News

Cocktail Meatballs

Posted by Sheila Rhodes on

It was a snowy weekend, and I wanted to get something in the crockpot to cook while we shoveled out. 

 

 

 

I've also been thinking about easy ways to use SBK spreads in appetizers and other recipes and I remembered that classic cocktail meatball recipe - you know - grape jelly + chili sauce + frozen meatballs = delicious?

 

We don't make a grape jelly, so I decided to try this recipe with Spiced Blueberry Spread instead. Let's just say - it was a hit!

 

Cocktail Meatball Recipe:

1 bottle chili sauce 

12 ounces Spiced Blueberry Spread (I'm going to try this with Hot Pepper Spread, too. I bet that would be AMAZING!)

1 package frozen turkey meatballs 

 

Throw all ingredients in the crockpot. Our crockpot runs HOT, so I turned it on low and cooked for about 3 hours.

 

Serve at a party. Or, eat as a main dish. We had these with broccoli gratin and a slice of good bread. Perfect (easy!) winter meal!

Read more

Cocktail Meatballs

Posted by Sheila Rhodes on

It was a snowy weekend, and I wanted to get something in the crockpot to cook while we shoveled out. 

 

 

 

I've also been thinking about easy ways to use SBK spreads in appetizers and other recipes and I remembered that classic cocktail meatball recipe - you know - grape jelly + chili sauce + frozen meatballs = delicious?

 

We don't make a grape jelly, so I decided to try this recipe with Spiced Blueberry Spread instead. Let's just say - it was a hit!

 

Cocktail Meatball Recipe:

1 bottle chili sauce 

12 ounces Spiced Blueberry Spread (I'm going to try this with Hot Pepper Spread, too. I bet that would be AMAZING!)

1 package frozen turkey meatballs 

 

Throw all ingredients in the crockpot. Our crockpot runs HOT, so I turned it on low and cooked for about 3 hours.

 

Serve at a party. Or, eat as a main dish. We had these with broccoli gratin and a slice of good bread. Perfect (easy!) winter meal!

Read more


Delicious Jelly Muffins

Posted by Sheila Rhodes on

I'm always looking for recipes that use up jams and jellies in different, because I always seem to have a fridge full of partially opened jars! I stumbled across a recipe for "Jelly Donut" Muffins. 

 

We, like many others, got snowed in this weekend, so I pulled out this recipe and decided to bake them up. They were a great warm up snack in between shoveling along with a hot cup of coffee.

 

The recipe makes 10 regular muffins.

 

I made half with Spiced Blueberry Spread and half with Apple Pie Spread.

Here's the recipe (and a few tips)!

 

"Jelly Donut" Muffins

 

 

Ingredients

Muffins:

2 cups all-purpose flour (I used white whole wheat flour and the muffins were great!)

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

5 to 6 teaspoons SBK Fruit Spread (Recommend any flavor Strawberry, Spiced Blueberry, Apple Pie, Sour Cherry)

 

Topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Instructions

Preheat oven to 350 degrees. Grease 10 standard size muffin cavities.

 

Stir together flour, sugar, baking powder, and salt. Make a well in the center of the mixture.

 

In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, stir til just combined.

 

Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl. Place about 1/2 teaspoon of jam in the center of each fillled muffin cup. (NOTE: next time I make these, I'm going to create a little indent to try to get the jam more centered in the muffin. I'll also use closer to 3/4 or a full teaspoon.) Top with just enough of the reserved batter to cover the jam.

 

Bake for 18-20 minutes, or until the edges are browned and the muffins are set. Set aside to cool slightly while you make the topping.

 

Topping: Combine sugar and cinnamon in a shallow bowl. Brush the melted butter over the tops of each muffin. Dip each muffin, top side down, into the cinnamon-sugar to coat.

 

Read more

Delicious Jelly Muffins

Posted by Sheila Rhodes on

I'm always looking for recipes that use up jams and jellies in different, because I always seem to have a fridge full of partially opened jars! I stumbled across a recipe for "Jelly Donut" Muffins. 

 

We, like many others, got snowed in this weekend, so I pulled out this recipe and decided to bake them up. They were a great warm up snack in between shoveling along with a hot cup of coffee.

 

The recipe makes 10 regular muffins.

 

I made half with Spiced Blueberry Spread and half with Apple Pie Spread.

Here's the recipe (and a few tips)!

 

"Jelly Donut" Muffins

 

 

Ingredients

Muffins:

2 cups all-purpose flour (I used white whole wheat flour and the muffins were great!)

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

5 to 6 teaspoons SBK Fruit Spread (Recommend any flavor Strawberry, Spiced Blueberry, Apple Pie, Sour Cherry)

 

Topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Instructions

Preheat oven to 350 degrees. Grease 10 standard size muffin cavities.

 

Stir together flour, sugar, baking powder, and salt. Make a well in the center of the mixture.

 

In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, stir til just combined.

 

Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl. Place about 1/2 teaspoon of jam in the center of each fillled muffin cup. (NOTE: next time I make these, I'm going to create a little indent to try to get the jam more centered in the muffin. I'll also use closer to 3/4 or a full teaspoon.) Top with just enough of the reserved batter to cover the jam.

 

Bake for 18-20 minutes, or until the edges are browned and the muffins are set. Set aside to cool slightly while you make the topping.

 

Topping: Combine sugar and cinnamon in a shallow bowl. Brush the melted butter over the tops of each muffin. Dip each muffin, top side down, into the cinnamon-sugar to coat.

 

Read more


Great Easy Game Day Recipes

Posted by Sheila Rhodes on

So, I've been testing some great game day recipes and thought I post about two of them here. 

 

The first is super easy, and perfect for any party - appetizers, cocktail party, bbq, etc. 

 

 

 

 

 

 

Toasted Cheese Tarts
 

1 package frozen phyllo tart shells

1 wheel of brie, block of cheddar, or cheese of choice

1 8 oz jar of spread (Hot Pepper, Brown Sugar Cinnamon Pear, Apple Pie, Spiced Blueberry, Any Beer Spread)

 

Preheat oven according to package directions. Take shells out of package and place on a cookie sheet. Put approximately 1/2 teaspoon of cheese in each shell and top with about 1/2 teaspoon of spread. Bake according to package directions - about 10 minutes.

 

 Serve immediately.

 

 

 

The next recipe is the perfect football recipe. Baked chicken wings, glazed with your favorite SBK spread flavor. We tried: Hot Pepper, PB Stout Beer Spread, Red Ale Spread, and Roasted Garlic.

The two favorites were:

Hot Pepper Spread - Sweet & Spicy

PB Stout Beer Spread - Brought out the peanut butter flavor and gave it a Thai type of flavor. 

 

 

Baked & Glazed Chicken Wings

 

 

Package Chicken Wings

Melted Butter or Olive Oil

Salt and Pepper

8 oz jar of Spread of Choice (Hot Pepper, Beer Spread of Choice, Roasted Garlic)

 

Preheat oven to 400 degrees. Line a baking sheet with foil and place a wire rack in the pan. 

 

Place chicken wings on pan, brush both sides with butter or olive oil, salt, and pepper. 

 

Bake for about 30 minutes, turning over once.

 

Melt half the spread of choice in the microwave (about 10 seconds). Take wings out of oven, baste all sides generously with spread glaze. Bake for another 15 minutes. 

Melt remaining spread and glaze again just before serving.  

Read more

Great Easy Game Day Recipes

Posted by Sheila Rhodes on

So, I've been testing some great game day recipes and thought I post about two of them here. 

 

The first is super easy, and perfect for any party - appetizers, cocktail party, bbq, etc. 

 

 

 

 

 

 

Toasted Cheese Tarts
 

1 package frozen phyllo tart shells

1 wheel of brie, block of cheddar, or cheese of choice

1 8 oz jar of spread (Hot Pepper, Brown Sugar Cinnamon Pear, Apple Pie, Spiced Blueberry, Any Beer Spread)

 

Preheat oven according to package directions. Take shells out of package and place on a cookie sheet. Put approximately 1/2 teaspoon of cheese in each shell and top with about 1/2 teaspoon of spread. Bake according to package directions - about 10 minutes.

 

 Serve immediately.

 

 

 

The next recipe is the perfect football recipe. Baked chicken wings, glazed with your favorite SBK spread flavor. We tried: Hot Pepper, PB Stout Beer Spread, Red Ale Spread, and Roasted Garlic.

The two favorites were:

Hot Pepper Spread - Sweet & Spicy

PB Stout Beer Spread - Brought out the peanut butter flavor and gave it a Thai type of flavor. 

 

 

Baked & Glazed Chicken Wings

 

 

Package Chicken Wings

Melted Butter or Olive Oil

Salt and Pepper

8 oz jar of Spread of Choice (Hot Pepper, Beer Spread of Choice, Roasted Garlic)

 

Preheat oven to 400 degrees. Line a baking sheet with foil and place a wire rack in the pan. 

 

Place chicken wings on pan, brush both sides with butter or olive oil, salt, and pepper. 

 

Bake for about 30 minutes, turning over once.

 

Melt half the spread of choice in the microwave (about 10 seconds). Take wings out of oven, baste all sides generously with spread glaze. Bake for another 15 minutes. 

Melt remaining spread and glaze again just before serving.  

Read more


New Year - New Plans

Posted by Sheila Rhodes on

The new year always brings such promise. It's a chance to review the year that came before, celebrate the things done right, and, most importantly, set new goals!

 

2015 was a great year for Small Batch Kitchen, I had a lot to celebrate and be thankful for. I fine tuned recipes, met new growers, forged stronger relationships with farms and local businesses, expanded into our second farmer's market, and added four additional retail accounts. I also got to celebrate the fact that one of my spreads was named a Good Food Award Finalist! My favorite thing, however, was hearing all the positive feedback from my wonderful customers. Not just at the farmer's market, but at the tasting events, craft shows, facebook feedback, and email requests that came in during the holiday season. (Thank You!)

 

2016 promises to be an even better year. I've got some big plans and goals for my little kitchen!

 

Some of the things you can expect to see this year:

 

- A dedicated kitchen! That's right. We've outgrown the home kitchen and we're expanding! Don't worry, I'll still be the only cook and will still be cooking in small batches; but I need more counter, storage, and sink space than my home kitchen allows. I'll be spending some time early this year to convert an unused portion of my home into a dedicated Small Batch Kitchen - I'll keep you posted on the progress!

 

- Larger quantities of popular recipes. I've listened to you all season, and I know that I sold out too quickly of some of your favorite flavors (can anyone say "Sour Cherry"?). I'm big on analyzing data, and I'll be using that information to influence my produce selection and procurement over 2016. I'm always gathering data, too, so if there is something you want more of - let me know!

 

- A new website and an online store! I've listened - you need a way to shop when you can't make it to farmer's markets, a way to send your long distance friends and family a taste of PA, or a way to buy when the markets just aren't open. I'll be launching the e-store by the end of January and I'll be posting more about what you can find at our retailer's locations. 

 

- More communication. I always try to let you know the produce I'm working with, the recipes I'm creating, where I'll be, and how I'm using up those tasty spreads, but I'm going to be more consistent this year. This blog is a huge step in that direction. Here you'll be able to see progress on the new kitchen, progress on the vegetable and herb garden (which is expanding to grow more SBK produce!), as well as all the usual information. 

 

- Me. Yep! You'll see more of me. I'm going to be expanding into a few weekday farmer's markets this season and I'll be scheduling tasting events at current (and hopefully new!) retail locations. 

 

Thanks again for a great year! Hope to see you in 2016!

Read more

New Year - New Plans

Posted by Sheila Rhodes on

The new year always brings such promise. It's a chance to review the year that came before, celebrate the things done right, and, most importantly, set new goals!

 

2015 was a great year for Small Batch Kitchen, I had a lot to celebrate and be thankful for. I fine tuned recipes, met new growers, forged stronger relationships with farms and local businesses, expanded into our second farmer's market, and added four additional retail accounts. I also got to celebrate the fact that one of my spreads was named a Good Food Award Finalist! My favorite thing, however, was hearing all the positive feedback from my wonderful customers. Not just at the farmer's market, but at the tasting events, craft shows, facebook feedback, and email requests that came in during the holiday season. (Thank You!)

 

2016 promises to be an even better year. I've got some big plans and goals for my little kitchen!

 

Some of the things you can expect to see this year:

 

- A dedicated kitchen! That's right. We've outgrown the home kitchen and we're expanding! Don't worry, I'll still be the only cook and will still be cooking in small batches; but I need more counter, storage, and sink space than my home kitchen allows. I'll be spending some time early this year to convert an unused portion of my home into a dedicated Small Batch Kitchen - I'll keep you posted on the progress!

 

- Larger quantities of popular recipes. I've listened to you all season, and I know that I sold out too quickly of some of your favorite flavors (can anyone say "Sour Cherry"?). I'm big on analyzing data, and I'll be using that information to influence my produce selection and procurement over 2016. I'm always gathering data, too, so if there is something you want more of - let me know!

 

- A new website and an online store! I've listened - you need a way to shop when you can't make it to farmer's markets, a way to send your long distance friends and family a taste of PA, or a way to buy when the markets just aren't open. I'll be launching the e-store by the end of January and I'll be posting more about what you can find at our retailer's locations. 

 

- More communication. I always try to let you know the produce I'm working with, the recipes I'm creating, where I'll be, and how I'm using up those tasty spreads, but I'm going to be more consistent this year. This blog is a huge step in that direction. Here you'll be able to see progress on the new kitchen, progress on the vegetable and herb garden (which is expanding to grow more SBK produce!), as well as all the usual information. 

 

- Me. Yep! You'll see more of me. I'm going to be expanding into a few weekday farmer's markets this season and I'll be scheduling tasting events at current (and hopefully new!) retail locations. 

 

Thanks again for a great year! Hope to see you in 2016!

Read more