INGREDIENTS:

• 1 whole ham
• 1 bottle of Terrapin Ridge Farms Pineapple Butter Rum Sauce 

DIRECTIONS:

1. Let the ham come to room temperature. Pull the ham from
2. the refrigerator about 30 minutes before cooking it to let it come to room temperature.Score the outside of the ham through the skin and fat with a sharp knife in a diamond pattern. Put the ham, flat-side down, on a rack in a roasting pan. Add a cup of water to the bottom of the roasting pan, which will steam as the ham cooks, keeping it moist.
3. Cover the pan with foil. Roast in a 350 degrees F oven until the thermometer inserted into the thickest part of the ham registers 130 degrees F. Increase the oven temperature during the last 45 minutes of cook time to 375 degrees and glaze with Terrapin Ridge Farms Pineapple Butter Rum Sauce several times.
4. The ham is done when it’s cooked to 140 degrees F. Rest the ham before serving.

INGREDIENTS:

• 12 Eggs hard boiled
• ½ cup Terrapin Ridge Farms Dill Pickle Mustard
• ½ Cup Mayonnaise
• 1 dash Pepper
• Dill Weed to Garnish 

DIRECTIONS:

1. Cut each egg lengthwise and remove yolks, setting them aside in a small bowl.
2. Mash yolks with a fork.
3. Add salt, pepper, Terrapin Ridge Farms Dill Pickle Mustard, and Mayonnaise. Mix together well.
4. Fill egg halves with mixture. Sprinkle tops with Dill Weed. Chill in refrigerator to let set.

INGREDIENTS:

• 2 cups all-purpose flour
• 1 1/2 cups old fashioned oats
• 1/2 cup granulated sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, melted and cooled slightly
• 1 1/2 tsp vanilla extract
• 10-12 oz. Raspberry Amaretto Jam

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Fill a regular sized 12 cup muffin tin with paper liners. Set aside.
3. In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
4. Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won't stick together.
5. Scoop out 1 rounded tbsp. Drop balls into one of the mini tin wells. Using your fingers lightly press the dough into the bottom of the muffin tin making sure it is level. Repeat until the muffin tin is full.
6. Dollop one small amount of preserves into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the preserves. Press very lightly if needed to hold it together.
7. Bake for 13-17 minutes, rotating the pan halfway through baking until the preserves are bubbling and the cookie is lightly browned on the edges. Do not over-bake!
8. Allow the cookies to cool in the muffin tin for at least 5 minutes, Remove from pan and carefully remove paper from cookie. If it starts to crumble, let it cool a little longer.
9. Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.

INGREDIENTS:

• Wheel of Brie

• Hot Pepper Berry Bacon Jam

• 2 Sheets of Crescent Roll Dough
• Butter 

DIRECTIONS:

1. Separate 2 sheets of crescent roll dough and roll them out with your hands to create 2 long strips.
2. Cut dough into even pieces to place around Brie, leave 2 longer sections to use as bunny ears.
3. Place wheel of Brie on non stick oven safe surface, leaving room for the top of the bunny.
4. Score the Brie.
5. Place crescent dough around the Brie and craft your bunny! Add the two longer pieces to make the ears at the top.
6. Brush dough with butter of choice.
7. Add hefty scoop of Hot Pepper Berry Bacon Jam on top of Brie.
8. Bake at 350 for 15 minutes and enjoy warm!!

• 1 bunch of asparagus, trimmed

• 1 bottle of Terrapin Ridge Farms Lemon Honey Vinaigrette

• 1 cup (stick) of butter, melted 

DIRECTIONS:

1. Pre-heat oven to 425 degrees Fahrenheit.
2. In a mixing bowl mix together 1 cup of Lemon Honey Vinaigrette and 1 cup of softened butter. Mix as much as possible until it is almost perfectly blended.
3. Lay the asparagus on a baking sheet. Brush with the butter and vinaigrette mixture.
4. Place baking sheet in oven and bake for approximately 15 minutes! Cool and enjoy!

INGREDIENTS:

• One 5 to 5½ pound semi-boneless leg of lamb
• Salt and freshly ground pepper
• 1 3/4 pounds cipollini onions, peeled
• 3 large carrots, sliced
• Terrapin Ridge Farms Tart Cherry Apple Rosemary Glaze

DIRECTIONS:

1. Preheat the oven to 450°.
2. Season the lamb with salt and pepper and put it in a medium roasting pan.
3. Scatter the onions and carrots around the meat and roast for 15 minutes.
4. Reduce the oven temperature to 325° and roast the lamb until an instant-read thermometer inserted in the thickest part of the meat registers 120°, about 1 1/2 hours. Leave the oven on.
5. Using a pastry brush or spoon, spread Tart Cherry Apple Rosemary Glaze all over the meat, roast for 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130°.
6. Transfer the lamb to a cutting board and let rest for 20 minutes. Transfer the vegetables to a bowl and keep warm.

INGREDIENTS:

• 4 cups dried elbow macaroni or cavatappi pasta
• 1 egg
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 1 1/2 cup whole milk
• 2 teaspoons dry mustard
• 1-pound grated cheese: cheddar, Colby jack, Fontina and Gruyere are all good choices
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper
• 2 tablespoons Terrapin Ridge Farms Truffle Hot Sauce, plus more for topping 

DIRECTIONS:

1. Cook the macaroni until slightly al dente, it should be slightly firm. Drain.
2. In a small bowl, beat the egg.
3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes.
4. Take 1/4 cup of the roux and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth.
5. Pour egg mixture into the roux, whisking constantly. Stir until smooth, add cheese, and stir to melt.
6. Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth.
7. Cook 5 minutes until very thick. Reduce heat to low. Add salt and pepper.
8. Pour the drained cooked macaroni into pot and stir to combine.
9. Serve immediately or pour into a buttered baking dish and top with extra cheese. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!

INGREDIENTS:

• 16 oz. softened cream cheese

• Terrapin Ridge Farms Hot Pepper Peach Jam

• 2 tbsp. minced onion
• 2 cups of shredded Monterey Jack cheese

DIRECTIONS:

1. Combine the cream cheese, Hot Pepper Peach jam, onion, and 1 cup of shredded cheese.
2. Shape into a ball with lightly greased hands and roll in the remaining cheese.
3. Chill until ready for serving.
4. Just before serving, top with Hot Pepper Peach Preserves.
5. Serve with crackers or toasted bread, as desired.