Ingredients

• 2 tablespoons Crisco® Pure Olive Oil
• 3 pounds pork tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1 jar Smucker's® Sweet Orange Marmalade
• 2 teaspoons fresh ginger, grated
• 1/4 cup brown sugar
• 3 cloves garlic
• 1 large onion, sliced
• 1 package (8 oz.) fresh mushroom caps
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes

Preparation

1. HEAT the olive oil in a large skillet over medium-high heat. Add pork tenderloin and brown on all sides.

2. COMBINE teriyaki sauce, chicken broth, orange marmalade, ginger, brown sugar and garlic in a blender. Blend until smooth.

3. PLACE browned tenderloin into slow cooker. Add onions, mushrooms, black pepper, salt and red pepper flakes. Cover with teriyaki mixture. Cook on high 4 hours.

4. TURN the tenderloins a couple of times while cooking. When done, remove the tenderloin and let rest 10 minutes.

5. SLICE diagonally to serve and spoon vegetables and sauce over the top.

Story

This recipe is an Easter holiday staple in my family. My grandmother and mom passed it down to us. My mom had 5 kids and Easter morning was always hectic. Getting 5 children dressed in their new outfits was no small task. Slow cookers saved the day. My mom would put this together and it would cook while we were at church. The smell of sweet, tangy pork always evokes wonderful memories of Easter hats, egg hunts and family meals.

Product Used:Cherry Preserves

Servings: 10

Cooking Time: 25 min

Prep Time: 2 hours

Ingredients

DOUGH

• 2 packages of dry yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1/2 cup butter
• 2 teaspoons salt
• 1/2 cup sugar
• 3 eggs
• 5 cups flour

FILLING

• 2/3 cup sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup finely chopped pecans
• 4 teaspoons melted butter
• 1 cup Smucker's® Cherry Preserves

GLAZE

• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

Preparation

1. MIX 2 packages of dry yeast with 1/2 cup of warm water in a large bowl until yeast is dissolved.

2. WARM 1/2 cup milk in a small saucepan. Add 1/2 cup of butter and stir until melted. Add salt and 1/2 cup of sugar. Stir thoroughly until well mixed. Add mixture to the yeast/water mixture.

3. ADD eggs and mix thoroughly. Add flour, one cup at a time. Knead until the dough is smooth and satiny. Place in a greased bowl, keep in warm place, and allow one to one and a half hours to rise.

4. MIX together in a separate bowl 2/3 cup sugar, cinnamon, nutmeg and pecans.

5. When dough has doubled in size, divide in half and roll each out on a lightly floured board until approximately 21 inches by 11 inches.

6. MELT 2 tablespoons of butter and brush it on rolled out dough. Spread 1/4 cup of Smucker's Cherry Preserves over the butter. Sprinkle half of the spice/sugar mixture over the preserves. Roll the dough up into a log, starting with the long side. Seal ends and place log lengthwise on a greased cookie sheet. Repeat with second half of dough, placing that log approximately 1 to 1 1/2 inches away from the first log on the cookie sheet. With scissors, cut down both logs, approximately 1/3 through, leaving sealed ends uncut. Let rise for 30 minutes. Spoon 1/4 cup of preserves onto each of the log tops.

7. BAKE 350°F for 25 minutes or until dough is golden brown. The logs will bake into one large cake that will completely fill the cookie sheet.

8. COOL and then glaze top before serving.

Story

My grandmother's family came from Germany's Black Forest region and besides making Black Forest cake, they also made a Black Forest coffee cake. Before they came over to the United States they used homemade cherry preserves or cranberry jam as the major ingredient. My grandmother taught the recipe to my mother and her sister, and then my mother taught me. Now I'm a grandmother making the same recipe for all three of my grandchildren.

Product Used:Apricot

Servings: 24

Cooking Time: 50 min

Prep Time: 10 min

Ingredients
• Crisco® Original No-Stick Cooking Spray

BATTER

• 3 cups flour
• 1 cup sugar
• 7 oz. oil
• 2 level teaspoons baking powder
• 2 eggs
• 1 teaspoon vanilla
• 1/2 pound ground walnuts

FILLING

• 2 12 oz. jars Smucker's® Apricot Preserves, or other variety
• Pinch of cinnamon

Preparation

1. HEAT oven to 350°F. Spray a 9x13x2 inch pan with no-stick cooking spray.

2. PLACE all batter ingredients in a large bowl. Mix thoroughly with spoon or hands. Press half the dough into the pan.

3. SPOON jelly over dough, leaving 1/2 inch border around the edge of the pan.

4. SPRINKLE remaining crumb topping and cinnamon over jelly. Bake for 50 minutes. Top will be lightly browned.

5. CUT into squares and place in muffin cups to serve on cake plate.

Story

Holidays are special times in our family and, no doubt, delicious foods create memories. We wish everyone a sweet year and this sweet treat is always a hit. My mother made it with different preserves but had to crack and grind the walnuts. I saved time by grinding them in the food processor, but my daughter buys the nuts already ground in a package. Now, this one bowl recipe takes just minutes. I brought it for Thanksgiving and everyone enjoyed it. My grandson loves the little square I cut just for him. He loves to eat Smucker's jelly on bread and can't believe I made it into a cake! My husband and children remember my mother's creative baking, and now my grandchildren are experiencing it, too.

Product Used:Strawberry

Servings: 8

Cooking Time: 0

Prep Time: 20 min

Ingredients
• 2 1/4 cups crushed cinnamon graham crackers (about 9)
• 8 oz. cream cheese, softened
• 9 oz. (1/2 of 18 oz. jar) Smucker's® Strawberry Preserves
• 1 teaspoon vanilla
• 1 pound strawberries, hulled
• 1/2 teaspoon cinnamon
• 1/4 cup sliced almonds

Preparation

1. CRUSH graham crackers in a medium bowl with a potato masher and set aside.

2. MIX cream cheese, preserves and vanilla in another medium bowl with a fork until incorporated.

3. SPOON 1 1/2 tablespoons of graham cracker crumbs in each of 8 dessert cups, and save remaining crumbs.

4. SPOON the cream cheese mixture evenly over the graham cracker crumbs and flatten tops slightly with a spatula.

5. SPRINKLE remaining crumbs evenly over cream cheese mixture and gently press down with a spatula.

6. PLACE 1 whole strawberry in the middle of each cup on top of the crumbs. Slice another strawberry in half and place each half on either side of the whole strawberry. Sprinkle cinnamon and almonds evenly over fruit and serve immediately. Cover and refrigerate leftovers.

Story

This recipe originated in my late grandmother's kitchen. She called them ice cream cups and sometimes made them with ice cream or whipped cream, and it was always a family favorite. Because of my love of cheesecake, when my mother garnered the recipe from her mother-in-law she sometimes made it with cream cheese and whipped cream. Even though it makes a quick and easy everyday treat, it was usually made for special occasions. When it came time for me to develop a recipe repertoire, this was one of the recipes I adapted from my mother's treasured box. Whenever I make this, guests always ask not only for more but for the recipe as well. Now my daughter-in-law can expect to pass it on to my grandchildren when they are old enough. I feel I honor my grandmother and mother's memory by passing on their delicious from-scratch recipes.

Product Used:Peach

Servings: 15

Cooking Time: 5 min

Prep Time: 10 min

Ingredients
• 1/4 cup Smucker's® Peach Preserves
• 1/2 cup salsa
• 1 tablespoon taco seasoning mix
• 2 boneless, skinless chicken breasts, cooked and chopped
• 1 tablespoon minced fresh cilantro
• 15 mini frozen fillo shells, thawed
• 1/2 cup grated Monterey Jack cheese

Preparation

PREHEAT oven to 350°F.

HEAT preserves in a small saucepan over medium heat, stirring until melted.

STIR in salsa, taco seasoning mix, chopped chicken, and cilantro until combined.

SPOON chicken mixture into fillo shells and place on an ungreased baking sheet.

SPRINKLE Monterey Jack cheese over each shell.

BAKE for 5 minutes.

Story

My dad truly enjoys cooking in the kitchen and entertaining friends and family. Ever since he retired from his management position, every May he hosts a Kentucky Derby party. Watching his eyes sparkle as he begins planning the menu months in advance, it is easy to tell how much enjoyment he gets from this special gathering with family and friends. His menu always boasts an array of finger foods, entrees, and desserts and is always the talk of the neighborhood for months afterwards. He created these yummy little appetizers for one of his parties, and they were a hit. Everyone loves the sweet and spicy combination in a bite-size snack. His passion for cooking has been passed on to me as I love to create dazzling menus for my book club and other gatherings. I am now sharing this same passion with my daughter, who also gives this recipe a thumbs up. Passing on traditions like these adds joy to every family celebration.