Recipes

Peanut Butter Meltaway Bars
Peanut Butter Meltaway Bars
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Inspired by a classic childhood treat, these delicious no bake peanut butter bars are topped with a crunchy dark chocolate coating, peanuts and sprinkles.
Peanut Butter Meltaway Bars
Peanut Butter Meltaway Bars
Print Recipe
Inspired by a classic childhood treat, these delicious no bake peanut butter bars are topped with a crunchy dark chocolate coating, peanuts and sprinkles.
Ingredients
Peanut butter bar ingredients
  • 1 cup graham cracker crumbs - Make by crushing/grinding 8 full sheets of graham crackers
  • 1/2 teaspoon cinnamon
  • 2 cups Powdered Sugar
  • 1/2 cup unsalted butter, melted *salted butter works too
  • 1/2 teaspoon Kosher Salt *Omit if using salted butter
  • 1 cup peanut butter
Chocolate topping ingredients
  • 1 cup dark chocolate chips
  • 2 tablespoons peanut butter
  • 1/4 cup dry roasted peanuts, coarsely chopped
  • Sprinkles
Servings:
Instructions
  1. Spray 8x8 square baking dish with non-stick spray. Mix together graham cracker crumbs, cinnamon, powdered sugar, butter, salt and peanut butter in mixing bowl until combined. Press into prepared pan.
  2. Microwave chocolate chips and 2 tablespoons of peanut butter in a small glass bowl for 30 seconds, stir. If not fully melted, cook another 15-20 seconds. Microwaves vary greatly, so cook cautiously and don't scorch your topping!
  3. Stir until smooth, then pour over the peanut butter bars.
  4. Top with chopped peanuts and sprinkles.
  5. Refrigerate until firm, about 2 hours.
  6. When ready to cut, sit the pan out 5-10 minutes at room temperature. This will make them easier to cut into squares.
  7. Serve immediately or store refrigerated in covered container.
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Pumpkin Pie Oatmeal
Pumpkin Pie Oatmeal
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A warm, delicious and hearty bowl of creamy, pumpkin spiced oats that will nourish you and start off your day with a smile. It's like pie, only healthier!
Servings
1
Cook Time
6 minutes
Servings
1
Cook Time
6 minutes
Pumpkin Pie Oatmeal
Pumpkin Pie Oatmeal
Print Recipe
A warm, delicious and hearty bowl of creamy, pumpkin spiced oats that will nourish you and start off your day with a smile. It's like pie, only healthier!
Servings
1
Cook Time
6 minutes
Servings
1
Cook Time
6 minutes
Ingredients
  • 1/2 cup water
  • 1/2 cup Milk
  • 1/2 cup old fashioned oats
  • 1/2 cup 100% pure pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon brown sugar
  • 1 tablespoon raisins
Servings:
Instructions
  1. Bring water and milk to a boil in a small sauce pan.
  2. Stir in oats, pumpkin, pumpkin spice, brown sugar and raisins. Reduce heat and simmer, for 5-8 minutes, stirring occasionally.
  3. When mixture is thickened to your liking, spoon into your favorite cereal bowl, top with a pat of butter, additional sugar and a splash of milk, if desired.
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Pantry Chili
Suzy's Pantry Chili
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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
Servings
6 with leftovers
Cook Time Passive Time
90 minutes 1 hour
Pantry Chili
Suzy's Pantry Chili
Print Recipe
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
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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no knead bread
Craisin' About You No Knead Bread
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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
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
20 minutes 24-72 hours
no knead bread
Craisin' About You No Knead Bread
Print Recipe
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
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.
    no knead bread
  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.
    no knead bread
  7. Remove to wire rack and cool slightly before cutting and slathering with butter and Unicoi Preserves.
    no knead bread
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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corn fritters
Unicoi Preserves Corn Fritters with Goat Cheese
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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.
corn fritters
Unicoi Preserves Corn Fritters with Goat Cheese
Print Recipe
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

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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
Servings Prep Time
25 people 30 minutes
Suzy's Significant Trifle Cake

Print Recipe

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
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 Bomb
Cherry Bombs
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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
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Cherry Bomb
Cherry Bombs
Print Recipe
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
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.
    Cherry Bombs
  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.
    Cherry Bombs
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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Cherry Key Lime Cheesecake Dip
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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
Servings
36
Cherry Key Lime Cheesecake Dip
Print Recipe
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
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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Goat Cheese Spread
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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.
Goat Cheese Spread
Print Recipe
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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sourdough bagel
sourdough bagel
Sourdough Bagels
Print Recipe
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
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
sourdough bagel
Sourdough Bagels
Print Recipe
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
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.
    sourdough bagel
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