Image by Amin Hasani


Cheesy football

1/2 pound thinly sliced deli ham

1/2 medium onion, cut into wedges

2 cups finely shredded cheddar cheese

2 packages (8 ounces each) cream cheese, cubed

1 cup slivered almonds

1 slice cheddar cheese

Assorted crackers


Place ham and onion in a food processor; pulse until combined. Add shredded cheddar cheese; pulse until blended. Add cream cheese; process until smooth.


Shape cheese mixture into a football; press almonds into cheese mixture. Cover and refrigerate at least 1 hour before serving.


Cut cheddar cheese into strips; arrange over top for laces. Serve with crackers.


Jalapeño poppers wIth marIonberry DIppIng Sauce

Jalapeño Poppers

8-10 jalapeños 

8 oz softened cream cheese 

.5 tsp garlic powder

.5 tsp salt

.25 tsp pepper

1.5 cup shredded cheddar cheese

1 cup crumbled bacon 

Preheat the oven to 400 degrees. Slice each of the jalapeños in half lengthwise and use a spoon to remove seeds. 

In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, and bacon.

Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

Marionberry Dipping Sauce

1 jar of Marionberry jam/jelly (we used Marionberry Blast from Rose City Pepperheads 

4 oz cream cheese - softened 

½ cup Wild Roots Marionberry Vodka 


Mix all ingredients together until well combined.  Chill and serve with your jalapeño poppers. 


3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2/3 cup honey
1/3 cup sweet chili sauce
1 cup Wild Roots Peach Vodka 

3 lbs chicken wings 

Preheat oven to 425 degrees. 


Place the prepared wings in a large bowl. Sprinkle with salt, paprika, pepper, and garlic powder.


Toss until the wings are well coated in the seasoning. Let the wings rest while you prepare the sauce.


To prepare the sauce, whisk together the honey, sweet chili sauce, and Wild Roots Peach Vodka. Stir until combined. 


Pour 1/2 of the sauce over the wings and use a large spoon to coat the wings in the sauce.


Put wings on a baking sheet and bake for 15 minutes, then flip the wings and bake for another 15 minutes. 


Pull wings out of the oven and coat with half of the remainder of the glaze. Turn the oven to broil, return wings to the oven, and broil for 2-3 minutes. 


Take your wings out and let cool for 5 minutes. Place wings in a large bowl and add remaining glaze. Toss until well coated. Enjoy! 

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