Lady Blush Recipes

New Found Meatloaf

1 1/2 lbs. ground beef or ground turkey
1/4 lb. pork sausage
2 eggs
1/2 cup Oatmeal (not quick oats)
1 small can tomato sauce
1 tbs. favorite garlic seasoning
1/3 cup Habanero, Ginger Garlic, or Apricot Pepper Jelly

1. Mix meat, eggs, tomato sauce and seasoning with hands until blended.
2. Mix in oatmeal.
3. Mix in pepper jelly.
4. Bake at 375 degrees for 1 hour

For added flavor glaze top of meatloaf with pepper jelly

Tenderloin Glazed Steaks

4 Tenderloin steaks
3/4 tsp. garlic salt
3/4 tsp. chili powder
1/2 tsp. coarse ground black pepper
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
1 tbs. olive oil
1/4 cup beef stock
1/4 cup balsamic vinegar
1/4 cup Raspberry Chipotle or Apple Pear Pepper Jelly

1. Combine garlic salt, chili powder, pepper, cumin and oregano
2. Rub over both sides of steaks.
3. Heat oil in large skillet over med-high heat for three minutes.
4. Add steaks and cook for 4 minutes on each side.
5. Transfer steaks to platter; keep warm.
6. Add stock, vinegar and jelly to skillet and cook for 5 minutes until thickened. Spoon sauce over steaks and serve

Superb Meatballs

2 Lbs. Ground Beef
1 Egg slightly beaten
1 Large Grated Onion
1/2 cup oats
1/4 cup Lady Blush Apple Cider
1/2 Tsp. Garlic Powder
1 Tbs. Worcestershire Sauce
1 12 oz. Chili Sauce
1 12 oz. Huckleberry or Cranberry Pepper Jelly

1. Combine first five ingredients.
2. Shape into small balls.
3. Brown meatballs in lightly oiled pan or bake in 350 degree oven for 15 minutes.
4. Combine next two ingredients.
5. Add to crock pot and heat mixture.
6. Add meatballs to heated sauce.
7. Cook for 1-2 hours before serving.

Seared Ginger Garlic Ahi

1 lb Chunk Ahi (5 - 6 chunks)
1/2 cup Ginger Garlic Pepper Jelly
Olive Oil
Garlic Powder
Seasoning Salt
Chile Powder

1. Combine Garlic Powder, Seasoning Salt and Chile Powder into a rub. Take Ahi and coat with rub.
2. Pour Olive Oil with a tablespoon of Garlic Powder into pan. Coat the bottom of the pan. Switch on to Medium Heat.
3. Flash Fry Ahi in pan (one minute per side)
4. Top Ahi with pepper jelly.

If done correctly, Ahi will have a crispy brown coating - and will be partially raw inside

Mango Spinach Salad

1/4 cup + 2 Tbs Mango Pepper Jelly
1/4 cup Extra Virgin Olive oil
1/4 cup Lady Blush Apple Cider
1/4 tsp. Dijon Mustard
1/4 tsp. Salt
4 cups Spinach
1/2 cup fresh Mango chunks (opt)
1/3 cup walnuts or pecans (candied or plain)
1/2 cup Goat cheese or Gorgonzola

1. In a small bowl, whisk together the pepper jelly, olive oil, mustard and salt. Heat dressing in the microwave for 30 seconds. Let cool.
2. Place the spinach in a large bowl, and toss with dressing.
3. Top with cheese and nuts, toss and serve.

Ginger Jelly Glazed Sweet Squash

1 Lbs. sweet meat squash (or any orange flesh winter squash)
1/2 Cup Ginger Garlic or Cranberry Pepper Jelly
2 Tbsp. butter
1/2 Cup dried Cranberries
1/2 Cup Cranberry juice, heated

1. Peel, de-seed and cut squash into 1" cubes.
2. Pour 2 Tbs. Melted Butter in bottom of a shallow baking dish.
3. Add Squash to baking dish.
4. Season with salt and pepper.
5. Roast in 350 degree oven until Squash cubes are barely tender.
6. Brush Pepper Jelly on top of Squash and bake for an additional 10 minutes.
7. While you are waiting for the final baking. Combine the heated juice and dried cranberries. Let them soak for 10 minutes .
8. Drain the cranberries and add to Squash. Toss Gently.
9. Place in serving dish

Cranberry or Cherry Chicken Salad

1/2 cup cranberry or black cherry pepper jelly
1/3 cup Balsamic Vinegar
1/3 Olive Oil
1 cup canned whole cranberries or fresh pitted sweet cherries
2 Chicken Breasts
Mixed greens or spinach salad

Mix first two ingredients; slowly whisk in Olive Oil; reserve half the dressing; Baste Chi chicken with dressing while grilling; Pour reserved dressing over mixed greens and add sliced chicken and top with cranberries or sliced cherries?jazz it up by adding Gorgonzola cheese and glazed pecans.

Apricot Cookie Envelopes

1 1/2 cups of all purpose flour
1/2 tsp. salt
1 cup chilled butter or margarine
3 oz. cream cheese chilled
1 lbs ice water or more if needed
1/2 cup Apricot Pepper Jellly
1 tsp. grated lemon zest
1 egg white beat until foamy
1/4 cup finely chopped blanched almonds

1. Combine flour and salt in food processor.
2. Add butter and pulse til size of peas
3. Add cream cheese and blend until dough forms.
4. If dough is too dry, add ice water slowly
5. Form into flat disc and wrap in plastic wrap; chill for 30 minutes.
6. In small bowl combine apricot jelly and lemon zest.
7. Preheat oven to 350 degrees.
8. Divide pastry into thirds and roll out to 1/8 inch thick.
9. Cut with 3 inch round cookie cutter.
10. Place cookies on backing sheet and place 1/2 tsp. of apricot mixture in center of cookie.
11. Brush edges with egg white and fold bottom edged over to form a cone shape.
12. Brush again with egg white and sprinkle chopped almonds over top of jelly.
13. Bake for 12-15 minutes until golden brown.
14. Cool on wire rack and store in airtight container.

Spiced Orange Chicken

1/4 c honey
2 tbsp. frozen orange juice
1 clove garlic minced
1/2 tsp salt
1/3 c Thai Mandarin Pepper Jelly
4 boneless, skinless chicken breast cut up for stir-fry
2 tab vegetable oil

In Wok heat oil, honey, orange juice, garlic, salt and pepper jelly

Add Chicken; Stir fry until done, approx 8-10 min. Serve over favorite rice

Opt; add 1/4 cup apple cider and 1/4 teas cinnamon

Sassy Summer Slaw (Salad)

1/2 cup mayonnaise
1 tsp white vinegar
1/4 Thai Mandarin or Mango Pepper Jelly
1 head cabbage purple, green or half and half mixture
2 cups thin strips of carrots

Mix first three ingredients in medium bowl, set aside.

Slice cabbage very thin ribbon strips

Add sauce. Mix well, and chill 1-2 hours. Serve with BBQ entrees or hamburgers

Thai Curried Shrimp

1 Lbs Peeled Shrimp
2 cans coconut milk
1 can pineapple chunks
1 tbs red curry paste
1 medium red bell pepper thinly sliced
1 tsp fish sauce
1/4 c brown sugar
1/4 c Thai mandarin or Ginger Garlic or favorite pepper jelly

Stir-fry red curry with can of coconut milk; heat till boiling, boil 1 minute then simmer; add 2nd can of coconut milk; pepper jelly, brown sugar and fish sauce; stir in bell peppers & pineapple; Simmer 10 minutes; Add Shrimp simmer another 3 minutes; Serve over Jasmine Rice.

• 24 ounces raw almonds
• 24 ounces Brach's Milk Maid caramels
• 3 tablespoons light corn syrup
• 3 tablespoons vanilla extract
• 6 Fuji apples
• 24 ounces semisweet chocolate chips
• Parchment paper

To toast almonds, preheat oven to 375 degrees. Pour raw almonds onto a dry cookie sheet, distributing them evenly. Toast in the oven for 15 minutes, turning them at 5-minute intervals. The skins will be golden brown and beginning to crack open. Remove from oven and let them cool to room temperature.

When cool, pour almonds in one half cup increments into a food processor assembled with a chopping blade. Pulse the food processor in 2 second intervals, only enough to break the almonds into chunks. Pour each one half cup batch into a 9 by 13 inch cake pan. Make a 3 inch diameter well in the center of the almonds and set aside.

Wash and dry the apples and set aside. Line a clean flat baking sheet with parchment paper.

Prepare the caramel: Remove cellophane wrappers from caramels and place caramels in 1 1/2-quart glass bowl. Pour corn syrup and vanilla over the caramels and place bowl in microwave. On full power, microwave the caramels for 4 to 5 minutes stirring at 1-minutes intervals.

Note: Even though it will appear as if the caramels are just being moved around in the bowl for the first 2 minutes, it is important to stir to distribute the heat evenly. Continue stirring until the corn syrup and vanilla are incorporated into the caramel and the mixture is smooth.

To dip apples, place one apple in center of hot caramel. Using a sturdy serving spoon, draw the caramel up the sides of the apple, being careful to leave the apple top exposed. As you lift the apple from the bowl with a spoon, press your index finger on the exposed apple top to guide apple onto the lined baking sheet.

Continue with the remaining apples, spacing them 2 inches apart from each other on the baking sheet. Let the caramel cool completely before dipping into the chocolate. When the caramel is ready, the apples will immediately release from the paper when given a quick tug. If the caramel adheres to the paper after a tug, let it cool further, until the apples immediately release.

Prepare the chocolate: Open two 12-ounce bags of chocolate chips. Reserve 2/3 cup and set aside. Pour remaining chocolate chips into a 1 1/2-quart glass bowl. Set microwave at 50 percent power and microwave chocolate chips for 4 minutes, stirring at 1-minute intervals. Allow temperature to reach 101 degrees to 106 degrees. Pour the reserved chocolate chips into the melted chocolate and stir until all chips are melted completely and the temperature is 89 degrees to 90 degrees.

Assemble apples: Pour melted chocolate into center of another 9- by 13-inch baking pan. Place one carameled apple in the center of the melted chocolate.

Using a clean, dry spatula, draw chocolate up the sides of the apple, covering the caramel. Slide a slotted pancake turner underneath the apple and lift to edge of pan. Gently tap the bottom of turner to allow the excess chocolate to drain back into pan. Transfer the chocolate-covered apple to the well in the almonds and gently press some almonds with your hands into chocolate. Continue with the remaining apples. Refrigerate the chocolate-covered caramel apples for 15 minutes, until the chocolate has set.