Wednesday’s What’s for Dinner

Roasted Garlic & Onion Meatloaf

Just Grillin carries bold ingredients for Roasted Garlic & Onion Meatloaf:
1 pound ground beef
1 pound ground pork
1 cup toasted plain breadcrumbs
1/2 cup plain yogurt
1/2 cup Stonewall Kitchen Roasted Garlic and Onion Jam
1/2 cup chopped fresh parsley
2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce

Directions:
1. Lightly grease a loaf pan with oil.
2. Mix together all of the above ingredients and press into the loaf pan. Bake at 350 degrees F until meat thermometer reads 160 degrees F (about 45 minutes)
3. When the meatloaf is cooked to this stage, brush the top with desired amount of jam and continue to cook for 10-15 minutes.

http://www.justgrillinflorida.com/category/recipes/beef/

Tuesday's Smoking Find

Cast Iron Tuscan Grill – If you love to grill, then a Tuscan grill is a must on your next wilderness lodge stay or camping adventure. Our dual purpose 14” x 14” Cast Iron Tuscan Grill is perfect for using over your campfire, or even in the fireplace, and will give all your food awesome grill marks.

http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/

 

Monday’s Specialty Sauce

Roasted Apple Grille Sauce - Enhance the flavor of grilled meats with this mellow, slightly sweet roasted Apple Grille Sauce. New England apples are mingled with pure maple syrup for a divine collaboration to add to basted short ribs or a pork loin.

Roasted Apple Pork Skewers

Just Grillin carries bold ingredients for Roasted Apple Pork Skewers:
1 (11 ounce) bottle of Stonewall Kitchen Roasted Apple Grille Sauce 1/4 tsp. crushed Red Pepper
2 tsp. minced fresh sage
6 (1 inch thick) boneless pork chops
2 large red bell peppers

Directions:
1. Combine Stonewall Kitchen Roasted Apple Grille Sauce, crushed pepper and sage in food processor; process until pureed.
2. Cut each pork chop into eight cubes; place in bowl.
3. Pour 2/3 cup grille sauce mixture over pork cubes and toss to coat.
4. Cover with plastic wrap and refrigerate several hours or overnight.
5. Pour remaining sauce into microwavable serving dish; refrigerate, covered.
6. Preheat oven to 450 degrees F.
7. Seed and cut each red pepper into 24 pieces.
8. Place a pork cube and piece of red pepper on 48 4 inch wood skewers.
9. Place skewers on foil lined baking sheet.
10. Bake until internal temperature reaches 155 degrees F, about 8-10 minutes.
11. Arrange on serving plate and season with salt and pepper if desired.
12. Microwave reserved sauce until warm; serve as dipping sauce for pork skewers.

http://www.justgrillinflorida.com/category/recipes/pork/

Sunday’s Appetizers

Cream Cheese and Crab Spread

Just Grillin carries bold ingredients for Cream Cheese and Crab Spread:Cocktail Sauce:
1/2 cup Stonewall Kitchen Country Ketchup
2 tablespoons horseradish
1/2 teaspoon fresh lime zest
1 tablespoon fresh lime juice

For the Spread:
8 ounces cream cheese, room temperature
3 ounces fresh crabmeat
2 tablespoons green onion, chopped
1 Tablespoon fresh parsley, chopped
Directions:1. To make cocktail sauce combine the Stonewall Kitchen Country Ketchup, horseradish, lime zest and lime juice in a small bowl. Mix until combined.
2. Spread the cream cheese in a serving dish. Spread cocktail sauce over cream cheese. Sprinkle crab over cocktail sauce. Garnish with green onion and parsley.
3. Serve with crackers.
http://www.justgrillinflorida.com/category/recipes/appetizers/

Sampling Saturdays

Weber Tailgate Event
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, October 27, 2012 10:00 am - 2:00 pm

If you really like thick and flavorful BBQ sauce, then you will love our Barbecue Pulled Pork grilled with Stonewall Kitchen Roasted Peach Whiskey Sauce, a combination of smooth whiskey and slow roasted peaches. Fans of Hot Wings will enjoy our Peach Mango Hot Wings grilled with Stonewall Kitchen Peach Mango Hot Sauce, a hint of lime and a touch of fiery Serrano chili add zest to this fruity sauce. Who can resist Grill Roasted Fries seasoned with Fire & Flavor Ancho Chile? If you want to take your tailgating to the next level, then do not miss this special event.

http://www.justgrillinflorida.com/cooking-calendar/ Barbecue Pulled Pork Sandwich – Serves 6

Just Grillin carries bold ingredients for Barbecue Pulled Pork Sandwich:Salt and Pepper
2-3 lb. trimmed boneless Boston pork butt or blade roast
2 tablespoons vegetable oil
One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
6 Sandwich Buns
Optional – Cole SlawDirections:1. Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
2. Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
3. Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.
4. Serve warm on a sandwich bun – as an option, top with coleslaw.

http://www.justgrillinflorida.com/category/recipes/sandwiches/

Friday’s What’s for Lunch

Val Sequilla Cheese and Roasted Onion Quesadilla

Just Grillin carries bold ingredients for Val Sequilla Cheese and Roasted Onion Quesadilla:
1 pound Spanish Val Sequilla cheese or other soft cheese such as Fontina or Monterey Jack
1 package 8 inch flour tortillas
Stonewall Kitchen Roasted Garlic Onion Jam

Directions:
1. Grate cheese. Spread jam on a tortilla. Generously, top with cheese then with another tortilla.
2. Heat a heavy cast iron skillet to very hot but not smoking. Brown tortilla on both sides. Cut into wedges and serve. http://www.justgrillinflorida.com/category/recipes/appetizers/

Thursday's Cool Grill Gadget

Grill Humidifier - Ready for the juiciest and most flavorful grilled meat you have ever experienced? Our two-piece pre-seasoned cast iron Grill Humidifier, with vented lids, holds flavored liquids for adding humidity to your grilling environment while you cook your favorite cut of meats, and whole chickens, turkeys, and roasts. Simply place the humidifiers in your grill, let the liquids begin to boil, add your meat, and you are on your way to never again serving dried out barbecue.
http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/

Wednesday’s What’s for Dinner

Sea Scallops with Wasabi Mustard Sauce

Just Grillin carries bold ingredients for Sea Scallops with Wasabi Mustard Sauce:
24 large sea scallops
4 Tbsp. Stonewall Kitchen Wasabi Mustard
2 Tbsp. Stonewall Kitchen Maine Maple Champagne Mustard
3/4 to 1 cup heavy cream
1 Tbsp. butter
1 Tbsp. Stonewall Kitchen Roasted Garlic Oil
1 medium shallot, finely minced
2 oz. Proscuitto, finely diced or chopped
2 Tbsp. each chives & parsley
Salt & pepper to taste

Directions:
1. In a food processor, pulse chopped proscuitto into a fine dice.
2. Melt butter and Roasted Oil over a low/medium heat in a large sauté pan.
3. Drain scallops and sauté in pan until golden.
4. Remove scallops from the pan and tent to keep warm.
5. Into the same pan, add shallots and sauté until opaque, using additional oil if necessary.
6. Add both mustards and stir for about 30 seconds.
7. Slowly whisk the heavy cream into the mustard mixture.
8. When blended, add proscuitto and scallops, including accumulated juices.
9. Warm through gently. Adjust seasoning and serve, garnished with parsley and chives.

http://www.justgrillinflorida.com/category/recipes/seafood/ 

Tuesday's Smoking Find

 

Burger Basket – If you are a mega burger connoisseur, then you understand the difficulty of keeping intact, while grilling, a juicy ¾-pound burger stuffed with all your favorites. Our Burger Basket, with a rosewood handle, is designed to accommodate multiple mega burgers and keep all your favorites where they belong, inside your hamburger. Our Hamburger Press is a perfect accompaniment for making your patties thick and uniform for evenly grilled mega burgers every time.

http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/

Monday’s Specialty Sauce

Mole Sauce - Chipotle and Ancho Peppers create an underlying spiciness graced by the presence of cocoa. It's a balancing act of robust spices and sweet undertones in a sauce where tradition reigns when cooked with chicken, pork or cheese enchiladas.Cheesy Mole Enchiladas - Makes 4 8-inch enchiladas

Just Grillin carries bold ingredients for Cheesy Mole Enchiladas:
2 tablespoons light olive or vegetable oil
1 cup onion, ¼-inch dice
1 cup red bell pepper, cored and cut into 1/4-inch wide strips
1 cup yellow bell pepper, cored and sliced into 1/4-inch wide strips
4 8-inch white corn tortillas
1 1/2 cups shredded cheese such as Monterey Jack, cheddar or Manchego
1/2 cup Stonewall Kitchen Mole Sauce
Scallions, chopped
Sour cream
Guacamole

Directions:
1. Preheat grill or oven to 350 degrees F.
2. Heat oil in a large heavy skillet. Add onions and bell peppers and sauté until tender.
3. Divide vegetables down the center of each tortilla. Sprinkle cheese over vegetables. Fold in sides of tortillas. Place in a greased baking dish seam side down.
4. Pour Mole sauce over enchiladas and sprinkle with chopped scallions. Bake for 20-30 minutes until cheese is melted and bubbly. Serve hot with sour cream and guacamole.
http://www.justgrillinflorida.com/category/recipes/appetizers-1/

Sunday’s Appetizers

Old Farmhouse Red Relish & Swiss Cheese Ball

Just Grillin carries bold ingredients for Old Farmhouse Red Relish & Swiss Cheese Ball:Serves 6-88 oz. Cream cheese, softened
1/2 cup Stonewall Kitchen Old Farmhouse Red Relish
¼ tsp. Garlic salt
1 ½ cups Swiss Cheese, shredded
2 Tbls. fresh parsley, chopped
2-3 Tbls. coarsely ground pepper or 1 cup finely chopped nuts, or 1 additional cup finely chopped fresh parsley
Directions:1. In a mixing bowl, beat cream cheese on medium speed, scraping bowl sides down as needed, until cream cheese is smooth.
2. Add Old Farmhouse Red Relish and garlic salt. Continue beating until smooth.
3. By hand, stir in shredded cheese and parsley.
4. Refrigerate at least 2 hours. Shape into log or ball and roll in ground pepper, nuts or fresh chopped parsley to coat. Keep refrigerated until ready to use.
5. Serve with your favorite Stonewall Kitchen Down East crackers.
http://www.justgrillinflorida.com/category/recipes/appetizers/

Sampling Saturdays

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, October 20, 2012 12:00 pm - 2:00 pm

Enjoy Grilled Pork Tenderloin topped with Stonewall Kitchen Vidalia Onion Fig Sauce, a truly luscious fig and onion sauce, and accompanied by Balsamic Roasted Sweet Potatoes, created with Stonewall Kitchen Aged Balsamic Vinegar.

http://www.justgrillinflorida.com/cooking-calendar/
Vidalia Onion and Fig Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale

Just Grillin carries bold ingredients for Vidalia Onion and Fig Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale:2 pork tenderloins, about 16 oz each
1/2 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
1 bunch kale, stems removed
6 sweet potatoes, peeled and cut into wedges
1/4 cup Extra Virgin Olive Oil
3 Tbsp Stonewall Kitchen Aged Balsamic Vinegar
2 Tbsp butter, melted
1 Tsp Dizzy Pig Raging River Rub
salt and pepper to taste
Directions:1. Heat grill to medium. Drizzle Stonewall Kitchen Vidalia Onion Fig Sauce on pork tenderloins in baking dish and let sit until grill is ready to go.
2. Salt and pepper loins a bit and drizzle a bit of olive oil over them before grilling.
3. Place on heated grill and cook about 7 minutes each side depending on thickness. Baste when you turn them over.

To prepare Sweet Potatoes and Kale:
1. Bring pot of water to a boil and add kale. Cook until leaves turn bright green.
2. Drain in sink and run cold water over the kale to prevent it from over cooking.
3. Heat grill or oven to 400 degrees. In large bowl toss together sweet potatoes, oil, Stonewall Kitchen Aged Balsamic Vinegar, butter, and Dizzy Pig Raging River Rub. Season with salt and pepper.
4. Roast in 13”x 9” pan till tender and golden brown, about 45 minutes.
5. When sweet potatoes are done, place them back in the large bowl. Add kale & toss together.
6. Drizzle with a little more olive oil and vinegar. Adjust seasoning, if necessary. Serve with grilled pork.
http://www.justgrillinflorida.com/category/recipes/pork/

Friday’s What’s for Lunch

Spicy Gazpacho

Just Grillin carries bold ingredients for Spicy Gazpacho:
1/4 cup red onion, coarse chopped
1/2 red bell pepper, cored and seeded, coarse chopped
1/2 cup seedless cucumber, coarse chopped
1/4 cup celery, coarse chopped
1 14.5-ounce canned diced tomatoes, drained a little
1-tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1-teaspoon salt
Pepper to taste
½ cup Stonewall Kitchen Spicy Tomato Salsa
1-tablespoon cilantro, chopped
Sour cream and or guacamole for garnish

Directions:
1. Place the red onion, red bell pepper, cucumber and celery in a food processor fitted with a metal blade. Pulse processor until the vegetables are finely chopped (depending how chunky you want your gazpacho).
2. Add the canned tomatoes, olive oil, red wine vinegar, salt, pepper and Stonewall Kitchen Spicy Tomato Salsa. Pulse until uniformly blended.
3. Transfer to a serving bowl and stir in cilantro. Serve chilled garnished with sour cream and or guacamole for a refreshing cold soup.

http://www.justgrillinflorida.com/category/recipes/soups-1/

Thursday's Cool Grill Gadget

4-Probe Steak Station Thermometer - Nothing says amateur like serving undercooked and/or overcooked cuts of meat. If you are tired of messing up your prized cuts of meat and upsetting your guests, then our 4-Probe Steak Station Thermometer is the perfect tool to help you keep track of the different requested degrees of doneness for up to four different cuts of meat at once. Now you will be grilling like a pro.

http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/

Wednesday’s What’s for Dinner

Island Shrimp

Just Grillin carries bold ingredients for Island Shrimp:
1 1/2 pound raw shrimp, peeled and deveined
3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
1 Tbsp. dark rum
3 Tbsp. lime juice
1/4 cup cilantro leaves, gently torn
Lime wedges

Directions:
1. Combine the Stonewall Kitchen Curried Mango Grille Sauce and rum in a bowl or plastic bag. Add the shrimp and marinate 2 hours (not more than 6).
2. Thread shrimp on skewers. Grill on med-hot grill 2-3 minutes on each side or until the shrimp is cooked but still tender.
3. Serve shrimp over your favorite rice dish. Squeeze lime juice over shrimp. Garnish with lime wedges and torn cilantro leaves.

http://www.justgrillinflorida.com/category/recipes/seafood/

Tuesday's Smoking Find

TurboQue Turbo Charged Smoker - If you own a gas grill, then you know how convenient it is to push a button, fire-up your grill, and start grilling. The only downside is the griller is giving up great smoky flavor for this convenience. Our turbo charged smoker, with a smoker box and smoking wood pellets or chips, creates convection currents by gently distributing smoke around the grilling food. Now your gas grill can give your food the smoky flavor it deserves.

http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/

Monday’s Specialty Sauce

Wild Maine Blueberry Jam – Stonewall Kitchen’s jam is bursting with sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon, creating the perfect complement to Blueberry Cheesecake Squares.

Blueberry Cheesecake Squares

Just Grillin carries bold ingredients for Blueberry Cheesecake Squares:
Cookie Crust:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 teaspoon ice water

Cheesecake Filling:
16 ounces (2 packages) softened cream cheese
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
1 cup Stonewall Kitchen Wild Maine Blueberry Jam

Directions:
1. Preheat grill or oven to 350 degrees F. Grease a 9X13 inch pan.
2. Place flour, sugar and salt in food processor and pulse.
3. Add butter and process until the dough begins to form a ball, adding ice water if necessary.
4. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
5. While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
6. Add eggs and mix just until eggs are incorporated.
7. After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
8. Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
9. Bake at 350 degrees F for approximately 35-45 minutes or until center is set. Allow to cool in pan.

http://www.justgrillinflorida.com/category/recipes/desserts/

Sunday’s Appetizers

Nachos Grande

Just Grillin carries bold ingredients for Nachos Grande:Stonewall Kitchen Black Bean Salsa or Spicy Tomato Salsa
Blue and white corn chips
Shredded Colby, Jack or Cheddar cheese
Sliced or diced veggies (green peppers, onions)
Olives
Guacamole and Sour cream
Directions:1. Set grill or oven to 350 degrees F
2. In an oven safe platter layer blue and white corn chips
3. Top with shredded Colby, Jack or Cheddar cheese
4. Add your favorite sliced or diced veggies: green pepper, olives, onions, etc.
5. Heat until the cheese melts
6. Top heated nachos with salsa, sour cream and guacamole.
http://www.justgrillinflorida.com/category/recipes/appetizers/

Sampling Saturdays' DCS Tailgate Event

DCS Tailgate Event
Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, October 13, 2012 10:00 am - 2:00 pm

How does Pork Tenderloin glazed with Stonewall Kitchen Maine Maple Champagne Mustard sound? Add in a Spicy Pork Dressing and a Peachy Peach Cobbler, using Gullah Gourmet specialty mixes: Fried Green T’Madas and Geechie Peachie Cobbla. Now we have an event that you do not want to miss.
http://www.justgrillinflorida.com/cooking-calendar/

Friday’s What’s for Lunch

Winter Vegetable & Chicken Stew

Just Grillin carries bold ingredients for Winter Vegetable & Chicken Stew:
1 Tbs. olive oil
2 cloves garlic, crushed
4 large parsnips, sliced
2 cups butternut Squash
2 large carrots, sliced
1 large onion, chopped
5 cups low fat chicken broth
2 lbs. boneless chicken breast
1/2 cup couscous
1/3 cup golden raisins
3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
salt and pepper to taste

Directions:
1. Peel and slice carrots and parsnips 1/4" thick. Peel and cut butternut squash into 1/2" chunks. Cut chicken into 1" cubes.
2. In a large sauté pan, heat olive oil over medium heat. Add chopped onion and the crushed garlic. Cook until tender.
3. Add the cubed chicken and cook through.
4. In a 6 quart Dutch Oven, bring 5 cups of chicken broth to a boil. Add carrots, parsnips and squash. Cover and cook until tender. Approximately 5 minutes.
5. Remove 2 cups of the mixture and puree. Add back into the pot to thicken.
6. Add sautéed onions and chicken to the vegetable mixture.
7. Add Stonewall Kitchen Curried Mango Grille Sauce, golden raisins and couscous. Cover and lower heat.
8. Let simmer for 5 minutes. Stir and let simmer another 5-10 minutes. Season with salt and pepper and serve with rounds of garlic toast.

http://www.justgrillinflorida.com/category/recipes/soups-1/

Thursday's Cool Grill Gadget

Reversible Cast Iron Griddle/Grill - If you have been searching for a reversible griddle that’s long-lasting, nearly indestructible, retains heat, and ensures a consistent cooking surface temperature, then we have the perfect griddle for your next cookout. Our pre-seasoned and professional-size Reversible Cast Iron Griddle/Grill covers two burners, and features two loop-style handles and a slight slope that drains fat into a generous grease gutter. The reversible feature means you can use the smooth side for cooking pancakes, eggs, bacon, grilled cheese sandwiches, and etc., and the ridged grill side for hamburgers, hotdogs, sausages, steaks, and etc. Cleaning the griddle of your dreams is as simple as scrubbing the cast iron with a stiff brush and hot water (no soap) and drying immediately.

http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/ 

Wednesday’s What’s for Dinner

Southwestern Pizza

Just Grillin carries bold ingredients for Southwestern Pizza:
1(12-inch) purchased pizza crust, such as Boboli
3/4 cup Stonewall Kitchen Maple Chipotle Grille Sauce
5 ounces of jalapeno or plain Monterey jack cheese, finely shredded
2 southwestern-flavored (or other) cooked chicken sausages, sliced
1 roasted red bell pepper, cut into thin strips
1 small onion, split and thinly sliced
2 tablespoons minced pickled jalapenos, optional

Directions:
1. Preheat grill or oven to 450 degrees F.
2. Put pizza crust on a cookie sheet.
3. Spread Maple Chipotle Grille Sauce over crust. Drizzle on 4 ounces of cheese.
4. Add sausage, bell pepper and onion slices and jalapenos, if using. Drizzle on remaining cheese and bake in the lower part of oven until cheese is melted and bubbling and crust is crisp 11 to 14 minutes. Remove, cut into slices and serve.

http://www.justgrillinflorida.com/category/recipes/pizza/

Tuesday's Smoking Find

Herb Grilling Grid - Ready to add herb flavors to your favorite meat, vegetables, or grilled sandwiches? Place herbs or grilling papers inside our Herb Grilling Grid’s hinged mesh screen, place your food on top of the closed screen, and grill. Let the rising heat permeate your food with herb flavors and enjoy.

http://www.justgrillinflorida.com/just-grillin-stuff/grills-accessories/

Monday’s Specialty Sauce

Maple Pumpkin Butter - A pure New England treat; this decadently rich fruit butter, Maple Pumpkin Butter, combines the essence of fall with a sweet mixture of maple and pumpkin.

Pumpkin Caramel Sauce - This sauce combines spiced pumpkin and caramel to create a smooth, nutty flavor accented by sweetness. It is a surprisingly tasty blend inspired by our nostalgia for state fairs and homemade caramel, and is a great topping for any dessert or spoon.

Pumpkin Chocolate Chip Bread Pudding -Serves 8

Just Grillin carries bold ingredients for Pumpkin Chocolate Chip Bread Pudding:
1 22-ounce loaf of rustic country white bread
1 cup milk
2 1/2 cups half and half
5 eggs
2/3 cup granulated sugar
1/3 cup brown sugar
3/4 cup Stonewall Kitchen Maple Pumpkin Butter (or roasted/mashed pumpkin or canned pumpkin (NOT pumpkin pie mix)
1/2 cup Stonewall Kitchen Pumpkin-Caramel Sauce
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup milk or semi-sweet chocolate chips

Pumpkin Caramel Whipped Cream:
1 cup whipping cream
2 Tablespoons granulated sugar
3 tablespoons Stonewall Kitchen Pumpkin Caramel Sauce

Directions:
1. Remove crusts from bread and cut into 1 inch cubes.
2. In a large bowl, combine milk, half and half, eggs, sugars, Stonewall Kitchen Maple Pumpkin Butter and Pumpkin Caramel Sauce, vanilla, salt and spices. Whisk until combined.
3. Add bread and chocolate chips and toss gently. Pour into a greased 8 cup shallow baking dish. Let sit for 20-30 minutes. Bake at 350 degrees F for 40-45 minutes. Pudding is done when puffed and golden and a toothpick inserted in the center comes out clean.
4. While bread pudding is baking whip cream in a cold mixing bowl with a whisk attachment until soft peaks are about to form. Whisk in 2 tablespoons sugar. Gently fold 3 tablespoons Stonewall Kitchen Pumpkin Caramel Sauce into the cream. Serve over warm bread pudding.

http://www.justgrillinflorida.com/category/recipes/desserts/