2 heaping Tablespoons Sallie’s Greatest Strawberry + Basil or Blueberry + Lavender Jam
2 heaping tablespoons Nut Butters
3 scoops vanilla ice cream or frozen yogurt
1 cup milk
Mix all together in blender. Blend until mixed well.
3/4 cup chopped roasted pecans 1 jar Sallie’s Greatest Peach + Mint Jam 1 package sugar cookie dough (in refrigerated section of grocery store) 2 tsp. cornstarch Powdered Sugar Preheat oven to 350 degrees F. Put pecans in a single layer and roast for 8-10 minutes. (Note: can buy pecans already roasted.) Take the cookie dough and divide into several pieces and press evenly to cover the bottom of a 7 x 11 baking dish pan. Sprinkle the dough with the pecans pressing into the dough. Bake for 25 minutes at 350 degrees. Heat the Peach + Mint Jam and cornstarch to a boil in a saucepan. Boil 1 minute while stirring constantly. Pour the jam mixture evenly over...
1 cup Golden Kernel toasted pecans ½ cup bread crumbs 1 Tablespoon chopped fresh basil (can use dried but reduce to 1 teaspoon) ¼ cup honey mustard 4 boneless and skinless chicken breasts 1/3 cup Sallie’s Greatest Peach + Mint Jam 1/3 cup Apple Cider Vinegar 1/3 cup Olive Oil 1 bag of mixed greens ½ cup whole pecans ½ cup sliced sweet onions Sliced peaches Salt & pepper Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast honey mustard then coat with the pecan mixture. Place on a nonstick baking dish...
1 ½ oz. Firefly Sweet Tea Vodka
1 ½ oz. Orange juice
1 oz. sparkling water
1 heaping tsp. Sallie’s Greatest Peach + Mint Jam
Thin peach slice
Fresh mint leaf
Put all in a shaker with ice. Shake to blend then strain into a martini glass. Garnish with a peach slice and fresh mint leaf.
1/2 pound cake cubed 2 cups fresh strawberries chopped 6 strawberries sliced thin 3 Kiwi sliced and halved 1 jar Strawberry + Basil Jam 1 jar Lemon Curd (11.5 oz.) Whipping Cream (1 pint) with 1/4 cup sugar Cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Line side of bowl with sliced strawberries and Kiwi halves. Next mix 1 jar Sallie’s Greatest Strawberry + Basil Jam with 2 cups strawberries. Spread ½ of this mixture over lemon curd. Whip the cream and sugar. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same...
