NUTTALL’S COUNTRY STORE WINE BITES

1 c. butter, room temperature

¾ tsp. cayenne pepper

8 oz. bag grated sharp Cheddar cheese, room temperature

1 c. chopped pecans

2 c. all-purpose flour

½ tsp. salt

Cream butter and cheese together in food processor. Add flour, salt and pepper. Add pecans. Roll into balls and flatten with a fork making a crosshatch. Bake on an ungreased cookie sheet at 325°F. for 25 to 30 minutes for cookie-size balls; 16 minutes for dime-size balls.

NUTTALL’S COUNTRY STORE MARINATED OLIVES

10 oz. jalapeno stuffed olives

9.5 oz. garlic olives

9.5 oz. pitted Greek olives

9.5 oz. Greek style Feta cheese stuffed olives

½ c. olive oil

¼ c. red wine vinegar

1 Tbs. Italian seasoning

Combine oil, vinegar and seasoning, and add olives. Can store in airtight container, chilled, for up to two weeks.

NUTTALL’S COUNTRY STORE MUSTARD & GINGER KIELBASA

1 10-oz. jar Ware Neck ...