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Entries, Snacks and Drink Recipes!

Concord Cocktail Meatballs


2 pounds of ground beef, rolled small, freeze before adding to crock pot (season to taste)

or 1 64oz. bag frozen fully cooked beef meatballs (about 60)

16 oz. grape jelly

2 cups of Willow Creek Concord Wine

1 18-20oz. bottle of BBQ Sauce

**cut recipe in half for smaller group


Pour sauces and wine in your 6 quart crock pot and stir until completely combined.

Add frozen meatballs (homemade or store-bought) and stir until coated.

Cook on high for 3 hours and then turn to warm.

Serve as is or add a little something to your dish.

Cream Sherry Sausage Dip


1 Can Tomato Chilies

¼ cup Cream Sherry

1 Cream Cheese

1 Bob Evans Original Sausage

Directions-  In large skillet brown your pork sausage, drain excess grease. Add in your cream cheese and Rotel and stir until creamy

and smooth.  Serve right away with chips or add to a small slow cooker and keep on the low/warm setting to keep warm

Cheesy Taco Wine Dip


1 pound lean ground beef

½ cup water

¼ cup Willow Creek’s Chambourcin wine

1 (1.25 ounce) package taco seasoning mix

1 (16 ounce) can crushed tomatoes

1 (1 pound) loaf processed cheese, shredded


In a large skillet, brown ground beef. Drain fat. Stir in taco seasoning packet, water & wine. Bring to boil, reduce heat to simmer. Let cook for 5 minutes stirring occasionally.  Place ground beef mixture into slow cooker. Add tomatoes and cheese. Cook on low for 1 hour. Serve

With tortilla chips and a glass of Willow Creek’s ChambourcinWine! Enjoy!!

Crunchy Cheesy Potato’s


1 32oz bag frozen hash browns (shredded or cubed)

2 cups Yancey Fancy Bacon Cheddar Cheese (shredded)

16oz sour cream

1 10 3/4oz can cream of chicken soup

1 ½ sticks of butter

1 cup corn flakes (crushed)

½ cup Willow Creek Cayuga White


Take Hash browns out of freezer keep in bag, set aside.

Melt 1 stick butter in large bowl; mix in sour cream, shredded cheese, cream of chicken soup and Cayuga White Wine.

In 9 x 13 pan (sprayed with Pam non- stick spray) spread hash browns. Spread sour cream, cheese, and soup mixture on top.

Melt ½ stick of butter on stove top, mix in crushed cornflakes until butter is absorbed.

Sprinkle corn flake mixture on top of potato creamy mixture.

Bake 1 hour at 350. ** want it more crunchy keep it in longer

Let sit for 2 mins and serve!

Bubbling Chocolate Chili


2 pounds ground beef (80% lean)

2 16oz. cans kidney beans, drained

2 14.5 oz. cans diced tomatoes, un-drained

1 8oz. can tomato sauce

1 14.5 oz. can beef broth

1 cup Willow Creek’s Bubbling Temptations Wine

1 oz. Pulako’s milk chocolate- melted

1 green pepper chopped finely

1 sweet onion chopped finely

2 garlic cloves - minced

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper


In a large skillet, cook beef, onion, green peppers & minced garlic

over medium heat until browned; drain. Transfer meat and veggie mixture into a 5-qt. slow cooker. Add the rest of the ingredients into the slow cooker. Cover and cook on low for 6-8 hours, stirring occasionally.

(If desired, top individual servings with sour cream, shredded cheese or chopped scallions)

Bubbling Chocolate Chili is now ready to serve. Simple and sweet…Enjoy!

Nana's "family" Bum Stew


48 ounces water

½ cup Willow Creek Rambo Red Wine

 32 ounce beef broth

 32 ounce chicken broth

14.5 ounce canned stewed tomatoes

2 beef bouillon cubes

1 pack hot dogs

½ pound baby red potatoes

5 ounces bag baby spinach (can also use kale or Swiss chard)

½ pound ground beef (can also use ground turkey)

½ teaspoon of Fennel (to flavor, the more you put in the spicier it can get)

8 ounces carrots

8 ounces celery

1 clove of garlic 1 (tablespoon minced garlic)

2 tablespoon olive oil

* “Season to flavor- salt, pepper, onion salt or powder, garlic salt or powder”


Chop- carrots, celery, hot dogs, potatoes and garlic or minced garlic into bite size pieces

In a medium sauce pan lightly brown the garlic in olive oil, heat on medium. Pour in your broths, water, wine, stewed tomatoes, bouillon and fennel in to pan.

Lightly fry the ground beef, and add it to the stew.

Add potatoes, hot dogs, carrots, celery and spinach.

Add in your spices and let cook on med heat till you have a good boil

Put heat on low- med for 2 hrs.

Potato White Cheddar Cheese Soup w/ Cayuga White


1/4 cup unsalted butter

1 cup yellow onion, diced small

1/2 cup celery, diced small

1 teaspoon garlic, minced

1/4 cup all-purpose flour

2 teaspoons dry mustard

1 teaspoon kosher salt

1 cup potatoes (diced small)

1 teaspoon ground white pepper

¾ cup Willow Creek’s Cayuga White Wine)

2 cups chicken broth

2 cups whole milk

2 cups heavy cream

4 cups Yancey’s Fancy sharp white cheddar cheese, grated


Sauté onion and celery in butter in a large pot over medium-low heat. Cook for 10 minutes; add garlic and sauté 1 minute more. Stir in flour. Add dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching. Whisk in wine, the mixture will be clumpy, that’s okay. Then whisk in broth, milk and cream, scraping the bottom of the pot. Add potatoes, bring soup to a boil, reduce heat and simmer 15 minutes. Remove from heat and stir in cheese. Continue stirring until cheese is completely melted. Transfer to individual serving bowls and garnish with tomatoes, scallions or parsley. Serve immediately. Pair & enjoy this delicious soup with a glass of Willow Creek’s Cayuga White!

  Apple Crisp 


    10 cups apples, peeled, cored and sliced

    1 cup white sugar

    1 teaspoon ground cinnamon

    ½ cup water

    ¼ cup Willow Creek’s Cream Sherry

    1 cup quick-cooking oats

    1 cup all-purpose flour

    1 cup packed brown sugar

    ¼ teaspoon baking powder

    ¼ teaspoon baking soda

    ½ cup butter, melted


  Prep 30m Cook 45m/ Preheat oven to 350  degrees F

  Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together,

   and sprinkle over apples. Pour water and sherry evenly over all.

  Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly     

  over the apple mixture.  Bake at 350 degrees for about 45 minutes.

  Add a spoon full of Ready Whip and serve!

Chocolate Temptations Pulled Pork


1 (2 ½ ponds) Pork Shoulder Butt

1 (12- ounces) can of Cola

½ Bottle of BBQ sauce

2 Cups of Willow Creek Chocolate Temptations

Lawry’s Seasoning Salt

Pepper to Taste


Place Pork Shoulder Butt in slow cooker and cover roast completely

with seasoning salt. Pour cola, Chocolate Temp., and bbq sauce in a

bowl and mix together. Pour over pork. Cook on low for at least 6 hours,

 even longer for tender pork. After 4 hours, take 2 forks

and shred the pork. Let it sit and cook for the remaining of the time.

The roast will soak up the flavor

and tenderizes even more! Put on roll or bun and enjoy!

Chambourcin Pot Roast


3lb Chuck Roast

5 large carrots   (cut into quarters)

5 Celery stalks   (cut into quarters)

4 Small onions   (cut into quarters)

3 Large Potatoes   - cut into quarters

2 Tbsp. Extra Virgin Olive Oil

2 Tsp. Sea Salt

2 Tsp. Ground Black Pepper

2 Tsp. Garlic Powder

1 Package Dry French Onion Soup Mix

2 Cups Willow Creek’s Chambourcin


Sprinkle both sides of Chuck Roast with 1 tsp. of each: Sea salt, ground pepper, garlic powder and half package dry onion soup mix.  In a large skillet heat 2 Tbsp. Extra Virgin Olive Oil until sizzling hot, add chuck roast searing both sides each 4 min.  Put seared chuck roast into slow cooker add 1 cup Cabernet Franc cook on low temperature for 6 hours. Remove chuck roast and place sliced carrots, celery, onion, and potatoes into bottom of slow cooker. Place chuck roast on top of vegetables. Cook on low for 2 hours until vegetables are tender. Reduce 1 cup Chambourcin, add prior to serving.  Pot roast dinner will melt in your mouth! Serve with a glass of Willow Creek’s Chambourcin. E

 Polish Pierogi with Cheese Sauce


    3 1/3 cups all-purpose flour

    1 ½ teaspoons salt

    1 tablespoon and 1 1/2 teaspoons butter, melted

    1 ½ cups sour cream

    1 ½ eggs

    ¾ egg yolk

    1 tablespoon and 1-1/2 teaspoons vegetable oil

    6 baking potatoes, peeled and cubed

    ¾ cup shredded Cheddar cheese

    1 tablespoon and 1-1/2 teaspoons processed cheese sauce

    Onion salt to taste (optional)

    Salt and pepper to taste


   In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.

    Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.

    Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pirogi on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

    To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Cheese Sauce


    1/4 cup butter

    ¼ cup all-purpose flour

    1/8 teaspoon paprika

    ½ teaspoon dry mustard

    1/8 teaspoon black pepper

   ¼ teaspoon salt

    2 cups milk

    1/3 cup cooking sherry

    ¾ cup shredded Swiss cheese

    ¼ cup shredded Cheddar cheese


Melt butter in a medium saucepan over low heat. Stir in flour, paprika, mustard, pepper and salt. Pour in milk and sherry; cook, stirring constantly, until thickened.

    Stir in Swiss and Cheddar cheeses. Cook, stirring constantly, until melted and well blended.

Sweet Agnes Marinated Pork


4 lb. Pork Loin Roast

2 cups Creamy Italian Dressing

1/8 cup Dry Italian seasonings

3 cups Willow Creek’s Sweet Agnes Wine


Mix together:  Italian dressing, Italian seasoning and 2 cups Sweet Agnes wine in bowl.

Pour marinade mixture over pork Loin; refrigerator for 8 hours.

Cook pork loin with marinade on low temperature setting in slow-cooker for 8 hours.

Remove pork loin from slow-cooker, and let cool 20 minutes. (Save marinade)

Cut pork loin into small pieces, place pork in slow-cooker with marinade.

Cook 1 cup Sweet Agnes in small pan reducing wine alcohol for about 15 minutes.

Mix reduced wine into slow-cooker with pork pieces. 

Serve with a glass of Willow Creek’s Sweet Agnes Wine!

Cream Sherry Marinated




1/3 bottle Willow Creek Cream Sherry

2-4 Steaks of your choice

2 tbsp. steak seasoning of your choice


Mix all ingredients in a zip lock bag refrigerate overnight. Pull steak out of bag and cook as you like.

Rambo Red Marinade     



½ cup soy sauce

¼ cup Rambo Red

3 tablespoons white sugar         

1 teaspoon minced garlic

1 teaspoon ground ginger

1 teaspoon molasses


Mix together soy sauce, wine, sugar, garlic, ginger and molasses.

*Pour over meat of your choice and refrigerate overnight.

Chambourcin Onion Soup



3 large onions- sliced           

1 stick butter

5 Tbsp. white sugar             

1 ½ cups WCW Chambourcin wine

7 Beef bouillon cubes           

1 Tsp. gravy master

2 Quarts water                         

Sliced mozzarella or provolone cheese

Seasoned croutons


Caramelize onion and sugar with butter using medium heat until onions are tender

Stir in WCW Chambourcin wine, beef bouillon and gravy master. Cook for 20 minutes.

Add water bring to boil for 30 minutes.

Place croutons and cheese on top of onion soup. Broil in oven

For 10 minutes or until lightly brown.

Serves: 8 cups  

   Enjoy with a glass of WCW Chambourcin wine

Cheesy Wine Potato & Broccoli Soup


2 cups chopped onion

2 tablespoons margarine

2 ½ pounds peeled and cubed potatoes

4 cups boiling water

1 cup Willow Creek Chambourcin Wine

4 cubes chicken bouillon

3 cups fresh broccoli, cooked and drained

Salt and pepper to taste

3 cups shredded Yancy Fancy Sharp Cheddar cheese


In a large stock pot sauté onion in butter. Add potatoes, wine, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.

In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.

Add cheese and heat soup through until cheese is melted. Serve warm.

Cheeseburger  Soup


1 ½ lbs ground beef

1 small onion – diced

1 Tbsp. minced garlic

½ stick butter

¼ Cup flour

2 Cup cooked diced celery-

2 Cup cooked diced carrots

¼ Chopped fresh parsley

2 Cups cooked rice

2 small cans Cream of Celery Soup

1 lb Yancey Fancy Double Cream Cheddar Cheese- shredded

1 lb Velveeta- cubed

1 can Chicken broth

1 Cup Milk

2 Cups Willow Creek Chambourcin Wine


Mix and brown ground beef, onion, garlic. Add butter and flour to thicken.

In a 5 quart cooking pot add all ingredients:

Chicken broth, milk, wine, cream of celery soup, rice ,  celery,  carrots, parsley , both cheeses, and browned beef mixture. Simmer all ingredients in pot for 2-3 hours on medium-low heat. Serve with a Glass of Willow Creek’s Chambourcin.

*Suggested soup toppings:  Sour Cream, relish, crumbled bacon, oyster crackers

Apple Cider Sangria


1 bottle of Cayuga White

1 cup of Cream Sherry

2 ½ cups of Apple Cider

1 cup of Ginger Ale

3 Apples Chopped

¼ cup of sugar (for sweeter results add more sugar)

*Combine ingredients into pitcher, and let it sit for 4 hours.

Then serve over ice with an Apple Garnish

Fuzzy Punch


1 bottle Fuzzy Cat

1 bottle Twisted Vine

1 can raspberry lemonade (concentrate)

¼ cup sugar (for sweeter results add more sugar)

1 can Sprite or 7up


* Add fuzzy, twisted, lemonade & sugar

to your pitcher stir and chill for 2 hours.

* Add sprite/ 7up, stir

Pour and serve!

** If you want to garnish your drink add raspberries, strawberries or lime.

Bubbling Temptations Wine Float


1 Bubbling Temptations

Vanilla Ice cream

Bark Ingredients

2 lbs. Pulako’s Milk Chocolate

8 Candy Canes Crushed

Willow Creek’s Chocolate Peppermint Patty “to taste”

 Bark Directions

Melt milk chocolate either in a double boiler or in a bowl over a pot of boiling water.

Stir in crushed candy cane and Willow Creek’s Chocolate Peppermint Patty Wine into melted milk chocolate

Line an 11x17” baking pan with wax paper

Pour and spread chocolate mixture onto wax paper

Chill until firm and breaks into pieces

*Serve a scoop of vanilla ice-cream into a glass of Bubbling Temptations and top it off with our delicious Chocolate Peppermint Patty Bark!

Caramel Apple Sangria


1 bottle Willow Creek’s Cayuga White

1 cup Caramel Vodka

6 cups Apple Cider

2 Apples (medium, cored and chopped)


Mix liquids together, stir in chopped apples, Chill for 3 hours!!!   Serve & Enjoy

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2627 Chapin Rd. Silver Creek, NY 14136       716-934-WINE (9463)

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