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RECIPES
Photo courtesy of From the Land of Kansas
Chicken Enchilada Dip
Ingredients:
* 16 oz jar Holmes Made “Marty’s Chile Verde” salsa
* 13 oz can chicken (drained)
* 8 oz pkg cream cheese
Directions:
* Drain chicken, blend all ingredients.
* Warm until melted and serve.
Bacon Jalapeño Corn Salad
Ingredients:
* 3 c. frozen sweet corn, thawed
* 2 cans shoepeg corn, 11 oz. each, well-drained
* 12 slices bacon, cooked and chopped
* 1-2 Tbs. Holmes-Made Cowboy Candy, or to taste
DRESSING:
* 2/3 cup mayonnaise
* Zest of 1 lime
* Juice of 3 limes
* 3 cloves garlic, crushed
* 2 tsp. chili powder
* Salt & pepper
* 1 Tb. chopped cilantro (garnish)
Directions:
* In a large bowl, combine all salad ingredients, tossing gently to combine.
* Place the dressing ingredients into a jar or dressing cruet; shake to combine well.
* Pour the prepared dressing over the salad, tossing again.
* Garnish with cilantro and serve.
Recipe courtesy of Chef Alli: https://chefalli.com/
Dill Pickle Potato Salad
Ingredients:
* 6 cups red potatoes, skins-on, cut into 1-inch chunks, cooked until tender, cooled
* 6 hard-boiled eggs, peeled and sliced
* 1/2 cup chopped Holmes-Made Garlic Dill Pickles
DRESSING:
* 1 Tbs. Holmes-Made Smoky Mustard
* 1 Tbs. Holmes-Made Sand Plum Fruit Spread
* 1 1/2 cups mayonnaise
* 1 Tbs. dill pickle juice
* Salt & pepper, to taste
* Holmes-Made Garlic Dill Pickles, as garnish
* dried dill weed, as garnish
Directions:
* Place the potatoes, hard-boiled eggs, and chopped dill pickles into a large mixing bowl.
* In a smaller bowl, whisk together the mayonnaise, mustard, fruit spread, and pickle juice; season to taste with salt and pepper.
* Pour the dressing over the ingredients in the mixing bowl, gently tossing to combine.
* Garnish the salad with the pickles and dill weed; refrigerate or serve immediately.
Recipe courtesy of Chef Alli: https://chefalli.com/
Spicy-Smokey Deviled Eggs
Ingredients:
* 12 hardboiled eggs, cut lengthwise in half
* 5-8 Tbs. mayonnaise, or to taste
* 1-2 Tbs. Holmes-Made Smokey Mustard
* Holmes-Made Cowboy Candy, to taste
* Kosher salt and pepper, to taste
Directions:
* Place the yolks of the hard-boiled eggs into the bowl of the food processor. Add 5-6 Tbs. mayo, smokey mustard, and Cowboy Candy to eggs pulsing to combine.
* Add more mayo as needed to make the deviled egg filling a nice, creamy consistency, processing until smooth.
* Season to taste with salt and pepper, adding more mustard and cowboy candy, to taste, processing the filling until smooth.
* Place the prepared filling into a piping bag that is fitted with a large star tip; pipe the filling into the hard-boiled egg whites. If desired, garnish each one with a sprinkle of cowboy candy.
** If preferred, you can simply spoon the prepared filling into the hard-boiled egg whites. Or, place the filling into a large gallon bag, cutting off one corner; pipe the filling into the hard-boiled egg whites, as desired.
Recipe courtesy of Chef Alli: https://chefalli.com/
Spicy Black Bean Queso Dip
Ingredients:
* 1 lb lean hamburger
* 1 lb Velveeta Cheese
* 1 jar Holmes Made Spicy Blackbean w/ Corn Salsa
* 1 can corn (drained)
* 1 can black beans (rinsed & drained)
Directions:
* Brown, season, and drain hamburger.
* Cube cheese, add all ingredients together in a crock pot.
* Cook on high until melted, and then turn to low.
Quick Fix Chili
Ingredients:
* 1 lb ground beef
* 16 oz can medium chili beans
* 16 oz jar Holmes Made Roasted Green Chili Salsa
* 2 Tb ketchup
Directions:
* Brown, season, and drain ground beef.
* Combine all ingredients in a pot and simmer.
* Serve topped with shredded cheese & a spoonful of sour cream.
(Makes 4 hearty bowls)
Optional: add a spoonful of Holmes Made Cowboy Candy!
Spicy Tomato Jam
Ingredients:
* 6 lb fresh tomatoes
* 2 gallons water
* 2 cups cider vinegar
* 1 cup apple juice
* 3 cups brown sugar
* 3 tsp salt
* 1/2 tsp cayenne
* 1 tsp black pepper
* 1 tsp ground mustard
* 1 tsp allspice
* 1 tsp cumin
* 1 lemon (sliced thin with peel)
* 1 Tb minced garlic
* 2 cups fruit pectin
Directions:
* Place tomatoes in large pot & pour the boiling water over them; allow to sit for 5 minutes. Remove tomatoes from boiling water and place in ice-water bath. Slip off skins, and core stems.
* Coarsely chop tomatoes in food processor.
* Combine tomatoes, vinegar, apple juice, brown sugar, salt, and spices into a large non-reactive pot. Bring the mixture to a boil while stirring; reduce heat and simmer, stirring frequently until liquid is reduced by half (approx. 30-45 min.)
* Add the lemon slices and cook for 15 minutes.
* Scoop out lemon slices and add pectin.
* Remain on heat until the pectin is dissolved.
* Follow BALL canning directions for 15 minutes at a full boil.
(Makes approx. 5 pints)
USES: meatloaf topping, grilled cheese sandwich, BLTs, on bruschetta with a creamy cheese, roast beef, served with fried eggs & bacon, mixed with mayo for burgers, on pizza with caramelized onions & blue cheese, or with baked beans.
Bloody Mary
Ingredients:
* 3/4 cup tomato juice (or Spicy V8)
* 1/4 cup Holmes Made Hot Salsa
* A dash of Worcestershire sauce
* 1/2 tsp horseradish
* 1/2 tsp celery salt
* Salt/pepper to taste
* 1 oz vodka
* Ice cubes
Directions:
* Fill a cocktail shaker with all ingredients.
Cover and shake until all ingredients are combined.
* Pour into a salt-rimmed glass.
* Garnish with Holmes Made Dad's Spicy Pickles!
Tortilla Pinwheels
Ingredients:
* 8 oz cream cheese, softened
* 1 cup sour cream
* 1 cup shredded cheddar
* 1/2 cup Holmes Made Marty's Chile Verde Salsa
* 1 can (4.25 oz) chopped black olives
* 2 Tb chopped green onions
* 4-5 large flour tortillas
Directions:
* Mix cream cheese, sour cream, and cheddar together until well blended.
* Add in salsa, olives, and green onions.
* Spread over tortillas; roll up tightly.
* Wrap in plastic wrap and refrigerate for several hours.
* Unwrap and slice before serving.
* Serve with your favorite Holmes Made salsa for dipping!
Corn Casserole
Ingredients:
* 1 can sweet corn (drained)
* 1 can cream-style corn
* 1 cup sour cream
* 1 stick melted butter (1/2 cup)
* 1 egg
* 1 package (8 oz) corn muffin mix
* A large spoonful of Holmes Made Cowboy Candy (to taste)
* Shredded cheddar cheese
Directions:
* Preheat your oven to 350*.
* In a large bowl, mix together the 2 cans of corn, sour cream, butter, and egg. Add a spoonful of Holmes Made Cowboy Candy (more or less, to taste.)
* Pour into a greased casserole dish. Bake at 350*F for 45 minutes.
* Top with shredded cheddar, and bake for another 5 minutes.
A variation of the Paula Deen Southern Corn Casserole recipe!
Strawberry Cowboy Candy
Ingredients:
* 1/3 cup Holmes Made Strawberry Jalapeño Fruit Spread
* 1/3 cup Holmes Made Cowboy Candy Relish
* 8 oz cream cheese (softened)
* 1.5 tsp minced green onion
* 1.5 tsp chopped green chilies
* 1.5 tsp chopped parsley
* 1/2 tsp paprika
* Shredded mozzarella cheese
Directions:
* Combine all ingredients.
* Cover with shredded mozzarella cheese.
Recipe courtesy of Jeanne Houghton!
Saucy Skillet Beans
Ingredients:
* 6 slices bacon, cooked and chopped
* 1/2 lb. lean ground beef
* 1 small onion, diced
* 1 green bell pepper, seeds, and membranes removed, diced
* 1/4 tsp. each ground cloves and red pepper flakes
* 2/3 cup BBQ sauce
* 2 Tb. cider vinegar
* 1-2 Tbs. Holmes-Made Smoky Mustard
* 1 cup chicken broth
* 1-2 Tbs. Holmes-Made Sand Plum Fruit Spread
* 1 Tb. molasses
* 2 cans pinto beans, 15 oz. each, drained and rinsed
* Kosher salt and freshly ground black pepper, to taste
Directions:
* In a large cast-iron skillet over medium-high heat, cook the ground beef with the onion, bell peppers, and spices until the vegetables are softened and the ground beef is cooked throughout.
* Stir in the cooked bacon.
* Add the BBQ sauce, vinegar, mustard, fruit spread, broth, molasses, and beans; bring to a simmer and cook for an additional 10-15 minutes, stirring occasionally.
* Season the beans to taste with salt and pepper; serve warm from the skillet.
** If you prefer your beans more on the spicy side, stir in some Holmes-Made Cowboy Candy, to taste
Recipe courtesy of Chef Alli: https://chefalli.com/
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