Maggie and Mary have done it again – passed on another family recipe, reworked to use their soup mix to make your cooking easier. This time the recipe comes from Mama Doro, a fan of Maggie and Mary and an incredible cook, who uses their Tomato Parmesan Soup Mix to create a terrific one-pot meal. Thanks to Maggie and Mama Doro for a great meal idea!
Continue reading Mama Doro’s Italian Skillet Recipe
The Fourth of July is a special summer holiday when everyone takes to the outdoors to test their ability to grill a good burger. We can help you with the ‘good burger’ part, but you’ll have to turn to Weber for the ‘grill’ part! We’re featuring a recipe today for French Onion Burgers from Maggie and Mary’s Gourmet Mixes that features their French Onion Soup Mix. The recipe is super-easy – it’s just four ingredients – but they really sound good together.
Continue reading French Onion Burgers Recipe
My mother often made oatmeal cookies when I was growing up, because the ‘good’ oatmeal justified her eating those delicious baked goodies. “They’re good for you…they have oatmeal in them!” These days, a crispy oatmeal cookie does almost feel like a good-for-you treat. You just have to know when to stop eating them!
Stonewall Kitchen’s Oatmeal Cookie recipe uses their Farmhouse Pancake and Waffle Mix to make the cookies extra tasty.
Continue reading Oatmeal Cookie Recipe from Stonewall Kitchen
Here’s a treat from Kim Gallagher at Stonewall Kitchen that’s the perfect ending to a warm summer day.
Chilled Blueberry Soup
Serves: 4
Ingredients
- 1 cup (1-13 ounce jar) Stonewall Kitchen Wild Maine Blueberry Jam
- 1 cup heavy cream (or light if you prefer)
- 2 Tbsp.Chardonnay (or similar white wine)
- 2 Tbsp. lemon juice
- 1 tsp. pure vanilla extract
- 1/4 cup water
- A dash of cinnamon
Directions
- Heat the Stonewall Kitchen Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl.
- Add the remaining ingredients to the jam and mix until uniform.
- Chill in the refrigerator. This soup can be made a day in advance.
- Stir before serving and add a little more water if too thick.
I’m so excited to post this recipe – which isn’t so much a new recipe as a regular S’more with fabulous new ingredients. Doesn’t that picture look good? Think about it: crispy chocolate graham crackers surrounding melty-good white chocolate, tart raspberry jam and a toasty marshmallow. Pardon me…I was drooling a bit there. Another fab recipe from the folks at Stonewall Kitchen.
Continue reading White Chocolate and Jam S’mores
It’s grilling season, and Stonewall Kitchen has dusted off the ‘Weber’ and come up with a great, simple recipe using inexpensive flank steak and their tasty Maple Chipotle Grille Sauce. While I was looking through our older recipes for an accompaniment to this main course, I found a Summer Bean Salad recipe which uses as an ingredient…Maple Chipotle Grille Sauce! It was meant to be! (I think I need to buy some of that sauce on my way out tonight…)
Continue reading Barbecued Steak Wrap-Ups With Maple Chipotle Grille Sauce
Don’t these cookies look like little fruit pies? Makes me want to add a dollop of ice cream to the top! They feature Stonewall Kitchen’s Black Raspberry Jam, an award-winner at the International Fancy Food Show (so you know it’s good!) Recipe by Stonewall Kitchen.
Continue reading Black Raspberry-Filled Sugar Cookie Recipe
This recipe sounded so good and so easy to make that I wanted to share it even though we don’t have a picture of the finished dish. Cannon River Kitchens makes many fine bread and pancake mixes that are versatile in addition being very, very good. So they’ve come up with a few recipes to get your creative cookery juices flowing and discover other ways to use their mixes. I hope this gives you even more ideas for future dishes!
Continue reading Easy Pineapple Baked Chicken Recipe
