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Muirhead Recipes

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Please click on the table below to see a particular recipe.

Recipes Incorporating Muirhead Pecan Pumpkin Butter

	Appetizer, brie		Cookies, drop		Ham glaze		Pie, pumpkin
	Bread, sweet		Cookies, oatmeal		Ice cream swirl		Pie, pumpkin low fat
	Bread pudding		Cookies, pinwheel		Muffins		Pie, pumpkin deep dish
	Cake, coffee		Cream Puffs		Muffins, bran		Rice pudding
	Carrots, glazed		Crème brûlèe		Pancakes		Smoothie
	Cheesecake, mini		Crisp, apple		Pancakes, sweet potato		Soup
	Cheesecake, no-crust		Dessert squares		Pie, apple		Trifle
	Cheesecake, squares		Flan		Pie, pecan		Vegetables, sweet potatoes and apples
	Cookies, bars		French toast

Recipes Incorporating Muirhead Cinnamon Apple Butter

	Appetizer, baked brie		Cookies, reduced fat oatmeal		Crostada		Pork chops
	Cake, apple		Cookies, bars		Dessert squares		Turnovers
	Cheesecake		Crêpes		Pie, apple		Vegetable, acorn squash
	cobbler

Recipes Incorporating Muirhead Ginger Peachy Butter

	Apples, baked		Cookie, bars		Mousse		Pie, chiffon
	Cake, coffee		Crepes		Parfait		Pork chops
	Cake, swirl pound

Recipes Incorporating Muirhead Pear and Port Butter

	Appetizer		Pie, sour cream		Torte, linzer		Vegetable, acorn squash
	Cookies		Strudel		Trifle, helene

Recipes Incorporating Muirhead Banana Walnut Butter

	Bread, sweet		Dessert Cups		Pancakes		Pie, cream
	Crepes		Muffins, bran

Recipes Incorporating Muirhead Green Tomato Mincemeat

	Cake, coffee		Cookies, filled		Pie, apple and mincemeat		Pork chops
	Cheesecake		Cookies, Hamantaschen		Pie, mincemeat		Turnovers
	Cookies, bars		Cookies, oatmeal		Pie, pumpkin and mincemeat

Recipes Incorporating Muirhead Rutabaga Butter

	Bread, sweet		Soup		Vegetables sautéed mushrooms		Vegetables, sweet potatoes
	Rice pudding		Vegetables, mashed potatoes

Recipes Incorporating Muirhead Horseradish Mustard

Recipes Incorporating Muirhead Ed's Tomato Sauce

Recipes Incorporating Muirhead Barbeque Sauce

Recipes Incorporating Muirhead Apricot Jalapeño Jelly

Recipes Incorporating Muirhead Pomegranate Syrup

Recipes Incorporating Muirhead Pomegranate Vinaigrette

Recipes Incorporating Muirhead Apple Pomegranate Chutney

Recipes Incorporating Muirhead Tangy Cherry Chutney

Recipes Incorporating Muirhead Hazel's Sweet and Sour Dressing

APPETIZER using Muirhead Apple Pomegranate Chutney

             12 water crackers
             2 tbsp Muirhead Dijon Mustard
             2 oz. brie
             1/4 cup Muirhead Apple Pomegranate Chutney

Turn oven broiler to high. Arrange crackers on a foil-lined baking sheet. Spread a thin layer of mustard on each cracker. Place a small slice of brie on each cracker. Top with a teaspoon of Muirhead Apple Pomegranate Chutney. Broil until brie is melted, about 1 minute depending on oven setting. Serve immediately. Serves 4.

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Heather Simpson – 2006

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APPETIZER with Muirhead Horseradish Mustard and Bruschetta

             24 crackers (regular or low-fat)
             3 tbsp cream cheese (regular or low-fat)
             2 tbsp Muirhead Horseradish Mustard
             1/3 cup tomato bruschetta

Bring cream cheese to room temperature. Arrange crackers on serving tray. Spread cream cheese and Muirhead Horseradish Mustard on crackers. Garnish with tomato bruschetta. Serve immediately or refrigerate up to 2 hours. Serves 4.

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Muirhead – 2004

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Muirhead BARBEQUE BABY BACK RIBS

1 jar (17 oz.) Muirhead Barbeque Sauce
2 racks of baby back ribs

Preheat oven to 325° F. Cut ribs to serving size pieces (2 to 3 ribs each). Place ribs on a rack in a shallow roasting pan. Pour ½ inch of water into the roasting pan. Brush ribs lightly with Muirhead Barbeque Sauce. Cover pan tightly with aluminum foil. Bake for 2 ½ hours or until meat is tender.

Preheat the grill. Place ribs directly on hot grill and brush liberally with Muirhead Barbeque Sauce. Grill until a nice glaze forms, about 10 to 20 minutes. Do NOT burn. Serves 4 to 6.

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Muirhead – 2004

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Muirhead BARBEQUE MEATLOAF

             1 ½ pounds ground meat
             1/3 cup Muirhead Barbeque Sauce for loaf
             ¾ cup breadcrumbs
             2 tbsp. chopped parsley
             2 eggs
             1/3 cup Muirhead Barbeque Sauce for basting
             3 bacon strips

Mix first five ingredients well and shape into loaf form in a roasting pan. Baste loaf with 1/3 cup Muirhead Barbeque Sauce and top with bacon strips. Bake at 350° for one hour. Serves 6.

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Muirhead – 2006

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Muirhead Apricot-Jalapeno Glazed BARBEQUED CHICKEN

1 jar (8 oz.) Muirhead Apricot-Jalapeno Jelly
12 pieces of chicken

Preheat the grill. Place chicken pieces directly on hot grill and brush liberally with Muirhead Apricot Jalapeno Jelly. Flip and continue to grill until cooked. Flip again, brush additional Muirhead Apricot Jalapeno Jelly on chicken, and grill until a nice glaze forms. Do NOT burn. Serves 6 to 8.

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Muirhead – 2005

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Muirhead Banana Walnut Butter BRAN MUFFINS

             1¼ cups flour
             ¼ cup white sugar
             1 tbsp baking powder
             ¼ tsp salt
             2 cups bran cereal (not flakes)
             1¼ cups milk
             1 large egg
             ½ cup Muirhead Banana Walnut Butter

Preheat oven to 400°. Grease twelve 2½" muffin cup pan. Stir together flour, sugar, baking powder, and salt. In a large bowl combine bran cereal and milk. Let stand until cereal softens (about 5 minutes). Add egg and Muirhead Banana Walnut Butter. Beat well. Add flour mix and stir only until combined - do not over beat. Drop into muffin cups pan. Bake for 20 minutes or until lightly browned. Serves 12.

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Muirhead – 2007

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Muirhead Banana Walnut BREAD

             ½ cup butter
             1 cup white sugar
             ¾ cup Muirhead Banana Walnut Butter
             ¼ cup sour cream
             2 eggs
             2 cups white flour
             1 tsp baking soda
             ½ cup walnuts, chopped

Preheat oven to 350°. Grease and flour two (2) 9x5x3" loaf pans. Cream together butter and sugar. Beat in Muirhead Banana Walnut Butter, sour cream, and eggs. Combine flour and baking soda. Stir into cream mixture. Stir in walnuts. Pour into prepared pans. Bake for 50 to 60 minutes until cake tester comes out clean. Cool in pan for 10 minutes. Turn onto rack and let cool before serving. Serves 10.

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Muirhead – 2007

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CHICKEN BREAST with Muirhead Horseradish Mustard Sauce

	4 boneless chicken breasts 4 tbsp *Muirhead* Horseradish Mustard 3 tbsp butter		1 cup heavy cream ½ cup chicken stock
Coat 4 chicken breasts with 1 tbsp *Muirhead* Horseradish Mustard for each piece. Sauté both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de-glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4.
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Muirhead COLD PASTA SALAD

	½ Rotini Pasta (cooked) ½ lb. Julienne roast beef sweet red pepper, ¼" diced 2 tbsp. parsley, chopped		1 cup mayonnaise 4 stalks celery, sliced 1 tsp lemon juice 2 tbsp *Muirhead* Horseradish Mustard
Cook and cool pasta, according to package directions. Combine mayonnaise and mustard, then combine with remaining ingredients. Toss, adjust salt and pepper. Serves 4.
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Muirhead Barbeque COLESLAW

             Head of white cabbage about 8" diameter, shredded
             ½ jar (17 oz.) Muirhead Barbeque Sauce
             Salt and pepper to taste

Combine cabbage with Muirhead Barbeque Sauce. Add salt and pepper to taste. Toss several times. Refrigerate overnight or at least 2 hours. Serves 8.

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Muirhead – 2005

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Muirhead Banana Walnut CREAM PIE

             ½ box vanilla wafers, whole
             14 vanilla wafers, crushed
             1 cup Muirhead Banana Walnut Butter
             4 oz. frozen whipped topping, defrosted
             1 banana
             ½ cup walnuts, coarsely chopped

Line an 8" pie pan with whole vanilla wafers. Sprinkle in some crushed wafers to fill spaces on the bottom. Mix together Muirhead Banana Walnut Butter and whipped topping. Pour ½ of the mixture into pie pan. Top with sliced banana and remaining crushed wafers. Spread remaining banana walnut mixture over crumbs. Top with chopped walnuts. Chill several hours before serving. Serves 6.

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Muirhead – 2007

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Muirhead Banana Walnut CRÊPES

           Crêpes
               1 cup water
               1 cup milk (whole or skim)
               4 eggs
               ½ tsp salt
               2 cups white flour
               1 tbsp white granulated sugar
               4 tbsp butter, melted

           Filling
               1 cup cottage cheese (regular or light)
               1 cup Muirhead Banana Walnut Butter
               ¼ cup walnuts, chopped
               cinnamon sugar for garnish

Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours.

Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when edges are golden. Spread cottage cheese, Muirhead Banana Walnut Butter, and walnuts on crêpe. Roll carefully and place on serving dish. Sprinkle each crêpe with cinnamon sugar. Serves 11 large crêpe or 22 small crêpes.

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Muirhead – 2007

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Muirhead Banana Walnut Butter CUPS

             15 mini phyllo cups
             ¾ cup Muirhead Banana Walnut Butter
             ½ cup sour cream (regular or lower fat)
             2 oz. bittersweet chocolate, shaved

Preheat oven to 350°. Bake phyllo cups on an ungreased cookie sheet for 5 minutes or until golden and crisp. Cool. Place a spoonful of Muirhead Banana Walnut Butter in each cup. Garnish with a dollop of sour cream and chocolate shavings. Serve immediately or refrigerate until ready to serve. Serves 8.

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Muirhead – 2007

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Muirhead EASY PIZZA

             1 ball pizza dough (frozen or fresh)
             1 tbsp olive oil or spicy gardinere oil
             1 jar (16 oz.) Muirhead Ed's Tomato Sauce
             ½ cup roasted vegetables (optional)
             4 oz. mozzarella cheese (regular or skim), grated

Defrost pizza dough overnight if frozen. Preheat oven to 425° F. Stretch dough to fit the pizza pan. Brush top of dough with olive oil or spicy gardinere oil. Spread with Muirhead Ed's Tomato Sauce Top with roasted vegetables (optional). Sprinkle with grated mozzarella cheese. Bake for 20 minutes or until crust and cheese are golden. Serves 4.

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Muirhead – 2005

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Muirhead Banana Walnut PANCAKES

             ¾ cup white flour
             ¾ cup wheat flour
             ½ tsp salt
             1½ tsp baking powder
             2 eggs
             1 cup milk
             2 tbsp oil or melted butter
             1 tbsp white sugar
             ¾ cup Muirhead Banana Walnut Butter
             1/3 cup chocolate chips, optional

Sift together flours, salt, and baking powder. Lightly beat eggs. Mix in milk, oil, and sugar into beaten eggs. Mix liquid ingredients into the dry ingredients. Do NOT over beat. Fold in the Muirhead Banana Walnut Butter and chocolate chips (optional). Grease and heat griddle. Pour one pancake to test the temperature of the griddle and flip when ready. (Adjust batter with milk if too thick or flour if too thin.) Cook the remaining batter into pancakes. Keep pancakes warm until serving time. Makes 12 to 16 pancakes.

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Muirhead – 2007

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Muirhead PEARS HELENE

             4 pears, Bosc
             1 cup Muirhead Pomegranate Syrup
             1 cup water
             1 box vanilla pudding or vanilla ice cream
             ½ jar Muirhead Chocolate Raspberry Sauce

Peel 4 bosc pears. Leave the stem on. Cut ½" from the bottom so the pear will sit upright. Remove the seeds with a corer. Combine Muirhead Pomegranate Syrup and water in a 3-quart saucepan. Poach pears gently for 1 hour or until tender. Cool in syrup and refrigerate in syrup until ready to serve. Meanwhile prepare pudding mix according to box directions. Just before serving, warm Muirhead Chocolate Raspberry Sauce in the microwave. When ready to serve, place pudding or ice cream in individual serving bowl, place pear on cream, and garnish with Muirhead Chocolate Raspberry Sauce. Serve immediately. Serves 4.

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Muirhead – 2006

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Muirhead PICKLED BRUSSELS SPROUTS

             2 boxes (about 4 cups) of frozen Brussels Sprouts or 2 lbs fresh
             2 Tbsp basil
             1 bottle of Muirhead Hazel's Sweet and Sour Dressing

Boil brussels sprouts in water for 5 to 10 minutes until cooked (i.e. fork tender). Drain off water. Transfer brussels sprouts to a serving bowl. Add basil and Hazel’s Sweet and Sour Dressing to the cooked sprouts. Toss. Allow to soak at least one day. Serve chilled or at room temperature. Serves 4 to 6.

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Muirhead – 2006

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POACHED SALMON

             1 cup dry white wine
             1 cup water
             1 tsp black peppercorns
             1 scallion, chopped
             ½ tsp coarse salt
             2 salmon fillets
             ¼ cup of Muirhead Apple Pomegranate Chutney

Simmer first 5 ingredients in large skillet for several minutes over medium-low heat. Place fillets in skillet, cover, and gently simmer until fish is opaque in the center, about 8 minutes. Transfer to serving plate and top with Muirhead Apple Pomegranate Chutney. Serves 2.

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Muirhead – 2006

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ROAST BEEF APPETIZER ROLLS filled with Muirhead Horseradish Mustard

             1 lb. thinly sliced roast beef
             8 oz. cream cheese (regular or light)
             3 tbsp Muirhead Horseradish Mustard

Bring cream cheese to room temperature. Mix cream cheese and Muirhead Horseradish Mustard in a small bowl. Evenly spread a tablespoonful of the cream cheese mixture on the edge of a piece of roast beef. Roll up roast beef so the cream cheese mixture is in the center of the roll. Stack individual rolls on a party plate for serving. Serves 8.

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Muirhead – 2005

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SALISBURY STEAK

             1 ½ pounds ground sirloin
             1 egg
             ¼ cup finely minced onion
             2 tsp minced horseradish or jalapeno peppers
             ½ tsp salt and pepper
             olive oil for frying
             ½ cup of Muirhead Tangy Cherry Chutney

Mix together first 5 ingredients. Form into 4 patties. Heat oil in fry pan or prepare grill. Cook patties about 5 minutes each side until browned and well cooked. Top each patty with Muirhead Tangy Cherry Chutney or nestle on bed of Muirhead Tangy Cherry Chutney. Serves 4.

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Muirhead – 2006

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SAUTEED CORN with Vadalia Onions

             2 tbsp olive oil
             ½ Vadalia onion, chopped
             3 cups fresh or frozen corn
             2 Tbsp Muirhead Apricot Jalapeno Jelly

Heat olive oil in sauté pan over medium heat. Sauté Vadalia onion until golden brown. Reduce heat. Add corn. Cover with pot lid and cook until corn is done about 3 minutes. Stir in Muirhead Apricot Jalapeno Jelly. Serve immediately. Serves 4.

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Hepner – 2006

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SEAFOOD EN BROCHET

             1 green pepper, cut into 1 inch pieces
             16 cherry tomatoes
             8 small red skinned potatoes, cooked
             8 small onions, par-boiled
             8 shrimp, peeled
             8 sea scallops
             8 small pieces of monk fish
             1/2 jar Muirhead Barbeque Sauce
             8 wooden skewers

Preheat broiler or grill. Skewer alternate pieces of green pepper, tomatoes, scallops, peeled shrimp, red skinned potatoes, onions, and monk fish. Baste with Muirhead Barbeque Sauce. Broil or grill for 10 minutes, turning and basting twice with Muirhead Barbeque Sauce. Serve with additional Muirhead Barbeque Sauce on the side. Serve immediately. Serves 4.

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Muirhead – 2006

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Muirhead STUFFED ARTICHOKES with Pasta

             4 artichokes
             1 lemon
             1 jar (16 oz.) Muirhead Ed's Tomato Sauce
             1 ½ cups chicken stock
             1 cup breadcrumb
             ½ cup grated Parmesan cheese
             2 garlic cloves, minced
             4 tbsp olive oil
             Salt and pepper to taste
             1 lb pasta

Cut 1" from top of artichoke, with a scissors snip off sharp tips of leaves. Cut stem even with the bottom. Peel stem and slice 1/8" thick. Place artichoke in pan the size that will hold them snuggly upright. Cover with boiling water. Squeeze lemon into water and add cut stems. Bring to a boil and simmer for 15 minutes. Drain water - reserving stem slices. Press artichokes open and remove the "choke" in the center-use a grapefruit spoon or other sharp spoon. Combine breadcrumbs, Parmesan cheese, minced garlic, and olive oil. Add salt and pepper to taste. Hold 1 artichoke in your hand, over the bowl of crumbs, and scoop crumbs into leaves. Repeat with 3 other artichokes. Divide any remaining crumbs into centers of the artichokes. Pour 1 jar of Muirhead Ed's Tomato Sauce into same saucepan used to cook the artichoke. Add chicken stock and stem slices. Place artichokes upright into the saucepan. Simmer 30 to 45 minutes. Cook favorite pasta, drain and divide into 4 pasta bowls. Top with artichoke and pour sauce over the pasta dish. Serve with fresh grated cheese. Serves 4.

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Muirhead – 2005

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Muirhead TOMATO SALAD

             4 large ripe red tomatoes
             ¼ cup diced red onion
             1/2 jar (8 oz.) Muirhead Pomegranate Vinaigrette
             Salt and pepper to taste

Combine tomatoes and onion with Muirhead Pomegranate Vinaigrette. Add salt and pepper to taste. Toss several times. Serve immediately or within 2 hours. Serves 6.

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Muirhead – 2005

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Muirhead Pomegranate TRIFLE

             1 cup heavy cream, whipped
             ½ cup sour cream (light or regular)
             4 cups cubed pound cake
             2 cups fresh berries
             ½ cup Muirhead Pomegranate Syrup

Fold whipped heavy cream and sour cream together in a bowl. Set aside. Lightly toss together cake, berries and Muirhead Pomegranate Syrup. Place half of cake mixture in either a nice serving bowl or trifle bowl. Spoon half of the cream mixture over the cake layer. Repeat. Serve immediately or chill and serve within 4 hours. Muirhead Pomegranate Syrup may be swirled on top just before serving. Serves 4 to 6.

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Muirhead – 2005

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Muirhead ZUCCHINI LASAGNA

             1 jar (16 oz.) Muirhead Ed's Tomato Sauce
             2 medium zucchini, sliced lengthwise into ¼" thick slices
             15 oz. ricotta cheese (regular or skim)
             2 large eggs
             2 tbsp chopped fresh parsley (or 1 tbsp dry parsley)
             ¼ cup Parmesan cheese
             8 oz. mozzarella cheese (regular or skim), grated

Preheat oven to 375° F. Grease a 13x9x2-inch pan. Spread ¼ cup of Muirhead Ed's Tomato Sauce in bottom of the pan. Mix together ricotta, eggs, chopped parsley, and Parmesan cheese. Alternate layers of zucchini, cheese mix, and Muirhead Ed's Tomato Sauce ending with Muirhead Ed's Tomato Sauce. Top with mozzarella cheese. Bake for 45 minutes or until bubbly and cheese is golden. Serves 6.

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Muirhead – 2004

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