1 1/2 cups of all purpose flour
1/2 tsp. salt
1 cup chilled butter or margarine
3 oz. Cream cheese chilled
1 lbs Ice water or more if needed
1/2 cup Apricot w/Attitude Pepper Jelly
1 tsp. grated Lemon zest
1 egg white beaten until foamy
1/4 cup finely chopped blanched almonds

• Combine flour and salt in food processor.
• Add butter and pulse until size of peas.
• Add cream cheese and blend until dough forms.
• If dough is too dry, add ice water slowly.
• Form into flat disc and wrap in plastic wrap; chill for 30 minutes.
• In small bowl combine apricot jelly and lemon zest.
• Preheat oven to 350F.
• Divide pastry into thirds and roll out to 1/8 inch thick.
• Cut with 3 inch round cookie cutter.
• Place cookies on backing sheet and place 1/2 tsp. of apricot mixture in center of cookie.
• Brush edges with egg white and fold bottom edged over to form a cone shape.
• Brush again with egg white and sprinkle chopped almonds over top of jelly.
• Bake for 12-15 minutes until golden brown.

This recipe serves 4 to 6.

1 small Wheel of Brie
1/2 cup  Apricot w/Attitude Pepper Jelly or
Rockin' Raspberry Chipotle Pepper Jelly
2 sheets Puff Pastry
1/2 cup Toasted Almonds
1 egg yolk
1/4 cup milk or heavy cream

• Mix Pepper Jelly and Almonds together, set aside.
• Mix egg yolk & milk/cream together to make an egg wash (set aside until assembly) .
• Unfold puff pastry sheets.
• Slice wheel of brie in half.
• Spoon jelly/almond mixture in the center of the lower half of the brie wheel (Be careful to keep away from edges).
• Put wheel of brie back together.
• Put brie in the center of the puff pastry.
• Fold one sheet of the puff pastry up and around edges and top of brie wheel. Sealing with egg wash.
• Fold second sheet of puff pastry over top and tuck underneath wheel of brie. Sealing with egg wash.
• Cover puff pastry in egg wash mixture. Bake for 20-30 minutes at 350F until golden brown.

Serve with hearty bread or crackers.

This recipe serves 4 to 6.

Recipe...
BBQ Jalapeno Poppers

8 Jalapeno peppers
1 8oz. package cream cheese
1 jar of Holy Habanero Pepper Jelly

• Cut slit in pepper and take out seeds.
• Fill with cream cheese.
• Coat with olive oil.
• Place on preheated grill
• Grill peppers 10-15min. or until desired tenderness.
• Plate and top with Holy Habanero Pepper Jelly

This recipe serves 2 to 4

4 Cooked and Chilled Boneless Chicken Breasts
2 stalks cleaned celery, minced fine
1 green onion (optional), minced fine
1 tsp Rosie's Poultry Primer or Kingston Jerk Spice
2 tbsp mayonnaise

• Cut chicken into small (¼ inch) chunks.
• In a medium bowl, combine all ingredients.
• Cover & refrigerate for at least two hours.
• Serve on crackers.

Also makes a great chicken salad sandwich.

This recipe serves 4 to 6.

1 package frozen chopped spinach, thawed
2 scallions, minced (white & green parts)
1 stalk celery, minced
½ red bell pepper, seeded, minced
1 tsp lemon juice
pinch salt – to taste
1 cup sour cream or plain yogurt
1 tsp Rosie's Kingston Jerk Spice

• Squeeze water out of spinach and chop very fine.
• In medium bowl, combine all ingredients until well incorporated.
• Cover & refrigerate for at least 2 hours or overnight.
• Serve with vegetable crudités, pita crisps or crackers.

For a festive presentation, hollow out a round loaf of sour dough bread. Spoon in the veggie dip and serve with sliced baguette.

This recipe serves 4 to 6.

4 Lbs. Chicken Wings or drummets
1 Jar Ginger Garlic Pepper Jelly
Jerk Seasoning

• Preheat oven to 400F
• Coat wings in Jerk Seasoning
• Bake in pre-greased pan for 30 min. or until done
• Melt Ginger Garlic Jelly in microwave then place in bowl
• Toss baked wings in melted sauce and serve

This recipe serves 6 to 8

12 Oysters
Mama's Own Savory Salsa Mild w/Roasted Corn

• Cook oysters on a half-shell to your liking.
• Place a spoonful of Mama's Own Savory Salsa Mild w/Roasted Corn on top.

This recipe serves 2 to 6.

Recipe...
Rose City Cheese Dip

2-8oz. Packages Cream Cheese
1/2-Jar of Crazy Cranberry Pepper Jelly or
Apricot w/ Attitude Pepper Jelly
3 Cloves Garlic, Minced
2 Eggs
1 Cup Sharp cheddar cheese, grated

• Preheat oven to 350F.
• Prepare 8" spring form pan by greasing with baking spray or butter.
• Mix all ingredients together.
• Pour into prepared pan and bake for 40 Minutes.
• Heat 2 Tbs. of Pepper Jelly in microwave just before dip is done.
• Remove from oven and glaze top with the 2 tablespoons of pepper jelly.
• Place back in oven for 5 minutes.
• Cool for 5 minutes.

Remove and serve with hearty bread or crackers.

This recipe serves 4 to 6.

Recipe...
Rose City Cheesecake

1-8 oz. Cream Cheese
1-12 oz. Apricot w/ Attitude Pepper Jelly or Hoppin' Jalapeno Pepper Jelly
2 Cloves Garlic, Minced
1 Egg
5 oz. Sharp Cheddar Cheese, grated

• Preheat oven to 350F.
• Prepare 6" spring form pan by greasing with butter or Crisco or spraying with a baking spray.
• Mix all ingredients together using only 1/2 jar of Jelly.
• Pour into prepared pan and bake for 25-30 minutes.
• Cool completely and remove from pan.
• Heat remaining jelly in microwave and glaze over top of cheesecake.

Excellent appetizer served with tortilla chips, crackers or even hearty bread.

This recipe serves 4 to 6.

2 lbs      Chicken Wings (14-15 wings)
1/3 cup  Double Dare Pepper Jelly
1 cup     BBQ Sauce
5 drops  Tabasco Sauce (optional)
1/2 cup   Brown Sugar

• Remove and discard wing tips. Split wings at the joint into two pieces. Place in a large glass or ceramic shallow dish.
• Combine with Pepper Jelly, BBQ sauce, Tabasco and brown sugar. Pour over wings. Cover and refrigerate for at least 30 minutes. Stir wings once or twice during the marinating process.
• Place the marinated wings in baking pan or cast iron skillet. Include the marinating sauce.
• Place in a preheated 425 degree oven.
• Cook for one hour, stirring every 15 minutes.

Try dipping in blue cheese or ranch dressing.

This recipe serves 4 to 6.

1 or 2 ripe avocados
Mama's Own Savory Salsa Hot or Extra Hot

• Cut avocados in half.
• Mash the pulp with a fork.
• Mix desired amount of Mama's Own Savory Salsa Hot or Extra Hot to guacamole. (Start with small amount and increase to taste.

Great on small crackers or toast. Also with chips and nachos.

This recipe serves 2 to 4.