8 lamb chops
2 oz. teriyaki sauce
1 tsp. Worcestershire sauce
3 oz. white wine
Mix teriyaki sauce, Worcestershire, and wine together. Place lamb chops in a dish (or zip lock bag) and pour mixture over. Marinate for at least 1 & ½ hours but not more than 4 hours, turning several times. Grill chops on medium high about 8 to 10 minutes/side for medium rare depending on thickness. Glaze with Peach +Mint Jam the last 2 minutes. Serve lamb chops with extra Peach + Mint Jam on the side. Melt in your mouth!
3 cups Greek yogurt
1 cup Blueberry + Lavender Sallie’s Greatest jam
1 cup Blueberry juice
1 cup fresh blueberries
Wisk together yogurt, jam, juice. Then fold in blueberries. Pour into Popsicle molds (or use small cups with wooden sticks) and freeze for 4 hours.
1 bag baby spinach
1/2 cup toasted pecans (or nuts of your choice)
1 cup fresh blueberries or sliced strawberries
1/2 cup crumbled blue cheese
3 heaping teaspoons Blueberry + Lavender Jam or Strawberry + Basil Jam
1/4 cup apple cider vinegar
1/8 to 1/4 cup olive oil (to your taste/I like less oil)
Salt & pepper to taste
Put spinach, blueberries or strawberries, pecans, blue cheese together in a salad bowl. Mix Blueberry + lavender Jam if using blueberries and Strawberry + Basil jam if using strawberries, vinegar, olive oil, salt & pepper together. Toss salad with dressing. Delicious!
2 lbs. venison tenderloins (a single deer loin, moose, elk, pork or beef) ½ lb. bacon (plain, thin-sliced is best) 1/2 jar Blueberry Lemon + Thyme Jam 1 cup soy sauce Mix BLT jam and soy sauce together in a bowl. Put deer loin in a cooking tray or zip lock bag and pour mixture over loin. Roll loin over mixture, completely covering it. Let meat marinate at least 3 hours or overnight in fridge. Remove loin (save marinade) and place loin on a slotted bake sheet with a drip pan. Wrap loin with the bacon in ten or so loops securing with toothpicks. Drizzle marinade over loin and continue to baste the loin throughout the cooking process. Place on center rack in oven and...
1 Pound Cake
1 (12 oz.) container Frozen Whipped Topping, thawed
16 oz. Fresh Strawberries
1 jar Sallie’s Strawberry + Basil Jam
Instant Vanilla Pudding Mix (3.4 oz.)
8 oz. Sour Cream
Garnish: Toasted slivered almonds & shaved chocolate
In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake. Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture. Repeat layering until all ingredients are used. Garnish with strawberries, shaved chocolate and toasted slivered almonds. Best when refrigerated for at least 8 hours
