Uploaded September 2026 | Updated September 2026, 1 week ago
Terri Chaffer of Love That Olive is fully embracing the spirt of the MN State Fair with an entire menu designed to be served on a stick!
lovethatolive.com
kstp.com/tcl/twin-cities-live-sponsored/love-that-olive-on-a-stick
Click here to print Baked Bread Cheese On-a-Stick: kstp.com/wp-content/uploads/2026/08/Baked-Bread-Cheese-on-a-Stick.pdf
Click here to print Balsamic Strawberry Shortcake On-a-Stick with Balsamic Whipped Cream: kstp.com/wp-content/uploads/2026/08/Balsamic-Strawberry-Shortcake-on-a-Stick.pdf
Click here to print Raspberry Honey Mustard Pretzel-Crusted Chicken Finders On-a-Stick: kstp.com/wp-content/uploads/2026/08/Raspberry-Honey-Mustard-Pretzel-Crusted-Chicken-Fingers-on-a-Stick.pdf
Click here to print Peach Balsamic Pork Tenderloin On-a-Stick with Hot Pepper Bacon Cream Cheese Dip: kstp.com/wp-content/uploads/2026/08/Peach-Balsamic-Pork-Tenderloin-on-a-Stick.pdf
Baked bread cheese on a stick
PREP TIME: 5 min | COOK TIME: 8–12 min | SERVES: 4–6
Ingredients:
• 1 package bread cheese (Juustoleipä), about 8–10 oz.
• 2–3 Tbsp. Sweet Cream Butter EVOO, divided
• Acacia Honey, for drizzling
• LTO Salt Flakes, to taste
• Wooden sticks or skewers
Directions:
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut bread cheese lengthwise into thick strips, about 1 inch wide.
3. Carefully insert a wooden stick lengthwise into each strip.
4. Arrange sticks on the prepared baking sheet and generously drizzle or brush with Sweet Cream Butter EVOO, coating both sides.
5. Bake for 8–12 minutes, turning once, until hot, softened and golden at the edges. For extra browning, place under the broiler briefly at the end.
6. Transfer to a serving platter and drizzle with additional Sweet Cream Butter EVOO followed by a generous drizzle of Acacia Honey.
7. Finish with LTO Salt Flakes and serve immediately while warm.
Balsamic strawberry shortcake on a stick
PREP TIME: 20 min | SERVES: 6 (makes about 12 skewers)
Ingredients:
Strawberry shortcake skewers
• 1 prepared pound cake
• 1 lb. fresh strawberries
• LTO Strawberry Balsamic Vinegar, for drizzling
• 12 wooden skewers
Strawberry balsamic whipped cream
• 1 cup heavy whipping cream, very cold
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla extract
• 1–2 Tbsp. LTO Strawberry Balsamic Vinegar, to taste
Directions:
1. Cut the pound cake into 1-inch cubes.
2. Wash and thoroughly dry the strawberries. Remove stems and halve any large berries, leaving smaller ones whole.
3. Alternately thread pound cake cubes and strawberries onto each skewer, leaving enough room at the bottom to hold comfortably.
4. Pour cold heavy whipping cream into a chilled mixing bowl and beat until it begins to thicken.
5. Add powdered sugar and vanilla, then continue whipping until soft peaks form.
6. Gently add 1 Tbsp. Strawberry Balsamic Vinegar and whip just until incorporated. Taste and add more if desired. Do not overbeat.
7. Arrange skewers on a serving platter and drizzle generously with Strawberry Balsamic Vinegar just before serving.
8. Serve with the whipped cream in a bowl alongside for dipping.
Raspberry Honey Mustard Pretzel-Crusted Chicken Fingers on a Stick
PREP TIME: 30 min | COOK TIME: 16–20 min | SERVES: 4–6
Ingredients:
• 1½ lbs. chicken breast tenderloins, about 12 pieces
• ½ cup Raspberry Honey Mustard Pretzel Dip, plus more for serving
• 1½ cups panko breadcrumbs
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• Sweet Cream Butter EVOO, for drizzling
• 12 sturdy wooden skewers or sticks
Directions:
1. Soak wooden skewers in water for 20–30 minutes. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and lightly coat with Sweet Cream Butter EVOO.
2. Insert a skewer lengthwise into each chicken tender, leaving enough exposed at the bottom for easy holding.
3. Brush each chicken tender generously on all sides with Raspberry Honey Mustard Pretzel Dip.
4. Combine panko, sea salt and pepper in a shallow dish. Press each coated tender firmly into the panko, turning until all sides are covered and crumbs adhere well.
5. Arrange chicken fingers on the prepared baking sheet with space between each. Lightly drizzle Sweet Cream Butter EVOO over the panko coating.
6. Bake for 16–20 minutes, turning once halfway through, until the coating is golden and the chicken reaches 165°F internally.
7. Finish with a light drizzle of Sweet Cream Butter EVOO and serve immediately with extra Raspberry Honey Mustard Pretzel Dip on the side.
Terri Chaffer of Love That Olive is fully embracing the spirt of the MN State Fair with an entire menu designed to be served on a stick!
lovethatolive.com
kstp.com/tcl/twin-cities-live-sponsored/love-that-olive-on-a-stick
Click here to print Baked Bread Cheese On-a-Stick: kstp.com/wp-content/uploads/2026/08/Baked-Bread-Cheese-on-a-Stick.pdf
Click here to print Balsamic Strawberry Shortcake On-a-Stick with Balsamic Whipped Cream: kstp.com/wp-content/uploads/2026/08/Balsamic-Strawberry-Shortcake-on-a-Stick.pdf
Click here to print Raspberry Honey Mustard Pretzel-Crusted Chicken Finders On-a-Stick: kstp.com/wp-content/uploads/2026/08/Raspberry-Honey-Mustard-Pretzel-Crusted-Chicken-Fingers-on-a-Stick.pdf
Click here to print Peach Balsamic Pork Tenderloin On-a-Stick with Hot Pepper Bacon Cream Cheese Dip: kstp.com/wp-content/uploads/2026/08/Peach-Balsamic-Pork-Tenderloin-on-a-Stick.pdf
Baked bread cheese on a stick
PREP TIME: 5 min | COOK TIME: 8–12 min | SERVES: 4–6
Ingredients:
• 1 package bread cheese (Juustoleipä), about 8–10 oz.
• 2–3 Tbsp. Sweet Cream Butter EVOO, divided
• Acacia Honey, for drizzling
• LTO Salt Flakes, to taste
• Wooden sticks or skewers
Directions:
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut bread cheese lengthwise into thick strips, about 1 inch wide.
3. Carefully insert a wooden stick lengthwise into each strip.
4. Arrange sticks on the prepared baking sheet and generously drizzle or brush with Sweet Cream Butter EVOO, coating both sides.
5. Bake for 8–12 minutes, turning once, until hot, softened and golden at the edges. For extra browning, place under the broiler briefly at the end.
6. Transfer to a serving platter and drizzle with additional Sweet Cream Butter EVOO followed by a generous drizzle of Acacia Honey.
7. Finish with LTO Salt Flakes and serve immediately while warm.
Balsamic strawberry shortcake on a stick
PREP TIME: 20 min | SERVES: 6 (makes about 12 skewers)
Ingredients:
Strawberry shortcake skewers
• 1 prepared pound cake
• 1 lb. fresh strawberries
• LTO Strawberry Balsamic Vinegar, for drizzling
• 12 wooden skewers
Strawberry balsamic whipped cream
• 1 cup heavy whipping cream, very cold
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla extract
• 1–2 Tbsp. LTO Strawberry Balsamic Vinegar, to taste
Directions:
1. Cut the pound cake into 1-inch cubes.
2. Wash and thoroughly dry the strawberries. Remove stems and halve any large berries, leaving smaller ones whole.
3. Alternately thread pound cake cubes and strawberries onto each skewer, leaving enough room at the bottom to hold comfortably.
4. Pour cold heavy whipping cream into a chilled mixing bowl and beat until it begins to thicken.
5. Add powdered sugar and vanilla, then continue whipping until soft peaks form.
6. Gently add 1 Tbsp. Strawberry Balsamic Vinegar and whip just until incorporated. Taste and add more if desired. Do not overbeat.
7. Arrange skewers on a serving platter and drizzle generously with Strawberry Balsamic Vinegar just before serving.
8. Serve with the whipped cream in a bowl alongside for dipping.
Raspberry Honey Mustard Pretzel-Crusted Chicken Fingers on a Stick
PREP TIME: 30 min | COOK TIME: 16–20 min | SERVES: 4–6
Ingredients:
• 1½ lbs. chicken breast tenderloins, about 12 pieces
• ½ cup Raspberry Honey Mustard Pretzel Dip, plus more for serving
• 1½ cups panko breadcrumbs
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• Sweet Cream Butter EVOO, for drizzling
• 12 sturdy wooden skewers or sticks
Directions:
1. Soak wooden skewers in water for 20–30 minutes. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and lightly coat with Sweet Cream Butter EVOO.
2. Insert a skewer lengthwise into each chicken tender, leaving enough exposed at the bottom for easy holding.
3. Brush each chicken tender generously on all sides with Raspberry Honey Mustard Pretzel Dip.
4. Combine panko, sea salt and pepper in a shallow dish. Press each coated tender firmly into the panko, turning until all sides are covered and crumbs adhere well.
5. Arrange chicken fingers on the prepared baking sheet with space between each. Lightly drizzle Sweet Cream Butter EVOO over the panko coating.
6. Bake for 16–20 minutes, turning once halfway through, until the coating is golden and the chicken reaches 165°F internally.
7. Finish with a light drizzle of Sweet Cream Butter EVOO and serve immediately with extra Raspberry Honey Mustard Pretzel Dip on the side.
