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Recipes

Suzy's Pantry Chili

Suzy's Pantry Chili

Suzy's Pantry Chili
This is one of my favorite chili recipes, with a secret nutritional boost from canned pumpkin! You can adapt the recipe to use what you have on hand. No ground beef? Use ground turkey, chicken or even leave the meat out, just add an extra can of beans. No kidney beans? Mix it up and use pintos, black beans or garbanzos.
Servings
6 with leftovers
Cook Time Passive Time
90 minutes 1 hour
Ingredients
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 lb. ground beef
  • 1 teaspoon Kosher Salt
  • 3 tablespoons cumin
  • 1 teaspoon cayenne pepper
  • 3 tablespoons chipotle peppers in adobe, diced
  • 28 oz. diced tomatoes in juice, undrained
  • 8 oz. tomato sauce
  • 2 15 oz. cans Kidney beans
  • 15 oz. can 100% pure pumpkin *not pumpkin pie mix!
  • 8 oz. Hard apple cider *the cook gets to drink the other 4 oz.
  • 1 tablespoon chocolate syrup or cocoa powder
  • 1 tablespoon granulated sugar
  • 3 tablespoons chili powder
Servings: with leftovers
Instructions
  1. Heat a large stock pot over medium high heat. Add ground beef, diced onions, garlic and 1 teaspoon kosher. Cook until meat is browned, drain fat and return meat/onion mixture to the pot.
  2. Over medium heat, stir in cumin, chili powder, cayenne pepper, and chipotle peppers in adobe.
  3. Add tomatoes and their juice, tomato sauce, beans, pumpkin, hard cider, chocolate, and sugar.
  4. Put a lid on the pot and simmer for one hour, stirring occasionally. Taste for seasoning and adjust to your taste as necessary.
  5. Serve with a drizzle of yogurt or sour cream, grated cheese, cilantro, tortilla chips or cornbread.
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Craisin' About You No Knead Bread

Craisin' About You No Knead Bread

Craisin' About You No Knead Bread
This heart shaped, no knead craisin bread is a delicious introduction to bread baking. I have baked the original no-knead bread recipe from Jim Leahey many times and this recipe is inspired by both that recipe and by Sally's Baking Addiction Homemade Artisan Bread.
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
20 minutes 24-72 hours
Ingredients
  • 3-1/4 cups King Arthur All Purpose Flour, unbleached
  • 2 teaspoons Red Star Platinum Yeast
  • 2 teaspoons Kosher Salt
  • 1 cup Dried cranberries
  • 1-1/2 cups Water, room temperature
Servings: loaf
Instructions
  1. In a large mixing bowl, mix together flour, yeast, salt and dried cranberries with a wooden spoon. Pour in water and continue mixing to incorporate, scraping sides of the bowl with a rubber scraper. The dough will look weird, shaggy and dry, then it will be sticky. Don't fret, its okay, that's the way it should look. Cover the bowl with plastic wrap and let rise 2 hours at room temperature, then refrigerate overnight or longer (I actually got busy and let mine ferment 3 days, its fine!)
  2. When ready to bake, place Lodge Cast Iron Pizza Pan or baking stone on middle rack of your oven. Also, place an empty broiler pan on the bottom rack of oven (you will use this pan to create steam). Preheat oven to 475 degrees. You want your oven and pans to be hot, hot, hot!
  3. Remove dough from refrigerator to floured work surface. Shape dough with floured hands into a long baguette, wider in the middle with tapered ends. Cut the long loaf in two, the wider part will be the top of your heart, the tapered ends will be the bottom of the heart loaf.
    4. Gently merge the heart together, working to seam the middle together and gently pinching to make a heart shape, using extra bench flour as needed. Use a bench scraper to help you transfer your heart loaf to a piece of parchment paper. Cover with a bit of floured plastic wrap and a clean dish towel, let rise 45 minutes.
    5. Boil 1 cup of water and set aside. When its time to bake, uncover dough and use a sharp serrated bread knife to make two diagonal cuts in the bread. Use a a pizza peel or upside down baking sheet to quickly transfer to the hot Lodge Cast Iron Pizza Pan or baking stone, then pour the cup of hot water into the empty broiler pan that's on the bottom of the oven to create steam. Quickly close the oven door.
    6. Bake for 20 minutes or until bread is golden brown and has an internal temperature of at least 190 degrees. I use an instant read Thermapen for bread baking and cooking.
    7. Remove to wire rack and cool slightly before cutting and slathering with butter and Unicoi Preserves.
    Recipe Notes

    Here are some links to the tools I used in this recipe:

    Lodge Cast Iron Pizza Pan

    Thermapen Mk4 Instant Read Thermometer

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Unicoi Preserves Corn Fritters with Goat Cheese

Unicoi Preserves Corn Fritters with Goat Cheese

Sweet corn with just enough batter to hold the kernels together, our corn fritter recipe is easy and so tasty topped with goat cheese and Unicoi Preserves Cherry Jalapeno Spread.
Ingredients
  • 3/4 cup All purpose flour
  • 1 teaspoon Baking powder
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups corn fresh, canned or frozen and thawed
  • 1 tablespoon fresh jalapenos, diced
  • 1 tablespoon fresh chives, diced plus additional for garnish
  • 1/2 cup whole milk
  • 1 tablespoon butter, melted
  • 1 egg, large
  • 4 oz. Goat cheese
  • 4 oz. Unicoi Preserves Cherry Jalapeno Spread
  • 1 stick butter for pan frying
Servings:
Instructions
  1. Combine flour, baking powder, salt and cayenne pepper.
  2. Fold corn, diced jalapeno pepper and chives into flour mixture, stir to combine.
  3. Whisk together milk, melted butter and egg; fold into the corn and flour mixture, stir until just combined.
  4. Preheat an electric griddle to 375 degrees or cast iron skillet over medium heat. Once griddle is to temperature, rub the griddle with a stick of butter, coating the griddle well. Use two spoons to drop batter onto the griddle, flatten slightly. Cook 3 minutes per side, flipping once. Remove to paper towel lined baking sheet and season with salt. Working in batches, wipe off the griddle with a paper towel and re-coat with butter, continue cooking fritters until all batter has been cooked.
  5. To serve, top each corn fritter with crumbled goat cheese, Unicoi Preserves Cherry Jalapeno Spread and fresh chopped chives.
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Suzy's Significant Trifle Cake

Suzy's Significant Trifle Cake

Suzy's Significant Trifle Cake

 

 

A beautiful, delicious and no cook dessert that's easy to make using Ingles bakery pound cake and Unicoi Preserves.
Servings Prep Time
25 people 30 minutes
Ingredients

  • 1 3.4 oz.

    Jello Instant Cheesecake Pudding Mix

  • 2 cups

    Milk

  • 1 loaf size

    Ingles bakery pound cake

  • 4 oz.

    Unicoi Preserves Vineyard Spread

  • 12 oz.

    Laura Lynn frozen raspberries

  • 16 oz. bag

    Murray Ginger Snaps

  • 16 oz.

    Laura Lynn Whipped Topping, thawed

Servings: people
Instructions
  1. Make pudding with 2 cups of milk, following the package directions, set aside.
    Slice pound cake in thirds lengthwise using a serrated bread knife and separate slices on a cutting board.
  2. Spread Unicoi Preserves over the bottom layer of cake, stack the middle piece on top, spread it with Unicoi Preserves and add the top piece of cake. You probably won’t use all the Unicoi Preserves in this step, but you can use what’s left in the jar when you build the trifle.
    3. Cut one inch (approximate) slices of cake, then cut carefully into cubes. If the pieces crumble a little, that’s ok, no one will know!
    4. Place half the Unicoi Preserve filled cake cubes in the bottom of a trifle bowl. Spoon half of the leftover preserves around the edges of the trifle bowl so you see the preserves from the outside of the bowl.
    5. Spoon half the pudding over the cake cubes.
    6. Add half the frozen raspberries over the pudding.
    7. Place about half the gingersnaps in a zip top bag and crush them. I use my rolling pin but a cast iron skillet works too. Sprinkle some of the gingersnap pieces over the raspberries, then use some of the uncrushed gingersnaps to line the outside edge of the trifle bowl.
    8. Spoon in a generous amount of whipped topping, then repeat layers, reserving a few raspberries for the top.
    9. Cover and refrigerate or serve immediately. I have made this a day ahead and it was delicious!
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Cherry Bombs

Cherry Bombs

Cherry Bombs
A delicious mash-up between two classic appetizers, the jalapeno popper and sausage cheese balls.
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Ingredients
  • 12 whole jalapenos
  • 8 ounces fresh ground pork sausage
  • 8 ounces sharp cheddar cheese
  • 1 cup Bisquick baking mix
  • 1/4 cup Milk
  • 1 Tablespoon Lane's BBQ Magic Dust rub
  • 1 jar Unicoi Preserves Cherry Jalapeno Spread
Servings: servings
Instructions
Grilling Preparation
  1. Set up your grill for direct grilling and preheat to 400 degrees. Cut the jalapenos in half lengthwise and remove the seeds and ribs. I like to use a small spoon to scoop out the inside of the peppers. Grate the cheese. I prefer to use an aged sharp white cheddar cheese for this recipe. Cabot 3 year aged white cheddar is an ideal choice.
  2. In a mixing bowl, combine the sausage, grated cheese, Bisquick, milk and Magic Dust and mix thoroughly by hand to combine the ingredients. Stuff the prepared peppers with the sausage mixture, packing it in firmly. I like to overfill the peppers slightly, mounding the mixture into the pepper half. Continue until all peppers are stuffed.
    3. Place peppers on the pre-heated grill and cook for 15-20 minutes, until the sausage mixture is dark golden brown and jalapenos are slightly charred. Glaze the top of the peppers with Cherry Jalapeno Spread and cook an additional 2 minutes to set the glaze. Remove from the grill and serve immediately.
    Oven Preparation
    1. Alternatively, you can prepare these in your oven. Preheat your oven to 400 degrees. Place the prepared peppers on a foil lined cookie sheet and bake on the middle rack 15-20 minutes, until the sausage mixture is dark golden brown. Glaze the peppers with Cherry Jalapeno Spread and cook an additional 2 minutes to set the glaze.
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Goat Cheese Spread

Goat Cheese Spread

A creamy and delicious cheese spread to serve with Unicoi Preserves. Spread this delicious goat cheese spread on toasted crostini and top with Unicoi Preserves Cherry Jalapeno Spread.
Ingredients
  • 8 oz. Goat cheese, room temperature
  • 8 oz. Cream cheese, room temperature
  • 1/4 cup Half and Half
Servings: 24
Instructions
  1. Place goat cheese and cream cheese in the bowl of stand mixer. Start mixer out on low and increase speed as it combines.
  2. Slowly add half and half. Continue to mix until smooth and creamy.
  3. Refrigerate in a covered container or serve immediately.
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Cherry Key Lime Cheesecake Dip

Cherry Key Lime Cheesecake Dip

Cherry Key Lime Cheesecake Dip
A no-cook, creamy dessert dip that comes together fast. Can be made ahead and refrigerated up to 1 week ahead. Serve at room temperature with graham crackers or gingersnap cookies.
Servings
36 
Ingredients
  • 16 ounces Cream cheese, room temperature
  • 3/4 cup confectioners sugar, sifted
  • 4 tablespoons butter, room temperature
  • 1/4 cup sour cream
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon lemon juice, fresh
  • 1/2 teaspoon Kosher Salt
  • 4 oz. Unicoi Preserves Cherry Key Lime Spread
Servings:
Instructions
  1. Place softened cream cheese, confectioners sugar, butter, sour cream, vanilla, lemon and salt in the bowl of a stand mixer.
  2. Start the mixer on slow speed and gradually increase the speed. Whip until smooth, light and fluffy.
  3. Refrigerate in a covered bowl for up to 1 week ahead.
  4. When ready to serve, spoon cheesecake dip into a pie plate or a festive shallow bowl, then top with Unicoi Preserves Cherry Key Lime Spread.
  5. Serve at room temperature with graham crackers or gingersnap cookies.
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Sourdough Bagels

Sourdough Bagels

Sourdough Bagels
Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
Ingredients
Bagel dough
  • 1 pack Red Star Yeast Platinum Instant Sourdough Yeast
  • 5 3/4 cups King Arthur All Purpose Flour, unbleached
  • 1/4 cup Carnation Malted Milk Powder, Original
  • 2 tablespoons sugar, granulated
  • 1 tablespoon Kosher Salt
  • 2 cups warm water, 120-130 degrees
Water bath
  • 2 quarts water
  • 2 tablespoons Carnation Malted Milk Powder, Original
  • 1 tablespoon Sugar
Bagel Toppings
  • 1 egg white, whisked with 1 tablespoon water
  • Options: sesame seeds
  •  poppy seeds
  •  everything bagel seasoning
  •  coarse or pretzel salt
Servings: bagels
Instructions
  1. Add all dry ingredients to the bowl of a stand mixer fitted with dough hook and mix to combine. Slowly add warm water and mix on slow speed until combined, then increase mixer speed to medium and continue kneading until dough is smooth, scraping sides of the bowl occasionally. This took me about 5 minutes. If your dough is pooling at the bottom of the mixing bowl, add a small amount of flour, 1 tablespoon at a time.
  2. Shape the dough into a ball and place into a large bowl lightly greased with vegetable oil. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
    3. While dough is rising, get your water bath ready. Measure all water bath ingredients into a Dutch oven or shallow wide pan at least 3" deep. Stir and bring to boil, cover and reduce to low simmer while you form the bagels.
    4.After dough has risen, gently deflate it and transfer to a work surface that's been light sprayed with non-stick cooking spray. I like to use a silicone pastry mat for this. Prepare two baking sheets by lining with parchment paper or silicone baking sheets. Preheat oven to 425 degrees.
    5.Divide dough into 16 similar size pieces, then shape them one at a time. Roll dough into a ball, then poke a hole in the middle with your finger and stretch it out by twirling the dough to form a ring. Hint: Make the hole a bit bigger then you think, knowing it will puff up and rise. Place each bagel on the baking sheet as you form them.
    6. After forming all the bagels, its time for them to go into the water bath. Remove the lid from the Dutch oven and gently lower 3 or 4 at a time into water. Set a timer for 1 minute and simmer for 30 seconds a side. I used a long stainless slotted spatula to turn them but a slotted spoon or spider will work too. Return them to the baking sheet after boiling.
    7.Brush the bagels with the egg wash, then sprinkle with any toppings you like. I topped some of mine with black and white sesame seed and others with sriracha sesame seeds. Poppy seeds, coarse salt, everything bagel season are all great options but use what you like.
    8.Bake bagels for 20 - 25 minutes until they are deep golden brown. I rotated my baking sheets half way through. Remove from oven and cool on a rack.
    9. Serve warm or at room temperature with cream cheese and Unicoi Preserves. Store at room temperature or freeze to extend the happiness.
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PB & J S'mores Trifle

PB & J S'mores Trifle

PB & J S'mores Trifle
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
Servings Prep Time
24 servings 1 hour
Ingredients
Lentil layer
  • 1 cup brown lentils, cooked, drained and rinsed
  • 1/4 cup Hershey's Special Dark Cocoa Powder
  • 1 tsp. instant espresso coffee powder
  • 1/2 cup Heavy whipping cream
Peanut butter layer
  • 15.5 oz. can chickpeas, drained, liquid reserved, then rinsed
  • 1 cup peanut butter, creamy
  • 1/2 tsp. vanilla bean paste
  • 1/4 tsp. Kosher Salt
Aquafaba marshmallow fluff layer
  • 3/4 cup aquafaba (liquid reserved from chickpeas)
  • 1/2 tsp. cream of tartar
  • 2 tsp. vanilla bean paste
  • 1 cup granulated white sugar
For assembling trifle
  • 14.4 oz. box honey graham crackers, divided in thirds
  • 8 oz. Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Chocolate lentil layer
  1. Place lentils in the bowl of a food processor, pulse several times. Scrape down bowl, then add dark cocoa powder, instant espresso coffee powder and heavy whipping cream. Pulse to combine, then continue to puree until smooth, scraping bowl as necessary. Remove mixture to medium size mixing bowl, set aside. Wash bowl and blade of food processor.
Peanut butter layer
  1. Place chickpeas, peanut butter, vanilla bean paste and kosher salt in to the bowl of food processor. Pulse to combine, scrape sides of bowl and continue to puree until smooth, creamy and looks similar to cookie dough. Set aside.
Aquafaba marshmallow fluff layer
  1. Pour reserved liquid from chickpeas into medium mixing bowl, add cream of tartar and vanilla bean paste. Using a hand mixer, whip until frothy. Slowly and gradually add granulated white sugar. Increase speed of mixer after sugar is incorporated and continue to whip until mixture looks glossy and holds a firm peak. Set aside
To assemble trifle
  1. Place 1 sleeve of graham crackers in a zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over the bottom of a trifle bowl.
  2. Spoon peanut butter mixture loosely and evenly over graham crackers.
  3. Pour Unicoi Preserves Strawberry Vanilla Spread over peanut butter layer, spreading lightly to cover peanut butter.
  4. Place second sleeve of graham crackers in to zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over previous layer.
  5. Fold 1 cup of marshmallow fluff in to lentil chocolate mixture. After incorporated, gently fold another 2 cups marshmallow fluff in until barely incorporated. Spoon evenly over previous layer in trifle bowl.
  6. Place third sleeve of graham crackers in zip top plastic bag and crush them by hand in to bite size pieces. Pour contents evenly over previous layer.
  7. Spoon remaining marshmallow fluff evenly over trifle and use a spoon to make swirls and peaks. Using a kitchen torch, flame the marshmallow fluff in several places to mimic toasted marshmallows.
  8. Refrigerate or serve immediately.
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The Perfect Margarita

The Perfect Margarita

The Perfect Margarita
A smooth and delicious cocktail using reposado tequila. "Reposado" means rested or restful, meaning the tequila has been aged two months to a year in oak. Aging in white oak gives the tequila a mellow flavor combined with the flavor of blue agave, making reposado the ideal tequila to choose for The Perfect Margarita.
Ingredients
  • 8 oz. Key lime juice
  • 8 oz. Simple syrup
  • 6 oz. Reposado tequila
  • 2 oz. Orange Liqueur
  • 1 Lime, sliced in wedges for garnish
  •  Coarse salt to rim glasses, if desired
Servings:
Instructions
  1. Pour lime juice, simple syrup, tequila and orange liqueur in to a quart size canning jar. Screw lid on jar securely and shake well.
  2. Moisten the rim of each glass with a piece of lime, then roll the rim evenly in coarse salt, if desired. Fill glass half full of crushed ice and pour margarita over ice.
  3. Garnish with a fresh lime slice.
  4. Relax and enjoy with Unicoi Preserves, cheese, charcuterie, crusty bread and friends.
  5. Tip: To make a simple syrup, just mix equal parts sugar and water together in a sauce pan and heat it until the sugar is dissolved. For example, heat 1 cup of water and stir in 1 cup sugar until dissolved. Refrigerate until cold. We like to make a large batch and keep it on hand in the refrigerator in a mason jar.
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Jalapeno Poppers

Jalapeno Poppers

Jalapeno Poppers
One of our most popular appetizers! Make twice as many as you think you'll need, then double it. This recipe is a home run appetizer and they go fast!
Servings
30 poppers
Ingredients
  • 15 Jalapeno peppers, washed
  • 8 oz. Cream Cheese
  • 16 oz. Bacon, regular sliced
  • 4 oz. Unicoi Preserves Apple Cider Pepper Spread
Servings: poppers
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil, then place a baking rack on top of the foil lined pan. Wearing gloves, cut jalapenos in half lengthwise.
  2. Use a spoon to scoop out the seeds and membrane.
  3. Spread cream cheese in the cavity of each jalapeno, making sure to completely fill the pepper.
  4. Cut bacon slices in half. Wrap each jalapeno popper with half a slice of bacon, then use a toothpick to secure the bacon. Place jalapeno poppers on baking rack.
  5. Bake on middle rack of preheated oven for 20 minutes. Alternately, you can cook these on the grill. Set up the grill for indirect cooking and heat to 400 degrees.
  6. Spoon 3 Tablespoons Unicoi Preserves Apple Cider Pepper Spread into a microwave safe custard cup. Microwave for 10-15 seconds to liquefy.
  7. Remove poppers from the oven or grill, and using a silicone brush, glaze with Unicoi Preserves Apple Cider Pepper Spread. Bake another 10 minutes and serve.
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Peanut Butter Pretzel Rolls

Peanut Butter Pretzel Rolls

Peanut Butter Pretzel Rolls
Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Servings
14 rolls
Ingredients
Dough
  • 2 cups warm water (110-115 degrees)
  • 2 tablespoons honey
  • 1/4 oz. pack Red Star Platinum Yeast
  • 1/2 cup Powdered peanut butter
  • 1 tablespoon, plus 2 teaspoons, divided vegetable oil
  • 1 tablespoon butter, unsalted, melted
  • 2 teaspoons Kosher Salt
  • 5 - 5-1/4 cups King Arthur Unbleached All-Purpose Flour
Boiling Solution
  • 10 cups water
  • 1/2 cup baking soda
Topping
  • 1 large egg yolk, plus 2 teaspoons water
  • 1/4 cup dry roasted peanuts, coarsely chopped
  • 1 1/2 teaspoons King Arthur Pretzel Salt
Servings: rolls
Instructions
  1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
  2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl.
  3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled.
  4. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a 12” x 18” pan lined with nonstick baking mat.
  5. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 45 – 60 seconds, turning occasionally. Use slotted spoon to remove rolls to pan.
  6. Using a sharp knife, cut an “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts first, then pretzel salt.
  7. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and Unicoi Preserves.
Nutritional information per serving
  1. (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.
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