Monday Night Football Recipes

Football season is in full effect and we hope that whatever team you are rooting for is playing well this year!  We of course are rooting for the snacks that are associated with football.  Just because it is a Monday night, doesn't mean you can't enjoy the same goodies you enjoy during the weekend games.  Here are a few family friendly recipes you can enjoy on a Monday evening while watching the game.

Buffalo Wings - makes 2 dozen
Ingredients

• 3 pounds chicken wingettes, party wings or full chicken wings halved at the joint and tips removed. 
• Salt & Pepper
• Stonewall Kitchen Buffalo Wing Sauce
• Celery Sticks
• Blue Cheese or Ranch Salad Dressing

Directions

1. Line a baking sheet with foil and preheat oven to 400 degrees F.  Season chicken with salt and pepper
2. Toss wings in 1/2 cup Buffalo Wing Sauce.  Place on prepared baking sheet.  Bake 20 minutes.  Turn wings and continue baking for an additional 20 minutes.  Finish under a medium-high broiler for 2-3 minutes until golden brown and crisp.
3. In a large mixing bowl, toss cooked wings with 1/2 cup warmed Buffalo Wing Sauce until generously coated.
4. Serve on a large platter with celery sticks and dressing.

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Pulled Pork Sandwiches - serves 6-8
Ingredients:

• 4 pounds boneless pork shoulder
• Salt & Pepper
• 3 Tablespoons vegetable oil
• 1 jar Stonewall Kitchen Pulled Pork Simmering Sauce
• 6-8 Sandwich Buns
• Premade Coleslaw, optional

Directions

1. Preheat oven to 325 degrees F.
2. Rub salt & pepper onto the pork.  Heat vegetable oil in a heavy ovenproof cooking pot that has a lit over medium-high heat.
3. With the lid off, brown the roast on all sides.  Drain off all but 2 Tablespoons of fat and pour the jar of Simmering Sauce over the pork.
4. Cover pot and back 2 1/2 to 3 hours until pork can easily be pulled apart with a fork.
5. Spoon sauce over the roast meat several times during baking.
6. Remove roast from pot, pull pork apart removing any fat.  Add pulled pork back into the pot with the leftover sauce and stir.

Behind the Scenes: A look at how we create our detailed labels

Back in 1991, when Jim and Jonathan headed to their first Farmers' Market in Portsmouth, NH to sell their first jars of jams and marmalade they spent hours hand writing all of the labels the night before.  Now, more than 20 years later our labels are still created in a similar fashion; at least the first one is before going to print.

The process of creating our labels is not nearly as simple as it appears when you're looking at in on the shelf in your local store. Have you ever really looked closely at the beautiful images found on our labels?  Those are hand sketched by our extremely talented Senior Graphic Designer, Melissa.  Not only does she hand sketch each botanical on our labels, she also helps to paint a lot of the packaging you see in the stores, such as the wraps you see on our candles.


Yes, these are ALL hand painted!

And the product name you see?  Those are all still hand written by owner and founder, Jonathan.  If you look closely at our products you'll notice that they are not all exactly the same.  He obviously no longer writes each and every one, but he does write the first version which is then transferred onto the labels for design and printing.

When a new product is approved for production (you can read about our approval process here) Melissa gets started on any botanical that will be on the label, while Jonathan gets to work writing out a few versions to pick from.

Melissa sketching a botanical that will go on one of our new products launched in January 2013

This botanical will go on a label, often as an accent behind the product name, or on the side panel.

Jonathan submits a few versions of each product and selects which one should go on the packaging

Here is an example of a completed label.  Notice the beautiful image in the background, and the hand written text.

As mentioned previously, a lot of our packaging is also hand painted as well;

Using real fruit as a guide, Melissa was able to create this fantastic packaging that is currently being used for our Toast and Jam Gift.

Final Product

It is always amazing to see the time and effort that goes into each and every product we place on our shelves and we are lucky to have such an amazing team that pulls together each detail necessary for the final product.  Next time you are enjoying our product, be sure to take a close look and enjoy the small details along with the quality taste.

Perfect Pumpkin Party Treat

It seems like everyone is looking forward to all things pumpkin flavored!  Here is one of our favorite items to bring to a party during the fall months that is incredibly easy to make with just a few simple ingredients.

Pumpkin Spice Cheese Ball

Ingredients:

• 1 box Stonewall Kitchen Pumpkin Spice Cheese ball Mix
• 1 - 8oz block Cream Cheese, softened
• 1 small pretzel stick for decoration

Directions:

1. Combine the cheese ball spice packet with the softened block of cream cheese until combined.
2. Form into a ball, cover in plastic wrap and refrigerate for 1 hour or overnight.
3. Roll cheese ball in the sugar topping provided in the topping packet.
4. Using the back of a spoon, indent the top of the ball and place a pretzel stick for the stem.  Using the front of the spoon, carve strips in the sides to create the pumpkin design.

Serve with Simple White Crackers, Sugar Grahams or apple slices for a perfect fall treat.

The multiple uses of Pancake & Waffle Mix

When purchasing a pancake mix, such as our Farmhouse Pancake and Waffle Mix, most people have two ideas in mind, pancakes or waffles.  Although these mixes are made to make the perfect pancake or waffle, they can also be used for another favorite treat; cookies.  Using a few extra ingredients, our pancake mixes can make a great base for a chewy, flavorful homemade cookie.

Our recipe developer, Kim, has used our pancake mixes to make Blueberry Muffins, Chocolate Cupcakes, Toasted Coconut Cookies and most recently took our new Maple Pancake and Waffle Mix and used it to create these great Maple Oatmeal Raisin Cookies.

Maple Oatmeal Raisin Cookies

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups Stonewall Kitchen Maple Pancake and Waffle Mix
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups Old Fashioned Oats
• 1 cup raisins

Directions:

1. With a mixer, cream butter, brown sugar and granulated sugar until fluffy.
2. Add eggs and vanilla, beat until evenly incorporated.
3. Add remaining ingredients and mix until uniform.  Using a heaping tablespoon, drop batter 2 inches apart on greased baking sheet (or lined with parchment paper)
4. Bake at 350 degrees F for 12-14 minutes or until golden brown.  Allow to cool on rack.

And if you are really looking to jazz it up, try using the cooled cookies to make an ice cream sandwich!  Add a scoop of vanilla ice cream between two cookies and freeze for a special treat.

Making a pie can be as easy as...pie!

"Easy as Pie" is a slogan that we all catch ourselves using...but have you ever made a pie from scratch?  It's not all that easy.  The crust is finicky requiring you to use the correct temperature water and butter to create the perfect flake, and you have to make the filling just right to ensure that it does not all run out the second you cut a piece.  After a bit of research, it turns out that the phrase "easy as pie" does not actually refer to the making of the pie as most people think, but the eating of the pie.  That makes a little more sense, a dollop of ice cream and a spoon is all you need!

Of course, there is nothing better than a homemade pie, still a little warm, with a scoop of vanilla ice cream or fresh whipped cream on top.  For those of you do not find making a pie from scratch "easy as pie" we have come up with some great alternatives! 

Our Wild Maine Blueberry Pie Filling is a new product that was just launched in June, and is our Product of the Month for the month of August.  We took the sweet Wild Maine Blueberries, combined them with the necessary ingredients for a perfect pie filling and all you need to do is empty the jar into a prepared pie crust.  And after a recent experience of picking wild Maine blueberries, I have a new appreciation for this pie filling!  This new pie filling, paired with our Pie Crust Mix allows baking the pie to be "easy as pie" too.  And if you are looking to make it even easier, try baking mini pies in an electric pie maker.

In addition to our Wild Maine Blueberry Pie Filling, we have recently launched a Mixed Berry Pie Filling that combines the most popular berries of summer; cherries, blueberries, red raspberries and strawberries.  Our Apple Pie Filling is made with fresh apples with a touch of cinnamon and spice and our Pumpkin Pie Filling is a hit during the fall months, which as much as we don't want to admit it, are right around the corner! 

If you are up to the challenge of creating a pie from scratch, we have some great recipes on our website;

Apple Pie with Fig & Walnut Butter

Strawberry Rhubarb Pie

Chocolate Shortcakes with Fresh Berries and Whipped Cream

With berry season in full swing here in Maine, our Cooking School Chef Instructor, Scott Jones, created this berry shortcake using a chocolate shortcake instead of the traditional biscuit.  It was a fantastic end to a meal that included a Roasted Strawberry and Goat Cheese Bruschetta, Toasted Couscous with Grilled Summer Vegetables and a Sweet & Savory BBQ Chicken using our new Chipotle Ketchup.  Be sure to test this recipe out while the berries are still sweet and plentiful!

Chocolate Shortcakes with Fresh Berries and Whipped Cream

Serves 6

Ingredients:
For the berries:

• 2 pints fresh blackberries, rinsed and drained
• 1 pint blueberries
• 1/2 cup sugar
• 2 Tablespoons Amaretto

For the Shortcakes:

• 3 Tablespoons Cocoa Powder
• 2 1/2 cups unbleached all-purpose flour
• 6 Tablespoons white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter, chilled, cut into 2" pieces
• 2/3 cup chilled buttermilk
• 1 large egg
• 2 Tablespoons Demerara Sugar to sprinkle

For the Whipped Cream:

• 1 cup heavy cream
• 2 Tablespoons powdered sugar
• Powdered sugar for dusting as garnish (optional)

Directions:

1. In a large bowl combine the fruit, sugar and Amaretto.  Marinate at room temperature for 1 hour.
2. Preheat oven to 425 degrees Fahrenheit with oven rack in center
3. Whisk cocoa powder, flour, sugar, baking powder, salt and baking soda in a bowl.  Add cold butter and mix until the mixture resembles coarse damp sand (mixing with hands works best).
4. Whisk buttermilk and egg until blended - add to flour mixer and mix until combined
5. Gather dough and turn onto floured board.  Knead 5 turns, cut into six 3" squares.
6. Transfer to heavy ungreased baking sheet, spaced apart.  Cover and chill
7. Sprinkle Demerara Sugar on top
8. Bake until puffy, about 18 minutes, and cool
9. In a medium bowl, whip the cream to soft peaks.  Add the sugar and whip until stiff peaks form.  Keep cold until ready to use.
10. Split shortcakes horizontally in half.  Top each bottom half with a heaping tablespoon of berries and cream, place top half on top and top with remaining berries and cream. Garnish with powdered sugar and serve.

If you are visiting the Southern Maine area this summer, be sure to check out our Cooking School class schedule!  We have a great mix of classes coming up this summer, everything from Lobster Favorites to West African Cuisine.

Recipes and Tips for your 4th of July Barbecue

In addition to fireworks and sparklers, the Fourth of July is known as a day to break out the grill for a barbecue.  Whether you are hosting or attending, it is always fun to create a special dish to celebrate the holiday.  Here are a few of our favorite recipes and tips for creating memorable twists on a few staple barbecue items.

Watermelon Sangria Blush
Impress your guests with something other than beer and wine - a fruity drink for a summer day!

Ingredients:
- 2 Cups sliced fruit (such as limes, oranges and kiwi)
- 1 bottle of Watermelon Mojito Mixer
- 1 750mL bottle white wine (such as Sauvignon Blanc)
- Soda Water to taste
- Watermelon wedges for garnish

Directions:
Fill a large pitcher with ice and sliced fruit.  Add Watermelon Mojito mixer and wine and stir.  Add soda water to taste.  Garnish each glass with watermelon wedges and serve.



Southwest Sweet Potato Salad
Chances are pretty good that there will be a traditional potato salad at the barbecue.  This recipe changes it up a bit and uses sweet potatoes instead of regular.

Ingredients:
For Potato Mixture
- 3 lb sweet potatoes, washed and cubed with skin on
- 1 red pepper, seeded and diced
- 1 large red onion, diced
- EVOO - enough to coat potatoes and vegetables
For the Dressing
- 1/2 cup Spicy Corn Relish
- 1/2 bottle Cilantro Lime Dressing
- 2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. fresh lime juice
- 1 tsp. ground coriander
- 1/2 tsp ground cumin
- Salt & Pepper to taste


Directions:
1) Preheat oven to 450 degrees F
2) Wash and cube sweet potatoes
3) Place in a roasting pan and toss with oil until all are coated
4) Roast in oven until browned, approximately 20 minutes, allow to cool
5) Toss the diced peppers and onions in olive oil and place in roasting pan - roast at 450 degrees until browned, approximately 15 minutes - allow to cool
6) Combine all ingredients for dressing
7) Toss sweet potatoes, peppers and onions and dressing in a large bowl.
8) Chill for at least 1 hour before serving


The great part about grilling is you don't have to spend hours and hours in the kitchen to prepare.  There are several ways to add extra flavor to your dishes without missing out on the nice weather.  Here are some of our quick tips for the grill season;

• Try adding Farmhouse Red Relish to your ground meat before forming it into burgers.  Not only does it keep them extra juicy but it also adds a nice sweet and spicy flavor.
• If you are strapped for time, purchase a bag of pre-cut coleslaw mix and toss it with one of our flavored Aiolis such as Roasted Garlic or create your own such as Habanero Mango Coleslaw
• For those opting to not eat meat, try grilling portabella mushrooms brushed with Sesame Ginger Teriyaki Sauce.  The meaty texture of the mushroom holds up well on the grill and is a great meat substitute.
• Rub a pork tenderloin with Espresso Spice Rub and let it marinate for an hour or so before grilling to develop a deeper flavor
• Brush your seafood with Curried Mango Grill sauce for a tropical flavor or just provide it as a dipping sauce
• Top your hot dogs and hamburgers with specialty mustards and ketchups

And since the grill is on, you might as well do dessert too!

Grilled Pound Cake and Aged Balsamic Macerated Strawberries

Happy Grilling!

Grilled Pizza with Basil Pesto, Vegetables and Goat Cheese

The second the weather reaches 60 degrees here in Maine you can smell the grills going at night!  After a long winter of soups and stews indoors, its always a treat to fire up the grill.  We all love the standard grill fare; hamburgers, chicken, vegetables, etc, but we are also big fans of the grilled pizza!  It is so easy to prepare and develops a unique flavor from the grill.  Follow these step by step directions on a warm spring night!

Organize your toppings.  For this pizza, we chose to use Basil Pesto as our base with sauteed peppers, mushrooms, arugula and goat cheese

Whip up a batch of our Pizza Crust mix according to directions or you can purchase a premade dough at your local grocery store.  Knead into the pizza shape desired. Brush the dough with oil to prevent it from sticking on the grill.

Grill the pizza until the top begins to bubble and the bottom starts turning brown and getting grill marks, about 8-10 minutes depending on the heat of your grill.  Flip the pizza crust over using a pair of tongs to cook the other side.

As the other side is cooking, spread the Basil Pesto, or your "sauce" of choice over the crust



Add toppings

And Cheese

Slide off of the grill onto a cutting board

Let cool and serve!

Shortbread Tartlets with Lemon Curd, Blueberry Coulis and Whipped Cream

Earl Grey Shortbread Tartlets with Lemon Curd, Blueberry Coulis and Whipped Cream

This was just created in our Cooking School and is a great dessert for Easter, or save the recipe and impress your mom for mother's day!  The loose Earl Grey tea leaves added to the tartlet give it a fantastic flavor!

Tartlet Shells

Makes 12 

Ingredients:

• 2 cups all-purpose flour
• 2 Tablespoons loose Earl Grey tea leaves
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) butter, room temperature

Directions:

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375˚F. Press dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.

Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack, and let cool to room temperature.

Blueberry Coulis

Yield: 2.5 cups

Ingredients:

• 2 pints blueberries
• 3 TBSP sugar
• 1 TBSP fresh lemon juice

Directions:

Put 1 pint blueberries in food processor, with the sugar and lemon juice. Pulse on high until the berries are pureed. Strain, pressing on the solids to drain excess juice. 

Add additional sugar and lemon juice to adjust to taste. Refrigerate. 

Stir in 1 pint whole fresh berries immediately before topping dessert.

Whipped Cream

Ingredients:

• 1 cup heavy cream
• ¼ cup Mascarpone cheese
• 2 Tbs. Honey
• 1 Tbsp Limón cello

Whip cream until soft peaks form. Add honey, Limón cello and mascarpone, continuing to beat until stiffer, but still “slumpy”.

Assemble the Tart

 Ingredients:

• 1 jar Stonewall Kitchen Lemon Curd
• 1 recipe Whipped Cream
• 1 recipe blueberry coulis
• 1 recipe tart shells
• Candied lemon peel
• Fresh mint leaves

Directions:

Fill each tartlet with Stonewall Kitchen Lemon Curd, then top with a small spoonful of the coulis. Dollop the whipped cream in the center of the tart and garnish with candied lemon peel and mint.

Aioli; Thinking beyond a sandwich spread

Aioli (ai-o-li): A mayonnaise flavored with garlic and sometimes other ingredients (such as pepper, horseradish, lemon, etc)


Similar to our Chutney, we have received several inquiry's as to what exactly an Aioli is and what to do with it.  This January, we launched our new Aioli line after several request from our customers for an all-natural, gourmet mayonnaise. In typical Stonewall Kitchen fashion, we didn't want to produce a standard mayonnaise that you can get anywhere; we wanted to add a little pizazz to it. Enter in the Aioli. 


If you have ever caught our employees ordering lunch in the cafe before, you might have seen them request an extra side of the aioli for their French Fries.  We have been producing a Habanero Mango Aioli in our cafe for years and wanted to be able to bottle it for all to enjoy. One flavor wasn't enough however, so we created 5 new flavors.

The most common use for an aioli would be as a sandwich spread, or in our headquarters, as a sweet-potato-fry-dip.  But the aioli is not just limited to those two.  It can be incorporated into recipes for an extra punch of flavor, combined with olive oil for a fantastic vinaigrette, used as a topping for a piece of fish or chicken, and several other ways!


Our Aioli collection has a flavor for everyone;

• Roasted Garlic Aioli - a more traditional flavor that is ideal for garlic lovers!  Use this in your potato salad for a little extra flavor
• Horseradish Aioli - with an intense kick of horseradish, this is a perfect accompaniment to Roast Beef
• Lemon Herb Aioli - A mix of lemon, dill, tarragon and garlic makes this aioli a great dipper for crab cakes or as an addition to pasta salad.
• Smoky Barbecue - This flavor is an employee favorite! Use as a dipping sauce for vegetables and ad it to your indoor-cooked burger for a outdoor smoky flavor.
• Habanero Mango - If you like spice, then this is the one for you.  This aioli has a spice that sneaks up on you and is balanced perfectly with the sweet mango. 

Of course, you can always use these as a swap for mayonnaise in any savory recipes!  Here are two classic recipes that you can awe your guests with when they taste the fun, creative twist to them!


Deviled Eggs


A old-fashioned family favorite and easy appetizer.  Use any of our Aiolis to create different flavored eggs.





Ingredients:

• 6 unshelled eggs, room temperature
• 1/4 cup Stonewall Kitchen Aioli
• Salt & Pepper
• Garnish (crumbled bacon, cilantro or parsley leaf, paprika, dill sprig)

Directions:

1. Place eggs in a pot large enough for the eggs to be in a single layer.  Cover eggs with cold water, enough to cover eggs by 1-inch.  Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs.  Add 1-2 minutes more if eggs are cold directly from the refrigerator and not at room temperature. Plunge the eggs into cold water to prevent further cooking.
2. Once eggs are cooled, peel off shells. Cut eggs in half lengthwise.  Remove egg yolks to a small bowl. Add Aioli and salt & pepper.  Mix until smooth and uniform. Spoon or pipe egg yolk filling into each white.  Garnish and serve.

Habanero Mango Coleslaw


Who doesn't appreciate a recipe that only has one step! A fun, easy twist to a classic recipe. 



Ingredients:

• 2 cups shredded cabbage
• 3-4 Tbsp. Stonewall Kitchen Habanero Mango Aioli
• 1 Tbsp. fresh lime juice
• 2 Tbsp. olive oil
• 1/2 cup jicama, 1/4 inch dice (can substitute apple)
• 1/2 cup golden raisins
• 1/2 cup mango, 1/2 inch dice
• 1/2 tsp fresh grated lime zest

Directions:

1. Combine all ingredients in a serving bowl, toss and serve.

Be creative! Using shredded cabbage, oil and lemon or lime juice as your base you could use any of our Aiolis with different add-ins.

Recipes for your St. Patrick's Day Dinner

We may not all be of Irish decent, but that doesn't mean we can't join in on the celebration for St. Patrick's Day on March 17th!  The traditional menu on St. Patrick's Day typically includes Corned Beef and Cabbage, Irish Soda Bread and Colconnan Potatoes, but it's also a fun meal to get creative with.  Some people choose to make everything green or have everything on the menu incorporate beer somehow.  Here are a few options depending on the focus of your menu this year.

If you are going traditional, here is a great recipe for Corned Beef

Glazed Corned Beef

Or, for another option for a hearty Irish main course, try our Lamb Stew

Lamb Stew

Looking to cook everything with beer?  A brisket cooked with beer is known to tenderize the meat and give it a great flavor

Barbecued Brisket

It's always fun to have something green on the menu!  For dessert, try something like our Key Lime Tart that naturally has a hint of green to it, or add a few drops of green food coloring to your favorite dessert such as cheesecake or a vanilla milkshake.

Key Lime Tart

There are several towns that host St. Patrick's Day parades or celebrations.  Click here for a great resource to look for events in your area.

What is on your menu this year?

Jammin' in Dubai

Back in 1991, while selling homemade jam at the local farmers' market, I can guarantee that Jim and Jonathan never thought that one day they would be seeing their jam sold in Euros, Rupees and Dirhams.  Our products are currently exported to over 40 different countries around the world; everywhere from Canada to Europe to India and New Zealand! 

We have been lucky enough to attend trade shows across the US in cities such as San Francisco, New York City, and Las Vegas-to name a few-and over the past few years we have been branching out and attending international shows.  We have attended SIAL in Paris and Canada, Anuga in Germany and most recently, we attended the Gulfoods Show in Dubai.

Our local distributor brought us around the city and showed us his store where our products are proudly displayed, including on their store sign overlooking one of the main streets; check out those pancakes!

Stonewall Kitchen Pancake Mix displayed outside the mall

One of our display units shown in the front window 

Dubai was an amazing city filled with gorgeous buildings, friendly people and many of the world's "Biggest and Best" such as the tallest building in the world, largest mall and the best indoor skiing around! 

Looking up at the 162 stories of the Burj Khalifa

Checking out the camels in the Arabian Desert

When traveling to these other countries, it is always fascinating to learn what the favorite products are, and how many people know who Stonewall Kitchen is, but give you a blank look when you when you say you are from Maine!  We quickly learned that "an hour north of Boston" was much more understood than 'being from Maine.'  Here are a few of the favorites from our customers in the United Arab Emirates;

• Wild Maine Blueberry Jam
• Balsamic Fig Dressing
• Country Ketchup
• Old Farmhouse Chutney

Can you guess what our number one exported product is?

Recipe Roundup for the Superbowl

The teams have been finalized, the half time show announced and the venue selected.  All that is left to do is plan the menu for Superbowl XLVI!


It seems everyone enjoys the Superbowl, whether its your team or not and even if you don't particularly enjoy football, the excitment is contagious.  There is something for everyone whether you are watching it route for your favorite team to win the championship, watching closely for the entertaining commercials or waiting for the clock to tick down to the amazing half time show.  And some of us, we admit, are in it for the food!  What better way to spend a Sunday morning in February, the dead of winter. 


With the New England Patriots in the Superbowl, we here in Maine are a little more excited this year to watch the game and are already starting the prep on our menus!  Food during the game is all about finger foods; things you can quickly grab between touchdowns or for some of us, in between commercials.  Pot Lucks are a great way to wide assortment of goodies and enjoy a little of everything. Here are some of our favorite recipes for a Superbowl party; all easy to make, delicous to eat and quick to enjoy!


Dips
Grab some of your favorite chips to enjoy with these dips.  Or, if you are feeling adventorous, you can even make your own!

Guacamole

Artichoke Spinach Dip

Chili Con Queso

Spicy Black Bean Dip

Finger Foods
Great "grab and go" items for in between plays.

Bourbon Molasses Barbecue Ribs

Buffalo Wings

Skewered Grilled Chicken

Mini Meatball Subs

Desserts
Dessert is a requirement in our books for any party.  Although you may need a fork for two of these recipes, it will be well worth it.

Mocha Brownie Ice Cream Bars

Peanut Butter and Chocolate Pie

Chocolate Whoopie Pies

Triple Fudge Brownie Mix