Chilled Cucumber Salad

Ingredients 2 European Cucumbers, peeled and cut or shaved into thin strips lengthwise (and kept chilled in ice water) 1/2 cup Stonewall Kitchen Red Pepper Jelly 2 Tablespoons rice wine vinegar 1 Tablespoon tamari Toasted sesame seeds Directions Combine Red Pepper Jelly, vinegar and tamari. Drain cucumbers. Dry well. Toss with dressing, garnish with toasted […]

Jalapeno Poppers

Ingredients 6 jalapeno peppers, cut in half and seeded 1/2 cup cream cheese 1/3 cup Stonewall Kitchen Red Pepper Jelly Directions Place prepared jalapeno peppers on a foil lined baking pan, cut side down. Place pan under broiler and cook peppers until charred and tender. Remove peppers from oven. Fill peppers with cream cheese. Return […]

Bacon, Spinach, Tomato & Avocado Sandwich

Ingredients 8 slices artisanal crusty bread Stonewall Kitchen Roasted Garlic Aioli (or any of our aioli’s) 12 slices applewood smoked bacon 1 cup fresh baby spinach Fresh basil leaves 2 heirloom tomatoes, sliced 1/4-inch thick 2 avocados, sliced and slightly mashed Salt and pepper to taste Directions Toast the bread. Cook the bacon until crispy […]

Lemon Pear Cheesecake Tart

Ingredients Crust: 1/2 box of Gingersnaps (about 30 gingersnaps) 7 Tablespoons butter, melted Filling: 8 ounces cream cheese, softened 1/2 cup granulated sugar 2 eggs 1/2 teaspoon Stonewall Kitchen Pure Vanilla Extract 3 Tablespoons plus 1/2 cup Stonewall Kitchen Lemon Pear Marmalade Directions To make the crust, melt butter. Set aside to cool. Pulse cookies […]

Ghost Pepper Queso Dip

Ghost Pepper Queso Dip - Bloomers Home and Garden Center

Directions Preheat oven to 375°F Heat pan to medium-high heat.  Add ground pork and brown. Remove pork from pan and drain excess fat.  Add onions and garlic and saute until onions become translucent, about 3-5 minutes.  Add pork back into the pan with the onions and garlic and add garlic powder, onion powder, cumin and […]