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Ingredients:

1 pack of Fillo Puff Pastries

1 jar Terrapin Ridge Farms Raspberry Amaretto Jam

Brie Cheese

Butter


Directions:

Preheat oven to 350 degrees F. Line a baking sheet with Fillo Puff Pastries. Brush melted butter on the pastries. Cut brie into chunks and fill the pastries. Take about 1/2 tsp Terrapin Ridge Farms Raspberry Amaretto Jam and top each fillo pastry. Bake in over for about 7 minutes, or until Brie is melted and Voila! The perfect appetizer, done in minutes. 

Five egg yolks, lightly beaten
two jars Terrapin Ridge Farms Key Lime jelly
2 tablespoons corn starch
grated zest of one lime
1 1/2 cups heavy cream
one baked 10 inch pie crust, recipe below.

In the top of a double boiler, combine egg yolks, Terrapin Ridge Farms Key Lime Jelly and
cornstarch. Cook mixture over moderate heat for about 10 minutes or until the mixture coats the
back of a spoon. Remove from heat, add grated zest and chill until mixture thickens, do not allow it to become stiff.
Whip the cream until it forms soft peaks, then fold it into the lime mixture.
Spoon filling into pie crust and chill, covered, for 24 hours. Garnish with lime slices add
additional whipped cream and lime zest if desired.

Oatmeal Cookie Pie Crust:
12-14 store-bought or home made oatmeal cookies. (with out raisins)
1/4 cup butter
1 1/2 tablespoons light brown sugar 1/8 teaspoon salt.
Heat the oven to 350 degrees.
In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. Let it
cool until it is not hot to the touch before proceeding.
Put the oatmeal cookies, brown sugar and salt in the food processor and pulse it on and off
until the cookie is broken down into a wet sand. (If you don’t have a food processor,
simply crumble the cookie with your hands.)
Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and
ground cookie mixture until the contents of the bowl are moist enough to form into a
ball. If it is not moist enough to do so, gently melt and additional 1-2 Tbs. of butter and
knead it into the oat crust mixture.
Note depending on the size cookie you use you may have extra left over. You can keep
it in an airtight container at room temperature until ready to use.
Using your fingers and the palm of your hand, press the oat cookie crust firmly into the
10-inch pie shell. Make sure the bottom and the walls of the pie shell is evenly covered.
Bake the pie shell uncovered for 10 minutes.
Remove from the oven and allow to cool before continuing with the pie filling. Remove
from the oven
Use the pie shell immediately or, wrapped well in plastic, store the pie shell at room
temperature for up to 5 days or in the fridge for up to 2 weeks.

Hatch Chile Jelly Pulled Pork Tacos
Ingredients:
5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
2 tsp kosher salt
1 tsp black pepper
1 tsp olive oil
1 Jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly
1 cup reduced sodium chicken broth
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 bay leaves (optional)

Directions:
Heat the pressure cooker on SAUTE mode until hot.
Season the pork pieces with salt and pepper.
Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5
minutes).
Remove pork from pressure cooker and set aside.
Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden
spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place
the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly
onto the pork pieces then toss in the bay leaves. * see note
Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80
minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred
into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and
reduce the liquid till it’s about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced
liquid.
Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!

NOTES
*I use an 8 quart instant pot for this recipe.

Ingredients:
Leftover Potatoes
Leftover Corned Beef
Onion
Eggs
Terrapin Ridge Farms Sriracha Horseradish Squeeze
Butter
Salt and Pepper

Directions:
Grease pan with ample butter. Chop up desired amount of onion and add to heated butter. Once the onions start to brown add sliced or chopped leftover potatoes. The potatoes should be approx. ¼ to ½ an inch. Once the potatoes start to get crispy add in chopped up, leftover corned beef. As the corn beef heats up crack one or two eggs on top. Once the eggs are fried remove from heat. Serve in pan and drizzle Sriracha Horseradish Squeeze on top or carefully pour the Corned Beef Hash with the Fried Egg onto a plate, squeeze Sririacha Horseradish on top and enjoy!

This salad is easy, delicious, and a longtime favorite in Mary’s household. The addition of our Bacon Aioli Garnishing Squeeze makes it even better.


Ingredients:
Whole head cauliflower chopped into bit sized pieces

8 scallions chopped

½ pound bacon, crumbled

8 oz sharp cheddar cheese, diced

2 green peppers, diced

1 cup mayonnaise

1 cup Terrapin Ridge Farms Bacon Aioli (to taste)

Salt and pepper to taste


Directions:

Add all ingredients to a large serving bowl and toss everything together. Delicious!