Apple Dessert Topping

For a quick hot apple topping, peel and slice apples. Put into microwave proof dish. Spoon some Cinnamon and Chardonnay Wine Jelly over the apples. About a tablespoon of Wine Jelly per apple should be sufficient. Heat in microwave for 1 to 2 minutes. Pour hot Apple Dessert Topping over:

• Angel Food Cake
• Ice Cream
• Pound Cake
• Hot Cakes or Waffles

Use Pumpkin Spice or Ground Ginger for a slightly different flavor.

Bisquick Muffins with a Twist

• 2 Cups Bisquick
• 3/4 Cup Milk
• 1 Egg
• Wine Jelly **

** Any flavor of wine jelly will work with this recipe.

Heat oven to 400 degrees. Mix first four ingredients. Beat vigorously with a spoon for 1/2 minute. Fill 12 greased (or use baking cups) medium sized muffin cups 1/3 full. Spoon a dollop of wine jelly into the center of each muffin cup. Fill cups to 2/3 full with remaining batter. Bake 15 minutes. For richer muffins add 2 extra Tablespoons sugar and 2 Tablespoons shortening.

Stuffed Chicken Breasts

• 6 Boneless Chicken Breasts (pounded flat)
• 8 Ounces Cream Cheese
• 1 Onion, Diced Salt &Pepper
• 1/4 Cup Wine Jelly

Preheat oven to 350 degrees. Place chicken breasts between wax paper and pound to flatten. Combine cream cheese and wine jelly in food processor and process until smooth.

Place 1/6 of the cream cheese mixture and a spoonful of onion on each chicken breast. Roll up and secure with a tooth pick. Place in shallow baking dish. Sprinkle lightly with salt and pepper, if desired. Bake uncovered 35 minutes. Serve hot with additional wine jelly sauce if desired. Combine wine jelly with sour cream or plain yogurt and drizzle over top. If you desire additional "color" in the dish, lay slivered carrots or green onion in breast before rolling.
Serves Six (6)

Wine Jelly Dandies

• 2/3 Cup Milk
• 2 Teaspoon Sugar
• 1/2 Cup Wine Jelly

Heat oven to 400 degrees. Mix Bisquick, milk and sugar to form dough. Divide dough in half. Pat or roll each half into an 8-inch round. Place one round in an 8-inch layer cake pan. Spread with 1/2 cup of your favorite Wine Jelly. Cover with remaining round of dough. Sprinkle top with 1/4 cup each sugar and chopped nuts. Cut into 8 pie-shaped wedges. Bake 20 to 25 minutes. Serve warm with cream or whipped cream.

Wine Jelly & Cream Cheese Spread

• 2 Ounces Wine Jelly (any flavor 1/4 cup)
• 1 8 Ounce Package Cream Cheese **

** Regular cream cheese ONLY, we do not recommend the low-fat or non-fat!!!

In food processor combine 2 ounces of Wine Jelly and cream cheese. Process until smooth. Check taste. Add more wine jelly for a creamier mixture. Refrigerate to allow flavors to blend completely.

Other Ideas

• Wine Jellies go great on toast, crepes, croissants, hotcakes and waffles.
• In the mood for Cheesecake? Make a plain "no bake" cheesecake and top with Chardonnay.
• Put any of the wine jellies over cream cheese as an appetizer.
• Put Wine Jelly over vanilla ice cream. Serve with toasted pine nuts as a quick and easy dessert.
• Peanut Butter and jelly goes best with Cabernet Sauvignon or Merlot
• Cabernet Sauvignon goes great with chocolate. Make a banana split.
• Having hot cereal for breakfast? Mix in some Cinnamon and Chardonnay Wine Jelly.
• Bake a banana, skin and all, at 325 degrees for 20 minutes. Split skin open and top hot banana with wine jelly.
• Use Chardonnay mixed with sour cream over asparagus, salmon, baked potatoes, broccoli, carrots, brussel sprouts, potato pancakes, etc. For a less sweet mixture, add Dijon mustard and capers.
• Use Cabernet Sauvignon or Merlot when making blintzes. Mix with sour cream and drizzle.
• Mix your choice of wine jelly with cream cheese and then pipe onto crackers for a delicious party appetizer.