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.


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