Artichoke Pizza Turned Into an Edible Work of Art!

I finally did it!
I made a pizza that tasted great, and looked great and the best part.......crunchy crust...not too thin & not too thick!

Here's my recipe!
It is a tweaked variation of a Stonewall Kitchen Recipe,
so I shall name it

Liz's Artichoke Pizza

Olive Oil

Stoneground Whole Wheat Flour

1 pound pizza dough (I used Stop & shop)

1/2 jar SK Artichoke & Caper Relish

1/3 cup oil packed sun-dried tomatoes, sliced

1/4 cup chopped red pepper

1 small jar sliced black olives

1/4 cup red onion, sliced

3 oz. Feta Cheese, crumbled (I used the fat free)

4 oz mozzarella cheese, shredded.

1/2 can of quartered artichoke hearts (drain well, pat dry)

sliced grilled chicken (optional)
coarse ground black pepper

Note: You may buy 2 pounds of dough to make two pizzas, as all the ingredients that you'll need to purchase will make 2 pizzas and then some....

Preheat oven to 500 degrees.

Lightly oil pizza pan or stone (do not use a coated non-stick pan).
Roll or pat dough on oiled pan til almost the size needed, then place oiled side onto a surface sprinkled with 1/4 cup of the flour, and finish stretching the dough 'til the desired size. Gently place, flour side down, on pizza pan. Brush the crust edge lightly with olive oil.

Spread the Artichoke & Caper Relish over the dough.
Sprinkle the remaining ingredients in given order, ending with the grilled chicken pieces if desired.
Place pan on middle rack for about 5 to 7 minutes,
then move to upper rack for remaining 9 to 12 minutes.
Watch carefully during last 5 minutes.
Pizza is done when the crust is crispy and the cheese is melted.
Slice and serve...

and I do apologize if you don't hear anything
from your family or guests for a few minutes....

They will be too busy enjoying their pizza
to tell you how amazing it is!

Enjoy!!!!!

I LOVE the Sound of This Recipe!!!!

Has it been hot where you are?????

It's been so hot and humid in New England,

that last weekend at the 4th of July parade I swear I was a sprinkler!
I can't bear to turn the oven on,
so I thought I'd try and find a recipe that sounded,
well,
NOT HOT!!!!!!

And this is what I came up with!

Mango Chicken Salad Wrap featuring Stonewall Kitchens' Mango Chutney!
I bet this would also be delightful served over a
fresh bed of spinach and other refreshing greens!
As you know, we carry many of the delightful sauces, relishes, jams,
jellys and chutneys made by Stonewall Kitchen in Maine.

Mango Chicken Salad Wrap
Serves: 6-8

Ingredients
4 boneless chicken breasts, cooked and shredded
2 Tbsp. pecans, chopped
¼ cup golden raisins
¼ cup dried cranberries
1/3 cup mayonnaise
½ tsp. curry powder
¼ cup red bell pepper, chopped
½ cup celery, chopped
½ tsp. each salt and pepper
½ cup Stonewall Kitchen Mango Chutney
6 8-inch sandwich wraps


Combine chicken with remaining ingredients except the spinach and wraps, mix well. Place a generous scoop of chicken salad in the center of the wrap. Top with baby spinach. Fold in the edges and roll up. Repeat with the remaining wraps. Serve chilled.
Enjoy & stay cool!

Liz's Grilled Pizza Appetizer

I love easy...and I love delicious!

And this recipe is both of those things!

Liz's Grilled Pizza Appetizer

Ingredients

4 Soft Flour Tortillas (whole wheat preferred)

1 jar Stonewall Kitchen Roasted Vegetable Bruschetta Topping

1/4 cup grated Parmesan cheese

2 tomatoes; seeded and diced

Black pepper to taste

1 cup finely grated Italian blend cheese

Optional: Grilled chicken breast, finely chopped

Heat grill to medium.
Mix all ingredients, except the tortillas and the 1 cup of Italian cheese.
Place tortillas on hot grill for about 2 minutes, until crispy on one side.
Flip tortilla, and top with 1/4 cup of veggie mixture,
a sprinkling of Italian cheese, and grilled chicken if you like.
Close grill lid, and heat for a few minutes until cheese is melted and tortilla is crispy.

Transfer to cookie sheet and cut into 6 slices each with a pizza slicer.
Serve at once.
This is a tasty appetizer! Serves 4

Heck, I could even make a meal out of this!
Bruce absolutely loved this; hence I have no photos to show you.....it disappeared too quickly!
The balsamic vinegar in the bruschetta topping adds a nice zing to it!
It's going to be a great weekend for grilling!!

Entertaining Made Simple!

I love having these mixes on hand!

Wind & Willow Cheeseballs are easy to prepare
with just cream cheese and butter,
and I haven't met one person yet that doesn't love them!


We have a wonderful assortment,
including some dessert mixes
that you may make into a spectacular pie!

Come on in and check 'em out today!

Apple Spice Cake

Who loves butterscotch???

Have I got a recipe for you!

It's so easy, and I am guessing that you probably have everything

in your pantry except for two items....

4 cups of Granny Smith Apples and Spiced Rum Butterscotch Sauce (Stonewall Kitchen)

Of course, this dessert topping is yummy served over cheesecake, ice cream and more! And while I am posting this recipe for you to enjoy, who's to say you can't go get a store bought coffeecake or apple pie, and drizzle this over the top?! That will impress them enough! Heck, ya wouldn't hear me complaining!

But if you are in the mood to bake...here ya go!

Apple Spice Cake

Ingredients

1 stick butter, room temp.

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp vanilla

2 cups all purpose flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp salt

4 cups Granny smith apples, cored and shredded, leave peel on.

1 jar Spiced Rum Butterscotch Sauce (Available at Brown & Hopkins)

Preheat oven to 350 degrees.
Grease and flour a 10" Bundt pan.
Cream together the butter and sugars until fluffy.
Add the eggs and vanilla. Add remaining ingredients and mix.
Spread batter in prepared Bundt pan.
Bake for 40-50 minutes until toothpick comes out clean.
Cool 10 minutes and remove from pan.
Serve each slice with Spiced Rum Butterscotch Sauce
......and heck, how 'bout a little bit of whipped cream?

Enjoy!

Say Cheese!

Cheddar Cheese, that is!

Did you know that Brown & Hopkins sells sharp cheddar cheese,

straight from a Vermont cow, well, sorta, kinda...LOL

Did you know that cheese has been a staple item on provisioners' counters since Colonial times, and so became known as "store" cheese.

Here's a recipe I found when looking through an old recipe book, dated 1968.

Cheese-Onion Bread

1/2 cup diced onion

2 T melted butter

1 and 1/2 cups packaged biscuit mix (Bisquick)

1 cup shredded store cheese (1/4 lb.)

1 egg, beaten

1/2 cup milk

Simmer the onion in 1 T butter until tender and golden.

Combine the biscuit mix with 2/3 cup of cheese; add beaten egg and milk, mixing just enough to wet all ingredients; stir in the onion. Spread in well-greased 8" cake pan, brush top with remaining melted butter, then scatter remaining cheese over all. Bake in 400 degree oven for about 20 minutes. Serve at once. Serves 4 to 6.

This is a superb hot bread and is excellent with scrambled eggs or an omelet.

This cheese will be sampled on Friday and Saturday,

and would make a perfect addition to your Sunday dinner!

A little wine, a little cheese,
a little more wine, some cheese-onion bread.......you get the picture.....

Kidding aside, this is the creamiest cheese around,

and canot be bought at a grocery store.

It just tastes better when it is cut off the big block of cheese.....

In my best RI accent, "It's just like butta!".

Delicious Baking Error!

So last night I wanted to try making the baked apples
with the Cinnamon Roll Walnut Jam......BUT,
I left them in the oven too long and almost ended up with applesauce.
Oh, but it smelled too good to toss out!
What could I do?
I was opening cupboards, left and right, looking for something,
anything to pair my mistake with...and then it came to me!
I had a small piece of plain cheesecake leftover from the night before!
I topped that cheesecake with my
Apple Cinnamon Roll Walnut Compote
and away to the couch I went! YUMMO!

Try it!
All I did was line an 8" square baking pan with tin foil for easy clean up!
Fill with peeled and halved Granny Smith Apples (I used 2 apples).
I melted 1 Tbsp. of butter and drizzled it over the top.
Then I heated up 1/3 cup of the Cinnamon Roll Walnut Jam
and spooned it over the apples.
I baked them at 350 degrees for longer
than I should have (about 30 to 40 minutes or so), until they were very soft!

(Sorry, no photos, but it disappeared too quickly!)
It would have been great on ice cream, but my ice cream had frostbite....as it always does! Does anyone else have that problem? I always buy ice cream, and then I never end up eating it for 2 months, until one day when I have a craving for it, and it's no longer edible!

Cinnamon Roll Walnut Jam!

I love finding a great new product!

Cinnamon Roll Walnut Jam!

Served straight from the jar on crackers or toast
or heated up for a topping on ice cream,
cheesecake, pancakes, French toast.....the ideas are endless!

This stuff makes you say, "Yum!"

Here are a few more ideas!

Sweet Potato Dumpling Roll Ups
1 can Hungary Jack biscuits
2 or 3 sweet potatoes peeled (cut like French fries – 1 inch)
1 (11oz) jar cinnamon roll walnut jam
1 ½ cups water
2 cups sugar
1 cup butter
1 tsp vanilla
Melt butter in a 9x13 inch dish.
Pull each biscuit apart to make two round pieces.
Roll each biscuit piece out on floured surface
and place two sticks of sweet potato in biscuit
and ½ tsp walnut jam. Pinch biscuits in pan.
Boil sugar and water until sugar is dissolved.
Add vanilla and pour over sweet potato biscuits in pan.
Bake 350 degrees for 35-45 minutes or until biscuits are brown.
Remove from oven and cool 20 minutes to allow sauce to thicken.

Quick Cinnamon Crescent Rolls
Take ½ tbl jam and put in a dough crescent roll.
Roll and bake as package directs.
When they come out of the oven, shake in convection sugar.

More ideas.......
Melt jam over hot sweet potatoes coming out of oven, use as a cookie filler,
or core an apple and stuff with jam, dot with butter and bake.

Blue Cheese????????

I know, I know, I know....

Some of you (with your nose all crinkled up)
are saying, "I don't like Blue cheese."

But, neither d0 I, but somehow this recipe makes it all okay.

Maybe it's the brandy, or the yummy Fig & Walnut Butter, whatever it is.....

we served them a few days ago at the store, and they were a big hit!!!

Here's the easy recipe that takes about 2 minutes to prepare and about 10 minutes to bake!

Fig and Walnut Butter with Blue Cheese Tartlets
Makes 30 cups (15 servings)

Ingredients
2 packages of fillo cups (Athens or The Fillo Factory brand)
5 oz. Blue cheese
1 jar Stonewall Kitchen Fig and Walnut Butter
4 Tablespoons Brandy or Cognac
1/3 cup chopped walnuts
Freshly snipped chives for garnish

Directions
Preheat oven to 350°.
Mix Stonewall Kitchen Fig and Walnut Butter with the Brandy or Cognac.
Arrange the fillo cups on a lined baking sheet.
Place a small square of cheese snugly in the bottom of each cup.
Top with approximately 1 teaspoon of Butter mixture.
Sprinkle with chopped walnuts. Bake for 10 minutes, or until lightly browned.
Allow to cool 10 minutes before serving.

Place on an attractive serving platter and garnish with chopped chives.

People will be amazed!
Come on into the store and we'll help you look like a gourmet chef!
We have so many ideas for holiday entertaining!!!
Stonewall Kitchen specialties make wonderful gifts!

Dip Tip! White Bean & Artichoke!

Here's a great dip for the holiday parties you have been invited to!

White Bean & Artichoke Dip
1 Jar Stonewall Kitchen White Bean Dip
1- 14-ounce can of artichoke hearts, drained and coarse chopped
1/2 cup plus 2 Tbsp. Parmesan cheese, grated
1 Tbsp. parsley, chopped

Directions
Preheat oven to 350 degrees F.
Combine the Stonewall Kitchen White Bean Dip,
artichoke hearts and 1/2 cup Parmesan cheese.
Mix well and place in a 2-cup (16 ounce) shallow baking dish.
Sprinkle 2 Tbsp. Parmesan cheese over the top.
Bake for 20 minutes until hot and bubbly.
Garnish with chopped parsley.
Serve with crackers or sliced French bread..

Delicious!

oh yeah.....

And

EASY!

Chow Down on Corn Chowder!

It's that time of year again!
I know we've been out of this for some time,
and were just waiting for the weather to cool off a bit to bring it back in!

It is so good! In fact...
It's Award Winning!
Corn Chowder Soup Mix Ingredients:
Air freeze-dried corn, rice, onions,

celery, carrots, red pepper, chives

and herbs.

No added salt, preservatives or MSG.
And it's Gluten Free!

Recipe Additions:
2 to 3 white potatoes

8 cups chicken broth

2 cups heavy cream
(When fresh corn is available,

cut the kernels off 2 or 3 cobs

and set aside. Add cobs to the broth

with the potatoes and continue with the recipe.

Remove cobs and add the fresh corn with the cream.)

For meatier chowder, add diced chicken breast,

crabmeat or clams.

Corn Chowder Soup Recipe

Directions:
Peel and dice potatoes and place in a 4 quart pot.
Add chicken broth and bring to a boil.
Add contents of corn chowder soup mix and simmer, covered, for 45 minutes.
Add cream and heat, uncovered, on low until slightly thickened about 15 to 30 minutes.
Remove bay leaf before serving.

Inventive Soup Recipe Variations:
Scallops and Shrimp Corn Chowder Soup:
Add 1/2 pound each of scallops and peeled

medium shrimp after adding the cream

for last ten minutes of cooking time.

You can even make this in the crockpot...
My favorite method of slaving over a hot stove....

Crock Pot/Slow Cooker Recipe Directions:
Recommended crock pot: 4 quart
Peel and dice potatoes and place in a slow cooker.
Add chicken broth and contents of corn chowder soup mix. Cover and cook on LOW for 8 hours.
Add cream and any optional additions, stir and continue to cook 1 hour on HI. Remove bay leaf before serving.

No-Bake Lemon Berry Tartlets

Today is going to be a hot one!

Here is a nice cool, refreshing, and EASY dessert featuring tangy lemon curd!

Visit us Monday, August 10th or Tuesday, August 11th
and your purchase of lemon curd is 50% off!

NO Bake Lemon Berry Tartlets

Ingredients
1 jar Stonewall Kitchen lemon curd
1 cup whipping cream
24 miniature tart shells
1 cup fresh berries
(blueberries, strawberries or raspberries)

powdered sugar

Directions
In large bowl, whip the cream to soft peaks. Fold in the lemon curd and mix well.
Spoon 2 Tablespoons of mixture into each mini tart shell.
Top with fresh berries and powdered sugar.

Keep cool.

Calling All Seafood Lovers!!!!

Ya know, I go thru spurts with this domestic stuff......

I don't cook like this everyday,

but I do get tired of the same old ~ same old.....

And I am loving this easy recipe!

Did you know that you can find this recipe and lots more by going to Stonewall Kitchen online and searching their recipe file?
Then when you find one that you wish to try,

just hop on down to B & H,

and buy the special sauce, jam, or mix!
You'll be doing 3 things...

1) Supporting a small local business,

2) Saving money by not paying shipping charges

and 3) Making something new for yourself or your family!!!

It's a Win ~ Win ~Win!!!

I am going to try this on Sunday!!

Rosemary Shrimp and Garlic

Ingredients
Olive oil
3/4 lb. large shrimp, peeled and de-veined
1 garlic clove, minced
1/3 cup Stonewall Kitchen Garlic Rosemary Citrus Sauce
1/3 cup heavy cream
1-2 teaspoons fresh rosemary, chopped

Directions
Heat olive oil in sauté pan.
Add chopped garlic and sauté over medium high heat for 30 seconds making sure it does not brown.
Add shrimp to the pan and cook until color turns pink, about 3-5 minutes.
Add Garlic Rosemary Citrus Sauce and reduce sauce for about 3 minutes. Add heavy cream to finish the sauce and heat for 3 minutes.
Add chopped rosemary and let it cook for 2 minutes. Season with salt and pepper.
Serve over rice or pasta.

Who wants to come over for dinner????

Oh, I can hear the praises now.......

Touched By The Goddess

My niece mentioned pasta and Green Goddess Dressing...

So, I whipped up this pasta salad!

I am just a cookin' fool!

I always serve all my salads in this vintage salad bowl that was given to me by my Mom.

It seems like it is made from a fabric that is printed with a "tossed salad" and then molded into a plastic bowl. I would love to find more of them!

Anyhoo.....to make this fabulously easy salad, toss veggies and pasta with a bottle of Green Goddess dressing, add salt and pepper to taste. Chill, and serve!

Oh, and check your teeth for little green things......

Secret Word Special!!

OK, I don't know if I have a Dutch Oven,

and I am not too certain I know what leeks are....

but Stonewall Kitchen just came out with this new sauce,

and this recipe sounds yummy!

Stop in today, or Saturday before 5pm and

mention the word

"Pomegranate"

and the sauce will be half price

with any other Stonewall Kitchen purchase!!!

Pomegranate Braised Chicken

Serves: 8

Ingredients

2-1/2 pounds cut-up bone-in chicken
2 Tbsp. olive oil
1/4 cup butter
1 cup leeks, chopped
1/2 cup white wine
1 bottle Stonewall Kitchen Pomegranate Grille Sauce

Directions
In a Dutch oven (or pan that can go from the stove top to the oven with a lid) melt the butter and add the olive oil over medium high heat..
Braise the chicken pieces and cook until browned and the skin is crisp on both sides.
Remove chicken and add the chopped leeks. Cook until tender.
Add the wine and Stonewall Kitchen Pomegranate Grille Sauce to the leeks. Stir until combined..
Return chicken to the pot skin side down. Cover and bake in a 350 degree F oven for 1-1/2 hours turning once halfway through the cook time. The chicken should be tender and falling away from the bone. Remove from the oven. Remove chicken, skim and discard the clear fat from the sauce. Serve the chicken and the sauce over your favorite rice dish.

Oh, I can just smell the aroma now..........

Grillin'!!!

If the weather would allow it, I would grill all year long!

I absolutely love the cod loin
from Stop & Shop, grilled with
Stonewall Kitchen's
Green Goddess Marinade/Dressing!
This dressing is available at B & H and is wonderful in

pasta/potato salads, and cucumber/green salads!

This recipe is one of Bruces' favorites!

And if I had a cooking blog, it would look like this...LOL

Step 1) Buy a bottle of Green Goddess Dressing at B & H

Step 2) Get a piece of tin foil, pour a puddle of GG dressing on it,
plop your cod loin on it, drizzle more of the GG...

Step 3) Fold up the tin foil...

Step 4) Place package on preheated medium grill...
and close lid for about 15 to 20 minutes....
Fish shall flake easily when done.....

ooh, doesn't it look goooooood?????
You may drizzle a little more on the cooked fish...
Sorry, I didn't get to take a pic of the beautiful plated meal, but
you know what happens when a man sees food!!!
It was gobbled up like there's no tomorrow!

Enjoy many more of the unique marinades and grilling sauces

from our selection of Stonewall Kitchen specialities.

With Father's Day just around the corner,

I suggest an assortment of sauces

for your grillin' man!

Corn and Black Bean Salad

Another great recipe from Stonewall Kitchen!
Corn and Black Bean Salad

1 jar of Stonewall Kitchen Spicy Corn Relish

1 ~15 ounce can of black beans, rinsed and drained

1 ripe avacado, peeled, cored and cut into 1/2 inch pieces

3/4 cup cherry tomatoes, quartered

4 ounces Monterey jack cheese, cut into 1/4 inch cubes

And this IS THE BEST PART...............
Directions....combine all, toss and serve!
And I think this is one of those healthy , good for you recipes....
Beans are good for ya....
Avacado is green, so that has to be good for ya.....
Corn is a vegetable....
Tomatoes are very good for your health, especially the guys....
And we all need a little calcium!

14 DEGREES???? UGH!

Most folks that know me, know
I don't like cold weather!

If it were up to me, I would be living in a sunny location, with low humidity (oh, how my hair frizzes up!), and temperatures between 60 and 90 all year long.......

Where is that? Aruba? Jamaica? I've never been to either!

One of my dreams has been to go away to a tropical paradise when it is frigid here!

A drink in one hand, and my toes in the sand...ahhhhh.

Kenny Chesney has a new song out about
"All I want for Christmas is a tan...",
and that sounded pretty good to me!
What the heck was Renee thinking
when she dumped Kenny???!!! LOL

Oh well, someday I'll get away, maybe......

But for now, we are bundling up in Rhode Island!

We just put the lights on our tree last night,
and it snowed for the first time yesterday!

So winter is on its way.

But it is warm and cozy inside Brown & Hopkins!

Everyday we make the hot spiced apple drink with our instant spices!

We add them to plain (inexpensive) apple juice for a nice spicy apple cider!

You can even add it to cranberry juice or cran-apple juice!

Just $3 for one package and it makes up to 128 ounces!!!!

Ooh, I can hear it percolating now.....it smells wonderful.....

come on over!

Remember, everything tastes better in
a Brown & Hopkins Mug! Just $6.95

P.S. Just remember, don't do what I did......

I turned on the percolator with just the spice mix
and no apple juice and set off the fire alarm......

the whole town knew I was cooking again!!! Oopsie!

Turkey Day!

I love Thanksgiving!
Mainly because it involves food, oh yeah, and family!
The way the house smells when the turkey is roasting,
and all the noise from everyone speaking at the same time!!
Oh, and the bestest part, the day after Thanksgiving!
That is when we get to make a Pilgrim Sandwich!!
I absolutely love those!
Here are a couple of recipe ideas for your leftovers!

Pilgrim Turkey Sandwich
Serves: 8

Ingredients
1 jar Stonewall Kitchen Cranberry Horseradish Sauce
1/2 cup mayonnaise
16-slices whole grain bread
2 cups prepared stuffing
1 1/2 - 2 pounds sliced turkey

Directions
In a small bowl combine the Stonewall Kitchen Cranberry Horseradish Sauce and mayonnaise. Mix until uniform.
Layer stuffing and turkey slices on one slice of bread for each sandwich.
Top with cranberry mayonaise mix, another slice of bread, cut in half and serve.


Leftover Turkey Casserole
Serves: 4

Ingredients
1 large Egg
1/3 Cup Oil
1/2 Cup Milk
1/2 Cup Stonewall Kitchen Cranberry Horseradish Sauce
1 box Stonewall Kitchen Traditional Cornbread Mix
1 Cup Leftover Turkey, cut into chunks
1/2 Cup Any vegetable or stuffing leftover,

such as green bean casserole, squash, or potato

Directions
Preheat oven to 400 Degrees F.
Mix egg, oil, milk, and Stonewall Kitchen Cranberry Horseradish Sauce together in a large bowl.
Add Stonewall Kitchen Traditional Cornbread Mix, and blend well. Add Turkey and vegetable or stuffing leftover, and mix well.
Place in a greased 9 x 9 Casserole dish. Put in oven on middle rack. Cook for 25-30 minutes, or until a toothpick inserted near the center comes out clean.

Oh, and don't forget to visit Brown & Hopkins
for our

Thankful Gathering
on Thanksgiving weekend!
Friday ~ Saturday ~ Sunday

10am to 5:30pm
Thank You Gifts For All Customers*!
*while supplies last!

Plus, be in the check out line when a bell rings and

you will win an extra special gift!!

Mango Lime Chili Con Queso

Our Mango Lime Salsa is spicy on its own,
but mix it into the following recipe,
and your taste buds will be delighted!

Mango Lime Chili Con Queso

8 oz cream cheese, softened

2 cups Monterey Jack Cheese, shredded

3/4 cups Mango Lime Salsa

10 oz frozen chopped spinach, thawed and drained

Combine all & mix well.

Heat in microwave 3-5 minutes, stirring occasionally until hot and cheese is melted.

Serve warm with tortilla chips.

We keep ours warm by using a dip crock, to which we have added boiling water into the bottom section. These also keep dips cold by adding ice. Great for care-free entertaining!