Type what you have

Ingredients

• ✓ grape jelly
• beef brisket
• ketchup
• onion soup mix
• black pepper

Instructions

1. 1 Cut brisket in half across the grain and place 1 half into a slow cooker. Spread with 1/2 cup ketchup and 2 tablespoons grape jelly; sprinkle with 1/2 of the dry onion soup mix. Place remaining brisket half on top of first piece. Spread with remaining 1/2 cup ketchup, 2 tablespoons grape jelly, and onion soup mix. Sprinkle black pepper into the slow cooker.
2. 2 Cover and cook on Low until meat is very tender, 8 to 10 hours.

By mazzypants

Ingredients

• ✓ grape jelly
• white vinegar
• paprika
• mustard powder
• brown sugar
• sweet chili sauce
• water
• ham
• sandwich bun

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ grape jelly
• kielbasa sausage
• salsa
• water
• lemon juice
• egg
• onion
• ground beef
• salt
• black pepper
• cornflake cereal

Instructions

1. 1 Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes; drain and cut into bite sized pieces. Place the kielbasa into a slow cooker; stir in the salsa, grape jelly, water, and lemon juice.
2. 2 Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper, and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker.
3. 3 Set the slow cooker on High and cook until the meatballs are no longer pink in the center, about 1 hour.

By Sarah

Ingredients

• ✓ grape jelly
• ground beef
• bread crumb
• milk
• black pepper
• parsley
• onion
• salt
• egg
• worcestershire sauce
• shortening
• chile sauce

Instructions

1. 1 In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
2. 2 Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
3. 3 Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
4. 4 Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

By Jordanna Novak

Ingredients

• ✓ grape jelly
• ground beef
• egg
• onion
• salt
• chili sauce
• lemon juice

Instructions

1. 1 Combine beef, egg, onion, and salt in a large mixing bowl; shape into 1 1/2-inch balls.
2. 2 Combine chili sauce, lemon juice, and grape jelly in a slow cooker; stir in meatballs and cook on high for 4 to 5 hours.

By Tammy Moore

Ingredients

• ✓ grape jelly
• oregano
• garlic
• white vinegar
• olive oil
• ketchup
• bread crumb
• sage
• basil
• italian seasoning
• pecan
• onion
• garlic powder
• salt
• nutritional yeast
• tofu
• vegan cheese
• egg replacer
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
3. 3 Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
4. 4 Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
5. 5 Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

By Loopy4u

Ingredients

• ✓ grape jelly
• cracker
• pecan meal
• colby monterey jack cheese
• sweet onion
• spinach
• garlic
• parsley
• poultry seasoning
• salt
• egg
• vegetable oil
• olive oil
• chili sauce

Instructions

1. 1 Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
2. 2 Form meatballs using a 1-inch cookie scoop. Roll smooth.
3. 3 Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
4. 4 Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

By lvscoffee7

Ingredients

• ✓ grape jelly
• yellow mustard
• cocktail wiener

Instructions

1. 1 In a medium saucepan over medium heat, mix grape jelly and mustard. When mixture begins to bubble, stir in cocktail wieners. Reduce heat and simmer until serving.

By Ann Marie

Ingredients

• ✓ grape jelly
• kielbasa sausage
• barbecue sauce

Instructions

1. 1 Place kielbasa into a slow cooker. Add grape jelly and barbeque sauce.
2. 2 Cook on Medium until hot, about 2 hours.

By Salads4me

Ingredients

• ✓ grape jelly
• taco sauce
• meatball

Instructions

1. 1 Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
2. 2 Gently drop meatballs into the sauce.
3. 3 Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

By Jeniflower

Ingredients

• ✓ grape jelly
• kielbasa sausage
• ketchup

Instructions

1. 1 Slice kielbasa into strips or circles.
2. 2 Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

By marli

Ingredients

• ✓ grape jelly
• barbecue sauce
• smoked sausage

Instructions

1. 1 Stir barbecue sauce and grape jelly together in a slow cooker until well combined.
2. 2 Add sausages; stir to coat. Cover and cook on High until heated through and sauce thickens, 2 to 3 hours.

By Malina Bleeding Heart Morris

Ingredients

• ✓ grape jelly
• barbecue sauce
• cocktail sausage

Instructions

1. 1 Mix barbeque sauce and grape jelly in a slow cooker; add cocktail sausages and stir until well coated.
2. 2 Cover and cook on Low for 2 to 3 hours.

By Loves2Experiment

Ingredients

• ✓ grape jelly
• ground beef
• chili sauce
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil.
2. 2 Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done.
3. 3 Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks.

By jhibbard

Ingredients

• ✓ grape jelly
• tomato-based chili sauce
• cayenne pepper
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
3. 3 Place meatballs in a slow cooker and top with grape jelly mixture.
4. 4 Cook on Low for 3 to 4 hours.
5. 5 Serve warm and enjoy!

By whatsup12399

Ingredients

• ✓ grape jelly
• butter
• flour tortilla
• peanut butter

Instructions

1. 1 Melt butter in a skillet over medium heat. Spread one side of tortilla with peanut butter; fold in half with peanut butter inside. Place in the skillet; heat until lightly browned, 2 minutes per side. Slice into wedges. Serve with jelly as a dipper.

By DAETHOM

Ingredients

• ✓ grape jelly
• all-purpose flour
• bread dough
• peanut butter
• egg
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
3. 3 Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
4. 4 Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
5. 5 Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

By Jennica Reis

Ingredients

• ✓ grape jelly
• flour tortilla
• peanut butter
• banana
• chocolate syrup

Instructions

1. 1 Spread peanut butter over half of the tortilla; cover the other half with jelly. Roll up the tortilla, starting on the jelly side, and seal. Slice into sushi roll-sized pieces. Serve in a bento box, with banana and chocolate syrup ('ginger' and 'soy sauce') placed in separate compartments.

By fabeveryday

Ingredients

• ✓ grape jelly
• butter
• white sugar
• vanilla extract
• all-purpose flour
• peanut butter
• vegetable oil

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
3. 3 Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
4. 4 Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

By Christine Thomas Boss

Ingredients

• ✓ grape jelly
• oat
• all-purpose flour
• white sugar
• brown sugar
• graham cracker crumb
• cinnamon
• butter
• peanut butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
3. 3 Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.

By 2WANNA

Ingredients

• ✓ grape jelly
• ground beef
• stuffing mix
• water
• egg
• chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 15x10-inch baking sheets or shallow baking pans with aluminum foil, or coat with cooking spray
2. 2 Combine ground beef, stuffing mix, water, and eggs until blended; shape into 50 (1 ½ inch) meatballs. Arrange meatballs in a single layer on the prepared baking sheets.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 15 minutes.
4. 4 Meanwhile, bring jelly and chili sauce to boil in large saucepan over medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.

By Kraft

Ingredients

• ✓ grape jelly
• brown sugar
• chile sauce
• mustard
• vinegar
• soy sauce
• honey
• salt
• chipotle chile powder
• cornstarch

Instructions

1. 1 Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.

By EBWhittaker

Ingredients

• ✓ grape jelly
• chile sauce
• lemon juice
• ground beef
• onion
• egg
• salt

Instructions

1. 1 Whisk together chile sauce, grape jelly, and lemon juice. Pour into a slow cooker and simmer over Low heat until warm.
2. 2 Combine ground beef, onion, egg, and salt. Mix well and form into 24 1-inch balls. Add to sauce and simmer for 1 1/2 hours.

By Tammy Moore

Ingredients

• ✓ grape jelly
• ground beef
• bread crumb
• onion
• milk
• egg
• salt
• worcestershire sauce
• black pepper
• shortening
• tomato-based chili sauce

Instructions

1. 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
2. 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
3. 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

By Jennie

Ingredients

• ✓ grape jelly
• pineapple chunk
• pineapple juice
• tomato paste
• brown sugar
• vinegar
• cornstarch
• worcestershire sauce
• hot pepper sauce
• liquid smoke
• salt
• smoked sausage

Instructions

1. 1 Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes.
2. 2 Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.

By mogur

Ingredients

• ✓ grape jelly
• sugar
• all-purpose flour
• cocoa powder
• baking soda
• water
• mayonnaise
• vanilla extract
• butter
• half-and-half
• brown sugar
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
2. 2 In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
4. 4 Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

By Erin Quinn

Ingredients

• ✓ grape jelly
• aluminum foil
• ground beef
• ground pork
• bread crumb
• steak seasoning
• salt
• pepper
• garlic powder
• egg
• barbecue sauce
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
2. 2 Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
3. 3 While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

By Reynolds KitchensR