Need an easy app? How about Pinwheels

Bacon Cheddar Pinwheels     

16 servings – 35 minutes


1 can 8 oz. Crescent dinner rolls

1/2 Cup of Zucchini Relish

½ Cup of Cheddar Cheese

¼ cup chopped Green onions

¼ cup cooked Real bacon

Directions:   Heat oven 350°F.  Unroll crescent rolls into rectangles.  Spread the relish over each rectangle, sprinkle cheese, bacon and onion.  Starting at one end roll up each rectangle and place on ungreased cookie sheet.  Bake 12 – 17 minutes.      Yummy Appetizer!                  

Salmon Pate'

This is a great recipe for the Holiday's or anytime as a appetizer. 

1 14 oz can red salmon
4 - 6 oz cream cheese
1 tablespoon lemon juice
2 teaspoons thinly chopped scallions
1 teaspoon horseradish
1-2 tablespoons Hot Zucchini Relish

Drain and pick through salmon. 

In a processor, combine all ingredients. Chopped scallions and colorful peppers on top for decoration.Process just till combined.

Taste for salt.  Chill.

Especially nice on black bread or Pecan nut crackers.

Broiled Shrimp with Basil


This is great for an everyday meal or for special dinner.  It's easy to make and looks beautiful on a serving platter.   


  • 1 lbs. of Shrimp of choice                                 
  • Olive oil
  • Fresh Basil

Directions:  Clean shrimp and place in a storage bag and drizzle with olive oil.  Take each shrimp and wrap with basil, securing it with a toothpick.  Broil for approximately 4 minutes turning to cook other side.  Depending on the size of shrimp will allow for time.  Make sure shrimp is cooked thoroughly.   #RelishThis


Perfect Whipped Butter by Chef Jennifer


This week we are sharing a delicious recipe for whipped butter with Zucchini Hot Relish.  Whether you make your own rolls or buy frozen--this butter is sure to be a hit on your rolls and with your dinner guests.  It's a great idea for holiday dinners. 

Relish This Compound Butter

By: Chef Jennifer Williams


  • 1 cup unsalted butter
  • ¼ cup any of your favorite Relish This Products
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper


Soften butter in a kitchen aid with paddle attachment whip butter; Add the seasonings and relish and enjoy.

 Optional to place in piping bag with tip, on as tray lined with parchment paper pipe approx. 1oz pads of butter. Freeze for about an hour.

A special Thank You to Chef Jennifer from Food 101 Gettysburg PA who perfected the recipe.

Fresh Beet Salad


Roasted Beet Salad featuring Relish This- Strawberry

BY: Chef Jennifer Williams


6-8 large beets

½ cup Relish This-Strawberry Relish

¼ cup chopped candied ginger

2 Tablespoons minced shallots

1 cup chopped candied walnuts

1 Tablespoon chopped herbs – rosemary, thyme, and parsley

¼ cup dried cherries

1 ½ cups sherry vinaigrette- recipe below

1 cup goat cheese or any type of creamy cheese

½ teaspoon salt

¼ teaspoon pepper



Roast beets in oven, wrap beets individually in aluminum foil roast in oven in pan with a little water. 350 degrees for 1 to 2 hours until beets are tender all the way through. After the beets are roasted and cooled using a towel gently rub the skin of beet, if the skin doesn’t come off easily they were not roasted long enough place them back in oven for a little longer. Small dice the beets place in large bowl now add relish, ginger, shallots, walnuts, herbs, cherries and mix well; finally add sherry vinaigrette. Serve with mix greens and goat cheese.


Sherry Vinaigrette

  • ¼ cup Honey
  • ½ cup Sherry vinegar
  • 1/8t salt
  • 1 Tablespoon minced shallots
  • 2 ½- 3 cups salad oil- I like canola olive blend

Place all ingredients in blender except oil. Start blender and slowly emulsify the oil into the vinegar base. Season to taste







This is another recipe developed by Chef Jennifer at Food 101 Gettysburg.  She developed this recipe for the Farm to Table event that was hosted in October by the Adams County Arts Council.  All the attendees LOVED it so we asked her to share it.

Glazed Pork Chops with a Twist!

We began sharing this recipe a few weeks ago at our "Taste and Sample" events locally here in Central PA.   Before I even had time to publish it here on our Recipe Blog one of our Facebook followers shared that he made the recipe and how much he loved it!   His photo of his version of Chops with Strawberry Hot is featured here.   Thanks Michael D!

Pork Chops with Strawberry Zucchini Hot Preserves  

4 thin pork chops
½ cup flour add salt & pepper
1 garlic clove, minced
1 small onion, diced
Olive Oil for your pan
Strawberry Zucchini Preserves Hot                                           
Mix flour salt and pepper together and dredge pork chops.  Heat olive oil in frying pan and lightly brown the pork chops.  

In a sauce pan sauté onion and garlic in about a tablespoon of olive oil.   Add strawberry zucchini preserves hot to taste.  

Place strawberry mixture on pork chop for a glaze and serve. Enjoy!

Oven Raspberry S'mores

We've shared this recipe (Raspberry S'mores) a few months ago but we wanted to share it again.
This is a great dessert to make for a football party or Fall get together.  It's a taste of the traditional chocolate and marshmallow with a tasty twist.  The best part is that it can all be made in your oven.  There's no need to fire up the grill!   It's melt in your mouth goodness.  Mmmmmmm


1 Bag of Choc. Chips

1 Bag of Marshmallows

1 Jar Raspberry Zucchini Preserves


Preheat oven to 450ºF. Spray the bottom of small oven proof dish.  Cover the bottom of the dish with chocolate chips. Cover the chocolate chips with Raspberry Zucchini Preserves and then with marshmallows.  Bake 7-9 minutes.  Serve with graham crackers for dipping.