Pepper Jelly Candied Bacon 

1 package favorite bacon

cayenne pepper

1/2 bag light brown sugar

1/2 jar Student-Made Pepper Jelly

Preheat oven to 325.

Line sheet pan with parchment paper and light spray with pan spray.  Line bacon, single layer side by side.  Lightly sprinkle with cayenne pepper.  Cover evenly with brown sugar.

Bake 15 minutes.  Remove and flip the bacon.  Cook an additional 5-10 minutes, pending thickness of the bacon.

Last few minutes of cooking, brush bacon with pepper jelly.

When bacon is done, remove from the oven and immediately transfer bacon to a cooling rack.  Store in an airtight container, up to 1 week.

Salmon with Peach Jalapeno Glaze

Ingredients:

1/2 cup Student-Made Peach fruit spread
1/2 cup Student-Made Pepper jelly
1 Tablespoon lime juice - add salt and pepper to taste
Fresh Cilantro, chopped (Optional)
1 Tablespoon olive oil

Directions:

In mixing bowl, mix student-made peach fruit spread, student-made pepper jelly, lime juice, cilantro, and olive oil
Set 1/2 cup aside
Cut salmon into fillets
Place Salmon in the sauce to marinate in the refrigerator for 30 minutes
Lightly oil grill or pan
Grill salmon 5-7 minutes each side, cooking until fish is easily flaked with a fork
Serve with remaining sauce

Ingredients:

2lb- Sweet Onions

2-Eggs

1c. buttermilk

2c. flour

1c. Edwards Mill Yellow Cornmeal 

1 1/2tsp. sea salt

1/2tsp. black pepper

oil for frying (or use air fryer)

Process: 

Cut onions to 1/2" thick slices set aside. Whisk eggs and buttermilk in a small bowl. In another bowl combine dry ingredients and stir. Dip rings into the egg mixture, then coat with flour mixture and then repeat the process. Fry in hot oil for 1 to 1 1/2 minutes on each side or until golden brown. Drain on a paper towel and enjoy with Student-Made Pepper Jelly. 

A new twist on a traditional favorite, this version of corn on the cob will leave everyone coming back for more. 

Ingredients: 

6- Fresh ears of Corn 

1-Jar of Student-Made Pepper Jelly 

Process:

Trim the silk from the top of each ear to prevent it from catching fire. Peel away the first layer of husks. Remove the stalk at the end of each ear of corn. place corn on the grill, cover, and grill for 5 minutes. Uncover, turn the corn and cook for 5 minutes more. Repeat turning in 5 min. intervals totaling 15-20 minutes. Remove corn and cool slightly, peel away the remainder of husks and remove remaining silks. Brush with Student-Made Pepper Jelly, place corn back on the grill to caramelize for 4-5 minutes.  Once done sprinkle with red pepper flakes to give it a little more heat!