Type what you have

Ingredients

• ✓ strawberry preserves
• butter
• confectioners' sugar

Instructions

1. 1 Beat butter, confectioners' sugar, and strawberry preserves together in a small bowl until creamy. Cover and refrigerate until serving.

By Jennifer K

Ingredients

• ✓ strawberry preserves
• tomato puree
• red wine vinegar
• brown sugar
• chili powder
• red pepper flake
• cumin
• cayenne pepper
• black pepper
• kosher salt

Instructions

1. 1 Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
2. 2 Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
3. 3 Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

By alexisgoins

Ingredients

• ✓ strawberry preserves
• cream cheese
• white sugar
• vanilla extract
• whipped topping
• graham cracker crust

Instructions

1. 1 Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
2. 2 Beat in the whipped topping until well mixed.
3. 3 Spread about half of the cream cheese mixture into the graham cracker crust.
4. 4 Spread the strawberry preserves in an even layer over the cream cheese mixture.
5. 5 Top the preserves with the remaining half of the cream cheese filling.
6. 6 Cover with plastic wrap and refrigerate until set, about 1 hour.

By GorillaRiot

Ingredients

• ✓ strawberry preserves
• white cake mix
• white cake mix extender
• water
• egg white
• vegetable oil
• strawberry
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
2. 2 Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.
4. 4 Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.
5. 5 Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.
6. 6 Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.

By Bibi

Ingredients

• ✓ strawberry preserves
• butter
• bread
• strawberry
• egg
• milk
• light cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8-inch square baking dish with melted butter.
2. 2 Toss bread with chopped strawberries; place into the prepared pan. Beat eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over bread and lightly press down with a spatula until bread has absorbed milk mixture.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

By TGAGNE

Ingredients

• ✓ strawberry preserves
• cooking spray
• lemon cake mix
• lemonade
• butter
• cream cheese
• white sugar
• egg
• confectioners sugar
• lemon juice
• sprinkle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
3. 3 Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
4. 4 Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
5. 5 Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
7. 7 Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

By Shawnee

Ingredients

• ✓ strawberry preserves
• black pepper
• sea salt
• garlic
• olive oil
• barbecue sauce
• beer
• onion
• jalapeno pepper
• apple juice
• sparerib
• baby back pork rib
• thyme
• celery seed
• black pepper
• chili powder
• garlic
• oregano
• cumin
• salt

Instructions

1. 1 Place 3 tablespoons kosher salt, cumin, oregano, 1 tablespoon minced garlic, chili powder, 1 teaspoon black pepper, celery seeds, and thyme in the bowl of a food processor; pulse until well mixed.
2. 2 Lay baby back rib slabs and sparerib rack on separate sheets of aluminum foil. Rub spice mixture all over ribs; fold up foil sheets around ribs to create a rimmed vessel. Divide apple juice between each foil vessel; fold edges together to seal. Marinate ribs in the refrigerator, 8 hours to overnight.
3. 3 Meanwhile, set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
4. 4 Place jalapeños, cut-sides down, onto the prepared baking sheet; cook under the preheated broiler until skins are blackened and blistered, 5 to 8 minutes. Place blackened jalapeños in a small bowl; tightly seal with plastic wrap. Steam jalapeños as they cool, about 20 minutes. Remove and discard skins.
5. 5 Place jalapeños, onion, beer, strawberry preserves, barbecue sauce, olive oil, 2 garlic cloves, sea salt, and black pepper in a blender; blend until smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
6. 6 Preheat the oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
7. 7 Cook in the preheated oven for 1 hour. Increase the oven temperature to 225 degrees F (110 degrees C); continue cooking until ribs almost tender, 2 to 3 more hours.
8. 8 Preheat a smoker to 250 degrees F (120 degrees C).
9. 9 Unwrap baked ribs, discard apple juice, and place ribs, unstacked, onto wire racks. Place racks into the preheated smoker. Add wood chips according to manufacturer's directions. Smoke until meat surface is slightly dry, 5 to 10 minutes. Continue smoking until tender about 1 hour, brushing sauce on ribs every 15 minutes and flipping every 30 minutes,

By MattyHam

Ingredients

• ✓ strawberry preserves
• brownie mix
• whipped topping
• strawberry
• chocolate syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. 2 Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
3. 3 Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.

By APRILB7070

Ingredients

• ✓ strawberry preserves
• white sugar
• water
• cream of tartar
• egg white

Instructions

1. 1 Grease an 8 x 8 inch square pan.
2. 2 In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
3. 3 Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

By HILARY2000

Ingredients

• ✓ strawberry preserves
• cream cheese
• whipped topping
• graham cracker crust
• strawberry
• sugar
• grenadine syrup

Instructions

1. 1 In a bowl, mix the cream cheese and strawberry preserves. Fold in the whipped topping. Scoop the mixture into the prepared pie crust, and set aside.
2. 2 In a blender or food processor, blend the strawberries, sugar, and grenadine syrup until slightly chunky. Spread over the cream cheese mixture. Chill in the refrigerator at least 2 hours before serving.

By Cristionas

Ingredients

• ✓ strawberry preserves
• all-purpose flour
• sugar
• baking soda
• water
• mayonnaise
• vanilla extract
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
3. 3 Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.

By Mmuffinz

Ingredients

• ✓ strawberry preserves
• butter
• white sugar
• egg yolk
• vanilla extract
• salt
• all-purpose flour
• egg white
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line them with parchment paper.
2. 2 In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
3. 3 Shape dough into 3/4-inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on the prepared cookie sheets. Press down the centers of each with your thumb.
4. 4 Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

By Esther Kenagy

Ingredients

• ✓ strawberry preserves
• olive oil
• white wine vinegar
• mustard
• salt
• red leaf lettuce
• strawberry
• blueberry
• feta cheese
• almond

Instructions

1. 1 Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
2. 2 Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
3. 3 Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

By Bibi

Ingredients

• ✓ strawberry preserves
• egg
• water
• puff pastry shell
• strawberry
• kiwi
• honey
• heavy cream
• confectioners' sugar

Instructions

1. 1 Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
2. 2 Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
3. 3 In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
4. 4 Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

By ilkaisha

Ingredients

• ✓ strawberry preserves
• all-purpose flour
• sugar
• salt
• butter
• water
• apple
• lemon juice
• brown sugar
• butter

Instructions

1. 1 Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
2. 2 Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
4. 4 Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
5. 5 Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
6. 6 Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
7. 7 Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
8. 8 Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
9. 9 Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
10. 10 Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.

By Holly Haines

Ingredients

• ✓ strawberry preserves
• almond milk
• rolled oat
• peanut butter
• chia seed
• maple syrup
• salt
• peanut butter
• strawberry
• almond

Instructions

1. 1 Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

By HurdBird

Ingredients

• ✓ strawberry preserves
• milk
• peanut butter
• sugar
• egg
• vanilla extract
• salt
• challah bread
• strawberry
• butter
• peanut

Instructions

1. 1 Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.
2. 2 Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.
4. 4 Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.
5. 5 Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
6. 6 Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.

By GGinVA

Ingredients

• ✓ strawberry preserves
• shortening
• sugar
• brown sugar
• milk
• vinegar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• nutmeg

Instructions

1. 1 Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
2. 2 Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
3. 3 Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
6. 6 Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

By Julie Holden

Ingredients

• ✓ strawberry preserves
• cooking spray
• all-purpose flour
• baking powder
• cornstarch
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• heavy cream
• powdered sugar
• vanilla extract
• strawberry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.
2. 2 Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.
3. 3 Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)
4. 4 Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.
5. 5 Evenly divide batter between prepared pans and spread into an even layer using a small offset spatula. Firmly tap pans on a kitchen towel-lined counter several times to help get rid of any large bubbles in the batter.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.
7. 7 Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.
8. 8 To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes.
9. 9 Dollop over jam, then spread into an even layer.
10. 10 Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).

By Caroline Victoria