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CAUTION - this dip is addicting! Cheddar cheese, cream cheese, mayo and green onions create a creamy and delicious dip that becomes crave worth when topped with our Raspberry Pepper Preserves for Cheese!
Ingredients
1/2 cup mayonnaise
8oz cream cheese (softened to room temperature)
2 cups shredded cheddar cheese
2 whole green onions sliced thin
1/2 cup Blackberry Patch Raspberry Pepper Preserves for Cheese
Ritz Crackers
Once, the cream cheese has softened, mix together mayonnaise, cream cheese, cheddar cheese and green onions. Place in an 8-9 inch pie dish. Cook at 350 degrees for about 15 minutes or until heated through - ours began to make cheesy bubbles on top and take on a slightly golden color in a few spots and that's how we knew it was done! Once out of the oven top with Raspberry Pepper Preserves for cheese and dig in with some Ritz Crackers!
This recipe is a take on Captain Rodney's Dip found HERE
Paired with pigs in a blanket, this recipe is perfect for family gatherings or tailgates! We thought we'd try an extra southern take on honey mustard - trying it with cane syrup instead of honey! Mustard is a strong flavor, so this is subtle, but just enough to leave people guessing what makes it special!
Ingredients
Mustard
Blackberry Patch Cane Syrup
Start with a quarter cup of mustard and add tablespoons of cane syrup until you get your desired taste. Some people will want it sweeter - some will want it more tart.
We tried our own take on bbq/grape jelly crock pot meatballs using our Muscadine Jelly and it did not disappoint. The prep time is less than 5 minutes and it makes enough for a crowd! Here's a perk - this jelly only has fruit, cane sugar and lemon juice - simple ingredients!
Ingredients
30 meatballs (we used two small frozen bags - NOTE - you do not want Italian Style)
14oz BBQ Sauce (use your favorite - we used Sweet Baby Rays Original)
10oz Blackberry Patch Muscadine Jelly
Mix your BBQ Sauce and Muscadine Jelly together in your crockpot. Add the meatballs and put the lid on. Cook on low for 4 hours or until meatballs reach an internal temperature of 160 degrees.
1.5 oz lemon juice
1 oz egg white (approximately one egg)
1 tbsp Blackberry Patch Mayhaw Jelly
2 oz your favorite gin
1. Add all ingredient to a shaker (no ice) and shake vigorously for 15. Check to make sure the jelly has dissolved. If not, mix some more.
2. Add ice to the shaker and shake for another 15 seconds.
3. Strain into an ice field glass and serve.
2 tbsp Blackberry Patch Mayhaw Jelly
1 part lemon or orange juice
3 parts prosecco
2 parts Aperol
1 part sparkling water
1. In a cocktail shaker, combine lemon/orange juice and Mayhaw Jelly and shake vigorously to dissolve the jelly.
2. In a large wine glass, pour in the mayhaw mixture and add a scoop of ice.
3. Pour in the prosecco, Aperol and top with sparkling water and enjoy immediately!
This Mayhaw Pecan Pie recipe comes from food.com.
1/2 cup sugar
1 jar Blackberry Patch Mayhaw Jelly
2 tbsp butter
3 eggs, beaten
1/2 tsp vanilla extract
1 cup chopped pecans (Our favorite are Schermer Pecans)
1 pie crust, unbaked
1. Preheat oven to 350 degrees and line a pie plate with pie crust.
2. Stir sugar, jelly, and butter together over low heat until sugar is dissolved.
3. Gradually add warm mixture to beaten eggs; add vanilla.
4. Add chopped pecans and pour into pie shell.
5. Bake for 30 minutes.
6. Cool before serving.
Biscuits (We love Callie's Biscuits)
Mayhaw Jelly Glazed Ham
Blackberry Patch Mayhaw Jelly
For this recipe, we glazed a ham with Mayhaw Jelly.
1. Cook ham according to package instructions. For the last hour glaze your ham every 15 minutes with Mayhaw Jelly that you have warmed up, so that it is a consistency you can easily brush on.
2. Once ham is cooked and resting, make biscuits. We love a good homemade biscuit, but have found that Callie's biscuits really shorten the time and are just as good as homemade. For this recipe, we tried Buttermilk Biscuits and Sharp Cheddar Biscuits and the cheddar biscuits stole the show.
3. Layer sliced ham and Mayhaw Jelly in your biscuit and enjoy!
This recipes comes from the cookbook Cake Ladies - Celebrating a Southern Tradition. We added the Blueberry Syrup filling. The recipe for the cake is pretty involved, but delicious. If you are pressed for time, you could also use a yellow cake mix - just make enough for all three layers!
For the cake
1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
2 cups sugar
4 large eggs, separated and at room temperature
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk, at room temperature
1/2 cup buttermilk, at room temperature
1/4 cup heavy cream, at room temperature
1 tbsp pure vanilla extract
1. Beat the butter, shortening and sugar together in the bowl of a stand mixer fitted with the paddle attachment until light an fluffy, stopping the mixer twice during mixing and scraping down the paddle, bottom and sides of the bowl.
2. Add the egg yolks to the mixture one at a time, scraping the bowl after each addition. Beat until the egg yolks into the creamed mixture for 5 minutes, until they are fully incorporated and the entire mixture is light in color and texture.
3. Sift the flour, baking powder, and salt into a separate bowl and set aside. In another bowl, combine the milk, buttermilk, cream and vanilla.
4. Combine the dry and wet ingredients with the creamed mixture. Alternate dry and wet ingredients - ending with dry. Blend until the ingredients are fully incorporated.
5. Using the whisk attachment on the stand mixer, whip the egg whites in a clean bowl until they hold a stiff peak. Use a spatula to gently fold the whipped egg whites into the cake batter in three parts.
6. Pour the batter evenly into three prepared pans and bake for 22 to 26 minutes or until a knife inserted comes out clean and the sides of the cake have pulled away from the pan. Allow the cakes to cool for 20 minutes before removing from the pan and set on a wire rack to finish cooling.
You can use the following recipe for the lemon curd, but we always like to offer easier/quicker solutions as well. We have been known to buy a couple jars of lemon curd from the grocery store and put it right on the cake.
For the lemon curd
3 fresh lemons
6 egg yolks
1 cup sugar
2 sticks (1cup) unsalted butter
1. Zest 3 lemons. Slice and juice the lemons, straining out seeds or pulp and retaining the juice.
2. Fill the bottom of a double boiler one-third of the way with water and bring to a boil on medium heat on the stovetop.
3. Place the juice and zest in the top of the double boiler, along with all the remaining ingredients and set over the boiling water. Stir frequently until the mixture is thick enough to cling to the spoon, 15 to 25 minutes. Transfer to a clean bowl and set aside to cool completely.
To assemble the cake
Trim any uneven areas from the top of the cake layers. Place the first layer on a plate and cover the top in 3 Ingredient Blueberry Syrup. Repeat with the second layer. Use a lot of syrup to get plenty of blueberry flavor that holds up against the tart lemon curd. Once all three layers are stacked, cover the top and sides with lemon curd.
Leave the cake at room temperature to set. Once set, the cake is ready to serve and will keep, covered and refrigerated, for up to a week.
Biscuits
2 cups Original Bisquick Baking Mix
2/3 cup milk
2 tbsp granulated sugar
1 tablespoon vegetable oil
Whipped Topping
1.5 cups Heavy Whipping Cream
2 tbsp powdered sugar
2 tsp vanilla
Fruit Topping
Strawberries, chopped
3 Ingredient Strawberry Syrup
We followed the recipe on the box of Bisquick, but added 2 tbsp of sugar to sweeten this up for dessert.
Preheat oven to 450 degrees and stir all ingredients until dough forms. Drop dough by the spoonful onto your cookie sheet. Bake for 11 to 13 minutes or until golden brown.
While the biscuits cook, whip the cream. About halfway to medium peaks, add in the sugar and vanilla. Whip until medium peaks form.
In a small bowl mix chopped strawberries with Strawberry Syrup and set aside.
We're you're ready to serve, slice biscuits in half and layer strawberries and syrup with whipped cream and replace the top of the biscuit. Drizzle on some more strawberry. syrup and serve!
This recipe was found at https://omgchocolatedesserts.com/easy-cream-cheese-danish/ and adapted to use our Mayhaw Jelly.
This recipe was adapted from a Cooking Classy recipe.
Ingredients:
Instructions:
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring each interval until melted smooth.
4. Add melted chocolate mixtures to cream cheese mixture and mix until smooth.
5. Pour about 1/3 of cheesecake mixture into the oreo crust and spread evenly over the bottom. Drizzle about 2 tablespoons of Blackberry Patch 3 Ingredient Raspberry Syrup all over the mixture.
6. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the sauce. Carefully jiggle the pan to even out the top.
7. Fill a pipette or syringe with raspberry sauce and begin to pipe small circles in a pattern around the cake. Take a toothpick and run the toothpick through the center of each circle to make a heart. Don't lift the toothpick until you finish each ring of circles.
8. Bake for 40 minutes, then turn the oven off and leave the cheesecake in the oven for 5 minutes. Remove from oven and allow to cool. Cover and refrigerate for at least 5 hours.
9. Slice and drizzle with more Blackberry Patch 3 Ingredient Raspberry Syrup...but not until after you've gotten oohs and ahhs for that heart design on top!
Ingredients
For the Filling:
Pillsbury Pie Crust
Blackberry Patch Strawberry Jam
Fresh Strawberries
For the Glaze:
2 tbsp Powdered Sugar
2 tsp Milk
Instructions:
1. To make your poptarts, unroll your pie crust. Use a heart shaped cookie cutter to cut out as many heart shapes as you can get - you'll need an even number.
2. Place one layer of heart shaped pie shell on the counter. Spread strawberry jam and a few pieces of diced strawberries on top of the heart. Place another layer of pie shell on top and crimp the edges with the prongs of a fork.
3. Place poptarts on a cookie sheet and bake at 350 degrees for 15 minutes or until golden brown.
4. While the pop tarts back, prepare your glaze by stirring together powdered sugar and milk until it is a drizzle consistency.
5. When the poptarts come out, let them cool and then drizzle with the glaze.
6. Enjoy!
