F.R.O.G. Jam Sauce

Rocky Mountain Orchards, located in Estes Park, F.R.O.G. Jam consists of Figs, Raspberries, Oranges, and Ginger. Blend the following ingredients and pour over chicken or pork. If used as a marinade for chicken, discard the leftover marinade.

Ingredients:

• 2 Tbsp Rocky Mountain Orchards F.R.O.G. Jam
• 1 cup Teriyaki Sauce
• 1/4 cup honey
• Dash lemon juice

www.rockymtorchards.com

Cheesecake Bread Pudding

Ingredients:

• Wind & Willow Caramel Butter Rum Cheesecake (divided)
• 3/4 cup melted butter (divided)
• 3 eggs (divided)
• 2 cups applesauce
• 2/3 cup milk

Directions:

1. Preheat oven to 350 degrees. Spray 8"x 8" cooking pan with oil.
2. Measure out 1 cup of the Butter Rum Mix; set aside.
3. Combine the rest of the Butter Rum Mix (Cheesecake Mix and Topping will be used later) with 1/2 cup butter and 1 egg. Press into bottom of prepared pan.
4. Combine Cheesecake Mix, 2 eggs, applesauce, milk, and optional rum flavor and beat until smooth.
5. Pour over batter in pan. Combine reserved Butter Rum Mix, sugar, and 1/4 cup melted butter. Crumble (or drop by spoonful) over top of cake. Sprinkle with pecans.
6. Bake for 55 minutes. Allow to cool for 10 minutes before serving. Place 2 or 3 large spoonfuls into a serving dish and drizzle with Caramel Topping.

www.windandwillow.com

Avacado Fries with White Girl Salsa

Dip these amazing fries into your favorite White Girl Salsa! Flavors include: Original-Hot, Original-Mild, and Cranberry-Mango.

Ingredients:

• Extra Virgin Olive Oil
• 1/4 cup flour
• 2 large eggs, beaten to blend
• 1 1/4 cups panko bread crumbs
• 2 firm, ripe avocados, pitted, peeled, and sliced into 1/2 inch wedges

Directions:

1. Preheat oven to 375 degrees; coat a cookie sheet with olive oil.
2. Mix flour and salt in a shallow pan.
3. Put the eggs in a separate dish and the panko in its own dish.
4. Dip the wedges in the flour and shake off the excess.
5. Dip into the eggs and then into the panko.
6. Place on cookie sheet and bake until golden, about 15 minutes.
   
   www.whitegirlsalsa.com
   
   
   
   

French Onion Soup

made with Roasted Garlic Onion Jam and Extra Virgin Olive Oil
serves 12-16

Ingredients:

• 3 large sweet onions, sliced thin
• 3 Tbsp STONEWALL KITCHEN Extra Virgin Olive Oil
• 5 cups (42 oz.) beef broth
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup STONEWALL KITCHEN Roasted Garlic Onion Jam
• 1 loaf French Bread, cut into 1" slices, toasted
• 4-6 oz. Gruyere, Swiss, or Provolone cheese, grated

Directions:

1. Over medium heat, warm oil in a large stockpot or Dutch oven.
2. Add onions and cook for 15 minutes, stirring occasionally until lightly browned.
3. Reduce heat to low and let simmer, stirring occasionally.
4. Cook for 35-45 minutes until onions are a deep, golden brown.
5. Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20-25 minutes.
6. Ladle soup into 4 heat proof bowls. Top with toasted bread slices and grated cheese.
7. Broil 2-3 minutes until cheese is bubbly and browned.
8. Garnish, if desired, with fresh chives, parsley or thyme.

www.stonewallkitchen.com