RISING SONS HOME FARM WINERY
Your Cart is Empty
There was an error with PayPalClick here to try again
Thank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart
RISING SONS WINERY BLOG
|Posted on December 18, 2012 at 8:55 PM||comments (2)|
This recipe is my three sons' favorite side dish. They give it a 5 star rating! It will be served at our Christmas dinner. This is sooo much better than corn pudding!
1 box Jiffy corn muffin mix
1 can whole kernel corn (drained)
1 can cream style corn
1 - 8 oz sour cream
1 stick of butter melted
1 TBSP sugar
1/2 tsp. garlic pepper
1 jalapeno pepper chopped (you can use less if you don't want that much heat) or you can use a small amt. of red pepper flakes. We prefer the jalapeno.
Mix all ingredients together. Pour into a 9 X 13 greased pan. Bake at 400 for 40-45 minutes. Cut into squares to serve.
|Posted on December 17, 2012 at 11:35 AM||comments (78)|
Here's a recipe from my mother-in-law, Mary Marinaro Sloan. She made this recipe MANY times for the Elkhorn City United Methodist Church events and her family. It's still one of our favorites here on the farm. *It pairs perfectly with our Blackberry Wine:)
2 C. flour
2 C. Sugar
1 C. Water
1/2 C. oil
1 stick of butter
4 TBSP Cocoa
1/2 C. Buttermilk
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter
4 TBSP milk
4 TBSP cocoa
1 TBSP Vanilla
1 box confectioner's sugar
Stir flour and sugar in mixing bowl. Mix water, oil, butter, and cocoa in a saucepan. Boil 3 minutes, stirring constantly. Pour over flour mixture. Mix buttermilk, eggs, baking soda, and salt together, then pour into mixture. Mix well and pour into floured 9 X 13 pan. Make in 350 degree oven for 40 minutes.
ICING: Mix butter, milk, cocoa, and vanilla in saucepan and bring to a boil. Add conf. sugar until it's a spreading consistency.
|Posted on December 16, 2012 at 12:11 PM||comments (5)|
This is one of our family's favorites, and it's so easy to make! Serve it with your favorite cracker. It pairs perfectly with any of our dry reds, especially the Chambourcin. Hope you enjoy it too!
* 1pkg of pecan pieces. I used the pkg that was 1 1/2 cups
Toast pecan pieces in the oven. I usually put them in a preheated oven set at 350 degrees for about 5-6 minutes. Be careful...you do not want to burn them. Let them cool while you mix the cheeses.
*Soften one 8 oz. cream cheese (bring to room temp)
*Shred 1 lb. sharp cheddar cheese
Mix these two together
*Add 2 TBSP Worcestershire Sauce
& 1/4 tsp. onion powder
Stir until well mixed
**I use my hands to form two balls from the mixture. However, you can make smaller balls and get 4. (They do make a nice hostess gift!) Roll the balls in the pecan pieces, and refrigerate until ready to use. I cover mine in plastic wrap to keep it fresh.
|Posted on December 2, 2012 at 2:30 PM||comments (1)|
I like to make mine in the CrockPot. Add all ingredients and simmer. Float an orange slice in each cup
|Posted on November 25, 2012 at 3:36 PM||comments (677)|
Looking for a GREAT holiday SANGRIA recipe? RISING SONS WINERY has an easy, delicious recipe for your holiday enjoyment!
It's so SIMPLE! Just needs 2 main ingredients: RISING SONS "BACO NOIR" wine & Cranberry Raspberry juice. Use equal amounts of each. Garnish & keep chilled with frozen raspberries and/or frozen red grapes! We call it the DRINK OF CHAMPIONS! It has so many great health benefits and is delicious, too! Drop by the winery and get your ingredients today!
|Posted on September 3, 2012 at 7:52 PM||comments (0)|
Want to make some yummy summertime sangria? Here's a couple if ideas: Mix our semi-sweet white VIGNOLES wine with white cranberry/strawberry juice or with white grape/peach juice. I mix it 1/2 & 1/2. It makes a wonderful luncheon drink. It pairs well with chicken salad & fresh fruit!