Karen’s Twisted Addiction

A positive and glowing attitude!

1 Toasted English muffin

2 T Shuptrine’s Twisted

1 Avocado

1 Hard Boiled Egg

Toast your muffin, spread your avocado, top it with Shuptrine’s Twisted Relish (chowchow). Split and add a hard-boiled egg on top!  Enjoy!! Yum Yum

* a special thank you and shout out to one of my my besties!!- Karen! Wow!!

Shuptrine’s Twisted Cheeseball

  • 2 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

 Shuptrine’s Twisted Pimento Cheese



  • 2 cups Pimento Cheese, (we buy ours at Costco)

  • 1 cup real bacon bits

  • 1 T honey

  • 1/2 cup of Shuptrine’s 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 and eat.

 Shuptrine’s Twisted Summer Salad


  • 2-3 tomatoes

  • 1 ripe avocado

  • 1 lime

  • 2 ear roasted and grilled corn on the cob

  • 2-3 sprigs cilantro and basil

  • 3-4T Shuptrine’s Twisted Juice (Marinade and Salad Dressing)

  • 1T local honey

  1. Roast/Grill corn on the cob on grill. 7-10 min, turn one time for full coverage. Let cool.

  2. Chop all herbs, tomatoes, and set aside in bowl.

  3. Chop avocado, squeeze lime over all. Add to bowl.

  4. After corn cools, slice corn off its cob, add to bowl

  5. Add Shuptrine’s Twisted Marinade and your local honey

  6. Stir ingredients gently without mashing the avocado

  7. Add salt and pepper to taste

  8. Serve immediately, or put in fridge to chill. Serve within the hour.


 Shuptrine’s Twisted Potato Salad


  • Red potatoes, 4-5 stalks of celery finely chopped

  • 1 tablespoon celery seed, two hard boiled eggs finally chopped,

  • 1 cup Shuptrines Twisted Relish( Hot or Mild) ,

  • 1 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

Shuptrine’s Twisted Hawaiian Bread Roll

Hawaiian Bread Rolls ( separate rolls or large one)

In bowl:

  • Melt 3/4 butter


  • 1 T Worsteshire Sauce

  • 1 t onion Powder

  • 2 T Dijon Mustard

  • 1 T poppy seeds


  • Cut roll in half.


  • 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

 Shuptrine’s Twisted Pierogies

From Twisted Recipe Contest Winner Barbara Golder


  • 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

          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.

          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.

          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.



Beverly’s Twisted Sausage Balls (and dip)

From Twisted Recipe Contest Runner-up Beverly Jacks


  • 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)

    You can simmer meat in 1 cup twisted marinade.

    Mix all ingredients together (I use my hands to make it easier)

    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).

    Put the Twisted liquid in saucepan and reduce by one-half. Add equal amount Dijon mustard and mix.

    Dip sausage balls into mix if desired.

    YUM YUM!

 Shuptrine’s Twisted Chicken

  •       Soak 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!

 Shuptrine’s Twisted Deviled Eggs

  •      8 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!



 Shuptrine’s Twisted Pork Tenderloin


  •  Into 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


Shuptrine’s Twisted Turkey Sandwich

·         Sliced Turkey

·         Your favorite bread

·         Mayo

·         Tomato

·         Your favorite cheese

·         Shuptrines Twisted ChowChow Relish

Prepare your own fave sandwich always using Shuptrines Twisted Relish (a southern chowchow base) ! YUM YUM

 Shuptrine’s Twisted Ribeye

  • Marinate your steaks for several hours or overnight in a jar of hot or mild Shuptrine’s Twisted Relish

  • Let meat sit out at room temperature for about 30 minutes, preheat grill to high, oil grates so ribeyes don’t stick

  • Cook for 4-5 minutes, flip and cook another 3-5 minutes depending on how you like your steak


Gail’s Twisted Salad

Start with any type of greens (these are a mixed Organic Spring Mix)

  • Feta Cheese (crumbled)

  • Craisins (dried cranberries)

  • 1 cup sugared pecans

  • Twisted Juice Dressing

Toss and eat! Yum Yum!

 Shuptrine’s Grilled Southwestern Veggies

 Shuptrine’s Twisted Spanish Rice and Kielbasa


One of our favorite dishes made with Shuptrine’s Twisted Relish is our Spanish rice with Kielbasa. Traditional Spanish Rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock and adding tomatoes. The browning is essential to the nutty, toasty flavor of the rice, and the kielbasa. We twist our flavors with Shuptrines Relish to add a kick of sweet and saucy. Cook Time: 35-40 min


  • 1-2 links Kielbasa

  • 1 T Rosemary leaves

  • 2-3 T Shuptrine’s Twisted Relish and some juice.

  • 2 T butter

  • 2 cups rice

  • 3 cups Chicken stock

  • 1 large can of stewed tomatoes with oregano.(chop / slice a bit after opening for some bite size pieces)

  • 1t tomato paste

  • I chopped onion

  • 1 T minced garlic

  • 1 t oregano Oregano

  • 1 T Shuptrine’s Twisted Relish

    Slice your Kielbasa on a slant, and brown in pan. While browning, add your Shuptrine’s Twisted Relish and 1T rosemary leaves.

    Set aside in pot on stove, or glass container in microwave, heat your chicken stock.

    In frying pan, melt your butter, add your onion. Cook 5-min, then add rice, garlic, . Stir, and let rice get coated with butter and a bit toasty. About 7 min. Slowly pour heated chicken stock over mixture. Add can of tomatoes with juice, tomato paste, and Shuptrines Relish. Stir, and let the mixture come to a boil for about 5 minutes. Turn heat on low, and cook for 20 min or until rice is fluffy.

    Top with Keilbasa mixture. YUM YUM!

 Shuptrine’s Twisted Tilipia

  • Marinate Talapia fillets in Shuptrine’s Twisted Relish for several (optional)

  • Add aluminum foil to grill surface and baste aluminum with a thin coat of olive oil

  • Add fillets onto grill on cook on medium heat until edges turn white (usually just 3-4 minutes)

  • Turn fillets and add more relish on top. Cook until just white

  • Plate, and drizzle with lemon juice and butter.


 Shuptrine’s Twisted Wings

 (made for 36 to 48 large wings)

DAY ONE-Marinate the wings:

  • Bring 4 gallons water and one 12oz. beer to a rolling boil

  • Add wings and cook for 3 minutes (if thawed), 6 minutes (if frozen)

  • Remove from heat, drain, and allow to cool to room temperature

  • Add wings to pot again, and dump 8oz. (half jar) of hot or mildShuptrine’s Twisted Relish on top

  • Refrigerate other half pint of relish for next day

  • MARINATE: Toss wings with hands to evenly distribute the relish on all surfaces

  • Cover and refrigerate overnight

DAY TWO-Make the sauce and grill the wings:

  • In a large bowl, add the remaining half pint of relish

  • Add 4 cups ketchup, 1/4 cup brown sugar, 2 tsp. minced garlic, 1 tsp. onion powder, 2T cider vinegar, 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. cornstarch

  • Combine ingredients thoroughly

  • Pour 75% of the sauce over chicken wings, leaving remainder for basting sauce

  • Toss wings with sauce and grill normally on medium to low heat, reapplying basting sauce when turning


 Shuptrine’s Twisted Coleslaw

Instead of adding the usual vinegar, sugar, spices, etc to my mayo just throw in the relish with the mayo then toss it on the cabbage mix


 Shuptrine’s Twisted Bean Salad

  • 2 cans Cannellinni beans, rinsed and drained (white kidney beans)

  • 1 can black eye peas, rinsed and drained

  • 1/2 pint cherry/grape tomatoes halved

  • 1/2 red onion minced

  • 1/2 t salt

  • 1/2 t ground pepper

  • 1/2 C Shuptrine’s Twisted Marinade

  • 2 T chopped parsley

  • 2 T chopped fresh basil*

    Combine and stir!

* Instead fresh thyme might be good also
** Put crumbled bacon on top for an extra boost if you are a meat lover! Yum Yum!

 Shuptrine’s Roasted Butternut Squash

  • 1 Large Butternut Squash, peeled, seeded and cut into 1″ squares

  • 1/2 C Twisted Marinade

  • 2 T Olive Oil

  • 1/2 C Craisins

  • 1/4 C Chopped Pecans

Pre-heat oven 400 degrees

Wisk the marinade and olive oil together and pour over squash, let sit 15 min. Spread squash out on lined baking sheet. (I use the non-stick aluminum foil) Bake for about 30 min until squash begins to caramelize. Add Craisins and pecans. Serve warm or cold! Yum Yum!