Hot Jelly Thumbprints

6 oz. white cheddar cheese or extra sharp cheddar cheese, shredded
1/2cup (2 oz.) Parmesan cheese, finely shredded
1/2 cup butter, softened
1/4 tsp. ground black pepper (or 1/8 tsp. cayenne pepper for a real bite)
1 egg yolk
1 cup all-purpose flour
1 egg white
1 tbsp. water
1 ¼ pecans, finely chopped
1/3 to 1/2 cup Cactus Lace Jalapeno or Habanero jelly

Preheat over to 350 degrees. Lightly grease 2 large cookie sheets. Combine well cheeses and butter in food processor. Add egg yolk and pepper and process until well combined.

Add flour and pulse until a soft dough forms. Set aside.

In a small bowl combine egg white and water. Place pecans in shallow dish. Shape dough into ¾-inch balls. Roll balls in egg white mix, then in pecans. Place 1 inch apart on cookie sheets. Press your thumb into center of each ball leaving small indention. Bake approximately 15 minutes or until edges are firm and cookies are lightly golden. Press puffed centers down using rounded side of a small spoon. Cool on wire rack. Just before serving, place a small amount of Jalapeno or Habanero jelly in the center of each indention.

Store unfilled cookies in refrigerator up to 3 days. Makes about 42.

Pineapple Salsa

1 cup Cactus Lace Chef Guillame’s Cooking Salsa
8 oz. can crushed pineapple, drained
1/4 tsp. fresh ginger (grated)

Mix well. Cover and chill until time to serve. Bring to room temperature for serving.


Chef Jenny's Basil Salsa Soup

1/4 cup light olive oil
1 cup diced yellow onion
2 tsp. minced garlic scratch)cream
1 jar Cactus Lace Chef Guillame’s Cooking Salsa or Gringo Salsa directions on box)
2 Tbsp. minced fresh sweet or lemon basil
1 cup heavy whipping cream or half & half
1 cup milk
Cactus Lace Vege Mix to taste (two to three pinches)
Sour Cream (optional)

In a medium sauce pan, heat olive oil over medium heat and sauté onions until translucent, stirring frequently. Add garlic and sauté for 3 to 5 minutes, stirring constantly. Puree Salsa, basil, Vege Mix and onion mixture in blender or food processor until smooth. Combine all ingredients in a large container and chill. Garnish each bowl of soup with sour cream topped with a fresh basil leaf.


Gooey Brownies

1 Brownie Mix (large enough for a 9 x 13 pan)
1 Jar Cactus Lace Jam (recommend Cherry Amaretto, Black Cherry or Raspberry Chipotle)

Make Brownie Mix as per directions and put into greased pan. Drop by teaspoons 1/2 jar Cactus Lace Jam of choice over batter. (You may want to gently heat jam in saucepan.)

With a knife, swirl batter and jam together, and bake according to Brownie Mix directions. Remove when done and let cool slightly. Glaze with remaining jam.


Watermelon-Kiwi Summer Cooler

This chilled soup is a delicious appetizer or dessert.

1 jar Cactus Lace Watermelon Kiwi Jelly
1 qt. watermelon juice
3 tablespoons corn starch
2 fresh kiwis (peeled and diced)
1 cup fresh strawberries (diced)

In a sauce pan, warm 1 jar Cactus Lace Watermelon Kiwi Jelly and 2 cups Watermelon Juice.
Use a medium heat setting and stir constantly until jelly has liquefied in the watermelon juice. Slowly add 3 tablespoons corn starch while whisking and bring to a boil to thicken.
Boil for 1 minute. Add the rest of the watermelon juice and mix well. Refrigerate and serve cold. Add kiwis and strawberries just prior to serving.