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Courtesy of, makers of Raincoast Crisps

Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavor, it makes an interesting addition to soups, tomato sauce, pizza and pasta and it’s great all on its own. Serve it on the original raincoast crisps or baguette slices, either straight up or partnered with fresh mozzarella burrata or fresh ricotta.


¾ cup green olives, stuffed with pimento
¼ cup Kalamata olives, pitted
¼ cup artichoke hearts
¼ cup sun-dried tomatoes, softened
1 Tbsp. capers, drained
2 cloves garlic
¼ cup olive oil
¼ tsp. sambal oelek*
1 tsp. balsamic vinegar
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh parsley
¼ tsp. dried oregano
¼ tsp. freshly ground pepper
sea salt

*or chili sauce


STEP 1: Finely chop or pulse in a food processor the green and kalamata olives, artichokes, sun-dried tomatoes, capers, garlic.

STEP 2: Place in a bowl and stir to combine. Add oil, sambal oelek, vinegar, rosemary, parsley, oregano and pepper; stir again.

STEP 3: Season to taste with salt and pepper.

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Mini Raspberry Eggnog & Gingerbread Cheesecakes

Courtesy of


  • 3/4 Cup ground gingersnap cookies (about 14 cookies)
  • 2 Tablespoons unsalted butter, melted
  • 2 Teaspoons vanilla extract
  • 1/4 Tsp. ground nutmeg
  • 1/4 Tsp. salt
  • 1 1/2 Packages (8 ounces each) cream cheese, at room temperature
  • 3 Tablespoons sugar
  • 1 Tsp. all-purpose flour
  • 1/3 Cup eggnog
  • 2 large eggs
  • 36 Raspberries (about 1 cup)



  1. Preheat oven to 325°F.


  1. Lightly spray inside of mini-cheesecake pan with non-stick oil. If using a muffin pan, line up cups with paper liners.


  1. Process cookies into fine crumbs using a food processor. Combine cookies and butter in a small bowl. Press 1 tablespoon cookie mixture into each cup in pan or liner and pat down firmly (for muffin tin press cookie mixture into paper liners).


  1. Mix cream cheese, sugar, and flour in an electric mixer on low speed until blended, scraping down sides of bowl. Add eggnog, vanilla extract, nutmeg and salt and mix until blended. Add eggs, 1 at a time, on low speed until blended.


  1. Divide batter among cups in pan. Bake 15 to 18 minutes (see note) or until edges are set and center slightly jiggles (cheesecakes will puff slightly above pan). Let cool completely. Refrigerate at least 4 hours or until chilled throughout.


  1. To serve, carefully remove cheesecakes from pan and top each with 3 raspberries. 


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Savory Cheese Bread Pudding

Courtesy of

  • 2 tablespoons Cabot Salted Butter
  • 1 cup chopped red or green bell pepper
  • 1/2 cup chopped onion
  • 1 cup fresh or frozen corn kernels, thawed
  • 1 1/2 cups half-and-half
  • 6 large eggs
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces Cabot Sharp or Extra Sharp Cheddar, grated (about 2 cups)



  1. Preheat oven to 350°F. Butter 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.)


  1. Melt butter in skillet over medium-high heat. Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes. Transfer mixture to casserole to cool slightly.


  1. In blender, combine corn and 1/4 cup of half-and-half. Process into thick puree, scraping down sides of container. Add remaining half-and-half, eggs, flour, baking powder, salt and pepper. Process until well combined.


  1. Stir cheese into pepper mixture in baking dish. Pour half-and-half mixture over top.


  1. Bake until pudding is set all the way to center (check with paring knife), 50 to 60 minutes. (If top of pudding is getting too brown, cover loosely with piece of foil). Serve immediately.


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