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Sheila Wells
November 21, 2017 | Sheila Wells

Pecan Pie Bread Pudding & Mistelle

Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hour 10 mins

Serves: 16

Combining two classics into one dessert, gooey pecan pie makes this bread pudding unforgettable. A self-made caramel ties the two favorite desserts together. Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead, it’s poured over a delicious bread pudding and baked to perfection!


1 (16 oz) loaf day old French bread

2 and ½ cups milk

1 cup half & half

4 eggs, lightly beaten

1 cup granulated sugar

1 Tbsp vanilla

⅓ tsp salt

½ cup butter, softened

1 and ½ cups packed brown sugar

1 cup pecan, chopped


Preheat oven to 350 degrees F.

Cube the bread and place it in a large bowl.

In another bowl, beat the eggs, milk, half & half, sugar, salt, and vanilla.  Once it’s thoroughly mixed, pour it over the bread cubes and allow it to sit 5 to 10 minutes – give it time to soak up the delicious liquid mixture.

In another small bowl, combine the softened butter, brown sugar, and pecans with a fork. The mixture will resemble wet sand.

Pour half of the bread mixture into a 8X8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over, and top with remaining pecan mixture. Press down into pan slightly. You want the pan to be quite full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with an edge to catch mixture that might boil over. (This might get messy…but it’s worth it.) Bake for 45 to 50 minutes. Don’t be deterred if the center is still wiggly at the end of the cook time, it will set as it cools.

Time Posted: Nov 21, 2017 at 3:14 PM
Sheila Wells
November 21, 2017 | Sheila Wells

Stuffed Peaches with Spiced Pecans & Mistelle

Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins

Serves: 10

Sweet meets savory in this unexpected pairing.  Trust us and take this departure from your normal stuffed sweet potato and give this a try.  It’s a crowd pleaser around our table so we’re certain your loved ones will enjoy it as well.


1 can of peach halves(rinsed and drained)

4 sweet potatoes

½ stick of butter

½ tsp cinnamon

½ tsp salt

½ cup “sweet and spicy pecans” chopped


Bake sweet potatoes until soft to the touch.

Peel and place in a bowl with butter, cinnamon, and salt.

Whip until fluffy.

Fill a large piping bag with the fluffy potatoes.  Be sure to use a large, star tip

Pipe the sweet potatoes into your peach halves.

Just before serving, heat the stuffed peaches in microwave for a few seconds so they’re warm.

Top with sweet and spicy pecans and save one back for yourself for later.


Sweet & Spicy Maple Pecans


2 cups pecans

2 tablespoons maple syrup

1 tablespoon brown sugar

1 teaspoon cinnamon

1 teaspoon sea salt

1 pinch of ginger

1 pinch of cayenne pepper


Preheat oven to 350 degrees F.

Line baking sheet with parchment paper.

In a bowl, combine all ingredients, and stir, covering all pecans in mixture.

Spread on baking sheet

Bake for 12 minutes, stirring every 5 minutes.

Remove from oven, set aside, to cool completley.

Do not over bake

Time Posted: Nov 21, 2017 at 3:12 PM
Sheila Wells
November 21, 2017 | Sheila Wells

Orange Cranberry Relish & Dry Rose

Prep Time: 10 mins Cook Time: 10 Total Time: 20 Makes: 6-8 servings

Cranberry sauce needn’t come from a can when you have this simple recipe in your back pocket.  This relish is guaranteed to brighten up the flavors and add a spark of citrus to your plate!


1 whole orange

12-ounce bag fresh cranberries

1 cup sugar

1 cup pomegranate seeds, optional


Place first three ingredients in a food processor (yep, rind and all!). Pulse repeatedly until orange and berries are well chopped.  Consistency is up to you!  We prefer it with a little texture.

If you decided to use pomegranate seeds, stir those in now.

Refrigerate until ready to use.

Time Posted: Nov 21, 2017 at 3:11 PM
Sheila Wells
November 21, 2017 | Sheila Wells

Sweet and Crunchy Green Beans & Dry Rosé Wine

Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins Serves: 4

I eat green beans once a year: at Thanksgiving. Honestly, they rarely make an appearance in my kitchen. I don’t know why because, every time I cook them for the holidays, they are beautiful and extremely tasty. Add a little butter and salt and voila!, you have a delicious side dish.



1 pound green beans, ends trimmed

½ pound thick-cut bacon

½ medium yellow onion, chopped

½ cup coconut aminos

¼ cup sliced almonds



Bring a large stockpot of water to a boil. Add the green beans, and cook for 10 minutes until crisp-tender. Drain the beans, and place them in a bowl of ice water to preserve their color.

In a large saute’ pan over medium heat, cook the bacon until crispy about 10 minutes. Remove from the pan, and set aside to cool then chop into small pieces.

Leave 3 tablespoons of bacon fat in the pan, and reserve the rest for another use. Add the onion, and saute’ until translucent, about 7 minutes.

Add the coconut aminos to the pan with the onion. Cook over medium-low heat, until the mixture reduces and coats the back of a spoon, about 10 minutes.

Add the green beans, toss and cook for 5 minutes until warmed through.

Pour the green bean mixture into a large bowl, add the almonds, and toss to combine. Serve immediately.

Time Posted: Nov 21, 2017 at 1:06 PM
Sheila Wells
November 21, 2017 | Sheila Wells

Sheila’s famous Stuffing & Tempranillo

Prep Time: 20 mins Cook Time: 60 mins Total Time: 80 mins Serves: 6

Whether you call it stuffing or dressing, the affection is still the same.  This dish causes internal (and external) battles over just how much is too much.  Paired with our full-bodied Tempranillo, we say there’s never too much of a good thing.


1 pound Pederson’s Natural Farms Mild Breakfast Sausage

1 medium white onion, diced

4 stalks celery, diced

3 packages Gladiola Yellow Cornbread Mix, prepared according to directions

2 packages Morrison’s Bis-Kit Mix, prepared according to directions

1 Tbsp poultry seasoning

1 stick butter, melted

1/2 tsp white pepper

2 boxes chicken broth


Brown & crumble sausage in a large skillet along with onions and celery.

Cook the cornbread and bis-kit mixes according to the instructions on the package.  Set aside to cool.

Crumble prepared and cooled cornbread and bis-kits into a large bowl.  Add one box of chicken broth, and set the other aside to be used to achieve the desired consistency.

Add the sausage mixture, and stir to combine.  Add additional  chicken broth until stuffing is of desired consistency.  I usually aim for it to be moist but able to hold it’s shape.

Remove from oven, and serve to your loved ones.

Time Posted: Nov 21, 2017 at 1:01 PM
Sheila Wells
November 21, 2017 | Sheila Wells

Cornish Game Hen and Viognier

Prep Time: 20 mins Cook Time: 60 mins Total Time: 80 mins

Serves: 8

If you’re looking for a delicious alternative to turkey but want to stick to the poultry category, we suggest this delectible little game hen.  Perfectly portioned and flavorful, this is sure to add a little something special to the spread.


4 Cornish game hens

salt and pepper to taste

1 lemon, quartered

4 sprigs fresh rosemary

3 Tbsp olive oil

24 cloves garlic

1/3 cup white wine (we suggest Viognier)

1/3 cup low-sodium chicken broth

4 sprigs fresh rosemary, for garnish



Preheat oven to 450 degrees F (230 degrees C).

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and, boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise, and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Time Posted: Nov 21, 2017 at 12:56 PM
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