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Apple Spice Bread

We were going to dinner at my parents’ and I wanted to bring something for dessert.  Unfortunately, we were running late as usual, so I needed to do something quick!  I opted for a Duncan Hines Spice Cake mix combined with our Spiced Apple Sauvignon Blanc.  It came out moist and delicious, and smelled fantastic!  When I am not pressed for time, I like to make everything from scratch, so that’s the recipe I am posting here.  Hope you enjoy!

Apple Spice Bread


3/4 c. sugar

Apple Spice Bread

Apple Spice Bread

1/2 c. Spiced Apple Sauvignon Blanc wine jelly

1 c. + 2 Tbs. all purpose flour

1/2 c. plain yogurt (or sour cream)

2 eggs

1/2 tsp vanilla

1 1/4 tsp cinnamon

1 tsp allspice

1/2 tsp nutmeg

1/2 tsp ground cloves

1/4 tsp salt

1/2 tsp baking soda


1. Preheat oven to 350 degrees.  Grease and flour one loaf pan.

2. In a large bowl, cream together sugar, jelly, yogurt, eggs and vanilla.

3. In another large bowl, mix remaining dry ingredients.

4. Fold dry ingredients into creamed mixture.  Take care not to mix too much or your bread will end up tough.

5.  Pour into loaf pan and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.  Try not to open the oven until you are pretty sure it is finished, otherwise the middle of your loaf will fall!

6. Cool in pan on a wire rack for about 15 minutes, then remove from pan.

7. Enjoy!  Try not to eat it all at once!

TIP:  You can wrap individual slices in plastic wrap and freeze them for later.  Just pop them in the microwave for 30 seconds or so and enjoy a slice in the morning with your coffee!


Bacon Wrapped Crab Stuffed Shrimp with Red Pepper Chardonnay Cream Sauce


~Crab Stuffed Shrimp~

1 lb shrimp, peeled and deveined

10-13 pieces bacon

2 cans lump crab meat, drained and flaked

1/4 c. bread crumbs

1 egg

1/4 c. chopped sweet onions (I mince mine)

1-2 Tbs minced green pepper

1/2 tsp minced shallots

1/2 tsp minced garlic

1/4 tsp Old Bay seasoning

1 Tbs lemon juice

1-2 Tbs chopped fresh parsley

Cayenne, salt and pepper to taste

~Red Pepper Chardonnay Cream Sauce~

1 lb pasta (your choice of noodle)

16 oz. heavy whipping cream

1 Tbs butter

1/4 c. chopped sweet onion

2-3 Tbs Red Pepper Chardonnay jelly

1-2 Tbs lemon juice

2 Tbs flour

Cayenne, salt and pepper to taste

Bacon wrapped shrimp before cooking

All wrapped up and ready to go!

Mix together all ingredients except for the shrimp and bacon. Stir well and set aside. Butterfly shrimp, rinse and pat dry. Scoop crab mixture onto the top of the butterflied shrimp. I personally use a one ounce scoop and just spread it out a little bit. Cut each piece of bacon in half and wrap each shrimp with a half of a piece of bacon. You may need to secure them with toothpicks. Broil on high for 5 minutes. I like to use my aluminum pans because they can go in the oven as well as on the stove, which works great when I need to use pan drippings for sauces! I also like to put a little bit of white wine in the pan with the shrimp, maybe 1/2 cup or so.  You could also use melted butter if you like.  This wine/butter will keep the shrimp from drying out and give you some juices to build the sauce from.  Go ahead and put your pasta on to boil at this time as well. I chose linguine for this pasta, although a fettucine or spaghetti noodle would work just as well.

After 5 minutes is up, remove pan and shrimp from oven. Transfer all juices in the pan to a skillet on the stove. Add in the remaining 1/4 c. of onion and cook until almost all of the liquid is evaporated. On medium heat, add heavy cream, butter, and red pepper chardonnay. Whisk until the jelly is completely dissolved. Add 2 Tbs of flour to 1/4 to 1/2 c. of water and whisk until smooth. Slowly add the flour/water mixture into the cream sauce, stirring briskly to keep it from burning. You won’t need the whole mixture, just add enough to get the consistancy you like in a pasta sauce. Once finished, add salt, pepper and cayenne if desired. I also like to add in freshly chopped tomatoes when I am done with the sauce, I don’t like my tomatoes to get cooked but I do like them slightly warm.

Bacon Wrapped Crab Stuffed Shrimp with Red Pepper Chardonnay Cream Sauce


(Please note, this pasta sauce is a slightly sweet cream sauce. If you do not care for sweet sauces, omit red pepper chardonnay and substitute 1/8-1/4 tsp red pepper flakes instead.)

This recipe yields about 20-25 shrimp and one pound of pasta with sauce, which should serve 4-6 people.

Please try this recipe out for yourself! Feel free to comment and let me know what you think. Be sure to tell me what you liked, disliked, changed, etc. I love to hear other people’s ideas!



Cream Cheese Shortbread Thumbprint Cookies


1/2 c. butter (1 stick)

2/3 c. sugar

1/2 c. cream cheese

2 c. flour

Wine jelly flavor of your choice

Preheat oven to 350.  Cream together butter, sugar and cream cheese.  Mix in flour, stir until completely blended together.  Roll into 1-1.5 inch balls and

Thumbprint cookies

Ready for the oven!

place on greased cookie sheet.  Press your thumb down in the middle of each ball to flatten it and leave a little pocket for the jelly.  Fill each cookie with the wine jelly of your choice and place in oven for 14-18 minutes.

Note-If you don’t put enough jelly, it will all be gone before the cookies are done.  I would suggest around 1/4-1/2 tsp for each cookie.  I also use a 1 oz. scoop for mine so that I don’t have to try and make each ball the same size, makes things MUCH easier!

I used 5 different jellies with this last batch: Red Pepper Chardonnay, Pomegranate Moscato, Dark Chocolate Cabernet, Merlot and White Zinfandel.  They were all tasty, although the Dark Chocolate Cabernet was definitely my favorite.  Since it has such a rich wine taste, it tasted like a little chocolate wine cookie.  Absolutely delicious!  The Red Pepper Chardonnay

Wine Jelly Thumbprint Cookies

The finished product! Yummy!

was much better than I expected, it has a nice sweet taste and then a tiny bit of spice at the end.  Reminds me of pastries that have black pepper in them.

Try it out for yourself, if you don’t have any of our delicious wine jelly then you need to visit us at the farmers’ market and pick some up!  But until then, feel free to try this out and substitute whatever jellies you may have at home.

Makes 35-40 cookies, great for parties!


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