Easy Entertaining Ideas
Hawaiian Cheese Ball Recipe - This is a simple cheese ball sure to please a crowd. It can be cut in half if serving a smaller group.
2 blocks softened cream cheese
1 package deli ham (diced) - Note: do not use honey ham.
4 green onions (optional) (sliced)
1/2 jar - approximately 4 oz Fresh Batch Jams Aloha Jam
Directions - mixed cream cheese, diced deli ham and green onions until well distributed. Get your hands dirty with this one! Once well mixed shaped into a ball, wrap in plastic and chill at least one hours.
When ready to serve place on platter. Made a small divot in the center and spoon Aloha Jam on top. Reserve some Aloha Jam to replenish when needed. Serve with your favorite cracker.
Baked Brie with Cranberry Walnut (Holiday Line) or Raspberry Zinfandel Jam
A simple yet elegant appetizer sure to please and impress your guests.
1 - Round Brie
1- 8 oz jare Fresh Batch Cranberry Walnut Jam or Raspberry Zinfandel Jam
1/4 c. Choppe Walnuts - Optional
Preheat oven to 350 degrees.
Remove top part of rind of brie and place in an oven proof baking dish. Bake for 5 minuses. Pour Jam over brie, sprinkle walnuts over jam and heat an additional 5 mins. until warm and bubbly. Remove from oven and serve with your favorite crackers.
Pepper Party Pleaser
1- 8 oz block cream cheese, softened
1 - 8 oz jar Fresh Batch Hot Pepper Jelly
Pour Hot Pepper Jelly over cream cheese and serve with your favorite crackers.
For a smaller group cut cheese in half and replenish with cheese and jelly when needed.
Raspberry Zinfandel Salad Dressing. This homemade dressing is an easy healthy version to what you find on the store shelves. Its only takes a few ingredients you probably have one hand.
1/2 c. Fresh Batch Jams Raspberry Zinfandel Jam (If Jam it too thick soften by stirring quickly or microwave for 30 seconds)
2T White Wine Vinegar
2T Olive Oil
2t Dijon Mustard (can submitted spicy mustard)
Season with Salt & Pepper
Stir ingredients until well blended. Pour over 6 c. baby Spinach leaves, 1/3 c dried cranberries 1/3 c walnut pieces, sliced red onion and blue cheese crumbles (optional - but yummy!)
Also perfect drizzled over sliced cucumbers for a quick summer snack.
Refrigerate remaining dressing. May need to microwave a few seconds and whisk prior to using.
Balsamic Raspberry Chicken - (Adapted from Trisha Yearwood - Food Network)
A easy and healthy weeknight meal. Serve with salad and cauliflower rice.
4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock
1/2 cup white wine
6 ounces cremini mushrooms, sliced
1/2 cup Fresh Batch Jams - Raspberry Zinfandel Jam
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest
Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the Raspberry Zinfandel Jam, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.
Aloha Chicken - To make 4 chicken breasts, mix 1/2 cup Fresh Batch Jams Aloha Jam and your favorite BBQ Sauce (note - do not use honey BBQ sauce as it will be too sweet). Mix two ingredients and spread on chicken half way through cooking time. Baste again just prior to taking off girls or out of oven.
Fresh Batch Aloha Jam also makes a great topping for any type of fish, especially salmon. Spoon Aloha Jam on top of Salon once cooking is complete. Cover and the Aloha will melt into a wonderful glaze.
You can spice up this recipe by mixing garlic, ginger, soy sauce in saucepan Add Aloha Jam and merry flavors. Top you fish and enjoy!
A simple yet moist cake - your family will think its from a bakery!
1 8 oz jar Fresh Batch Jams Aloha Jam
1 box Yellow Cake Mix (or homemade if desired)
1 jar of Frosting (or favorite butter cream if desired. My favorite recipe is here)
1 cup of coconut flakes (toasted optional)
Two 9-inch round cake pans.
Directions: Prepare cake as indicated on box. Divide batter into two 9-inch round cake pans. Bake as directed on box or your recipe. When cake has cooled completely, spoon 3/4 jar of Aloha Jam on top of one of the cake. Place the other cake on top. Frost entire cake and sprinkle coconut over top of cake.
Apple Butter Spice Cake
1 c packed brown sugar
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c chopped pecans
2 cups all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t salt
1/2 c butter, softened
1 c white sugar
3/4 c Fresh Batch Jams Honey Apple Butter
1 t. vanilla extract
1/2 c whole bran cereal or wheat germ
1 c sour cream (or subset low fat yogurt)
2 eggs, beaten
Preheat over to 350 degrees F. Spray or grease one 9x13 inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
Sift together the flour, baking powder, baking soda and salt.
Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream (or your); mix well after each addition.
Pour batter into the pan.
Bake for 40 minutes.