Sherrie Struble-Brown
Front Mountain Road Moncton, NB, Canada

Spice up your day with a little Mexican heat! Chicken Enchiladas Sunset Style 7-8 large tortilla shells 4 chicken breasts, seasoned, cooked and shredded... 1 cup Peach & Mango Habanero Salsa 1 cup tomato sauce 1/3 cup cream Preheat oven to 350F. Grease a 9" x 13" baking dish. In a sauce pan combine Peach & Mango Habanero Salsa with tomato sauce, cream and Olé Taco Seasoning, simmer for 5 minutes, remove from heat. To assemble, lay a tortilla on a flat surface, and spread two tablespoons of sauce over the surface of the tortilla. Add some chicken in a line down the centre, then sprinkle with 2 tablespoons of cheese. Roll up and place in baking dish. Assemble the remaining enchiladas; then spread remaining sauce and cheese evenly over all. Bake uncovered for 20 minutes, until cooked through and the tortillas are slightly crispy on the outside. Serve garnished with toppings of your choosing.

Momma Mia we love the flavours! Creamy Rustico Shrimp with Pasta 1 bag (16-20 count) shrimp raw, peeled and deveined 1 tsp. Garlic Pepper with a Twist of Lime ... 2 Tbsp. Fresh Harvest Garlic Olive Oil 2 Tbsp. butter cup cream cup milk 3/4 cup freshly grated Parmesan cheese (reserve 1/4 cup for garnishing) 2 tsp. Italian Rustico Seasoning Blend Fettuccine, cooked Toss shrimp with Garlic Pepper with a Twist of Lime and Fresh Harvest Garlic Olive Oil. Place butter in a large skillet over medium-high heat, until melted. Add shrimp; cook for 2-3 minutes. Turn and continue cooking 2-3 minutes. Add cream, milk, cheese and Italian Rustico Seasoning Blend. Sauté until shrimp are cooked through and sauce has thickened slightly. Serve over pasta.

Only a few weeks left to order the February specials

I will be making these all week long. We may not be travelling this winter but join us this week as we take your taste buds on a virtual trip around the world! One Pan Greek Lemon Chicken and Potatoes... 1/3 cup Meyer Lemon Infused Olive Oil Zest from 2 lemons 2 Tbsp. fresh lemon juice 1 Tbsp. Oh! So Garlic 2 Tbsp. Italian Rustico Seasoning Blend 2 large russet potatoes peeled, cut in half, then quartered 8 pieces chicken (bone-in thighs and legs) 3 lemons, cut into wedges Himalayan Pink Salt 5 Peppercorn Premium Blend Fresh oregano for garnish Preheat oven to 425F. Line a rimmed baking pan with parchment paper and set aside. Combine the first 5 ingredients. Place chicken and potatoes in a large bowl. Pour the lemon spice mixture over and toss thoroughly. Arrange potatoes and chicken (skin side up) on the prepared baking pan. Season everything generously with salt and pepper. Cover tightly with aluminum foil and bake, covered, for 40 minutes. Uncover, toss the potatoes and spoon some of pan juices over the chicken. Top with lemon wedges, and continue baking, uncovered, for another 25-30 minutes or until chicken is fully cooked and potatoes are tender. Remove from the oven and let rest for 5-10 minutes. Garnish with fresh oregano before serving.

Salted caramel cheesecake

Salted carmel cheesecake

Christmas is right around the corner. Susnet gourmet is great for stocking stuffers or to have on hand for entertaining. I have an order going in sunday. Let me known if I can get you anything.

Holidays are just around the corner so what is everyone's favorite appetizer to serve while entertaining?

Get ready for Christmas with these customer and host specials for November.

Bake up a pan of our Gluten-Free Chocolate Lover’s Fudge Brownie Mix, cut into rectangles, then decorate with strips of white icing and candy eyes for a Halloween treat they won’t be able to resist!

Our NEW Maple Toffee Crunch Cookie Mix is PERFECT for making these Halloween Spider Cookies! Just bake the cookies as per the directions on the box, then, once cooled, make 4 crisscrossed lines of icing across the top of the cookie and add a round chocolate treat, pressing it into the icing. Then add 2 candy eyes with a dab of the brown icing.

Scare up some fun for breakfast! Chocolate Halloween Pancakes 1 cup flour 4 Tbsp. Oh! Canada Maple Hot Chocolate Drink Mix 1 Tbsp. sugar... 1 Tbsp. baking powder 1/2 tsp. salt 1 egg 1 cup milk 2 Tbsp. oil Chocolate sundae syrup Mix the first 5 ingredients. Beat egg, milk, and oil in a medium bowl with whisk until blended. Stir in flour mixture. Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using cup batter for each pancake. Cook on medium heat until bubbles begin to form on tops, then turn to brown on the other side. Use chocolate sundae syrup from a squeeze bottle to add Halloween themed images to pancakes, just before serving. See more

PM me your answers. The one who has the most answers by 10 am tomorrow. Will win a prize. I will be delivering tomorrow