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Let's start with the best appetizer around!

MAGNOLIA HONEY JELLY HORS D' OEUVRE
4 CUPS SHARP CHEDDAR CHEESE SHREDDED
1 CUP MAYONNAISE
3/4 CUP GREEN ONION
MIX THESE TOGETHER,SPREAD THIN LAYER ON PLATTER OR SERVING DISH

1 CUP TOASTED PECANS IN PIECES (PLAIN OR WITH SEASONINGS WILL WORK)
PRESS PECANS INTO CHEESE MIXTURE

1 8 OZ JAR MICHAEL'S MILD OR HOT PEPPER JELLY
SPREAD JELLY ON TOP-SERVE WITH YOUR FAVORITE CRACKERS
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 MAGNOLIA HONEY FINISHING SAUCE

1 JAR RASPBERRY WILLIAM HONEY JELLY
1 JAR MICHAEL'S HOT PEPPER JELLY
2oz SIMPLY HONEY
2 TABLESPOONS DARK BROWN SUGAR
2oz SWEET CHILI SAUCE

COMBINE ALL INGREDIENTS, STIR AND HEAT FOR 5 MINUTES
UNTIL WARM AND WELL MIXED
POUR OVER ROASTED DUCK, CHICKEN, PORK TENDERLOIN OR BEEF TENDERLOIN
PLACE MEAT IN A 350 DEGREE OVEN FOR 3-5 MINUTES TO CARAMELIZE THE GLAZE KEVIN LEROUX-HEAD CHEF-CLEMETINE RESTAURANT-NEW IBERIA, LA
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JULIET'S JEZEBEL CHICKEN
(per chicken breast)
Dip chicken breast in Magnolia Honey Juliet's Jezebel Sauce
Roll breast in 12-14 crushed honey twist pretzels
Spray cooking pan with non stick cooking spray and bake in 350 degree oven till done.
YUM!