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Look for Kroger labeled Smoked Salmon dips and Kroger labeled Southern Crab dips in the Kroger and King Soopers seafood shops.

Look for Kroger labeled Smoked Salmon dips and Kroger labeled Southern Crab dips in the Kroger and King Soopers seafood shops.

Over the last 30 years, the Kroger company has private labeled seven of our Cornet Bay seafood dips and the Smoked Salmon Dip and Southern Crab Dip is now selling throughout the Kroger seafood shops in the south and southeast and also in the Seafood shops of the King Soopers chain in Colorado under the Kroger label.

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Cornet Bay Layered Salad

Cornet Bay Layered Salad

Instructions

  • Bottom Layer: Lettuce and/or spinach
  • 2nd Layer: 4-5 cooked & sliced eggs (salt, pepper, Cornet Bay-Joanne’s Special Seasoning and a pinch of sugar)
  • 3rd Layer: Can of small/Fancy Green Peas, drained
  • 4th Layer: Sliced sweet or red onion salt, pepper, Cornet Joanne’s Special Seasoning and a pinch of sugar)
  • Top Layer: Mix 1 pint mayonnaise with 1 cup sour cream & spread on top. Top with ½ lb. shredded Swiss Cheese
  • Chill for several hours before serving.
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Raspberry Chipotle Chocolate Cake

Raspberry Chipotle Chocolate Cake

Ingredients

  • 1 box Devil’s Food Cake Mix water, vegetable oil and eggs called for on cake mix box
  • ¼ cup chocolate-flavor syrup
  • ¼ cup Cornet Bay Raspberry Chipotle Sauce
  • 1 container chocolate frosting
  • Raspberries optional

Instructions

  • Prepare cake batter as directed on box and pour into choice of baking pan. Combine the chocolate-flavor syrup and raspberry chipotle sauce. Drop by generous tablespoonful randomly in 6 to 8 mounds onto batter in pan. Cut through batter with a knife in S-shaped curves in one continuous motion.
  • Bake as recommended on cake mix box. Cool completely and spread frosting over top of cake. Decorate with raspberries for an added touch.
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Bourbon Glazed Pork Chops

Bourbon Glazed Pork Chops

Prep Time8 hrs
Cook Time15 mins
Course: Main Dish
Cuisine: American

Ingredients

  • 1/3 cup Cornet Bay Sweet Bourbon Sauce
  • 4-6 pork chops

Instructions

  • Place pork chops in a shallow dish (or zip lock baand cover with bourbon sauce. Cover dish and put in refrigerator for 1 ½ hours turning at least once.
  • Remove pork chops from the sauce (keep for later use). Grill the pork chops over med-high heat in a covered grill for 10-12 minutes. They should be turned once.
  • Heat the reserved sauce (adding more if needeand serve over the cooked pork chop.
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Sassy Jalapeno Meatball Sliders

Sassy Jalapeno Meatball Sliders

Prep Time5 mins
Cook Time20 mins
Servings: 4 people

Ingredients

  • 1 lb. lean ground beef
  • 2 Tablespoons onion finely chopped
  • 2 Tablespoons Cornet Bay Sweet & Sassy Jalapeno Peppers finely chopped
  • ½ cup Panko bread crumbs
  • ¼ cup heavy cream
  • ¼ cup shredded Pepper Jack or Cheddar Cheese
  • ¼ teaspoon salt
  • Dash of black pepper

Instructions

  • Preheat oven to 350°. Mix all ingredients well and form into 1” meatballs or flatten into patties. Place on a grilling rack on a sheet pan and cook for 12-15 minutes.
  • Serve on a “slider-size” bun and accompany with Cornet Bay-Stout N’ Sassy or Horseradish Mustard.
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Grilled Garlic Pepper Shrimp

Grilled Garlic Pepper Shrimp

Prep Time5 mins
Cook Time20 mins
Course: Main Dish
Cuisine: American
Servings: 4

Ingredients

  • 1/3 cup olive oil
  • 2 Tablespoons lemon juice
  • 1 teaspoon Cornet Bay Garlic Pepper
  • 20 jumbo shrimp-peeled& deveined

Instructions

  • Combine oil, lemon juice, and garlic pepper in a large resealable plastic bag. Add the shrimp and marinate for 20 to 30 minutes; turning once. Thread (5) shrimp on each skewer*. Discard the marinade. Grill shrimp on the grill on medium heat for 6 minutes.

Notes

*If using wooden skewers, soak in water for 20 minutes to prevent burning.
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Just Hot Enough Jalapeno Dip

Just Hot Enough Jalapeno Dip

Prep Time10 mins
Course: Snack
Cuisine: American
Servings: 4 people

Ingredients

  • ½ cup of Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers
  • ¼ cup of the liquid from the jar of Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers
  • 1 8 ounce package cream cheese softened

Instructions

  • Mine ½ cup of Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers and ¼ cup of the liquid from the jar in a food processor. Add (1) 8 ounce package of softened cream cheese and blend until smooth.
  • The dip will get hotter after it has set for a day. If desired, you can add sour cream or mayonnaise to adjust the heat.
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Cornet Bay Mustard Mashed Potatoes

Cornet Bay Mustard Mashed Potatoes

Ingredients

  • 2 ¾ lbs. medium-size potatoes
  • 6 Tablespoons butter room temperature
  • 2/3 cup whole milk
  • 3 Tablespoons Cornet Bay Sassy Vidalia or Horseradish Mustard

Instructions

  • Peel and quarter potatoes and cook in a large pot of boiling salted water until very tender (about 25 minutes).  Drain well.  Return potatoes to pot.  Add butter and mash potatoes until almost smooth.  Mix in approximately 2/3 cup slightly heated milk and the Cornet Bay Sassy Vidalia or Horseradish Mustard.  Season to taste with salt and pepper.
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Pork Tenderloin with Raspberry Chipotle Sauce

Pork Tenderloin with Raspberry Chipotle Sauce

Prep Time5 mins
Cook Time10 mins
Course: Main Dish
Cuisine: American
Servings: 5 people

Ingredients

  • 1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces
  • Salt & pepper to taste
  • 2 Tablespoons butter
  • 2 kiwi peeled & thinly sliced
  • 1/4 to ½ cup Cornet Bay Raspberry Chipotle Sauce

Instructions

  • Press each pork tenderloin slice to 1-inch thickness. Lightly sprinkle both sides of each slice with salt & pepper. Heat butter in a large, heavy skillet over medium-high heat. Add pork slices; cook 3 to 4 minutes on each side. (Heat the Cornet Bay Raspberry Chipotle Sauce while the tenderloin is cooking, keep warm).
  • Place cooked pork slices on a warm serving plate. Spoon sauce over pork and top each pork slice with kiwi.
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Cranberry Jalapeno Relish & Salad with Flair

Cranberry Jalapeno Relish & Salad with Flair

Prep Time1 d 2 hrs
Course: Side Dish
Cuisine: American
Servings: 4 people

Ingredients

  • 1 6 oz. box cherry jello
  • 1 can crushed pineapple
  • ½ cup chopped pecans
  • 1 recipe of Cranberry/Jalapeno Relish See Below

Recipe of Cranberry/Jalapeno Relish

  • 1/4 cup Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers
  • 1 can whole cranberry sauce

Instructions

Cranberry/Jalapeno Relish:

  • Mince 1/4 cup Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers and stir in whole cranberry sauce. Make up a day ahead to let the jalapeno peppers permeate thru the relish.

Cranberry/Jalapeno Salad:

  • Drain pineapple and reserve liquid to use in the jello. Make jello using 2 cups of boiling water to dissolve, use the pineapple juice and additional cold water to make 2 scant cups of liquid and add to jello. Put in refrigerator and let jell partly (about 2 hours).
  • Mix the remaining ingredients together-whole cranberry sauce, crushed pineapple, chopped pecans, and Cranberry/Jalapeno Relish. Fold into the partially jelled mixture and return to the refrigerator and chill until firmly set.
  • (It is more attractive when it is made in a clear glass bowl).