Tuesday, December 31, 2013

Happy New Year!

A new year is right around the corner and if you’re looking for any last minute appetizer ideas, we’ve got you covered. These simple bites are some of our favorites, an easy enough to make at the last minute.

Artichoke Spinach Stuffed Mushroom Caps




  • 1 .5-ounce packet Stonewall Kitchen Artichoke Spinach Dip Mix
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 24-30 mushrooms, cleaned and stems removed
  • 1/4 cup Panko bread crumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon Parmesan Cheese, grated
  • 1 teaspoon fresh parsley, chopped



  1. Preheat oven to 350 degrees F.
  2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
  3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately. 

Mini Caprese Skewers 




  • 8 ounces 1/2 inch round Fresh Mozzarella Cheese
  • 1 pint grape or small cherry tomatoes, cut in half
  • Fresh basil leaves, 48 1/2-inch pieces
  • Salt and pepper to taste
  • Stonewall Kitchen Sweet Basil Oil
  • Balsamic Vinegar, optional


  1. Place a cheese ball, tomato, and piece of basil on a 3-inch skewer or toothpick, repeat. Continue this process for the remaining skewers.
  2. Place skewers on a serving dish and drizzle with the Stonewall Kitchen Sweet Basil Oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar if desired.

Goat Cheese and Pesto Torta




  • 2 - 5.3 oz. Soft goats milk cheese
  • 1 - 8 oz. jar of Stonewall Kitchen Basil Pesto
  • 1/2 cup oil packed sun dried tomatoes, drained and chopped
  • 1/4 cup toasted pine nuts
  • 1/4 cup shredded or grated Parmesan cheese 



  1. Preheat oven to 350 degrees F.
  2. In a 24 ounce baking dish spread the goat cheese. Then layer the Stonewall Kitchen Basil Pesto, chopped sun dried tomatoes, pine nuts, ending with Parmesan cheese.
  3. Bake for approximately 20 minutes, until the dip bubbles.
  4. Serve with French bread toasts or crackers.

Appetizer Meatballs



  • 1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked)
  • 1 jar Stonewall Kitchen Apple Jalapeno Jelly, Hot Pepper Jelly, Roasted Garlic Onion Jam or Red Pepper Jelly



  1. Thaw meatballs, if frozen. Place in a sauce pan.
  2. Add the Stonewall Kitchen Jelly/Jam of your choice.
  3. Heat. Serve immediately.

Monday, December 23, 2013

Snowman Day

These adorable, tasty, snowman-inspired recipes are sure to brighten any winter day. Try them and see for yourself! They are wonderful little gifts and a great baking activity for children to help decorate.

Mr. Snowman Cupcakes


1 box Stonewall Kitchen Vanilla Cupcake Mix 

For the cupcakes
  • 8 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup water, lukewarm
For the frosting
  • 1 tablespoon unsalted butter, softened
For Mr. Snowman
  • Black jelly beans
  • Orange gumdrops
  • Chocolate covered cookies
  • Chocolate covered candy


  1. Make cupcakes and frosting according to package directions.
  2. Frost cupcakes.
  3. Use black jelly beans cut in half for the eyes and mouth.
  4. Cut an orange gumdrop into the shape of a carrot for the nose.
  5. Cut a round chocolate cookie in half for the brim of the hat and use a small square chocolate candy for the top of the hat.

Frosty the Doughnuts



  1. Make and bake doughnuts according to package instructions.
  2. Make the mouth and eyes with mini chocolate morsels. (The chocolates stay on better if you make small holes in the doughnut first with a toothpick and then force the chocolates into the small holes)
  3. Roll out an orange gumdrop and cut into a carrot shape for the nose.

 Happy baking!

Thursday, December 19, 2013

Holiday Menu Recipes

With the holiday quickly approaching, it's time to finalize your Christmas Eve and Christmas Day menus! Serve up a feast for the eyes and palate this year. We've come up with a few menu ideas that are sure to delight family and friends, and make an extra-special holiday meal.

Turkey Roulade with Apple Cranberry Chutney Stuffing


Serves 6



For the stuffing -
  • 3 tablespoons pecans
  • 1/2 cup unsweetened cranberries
  • 2 tablespoons canola oil
  • 1 medium onion, diced (about 1/2 cup)
  • 1/4 cup celery, diced
  • 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 large garlic cloves, minced (about 2 teaspoons)
  • 1/4 cup bacon, cooked and crumbled
  • 3 cups Pepperidge Farm herb-seasoned stuffing mix
  • 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
  • 1 1/2 cups low-sodium chicken stock
  • Salt and pepper to taste
  • 1 egg, slightly beaten

For the turkey -
  • One whole (2 halves) turkey breast, boned and butterflied
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • Kitchen twine
  • 1 cup onion thinly sliced into half moons
  • 1/2 cup low-sodium chicken stock
  • 3 tablespoons unsalted butter, melted

For the gravy - 
  • 1 cup apple cider
  • 1/2 - 1 cup low-sodium chicken stock
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon fresh sage, minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water


  1. Preheat oven to 325 degrees F.
  2. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
  3. Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
  4. Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Saute 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons of sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
  5. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.
  6. Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides. Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
  7. Place a rack in a roasting pan. Place the stuffed turkey breast seam side down on the rack. Add the half moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
  8. Roast the turkey for 1 1/2 to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy. 
  9. Add the cider, 1/2 - 1 cup stock, the vinegar and 1/2 teaspoon of sage to the roasting pan, bring to a boil, and cook, stirring occasionally until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 more minutes. The gravy should not be thick.

For a simple side, we love our Sweetly Spiced Butternut Squash. It's temptingly sweet with a hint of pepper to give it a little kick. It's the perfect vegetable dish for anyone who thinks they don't love squash. For a decorative display, pipe the squash into decorative swirls and sprinkle with minced parsley.

Sweetly Spiced Butternut Squash



  • 2 pounds butternut squash, split, seeds removed and baked until tender
  • 2 large white potatoes, peeled and diced
  • 1 jar Stonewall Kitchen Red Pepper Jelly
  • Salt and white pepper to taste


  1. When squash is soft, peel and mash in a large bowl until smooth.
  2. Boil potato cubes in salted water until very soft when pierced with a knife.
  3. Drain potatoes and add to squash along with Red Pepper Jelly, salt and pepper.
  4. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
  5. For a decorative presentation, use a pastry bag fitting with a fluted tip and pipe into swirled mounds or onto individual plates.

And for dessert, try this delicious Pot de Crème. It's the perfect way to end the meal.

Pot de Crème

Serves 8



Pot de crème - 
  • 10 ounces bittersweet chocolate, chopped fine
  • 5 large egg yolks
  • 5 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 3/4 cup half and half
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons Crème de Cacao or Kahlua
Whipped cream -
  • 1/2 cup heavy cream
  • 2 teaspoons sugar
  • 1/2 teaspoon pure vanilla extract
Garnish -
  • Cocoa for dusting or chocolate shavings


  1. For the Pot de Crème, place the chocolate into a medium heatproof bowl. Have a strainer ready.
  2. In a separate medium bowl whisk together the egg yolks, sugar and salt until uniform. Whisk in the cream and half and half. Transfer this mixture to a saucepan and cook the mixture over medium low heat until thick and silky and a temperature of 175-180 degrees F. Do not let overcook or simmer. Add the Crème de Cacao or Kahlua.
  3. Pour custard through strainer into bowl of chocolate. Let mixture stand, chocolate should melt in about 5 minutes. Add vanilla. Place in 4-ounce ramekins. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
  4. For whipped cream, fit a mixer with a whisk attachment. Add the cold cream, sugar and vanilla and whip on high speed until soft peaks form. 
  5. Serve at room temperature topped with the whipped cream and garnished with cocoa or chocolate shavings.


Tuesday, December 10, 2013

Kasey's Paper Decorations

Rolled paper roses are such a unique and elegant decorating medium. From bouquets, to wreaths, to magnets and more, I’ve discovered that their uses are endless... Plus, they are sure to brighten up any room! Learn how to make them yourself, then make your own creation.




Steps are pictured below.

  1. Trace and cut circles of about 4-inches in diameter.
  2. Cut a spiral shape into each circle starting from the outside. Leave a circle at least a half-inch in diameter in the center of your spiral (this will eventually be the base of the flower).
  3. Roll-up your cut spiral starting from the outside, until you reach the center.
  4. Release the roll-up and glue the center of the spiral to the circular center to complete the rose.

- Kasey, Stonewall Kitchen Web Magician 

Thursday, December 5, 2013

Kim's Favorite Cookies

Stonewall Kitchen Sugar Cookie Mix is great to have on hand for last minute cookie baking. It's delicious and easy to make! Here are a few of my holiday cookie ideas for you to try...

Red & White Santa Hats



For Royal Icing:

  • 1/4 cup meringue powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 3-4 cups confectioner's sugar, sifted


  1. Find a cute Santa hat cookie cutter and bake cookies according to box instructions.
  2. Make royal icing*. Dye some of the icing red and keep the remaining icing white**. 
  3. Ice the hat red. Then, ice the pom pom as well as the head band white.
  4. Then, decorate! Here are some ideas:
    • Small white nonpareils, sanding sugar or shredded coconut for pom pom and head band
    • Large nonpareils as dots for the red hat
    • White dots of icing on the red hat. Drag a toothpick through the dots to form teardrop shapes.

*Royal Icing Directions:
  1. Combine meringue powder, salt and water in a bowl.
  2. Mix on low with a whisk attachment. Increase speed to high and beat until soft peaks form.
  3. Slowly add confectioner's sugar until desired consistency (if icing gets too thick add additional water to adjust).

*Tip: It's hard to achieve a nice, dark red when making colored icing. Use a good quality red food dye, preferably gel or powder. It's best to make it a day ahead - it'll darken over a 24 hour period. Another trick is to make the icing substituting maraschino cherry juice instead of water. The icing will be pink to start, so it'll turn a deep red color after adding the dye... and it'll taste delicious! Be sure to cover the icing with plastic wrap, placing the wrap right on top of the icing, so air doesn't come in contact with the icing (which causes it to harden).

Jam-Filled Cookies


Here are two fun ways to fill cookies with jam. Any flavor jam will do, but my holiday favorites are Stonewall Kitchen Seedless Raspberry, Mixed Berry and Raspberry Peach Champagne Jam.


Directions (for version number one):

  1. Make sugar cookie dough according to package instructions.
  2. Roll dough to 1/8 to 1/4 inch thickness.
  3. Cut into 1 1/2 - 2-inch rounds.
  4. Place 1/4 teaspoon jam down center of cookie.
  5. Bring sides of cookie dough towards center and pinch together.
  6. Bake according to package instructions or until light golden brown.
  7. Sprinkle with confectioner's sugar and serve.

Directions (for version number two):

  1. Make cookie dough according to packages instructions.
  2. Roll dough to 1/8 to 1/4 inch thickness.
  3. Cut into 2-inch squares.
  4. Place 1/4 teaspoon jam in the center of each square.
  5. Bring corners of the cookie dough towards the center. Pinch dough corners together as well as the seams.
  6. Bake according to package instructions or until light golden brown. Sprinkle with confectioner's sugar and serve.

Chocolate Sugar Cookie Delights




  1. Bake round or heart shaped cookies according to package instructions.
  2. Melt chocolate in the microwave or in a double boiler.
  3. Top or dip half of each cookie into the melted chocolate.
  4. Sprinkle chopped toasted pecans or crushed peppermint candy over chocolate.