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Don’t put away those grills yet – sure, it’s September, but the weather is still warm and cookout season isn’t over! In fact, you should still make sure you’ve got a plentiful supply of barbecue sauce on hand because you’re going to need it.
Texas Pepper Jelly products are all perfect for any cookout, and Craig’s BBQ Sauce should be a staple in every pantry. You’ll never find another bbq sauce as good as this one. Never. Ever. Craig’s BBQ Sauce is just simply the best you can buy. Our Texas Pepper Jelly CEO Craig Sharry developed this sauce; it’s the product of real kitchen testing, and it’s just absolutely delicous.
No matter what you’re grilling: chicken, pork, beef, lamb, vegetables, any and every food that can be grilled will be made even more delicious when you brush some Craig’s BBQ Sauce over it!
Put some extra on the table for people who like their grilled food a little goopy. That would be me, by the way. I dip everything in Craig’s BBQ Sauce. Don’t judge me – it’s just that good.
Your crockpot is one of the handiest things in your kitchen. Just think about it – in summer, your dinner will cook without heating up your kitchen at all. In winter, when many people are busiest and when the kids are in school and when you have to almost live in your car to keep up with camp and swim meets and, and, and. . . .thank you, crockpot, for keeping us all well fed and sane!
Apple Habanero Crockpot Pork is one of my family’s favorite meals. It’s so easy, as are most crockpot meals.
2 pounds pork, almost any kind – roast, ribs, tenderloin, chops. . . .
1 cup Texas Pepper Jelly’s Apple cherry Habanero pepper jelly, with or without peppers
2 Granny Smith apples, unpeeled, diced
1/2 pound pitted cherries
1 large onion, diced
What to do:
Slice the pork into strips
Put everything into your crockpot
Set the crockpot on “low” and go to work or school. Eight hours later, turn off the crockpot and lift contents out with a large slotted spoon; place contents in large serving bowl.
Toss some salad to go along with it and dinner is served.
Poke cakes are so easy, and so much fun to make, too. You can make a delicious poke cake with any of our Texas Pepper Jelly products, but my kids like Strawberry Habanero Poke Cake best.
Poke cake is so simple – you can use any kind of cake – I use a mix (don’t judge me!) and for strawberry poke cake, white, yellow, or strawberry cake mix are what my kids like best. The last time I made this cake, I used a yellow cake mix.
Follow the directions on the box of cake mix and pour into a rectangular baking dish. Bake according to the guidelines on the box. Remove from oven and let cool only slightly.
Remove the lid from a 12-ounce jar of Texas Pepper Jelly’s Strawberry Habanero pepper jelly and place in microwave for 30 seconds. While the pepper jelly is warming up, take an ice pick or other sharp object and poke holes all over the cake.
Pour the warm pepper jelly over the cake and spread evenly with butter knife or the back of a spoon. Don’t force the pepper jelly into the holes, but be sure each hole is well covered by pepper jelly.
Let the cake cool completely before cutting. The pepper jelly will spread throughout the cake via the holes and will be attractive to see when cut, and delicious to devour!
My husband likes Pineapple Habanero poke cake best, so maybe I’ll make one of those next time.
Getting back to the Strawberry Habanero poke cake – fresh strawberries are not in season here, not yet, but I like to slide some and place them over the pepper jelly before serving. Expensive as out-of-season berries may be, they really make a cake look like something you fussed over all afternoon instead of the super-simple Texas Pepper Jelly poke cake you’re serving!
We went to a Valentine pitch-in last Sunday, and someone brought cocktail sausages. This is one of my husband’s favorite party foods. I like it, too, for that matter.
Yesterday morning, my husband hinted that we don’t have to wait until we go to another party to feast on sweet & sour cocktail sausages. I quite agreed. Last night, I stopped by the grocery store and bought two packages of cocktail sausages. I already had the rest of the ingredients in the pantry.
The recipe is really quite simple; people always ask me for it and they have a hard time believing how easy it is, and how few ingredients it takes. Really, the recipe is mostly spices!
Two packages cocktail sausages
1/2 cup apricot jam
2 cups Craig’s BBQ Sauce
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/4 finely diced onion
What to do:
Put everything in a large mixing bowl except for the sausages, and mix thoroughly.
Put the cocktail sausages in a large baking dish. Cover with the mixture in the bowl.
Bake at 350 degrees for 45 minutes. Put the baking dish on the table and make sure everybody has several toothpicks. Forks are fine, too, but you don’t have to wash toothpicks. I’m kind of lazy.
You don’t even need a code to take advantage of Craig’s awesome deal!
Again, Texas Pepper Jelly is offering you free shipping with your $60.00 purchase, and no code is necessary.
This is how we do Christmas in Texas. Whatta deal.
Thanksgiving is just around the corner, and what is Thanksgiving dinner without cranberries?
A theme of this blog is that often the best recipes are also the simplest, and Texas Pepper Jelly’s recipe for Thanksgiving cranberry salad is super simple, super delicious, and full of spicy cranberry goodness and Texas delights!
2 cups fresh cranberries
1 cup orange juice, pulpy
1 cup white sugar (I use Truvia)
1 cup chopped pecans
1/4 cup finely chopped celery
1 cup Apple Cranberry Rib Candy
1/2 cup crushed pineapple
1 package raspberry Jell-O mix (powdered)
1 1/2 cup VERY hot water
What to do:
Grind the cranberries (I use a pastry blender because we like the big lumps and I cannot lie!) Add the orange juice, sugar, pecans, celery, pineapple, and Apple Cranberry Rib Candy and stir well.
Combine the hot water and Jell-O and mix thoroughly. Add to above mixture and mix again. Chill.
Keeps in the refrigerator for about a week, but don’t count on any leftovers. There aren’t usually any.
This spicy cranberry salad isn’t actually a dessert even though your family will think it is. The list of ingredients tells you that it’s made of good nutritious foods, and it’s actually a salad fit to serve with the main dishes.
Some people don’t grind the cranberries at all. I’ve tried this recipe that way and while I liked the whole cranberries, my kids preferred the ground-up version. Your call.
My husband always adds a handful of raisins when he makes this salad. I don’t. Again, your call.
More Thanksgiving ideas to come! Stay tuned right here!
Now that Easter has been and gone, what are you going to do with all those boiled eggs you and the kids had such a good time dyeing? You’re not going to just throw them away, are you? STOP RIGHT THERE!
The sun is shining – at least it’s shining here – and even if it’s not shining where you are, just wait and it will be. And when the sun is shining and the weather is springtime-warm, what does that mean?
It’s cookout time, that ‘s what it means. And where there’s a cooking, there are deviled eggs. What better use can you put them, than to use your Easter eggs as a delicious side dish for your first – or one of your first – outdoor barbecue? Devilled eggs go with everything!
So peel the lovely colors off your Easter eggs and cut each egg in half, longwise. Spoon out the yellow insides into a mixing bowl, and arrange the empty white halves on a pretty platter.
With a large spoon, crush and crumble the egg yolks into almost a powder. A few lumps are okay, but not too many. Assuming we started with a dozen dyed eggs, we now have 24 halves in the platter, right? Math.
To the mashed yolks, add three tablespoons mayonnaise (okay, you can use Miracle Whip too. . . .) and a teaspoon of yellow mustard. Mix all this together thoroughly, and add three tablespoons Texas Pepper Jelly’s Pineapple Habanero pepper jelly. Again, mix it up.
With a spoon, fill each empty egg half. If you prefer to be all fancy, put the filling in a piping bag and swirl the filling in. If you long to be fancy but do not own a piping bag, you can get the same effect if you use a baggie and cut a tiny corner off the bottom. Anyway.
Once you’re filled all the egg halves, sprinkle them with paprika, cover, and keep them in the refrigerator until you’re ready to eat them.
I have no desire to be fancy, nor do I own a piping bag, so my devilled eggs are delicious but not suitable-looking for House Beautiful magazine.
Once you add the pepper jelly, your yolk mixture will be just a little bit lumpy, but the lumps will be pieces of pineapple so don’t worry, it’s all yummy.
Really, really yummy.
Sometimes, on my Christmas table, I put this cranberry salad in a crystal bowl with a red or white candle in the middle; just remember to blow out the candle before you start spooning up the salad! Tonight, I put the salad in my red snowflake Christmas bowl!
1 12-ounce package fresh cranberries (frozen cranberries will work, but my families likes the fresh better)
1/4 cup Texas Pepper Jelly’s Cranberry Apple Rib Candy
1 tart apple, peeled and finely chopped
1/2 cup pecan pieces
3/4 cup sugar (I use Truvia)
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon finely grated orange/lemon peel (either or both; I use both)
1/2 pure maple syrup
1/4 cup finely shredded pineapple
What to do:
Put all ingredients except the pecans into a medium saucepan and mix thoroughly. Stir together (don’t leave them!) until the mixture comes to a rolling boil, then turn the heat down and continue stirring for about ten more minutes or until the mixture starts to thicken. The cranberries will have begun to soften and many of them will be “popping.” That’s good; you want them to pop!
Remove from heat and add the pecans. Pour into a pretty bowl, cover, and refrigerate until time to set the table.
This cranberry salad is beautiful as well as delicious.
Some people prefer their cranberries to be chopped up fine; go ahead and throw them in your blender if you want, but we like ours mostly whole and round with about half of them “popped in two.”
Delicious. Absolutely delicious. You might want to consider doubling this recipe so you’ll have some for the next day, but don’t count on that. However much you make, they’ll eat up on day one.
Some people hide a little. I suppose that’s awful, but there’s such a thing as self preservation. And I like cranberry salad even better the next day, and if I don’t hide a little, there won’t BE a next day for it.
We do what we gotta do.
It’s important, the getting ready for Thanksgiving. It’s important to gather together everything you’ll need to prepare that big meal. I keep my pantry pretty well stocked, but I always make sure I’ve bought two very important things well ahead of time, before the stores run out.
Those two very important things? A strong, sturdy, disposable baking pan, and a box of turkey-size baking bags.
With an oven bag, I never have to worry about constantly basting the turkey; it stays moist and the original basting lasts until the turkey is done!
And what do I baste my turkey with? Excellent question. Ever since my family and I discovered Texas Pepper Jelly’s pepper jellies, my kids and my husband won’t hear of my basting the turkey with anything but a Texas Pepper Jelly product! The past two years, I’ve used Pineapple Habanero, but this year, I’m using Apple Habanero and adding a full cup of finely diced apples to the dressing. I predict a successful outcome.
Oh, about that turkey? I always buy a frozen, medium-priced turkey (88 cents/pound!) and let it thaw in the refrigerator for a full week. It takes up most of the space in the top shelf but it’ll be worth it on Thursday.
We’re all looking forward to Thursday, and we hope you are, too. Thanksgiving is so often overlooked, these days, in favor of all the Christmas trappings that seem to be everywhere even before Halloween, but Thanksgiving is a holiday that deserves all the personal attention we can give to it.
I’ll be talking to you again before Thursday, but in the meantime, keep that turkey refrigerated and be sure you have enough Texas Pepper Jelly products to use in your recipes, on your turkey, and on your table.