Mild Green Jalapeno Jelly Dip

Try this as a dip with crackers or chips, or spread on variety breads to accompany a cold cut tray at your next event. Your guests will rave!

Prep Time: 10-15 minutes

Mix cream cheese and Fischer & Wieser Mild Green Jalapeno Jelly until well blended. Add chopped green onions, black olives, and chopped pecans. Spread on crackers, chips, or breads to serve. Serves 8-12

Popularity: 5%

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admin on October 31st 2011 in Appetizers

Red Hot Jalapeno Jelly Dip

Try this as a dip with crackers or chips, or spread on variety breads to accompany a cold cut tray at your next event. Your guests will rave!

Prep Time: 10-15 minutes

Mix cream cheese and Fischer & Wieser Red Hot Jalapeno Jelly until well blended. Add chopped green onions, black olives, and chopped pecans. Spread on crackers, chips, or breads to serve. Serves 8-12

Popularity: 5%

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admin on October 31st 2011 in Appetizers, cream cheese, dip

Chicken Breasts with Whole Lemon & Fig Marmalade

This  flavor combination of figs (so nutritious!) and lemons is so light and delicate, it’s perfect for chicken. With only 2 main ingredients, this recipe couldn’t be easier!  Serve with a tossed salad and a side of rice, and you’ve got dinner!            

Prep Time:  5-10 minutes
Cook Time:  35 minutes

1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade
Non-stick cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste

Preheat oven to 350°. Spray baking dish with non-stick cooking spray. Arrange chicken breasts in baking dish; spoon Fischer & Wieser Whole Lemon & Fig Marmalade over breasts. Sprinkle with salt and pepper to taste. Bake for 35 minutes, basting frequently with more Fischer & Wieser Whole Lemon & Fig Marmalade.  Remove chicken from baking dish and place on warm platter. Pour cooking juices over chicken as sauce. Garnish with fresh parsley and lemon slices if desired. Serves 4

Popularity: 50%

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admin on September 6th 2011 in Chicken, Figs, entree

Pumpkin Pie Butter Empanadas

These are the easiest little treats your family will ever love! Great for every day breakfasts,  holiday brunches, afternoon teas, or after dinner desserts!

Prep Time:  15 minutes
Bake Time: 10-12 minutes

1 8-ounce can crescent rolls
1/3-1/2 cup Fischer & Wieser Pumpkin Pie Butter
1 can cream cheese frosting (optional)

Preheat oven to 400 degrees F. Open crescent rolls and separate triangles. Place 1 tablespoon Fischer & Wieser Pumpkin Pie Butter in center of each crescent roll. Fold over and press edges together. Place on cookie sheet and bake for 10-12 minutes, or until empanadas are golden brown. Remove from oven. Allow to cool. Frost if desired with cream cheese frosting. Serves 4

Popularity: 2%

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admin on August 17th 2011 in Appetizers, Breakfast, Desserts, pie fillings, pumpkin

Almond Cherry Jubilee Jam Crumb Pie

For a scrumptious dessert that’s very little trouble, you can’t go wrong with this crumb pie!

Prep Time: 20 minutes
Bake Time: 35 minutes

  • 1 egg
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 3/4 – 1 pound fresh cherries, pitted
  • 3/4 cup Fischer & Wieser Almond Cherry Jubilee Jam
  • 1 (9 inch) unbaked pie shell

TOPPING:

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or rolled oats
  • 6 tablespoons cold butter
  • 1/2 cup slivered almonds, if desired

In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well.Gently fold in cherries and Fischer & Wieser Almond Cherry Jubilee Jam. Pour into pastry shell. For topping, combine flour, brown sugar, oats and almonds in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12

Popularity: 3%

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admin on August 3rd 2011 in Desserts

Almond Cherry Jubilee Jam Oatmeal Bars

These dessert bars are delightfully light and flavorful–as well as nutritious and quick and easy to prepare! Great for lunch boxes, after-school snacks, afternoon teas, or after dinner coffee! The secret with these: underbake!

Prep Time: 30 minutes
Bake Time: 30-35 minutes

  • 1-1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups quick cooking rolled oats
  • 1 cup brown sugar
  • 1/4 teaspoon cardamom
  • 3/4 cup butter
  • 3/4 cup Fischer & Wieser Almond Cherry Jubilee Jam
  • 1/4 cup slivered almonds

Glaze:

  • 1 cup confectioners’ sugar
  • 2-3 tablespoons milk
  • 1/4 teaspoon almond extract

Sift together dry ingredients; stir in oats, sugar and cardamom. Cut in butter until crumbly; pat 2/3 of crumbs in 11 in. x 7 in. x 1-1/2 in. pan. Spread with Fischer & Wieser Almond Cherry Jubilee Jam; sprinkle with slivered almonds. Top with remaining crumbs. Bake in 375° oven 30-35 minutes. Prepare glaze by mixing confectioner’s sugar, milk, and almond extract until it reaches pouring consistency. Remove baked mixture from oven and allow to cool slightly. Drizzle with glaze. Cool. Cut into bars. Makes approximately 2-1/2 dozen.

Popularity: 3%

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admin on August 3rd 2011 in Desserts

Whole Lemon & Fig Marmalade and Goat Cheese Tarts

Wow! These tarts will liven up a brunch or breakfast like nothing you’ve tried before! They’re both nutritious, and low in fat.

 Prep Time:  15 minutes
Cook Time:  30-35 minutes

 1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade
3/4 cup dried figs, chopped very finely
1/4 cup water
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (4-ounce) package goat cheese
1 large egg white
1 tablespoon 1% low-fat milk
2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt

Combine Fischer & Wieser Whole Lemon & Fig Marmalade, dried chopped figs and water in small saucepan. Bring to a boil and simmer 15-20 minutes, until figs soften and liquid reduces. Remove from heat and allow to cool. Preheat oven to 350°. Arrange phyllo shells in a single layer on a jelly-roll pan or cookie sheet. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add egg white; beat well. Add milk; beat well.  Combine sugar, flour and salt; add to cheese mixture, beating well. Spoon about 1-1/2 teaspoons cheese mixture into each phyllo shell. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1-1/2 teaspoons Fischer & Wieser Whole Lemon & Fig Marmalade and fig sauce.  Serves 6-8

Popularity: 6%

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admin on June 30th 2010 in Appetizers, Desserts, Figs, Goat Cheese, Lemons

Whole Lemon Fig & Marmalade Chicken

Want a light and delicate entree that’s packed with the unique flavor combinations of figs (so nutritious!) and lemons? Try this—you’ll come
back to this recipe time and again.

Prep Time:  5-10 minutes
Cook Time:  35 minutes

1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade
1/4 cup water
Non-stick cooking spray
1/2 pound dried figs
10 lemon slices
4 boneless, skinless chicken breasts
Fajita seasoning or lemon pepper to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Preheat oven to 350°. In a small bowl, combine Fischer & Wieser Whole Lemon & Fig Marmalade and water; set aside. Place figs and 6 lemon slices in the bottom of a baking dish which has been sprayed with non-stick cooking spray. Arrange chicken breasts on top, then pour Fischer & Wieser Whole Lemon & Fig Marmalade and water mixture on top. Sprinkle with fajita seasoning or lemon pepper and dried parsley to taste. Bake for 35 minutes, basting frequently (turn figs if they begin to brown). With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and more 4 lemon slices. Serves 4

Popularity: 4%

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admin on June 30th 2010 in Chicken, Figs, Lemons

Peach Crumb Pie

This is a great quick dessert for summer when peaches are in season! Try it once and you can bet, you’ll be asked for it again!

Prep Time: 20 minutes
Bake Time: 35 minutes

Filling:

  • 1 egg
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 3/4 to 1 pound fresh peaches, peeled and sliced (or canned peaches)
  • 3/4 cup Fischer & Wieser Old Fashioned Peach Preserves
  • 1 (9 inch) unbaked pie shell

Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or rolled oats
  • 6 tablespoons cold butter
  • 1/2 cup chopped pecans, if desired

In a large mixing bowl, beat egg. Add sugar, flour and vanilla; mix well. Gently fold in peaches and Fischer & Wieser Old Fashioned Peach Preserves. Pour into pastry shell. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12.

Popularity: 4%

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admin on June 6th 2008 in Desserts

Brandied Jalapeno Peach Pork Chops

If you’re looking for a presentation with pizazz, look no further than this recipe! Succulent and juicy pork chops with a dramatically prepared brandy-jalapeño peach flambé sauce can’t fail to impress your guests—and, it’s not difficult! #1 rule of truly great chefs:  “If you’re going to do it, do it with flair!”

Prep Time/Cook Time:  20-25 minutes

  • 4 (1-inch thick) pork loin chops
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced shallots
  • 1 teaspoon finely chopped thyme
  • 1/4 cup plus 1 tablespoon brandy, divided
  • 1 (10-ounce) bag frozen peaches, thawed (or fresh in season)
  • 1/3 cup Fischer & Wieser Jalapeño Peach Preserves

Rinse chops and pat dry; sprinkle with salt and pepper as desired. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook pork chops, turning once, until browned and just cooked through, or until meat thermometer inserted in thickest part reads 145° F. for 15 seconds, 10-12 minutes total. Transfer to a warm platter, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.

Heat butter in skillet over medium heat until foam dies down. Cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.

Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up). Cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, Fischer & Wieser Jalapeño Peach Preserves, and 1/4 teaspoon each of salt and pepper and simmer, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste. Spoon sauce over chops. Serves 4.

Popularity: 5%

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admin on June 6th 2008 in Pork