I love to cook. That being said, I’m a rather lazy cook. Let’s just say I like the biggest bang for the buck with the largest “wows”. There is nothing I like better than for a guest to gush over my dish and me knowing that I put very little effort into it. So what’s the secret to my success? Ingredients! Kitchen Kettle products make me look good. You can take most of our jams, heat them and drizzle them over cream cheese and… presto! You’ve got a fantastic dip with crackers or bagel bites. Put the jam and the cream cheese in a food processor and you’re talking about a scrumptious dip. That’s about as basic as it gets.
My first recipe is Jalapeno Mustard Dip which is simply 2 ingredients mixed together: Kitchen Kettle Jalapeno Jam and Kitchen Kettle Horseradish Mustard. I love these mustard dips because they have a wonderful sweet flavor then a quick hot bite on the back end. The flavor is addictive and it’s really easy to eat a bowl of this dip with your favorite pretzels. If this sounds too hot, mix one of our sweet jams (instead of the jalapeno) with the mustard and see what you think. These dips are so good it may be hard to share with others!
Jalapeno Jam and Horseradish Mustard join forces to create a spicy dip perfect for cheese, pretzels and more.
1 (10 oz.) jar Kitchen Kettle Jalapeno Jam
1/2 (9 oz.) jar Kitchen Kettle Horseradish Mustard
Mix together the jam and mustard. Serve with pretzels, cheese, crackers or bologna
This next recipe reminds me of the weekend in front of a sporting event. Personally I watch a lot of tennis but it could easily please football, basketball and baseball lovers alike. Cook all day in the slow cooker and serve for a night game, a next day tailgate party or for a simple and delicious family meal.
Enjoy a fresh taste of spring with our special rhubarb barbecue recipe from our 2014 Rhubarb Festival.
1 – 10 oz. bottle Kitchen Kettle Hickory Smoke Grilling Sauce
2 – 1/2 pint jars Kitchen Kettle Rhubarb Jam
4 lbs. pork roast (shoulder or butt)
1 can Birch Beer, Root Beer or Ginger Ale
Blend grilling sauce with jam until well combined. Set aside. In a crockpot place a 4lb. pork roast and cover with a can of Birch Beer, Root Beer or Ginger Ale. (Optional: season as desired with chopped onion or peppers). Cook on low for eight hours. Remove the meat, strain and discard the liquid. With two forks shred the meat. Return the shredded meat to the crockpot and stir in most of the grilling sauce and rhubarb jam mixture. Cook another hour on low or until sauce is melted into meat. Serve on rolls and top with additional rhubarb sauce as desired. If you have leftovers…no problem! This pulled pork freezes easily.
Nothing warms me up on a chilly day like a cup of soup. This quick and easy soup will really wow your neighbors! I usually have most of these ingredients in my cupboard, with a few exceptions. With a little planning ahead I can make this recipe in no time and either freeze it for work lunches or enjoy it on the spot. This soup goes well with a crusty bread and a salad. For summer: puree the soup and serve cold.
1 tablespoon olive oil
1/4 cup fine diced onions
1/4 cup fine diced celery
1/4 cup fine diced carrots
1/4 cup cream sherry (optional)
3 cups Chicken Stock (low sodium canned okay)
4 cups Kitchen Kettle Village Pumpkin Butter
1-1/2 to 2 cups heavy cream
Salt & Pepper
Toasted Pepitas (pumpkin seeds)
Optional garnishes: shrimp or crab
Optional bowl: baby pumpkin
Heat olive oil. Sauté celery, onions and carrots with a pinch of salt and pepper, until the onions are translucent. Add sherry and simmer 1 minute. Add chicken stock and simmer. Add pumpkin butter, then add heavy cream until desired creaminess. Adjust salt, pepper and nutmeg to desired taste. Serve warm, garnished with pepitas.