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Pumpkin Swirl Breakfast Rolls

1 cup Pumpkin Pecan Butter
½ cup packed brown sugar
1/3 cup raisins
1 pound frozen bread dough, thawed
2 tablespoons butter, melted

Cream Pumpkin Pecan Butter from Rina’s Kitchen with raisins and brown sugar. Roll thawed bread dough into 12x16 rectangle; spread with fruit mixture, leaving a 1 inch border along the long edges. Roll along long edge into a roll. Slice into equal pieces, about 1 inch long. Place on cut edge in greased muffin pan, brush with melted butter. Let rise in warm place until double. Bake in pre-heated 375* oven until golden brown. Glaze with 1 cup powdered sugar mixed with 2-3 tablespoons of water. Serve warm or cool.

Outstanding Oatmeal

Add 2 tablespoons of Apple Butter to a bowl of hot oatmeal for a wonderful “Apples and Cinnamon” flavor.

* Spiced Peach Butter or Apple Butter adds a new taste to baby cereal for the little ones.

Fall Pancake Breakfast

Make your favorite pancake recipe. Serve Pumpkin Pecan Butter as a topping instead of syrup. Excellent for cold winter mornings!

Jelly-Topped Peanut Butter Muffins

1 ½ cups all-purpose flour
½ cup cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup peanut butter
2 tablespoons honey
2 large eggs
1 cup milk
¼ cup jam or jelly

Combine first 5 ingredients in a large bowl. In second bowl, combine peanut butter and honey; stir in eggs and milk. Add to dry ingredients, stirring until moistened. Spoon mixture into greased muffin pans, filling ¾ full. Spoon 1 teaspoon of your favorite Rina’s Kitchen jam or jelly into the center of each muffin. Bake at 375* for 20 minutes or until golden. Serve warm.

Raspberry Almond Muffins

5 ozs almond paste
½ cup butter at room temperature
¾ cup sugar
2 large eggs
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon almond extract
2 cups all purpose flour
1 cup plain yogurt or buttermilk
1 half pint jar Raspberry Jam

Heat oven to 350*. Line muffin tins with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 ½ inches across. In large bowl. Beat butter until smooth. Beat in sugar until mixture is pale and fluffy. Beat in eggs, one at a time then mix in baking powder, baking soda and almond extract. With rubber spatula, fold in 1 cup flour, then the yogurt, and lastly remaining flour unitl well blended. Spoon about 2 tablespoons of batter into each muffin tin. Top with a level teaspoon of Rina’s Raspberry Jam and then a piece of the almond paste. Top each with another 2 tablespoons of batter.
Bake at 350* for 25-30 minutes or until lightly browned. Turn onto rack to cool for about 10 minutes. Enjoy!

Breakfast Coffee Cake

Slice a store bought coffee cake and spread with your favorite flavor Rina’s Kitchen Jam. Broil until jam bubbles. Delicious!

Spruced up Grapefruit

Add your favorite jam to the sliced grapefruit for the sweetness you love! Eat it cold or broil it for 2 minutes or until bubbly.

Breakfast Malt

Blend 1 cup of lowfat frozen yogurt with ¼ cup of your favorite Rina’s Kitchen Jam. It makes a sweet start to your day!


Cream Cheese and Pepper Jelly

There are several ways to serve Pepper Jelly.

Smooth softened cream cheese on a butter flavored cracker and top with a teaspoon full of Pepper Jelly

Blend the jelly and cream cheese together for a quick vegetable dip. Rina’s Kitchen carries five different heats: Mild, Hot and Hot Jalapeno, Charleston Hot and Habanero.

Top off your collard greens with your favorite Pepper Jelly

Serve it with your roast beef instead of making gravy.

Any of our Herb Jellies are also excellent in any of these ways

Salsa Cheese

1 LB extra sharp or hoop cheese
1 cup mayonnaise
1/2 cup Rina’s Sweet & Hot Red Salsa

Grate cheese. Stir in mayo and Red Salsa. Serve with crackers.

Sweet & Sour Hotdogs

1 ½ pint jar Rina’s Concord Grape Jam ( try Muscadine too!)
1 8 oz jar Dijon style mustard
1 20 oz bottle ketchup
1 lb of hot dogs

Combine jam, mustard and ketchup in saucepan and heat until jam is dissolved and mixture is blended. Cut hotdogs into bite size pieces. Add to sauce and cook for 20 minutes. Serve hot on toothpicks.

 Tangy Saucy Wieners

1 ½ pint jar Seedless Blackberry Jam

6 oz of your favorite prepared mustard
3 dozen wieners, cut into bite size pieces
Heat preserves and mustard in chafing dish. Add wieners, mixing well. Heat and serve.

Taco Salad

2 16 oz cans refried beans
1 package taco seasoning mix
1 pound ground beef
1 jar Rina’s Canned Tomatoes
1 small onion, diced
1 ½ pint jar Mild or Hot Pepper Relish ( you choose the heat)
1 ½ cups shredded Monterey Jack cheese
½ cup cheddar cheese.

Fry ground beef. Drain off excess grease, and combine cooked beef with seasoning mix. Spread beans in the bottom of a 13x9 oven proof dish. Layer remaining ingredients in order listed. Heat for 20-30 minutes in a 350* oven until hot. Serve with Fritos or Tostitos.

Sweet Meat Cocktail

Heat up a package of your favorite cocktail size sausages or meat franks. Add 1 jar of Rina’s Kitchen Nectarine Jam or Crab Apple jelly and warm to melt jam. Serve warm at parties.

Great Grape Meatballs

8oz  jar Concord or Muscadine Grape Jam
1 bottle chili sauce
1/2 onion, chopped

Prepare your favorite meatball recipe, or defrost frozen meatballs. Bake in oven until cooked through. In saucepan, simmer onions, concord grape jam and chili sauce 20 minutes. Add meatballs. Serve hot with toothpicks.

Spinach Salad Dressing

Add 2 tablespoons of Sweet Onion Jam the next time you mix a vinaigrette for salad. Pour over spinach greens. Toss lightly before serving.

Chicken Wing Dipping Sauce

1 half pint jar Rina’s Pineapple Jam

½ pint jar Rina’s Apple Jelly
5 oz jar creamed style horseradish
1 small jar yellow mustard to taste

Mix all ingredients together with a wire Wisk. Serve as a dipping sauce with chicken wings or on the side with sliced ham.

Rina’s Pineapple Spread

1 pint jar Rina’s Pineapple Jam
1 package cream cheese, softened
1 cup ham, finely chopped
1 cup shredded mozzarella cheese
½ cup sliced green onions

Preheat oven to 350*. Mix all ingredients until well blended. Spoon into 9” pie plate.

Bake for 20-25 minutes or until heated through. Serve with crackers or cut up veggies.



Honeyed Peach Glaze

half pint jar Peach or Apricot Jam
1/3 cup honey
2 teaspoons prepared horseradish
½ teaspoon curry powder
½ teaspoon ground ginger

Combine all ingredients, stirring well. Spoon mixture into airtight container. This will store in the fridge up to 3 weeks. Brush the glaze over ham, pork, or chicken during baking, or serve as an appetizer with cream cheese and crackers.

 Turkey Special

 Instead of using traditional cranberry sauce with your holiday turkey, try Cranberry Walnut Jam. The flavor will create an instant family tradition.

Special treat--- use Cranberry Walnut Jam as a spread on your leftover turkey sandwiches instead of mayo!

 Delightfully Spicy Chicken Breasts

 Broil boneless chicken breasts according to your favorite recipe. When the breasts are almost done, spread 1 tablespoon of Apricot Jalapeno Jam on each one. Continue cooking until done. Serve!

Beef and Potatoes

4 medium potatoes, cut into ¾ inch cubes and microwave until tender
1 tablespoon vegetable oil
1 pound beef , sliced thin (pork is good too)
1 cup tomatoes, cut up into cubes
1/3 cup Sweet Orange Marmalade
2 tablespoons Dijon style mustard

While potatoes cook in microwave, heat oil in a large skillet. Add beef and stir until done. Drain off oil. Add potatoes and tomatoes: sauté about 3 minutes. Add marmalade and mustard, stirring until marmalade melts. Season to taste with salt and pepper.

Ground Turkey Patties

1 pound ground turkey
½ cup stuffing mix
1 egg
pinch of fresh parsley
1 clove garlic, minced
Cranberry Chutney
hamburger buns

 Mix turkey with stuffing mix, egg, parsley and garlic and shape into patties. Cook in a small amount of oil until cooked well. Top with a generous helping of Cranberry Chutney and serve on a burger bun.

Sensational Stir Fry

 Instead of using a packaged stir fry seasoning mix, try a homemade combination. Melt 3 tablespoons of Crab Apple Jam with 1 tablespoon Soy Sauce for a tasty seasoning to stir fried vegetables

 Devilish Eggs and Potato Pizzazz

 Use Rina’s Pear Relish or Artichoke Relish in your deviled eggs and Potato Salad instead of sweet pickle relish. Garnish as usual. A real taste treat

 Really Corn Bread

 Mix your favorite corn bread mix and add 2 to 3 tablespoons of Rina’s Southern Corn Relish to mix. Bake following your recipe.

Glazed Roasted Chicken with Onions

1 roasting hen, about 4 pounds
salt & pepper, to taste
1 lemon, halved
1 head garlic
4 onions, peeled and quartered

For Glaze

1/2 cup Sweet Onion Jam
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon thyme
salt & pepper to taste

Preheat oven to 425*. Rinse the chicken and pat dry. Season breast cavity with salt & pepper. Stuff the chicken with garlic and lemon. Truss if desired. Season exterior generously with salt & pepper.

Roast for 15 minutes, then reduce heat to 350*. After 15 minutes, place onions around the base of the chicken in the roasting pan.

Meanwhile, prepare the glaze: Combine all the glaze ingredients in a small bowl and heat over high heat for 1 minute in the microwave to melt and combine.

After chicken has roasted for 30 minutes, begin basting generously at 15 minute intervals, tossing the onions from time to time. The chicken will be done in about 1 1/2 hours. Pierce the thigh to test. If the juices are pink, it’s not done. When the chicken is done, remove it from the oven, re-season and cover with foil. Turn off the oven but keep the onions there to stay warm. Strain off any liquid from the roasting pan to use as a sauce. Serve the whole chicken on a bed of kale, surrounded by the onions and dressed with the sauce, or slice and portion individually.

 Sweet Orange Sweet Potatoes

 Add 1/3 cup of Sweet Orange Marmalade to the pan the next time you make Sweet Potatoes. A great new taste!

 Relish Pork Roast

 Use Artichoke Relish as a condiment with your Pork Roast instead of making gravy. Wow!

 Black Bean Fritters

 2 cans black beans

1 beaten egg
Italian style bread crumbs
Sweet and Hot Red Salsa
Salt and pepper to taste

Mash one can of black beans. Add to second, drained can of beans. Mix with beaten egg and enough breads crumbs to hold together. Season with salt and pepper to taste. Form bean mixture into patties or fritters. Fry until firm. Serve by topping with sour cream and Red Salsa. These patties may be frozen and reheated in the microwave. ( Recipe created by Betty Cammer)

Sweet & Hot Red Salsa Grilled Shrimp

1 ¼ pounds large shrimp. Peeled and deveined
1 tablespoon olive oil
½ cup Rina’s Red Salsa
Salt and fresh ground pepper to taste
Fresh basil leaves ( for garnish)

 Place 3-4 large peeled shrimp securely on each skewer. Place skewers in a single layer on a large plate. Drizzle with olive oil, salsa and seasonings. Turn skewers to coat shrimp. Cover and marinate up to 30 minutes.

Grill shrimp on skewers, about 3 minutes on each side over medium high heat. When shrimp are opaque, they are done. Serve hot on a platter garnished with a small bowl of salsa for dipping!

Sweet Orange Carrots

 1 lb carrots, scraped and cut into 3 inch strips
1/2 teaspoon salt
1 Tablespoon butter
1/2 cup Sweet Orange Marmalade
1/2 cup raisins (optional)

 Place carrots in 2 inches of boiling, salted water. Reduce heat and simmer until tender; drain. In small saucepan, melt butter, add Marmalade and mix until blended. Add raisins if desired. Pour sauce over carrots and enjoy!

  Lemon-Orange Chicken

¼ cup orange juice concentrate
1 tablespoon lemon juice
2 tablespoons plus 1 teaspoon honey
½ teaspoon grated orange peel
½ teaspoon ginger
2 tablespoons Rina’s Lemon Marmalade
4 skinless chicken breasts

Preheat oven to 400*. In baking dish, mix orange juice concentrate, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken, and turn to coat all sides. If time permits, allow to marinate for 10 minutes. Bake uncovered for 10 minutes, baste with pan juices. Bake another 10 minutes and baste again. Blend lemon marmalade and remaining teaspoon of honey and glaze baking chicken. Continue to bake for an additional 10 minutes or until done. (Recipe adapted by Ruth Woolfrey)

 Cranberry Walnut Salad

 1 cup olive oil
½ cup Balsamic vinegar
fresh ginger
½ cup orange juice
1 half pint jar Cranberry Walnut Jam
2 cups apples, thinly sliced
Fresh salad greens

 Blend first 5 ingredients well. Pour a portion over the sliced apples and turn to coat. Place apples on salad greens and pour remaining dressing over all. Toss to coat and serve!

Salsa Baked Chicken Wings

 Bake chicken wings at 350* for 30 minutes or until done. Add salsa and coat chicken. Cook until warmed. Serve with sour cream or ranch dressing and carrots and celery.


 Apple Butter Pie

 2 9 inch pie crusts
3 cooking apples of your choice, peeled, cored and sliced thin
2 Tablespoons self-rising flour
1/2 stick soft butter
1/2 cup light brown sugar
oz jar Rina’s Kitchen Apple Butter

 Combine apple butter, soft butter, brown sugar, and flour. Mix until creamy. Add sliced apples and pour into pie shell. Use second pie shell as a top crust, slitting holes for steam. Bake at 350* for 1 hour.

  My Favorite Fruit Crunch

Cover bottom of oven proof dish with 1 jar of Rina’s Pie Filling. Dot with butter. Mix 1 cup flour, 1 cup sugar, 1 egg and ¼ cup oil together with a fork. Spoon mixture on top of fruit and bake at 350* for 1 hour or until browned.

 Pumpkin Pecan Butter Pie

8 oz jar Pumpkin Pecan Butter
2 eggs
¼ cup self-rising flour
¼ cup milk
2 tablespoons butter

 Combine all ingredients with an electric mixer. Pour into a 9 inch unbaked pie crust. Bake at 400* for 30 minutes. Cool and enjoy!

* Try Dutch Apple Pie Jam too!

Apricot Jam Banana Bread

2/3 cup shortening
1 cup sugar
3 eggs
1 ½ cups mashed bananas
3 ½ cups self-rising flour
1 8 oz jar Rina’s Kitchen Apricot Jam
1 cup walnuts or pecans

 Heat oven to 350*. In large bowl, mix shortening and sugar until blended. Add eggs one at a time, beating well after each. Add bananas, flour, Apricot Jam and nuts. Mix well. Divide batter evenly into two well greased loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool 15 minutes before turning out of pans. Cool completely before cutting.

 Elegant Parfaits

 French Vanilla Ice Cream
1 8 oz jar Rina’s Kitchen Fruitcake Jam

 Spoon ice cream into parfait glasses, layering with dollops of Fruitcake Jam. Freeze before serving. Fruitcake Jam is also a super topping for pound cake!

 Jam Thumbprint Cookies

 1 cup butter
½ cup sugar
1 egg
1 tablespoon vanilla
3 cups all-purpose flour
½ teaspoon baking powder
1 to 1 ½ cups finely chopped nuts (optional)
Your favorite Rina’s Kitchen jam or jelly

 In large bowl, beat butter and sugar until fluffy. Add egg and vanilla, mix well. Add flour and baking powder, mix well until dough holds a ball shape. Shape dough into 1” balls. Roll the balls in nuts and place 2” apart on ungreased cookie sheet. Make a deep impression in each ball with your thumb. Fill with your favorite flavor of Rina’s Kitchen Jam or Jelly. Bake at 375* for 10 minutes or until golden brown. Cool and serve. Kids love “helping” with these cookies!

Quick Fruity Cake

 1 box yellow cake mix
1 8 oz jar of your favorite Rina’s Kitchen jelly

 Mix cake according to package instructions. Add 1 jar of jam and mix well. Bake according to package. Cool. Frost with Quick Fruity Frosting

 Quick Fruity Frosting

 1 container whipped topping
1 8 oz jar Rina’s Kitchen jam or jelly

 Lightly blend both ingredients until creamy. Smooth onto cool cake. Decorate with corresponding fresh fruit, if desired.

 Dutch Apple Pie Brownies

 1 stick butter or margarine, softened

1 cup sugar
1 egg
1 cup self rising flour
1 half pint jar Rina’s Dutch Apple Pie Jam
½ cup chopped pecans, optional

 Cream margarine and sugar, add egg. Slowly add flour and beat well. Fold in Dutch Apple Pie Jam and pecans if desired. Pour into 8” greased square pan. Bake at 350* for 40-45 minutes. Cool and cut into squares.

 Individual Pumpkin Pecan Pies

 1 package frozen pastry tarts
1 8 oz jar Pumpkin Pecan Butter
1 container whipped topping

 Bake pastry tarts according to package directions. When cool, add 1 tablespoon of Pumpkin Pecan Butter to each tart. Top with whipped topping and refrigerate until ready to serve

Cranberry Walnut Date Caramel Bars

1 8 oz jar Cranberry Walnut Jam
2 1/3 cups all purpose flour
2 cups oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1 cup margarine
1 1/2 cups dates, chopped
1 cup caramel ice cream topping

 Heat oven to 350*. In bowl, combine 2 cups flour, oats, brown sugar and soda. Add margarine, mix well. Press the mixture into a 13 x 9 inch baking pan, reserving 1 cup for topping. Bake 15 minutes. Remove from oven and spread with Cranberry Walnut Jam and chopped dates. Mix caramel topping with remaining 1/3 cup flour: spoon over fruit and walnuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly browned. Cool. Cut into bars. Makes 24 bars.

 Apple-Gingerbread Cobbler

1 package gingerbread mix, divided
¾ cup water
¼ cup firmly packed light brown sugar
½ cup butter, divided
½ cup pecans
1 jar Rina’s Apple Pie Filling

Stir together 2 cups gingerbread mix and ¾ cup water until smooth. Set aside. Stir remaining gingerbread mix and brown sugar, cut in ¼ cup butter until crumbly. Stir in pecans and set aside. Combine Apple Pie Filling and remaining ¼ cup butter in a large saucepan and cook over medium heat, stirring often, 5 minutes or until heated. Spoon hot apple mixture evenly into 11x7 baking dish. Spoon gingerbread mixture evenly over pie mixture, sprinkle with pecan mixture. Bake at 375* for 30-35 minutes or until set. Serve with vanilla ice cream.

Dutch Apple Pie Jam Bread Pudding

1 18 oz jar Rina’s Dutch Apple Pie Jam (divided use)
7 slices day old bread, crusts removed and cut into 1/2 inch cubes

Preheat oven to 300*. Place buttered dishes in a roasting pan halfway filled with water.

Combine half and half, milk, vanilla, sugar, eggs, cinnamon, and salt. Whisk together until light and frothy, about 3 minutes. Stir in the 3/4 cup jam and whish well to combine. Place the bread cubes in a large bowl. Pour the warm custard mix over the bread and stir gently to coat bread. Set aside 10 minutes for the bread to absorb the custard, then ladle the mixture into the preheated cups. Finish by swirling an additional teaspoon of jam into each cup.

Bake custards until solid in the center, about 50 minutes. cool and refrigerate overnight.

To serve, turn each custard out of the cup and onto a shallow plate. Drizzle with chilled cream. Garnish with an extra dollop of jam and fresh apple slices.

 Fruitcake Cookies

1 stick butter
8 oz light brown sugar
2 eggs
1 cup sifted all purpose flour
Pinch salt
1 teaspoon vanilla
2 cups chopped pecans
1 half pint jar Rina’s Fruitcake Jam

 Cream butter and sugar. Beat eggs slightly and add to butter/sugar blend. Sift flour and salt together and fold into creamed mixture. Stir in vanilla.

Grease a 9x13 pan. Sprinkle chopped pecans evenly on bottom and add batter. Smooth jam over batter evenly. Bake for 1 hour at 300*. Slice into bars while still warm. Let cool and then remove from pan.

Cranberry Pear Fruit Sauce

6 fresh pears, choose your favorite

2 apples ( Granny Smiths work great)
1 tablespoon lemon juice
1 ½ pint jar Rina’s Cranberry Walnut Jam
2-3 tablespoons Rina’s Pear Honey
1 lb whole, raw cranberries

 Peel, core and chop all fresh fruit into bite size pieces. Place in large bowl and drizzle with lemon juice. Place bowl in fridge. Heat Rina’s Cranberry Walnut Jam in a saucepan over medium-low heat. Add raw cranberries and Pear Honey. Cook, stirring occasionally until the cranberries soften. Pour sauce over cold pears and apples. Toss and serve.     ( recipe created by Donna Gaines)

Strawberry Rhubarb Bars

 1 ½ cups sifted all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups quick cooking oats
1 cup light brown sugar
¾ cups margarine or butter
1 half pint jar Rina’s Strawberry Rhubarb Jam

Sift dry ingredients; stir in oats and brown sugar. Cut in butter or margarine until crumbly. Pat 2/3 of crumb mixture in 11x15 pan. Spread jam over mixture and top evenly with remaining crumbs. Bake at 375* for 25-30 minutes. Cool. Sprinkle with 10x sugar. Makes 2 dozen bars.  (Recipe created by Ellen McNeal)


Blueberry Cheesecake

 1 box white cake mix
1 8 oz package cream cheese
1 8 oz package whipped topping
½ cup confectioners sugar
½ cup white sugar
1 jar Rina’s Blueberry Pie Filling

Mix cake mix according to directions. Bake in 4 thin layers in oven. Try using an iron skillet, it only takes a few minutes per layer!

Once layers are cool, mix cream cheese and sugars until blended. Fold in whipped topping. Stack cake layers with whipped topping mix and ¼ Blueberry Pie Filling between each layer. ( Try your other favorite Pie Fillings too!)

 Spicy Pumpkin Cookies

 1 box yellow cake mix
1 half pint jar Rina’s  Pumpkin Pecan Butter
¼ cup butter or margarine, softened
½ cup raisins, if desired
1 cup vanilla frosting

Heat oven to 375*. Lightly grease cookie sheets. In large bowl, beat cake mix, Pumpkin Pecan Butter and butter with electric mixer on low speed for 1 minute. Stir in raisins. Drop dough by generous tablespoonfuls 2 inches apart on cookie sheets. Bake for 11 to 14 minutes or until set and light brown around the edges. Cool for 1 to 2 minutes and remove from cookie sheets to cooling racks. Allow to cool completely. Frost with prepared frosting.




We at Rina’s Kitchen would like to thank our customers and friends for the help and ideas they have provided in the creation of this recipe book. When we first started this cookbook, it was a small 4 page book of ideas. Through the years, so many creative people have shared ideas with us that the book is constantly growing. If you have a great recipe you would like to share, just write it down and bring it to us. ( Don’t forget to put your name on it for creative credit!)

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