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.
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.