A New Year’s Tradition Worth Keeping: Slow-Braised Pork and Sauerkraut

There is something deeply comforting about traditional comfort recipes that have been passed down through generations, not because they are complicated, but because they simply taste like home.

If you grew up in a household with German or Midwestern roots, you likely associate pork and sauerkraut with New Year’s Day—a classic, time-honored dish believed to bring good luck, health, and prosperity for the year ahead. But waiting twelve months to enjoy this savory, tangy combination is a culinary crime!

When you slow-braise a thick cut of pork alongside garlic, caraway seeds, apples, and tart fermented sauerkraut, the meat becomes fall-apart tender while absorbing a rich, complex flavor that balances savory depth with bright acidity. Let’s get cooking!

📸 Comforting, Savory, and Tender

Just look at that bubbling pot—succulent, golden-brown pork nestled into a bed of warm, seasoned sauerkraut and tender apples. It is stick-to-your-ribs goodness at its absolute finest.

The Secrets to Perfect Pork and Sauerkraut

Before we dive into the recipe card, keep these two tips in mind for success:

1.     Rinse or Don't Rinse? Sauerkraut packs a powerful, tangy punch. If you prefer a milder, more mellow flavor in your finished dish, give your sauerkraut a quick rinse in a colander before adding it to the pot. If you love that bold, traditional tang, skip the rinse!

2.    The Sweet Balance: Pork and cabbage love a little bit of sweetness to balance their natural savory and sour notes. Adding a sliced apple or a splash of brown sugar or apple cider to the braise transforms the entire flavor profile.

The Recipe: Traditional Slow-Braised Pork and Sauerkraut

Yields: 4–6 servings

Prep time: 15 minutes | Cook time: 1.5 to 2 hours (or all day in a slow cooker)

Ingredients

• 3 to 4 lbs. bone-in pork loin roast, pork shoulder (Boston butt), or thick-cut pork chops
• 1 large bag or jar (24–32 oz) sauerkraut, drained (rinsed slightly if you prefer a milder flavor)
• 2 tablespoons butter or high-smoke cooking oil
• 1 medium yellow onion, sliced into thin wedges
• 1 crisp apple (like Granny Smith or Honeycrisp), cored and sliced into wedges
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth or apple cider
• 1 teaspoon caraway seeds (the secret traditional flavor booster!)
• 1 tablespoon brown sugar (optional, for a hint of sweetness)
• Salt and freshly cracked black pepper to taste

Instructions

1.     Sear the Pork: Season your pork generously on all sides with salt, pepper, and a pinch of garlic powder. In a large heavy-bottomed Dutch oven or skillet, melt the butter or oil over medium-high heat. Sear the pork for 3 to 4 minutes per side until a rich, golden-brown crust forms on the meat. Remove the pork and set it aside on a plate.

2.    Sauté the Aromatics: In the same Dutch oven with all those delicious pork drippings, add the sliced onions and apple wedges. Sauté for 4 to 5 minutes until the onions begin to soften and caramelize. Toss in the minced garlic and caraway seeds, cooking for 1 more minute until fragrant.

3.    Build the Bed: Stir the drained sauerkraut directly into the Dutch oven with the onions and apples. Sprinkle the brown sugar over the top if using and pour in the chicken broth (or apple cider), scraping up any browned bits from the bottom of the pot.

4.    Nestle and Braise: Nestle your seared pork right down into the center of the sauerkraut mixture, spooning some of the kraut up and around the sides of the meat.

5.    Simmer to Tender Perfection: Cover the Dutch oven with a tight-fitting lid. Transfer it to an oven preheated to 325°F (160°C) and bake for 1.5 to 2 hours (or cover and let simmer on low on your stovetop), until the pork is fork-tender and pulls apart easily. (Alternative Slow Cooker method: Transfer everything to your slow cooker and cook on LOW for 6 to 8 hours!)

6.    Rest and Serve: Remove the pork from the pot and let it rest for 10 minutes. Slice or shred the meat and serve it generously piled high alongside the warm, tangy sauerkraut and apples.

There you have a hearty, soul-warming classic that brings tradition right to your weeknight table. Do you serve your pork and sauerkraut with mashed potatoes, or keep it classic with a side of cornbread? Let me know in the comments below!

 

Crispy on the Outside, Fluffy on the Inside: How to Make the Ultimate Smashed Potatoes

 

 If there is a food group that universally unites humanity, it has to be the potato. Mashed, baked, fried, or roasted—we love them in every single form. But if you want a cooking method that gives you the absolute best of both worlds, you need to master Crispy Garlic Butter Smashed Potatoes.

They combine the soft, steaming, pillowy interior of a baked potato with the crunchy, golden, salt-crusted edges of French fries. Best of all, they look rustic and impressive on a dinner plate, yet they are remarkably easy to make with just a handful of pantry staples.

Let’s preheat the oven and get roasting!

📸 Golden, Craggy Perfection

Just look at those edges. Smashed flat and roasted in olive oil and butter until they are deeply golden and crispy, topped with fresh herbs and garlic. They are utterly irresistible.

The Secrets to Perfect Smashed Potatoes

Before we get to the recipe card, keep these two golden rules in mind:

1.     Boil First: You must boil the baby potatoes until they are fork-tender before smashing them. If you try to smash a raw potato, it will just break apart instead of flattening into a nice, cohesive disk.

2.    Dry Them Well: After draining your boiled potatoes, let them sit in the hot pot for a couple of minutes so excess steam evaporates. Drier skin equals a crispier crunch in the oven!

The Recipe: Crispy Garlic Butter Smashed Potatoes

Yields: 4 servings

Prep time: 15 minutes | Cook time: 30 minutes

Ingredients

• 2 lbs. baby potatoes (baby Yukon Golds or red potatoes work best)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary or Italian seasoning (plus fresh chopped parsley for garnish)
• ½ cup freshly grated Parmesan cheese
• Kosher salt and freshly cracked black pepper to taste

Instructions

1.     Boil the Potatoes: Place your whole, unpeeled baby potatoes in a large pot of heavily salted water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, or until they are easily pierced all the way through with a fork.

2.    Prep the Pan: While the potatoes boil, preheat your oven to 425°F (220°C). Generously coat a large baking sheet with 2 tablespoons of olive oil.

3.    Steam Dry: Drain the boiled potatoes and let them sit in the empty pot for 3 to 5 minutes to let any surface moisture steam away.

4.    The Smash: Transfer the potatoes to your oiled baking sheet, leaving space between each one. Take the bottom of a heavy glass, a measuring cup, or a fork, and press down firmly on each potato until it flattens and cracks open (keeping it in one piece).

5.    Season and Butter: In a small bowl, mix the melted butter, remaining olive oil, minced garlic, salt, pepper, and dried herbs. Use a pastry brush to generously dab this flavorful mixture all over every smashed potato, making sure it gets into the crispy crevices.

6.    Roast: Roast at 425°F for 25 to 30 minutes, until the edges are deeply golden, crisp, and crunchy.

7.    The Cheese Finish (Optional): During the last 5 minutes of roasting, sprinkle a little Parmesan cheese over the top of each potato and return to the oven until melted and bubbly.

8.    Serve: Garnish with fresh chopped parsley and a pinch of flaky sea salt. Serve hot!

There you have a side dish that will easily steal the spotlight from the main course. What is your favorite way to serve potatoes for dinner? Let me know in the comments below!

 

 

A Taste of Florida: Discovering McCoy’s Honey

There is something special about opening a jar of honey and knowing that its flavor comes from the flowers and plants that surrounded the bees that made it. Honey isn't simply sweet—it can have floral, citrusy, earthy, rich, or even slightly caramel-like characteristics depending on where those busy little bees gathered their nectar.

Recently, I had the opportunity to discover McCoy’s Florida Honey, a family-owned honey company with a long history of beekeeping and a wonderful selection of Florida honey. What I really enjoy about varietal honey is that each type has its own personality, and McCoy’s gives you the chance to taste three very different sides of Florida: orange blossom, palmetto, and wildflower honey.

McCoy’s says its honey is minimally processed and heated, with nothing added and nothing removed. The company has been providing honey since 1984, continuing a family beekeeping tradition that goes back generations.

About McCoy’s Florida Honey

The McCoy family’s beekeeping story began long before the Florida operation. In 1946, Joseph L. McCoy purchased a beekeeping business in Michigan. His son, Mark, grew up learning the craft alongside his father and brothers.

In 1980, Mark and his wife, Elaine, moved to Florida. They started with just a few hives in their backyard and gradually built the business into a much larger operation with thousands of hives.

What I love about that story is that this isn't simply a company that decided to put honey in a jar. Beekeeping has been part of the McCoy family for generations. Today, their children are also involved in the business, helping continue that family tradition.

McCoy’s describes its honey as 100% natural, with minimal processing designed to preserve the quality of the honey.

And when you taste different varieties side by side, you can really appreciate how much the flowers and environment can influence honey.

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McCoy’s Orange Blossom Honey

Orange Blossom Honey is probably one of the varieties that immediately makes me think of Florida.

McCoy’s Orange Blossom Honey comes from bees gathering nectar from orange groves and citrus-growing regions. The company describes it as having a sweet and citrusy flavor.

The Taste

This is the honey I would reach for when I want something bright and naturally sweet.

It has that familiar honey sweetness but with a delicate citrus character that makes it especially enjoyable. Instead of tasting like a heavy syrup, the orange blossom profile gives it a lighter, more refreshing personality.

The Texture

The texture is wonderfully smooth and syrupy, making it easy to drizzle over foods. Like other natural honey, the consistency can change over time, including becoming thicker or crystallizing naturally.

What I Would Pair It With

Orange Blossom Honey would be fantastic with:

• Greek yogurt and fresh berries

• Toast, biscuits, or English muffins

• Pancakes and waffles

• Fresh oranges and strawberries

• Brie or goat cheese

• Hot tea

• Oatmeal

• Granola

• Baked chicken

• Pork tenderloin

• Salad dressings

• Homemade marinades

One of my favorite ideas is to combine orange blossom honey with lemon, garlic, and a little olive oil to make a simple glaze for chicken.

And that brings me to my recipe!

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🍊 Orange Blossom Honey Glazed Chicken

This recipe is an easy way to let the flavor of McCoy’s Orange Blossom Honey shine. The honey creates a beautiful sweet glaze while the garlic, lemon, and Dijon mustard keep the dish from becoming overly sweet.

Ingredients

• 4 boneless, skinless chicken breasts

• 1/3 cup McCoy’s Orange Blossom Honey

• 2 tablespoons Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh parsley

Directions

1. Preheat your oven to 400°F.

2. Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and paprika.

3. In a small bowl, whisk together the orange blossom honey, Dijon mustard, lemon juice, olive oil, and minced garlic.

4. Place the chicken breasts into a lightly greased baking dish.

5. Pour about half of the honey mixture over the chicken, making sure each piece is coated.

6. Bake for approximately 20–25 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F.

7. During the last 5 minutes of cooking, brush the chicken with the remaining honey mixture.

8. Remove from the oven and let the chicken rest for about 5 minutes.

9. Sprinkle with fresh parsley before serving.

What to Serve With It

I would serve this chicken with roasted sweet potatoes, green beans, asparagus, or fluffy rice. For us tonight with the chicken, I served roasted veggies with more McCoy's honey.

For an extra Florida-inspired meal, serve it with a fresh citrus salad made with oranges, strawberries, mixed greens, and a light honey vinaigrette.

Momz Daily Scoops Tip: If you like a little heat, add a pinch of crushed red pepper flakes to the honey glaze. The combination of sweet orange blossom honey and spicy red pepper is delicious!

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McCoy’s Palmetto Honey

Next up is the Palmetto Honey, and this one has a distinctly Floridian story.

McCoy’s says its Palmetto Honey is produced by bees placed around the saw palmetto flats. It has a light amber color and a mild Florida flavor.

The Taste

Palmetto Honey has a more subtle personality than the Orange Blossom variety.

Instead of a pronounced citrus flavor, it has a mild, naturally sweet flavor that makes it incredibly versatile.

This is the type of honey I could see becoming an everyday pantry favorite because it doesn't overpower the food you're putting it on.

The Texture

Its smooth, syrupy texture makes it perfect for drizzling. It's especially nice when poured over warm biscuits or stirred into a cup of tea.

What I Would Pair It With

Try Palmetto Honey with:

• Biscuits

• Cornbread

• Toast

• Peanut butter

• Cheese

• Yogurt

• Tea

• Coffee

• Oatmeal

• Fried chicken

• Grilled pork

• Roasted vegetables

• Barbecue sauces

I also think Palmetto Honey would be fantastic in homemade honey butter.

Simply mix softened butter with honey and a tiny pinch of salt. Spread it over warm biscuits or cornbread and watch it disappear!

McCoy’s customers have also praised the Palmetto variety, with one testimonial calling it their favorite honey.

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McCoy’s Wildflower Honey

If you like honey with a little more depth and character, Wildflower Honey is definitely one to try.

McCoy’s describes its Wildflower Honey as a blend of late-summer honey produced throughout South Florida, resulting in a rich, dark amber honey full of flavor.

The Taste

This is where things get interesting.

Wildflower honey can have a much more complex flavor because bees may gather nectar from a variety of flowers. McCoy’s describes this particular honey as rich and full of flavor.

Compared with the lighter Orange Blossom and Palmetto varieties, this is the honey I would reach for when I want something with a little more presence.

The Texture

The texture is thick, smooth, and luxurious, making it wonderful for drizzling.

It would be especially good over warm foods where the honey slowly melts into whatever you're serving.

What I Would Pair It With

Wildflower honey would be delicious with:

• Sharp cheddar cheese

• Goat cheese

• Brie

• Charcuterie

• Fresh apples

• Pears

• Toast

• Biscuits

• Pancakes

• Pork chops

• Roasted chicken

• Barbecue

• Granola

• Ice cream

• Dark chocolate

I especially like the idea of pairing the richer Wildflower Honey with a sharp cheese. The sweetness of the honey balances the salty, tangy flavor of the cheese beautifully.

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Three Honeys, Three Personalities

What makes McCoy’s selection fun is that you aren't simply getting three jars of honey that all taste the same.

Orange Blossom Honey brings a bright, sweet citrus character.

Palmetto Honey offers a mild, smooth Florida flavor that works beautifully as an everyday honey.

Wildflower honey brings a richer, darker flavor with more depth.

Each one has its own place in the kitchen.

And that's what I love about discovering different honey varieties. They aren't just sweeteners. They can actually become ingredients.

Use them in marinades, sauces, salad dressings, baked goods, cocktails, breakfast dishes, desserts, and savory recipes.

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My Favorite Ways to Enjoy McCoy’s Honey

If I had all three jars sitting on my kitchen counter, here are some of the first things I would make:

Orange Blossom

Honey-glazed chicken, citrus vinaigrette, yogurt parfaits, and honey-lemon tea.

Palmetto

Honey butter, biscuits, cornbread, peanut butter toast, and tea.

Wildflower

Cheese boards, pork chops, barbecue glaze, baked brie, and vanilla ice cream.

The possibilities are almost endless.

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Final Thoughts

I really appreciate food companies that have a story behind their products, and McCoy’s Florida Honey certainly has one.

From a family beekeeping business that began in Michigan to a Florida operation that grew from a few backyard hives into thousands of hives, the McCoy family has spent generations learning about bees, honey, and the importance of taking care of the craft.

What stands out to me most is the opportunity to taste the differences between the varieties.

The Orange Blossom Honey gives you that beautiful citrus-inspired sweetness. The Palmetto Honey is mild, smooth, and incredibly versatile. And the Wildflower Honey brings a richer, darker flavor that's perfect for pairing with bold foods.

For me, honey is one of those simple ingredients that can completely change a recipe—and McCoy’s three varieties make it especially fun to experiment in the kitchen.

If you're a honey lover, I would definitely recommend trying the varieties side by side. You may be surprised by just how different honey can taste when the bees are gathering nectar from different plants and flowers.

From the hive to the kitchen, McCoy’s Honey brings a little taste of Florida to the table.

https://www.mccoysfloridahoney.com

A Slice of True Hospitality: How to Bake an Authentic Southern Chess Pie

 

There is a distinct kind of magic found in a traditional Southern kitchen, and it almost always smells like browned butter, toasted sugar, and a sweet pastry crust cooling on the counter. Among all the heavy-hitters of Southern baking—from sweet potato to pecan—there is one humble, old-school classic that sits quietly at the top of the list: The Southern Chess Pie.

Rich, custard-like, incredibly sweet, and featuring a crackly, caramelized sugar top, chess pie is the ultimate exercise in culinary resourcefulness. Born out of pantry staples that pioneer home cooks always had on hand—butter, sugar, eggs, and a splash of vinegar or cornmeal for structure—it is a pie that proves simplicity is often the highest form of elegance.

Let’s tie our aprons and bake a piece of history!

📸 Golden, Custardy Perfection

Just take a look at that velvety golden slice. With its crackled, paper-thin sugar crust on top and smooth, buttery custard underneath, it is pure comfort in a pastry shell.

The Secret History of Chess Pie

How did this iconic dessert get such an unusual name? There are a few charming Southern legends:

1.     "It's Jes' Pie": As the story goes, when a curious traveler asked a Southern cook what was baking in the oven, she replied with a drawl, "It's jes' pie!" (just pie), which eventually morphed into "chess pie."

2.    The Pie Chest: Before the days of modern refrigerators, these sturdy, non-perishable custard pies were stored safely away in ventilated pie chests to keep cool.

No matter where the name came from, its rich, buttery flavor has made it a permanent fixture at family reunions, Sunday dinners, and holiday tables across the South.

The Recipe: Classic Southern Lemon Chess Pie

Yields: 1 standard 9-inch pie (8 slices)

Prep time: 15 minutes | Cook time: 45–50 minutes

Ingredients

• 1 single unbaked pie crust (homemade or your favorite store-bought pastry shell, fitted into a 9-inch pie dish)
• 2 cups granulated sugar
• 2 tablespoons yellow cornmeal (the secret traditional thickener that gives it a subtle, lovely texture)
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, melted and cooled slightly
• 4 large eggs, room temperature
• ¼ cup whole milk or heavy cream
• 2 tablespoons fresh lemon juice (cuts the sweetness and adds brightness)
• 1 tablespoon apple cider vinegar (a traditional touch for authentic tang)
• 1 teaspoon pure vanilla extract

Instructions

1.     Preheat and Prep: Preheat your oven to 350°F (175°C). Fit your pie crust into a 9-inch pie dish, flute the edges nicely, and place it in the refrigerator to chill while you make the filling.

2.    Whisk Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, yellow cornmeal, all-purpose flour, and salt until thoroughly combined.

3.    Mix Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk (or cream), lemon juice, apple cider vinegar, and vanilla extract until smooth.

4.    Combine: Pour the wet ingredients into the dry sugar-cornmeal mixture. Whisk gently just until the batter is completely smooth and incorporated (do not overbeat, or you'll whip too much air into the custard).

5.    Pour and Bake: Pour the liquid filling into your chilled unbaked pie crust.

6.    The Bake: Bake at 350°F for 45 to 50 minutes. Pro tip: Check the pie around the 30-minute mark; if the crust edges are browning too fast, loosely tent the top with a sheet of aluminum foil. The pie is done when the edges are set and golden, but the center still has a slight, gentle jiggle (like Jell-O).

7.    Cool Completely: Remove from the oven and place on a wire rack. Do not slice it warm! Chess pie needs to cool completely to room temperature, then chill in the refrigerator for at least 2 hours so the custard can set into a sliceable, velvety perfection. Serve with a dollop of fresh whipped cream!

There you have it—a timeless, soulful Southern pie that brings comfort to any table. What is your absolute favorite style of pie to bake for dessert? Let me know in the comments below!

 

MW Jam Co. Review

 

MW Jam Co.: Big Flavor, Creative Combinations & So Many Delicious Possibilities

When I receive products from a small food company, one of the things I always look forward to is discovering flavors that I wouldn't necessarily find sitting on the grocery-store shelf.

That's exactly what caught my attention about MW Jam Co.

This isn't just about having a jar of traditional fruit jam to spread on toast. The products I tried included some really creative combinations, from Cookie Peanut Butter and classic Peanut Butter to Bourbon Vanilla Peach Butter, Cinnamon Pear Martini Jelly, and Raspberry Jam.

What I love about a collection like this is that each jar can have a completely different personality. Some are perfect for breakfast, some belong on a dessert plate, and others can become an ingredient in a savory dinner.

And that's exactly how I like to use specialty jams and butters—not just as spreads, but as ingredients that can transform a recipe.

About MW Jam Co.

MW Jam Co. caught my attention because of the creativity behind the flavors.

Rather than sticking with only the traditional strawberry or grape spreads we all grew up with, the lineup I tried takes familiar ingredients and puts them together in unexpected ways.

Think about it:

Peanut butter + cookie flavor.

Peaches + bourbon + vanilla.

Pears + cinnamon + martini-inspired flavor.

Raspberries transformed into a bright, fruity jam.

Those combinations make the products interesting before you even open the jar.

What also makes specialty jam companies fun to explore is their versatility. A good fruit spread can go from your breakfast table to an appetizer tray and then straight into dinner.

MW Jam Co.'s products are a perfect example of that kind of versatility.

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🍪 Cookie Peanut Butter

Let's start with the Cookie Peanut Butter, because this is definitely not your ordinary peanut butter.

There's something nostalgic about cookie and peanut butter flavors together. It reminds me of the kind of combination that makes you want to grab a spoon and sneak "just one little taste."

The peanut butter provides that familiar roasted, nutty foundation, while the cookie-inspired flavor adds a sweeter, dessert-like personality.

What would I pair it with?

Cookie and peanut butter would be wonderful with:

• Toast

• Pancakes

• Waffles

• French toast

• Bananas

• Apples

• Graham crackers

• Pretzels

• Ice cream

• Brownies

I could also see using it to make peanut butter cookie sandwiches or spreading it between two freshly baked cookies.

And for a quick breakfast treat, put it on warm toast and add sliced bananas. Simple, but delicious.

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🥜 Peanut Butter

Sometimes you just can't beat a classic.

The peanut butter is the kind of product that can become an everyday staple because there are so many ways to use it.

Peanut butter brings that familiar creamy, nutty flavor that works equally well in sweet and savory recipes.

What would I pair it with?

Of course, there is the classic:

Peanut butter + raspberry jam.

But don't stop there.

Try it with:

• Bananas

• Apples

• Honey

• Toast

• Pancakes

• Waffles

• Oatmeal

• Chocolate

• Pretzels

• Crackers

It can also be incorporated into sauces for noodles, chicken, or vegetables when you want a rich nutty flavor.

And let's be honest—sometimes peanut butter doesn't need anything at all. A spoon works just fine!

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🍑 Bourbon Vanilla Peach Butter

Now this is where things get really interesting.

The Bourbon Vanilla Peach Butter combines the juicy sweetness of peaches with warm vanilla and the deeper character associated with bourbon.

Peach and vanilla already make a beautiful combination. Adding bourbon-inspired warmth takes it in a much richer direction.

The flavor profile makes me think of warm summer peaches, homemade desserts, and cozy evenings all at the same time.

What would I pair it with?

This would be absolutely wonderful with:

• Pork chops

• Pork tenderloin

• Ham

• Chicken

• Biscuits

• Cornbread

• Pancakes

• Waffles

• Brie

• Cream cheese

• Vanilla ice cream

And this is the product I immediately wanted to turn into a dinner recipe.

The sweetness of peach works beautifully with pork, especially when you balance it with savory seasonings.

I've included my Bourbon Vanilla Peach Glazed Pork Tenderloin recipe below.

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🍐 Cinnamon Pear Martini Jelly

The Cinnamon Pear Martini Jelly may be one of the most intriguing flavors in this collection.

Pear naturally has a delicate sweetness, while cinnamon brings warmth and spice. The martini-inspired element makes the flavor feel a little more sophisticated and grown-up.

This is the kind of jelly I would put out when entertaining because it gives guests something to talk about.

What would I pair it with?

Try this jelly with:

• Brie

• Goat cheese

• Cream cheese

• Crackers

• Crostini

• Pork

• Turkey

• Ham

• Roast chicken

• Toast

• Biscuits

One of my favorite serving ideas would be to place softened cream cheese on a serving plate, spoon the Cinnamon Pear Martini Jelly over the top and serve it with crackers.

It would make a simple appetizer look like you spent much more time preparing it than you actually did.

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❤️ Raspberry Jam

You can't have a jam collection without a beautiful raspberry jam, and MW Jam Co.'s Raspberry Jam brings that classic fruit-forward flavor that so many of us love.

Raspberry has that wonderful balance between sweetness and natural tartness. That's what makes raspberry jam so versatile.

It doesn't taste one-dimensional because the fruit has enough brightness to balance the sweetness.

What would I pair it with?

Raspberry Jam is fantastic with:

• Toast

• English muffins

• Biscuits

• Pancakes

• Waffles

• Peanut butter

• Cream cheese

• Brie

• Cheesecake

• Chocolate desserts

• Pork

• Chicken

And, of course, you can make the ultimate classic peanut butter and raspberry jam sandwich.

For dessert, try swirling it into cheesecake batter or spooning it over vanilla ice cream.

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🧀 MW Jam Co. Makes Me Think Beyond the Breakfast Table

One of the biggest things I enjoy about specialty spreads is their ability to cross over from one meal to another.

Breakfast?

Absolutely.

Dessert?

Definitely.

Appetizers?

Without a doubt.

Dinner?

Yes!

The Bourbon Vanilla Peach Butter can become a glaze for pork.

The Cinnamon Pear Martini Jelly can become a cheeseboard centerpiece.

The raspberry jam can be used in desserts or paired with savory foods.

The peanut butter can become a sauce.

And the Cookie Peanut Butter can turn an ordinary piece of toast into a dessert-inspired treat.

That's what makes these products so much fun.

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🍑 Momz Daily Scoops Recipe: Bourbon Vanilla Peach Glazed Pork Tenderloin

If you're looking for a recipe that really lets the Bourbon Vanilla Peach Butter shine, this is the one I would make.

The pork gets beautifully browned on the outside before being finished with a sweet, fruity glaze. The peach brings brightness, vanilla adds warmth, and the bourbon-inspired flavor gives the sauce a deeper character.

Ingredients

For the Pork

• 1½ pounds pork tenderloin

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Peach Glaze

• ½ cup MW Jam Co. Bourbon Vanilla Peach Butter

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• 1 teaspoon minced garlic

• ¼ teaspoon black pepper

• 1 tablespoon water, if needed to thin the glaze

Directions

1. Prepare the Pork

Preheat your oven to 400°F.

Pat the pork tenderloin dry with paper towels.

Combine the garlic powder, onion powder, paprika, salt, and pepper.

Rub the seasoning mixture all over the pork.

2. Brown the Pork

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Add the pork tenderloin and sear it on all sides until nicely browned, about 2–3 minutes per side.

This step gives the pork a beautiful browned exterior and adds extra flavor.

3. Make the Glaze

While the pork is browning, combine the:

• Bourbon Vanilla Peach Butter

• Dijon mustard

• Apple cider vinegar

• Honey

• Garlic

• Black pepper

Mix until smooth.

The mustard and vinegar help balance the sweetness of the peach butter.

4. Glaze the Pork

Brush a generous layer of the peach glaze over the pork tenderloin.

Transfer the skillet to the oven.

Roast until the pork reaches an internal temperature of 145°F.

Depending on the size of your tenderloin, this will generally take around 15–25 minutes, but use the temperature rather than the clock as your guide.

5. Rest and Slice

Remove the pork from the oven and let it rest for about 5–10 minutes before slicing.

Brush with another little bit of the Bourbon Vanilla Peach glaze before serving.

What to Serve With It

I would serve this pork with:

• Mashed sweet potatoes

• Roasted Brussels sprouts

• Green beans

• Roasted carrots

• Apple slaw

• Rice pilaf

For a really beautiful plate, serve slices of the peach-glazed pork alongside creamy mashed sweet potatoes and roasted vegetables.

The sweetness of the peach butter works beautifully against the savory pork.

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⭐ My Momz Daily Scoops Take

I really enjoyed the creativity behind the MW Jam Co. products I tried.

What stands out to me is that these aren't products that have to stay in one category.

Cookie Peanut Butter can turn breakfast into dessert.

Peanut Butter is a classic that can be used in countless sweet and savory ways.

Bourbon Vanilla Peach Butter takes peaches in a richer, warmer direction and works beautifully with pork.

Cinnamon Pear Martini Jelly feels like the perfect addition to an elegant cheese and cracker platter.

And Raspberry Jam gives you that bright, fruity flavor that works with everything from breakfast toast to desserts and even savory recipes.

For me, that's what makes a specialty food company exciting.

It's not simply about opening a jar and putting it on toast.

It's about opening the refrigerator, looking at that jar, and thinking:

"What can I make with this?"

And MW Jam Co. definitely gives you plenty of possibilities.

Momz Daily Scoops verdict: A creative collection of spreads with flavors that encourage you to have fun in the kitchen!

https://www.instagram.com/mwjamco.24