It's a JamFeast Dinner Party!

Easy Strawberry Jalapeño Spread

Mix 1 block of cream cheese with 3/4 cup Mrs. Ruth's Strawberry Jalapeño Jam.  Use on crackers, toast, veggies or fruit 

Brown 1 medium chopped onion & 1 chopped garlic clove  in 2  tablespoons olive oil, remove.

Brown 3 cups sliced Brussel sprouts in oil. Return onions & garlic to pan. Add 1/4 cup water, cover, cook until tender.

Mix in 1/4 cup bacon sprinkles or chopped ham.   Finish with 1/2 cup Mrs. Ruth's Cranberry Jalapeño Jam. Serve and wait for the compliments!

Slice butternut squash into 1/2" thick slices (skin on)

Place on parchment sheet lined cooking sheet

Soften 1/2 cup Mrs. Ruth's Apple Ginger Pecan Jam in microwave

Brush melted jam over squash slices

Bake in 400 degree oven until browned/golden

Mix arugula, strawberries; pear, apple, peach or watermelon slices (quantity to taste); feta cheese; 1/2 small thinly sliced red onion.   Set aside.

Dressing: combine 1/4 olive oil, 1T good balsamic vinegar & 1/4 cup Mrs. Ruth's Strawberry Basil Jam. Whisk until combined. Pour over salad and enjoy!

Slice soft slider rolls (brioche & ciabatta are good) in half

Top with sliced ham& Swiss cheese

Spread with Mrs. Ruth's Hot Momma Marmalade

Add 2 tablespoons olive oil to skillet & heat

Cover skillet with peeled shrimp

Add 1/4 cup Mrs. Ruth's Hot Momma Marmalade

Cook shrimp until slightly opaque

Stir in 1/4 cup additional Mrs. Ruth's Hot Momma Marmalade

Sprinkle with cut green onions & serve