Crockpot Party Meatballs

•  1 8oz jar pineapple mango habanero jam
•  1 bottle of your favorite barbecue sauce ( my family likes Sweet Baby Ray’s, but I have also made my own or used Open Pit

 Mix these together to pour over meatballs. I make my own meatballs but you can use store bought frozen. Pour BBQ and jam mixture over meatballs in the crock pot and cook on low 4-6 hours.

Glazed Pork Chops

Enough pork chops to feed your family I make double that for leftovers.

• Salt
• Pepper as desired 

Cook pork chops on the grill or in your skillet on the stove top. When pork is almost done add one 8oz jar Savory Asian Plum Jam. Allow to carmelize a few minutes.  My husband likes to use the fancy BBQ brush for this. Serve hot and you can use any left over jam if you like more sauce. 

Custom Cake Flavors
I am not a baker so choose the cake mix of your choice. I use gluten-free but there are only 2 or 3 flavors available.

• Make cake mix according to package directions 
• Add 1 4oz or 8oz jar of your prefered jam 
• Bake 

My husband loves making this with Lemon Marmalade 

Black Forrest Trifle

• 1 box chocolate cake mix or brownie mix – Make according to package directions

Cool then slice and layer in your trifle bowl or serving dish. 

layer of cake or brownies, add a layer of cherry jam then a layer of Cool Whip and repeat until you run out of cake or the bowl is full, top with cool whip. You can also garnish with chocolate shavings or your favorite chocolate bar.

Meat Loaf

We make a large amount at a time because life happens and we don’t always have time to cook.

• 2 lbs ground beef
• 2 lbs ground pork or pork sausage
• pepper
• Italian seasoning
• 1 4oz jar of onion jam
• 1 med onion diced small
• 2 eggs
• bread crumbs, crushed pork rinds, or mashed potato flakes as binder

Bake on broiler pan at 400 degrees (F) until done. Top with Ketsup and return to oven approx 5 minutes. The onion jam helps keep it from drying out when we reheat leftovers

Roasted Duck

• 1 4oz  jar orange habanero or orange marmalade
• 1 duck  score the skin
• 1/4 cup soy sauce ( La Choy is always gluten free) 
• pepper,
•  garlic powder

Mix spices into soy sauce and pour over duck. I roast my duck on a wire rack over a cookie sheet I usually place chopped root vegetables under the rack for a nice confet when the duck fat renders out.  When cooked to medium glaze with the jam and a return to the oven to carmelize then carve.

This also works to make Orange chicken.