Lollipop Tree: Specialty Foods, Pepper Jelly, Baking Mixes, Corporate Gift Baskets

(easy) Pepper Jellies Recipes




    • Swirl Original Pepper Jelly into cream cheese or mascarpone cheese and spread on a sliced baguette.  Heat until bubbly. Cut into bite-size pieces and serve as hors d’oeuvres.

      Top a grilled hot dog with Original Pepper Jelly and add a squirt of mustard.

      Cut bananas into chunks. Wrap each chunk with a slice of bacon. Secure with a toothpick. Glaze with Original Pepper Jelly and bake until crisp.     

      Whisk together Original Pepper Jelly, red wine and ketchup. Add cocktail meatballs to warm sauce.

      Whisk Original Pepper Jelly, wine vinegar and olive oil together. Season with salt and pepper. Toss with mixed greens. 

      Drizzle chicken cordon bleu with warm Original Pepper Jelly. 


    • Mix together 8 ounces cream cheese, 8 ounces shredded Swiss cheese and ¼ cup mayonnaise. Season to taste with garlic powder and crushed red pepper. Bake until bubbly. Top with Hot Pepper Jelly and serve with sliced baguettes. 

      Add a dollop of sour cream to a baked sweet potato and top with Hot Pepper Jelly.

      Rub scored ham with Dijon mustard. Top with a layer of Hot Pepper Jelly.  Dot ham with whole cloves. Bake and serve with Hot Pepper Jelly.   


    • Serve Mango Ginger Pepper Jelly as a dipping sauce for egg rolls, coconut shrimp, pot stickers and tempura vegetables. 

      Add a spoonful of Mango Ginger Pepper Jelly to cooked pearl onions. Season with salt and pepper. Drizzle with melted butter. Heat under broiler until bubbly. 

      Before grilling, glaze pork chops with Mango Ginger Pepper Jelly. Serve with a dollop of Mango Ginger Pepper Jelly. 

      Add a spoonful of Mango Ginger Pepper Jelly to mayonnaise. Season with curry powder. Serve with grilled fish or chicken. 


    • Cut thawed frozen puff pastry into 12 triangles. Bake until golden. Top each triangle with goat cheese and a dollop of Raspberry Shallot Pepper Jelly.

      Slice wedge of Brie in half horizontally. Spread with Raspberry Shallot Pepper Jelly. Wrap Brie in thawed puff pastry dough. Brush with egg wash. Bake until golden. Serve with sliced baguettes.  

      Whisk together Raspberry Shallot Pepper Jelly, rice vinegar, Dijon mustard and canola oil. Season with salt and pepper. Toss vinaigrette with mixed greens. 

      Before serving, glaze grilled salmon with warm Raspberry Shallot Pepper Jelly. 

      Top endive leaf with goat cheese and a dollop of Raspberry Shallot Pepper Jelly. Sprinkle with toasted walnuts and serve as hors d’oeuvres.   


    • Spread cream cheese on baked puffed pastry squares and top with a dollop of Vidalia® Onion Cranberry Pepper Jelly for an easy hors d’oeuvre. 

      Simmer a jar of Vidalia® Onion Cranberry Pepper Jelly. Stir in cranberry sauce and a splash of soy sauce. Add cocktail meatballs and heat until warmed. 

      Sauté sliced pears until tender. Stir in a spoonful of Vidalia® Onion Cranberry Pepper Jelly. Top baguette slices with sharp cheddar cheese and a dollop of Pepper Jelly Pears.


    • Mash avocadoes until creamy. Add Wasabi Lime Pepper Jelly, finely chopped tomato, minced scallions, chopped, fresh cilantro and cumin. Stir until combined. Add salt to taste. Serve with tortilla chips. 

      Marinade pork tenderloins in equal amounts of orange juice and Wasabi Lime Pepper Jelly. Roast in oven, basting occasionally with Wasabi Lime Pepper Jelly.