Twisted Pimento Cheese!

Ingredients: 2 cups Pimento Cheese, ( we buy ours at Bilo or Costco)

1 cup real bacon bits

1 T honey

1/2 cup of Shuptrines Twisted relish

Crackers ( we love Rosemary crisps or natural crackers at Harvest Grocery)

Take your Bacon, honey and Twisted and heat up in pan. Stir till hot and bubbly.

In a nice serving bowl, put your pimento cheese spread, add the warm bacon mixture. Stir-

Eat.

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Yum yum!!

Twisted Potato Salad

Twisted Potato Salad2

Ingredients

Red potatoes, 4-5 stalks of celery finely chopped, 1 tablespoon celery seed, two hard boiled eggs finally chopped, One cup Shuptrines Twisted Relish( Hot or Mild) , One cup miracle whip or mayo, 1 tablespoon mustard, one packet of equal or 1 T natural cane sugars.

1/2 t salt

1 t pepper

Optional:   4-5 basil leaves/ chopped

Cut your red russet potatoes in half and boil them in hot salted water till tender.

Boil 2 eggs, chop.

In a separate bowl, add your mayo, mustard, spices, celery, eggs, Shuptrines Twisted Relish, basil.  Stir and mix.

Cut potatoes into cubes.  Fold in Mayo mixture .

Put Shuptrines Twisted Potato Salad in a pretty bowl, decorate with a cluster of Basil leaves.  Clean top edges off with wet paper towel , refrigerate for an hour or two.

Serve it up with grilled chicken or hamburgers!

YUM YUM!

 

Hawaiian Bread Roll

Hawaiian Bread Rolls

Hawaiian Bread Rolls ( separate rolls or large one)

In bowl:
Melt 3/4 butter
Add:
1 T Worsteshire Sauce
1 t onion Powder
2 T Dijon Mustard
1 T poppy seeds

Mix
Cut roll in half.

Add:
Several slices of Black Forest Ham or Sugar Maple Ham
Several slices of Swiss Cheese

Arrange ham and cheese on the roll or rolls.  Place top of roll on.  With fork, poke fork holes here and there on the top of the bread.

After poking holes, put your rolls in a shallow baking dish, THEN pour over bread.

Pour mixture over the roll. Pop in oven for 20-25 min till Swiss is bubbly.

Take out of oven, slice – add your Shuptrine’s Twisted Relish

Twisted Pierogies

twisted-peirogiesFrom Twisted Recipe Contest Winner Barbara Golder

Ingredients:

  • 2 Cups flour, plus extra for kneading and rolling dough
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup sour cream, plus extra to serve with the pierogi
  • ¼ cup butter, softened and cut into small pieces
  • Butter and onions for sautéing
  • 1 jar hot Twisted relish sautéed in 2 TBSP butter until liquid is reduced, cabbage is cooked and relish is caramelized
  • ½ cup mashed potatoes
  • 3 chicken tenderloins marinated overnight in Twisted marinade, sautéed and chopped finely, with

Preparation:

  1. Mix together the first 5 ingredients to make a stiff dough. Turn out on a floured board and roll thin (about the thickness of ravioli) an cut into 3-4 inch rounds.
  2. Stuff with either chicken or mashed potatoes and reduced relish. Seal edges tightly. Boil for about 8-10 minutes until soft, remove carefully from water.
  3. Next sauté one finely chopped onion in ¼ cup butter. Add pierogies and brown. Add any leftover chicken to the mix. Serve hot with sour cream and the remainder of the Twisted Relish reduction as condiments.

McGrizell’s Twisted Meats

twisted-meatFrom Twisted Recipe Contest Runners-up Jeff McBryar and Ben Grizell

Ingredients:

  • 3 to 4 lbs. pork
  • 1 jar Twisted relish
  • Your favorite pork rub
  1. Drain Twisted relish. Marinate pork overnight in Twisted relish juice.
  2. Season one side of pork with rub.
  3. Flip over, lay flat, spread Twisted relish evenly over pork. Roll pork into a log and tie.
  4. Cook on low heat in smoker. About 150-175 for a really long time until pork is cooked! This allows the fat to drain off the pork belly roll.
  5. Serve with German beer and win!

Twisted Sausage Balls (and dip)

twisted-sausage-ballsFrom Twisted Recipe Contest Runner-up Beverly Jacks

Ingredients:

  • 1 lb. sausage
  • 10 oz. Sharp Cheddar Cheese
  • ½ cup Parmesan Cheese
  • 3 cups Bisquick
  • 1 jar Shuptrine Twisted Relish
  • (Drain, save liquid and chop coarsely)
  1. You can simmer meat in 1 cup twisted marinade.
  2. Mix all ingredients together (I use my hands to make it easier)
  3. Roll into 1” balls and bake on baking sheet in preheated 375 degree oven for about 15 minutes. Remove from pan and serve with dip (see next instruction).
  4. Put the Twisted liquid in saucepan and reduce by one-half. Add equal amount Dijon mustard and mix.
  5. Dip sausage balls into mix if desired.

Twisted Cheeseball

  • cheeseball2 packs cream cheese
  • 1 package dried beef, chopped OR 1 cup of diced bacon (We use our southern fave, Benton’s Bacon)
  • 4-5 green onions, finely chopped
  • 1 cup Shuptrine’s Twisted OUT OF THE JAR
  • After all chopping is done; start rolling ingredients together with hands. When adding relish, squish squish, covering all areas. Ok to have some juice of the relish when you are squishing. Roll up into a cheese ball, cover w/ wax paper and stick in fridge for an hour before serving. OR premake it for your party, and serve anytime (the cheese ball will last a LONG time). Then serve it up with your favorite cracker- we love Baked Pita Chips or Brown Rice crackers. Yum Yum

Twisted Chicken

  • chickenSoak a whole chicken in one cup or more of Shuptrine’s Twisted Juice.
  • Let it soak overnight in a roasting pan, covered.
  • Next day, preheat oven to 400 degrees.
  • Add a few sprigs of fresh rosemary and pour 1-2 T. of soy sauce over chicken.
  • Cover with foil and put in oven for 30 minutes.
  • Lower temperature to 350 degrees and cook 30 minutes more (approximately 12-15 minutes per pound total cooking time).
  • Remove from roasting pan, let rest for 5-10 minutes. Enjoy!

Want gravy?

  • Deglaze your roasting pan by adding one cup of white wine (we prefer a good Chardonnay).
  • Add to a saucepan with a mixture of cornstarch and water to your desired thickness.
  • Garnish with fresh rosemary.
  • Serve your Twisted Chicken and hear the YUM YUM!

Twisted Deviled Eggs

  • eggs8 eggs, boils in water until hard
  • Over cold water, break eggs, peel shells off.
  • Cut eggs in half, scoop egg out of middle into a bowl.
  • Pick out the top 12 halves that are best. Put the leftover eggs in with the egg yolk centers you scooped.
  • Cut and chop up.
  • Add 1 cup of mayo or favorite salad mayo. (Miracle Whip!)
  • 1 t pepper and 1 t salt
  • Add 1T-2T of Shuptrine’s Twisted Relish (not too much juice-just relish). Add 1/4 cup bacon bits. Take 10-15 basil leaves, cut/chop.
  • Mix all.
  • Arrange eggs, scoop on egg mixture. Add more bacon bits on top if you want!
  • YUM YUM!

Twisted Pork Tenderloin

  • tenderloinInto a baking dish, smother a tenderloin with 8oz. of hot or mild Shuptrine’s Twisted Relish
  • Cover and refrigerate overnight
  • Sear the tenderloin on all four sides to create grill marks
  • Turn off center burner and change grill temperature to LOW
  • Cook for a few minutes on each side, and at each turn, baste with relish
  • Turn tenderloin and baste again
  • When cooked, plate onto a serving dish and sprinkle remaining relish pulp over tenderloin

YUM!