Print Yum Curry Cheese Dip Ingredients8 oz cream cheese ½ cup sour cream Add 2 tsp. Curry powder 1 tbs. Lemon juice ¼ teasp. Salt ¾ cut chutney, finely choppedInstructionsCombine 8 oz cream cheese with ½ cup sour cream. Beat until smooth. Add Curry powder, Lemon juice, salt and chutney. Serve with crackers or raw […]

Print Yum Fruity Yogurt Pie Ingredients16 oz. (pint) plain or vanilla yogurt 8 oz cool whip ½ cup strawberries ½ cup Strawberry Amaretto conserve 9” graham cracker crustInstructionsMash fruit in bowl with yogurt and conserve. Mix in whipped topping and blend thoroughly. Spoon into pie crust and freeze at least 4 hours. Thaw slightly before […]

Print Yum Guiltless Chicken Ingredients3 skinless, boneless chicken breasts, halved (6 portions) 3 tbsp cooking oil ½ cup Vermont Harvest Apple Rum Walnut Conserve 1 cup “lite” sour cream 1 tbsp Vermont Harvest Tomato Chutney 1 apple, peeled, cored and chopped 1 tbsp fresh parsley 1 cup shredded cheddar cheese ½ cup buttermilkInstructionsSaute the chicken […]

Print Yum Jan’s Satay Sauce Ingredients4 ounces Pineapple Pepper Jelly 4 ounces peanut butter 1 clove garlic, crushed 2 tablespoons soy sauce 2 tablespoons water crushed red pepper flakes, to tasteInstructionsCombine all ingredients in saucepan and cook over medium heat until warm. If sauce is too thick just add a little water. Serve over grilled […]

Print Yum Marybeth’s Blueberry Balsamic Sauce Ingredients1 small onion (½ cup) finely chopped 3 tablespoons butter ½ jar Blueberry Bourbon Conserve (4 ounces) 6 tablespoons white vinegar 3 tablespoons balsamic vinegar 3 tablespoons brown sugarInstructionsSaute onion in butter until onion is golden. Add remaining ingredients. Bring to a boil; boil one minute, or until slightly […]