SAUSAGE & MUSHROOM STUFFINS Stuffing in the shape of a muffin with lots of extra crispy parts.   1 c. medium chopped celery 1 c. medium chopped onion 1 c. medium chopped mushrooms 1 lb. lean breakfast sausage, cooked and defatted 4 Tbsp or ½ stick of butter 2 c. chicken broth 1 bag/ 5 cups Olivia’s Traditional or Cornbread Stuffing Salt and Pepper to taste 2 eggs well beaten  
  1. Heat oven to 375 degrees.
  2. In a medium sized skillet, cook breakfast sausage. Break into small pieces as it is cooking. When cooked through remove to a plate and drain fat.
  3. While sausage is cooking chop celery, onion and mushroom.
  4. In a large sized skillet melt butter. Add celery, onion and mushrooms and sauté until tender. Add cooked sausage.  Add chicken broth and warm. Remove skillet from heat and add Olivia’s stuffing mix.  Let stand 10-15 minutes to allow broth to soften stuffing cubes.
  5. While stuffing is resting, grease 12 piece muffin tin.
  6. When stuffing mixture has softened, taste and adjust seasoning if needed. Add beaten eggs and stir gently. Spoon stuffing mixture into muffin tins, packing gently and mounding over the top.
  7. Bake in a 375 degree oven for 25 minutes.
  8. Remove muffins from tins and serve.

Leek & Goat Cheese Stuffing


A cross between savory bread pudding and classic stuffing, this dressing is rich with the flavors of leeks and shallots, toasted bread, herbs and celery, all offset by tangy chevre.


12 ounces bread (preferably rustic), thick crusts removed, torn into 1-inch pieces

2 medium leeks, sliced 1/2 inch thick

¼ cup unsalted butter

1 large rib celery, diced

1 medium shallot, thinly sliced

2 medium cloves garlic, thinly sliced

¼ teaspoon fine sea salt

¼ cup dry white or rosé wine

¼ cup parsley leaves, plus more for garnish

1 tablespoon fresh sage leaves

½ tablespoon fresh thyme leaves

Coarse ground pepper, as desired

1 ¾ cups vegetable broth or bouillon dissolved in boiling water, cooled to room temperature

1 large egg

4 ounces crumbled into large pieces Vermont Creamery Classic Goat Cheese


  1. Position rack in upper third of oven. Preheat oven to 350ºF. Lightly butter 9-inch round baking dish or equivalent.
  2. Place bread onto rimmed baking sheet; toast 20-40 minutes or until dry and lightly golden. (Baking time depends on type of bread used. Soft white bread toasts more quickly than heartier breads.)
  3. Place leeks into large bowl; cover with cool water. Separate leek slices to rinse off any sandy dirt; let stand 5 minutes, swirling a few times. Any sand should sink to bottom of bowl.
  4. Melt 3 tablespoons butter in wide skillet over medium heat. When butter is hot, lift leeks from bowl, shaking off excess water. Add to skillet. Add celery, shallot, garlic and salt. Cook, stirring frequently, 5-10 minutes or until tender. Add wine; continue cooking 2-4 minutes or until evaporated.
  5. Place toasted bread pieces in large bowl; add leek mixture, parsley, sage, thyme and pepper. Combine broth and egg; whisk to combine. Pour over bread mixture. Toss well to combine; let stand 5 minutes to absorb a bit of moisture, tossing a few times.
  6. Scoop half of bread mixture into prepared baking dish; top with half of crumbled goat cheese. Top with remaining bread mixture, then sprinkle with remaining goat cheese. Dot with remaining 1 tablespoon butter cut into small pieces.
  7. Bake 40-50 minutes or until top of stuffing is golden and crisp and center is hot. Sprinkle with additional parsley, if desired. Serve warm.


Cherry Berry Gingersnap Crumble Pie


A British crumble treat with a crisp ginger twist. No rolling pin required!


12 ounces all-purpose flour

7 ounces unsalted butter, cold and sliced

4 ounces gingersnap cookies

3 ounces sugar

3 Tbsp. whole milk

1 tsp baking powder

½ tsp sea salt

Blake Hill’s Tart Cherry, Strawberry Rhubarb, or Wild Blueberry Pie Fillings




  1. Preheat oven to 350 F, place baking tray in oven; crush cookies into a fine powder
  2. Sift flour, sugar, baking powder & salt into large bowl, mix in cookie pieces, then cut in cold butter and work with fingertips until create small crumbs. Put half crumb mix in covered bowl in fridge
  3. With remaining mix, stir in just enough milk to gently bind (but not get sticky), then form into a ball and cut into large slices
  4. Gently press dough slices into sides & base of 9-inch round pie dish & fill with Blake Hill’s Fruit Pie Filling
  5. Remove crumb mix from fridge & sprinkle over pie filling
  6. Place pie on the baking tray in oven; bake 45 minutes until pie filling bubbles and crust & crumbles are golden brown
  7. Remove from oven, cool, then serve with fresh whipped cream or English clotted cream and enjoy!


15-Minute Pad Thai

Pad Thai that’s ready in just 15 minutes! Rice noodles sautéed with bell pepper, bean sprouts, garlic, peanuts, scallions and eggs then tossed with Thai Peanut Sauce. A must save for weeknight dinners. If you love flavoful ethic food, then you are going to love this simple Pad Thai recipe.


2 oz. rice noodles

2 tbsp. sesame oil, divided

3 cloves garlic, minced

1 red bell pepper, thinly sliced

2 eggs, beaten

1 c. bean sprouts

3/4 c. Thai Peanut Sauce

1/2 c. peanuts, roughly chopped

4 scallions, thinly sliced

1/2 lime, cut into wedge


  1. Cook noodles according to package directions until just tender. Rinse under cold water and set aside.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the bell pepper and minced garlic and cook for 1-2 minutes until pepper is just softened, stirring the entire time, taking care not to burn the garlic.
  3. Push the bell pepper to the side of the pan, then add in the remaining oil & beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.
  4. Add in the noodles, bean sprouts, peanuts and sauce then toss to combine, cooking for another 2-3 minutes to warm the sauce and finish softening the noodles. Stir in the scallions, squeeze with fresh lime juice and serve.


Vegetarian Butternut Squash Soup



1 tablespoon olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

3 pounds butternut squash, peeled & cut into 1-inch cubes

1 Granny Smith apple , peeled and cut into 1-inch cubes

4 cups vegetable stock

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Vermont Creamery Crème Fraîche

1 tablespoon fresh parsley, chopped

  1. Heat olive oil in a large heavy bottom pot (we recommend a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.


  1. Add in the garlic and cook for 30 seconds.


  1. Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily.


  1. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).


  1. Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.