WINE JELLY RECIPES Wine Jelly & Cream Cheese Spread 1/4 Cup any flavor Wine Jelly 1 - 8 oz. Package Cream Cheese (Not low fat or nonfat) In food processor combine Wine Jelly and Cream Cheese. Process until smooth. Add more jelly if you want more flavor or a creamier mixture. Refrigerate to allow flavors to blend. Serve on Crackers, Bagels or English Muffins Bisquick Muffins with a Twist 2 Cups Bisquick 2 Tablespoons Sugar 3/4 Cup Milk 1 Egg Wine Jelly (Chokecherry, Juneberry, Wild Plum, Rhubarb or Apple Cinnamon) Heat oven to 400 degrees. Mix first four ingredients. Beat vigorously with a spoon for 30 seconds. Fill greased muffin cups (or use baking cups) 1/3 full. Spoon a dollop of wine jelly into the center of each muffin cup. Fill cups to 2/3 full with remaining batter. Bake for 15 minutes. For richer muffins add 2 extra Tablespoons sugar and 2 Tablespoons shortening. Apple Dessert Topping For a quick hot apple topping, peel and slice apples. Put into microwave proof dish. Spoon Apple Cinnamon Wine Jelly over the apples. Approximately 2 tablespoons per apple. Heat in microwave 1 - 2 minutes or until apples are soft and jelly is melted. Pour hot apple topping over: Angel Food Cake Ice Cream Pound Cake Hot Cakes or Waffles Layered Dip 1 Can Black Olives 4-5 Green Onions Sliced 1 1/2 Cups Shredded Cheddar Cheese 1 Cup Sour Cream 1 Container Guacamole 2 Cups Shredded Lettuce 1 Tomato Cut Up In deep dish casserole dish combine 1 can refried beans mixed with 1 - 6 oz. jar Apple Jalapeno Wine Jelly. Spread Mixture evenly across the bottom of the dish. Layer other ingredients on to. Chill and serve with tortilla chips. Wine Jelly Teriyaki Marinade 1/2 cup soy sauce 1/4 cup vegetable oil 6 oz. Apple Jalapeno Wine Jelly melted 2 tsp. ginger 1 tsp. garlic powder Combine ingredients & beat with wire whip. Pour over your favorite meat, pierce with fork to tenderize. Marinate in refrigerator 4 - 6 hours turn meat occasionally. Grill 7 - 10 minutes - baste with marinade. 2 Bottles Chili Sauce 1 6 oz. Jar Wild plum Wine Jelly 2 Lbs. Ground Beef Make Meatballs (Combine 2 eggs, 2 cups bread crumbs, 3/4 cup diced Onion, 1/2 cup catsup, salt & pepper to taste) Form meatballs and brown in skillet. Combine Chili Sauce & Wine Jelly, melt in measuring cup in microwave if necessary. Pour over meatballs and cook 45 minutes. Cream Cheese-Wine Jelly Cookies 3/4 cup margarine, softened 8 oz. cream cheese softened 2-1/2 tsp. sugar 2 cups flour 1/4 cup Wine Jelly - any flavor Powder sugar for garnish Beat margarine, cream cheese & sugar in medium bowl until fluffy; mix in flour and beat until if forms a soft dough. Refrigerate until firm - about 3 hours. Roll dough on lightly floured surface 1/8" thick. Cut with 3 inch round cutter. Place 1/4 tsp. wine jelly in center of each round; fold rounds into halves. Crimp edges firmly with tines of a fork. Pierce tops of cookies with sharp knife. Bake on greased cookie sheet in preheated 350 degree oven until lightly brown - about 10 minutes. Sprinkle with powdered sugar and cool on wire racks. Approximately 36 cookies. Stuffed Chicken Breasts 6 Boneless Chicken Breasts (pounded flat) 8 Ounces Cream Cheese 1 Onion Diced, Salt & Pepper 1/4 Cup Apple Jalapeno Wine Jelly Preheat oven to 350 degrees. Place chicken breasts between wax paper & pound to flatten. Combine Cream Cheese and Jelly in food processor until smooth. Place 1/6 of the cream cheese mixture and a spoonful of Onion on each chicken breast. Roll up and secure with a tooth pick. Place in shallow baking dish & sprinkle with salt & pepper. Bake uncovered 35 minutes. Serve hot with additional wine jelly sauce if desired. Combine wine jelly with sour cream or plain yogurt and drizzle over the top. Chocolate Wine Jelly Cakes 2 cups flour 3/4 cup cocoa 1 1/4 tsp. baking soda 1/2 tsp. salt 3/4 cup butter 2 eggs 1 tsp. vanilla 1 1/4 cups confectioners sugar for sprinkling on top. 1 Jar Wine Jelly - your favorite flavor Make into 2 layer cakes or cupcakes. Preheat oven to 350 degrees. Spray 2 cake pans with cooking spray, line with parchment paper and spray paper. Sprinkle pans with flour, discarding excess. (Or line muffin tins with cupcake papers) Sift flour, cocoa, baking powder and salt into bowl. Cream butter with an electric mixer, add sugar and beat until fluffy 3 - 5 minutes. Add eggs one at a time, add vanilla and continue beating 1 - 2 minutes. Sift 1/3 of flour mixture over butter mixture and fold them together. Continue folding in other portions of flour mixture. Spread 1/4 batter in cake pan - spread with 1/2 jar of Wine Jelly, spread 1/4 cake mixture over top. Do the same with remaining cake batter or follow same procedure in cup cake liners. Bake cakes 30 - 35 minutes, cupcakes 20 minutes. Wine Jelly Top Cookies 1 cup sugar 1 cup molasses 1 cup shortening 2 egg yolks 1 tbsp. vinegar 1/2 tsp. ginger 1/2 tsp. cinnamon 1/4 tsp. cloves 1 tsp. baking soda 2 tbsp. hot water 2 egg whites Apple Cinnamon Wine Jelly for centers Dissolve 1 tsp. baking soda in hot water. combine all ingredients except egg whites. Add enough flour to make a very stiff dough. Roll, cut in circles and dip in egg white, then in granulated sugar. Make a depression and put 1/2 tsp. Wine Jelly in center of each cookie. Bake at 375 degrees until lightly brown. Watch closely as they will burn easily. Sprinkle with additional granulated sugar while they are warm. Lamb or Pork Chops With Wine Jelly Glaze 8 Lamb or Pork Chops 1 Tsp. Minced Garlic 1 Tbsp. Butter 1/2 C. Rhubarb or Wild Plum Wine Jelly 1 Tbsp. Rosemary 1/4 Tsp. Coarse Ground Black Pepper Salt to taste. Wine Jelly Glaze: In small saucepan, sauté garlic in butter, add rosemary, pepper and salt. Add Wine Jelly and cook until smooth. Remove from heat and set aside. Broil Lamb or Pork Chops: Arrange chops on rack in broiler. Generously brush top side with glaze. Broil for 6 minutes. Turn chops & brush with glaze. Broil 4-5 minutes until done.