Candied Pepper Jam Bacon Recipe

Candied Pepper Jam Bacon Recipe

Sometimes you just need to eat bacon, because I said so! Everything in moderation, right?

I have been wanting to try this for a long time...candied bacon.  I was very intrigued by the whole concept, so I researched the ingredients, and found mostly maple syrup (sugar) and/or brown sugar, and sometimes a spice like cayenne.  Then I thought pepper jam...hmmm...we have that!  So I decided to give it a try. Below, I used our hot pepper jams (sweet, spicy and salty) as well as our Lem'n Raspberry Marmalade (the lemon and the raspberry, combined with the salty bacon was to die for). The result, amazing!  Buy our Cherchies® Pepper Jams today, and you'll have them in time to impress your guests for the holiday weekend.

Ingredients

• Bacon, sliced in half (you could use entire slice without cutting)
• 1 Tablespoon (per slice) Cherchies®Cherry Hot Pepper Jam (or Cherchies® Strawberry Hot Pepper Jam, Cherchies® Cranberry Hot Pepper Jam for the holidays, or Cherchies®Lem'n Raspberry Marmalade)

Preparation

Slice desired amounts of bacon and place in jelly roll pan.  Spread about 1 Tablespoon of pepper jam on each slice of bacon.  Cook at 350 until bacon is cooked to your desired doneness.  Serve the bacon on a pretty platter or glass for an appetizer.  It's that easy!  Enjoy!

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Fruit Salad with Champagne Honey Mustard Dressing Recipe

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Champagne Honey Mustard Dressing Recipe

"Fruit Salad...honey, honey".  How can you go wrong with fruit, nuts and honey?  This easy recipe would be perfect for a brunch, a bridal or baby shower, or just a quick power-packed breakfast.  The Cherchies® Champagne Mustard in the dressing brings out the tanginess of the fruit, and adds a certain "je ne sais quoi" (a property that makes something distinctive...ooh la la) to the dish.

Ingredients

• 1 apple cored and chopped
• 1 banana, sliced
• 1 (Tablespoon) Tbsp. lemon juice
• 1 can (11 oz.) mandarin oranges, drained or 11 oz. Clementine oranges, peeled and separated (my children are not fans of Mandarin oranges)
• 1 avocado, peeled and chopped
• 1/4 cup raisins
• 1/4 cup chopped walnuts or pecans
• Cherchies Honey Mustard Dressing Recipe (below)

Honey Mustard Dressing Ingredients

• 2 Tablespoons (Tbsp.)  white wine vinegar
• 2 Tablespoons Cherchies® Champagne Mustard
• 2 Tablespoons honey
• 1/4 teaspoons (tsp.) salt
• freshly ground pepper to taste
• 1/2 teaspoon (tsp) poppy seeds
• 1/2 cup olive oil

Preparation
In a small bowl, add lemon juice.  Core and chop apple and banana, and dip into lemon juice to prevent browning.  Combine all ingredients  (I was skeptical about adding avocado, but it imparts a lovely creamy texture to this salad). 

Combine honey mustard dressing ingredients in a small bowl.  Add enough of the honey mustard dressing recipe to coat the fruit evenly.  Enjoy!

Eggs 'N Chile Casserole Recipe

Eggs, cheese, and sausage...Hello beautiful!  This is a lovely dish that can be made ahead and paired with our Strawberry Spinach Salad Recipe,  you will have a meal for brunch, lunch, or even dinner (Breakfast for dinner- I did that a lot when the kids were little and my dear hubby was out of town.  Yum!).  

Ingredients

• 4 English muffins, split
• 4 teaspoons (tsp.) butter, softened
• 1 lb.  bulk pork sausage
• 4 oz. can diced green chiles, drained
• 3 cups cheddar cheese, shredded
• 2 teaspoons (tsp.) Cherchies® Lem'n Pepper Spicy Blend Seasoning
• 1 1/2 cups low fat sour cream
• 12 eggs, beaten

Preparation

Spread each side of an English muffin with 1 tsp. butter and place buttered side down in a lightly greased baking dish (13x9x2 inch baking dish).  

Cook sausage until browned.  Drain.  Layer half of the sausage, chilies, cheese, and Lem'n Pepper over English muffins.  

Combine sour cream and eggs; pour over casserole.  

Top with remaining sausage, chilies, cheese, and Lem 'n Pepper.   Cover and refrigerate for 8 hours. Remove from refrigerator and let stand at room temperature for 30 minutes.  Bake for 35-40 minutes, uncovered at 350 degrees.  Ole!

Blackberry Monkey Bread Muffin Recipe

Blackberry Monkey Bread Muffin Recipe

I love berries, and I love sweet rolls, so the thought of combining the two made my knees quiver. Ok, maybe not quiver, but you get the gist. My family also loves sweet rolls, but I save making them from scratch for the holidays as they are a labor of love, and I wanted something quick this time!

I recently ran across my monkey bread recipe, which used refrigerated biscuits, and it dawned on me, monkey bread muffins (quick, easy, and elegant)! I wanted to jazz them up even more, so my daughter and I tested them with our Blackberry preserves. Talk about tantalizing your tastebuds! The muffins were incredibly decadent and buttery with a hint of cinnamon and blackberry sweetness, pure perfection. I do not know why I didn't think of these gems sooner. They were a massive hit with our family. My advice? Make sure to grab some for yourself because these tasty morsels will not last long, and they will disappear right before your eyes:)

Comment below and let us know if you have tried this recipe. Thank you for visiting. Please come back again.

Ingredients

• 1 package of Refrigerated biscuits (we used Pillsbury Grands Biscuits)

• 1/2 cup sugar

• 2 Tablespoons (Tbsp) Cinnamon

• 1 stick butter, melted

• Cherchies® Seedless Blackberry Preserves (about 1 Tablespoon (Tbsp) per muffin or try this recipe with our other preserves.

• Zest of one lemon, divided

• Lemon Cream Cheese Icing (below)

Lemon Cream Cheese Icing

• 4 oz. room temperature, cream cheese

• lemon zest

• Juice of one lemon

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla

Preparation

Add the sugar and cinnamon to a resealable plastic bag and shake the bag.  Open the biscuits and cut biscuits into sixths with kitchen shears or a sharp knife.  (This is a great family activity).

Lightly grease muffin pan with cooking spray or place muffin liners into trays.  Place four biscuits into each muffin tin, and pour melted butter over the biscuits.  Drizzle about 1 Tablespoon of Cherchies® Seedless Blackberry Preserves over biscuits.  Sprinkle biscuits with half of the lemon zest.

Bake muffins at 350 degrees for about 15-20 minutes, or until golden brown.  While muffins are baking, prepare the icing by mixing together the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla.

Remove muffins from oven and cool about 6-9 minutes before serving.  Drizzle with icing and serve warm.  Ohhhh my goodness...Enjoy!