Clancy's in Hastings, Mn | The Drugstore with More!

Wild Rice Casserole

Ingredients

• 1 package Maggie & Mary’s Creamy Wild Rice Soup
• 1 can of mushrooms (drained)
• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 1 tablespoon soy sauce
• 1 pound lean ground beef
• 1 pound lean ground pork
• 1 to 2 cups instant rice
• 1 tablespoon butter
• 1/3 cup low fat sour cream

Directions

• Prepare soup according to package directions except delete 1 cup water.
• While soup is simmering, saute onions, celery and mushrooms in butter, until onions are clear. Remove from pan. Brown ground beef/pork.
• When soup is done simmering, add meat, onions, celery and mushrooms. Add the soy sauce and blend. Remove soup from heat, add instant rice. (You can add a bit of hot water if you like.) Cover pot according to instructions on instant rice box. When rice is done, stir in sour cream.
• Pour mixture into a casserole sprayed with non-stick spray. Bake at 325° for about an hour until casserole reaches desired consistency.

Aunt Obbie’s Beef Stew

Ingredients

• 1 box Maggie & Mary’s Pot Roast Soup
• Leftover beef (steak, roast, etc.)
• 1 can corn
• 2-3 carrots
• Baking mix (Bisquick* type)

Directions

• Prepare soup according to package instructions. Add cut up meat. Simmer 30 minutes. Add drained corn, and carrots cut into chunks. Simmer additional 30 minutes.
• Prior to serving, prepare dumplings according to baking mix instructions. Drop dumplings onto boiling stew, cover with lid: cook according to baking mix instructions.
• (Option: Omit dumplings, serve over mashed potatoes.)

*Bisquick is a trademark of the General Mills Company

Hontie’s Heaven

• 1 box Maggie & Mary’s Hungarian Mushroom Soup
• 4 ribs of celery, diced
• 1/2 Medium onion, chopped
• 1 1/2 pounds lean ground beef
• 1/3 cup sour cream

Directions

• Prepare soup according to instructions on box. As soup starts to cook, brown hamburger in large skillet. Add celery and onion; cook until vegetables are soft. Add meat/vegetable mixture to soup. Continue simmering (with lid off) until soup is done. Before taking off the stove, stir in the sour cream until well blended. Serve over mashed potatoes or buttered noodles.

Caramel Apple Butter Bars
Stonewall Kitchen
Serves: 4-6

An excellent treat for crisp Autumn days or anytime of the year!

Ingredients

Crust:

• 2 cups flour
• 1/2 cup powdered sugar
• 1 cup butter, softened

Topping:

• 1 jar Stonewall Kitchen Caramel Apple Butter
• 1 1/2 cups Granny Smith apples, peeled, cored and chopped (approx. 1 1/2 apples)
• 1 cup chopped pecans

Directions

• Preheat over to 350 degrees F. Grease and flour an 8" x 8" pan.
• Using a food processor or a pastry blender, combine flour, powdered sugar and butter. Blend until mixture resembles coarse crumbs.
• Press crust mixture into the bottom of a 8"x 8" or square baking pan, saving 1/3 of mixture for topping.
• Sprinkle apple pieces over bottom crust.
• Pour Caramel Apple Butter over apples; then top with pecans.
• Crumble remainder of topping mixture over apple mixture. Bake at 350 degrees F for 40-50 minutes, until golden brown. Let cool and cut into squares.

Caramel Apple Butter Crisp
Stonewall Kitchen
Serves: 8

This recipe is for anyone who loves to pick the topping off the crisp.

Ingredients

• 7 Granny Smith apples, peeled and sliced to ¼ “ thick
• 1 jar Stonewall Kitchen Caramel Apple Butter
• 1/4 cup Applejack, Calvados, Apple Cider or Apple Juice
• 1/4 cup flour

Topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 2 cups quick oats
• 12 Tbs. cold butter, cut into pieces
• 1 cup pecans, chopped
• 1/2 Tsp salt
• 1 Tsp. cinnamon

Directions

• Place apple slices, Caramel Apple Butter, apple juice (or liquid of choice) and flour in a bowl, and mix together thoroughly.
• Place in a greased 9" x 13" baking pan.
• Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.
• Add butter, then pulse in 3-4 second intervals until mixture resembles coarse crumbs.
• When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350 degree oven for 45 minutes.

Rustic Bread Salad with Feta
Stonewall Kitchen
Serves: 6-8

Ingredients

• 1/3 pound day old sourdough or crusty whole grain bread, torn into chunks
• 8 cups torn mixed salad greens
• 3 large ripe tomatoes, cut into chunks
• 1 cucumber seeded, cut into 1/2 inch chunks
• 3/4 cup thinly sliced red onion rings, cut in half
• 1 package (6 ounces) feta cheese, flavored
• 1/3 cup pitted ripe olives, optional
• 1/4 cup Stonewall Kitchen Olive Oil & Balsamic Dressing, Stonewall Kitchen Classic Greek Dressing or Classic Italian Dressing • fresh basil, sliced

Directions

• Place bread chunks in bottom of large bowl.
• Top with the salad greens.
• Toss tomatoes, cucumber, onion, cheese, and basil. Place over greens and refrigerate.
• Pour Stonewall Kitchen Olive Oil & Balsamic Dressing, Classic Greek Dressing or Italian Salad Dressing over just before serving; toss lightly.

Summer Harvest Salad
Stonewall Kitchen
Serves: 4-6

Summer’s bounty never tasted better! Add chilled turkey or ham if you want a more abundant salad to serve as a main course.

Ingredients

• Kernels from 2 ears of cooked corn or 1 cup frozen corn kernels (defrosted)
• 1 cup tomatoes, split
• 2 small zucchini, ends trimmed and julienned (1” x ¼”) about 2 cups
• 6 scallions, including green parts, cut into 1/4–inch diagonal slices (about 1/2 cup)
• 1 ripe avocado, peeled and cut into cubes
• 1/2 cup Stonewall Kitchen Green Goddess Dressing or Classic Greek Dressing
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Directions

• Combine corn, tomatoes, zucchini, scallions, parsley and avocado in a bowl.
• Pour about three–quarters of Stonewall Kitchen Green Goddess Dressing or Stonewall Kitchen Classic Greek Dressing over salad and toss to blend. Add more dressing as needed.
• Season with salt and pepper, toss again and serve.

Warm Baby Spinach Salad With Toasted Pine Nuts and Shrimp
Stephanie Brewer, Royal River Grill house
Stonewall Kitchen Celebrity Chef

Serves: 4 Ingredients

• 1 Package Fresh Baby Spinach
• 2 Large Red Peppers- roast, remove skins and julienne
• 4 oz Crumbled Feta
• 1 Large Spanish Onion, sliced
• 2 oz Pine Nuts- toasted
• 1 Bottle Stonewall Kitchen Olive Oil and Balsamic Dressing
• 2 Tbsp Unsalted Butter
• Salt and Pepper to taste
• 1/2 lb Maine Shrimp- precooked

Directions

• Heat large skillet, melt butter, add onions and season with salt and pepper. Cook down until golden brown.
• Place spinach, onions, roasted red peppers and toasted pine nuts in a large bowl.
• Pour 1/2 bottle of Stonewall Kitchen Olive Oil and Balsamic Dressing into a small heatproof pan. Heat in the oven.
• Pour dressing over salad. Place on platter and top with Maine Shrimp and Crumbled Feta.

Green Bean Salad
Serves: 8

Ingredients

• 11/2 pounds green beans, trimmed
• 1 cup red onion, thinly sliced
• 2/3 cup crumbled feta cheese
• 1/2 cup pecans or walnuts, toasted
• 1 cup Stonewall Kitchen Olive Oil and Balsamic Dressing
• Salt and pepper to taste

Directions

• Prepare a large stock pot by filling it with water and bring to a boil, covering with a lid.
• Do not add salt as this will draw water out of the beans.
• Fill a large bowl with ice water about one half full. Drop the beans into the rapidly boiling water and cover.
• After 3 minutes, remove them with a large straining spoon into the bowl of ice water. Let them cool down and stop the cooking process for about 5 minutes, stirring a little.
• Layer the blanched green beans, sliced red onion, crumbled feta cheese and toasted pecans or walnuts. 6. Drizzle the Stonewall Kitchen Olive Oil and Balsamic Dressing over salad and salt and pepper generously.

Sesame Soy Grilled Shrimp Spring Rolls
Stephanie Brewer
Stonewall Kitchen Celebrity Chef
Serves: 6

Ingredients

• 8 jumbo shrimp, peeled and deveined
• 1 bottle Stonewall Kitchen Sesame Ginger Teriyaki Sauce
• 2 cups baby spinach
• 1 cup carrot, julienne (sliced very thin)
• 1 cup red bell pepper, julienne, (sliced very thin)
• 1 cup bean sprouts
• 1 bottle Stonewall Kitchen Roasted Garlic Peanut Sauce
• 1 package frozen spring roll wrappers, thawed

Directions

• Marinate shrimp in Stonewall Kitchen Sesame Ginger Teriyaki Sauce
• Heat outside grill and grill shrimp until cooked through
• Chop shrimp when cooled
• Roll spring rolls with shrimp, peppers, carrots, sprouts and spinach
• Cut in half and serve with Stonewall Kitchen Roasted Garlic Peanut Sauce on the side Recipe Tips These can also be made with strips of marinated and cooked chicken, beef or pork

Skewered Grilled Chicken with Sesame Ginger Peanut Dip
Norman J. Herbert
Stonewall Kitchen Celebrity Chef
Serves: 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 bottle Stonewall Kitchen Sesame Ginger Teriyaki Sauce
• 1/2 cup peanut butter
• 2 cups heavy cream
• salt and pepper to taste
• Wooden skewers, as needed

Directions

• If using the chicken as an appetizer, cut chicken into strips and place on wooden skewers that have been soaked in water for thirty minutes
• Place either breast halves or skewered chicken in a flat pan
• Coat the chicken with 1/2 of the Stonewall Kitchen Sesame Ginger Teriyaki Sauce and let marinate for several hours, turning once or twice (Overnight marinating works well also)
• Measure 1/2 cup of Stonewall Kitchen Sesame Ginger Teriyaki Sauce and pour into a small saucepan
• Place 1/2 cup of the peanut butter in the saucepan and blend well
• Add heavy cream and mix well with the peanut butter and teriyaki mixture, bring to a simmer
• Spray grill or broiler with pan release spray and pre-heat
• Grill chicken breasts or skewers until chicken is firm, evenly browned, and cooked thoroughly
• Season with salt and pepper if desired
• Place cooked chicken on plates or platters and ladle warmed sauce over chicken or place sauce in a bowl for dipping
• Serve to guests and enjoy

Spicy Thai Peanut Salad
Stonewall Kitchen
Serves: 6

The mild spiciness of this salad is perfectly complemented by a well-chilled Sauvignon Blanc or Riesling.

Ingredients

• 1 pound linguine or your favorite pasta
• 2 scallions, slice about 1/4 inch thick, green portion only
• 1 red bell pepper, diced into 1/2 inch cubes
• 1 small cucumber, seeded and diced into 1/2 inch cubes
• 1 cup Stonewall Kitchen Roasted Garlic Peanut Sauce
• 2-3 tablespoons loosely chopped fresh cilantro
• Salt and pepper to taste Optional: grilled shrimp or chicken

Directions

• Fully cook the noodles, drain and rinse with cold water.
• In a large bowl, toss the noodles with all the chopped vegetables and Roasted Garlic Peanut Sauce. Add more sauce if you desire. Salt and pepper to taste.
• Place pasta and garnish with chopped fresh cilantro.
• Top with grilled chicken or shrimp if desired.

Grilled Shrimp:

• Place 4-5 shelled and deveined jumbo shrimp on skewers, brush generously with Roasted Garlic Peanut Sauce and grill on both sides. Shrimp only take a few minutes to cook, so watch them carefully. Hint: Skewer each shrimp in 2 places; this will help to keep it from spinning on the skewer.

Grilled Chicken:

• Slice chicken breast into 2" strips. Push a wooden skewer lengthwise through the chicken strips. Brush with Roasted Garlic Peanut Sauce and place on a hot grill.

Turkey Panini
Serves: 4

Ingredients

• 1 boule peasant bread
• 2 Tbsp. olive oil
• ½ cup Stonewall Kitchen Apple Cranberry Chutney
• 12 oz. turkey, shaved
• 4 oz. Havarti cheese, sliced
• 4 oz. arugula or baby spinach

Directions

• Cut 8 slices of bread. Brush one side with olive oil.
• Spread Apple Cranberry Chutney on the opposite side of four slices.
• Layer with turkey, Havarti slices and arugula. Top with other slice of bread (olive oil side out).
• Heat in a panini press until crust is golden brown and the cheese is melted.

Holiday Turnovers
Serves: 18

Ingredients

• 1 box of frozen puff pastry sheets, thawed
• 6 Tbsp. cream cheese, room temperature
• 6 Tbsp Stonewall Kitchen Holiday Jam
• 1 egg plus 1Tbsp. water
• Granulated sugar

Directions

• Preheat oven to 375 degrees F. Grease or line baking sheets with parchment paper.
• Spread out each sheet of thawed puff pastry on a floured work surface. Cut each sheet into 9 squares.
• Place 1 generous tsp. each of cream cheese and Stonewall Kitchen Holiday jam in the center of each square.
• With your finger wet the edges of each square with water. Fold over pastry to form a triangle. Use a fork to crimp edges of each triangle making sure to seal in the filling. Prick with fork on top several times.
• Whisk the egg and 1Tbsp. water and brush egg wash on each triangle. Sprinkle each turnover with granulated sugar. Place triangles on prepared baking sheet and bake for 15 minutes or until the turnovers are puffed and golden brown.
• Serve warm or at room temperature.

Egg Nog French Toast
Serves: 10-12

Ingredients

• 3 cups purchased egg nog
• 3 large eggs, beaten
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 3 tablespoons brandy, optional
• 1/2 cup butter, melted
• 1 loaf Artisan Parisienne bread, ends removed, sliced into 16 slices
• 1(13-ounce) jar Stonewall Kitchen Raspberry Peach Champagne Jam or Peach Amaretto Jam
• powdered sugar

Directions

• In mixing bowl, whisk egg nog, eggs, nutmeg, cinnamon and brandy together.
• Place bread slices in single layer in two 13x9-inch glass baking dishes. Pour egg nog mixture over, dividing equally. Turn bread to coat. Cover dishes with plastic wrap and refrigerate overnight.
• Preheat oven to 425 F. Pour 1/4 cup melted butter on one or two large shallow baking sheets, brush to coat pan. Using spatula, transfer bread to prepared baking sheets Brush tops of bread with remaining melted butter.
• Bake 10 minutes. Turn bread slices over and bake until golden brown and crisp on the outside but soft on the inside, about 6 to 8 minutes longer.
• Transfer French toast to serving platter; spoon a dollop of preserves on each slice and sprinkle with powdered sugar. Serve immediately.

Apple Cranberry Tart

Ingredients

• 2 Ready-to-bake 9” pie crusts
• 3 C Granny Smith apples, peeled, cored and chopped
• ½ C dried cranberries
• ½ C golden raisins
• ½ C white sugar
• 2 Tbs. all-purpose flour
• 1 C Stonewall Kitchen Apple Cranberry Chutney
• ¼ tsp. cinnamon
• Pinch cloves and nutmeg
• Glaze:
• 1 egg yolk
• 1 tsp. cram or milk

Directions

• Using your favorite crust recipe or ready-to-bake pie crust, roll out on a lightly floured surface and place into a 9” quiche pan. Refigerate.
• Preheat oven to 375 F. Combine chopped apples and all remaining filling ingredients until well mixed. Spoon into prepared shell, spreading evenly.
• Using your remaining pie crust, cut into 1” wide strips for lattice topping. Using a long, narrow spatula, carefully lift every other strip onto pie, using 5-6 strips place ½” apart. Rotate pie 90 degrees. Carefully place 5-6 more strips on top 4. For glaze, combine egg yolk and cream/milk ina small dish. Stir with fork until well blended. Brush entire crust, top and edges, with egg wash.
• Place on lined baking sheet. Bake pie in lower 1/3 of oven for about 1 hour until apples are tender and crust is golden brown.

Pilgrim Turkey Sandwich

Ingredients

• 1 jar Stonewall Cranberry Horseradish Sauce
• ½ C Mayonnaise
• 16 Slices of whole grain bread
• 2 Cups prepared stuffing
• 1 ½ - 2 lbs. Sliced turkey

Directions

• In a small bowl combine the cranberry horseradish sauce and mayonnaise. Mix until uniform.
• Layer stuffing and turkey slices on one slice of bread for each sandwich.
• Top with cranberry mayonnaise mix, another slice of bread, cut in half and serve

Peach Salsa Quesadillas

Ingredients

• Made with Stonewall Peach Salsa – Serves 4
• 8 8” flour tortillas
• 2 TBs. oil (extra light olive oil or veg.)
• ½ C Sour Cream
• 1 C Stonewall Peach Salsa
• 1 C Shredded Cheese (Monterey Jack, Colby, Cheddar, or combination)
• 4 tsp. Cilantro, chopped
• 1 tsp. Fresh grated lime peel
  

Directions

• Brush one side of a tortilla with olive oil. Lay this side down on your work surface.
• Spread 2 Tbs. sour cream evenly over the tortilla. Next layer ¼ C. of the peach salsa and ¼ C. shredded cheese. Sprinkle 1 tsp. chopped cilantro and ¼ tsp. Grated lime peel over the salsa and cheese. Top with another tortilla and brush the top with olive oil.
• Place the quesadilla in a skillet over medium-high heat. Cook until the bottom tortilla is golden in color, and then flip the quesadilla. Continue cooking until the cheese is melted and the other side is golden. Follow these instructions for the remaining quesadillas.

Cold Vegetable Pita Pizzas
These tasty appetizers feature Sweet Red Pepper Cream Cheese Spread, black olives, tomatoes and shredded cheeses on pita bread wedges.

Ingredients

• 1 Tbsp. Garlic oil
• 1/2 Red onion, thinly sliced
• 4 Pita breads
• 1/2 jar Robert Rothschild Farm Sweet Red Pepper Cream Cheese Spread
• 1/2 cup Black olives, sliced
• 2 Plum tomatoes, diced
• 1/4 cup Mozzarella cheese, shredded
• 1/4 cup Cheddar cheese, shredded

Directions

• Heat garlic oil in a sauté pan and sauté onions until well caramelized. Remove from heat and set aside to cool.
• Toast pita breads in a 350 degrees F oven until lightly crisped. Spread a generous layer of Sweet Red Pepper Cream Cheese Spread on top surface of each pita bread.
• Divide the onions equally onto each pita bread on top of Sweet Red Pepper Cream Cheese Spread. Top with even amounts of olives and tomatoes. Sprinkle with cheeses.
• Slice into wedges for a great party appetizer.

Baked Brie with Hot Pepper Raspberry Preserves
Crescent rolls and Brie cheese are baked and topped generously with Hot Pepper Raspberry Preserves and chopped pecans.

Ingredients

• 1 tube Crescent rolls
• 1 small Round Brie
• 1 jar Robert Rothschild Farm Hot Pepper Raspberry Preserves
• Pecans, chopped

Directions

• Preheat oven to 375 degrees F. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them.
• Place small round of Brie in center of dough. Seal long ends of crust on top of brie. When sealing sides it will be necessary to trim corners.
• The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold to Brie by gently shaping with your hands. Place on cookie sheet.
• Bake for 15 minutes or until golden brown. While hot, pour Hot Pepper Raspberry Preserves generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone.

Zesty Meatballs
These zesty meatballs feature our Chop House Steak & Beef Rub for a flavor you won't want to live without.

Ingredients

• 1/2 lb. Ground beef
• 1/2 lb. Ground pork
• 2 Eggs
• 1/2 cup Breadcrumbs, unseasoned
• 1/4 cup Chicken stock
• 1/4 cup Red onion, minced
• 1 Tbsp. Parsley, chopped
• 1 1/2 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub

Directions

• In a large mixing bowl, combine all the ingredients by hand until completely combined. Form into 2 inch round balls. Place on a parchment lined baking sheet and bake in a 350 degrees F oven for 20-22 minutes. Place on a serving platter and skewer with toothpicks. Serve with ketchup or pasta sauce.

Broccoli Cheese Stuffed Chicken Breasts
A wonderful chicken recipe that includes a mixture of broccoli, cheddar cheese and Red Pepper Dip.

Ingredients

• 3-4 Chicken breasts, boneless, skinless
• Salt and pepper to taste
• 1 cup Broccoli, diced small
• 3/4 cup Robert Rothschild Farm Red Pepper Dip
• 1/2 cup Cheddar cheese, shredded
• 1 Tbsp. Flour
• Flour for dredging
• 3 Eggs
• Panko breadcrumbs
• Vegetable oil for frying

Directions

• Cut a slit in one end of chicken breast and work down paring knife inside to form a pocket inside chicken breast. Enlarge pocket with fingertips if needed. Season inside with salt and pepper.
• Blanch broccoli in boiling water for 3-4 minutes. Remove and drain completely.
• In a medium mixing bowl, combine the Red Pepper Dip, broccoli, cheddar cheese and 1 tablespoon flour. Stuff each chicken breast with about 2-3 tablespoons of the red pepper mixture.
• Season outside of each chicken breast with salt and pepper, and then dredge in flour and shake off excess. Dip the floured chicken breasts in egg wash (3 eggs beaten with a little water). Finally, coat the chicken breast with breadcrumbs.
• Heat a thin layer of vegetable oil in a large frying pan and fry chicken breast until lightly browned on each side.
• Place on a baking sheet and bake in a preheated 375 degrees F oven for an additional 18-20 minutes.

Buffalo Chicken Pasta
A mouth-watering chicken pasta recipe featuring our Buffalo Bleu Cheese Dressing.

Ingredients

• 1 jar Robert Rothschild Farm Buffalo Bleu Cheese Dressing
• 1 lb. Chicken, uncooked, diced
• 1 lb. Pasta, your choice
• 2 Tbsp. Olive oil
• 1 cup Grape tomatoes, halved
• 1/2 cup Black olives, sliced
• 1/2 cup Red onions, sliced

Directions

• Boil and drain pasta according to package directions and toss in a bit of oil or butter about 1 tablespoon to keep from sticking.
• Cook chicken in skillet until 2/3 finished. Add olives, onions and tomatoes and finish cooking until chicken is done.
• Add Buffalo Bleu Cheese Dressing to warm and add pasta and cook until finished and all is hot.
• Place on a serving dish with pasta on the bottom and chicken and vegetables on top. Serve.

Champagne Garlic Honey Mustard Baked Chicken
A succulent baked chicken recipe featuring our Champagne Garlic Honey Mustard Pretzel Dip.

Ingredients

• 8 pieces Chicken, cut on bone
• 1/2 cup Butter, melted
• 1/2 cup Robert Rothschild Farm Champagne Garlic Honey Mustard Pretzel Dip
• 2 Tbsp. Lemon juice
• 3 Tbsp. Poppy seeds

Directions

• Mix butter, Champagne Garlic Honey Mustard Pretzel Dip and lemon juice together. Brush half of the mixture over chicken. Place in a greased pan skin side down.
• Bake at 400 degrees F for 15 minutes then turn over and top with remaining sauce and sprinkle with seeds and bake for 15 more minutes or until chicken is golden and finished.
• Serve with sides of choice.

Cherry Almond Pizza
A different take of pizza featuring both our Cherry Almond Gourmet Sauce and Old-Fashioned Hot Fudge Sauce.

Ingredients

• 1 package Instant brownie mix
• 8 oz Cream cheese
• 8 oz. Cool whip
• 2 Tbsp. Powdered sugar
• 1 jar Robert Rothschild Farm Cherry Almond Gourmet Sauce
• 1 jar Robert Rothschild Farm Old-Fashioned Hot Fudge Sauce

Directions

• Mix brownie according to directions, use 17 inch pizza pan, spread thin layer (1/4 inch thick) or use 11x18 inch pan. Let brownie cook completely.
• Mix cream cheese, cool whip and powdered sugar together till smooth. Top brownie with this mixture, leaving edge of brownie exposed. Top with Cherry Almond Gourmet Sauce, leaving edges of white mix exposed.
• Next heat Old-Fashioned Hot Fudge Sauce in microwave for 30 seconds till smooth but not too runny. Drizzle over top to complete pizza. Cut in triangle shape or squares to your liking. Sinfully enjoy.
• For a fudgier taste, delete 2 tablespoons of water and add 2 tablespoons of corn syrup to brownie mix.

Chicken Enchiladas
This sizzling enchiladas feature chicken breast, red onion, tomatoes, cream, Monterey Jack cheese and our Cilantro Lime Salsa.

Ingredients

• 3 Chicken breasts, boneless
• Salt and pepper to taste
• 2 Tbsp. Oil
• 1 Red onion, diced
• 28 oz. Tomatoes, diced
• 1/3 cup Cream
• 4 Tbsp. Robert Rothschild Farm Cilantro Lime Salsa
• 4-6 Flour tortillas
• 1 package Monterey Jack cheese, shredded

Directions

• Season chicken breasts with salt and pepper. Lightly brush with oil. Roast chicken breast in 375 degrees F oven for about 20-25 minutes.
• Meanwhile, sauté onions until lightly browned and set aside. Puree 3/4 of the diced tomatoes and add to sauce pan. Bring tomatoes to a boil and reduce to simmer. Temper cream with some of pureed tomatoes and add tempered cream to pureed tomatoes. Add Cilantro Lime Salsa and simmer for about 3 minutes, then remove from heat.
• Shred chicken and add to sautéed onions. Add about 1/2 cup of tomato mixture and remaining diced tomatoes to chicken and stir well.
• Coat bottom of baking dish with pureed tomato mixture. Add chicken mixture in a line along one side of tortilla and roll up to form enchilada. Place in baking dish. Pour remaining tomato mixture over enchiladas and cover with shredded cheese.
• Place in broiler for a few minutes or in 450 degrees F oven to melt cheese.

Hummus Pizza
A great twist on pizza featuring our Roasted Eggplant & Pepper Hummus.

Ingredients

• 10 oz. Pizza crust dough, refrigerated
• 1 cup Robert Rothschild Farm Roasted Eggplant & Pepper Hummus
• 1 1/2 cups Bell peppers, sliced, any color
• 1 cup Broccoli florets
• 2 cups Monterey Jack cheese, shredded

Directions

• Preheat the oven to 475 degrees F.
• Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of Roasted Eggplant & Pepper Hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
• Bake for 10-15 minutes, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Creeping Crust Cobbler with Hot Pepper Raspberry Preserves
A delicious cobbler recipe featuring our Hot Pepper Raspberry Preserves.

Ingredients

• 1/2 cup Butter or margarine
• 1 cup Flour
• 1 cup Sugar
• 1 tsp. Baking powder
• 1/2 cup Milk
• 2 cups Robert Rothschild Farm Hot Pepper Raspberry Preserves

Directions

• Melt butter in 9X13 inch baking pan. Mix flour, sugar, baking powder together, then add milk and mix together.
• Spoon over melted butter in pan. Pour Hot Pepper Raspberry Preserves over dough.
• Bake at 350 degrees F for 30 minutes or until crust is golden brown. Crust will rise to top. Can be served warm or cold.

Artichoke Cheesy Potatoes Potatoes
never tasted so good then with Artichoke Spinach Dip.

Ingredients

• 2 lbs. Hash browns, shredded, cubed
• 1 jar Robert Rothschild Farm Artichoke Spinach Dip
• 1 pint Mayonnaise
• 1 cup Milk
• 1/2 cup Onions, minced
• Salt and pepper to taste

Directions

• In a large mixing bowl, combine all ingredients. Pour into an ungreased baking pan.
• Bake at 350 degrees F for 45 minutes covered. Mix after 20-25 minutes of cooking. Uncover and bake an additional 10-15 minutes.