Habanero Jam Dip
¼ cup pine nuts
8 ounces cream cheese, softened
½ cup Diane’s Sweet Heat habanero jam
2 cloves garlic, finely minced
¼ cup cilantro, chopped
1 ¼ cups sharp cheddar cheese, grated
Sliced bread, crackers, or endive cups

Roast pine nuts in a pan on the stovetop until golden brown. Blend cream cheese, ¼ cup Diane’s Sweet Heat habanero jam, garlic, cilantro, and cheddar cheese. Refrigerate for at least 2 hours. Spread the remaining jam evenly a cross the top surface and sprinkle on the pine nuts.
Serve with bread, crackers, or endive cups.

Brian's Baked Shrimp Wrapped in Bacon

Wrap each uncooked, medium-sized or large shrimp or prawn with half a strip of bacon (I pre-cook the bacon for a few minutes).  Use a toothpick to hold them together.  Place on cookie sheet and bake at 375 for about 20 minutes Dip in Diane’s Sweet Heat habanero jam.

Pepper Jam-Cheddar Thumb Print Cookies
2 cups grated sharp cheddar cheese
½ cup softened butter
1 cup flour
½ teaspoon paprika
Diane’s Sweet Heat habanero jam
1 teaspoon salt

Combine all ingredients and mix well. Wrap in plastic wrap and chill for 30 minutes. Roll dough into 1-1 ½ inch balls. Place on cookie sheet 2 inches apart. Press thumb into each cookie before baking. Bake in preheated 400°F oven for approximately 10 minutes. Cool 1 minute on cookie sheet. Press centers again with thumb. When cookies are almost cool, fill centers with Diane’s Sweet Heat habanero jam.

Tortilla Rollups
4 – 8 ounce blocks of cream cheese
2 cups sharp, grated cheddar
1 cup chopped pecans
1 cup dried fruit
1 bunch green onions
½ cup Diane’s Sweet Heat habanero jam
 9 large flour tortillas

Mix all in mixer and spread on tortillas. This recipe works particularly well with dried cranberries and Holiday Cranbanero Jam.

Mary’s Brie in Puff Pastry
3 tablespoons Diane’s Sweet Heat Holiday cranbanero jam
3 tablespoons cranbery sauce (chunky style)
¼ cup dried cranberries
½ cup pecans, toasted

Preheat oven to 350°.Take top skin off of brie. Mix all cranberry ingredients together. Top with pecans. Wrap in puff pastry. Bake until golden brown

Sweet Heat Wings
2-3 pounds chicken wings or drummettes, thawed
5 ounces Diane’s Sweet Heat habanero jam
¼ cup dijon mustard or spicy mustard

Preheat oven to 350°. Combine jam and mustard and set aside. Place chicken 9 x 13 foil baking pan and bake for 15 minutes. Drain liquid from pan. Sprinkle with salt and pepper and pour jam/mustard mixture over chicken and bake for approximately 1 hour turning frequently.