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Ingredients

• ✓ red raspberry jam
• walnut
• spinach
• tomato
• avocado
• red onion
• cranberry
• blue cheese
• walnut oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.
3. 3 Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.
4. 4 Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.

By Allrecipes Member

Ingredients

• ✓ red raspberry jam
• cream cheese
• powdered sugar
• vanilla extract
• semisweet chocolate chip
• raspberry
• pretzel crisps

Instructions

1. 1 Place cream cheese in the bowl of a food processor; pulse until smooth, 8 to 10 pulses. Add confectioners' sugar and vanilla; pulse until smooth. Transfer ½ cream cheese mixture to a small glass bowl or other small clear container.
2. 2 Place jam in a microwave-safe bowl; microwave until smooth and liquefied, about 10 seconds. Stir. Microwave 5 seconds more if not completely liquefied.
3. 3 Spread liquefied jam evenly over top of cream cheese mixture in the clear bowl until covers entire surface to the edges.
4. 4 Carefully spread remaining ½ cream cheese mixture on top jam; sprinkle with semisweet chips.
5. 5 Refrigerate spread at least 3 hours.
6. 6 Garnish spread with raspberries; spread on pretzel crisps or serve as a dip.

By donnam

Ingredients

• ✓ red raspberry jam
• almond paste
• butter
• sugar
• egg
• all-purpose flour
• red food coloring
• green food coloring
• apricot jam
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
2. 2 Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
4. 4 Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
5. 5 Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
6. 6 Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

By Penney