Contact Us
of the Month
Vampire Killer
Mud House 
Pinot Noir
Prairie Sunset
Gouda Cheese 
Ethereal Confections
Craft Dark Chocolate
Gift Cards 
Witch's Cauldron
Happy Halloween

  • 1 Tbsp VS Garlic Olive Oil
  • 1 whole small onion, finely chopped
  • 1/2 cup vodka
  • 2 Tbsp Worcestershire sauce
  • 2 tsp hot pepper sauce
  • 1 cup tomato sauce
  • 1 Tbsp horseradish sauce
  • VS Pink Himalayan Sea Salt and ground black pepper to taste
  • 1 & 1/3 lbs beef sirloin
  • Bamboo skewers (6" to 8" long)
  • Heat small saucepan over medium heat. Add 1 Tbsp VS Garlic Olive Oil and onions and saute 5 minutes.
  • Add vodka and reduce by half. Add Worcestershire, hot sauce, tomato sauce, and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble.
  • Salt and pepper to taste.
  • Heat nonstick skillet over high heat. Cut steak into large bite-sized pieces, 1" by 2". Coat meat bites lightly in VS Garlic Olive Oil. Season with steak seasoning blend or salt and pepper, to taste.
  • Cook the steak until caramelized all over, about 2 minutes on each side.
  • Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside the meat to use for dipping.
The Devil's Angel Hair
Shrimp Scampi

  • 1 lb The Devil's Angel Hair pasta - (found at VS)
  • 4 Tbsp VS Garlic Olive Oil
  • 4 Tbsp butter
  • 1 large shallot, finely diced
  • 3 cloves garlic, sliced
  • Pinch of Healthy Life Red Pepper Flakes (optional)
  • 20 large shrimp, about 1 lb, peeled and deveined, tail on
  • VS Pink Himalayan Sea Salt and fresh ground black pepper
  • 1/2 cup Fresh As A Daisy Sauvignon Blanc 
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves
  • Cook The Devil's Angel Hair pasta to package instructions. Drain the pasta and reserve 1 cup of pasta water.
  • Meanwhile, in a large skillet, melt 2 Tbsp butter in 2 Tbsp VS Garlic Olive Oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3-4 minutes. 
  • Season shrimp with salt and pepper. Add shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove shrimp from pan and set aside and keep warm.
  • Add wine and lemon juice to pan and bring to a boil. Add 2 Tbsp butter and 2 Tbsp of VS Garlic Olive Oil. When butter has melted, return shrimp to pan along with parsley, cooked pasta, and reserved pasta water.
  • Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. 
Black Currant Balsamic
"Poison" Apples
  • 2 Tbsp VS Black Currant Balsamic Vinegar
  • 4 large apples
  • 1 Tbsp Healthy Life Saigon Cinnamon
  • 2 Tbsp VS Olive Oil (Butter or EVOO)
  • Heat VS Olive Oil in a skillet on medium-low heat. 
  • Peel and chop apples into 1 & 1/2 inch chunks, then toss with cinnamon. Add a pinch of salt to bring out sweetness if you'd like.
  • Add apples to skillet and let caramelize for a full 20-25 minutes, stirring occasionally.
  • Once soft and caramelized, add VS Black Currant Balsamic Vinegar and stir.
  • Serve hot with ice cream, yogurt, or as a side dish.
Witch's Brew Punch


- 1 (6oz) package lime gelatin

-2 cups boiling water

-3 cups chilled pineapple juice

-2 cups chilled vodka (optional)

-1 (2 liter) bottle chilled lemon-lime flavored 
soda -OR- 1 (2 liter) bottle ginger ale

  • Pour gelatin mix into large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved.
  • Stir in the pineapple juice, the entire 2 liter of soda, and the optional vodka. Let cool to room temperature.