-1 whole wheat english muffin
-2 eggs or egg substitute scrambled
-2 slices of your favorite cheese
-1 jar of your favorite Little Willie’s Grenade Sauce or Salsa

Toast english muffin and scramble eggs to your desired consistency. Place eggs on top of the open-faced muffins. Lay cheese over the egg and cover until melted. Spoon Little Willie’s on top.

Serve warm.

-1 - 8 oz. bar of cream cheese
-1 jar of your favorite Little Willie’s Grenade Sauce or Salsa

Place the bar of cream cheese in a microwave safe bowl. Microwave for 20-30 seconds to soften, remove from microwave and add the jar of Little Willie’s Grenade Sauce/Salsa. Mix with a fork until blended.

Serve with chips, raw vegetables or French bread.

-2 – boneless skinless chicken breasts
-1 jar of Little Willie’s Mango Madness
-1 – bag of your favorite field greens or lettuce

Rinse field greens and split between 2 dinner plates. Salt and pepper chicken breasts and broil or grill to your desired temperature. Slice chicken into long strips and place on top of greens. Spoon Little Willie’s onto chicken and enjoy.

-1/3 lb. boneless, skinless chicken breast
-1/8 tsp freshly ground pepper
-2 tsp canola oil
-1 tbsp black sesame seeds
-1/4 tsp kosher salt
-2 tbsp white sesame seeds

Preheat oven to 450 degrees. Cut chicken into bite-sized pieces then toss in a bowl with oil, kosher salt and pepper. Dip one side of the chicken pieces in sesame seeds. Place on a foil lined baking sheet sesame side up. Bake 10-12 minutes (depending on the size of the pieces).
Serve warm with Little Willie’s Mango Madness Salsa as a dipping sauce.

-4 – 4 oz. pieces of either grouper, salmon, tuna, halibut
-1 jar of Little Willie’s Passionately Papaya or Mango Madness

Season fish with salt and pepper, grill or broil to perfection. Spoon Little Willie’s on top and enjoy!

Serve warm with several side dishes.

-1 – 1 lb. pork loin or 4 nicely cut pork chops
-1 jar of Little Willie’s Passionately Papaya

Place pork loin or chops on large piece of foil, season to taste with salt and pepper. Using a sharp knife, make small slits in the top of the loin or chops. Spoon the entire jar of Little Willie’s onto the pork. Pull the edges of the foil together and wrap loin or chops tightly. Bake, broil or grill to desired temperature.

Slice and serve.

-24 – tail-on shrimp
-1/8 tsp freshly ground pepper
-2 tsp canola oil
-1 tbsp black sesame seeds
-1/4tsp kosher salt
-2 tbsp white sesame seeds

Preheat oven to 450 degrees.. Toss shrimp in a bowl with oil, kosher salt and pepper. Dip one side of the shrimp in sesame seeds. Place on a foil lined baking sheet sesame side up. Bake 7-8 minutes (depending on the size of the shrimp).

Serve warm with Little Willie’s Mango Madness Salsa as a dipping sauce.

-1 cup of cooked rice
-1 jar of Little Willie’s Mango Madness or Passionately Papaya
-50-60 small shrimp with shells on
-2 tablespoons of fresh cilantro
-1 tablespoon olive oil

Put a deep skillet on the stove over medium heat. Add the olive oil and shrimp. Cook until shell is pulling from the shrimp and they are orange. Pour the jar of Little Willie’s into the pan with the shrimp. Reduce heat to simmer. Simmer for 5-10 minutes. Add cilantro.

Serve warm over rice.

-1 Red chili pepper wrap
-2 Slices of black forest or honey ham
-1 Slice of provolone cheese
-2 Teaspoons of Little Willie's Passionately Papaya Salsa

Lay wrap out on flat surface. Place the Passionately Papaya Salsa on one end of the wrap and spread on half closest to you. Place the ham and cheese on top with one end of the cold cuts at the edge closest to you. Roll as tightly as you can and enjoy!

Cut into 8 or more pieces to serve as an hors d'oeuvre.

-1 Red chili pepper wrap
-2 Slices of smoked turkey
-1 Slice of provolone cheese
-2 Teaspoons of Little Willie's Mango Madness Salsa

Lay wrap out on flat surface. Place the Mango Madness Salsa on one end of the wrap and spread on half closest to you. Place the turkey and cheese on top with one end of the cold cuts at the edge closest to you. Roll as tightly as you can and enjoy!

Cut into 8 or more pieces to serve as an hors d'oeuvre.