WARM UP YOUR HOLIDAY WITH GIFTS THAT EXCEED EXPECTATIONS!!
As we enter the darkest season of the year, we warm the hearth and home, feeding those we care about thick stews, warm breads, and comforting desserts. Light a Winter Red Stone House Christmas candle and celebrate the shortest day of the year. Rich goodies make any evening – whether spent singing carols or shoveling the driveway – special.
Dark Fudge Dessert Topping$7.95
Chunky Garden Salsa (Mild)$7.95
Pineapple Jalapeno Jelly$5.95
OUR GIFT SHOP
An amazing, behind-the-scenes view of a full time natural and organic foods production plant. Learn all about canning, labeling, and food production. Visits are available to senior, student, church, travel, educational, and local groups. Please contact us two weeks in advance.COME VISIT US
OUR NATURAL RECIPES
What you need: • 3-4 lb. Pork Butt Roast • Grandma Hoerner's Mayan Citrus Chipolte Sauce • Flour Tortillas • Raw Shredded Cabbage • Fresh Cilantro, chopped • Fresh Lime, wedged Preparation: Brown pork roast on all sides. Put in crock-pot for 8-10 hours on low. Remove and shred with forks. Toss with the GH Mayan Citrus Chipolte Sauce. Serve on warmed flour tortilla, top with shredded cabbage, fresh cilantro and squeeze juice from the lime wedge over all. You may also serve it with warm Mayan Chipolte Sauce on the side for dipping. Learn More
What you need: 15-ounce can black beans, loosely rinsed and drained 1 tsp cumin ¼ tsp garlic powder 5 Tbsp Grandma Hoerner’s Boysenberry Heritage Preserve 1 Tbsp Sriracha 8-ounce Cream Cheese (or Neufchatel Cheese) Cilantro for topping Chips or Crackers for serving Directions: Instructions 1. Preheat oven to 400 degrees. 2. In a small saucepan, heat the beans along with the Cumin. Once warmed through, set aside. 3. Heat the cream cheese in the microwave for approx. 30 seconds. Stir in Garlic powder. Set aside. 4. Heat the Boysenberry Preserves and the Siracha in the microwave for approx. 30 seconds. 5. Put the black beans in the cast iron skillet or oven proof pie pan. Make a well in the middle of the beans and add the cream cheese mixture. Pour the Boysenberry Sriracha sauce over the cream cheese and bake for 12-15 minutes until warmed through. 6. You can swirl everything around first to combine flavors, or let people scoop into it with chips and get a little of each ingredient. Learn More
What you Need: 1 can (20oz) DOLE® Pineapple Tidbits (Drain and reserve half of the juice) 1 Pkg Pre-made ground beef or turkey meatballs or use your own favorite recipe. 2 cups Instant Jasmine rice, cooked 3/4 cup Green Onion, thinly sliced, divided 1 Jar Grandma Hoerner’s Pineapple Jalapeno Jelly Directions: Place meatballs with Pineapple Tidbits in a crock-pot. Meanwhile, combine the pineapple juice with Grandma Hoerner’s Pineapple Jalapeno Jelly. Add this to the crock-pot and cook on high for 2 hours or low for 3 hours. Serve over hot cooked jasmine rice and garnish with green onions. Learn More
What you need 1 cup raw almonds 3/4 cup rolled oats 7 ounces Grandma Hoerner’s Pumpkin Butter 1 serving vanilla-plant-based protein powder (about 35 grams) 4 tablespoons raw pumpkin seeds 2 tablespoons mini dairy-free chocolate chips DIRECTIONS 1. Add the almonds, oats, pumpkin butter, and protein powder to the food processor. Turn on until a choppy dough forms, several minutes. 2. Add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky. 3. In a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips — this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl. 4. Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a clean cookie sheet. 5. Refrigerate for at least 20 minutes to set. Store uneaten balls in an airtight container in the fridge. **This recipe can easily be made gluten free as long as your oats and protein powder are also gluten free. Learn More