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Savory Blueberry Sauce
Recipe from Stonewall Kitchen

1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
1 Tablespoon balsamic vinegar
1 Tablespoon tawny port
Pinch ground cinnamon
2 pounds pork tenderloin (cut into medallions) or boneless, skinless chicken breasts (trimmed and pounded)
2 Tablespoons olive oil

Add olive oil to a small saucepan over medium heat.
Add the minced garlic and sauté until tender, but not brown.
Add the remaining ingredients and heat.
Stir until ingredients are combined and warm.
Heat additional olive oil in a fry pan and sauté the pork or chicken until cooked through.
Serve meat with sauce drizzled over each serving.

Goat Cheese & Green Chile Quesadillas
Recipe from Stonewall Kitchen


1 package small flour tortillas (8)
2 Tablespoons vegetable oil
6 ounces Monterey Jack cheese or Queso Fresco, shredded or crumbled
3 ounces mild soft goat cheese
1/2 cup Stonewall Kitchen Salsa Verde
1/2 cup cilantro leaves
2 Tablespoons finely chopped pickled jalapeños, optional
2 scallions, finely chopped
1 jar Stonewall Kitchen Spicy Corn Relish
Salt and pepper
1 (8-ounce) container sour cream, for garnish

Grill tortillas on a hot grill until golden on each side, or heat a sauté pan, lightly greased, over medium-high heat. Add a tortilla, cooking it on each side until golden. Repeat for remaining tortillas.
Preheat the oven to 375° F. Line two baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray. Arrange two tortillas on each pan side by side. Sprinkle 1/8 of the Monterey Jack cheese or Queso Fresco over each tortilla. Dot each tortilla with 1/4 of the goat cheese, top with 1/8 of the Monterey Jack or Queso Fresco, sprinkle with 1/4 of the green chilies, 1/4 cup Spicy Corn Relish, cilantro, jalapenos and scallions. Season to taste with salt and pepper. Top with the remaining tortillas, pressing down on the filling to adhere.
Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted. Remove from the oven and allow them to sit for a few minutes to cool.
Cut the quesadillas into 6 pieces with a pizza cutter or kitchen scissors. Garnish the wedges with a spoonful of the Spicy Corn Relish and a drizzle of sour cream.
Serve with an additional bowl of Spicy Corn Relish for dipping.

Bacon Jam Sliders
Recipe from Terrapin Ridge Farms

1 lb ground beef, made into 8 patties
1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
4 slices Provolone, cut in half
Frozen Onion Rings, cooked
8 slider sized buns
Salt and pepper to taste

Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned one side.
Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone.
Continue cooking until the burgers are cooked through.
Place on slider bun and top with an onion ring.
If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!

Diablo Shrimp Tacos
Recipe from Terrapin Ridge Farms

1 Jar Smoky Garlic Spicy Corn Relish
1 pound cooked peeled and deveined shrimp
3 cups shredded lettuce
1 8oz back shredded cheddar cheese
1 pkg.12 flour tortillas
**Optional toppings-fresh cilantro, sour cream, diced avocado

Heat in a large skillet the corn relish over med heat until simmering add the shrimp, stirring together and heat through about 3-4 minutes.
Assemble the tacos, about 4 shrimp per taco with the sauce, add cheese, lettuce, diced avocado, cilantro and sour cream.

Sweet & Salty Dessert Parfait
Recipe from Stonewall Kitchen

1 box Stonewall Kitchen Traditional Brownie Mix, prepared as directed and cooled
2 cups heavy cream
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
2 tablespoons confectioners’ sugar
1 Jar Stonewall Kitchen Milk Chocolate Sea Salt Caramel Sauce
6 (8-10 ounce) jars

Remove brownies from pan and cut into small, bite-size cubes (about ¼”).
In the bowl of an electric mixer fitted with the whisk attachment, add the heavy cream.  Whip for about 30 seconds on high and then add the cream of tartar, vanilla and confectioners’ sugar.  Continue to whip on high until stiff peaks form.
Remove the lid to the Chocolate Sea Salt Caramel Sauce and warm in the microwave for 1 minute, or until it is pourable.
Line each jar with brownie bits so the bottom is covered and gently press down. Drizzle with 1-2 tablespoons Chocolate Sea Salt Caramel Sauce.  Top with ¼ cup whipped cream.

Repeat layers (brownie, sauce, whipped cream) until you have reached the tops of each jar.
Serve chilled