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Salsa "Pizza" Dip

This dip looks like a pizza and tastes like salsa paradise!

Ingredients

• 1 (8 oz.) package of cream cheese, softened
• 1/3 cup mayonnaise
• 1 dash of garlic salt
• 1 (12 oz.) jar of Intercourse Canning Company salsa (any variety)
• Grated cheese, chopped onions, black olives, chopped tomatoes (add to taste)

Directions

1. Warm re-fried beans in a medium sauce pan over medium heat, stirring until mixture becomes easily spreadable. Spread the beans in an 8 or 12 in. square glass casserole dish as the base of your dip.

2. Sprinkle the additional ingredients on top. Serve with tortilla chips.


Seven Layer Salsa Salad
A great appetizer for vegetable side dish!

Ingredients

• ¼ cup sliced olives
• ½ green onion, minced
• 1 small tomato, minced
• 1 (16 oz.) container of sour cream
• 1 (16 oz.) jar of Mild, Medium or Hot Salsa
• 2 cups shredded cheddar

Directions
1. Layer all ingredients in given order in a large glass casserole dish.

2. Serve immediately with tortilla chips or cover and refrigerate for later.
Amish 7/8/9/10 Layer Dip
Layers and layers of flavor!

Ingredients

• 1 (16 oz.) can re-fried beans
1 cup shredded cheddar cheese or 4-cheese Mexican blend mix
1 dip mix, prepared according to package directions (Savory Salsa Ranch Dip Mix,
Chipotle & Garlic Dip Mix, or Hotcha Jalapeno Dip Mix)
1 (32 oz) jar Intercourse Canning Company salsa of choice
1 cup prepared guacamole (store-bought or homemade)

2 cups shredded lettuce

1 (12 oz) can sliced black olives

• 1/2 cup sliced green onions


Directions

1. Warm re-fried beans in a medium sauce pan over medium heat, stirring until mixture becomes easily spreadable. Spread the beans in an 8 or 12 in. square glass casserole dish as the base of your dip.

2. Layer the cheese, prepared dip mix, salsa, guacamole, olives, onions. Top with shredded lettuce and serve with tortilla chips to dip!

(Optional) Squeeze some fresh lime on top, add fresh diced tomatoes or Jake & Amos Sliced Jalapeno Peppers for an extra layer of heat!

Makes 8-10 servings.


Cocktail Meatballs & Sauces
Mix and pour these sauces over homemade or store-bought meatballs for a spin on a classic party appetizer.

Spicy Apple Butter BBQ Meatballs

Ingredients
• 1 (18 oz.) jar of Apple Butter BBQ Sauce
• 1 (5 oz.) jar of Stone Red Hot Sauce

Sweet & Savory Cranberry Meatballs
Ingredients
• 1 jar of Cranberry Relish
• 1 jar of Hot & Sweet Pepper Relish

Soy & Sesame Meatballs
Ingredients
• 1 bottle of Soy & Sesame Seed Meat Marinade
• Sesame seeds for garnishing

Sweet & Hot Blackberry Meatballs
Ingredients
• 1 jar of No Sugar Added Blackberry Jam
• 1 jar of Hot Horseradish Mustard

Spinach Roll-Ups
A quick and easy dish, perfect finger food.

Ingredients
• 1 package of Splendid Spinach Dip Mix, prepared according to package directions
• 1 Cup Grated Cheddar Cheese

• 1 package of 8 inch tortilla shells

Directions

1. Prepare Splendid Spinach Dip according to package directions, then add the cheddar cheese, mixing thoroughly.

2. Once combined, spread the dip and cheese mixture on each tortilla shell evenly.

3. Roll each tortilla up and slice to preferred size, securing each section with a tooth pick.

(Optional) Dip your spinach roll up in one of our salsas to make this really interesting!

Makes 8-10 servings.


Festive Sausage Bites
Sweet, tangy & savory – a perfect Thanksgiving appetizer!

Ingredients
• 1 lb. smoked sausage or kielbasa, cut into slices
• 1 cup Cranberry Relish
• ½ cup Hot Horseradish Mustard

Directions
1. In a skillet, brown both sides of the sausage slices.

2. Combine the Cranberry Relish and Hot Horseradish Mustard in a sauce pan and heat until warm.

3. Use toothpicks to dip the sausage rounds into the warm sauce.

Festive Ham & Asparagus Rolls
Pickled asparagus makes this dish a tangy, delicious appetizer.

Ingredients
• 1 (16 oz.) jars of Pickled Asparagus, drained (save the liquid for a great salad dressing or marinade!)
• 1 lb. deli honey ham slices
• ½ cup Cranberry Relish
• ¼ cup Hot Horseradish Mustard
• 4 oz. sharp cheddar cheese

Directions
1. Cut asparagus spears in 1 ½ inch – 2 inch pieces.

2. Roll 2 pieces of asparagus in a slice of ham, leaving both ends of the asparagus exposed. Repeat until you run out of asparagus and/or ham.

3. Combine Cranberry Relish & Hot Horseradish Mustard together. Drizzle the sauce over the rolls and top with a small slice of cheddar.

4. Place rolled asparagus on a greased baking sheet and bake at 350º F for 15 minutes or until hot.
Tex Mex Tart
Sweet, spicy and a unique way to use pie crusts.

Ingredients
• 1 refrigerated pie crust, softened
• 6 oz. (1 ½ cups) shredded Colby-Monterey Jack cheese blend
• ½ cup roasted sweet peppers, drained and finely chopped
• ½ cup mayonnaise
• 1 (4.5 oz.) can chopped green chiles, drained
• 1 dash (or to taste) Stone Red Hot Sauce
• ¼ cup chopped fresh cilantro

Directions

1. Place the pie crust on an ungreased baking sheet and press down flat.

2. In a medium bowl, combine cheese, sweet peppers, hot sauce, mayonnaise and green chiles. Mix well.

3. Spread the mixture over the crust within 1 inch of edge.

4. Fold and flute the edges of the crust over the filling to form a border.

5. Bake at 375º F for 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand for 10 minutes. Cut into wedges and serve warm.

Makes 16 servings.

Italian Potato Salad
Simple and full of flavor!

Ingredients
• 5 red skin potatoes, boiled until soft and cut into bite-sized pieces
• ½ red onion, finely chopped
• 1 cup mayonnaise
• ½ cup Jake & Amos pimento stuffed olives, halved lengthwise (reserve ¼ cup of the olive juice)
• ¼ cup Jake & Amos Sweet & Hot Pepper Strips, chopped
• ½ tsp. dried or fresh dill
• Salt & pepper, to taste
• 1 tbsp. Stone Red Hot Sauce
• 1 tsp. garlic powder

Directions
1. While still warm, mix potatoes in a large bowl with the other ingredients. Taste and adjust seasoning if desired. Keep refrigerated.

Very Red Beet Salad
Pickled, sweet and soooooo good to eat!

Ingredients
• 1 (32 oz.) jar of Pickled Sweet Baby Beets, drained and sliced
• ½ small red onion, sliced thin
• ½ stalk celery, diced
• 1 cup finely shredded red cabbage
• 2 scallions, chopped fine
• ¼ cup Chef Tim's Sweet Balsamic Vinaigrette
• ¼ cup Seedless Red Raspberry Jam

Directions
1. Combine all ingredients in a large bowl. Keep Refrigerated.

Pizza Deviled Eggs
A tasty twist on classic deviled eggs.

Ingredients
• 1 quart jar of Pickled Eggs
• 1 package of Chicago Style Pizza Dip, prepared according to package instructions
• 1 tsp. Stone Red Hot Sauce, or to taste
• ½ cup fresh chopped parsley

Directions
1.
Drain the pickled eggs and cut lengthwise.

2. Scoop out the yolks and mash them in a bowl. Add ¾ cup – 1 cup prepared dip mix and combine well.

3. Spoon mixture into egg white halves or pipe on with a pastry bag. Refrigerate for a few hours for the flavors to blend.

4. Sprinkle with parsley to garnish. Use leftover dip mix with corn chips, broiled over garlic bread or mixed into mashed potatoes... Yum!
Makes about 10 servings.

Cranberry Apricot Baked Brie
Creamy, gooey brie cheese pairs perfectly with fruity spreads.

Ingredients
• 1 wheel of brie cheese
• 1 jar of Cranberry Relish
• 1 cup Apricot Jam

Directions
1.
Slice the top of the rhind off the brie and place the wheel on an oven-proof serving platter.

2. Spread a layer of the Cranberry Relish over top. Place the sliced rhind over top and spread with a layer of Apricot Jam.

3. Bake at 350º F for 8-10 minutes, until cheese is soft and warm. Serve with crackers.

Zippy Cornbread Squares

Cornbread with a bit of added texture and flavor!

Ingredients
• 2 (8.5 oz) packages dry corn muffin mix
1 (12 oz) jar of Corn Relish, drained
2 eggs, beaten

• 1/4 cup milk
1/2 cup sour cream

1 cup shredded cheddar/jack cheese mixture

Directions
1. Combine all ingredients, being careful not to overmix.

2. Pour into a buttered 13'' x 9'' casserole dish.

3. Bake at 350
° F for 20-25 minutes or until an inserted toothpick comes out clean. Once cooled, cut into squares and enjoy!




Wilbur Bud Chocolate & Black Bean Salsa Chili

This chili is our award-winning recipe!

Ingredients

• 3 cloves Pickled Sweet Garlic, minced
• 1 small onion, minced
• 2 tbsp. extra virgin olive oil
• ¾ lb. ground smoked ham (substitute ground beef or turkey if desired)
• 4-6 pieces of cooked, chopped bacon
• 4 cups of Steph's Black Bean Salsa
• 1 cup Aunt Jean's Italian Spaghetti Sauce
• 1 tbsp. paprika
• ¼ tsp. crushed bay leaves
• ½ tbsp. chili powder
• ½ tsp. onion powder
• 1 tbsp. flour
• 1 tbsp. Stone Red Hot Sauce
• ¼ tsp. liquid hickory smoke seasoning
• 3 tbsp. Sweet (or Hot) Pepper Jam
• ¼ cup Wilbur Buds (milk, dark or a mixture of the two)

Directions

1. In a large sauce pan, saute chopped garlic cloves and onion in olive oil until onions are translucent.

2. Add the meat, Steph's Black Bean Salsa, Aunt Jean's Italian Spaghetti Sauce, paprika, chili powder, onion powder, flour, Stone Red Hot Sauce, Sweet (or Hot) Pepper Jam and liquid hickory smoke seasoning, stirring well to combine.

3. Bring chili to a boil and let simmer for ¾ to 1 hour (or until thick). Add the Wilbur Buds to the mixture and stir until melted right before serving.

Black Bean Salsa Chili

Chili, made easy - perfect for any party.

Ingredients

• 1 lb. ground beef
1 (32 oz.) jar Steph's Black Bean Salsa
1 (16 oz.) can of diced tomatoes
1 tbsp. chili powder

Directions

1. Brown the ground beef in a large sauce pan over medium-high heat. After meat is cooked thoroughly, drain any excess fat.

2. Add remaining ingredients, stirring frequently. Bring chili to a simmer and reduce heat.

3. Serve with tortilla chips and top with cheese or sour cream.


Makes 8-10 servings.


Amish Style Chicken Parmesan
Amish goes Italian in this classic recipe.

Ingredients

• 2 lbs. chicken breast pieces, pounded flat
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• ¼ cup shredded parmesan cheese
• 2 eggs, beaten
• 3-4 tbsp. olive oil
• 1 (16 oz.) jar of Amish Spaghetti Sauce
• 12 oz. shredded mozzarella cheese
• Salt & pepper to taste
• Basil and/or Italian parsley for garnishing

Directions

1. Preheat oven to 350º F. Season chicken pieces with salt and pepper on both sides, then dredge in flour, shaking off any excess. Dip the floured chicken pieces in an egg wash and dredge them in the breadcrumbs until well-coated.

2. Saute breaded chicken pieces in olive oil for 3 minutes on each side over medium heat. Transfer the chicken to a 9” x 13” baking dish.

3. Top the chicken with parmesan and mozzarella cheese and bake for 5-10 minutes until the chicken is cooked through and the cheese is melted. In a medium sauce pan, heat the Amish Spaghetti Sauce.

4. Remove the chicken from the oven and top with Amish Spaghetti Sauce and preferred garnishes. Serve over spaghetti or Mrs. Miller's Homemade Noodles for a hearty Amish-Italian meal!

Makes 4-5 servings.

Tootie Fruity Chicken
A delightful dinner for those who love fruit!

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp. garlic salt or garlic powder
• 2 tbsp. olive oil
• 1 (32 oz.) jar of Spiced Peaches
• ½ cup feta cheese
• 1 tsp. fresh parsley
• 1 (12 oz.) jar of Cranberry Relish

Directions

1.
Season the chicken breasts with the garlic salt/garlic powder. Saute chicken in olive oil until just done – do not overcook! (about 15 to 20 minutes). Set aside.

2. Drain and slice the peaches and cook in the pan drippings from the chicken. Add the feta cheese and fresh parsley.

3. Slice the chicken and stir into the peach mixture. To serve, top with warmed cranberry relish.
Makes 4 servings.


Hawaiian Chicken

A spin on your average chicken dish. Try something new!

Ingredients

• 1 lb. chicken tenders or sliced chicken breast
2 tbsp. oil or butter
1 (14 oz.) package Zesty Pineapple Mango Salsa


Directions

1. Heat the oil or butter in a large saute pan on medium heat and fry the chicken, stirring occasionally until cooked thoroughly.

2. Turn the heat off and add salsa to the pan, stirring until all the chicken is coated.


(Optional) Add cooked, sliced ham to the dish to add another level of flavor! Serve with rice and vegetables or any of your favorite side dishes.


Makes 4 servings.


Apple Butter BBQ Chicken Salad
Who says salads have to be boring?

Ingredients

• 1 whole chicken (pre-cooked, skinned, deboned and shredded)
• 1 cup (or to taste) Apple Butter BBQ Sauce
• 3 scallions, chopped
• 1 rib of celery, chopped
• 1 (8 oz.) can of pineapple in heavy syrup (use only 2 tbsp. of the syrup)
• ¼ cup chopped pecans (optional)

Directions

1. Mix all ingredients together lightly, except the chopped pecans (if desired).

2. Drizzle remaining Apple Butter BBQ Sauce over the mixture and top with the chopped pecans. Keep refrigerated.
Western Ranch Franks 'n Beans

This ain’t your typical beanies and weenies! Corn chips add a delightful crunch to this dish

Ingredients

• 3-4 beef hot dogs or smoked sausage, cut into ½ inch chunks
• 1 (16 oz.) can of any style baked beans
• ¾ cup Mild, Medium or Hot Salsa
• ½ tbsp. lemon or lime juice
• ½ – 2/3 cup corn chips, slightly crushed
• ½ cup shredded cheddar or monterey jack cheese
• 2 tbsp. chopped fresh parsley or cilantro

Directions

1. Brown hot dogs in a small skillet.

2. In a large bowl, combine hot dogs, beans and lime/lemon juice. Pour into a greased 8” shallow baking dish. Top with corn chips and bake at 375º F for 15-20 minutes or until hot.

3. Sprinkle with cheese and continue baking until cheese has melted. Top with parsley or cilantro.

Zesty Breakfast Casserole
Something a little different for breakfast that you can make ahead to start your day off right!

Ingredients

• 12 eggs
• 4 oz. shredded cheddar or swiss cheese
• 1 lb. breakfast sausage
• 4 cups Zesty Pineapple Mango Salsa

Directions

1. Brown the sausage in a pan on the stovetop.

2. Whip the eggs, adding half of the salsa to the mixture. Pour the mixture into a greased baking dish.

3. Add crumbled, cooked sausage and shredded cheese evenly on top and bake at 350º F for 35-45 minutes, until firm.

4. Top liberally with the rest of the pineapple mango salsa. Serve and enjoy or cover store in the fridge.

Makes 6-8 servings.

Italian Pasta Salad

A great dish for picnics and BBQs!

Ingredients

• 1 lb. box of rotini pasta, cooked & drained (do not rinse)
• 2/3 cup Chef Tim's Sweet Balsamic Vinaigrette
• ½ (16 oz.) jar of Jake & Amos Marinated Mushrooms, quartered
• 1 stalk celery, finely diced or sliced
• 1 bunch green onions, finely chopped
• 5 pieces Pickled Sweet Garlic Cloves, minced
• 1 (16 oz.) jar of Pickled Sweet Cauliflower
• 2/3 cup Jake & Amos Pimento Stuffed Olives, sliced in half lengthwise
• 10 Jake & Amos Pepperoncini Peppers, sliced with stems discarded
• 1 (16 oz.) jar of Jake & Amos Sweet Hot Pepper Strips, diced

Directions
1. Combine all ingredients in a large bowl and mix well. Refrigerate a few hours or overnight.

2. (Optional) Add Italian meats such as diced pepperoni, salami and/or shredded Parmesan, diced provolone or mozzarella to add some heartiness to the meal!
Tomato Basil Garlic-Parsley Noodles

A quick and easy, delicious Italian dinner.

Ingredients

1 (14 oz.) package Mrs. Miller's Homemade Garlic-Parsley Noodles
1 (32 oz.) jar Aunt Jean's Italian Spaghetti Sauce
1/4 cup fresh parsley, chopped
1 tbsp. fresh basil, chopped
1/4 cup grated Parmesan cheese

Directions

1. Cook the noodles in a large pot of boiling water as the package instructions state.

2. Heat the spaghetti sauce in a sauce pan, mixing in the fresh parsley and basil and stirring frequently.

3. Drain cooked noodles and return to pot. Combine the tomato sauce with the noodles in the pot and toss to coat. Sprinkle Parmesan cheese on top and serve by itself, with meatballs or on the side with chicken Parmesan.

Makes 8-10 servings.



Pumpkin Spice Peanut Butter & Jam Muffins

So many flavors, packed into a muffin!

Ingredients
• 2 cups New Hope Mills Pumpkin Spice Pancake/Muffin Mix
• ¼ cup sugar
• 1 large egg
• 3 tbsp. vegetable oil or melted butter
• 2/3 cup milk
• ¼ cup Pumpkin Butter
• No Sugar Added Blackberry Jam
• Amish Peanut Butter Cream

Directions
1. Combine all ingredients except jam and Amish Peanut Butter Cream. Mix until well-combined. Divide the batter equally into 12 well-greased or paper-lined muffin cups or 24 mini muffin cups.

2. Top the middle of each muffin with ½ tsp. to 1 tsp. of No Sugar Added Blackberry Jam, depending on the size of the muffin (do not fill with too much jam!)

3. Bake at 375º F for regular size muffins or 350º F for mini muffins for 15-20 minutes. Let cool and frost with a dollop of Amish Peanut Butter Cream.

Makes 12 muffins or 24 mini muffins.

Honey Apple Bread Pudding
A sweet treat to end your day or for breakfast, even!

Ingredients

• 4 eggs, beaten
• 1 ½ cups half & half
• 1 cup water
• ½ cup sugar
• ½ cup honey
• 1 package World's Greatest Honey Apple Pecan Dip Mix
• 1 tsp. cinnamon
• ¼ tsp. pumpkin pie spice
• 4 tsp. melted butter
• 1 tsp. vanilla extract
• ½ cup golden raisins
• 2 golden delicious or other soft cooking apple, finely diced
• 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
• 1 pinch of salt

Directions
1. Mix all ingredients together in a large mixing bowl.

2. Let sit at room temperature for about 30 minutes so the dried fruit softens.

3. Pour the mixture into a greased 9” square or round glass casserole dish.

4. Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.

5. Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.

Makes 9-16 servings or 24-36 mini servings.

Blueberry Applesauce Muffins
Applesauce makes these muffins moist and delicious!

Ingredients

• 1 ¾ cup + 2 tbsp. all purpose flour
• ½ cup sugar
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 egg
• ¾ cup milk
• ¾ cup Blueberry Applesauce
• ¼ cup (4 tbsp.) butter or margarine, melted
• 1 cup blueberries, coarsely chopped
• ½ tsp. ground cinnamon

Directions
1. In a medium bowl, combine 1 ¾ cup flour, ¼ cup sugar, baking powder, baking soda and salt.

2. In a smaller bowl, combine the egg, milk, Blueberry Applesauce and butter. Mix well.

3. Add the wet ingredients to the dry ingredients, stirring until incorporated. Batter will be lumpy.

4. Spoon the batter into 12 greased 2 ½ inch muffin cups in a muffin pan. In another bowl, combine the remaining ¼ cup sugar and cinnamon. Sprinkle evenly over the muffins.

5. Bake at 400º F for 20-25 minutes, or until an inserted toothpick comes out clean. Remove from pan and cool on a wire rack.

Makes 12 muffins or 24 mini muffins.

Cinnamon Apple & Maple Muffins
Cinnamon and apples; a classic combination with a touch of maple sweetness!

Ingredients

• 2 cups New Hope Mills Apple Cinnamon Pancake/Muffin Mix
• ½ cup sugar
• ¾ cup milk
• 1 large egg
• 2 tbsp. vegetable oil or melted butter
• ½ fresh apple, grated
• ½ tsp. cinnamon
• ½ tsp. vanilla extract
• ¼ cup maple syrup

Directions
1. Whisk the egg and add the remaining ingredients, except the maple syrup and stir, just until well mixed. Adjust consistency of batter with more milk, if needed – the batter should be a little thinner than regular muffin mix.

2. Divide the batter equally into 12 well-greased or paper-lined muffin cups.

3. Bake at 375º F for 15-20 minutes or until an inserted toothpick comes out clean. While still warm, poke holes in the top of muffins and drizzle maple syrup over top.

Makes 12 muffins or 24 mini muffins.

Vanilla Butterscotch Pumpkin Trifle
A delicious layered dessert, perfect for the fall.

Ingredients

• 3 cups Pumpkin Butter
• 1 box of Tastykake Butterscotch Krimpets, roughly cubed
• 1 box vanilla instant pudding, prepared according to package instructions
• 1 tub whipped topping
• 10-12 snickerdoodle cookies, crushed (optional)
*The recipe amounts can be adjusted to fit your trifle bowl or dish. Glass dishes work best to see the wonderful layers of flavor!

Directions
1. Fold half of the Pumpkin Butter into the whipped topping and set aside.

2. Place a layer of the Krimpets in the bottom of the trifle dish. Cover with a layer of vanilla pudding and then with a layer of the Pumpkin Butter mixture and dollops of the reserved Pumpkin Butter over the last layer. Continue in that order until the trifle bowl is filled.

3. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

4. When ready to serve, uncover and sprinkle with crushed snickerdoodle cookies.

"PB-yo!" Peanut Butter Yogurt Dip
This easy, fun and versatile recipe can be used as a dip or even enjoyed by itself.

Ingredients

• 3 cups plain yogurt (Greek yogurt works well, especially if you want a thicker dip!)
• 1 jar of Amish Peanut Butter Cream

Directions
1. Combine ingredients in a small mixing bowl until well-blended. Drizzle additional Amish Peanut Butter Cream over top if desired.

2. Serve with pretzels, cookies or celery sticks to dip... Or get creative and try with something else! This dish can be made ahead of time and stored in the fridge overnight or a few days before using.

Caramel Pull-Aparts
Soft and sweet – the perfect dessert indulgence or comfort food snack.

Ingredients

• 2 tubes refrigerated biscuits
• 1 package Luscious Caramel Dip Mix
• 2 tbsp. butter
• ½ cup chopped pecans (optional)

Directions
1. Place the Luscious Caramel Dip Mix in a large ziplock bag. Reserve some for sprinkling.

2. Open the biscuits and cut into 4 pieces.

3. Drop the biscuits into the ziplock bag full of dip mix and shake until well-coated.

4. Place the coated pieces of biscuit loosely in a greased 9” pan and sprinkle the remaining dip mix on top.

5. Dot each biscuit with butter. Sprinkle chopped pecans over top, if desired. Bake at 400º F for 20 minutes. Can be made the night before and refrigerated until ready to bake!

Pennsylvania Dutch Cake & Custard Pie
It's a pie and a cake all-in-one!

Ingredients

• 1 9-inch deep dish pie crust

Filling:
• 1/3 cup sugar
• 2 tbsp. flour
• 1 tsp. apple pie spice
• 1 cup Homestyle Applesauce
• 2/3 cup sour cream
• 1/3 cup Blackstrap Molasses
• 1 egg, beaten

Cake:
• ½ cup sugar
• ¼ cup margarine or butter, softened
• ½ cup buttermilk (or 1 tsp. lemon juce added to ½ cup milk)
• 1 egg
• 1 tsp. vanilla extract
• 1 ¼ cup all purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• ¼ tsp. baking soda

Glaze:
½ cup powdered sugar
2 tbsp. strongly brewed Pennsylvania Dutch Cookie Flavored Coffee

Directions

1. Mix the peanut butter cream with the softened cream cheese in a large mixing bowl. Fold in half of the whipped topping until mixture is thoroughly combined.

2. Spoon the mixture into the graham cracker crust and spread evenly. Drizzle chocolate syrup over the pie and store in the freezer for 1 hour.

3. After an hour has passed, spread the remaining whipped topping on top and drizzle with more chocolate syrup. Garnish pie with peanut butter cups and store in the freezer for 1 more hour. Cut into slices and serve immediately. Store in the fridge.

Makes 8 servings.

No-Bake Peanut Butter Cream Pie
A delicious treat that's a big crowd pleaser. So easy to make!

Ingredients

1 9-inch prepared graham cracker pie crust
1 (12 oz.) jar Amish Peanut Butter Cream
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package frozen whipped topping, thawed
1 package mini peanut butter cups to garnish
Chocolate syrup for drizzling

Directions

1. Mix the Amish Peanut Butter Cream, cream cheese and whipped topping together in a large mixing bowl.

2. Scoop the mixture into the graham cracker crust with a spatula, spreading evenly in the crust.

3. Garnish with chocolate syrup & mini peanut butter cups. Let the pie set in the fridge for 2 hours, at least.


Makes 8 servings.

No-Bake Pumpkin Cheesecake
Pumpkin and cheesecake are a match made in heaven in this easy recipe!

Ingredients

• 1 package Harvest Pumpkin Dip Mix
• 1 (24.3 oz) tub of Philadelphia “Ready to Eat” cheesecake filling
• 1 “Ready to Eat” 9-inch graham cracker pie crust
• Whipped topping, to taste

Directions
1. Mix the Harvest Pumpkin Dip Mix into the prepared cheesecake filling.

2. Pour the mixture into the graham cracker pie crust and spread evenly.

3. Chill in the refrigerator for 2 hours or overnight.

4. When ready to serve, spread whipped topping over top.
5. For an extra treat, make our Luscious Caramel Dip and drizzle over the cheesecake, topped with whipped topping and sprinkle crushed gingersnap cookies over top.

Makes 8 servings.

Chocolate Covered Cherry Ice Box Cake
Cherries and chocolate and coffee make for a decadent dessert in this easy, no-bake recipe!

Ingredients

• ½ prepared 10-inch angel food cake
• 1 package Chocolate Covered Cherry Dip, prepared according to package instructions
• 8 oz. cream cheese, softened
• ½ cup sour cream
• 1 (8 oz.) container of Cool Whip
• ¼ tsp. almond extract
• 1 jar of Cherry Jam
• 1 cup Chocolate Cherry Flavored Coffee (chilled)
• 4 oz. chopped Wilbur Buds (dark, milk or mixed)

Directions
1. Mix all ingredients together in a large mixing bowl.

2. Let sit at room temperature for about 30 minutes so the dried fruit softens.

3. Pour the mixture into a greased 9” square or round glass casserole dish.

4. Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.

5. Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.

Makes 9-16 servings or 24-36 mini servings.

Blueberry Peach Ice Box Cake
An easy, no-bake recipe... a sweet way to “chill” on a hot summer day!

Ingredients

• ½ prepared 10-inch angel food cake
• 1 package Fantastic Fruit Dip, prepared according to package instructions
• ½ jar of Old Fashioned Peaches, drained and diced (reserve peach juice)
• 1 pt. fresh blueberries
• 1 small container of Cool Whip
• 10 lemon snap cookies, crushed

Directions

1. Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.

2. Spoon ¼ – 1/3 cup of the peach juice over top. Add half of the blueberries, peaches and Fantastic Fruit Dip and Cool Whip on top.

3. Repeat layers of; cake, peach juice, peaches, blueberries, Fantastic Fruit Dip and Cool Whip. Top with crushed lemon snap cookie crumbs. Refrigerate for a few hours or overnight before serving.

Makes 10 servings.

Pumpkin Butter Layered Crumble Bars
Easy to make, easier to eat!

Ingredients

• 1 package (18.25 oz.) plain spice cake mix
• 1 ½ sticks (12 tbsp.) butter, melted
• 2 cups granola
• ¼ cup honey
• 2 large eggs, beaten
• 3 cups Pumpkin Butter
Directions

1. Mix all ingredients except Pumpkin Butter in a medium mixing bowl until well combined.

2. Reserve approximately 1 ½ cups of the mixture for the topping. Transfer the remaining mixture to an ungreased 13” x 19” pan, pressing evenly until well-distributed.

3. Spread the Pumpkin Butter evenly over the top of the crust and dollop pieces of the remaining crust mixture, scattering over the filling.

4. Bake at 350º F until light brown and bubbly, about 40-45 minutes. When cooled, cut into bars.

Makes 24-30 servings.

Dessert Pizza

A fun, delicious recipe you and your kids will love making... and eating!

Ingredients

• 1 medium pre-baked pizza crust or 1 package flour tortillas
1 (16 oz.) package cream cheese
1 (any size) jar Old Fashioned Peaches
, Spiced Peaches, or any combination of our jams, jellies & fruit - be as creative as you want!

Directions

1. Toast pre-baked pizza crust or tortillas in an oven until warm and slightly crispy.

2. While still warm, spread the cream cheese on top of the crust until covered.

3. Top pizza with any of your favorite Intercourse Canning Company regular or no-sugar added jams, jellies, fruit or fruit butters.

Makes 8 servings.



    Ingredients

  • 1 package of Splendid Spinach Dip Mix,
    prepared according to package directions
  • 1 Cup Grated Cheddar Cheese
  • 1 package of 8 inch tortilla shells


Directions
1. Prepare Splendid Spinach Dip according to package directions, then add the cheddar cheese, mixing thoroughly.
2. Once combined, spread the dip and cheese mixture on each tortilla shell evenly.
3. Roll each tortilla up and slice to preferred size, securing each section with a tooth pick.
(Optional) Dip your spinach roll up in one of our salsas to make this really interesting!

Makes 8-10 servings.