Ingredients: 


• 2 tablespoons vegetable oil, plus extra for oiling rack 

• 5 pounds chicken wings, split, wing tips cut off and discarded 

• Kosher salt and freshly cracked black pepper
• 1 cup of your favorite flavor of Robin’s Rockin’ Cajun Pepper Jelly* 

• 1/2 cup freshly squeezed lime juice 

• 1/2 cup hot sauce (recommended: Frank's)

  

Directions: 


• Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack. 

• Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1
  layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes. 

• In a small saucepan over moderate heat, whisk your favorite flavor of Robin’s Rockin’ Cajun Pepper Jelly, lime
  juice and hot sauce until smooth.
• Bring to a boil, reduce the heat and let simmer until syrupy.
• Brush 1/4 cup
  sauce on the cooked wings and broil 1 to 2 minutes.
• Brush the wings with 1/4 cup sauce again, and then turn the
  wings over and brush with another 1/4 cup sauce.
• Broil until crispy about, 2 to 3 minutes.
• Brush with the
  remaining sauce before serving. Would also be great on the grill!

  
  

Ingredients:

• 1 cup finely shredded Parmesan cheese
• 1 cup fine dry bread crumbs
• 1/2 cup unsalted butter, melted
• 1 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3-8 ounce package cream cheese, softened
• 4 ounces smoked Gouda cheese, shredded (1 cup)
• 3 eggs
• 1 pound fresh or frozen cooked, shelled crawfish tails packaged with juice or 1 pound cooked,
  shelled and deveined medium shrimp, coarsely chopped
• 1/2 cup whipping cream
• Crackers or toasted baguette slices

• Any flavor of Robin’s Rockin’ Cajun Pepper Jelly
  

Directions:

• In a medium bowl, combine Parmesan, bread crumbs and melted butter. Press Parmesan mixture into the
  bottom of a 9-inch springform pan. Set aside.
• In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and
  black pepper. Cook and stir 1 minute more. Remove from heat. Set aside.
  

For filling:

• In a large mixing bowl beat cream cheese and Gouda with an electric mixer until smooth. Add eggs, beat just
  until combined, do not over beat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping
  cream.
• Pour filling into crust. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until center appears nearly set
  when shaken. Cool on a wire rack for 1 hour. Cover, chill at least 2 hours or up to 24 hours in the refrigerator.
• To serve, remove sides of pan. With a warm knife cut into wedges. Serve with crackers or toasted baguette
  slices. Makes 10 servings.