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Posted by in Recipes on May 26, 2017 .

6 large eggs

¼ Cup Half & Half-n-half

½ Cup Olive Cart Spicy Asparagus (Drained and chopped)

 

Olive Cart Lemon Pepper Oil for pan (Optional)

 

Directions:

 

Makes 24

Preheat Oven to 375

 

Generously oil mini cups with Olive Cart Basil Oil

Beat eggs and half and half until frothy.  Mix in remaining ingredients. Pour approximately 1/8c into each cup.  Bake 12-18 minutes. Can be made ahead and warmed in microwave for 45 seconds.

Posted by in Recipes on May 26, 2017 .

2 tbs. strawberry white balsamic

4 slices fresh lime

10 leaves fresh mint

2 tsp. strawberry zinfandel jam

2 ea. strawberries

3 oz. rum

16 oz. club soda

 

MOP:

1.       Begin by taking your glasses and adding into each: 5 mint leaves, 1 thin slices of lime, 1 tbs. strawberry white balsamic, and 1 tsp. strawberry jam.  Muddle mixture until mint leaves are bruised. 

2.       Next add to each glass 1½ tbs. rum and fill glasses with ice.  Fill each glass with club soda and stir to combine.

Garnish with another thin slice of lime and a fresh...

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

3 cups water

1 (4 pound) corned beef brisket with spice packet

½ cup Olive Cart Wasabi Olive Oil

½ head cabbage, coarsely chopped

1 cup Olive Cart Raspberry Wasabi Mustard

 

Place the carrots, potatoes, and onions into the bottom of the slow cooker.  Pour in the water. Place brisket on top of the vegetables.  Pour the Olive Cart Wasabi Olive oil over the brisket. Sprinkle...

Posted by in Recipes on May 20, 2017 .

8 oz cream cheese

1 cup Olive Cart Marshmallow Creme 

½ cup powder sugar

2 ½  Tbl Olive Cart Chocolate Marshmallow Balsamic

 

Directions:

Soften cream cheese, add marshmallow crème and stir until fluffy. Add pwd sugar, and balsamic, stir until well blended. Sprinkle with mini marshmallows & mini chocolate chips (optional). Serve with graham crackers, pretzels, cookies, angel food cake, and fruit.

Posted by in Recipes on May 20, 2017 .

4-8 pieces of chicken (any type)
2 tablespoons Seasoning of choice
1-2 cups flour 
2 eggs (beaten) 
1 1/2 cups Olive Cart Fiery Raspberry sauce 
2 cups Olive cart Avocado Garlic oil


Coat chicken with seasoning. Dip chicken in egg batter and coat with flour. fry chicken in Avocado Garlic oil, flipping until done. Chicken should be nice and crisp. Brush chicken with Fiery Raspberry until evenly coated. Broil in oven 5-7 minutes. Fiery Raspberry sauce can be used for dipping as well. 

Posted by in Recipes on May 20, 2017 .

6 sweet potatoes (4 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup Olive Cart Ginger Olive Oil
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract 
1/2 cup firmly packed light brown sugar 
2 tablespoons all-purpose flour
1/4 cup cold butter, cut into pieces 
32 coursely crushed gingersnap cookies
Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
Combine mashed sweet potatoes, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl. Beat at medium speed until smooth. Spoon into a greased 9x13 baking dish. 

Posted by in Recipes on May 20, 2017 .

2 jars Cranberry Orange Chutney
1 cup finely chopped kumquats (about 18)
6 TBL sugar
3 TBL Creole Cognac Mustard
Combine all ingredients in a saucepan over medium heat. Bring to a boil and cook, stirring often, 2 minutes or until sugar dissolves. Remove from heat. Cover and chill. Makes about 3 cups

Posted by in Recipes on May 20, 2017 .

8 oz cream cheese
3 Tbl Olive Cart Cheese and Bacon Sensation
2 tsp Worcestershire sauce
1 tsp hot sauce
1 cup half-n-half
1 tsp Olive Cart Roasted Onion Dip seasoning
1/2 tsp Olive Cart Sun-Dried Tomato & Olive Mustard

Directions:
Mix all ingredients in slow cooker and cook on low for 4 hours, stirring occasionally. Serve warm with chips or over broccoli or baked potato

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