KAP'S Simple Jalapeño Cheese Ball with KAP'S Bread & Butter Jalapeños or KAP'S Southern Dill Jalapeños Ingredients 1/3 Cup KAP'S Jalapeños, finely chopped** 6 to 8 oz. Cream Cheese 1/2 Cup Chopped Pecans  Method Mix chopped Jalapeños (including juice) and softened Cream Cheese together and form into a ball. Roll cheese ball in chopped Pecans, cover and refrigerate. Serve with crackers. **Note: the more Jalapeños, the hotter the cheese ball!

KAP'S Tortilla Roll-Ups with  KAP'S Bread & Butter Jalapeños or KAP'S Southern Dill Jalapeños) Ingredients 2 Heaping Tablespoons KAP'S Jalapeños, finely chopped 8 oz. Cream Cheese 2 Tablespoons of Salsa Chopped Green Onion (to taste) Tortillas  Method Mix Jalapeños, softened Cream Cheese and Salsa together. Spread on tortilla and add chopped Green Onion. Roll up and slice into bite-size pieces.   Note: Add chopped Pecans for extra crunch!

KAP'S Southwestern Squash Casserole Ingredients 8 Medium Yellow Squash, sliced 1/2 Cup Sour Cream 3 Tbsp. Butter 1 Cup shredded Cheddar or Pepper Jack Cheese                (or a mixture of the two) 1/2 Tsp. Salt 2 Eggs, beaten 2 Tbsp. chopped Chives 6 Slices Bacon, cooked crisp and crumbled 4 oz. Chopped Kap's Jalapeños          (use either southern Dill or Bread & Butter)  1/2 Cup Chopped Cilantro (optional) 12 Saltine Crackers, crumbled Paprika to taste (optional) Method Steam Squash and season with Salt and Pepper Combine Sour Cream, Butter, Cheese, Salt, Eggs, Chives, Bacon, Jalapeños (or Green Chilies), Cilantro, and Crackers in bowl; mix well. Spread evenly in a buttered baking dish / sprinkle with Paprika. Bake at 350 degrees for 30 minutes or until browned

KAP'S Italian Meatballs Ingredients 1 lbs. Fully Cooked Italian Meatballs  1 8 oz. Jar Chili Sauce 1 Jar KAP'S Raspberry Jelly     Method  Put all ingredients in crockpot  and heat  to serving temperature. **Note: on all Meatball recipes, different types of Meatballs may be used

KAP'S Bacon Wrapped Shrimp with Apricot Ginger Dip Ingredients (For The Bacon Wrapped Shrimp) 1 (16 oz.) thawed, peeled and deveined Shrimp (approximately 32 Shrimp) 16 pieces Bacon 16 Toothpicks (For  The Apricot Ginger Dip) 1 jar KAP'S Very Berry Habañero jelly 1 teaspoon Cider Vinegar 2 teaspoons fresh Ginger, grated 1/2 teaspoon Thyme 1/2 teaspoon Garlic powder 2 tablespoons warm water Method (For The Bacon Wrapped Shrimp) Preheat oven to 400 degrees F. Cut Bacon in half, lengthwise. Wrap a piece of Bacon around each Shrimp and secure with a toothpick. Place on cookie sheet and bake for about 20 minutes or until Bacon is crisp. (For The Apricot Ginger Dip) Combine the KAP'S Very Berry Habañero jelly, Vinegar, Ginger, Thyme, Garlic Powder and Water. Mix well and add a little more water if the Dip is to thick.

KAP'S Texas Cheddar Cheese Torte Ingredients 12 Ounces Sharp Cheddar Cheese, Shredded 1 Cup Chopped Red Onion 1/4 Cup Chopped Fresh Cilantro 1 1/2 Cups Chopped Pecan 1/2 Teaspoon Pepper 1 to 3 Tablespoons Mayonnaise 8 oz. Kap's Very Berry Habañero Jelly  Method Combine the Cheddar Cheese, Onion, Cilantro, Pecans and Pepper, tossing lightly. Add the Mayonnaise, 1 tablespoon at a time, just until the mixture holds together, mix well . Oil a 7-inch springform pan. Press the cheese mixture into the pan. Refrigerate until firm. Remove the pan side, and spread the Kap's Very Berry Habañero Jelly over the cheese torte. Serve with assorted crisp crackers.

KAP'S Marinated Pork Roast Ingredients 2 tablespoons dry mustard 2 teaspoons whole Thyme leaves 1/2 cup dry Sherry 1/2 cup Soy Sauce 2 cloves Garlic, minced 1 teaspoon ground Ginger 1 (4-5 lb.) Prok Loin Roast 1 (8oz.) jar Kap's Mango-Ginger Jalapeño Jelly  1 (additional) tablespoon Soy Sauce 2 (additional) tablespoons dry Sherry Method  Combine first six ingredients in a shallow dish, stirring well. Place Roast in dish, cover and marinate 3 to 4 hours in refrigerator, turning occasionally. Remove Roast from Marinade and place on a rack in shallow roasting pan. Bake uncovered at 325° until meat registers at 150°. Combine Kap's Mango-Ginger Jalapeño Jelly, 1 tablespoon Soy Sauce and 2 tablespoons Dry Sherry in small saucepan. Cook over low heat, stirring occasinally, until jelly melts. Serve with sliced Roast.

KAP'S Sock-it-to-me-Dip Ingredients 1 Cup Chopped Pecans 1/4 Cup Mayonnaise 1 Cup Shredded Cheddar Cheese 1/2 Cup Chopped Green Onions Method Combine ingredients and pack into a shallow bowl. Cover mixture with KAP'S Cranberry Jalapeño Jelly (or whatever YOUR favorite KAP'S flavor is)

KAP'S Marinated Chicken Wings Ingredients 3 lbs. Chicken Drummettes 8 oz. Kap's Apricot Jalapeño Jelly 1 Bottle French Dressing 1 tsp. Salt 1/4 tsp. Pepper Dash of Garlic Powder & Paprika Method Put all ingredients except Chicken into a blender. Blend for about 30 seconds or until all ingredients are incorporated. Pour over Chicken. Refrigerate 1 hour. Place Chicken in a shallow baking pan and bake at 350° for 30 minutes. Turn Chicken over and spoon marinade on top, then bake for another 30 minutes or until golden brown.

Other Ideas for Enjoying KAP'S Sliced Jalapeños Add to Cornbread, Salads, Pizza, Soups and Chili, Sandwiches, Bagels or Toast with Cream Cheese . . . Bon Appetit!!