Hor’dourve: Cream Cheese Spread

Ingredients
1/4 Cup any flavor Jelly, Jam, or Preserve
1 - 8 oz. Package Cream Cheese

Combine jelly, jam, or preserve and Cream Cheese. Blend until smooth. Add more jelly if you want more flavor or a creamier mixture. Refrigerate to allow flavors to blend. Serve on Crackers, Pretzel’s, Bagels or English Muffins.

Cabernet Laced Pound Cake

Ingredients
12-ounce pound cake
½ cup whipped cream cheese (approximately)
5 oz. Cabernet Wine Jelly
Powdered sugar

1. Cut pound cake, horizontally, into three equal sections. Place the bottom layer of the pound cake on a serving plate.
2. Combine and mix the jelly and cream cheese. Spread ½ of the cheese/jelly mixture on bottom layer of pound cake. Place center layer of pound cake back into place and repeat first step. Place top back on cake.
3. Heat 2-3 Tbls of Cabernet Sauvignon jelly in microwave oven for 20- 30 seconds. Drizzle hot jelly over the top of reassembled cake.
4. Dust top of cake and platter with powdered sugar.

Chardonnay and Rosemary Glazed Chicken

Ingredients
6 Chicken Thighs
1 Onion
1 Bell Pepper
2 Tbls. Chardonnay Jelly
Fresh Rosemary (to taste)
Olive Oil
Salt and pepper to taste

1. Remove the skins from the Chicken thighs, season and set aside.
2. Add olive oil to cover bottom of skillet. While olive oil is heating, cut onion and pepper into slices and add to skillet.
3. When the onions and peppers have started to wilt, remove from skillet and set aside.
4. Place Chicken thighs into skillet and fry until cooked, remove chicken from pan.
5. Add Chardonnay Jelly to skillet and deglaze. When the jelly has come to a boil, add fresh rosemary to the mixture.
6. Replace chicken into skillet, making sure to cover chicken with jelly mixture.
7. When chicken has reheated, add onions and peppers.