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 Italian Meatballs Ingredients 1 lbs. Fully Cooked Italian Meatballs  1 8 oz. Jar Chili Sauce 1 Jar KAP'S "Very Berry" Habañero 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 Tropical Fruit or Mango-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 TropicalFruit or Mango- Ginger Dip 1 jar KAP'S Tropical Fruit Habañero or KAP'S Mango-Ginger Jalapeño jelly   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 Tropical Fruit or Mango-Ginger Dip) In the last 5 minutes brush Kap's jelly on Shrimp. Heat remaining jelly and use as a dipping sauce.

KAP'S Texas Cheddar Cheese Torte Ingredients 16 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 1 (4-5 lb.) Pork Loin Roast Kosher Salt Fresh Ground Pepper, Course 2 tbs. Garlic, minced 2 tbs. or more Olive Oil 1 (8oz.) jar Kap's Mango-Ginger Jalapeño Jelly 1 tbls. Greek Seasoning  Method Rub Pork Roast with Olive Oil and Garlic. Add more Olive Oil if needed. Season heavy with Kosher Salt and Pepper on both sides. Cook on grill on medium high heat to brown both sides. Lower gas flames or temperature and cook until internal temperature of meat reaches 165o-170o. Rub Kap's Mango-Ginger over Pork Roast and cook 10 more minutes. Simmer remaining jar of Kap's Mango-Ginger and serve with Pork Roast. * Oven Method Roast in oven at 325o for 2-3 hours or until internal temperature reaches 160o-170o. All other instructions are the same.

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)

NOTE* KAP'S Very Berry Habañero or KAP'S Cranberry Jalapeño Jellies are excellent with Roast Turkey or Chicken. Combine Very Berry or Cranberry jelly with fresh cooked Cranberries for a "Holiday Feast". Bon Appetit!!