Texas Pepper Jelly Blog

Texas Quiche

Craig Sharry | August 22, 2012

Texas Quiche is easy, delicious, and maybe a little fattening. It’s great for a family supper or a company dinner.

Ingredients:

1 1/2 cups finely diced cooked ham
1 cup Loco Cheese Dip
1 1/2 cup heavy cream
3 beaten eggs
dash salt
dash pepper
dash nutmeg
1 unbaked 9-inch pie shell

What to do:

Preheat your oven to 350. Combine all of the above ingredients and pour into the unbaked pie shell. Bake in the preheated oven for 30-35 minutes, until golden brown on top and “set” in the center. The toothpick test works.

Let the quiche “set up” for 10 or so minutes before cutting into it.

This is an attractive as well as delicious dish.

Category: Loco Cheese Dip, Spicy main dishes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Company dinners, TPJ Recipes, TPJ Sauces and Salsas, What's Cookin' Wednesday | Tags: company dinner, cream, eggs, family supper, ham, Loco Cheese Dip, pie shell, Texas Quiche, What's Cookin' Wednesday

Texas Round Steak

Craig Sharry | August 20, 2012

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Texas Round Steak: It’s like Swiss steak, only for people who like it spicy! Chock full of vegetables and flavor, Texas Round Steak will become one of your family’s favorites! Add to the fun – it can be made in your crockpot OR on your stovetop OR in your oven, depending on the season and the weather!

Another timesaver: you don’t have to brown the steak before adding all the rest of the ingredients!

Ingredients:

1 lbs. round steak, well trimmed
1 tbs. salt
dash of black pepper
1 green pepper, sliced in rings
1 red pepper, sliced in rings
2 carrots, sliced in coins
1 large apple, peeled and cubed (I use Granny Smith)
1 cup sliced mushrooms
1 large onion, sliced in rings
1 large tomato, diced (or 1/2 cup canned diced tomato)
1 cup Apple Habanero Rib Candy
1 cup water

What to do:

Place the round steak in a large oven dish (if you’re using the oven) or a Dutch oven (if you’re using the stovetop) or a slow cooker (if you’re using your crockpot) and cover with all the other ingredients. Cover and bake 2 hours in a 350 oven, or 2 hours on stovetop low heat, or 8 hours on low in your crockpot.

If you make gravy with the liquid after removing the meat and all the trimmings, your family will thank you for it.

One more thing: this dish, while cooking, will make your entire house smell wonderful. The neighbors will probably show up at your door, begging for a plate.

Category: crockpot meals, Monday Munchies, Slow cooker delights, slow-cooker meals, Spicy main dishes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Company dinners, TPJ Recipes | Tags: crockpot, oven, Rib Candy, slow cooker, spicy main dish, steak, stovetop, tender meat, Texas Pepper Jelly, Texas Round Steak, vegetables

Texas Crockpot Apple Butter

Craig Sharry | August 18, 2012

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It’s still really hot outside, and firing up the oven will just make your house fight with Mother Nature, so your crockpot is still a hot summer’s best kitchen friend!

This recipe for Texas Crockpot Apple Butter is super easy and SUPER DELICIOUS, and your family will love it.

I always begin this process right before bedtime. There’s nothing like dreaming while wonderful aromas waft all through the house. . . .

Ingredients:

1 dozen apples, peeled, cored, cubed
1/4 Cup Water
1/4 cup Apple Habanero Rib Candy
1/4 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon All Spice

What to do:

Toss all of the above into your crockpot, mix well, put the lid on it, set it on “low,” and go to bed.

When you get up in the morning, give it a stir and replace the lid, but put a spoon under the lid so it’s vented JUST A LITTLE BIT. Go on to work.

When you get home, remove the lid and give it another stir. It’s still quite lumpy, but that’s how my kids like it best. My husband, however, wants apple butter to be smooth and lump-less, like, you know, butter. So for him, I either whisk away the lumps or, if the lumps are stubborn (it depends on the kind of apples you used!) I pour it into the blender.

It’s now ready to eat, and you’ll have to slap hands away from it or they’ll be scooping it right out of the jars you’ve poured it into. Freeze some of it and put the rest in the refrigerator, if you can pry it out of your family’s hands.

This is fantastic fresh homemade apple butter with a Texas kick to it. You’ll not find anything like this in a store. Fortunately, it’s easy to make!

Category: Slow cooker delights, Spicy condiments, Texas Pepper Jelly, Texas Rib Candy, Texas Tips | Tags: apple butter, Apple Habanero Rib Candy, apples, crockpot, family, hot weather, Mother Nature, recipes, Rib Candy, slow cooker, Texas Pepper Jelly, Texas Rib Candy

Loco Macaroni and Cheese

Craig Sharry | August 17, 2012

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I’m going to say this again, but it won’t be the last time: Often, the best recipes are also the simplest.

Everybody loves macaroni and cheese, and Texas Pepper Jelly’s Loco Macaroni and Cheese is the best you’ll ever eat!

It’s also the easiest to make – even easier than a mix.

Ingredients:

2 cups macaroni (or any kind of pasta, actually)
1 cup Loco Cheese Dip

What to do:

Cook the macaroni according to the package directions. Add the Loco Cheese Dip, and mix thoroughly.

That’s all there is to it.

Serve hot!

If you’re feeding children, use regular macaroni. If you’re including Loco Macaroni and Cheese as a company side dish, use a fancy pasta.

You know the power of words: Macaroni and Cheese is a simple children’s delight, while Pasta Au Gratin is a fancy adult side dish.

You can giggle about this in the kitchen.

Category: Loco Cheese Dip, Spicy side dishes, Texas Cookin' Tips, Texas Pepper Jelly, TPJ Recipes | Tags: au gratin pasta, delicious macaroni and cheese, Loco Cheese Dip, macaroni and cheese, simple supper, spicy side dish

Pineapple Habanero Frozen Delight

Craig Sharry | August 13, 2012

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Okay, this recipe combines some rather diverse flavors, but the result is AWESOME! You’ll find yourself thinking about this wonderful frozen salad all day, anticipating getting home where you can indulge yourself!

Ingredients:

2 (3oz) packages black cherry Jell-O
1/2 cup sugar (I use Splenda)
1 #2 can crushed pineapple
1/2 cup Pineapple Habanero pepper jelly
1 can Milnot (chilled)
1 8oz package of cream cheese (I use Neufchatel)
1/2 cup pecans

What to do:

Heat the Jell-O, pineapple, pepper jelly, and sugar until dissolved, stirring constantly. Set aside to cool.

Cream the cheese, and add to the cooled Jell-O mixture. Whip the chilled Milnot until stiff and fold into the Jell-O mixure.

Let the mixture “set” in the refrigerator overnight, and then place it in the freezer until ready to serve.

I often put this mixture into popsicle molds for my kids. If you don’t have molds, put the mixture in ice cube trays, with a plastic spoon or wooden stirring stick in each space. Or, pour it all into a pan and slice it with a knife.

Any way you cut it, Pineapple Habanero Frozen Delight is, well, a DELIGHT.

Category: Monday Munchies, Spicy desserts, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Snacks | Tags: cream cheese, Frozen Delight, Jell-O, Milnot, Monday Munchies, pineapple, Pineapple Habanero, spicy dessert, Splenda

Spicy Summer Broccoli/Raisin/Apple Salad

Craig Sharry | August 11, 2012

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If you’re looking for a cool summer salad for these hot evenings, you’ve come to the right place! Texas Pepper Jelly’s Spicy Summer Broccoli/Raisin/Apple Salad will hit all the right spots, and a cooling, nutritious summer salad is perfect for these scorching August evenings.

Ingredients:
2 cups chopped broccoli
1 onion, chopped
1/2 cup raisins
1/2 cup Apple Habanero Pepper Jelly
1 cup peeled, chopped apple (I use Granny Smith apples)
1/2 cup mayonnaise or Miracle Whip (I’ve used both)
1/4 cup sugar (I use Splenda)
1 tablespoon vinegar

What to do:

Mix everything thoroughly in a large bowl and refrigerate overnight. Toss again, just before serving.

Our Spicy Summer Broccoli/Raisin/Apple Salad is not only delicious and cooling; it’s also nutritious! Don’t tell the kids. . . .

Category: Spicy salads, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: broccoli salad, easy pepper jelly recipes, hot summer supper, pepper jelly, raisins, spicy summer broccoli/raisin/apple salad, spicy summer salads, summer salads, Texas Pepper Jelly

Spicy Texas Veggie Dip

Craig Sharry | August 8, 2012

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Looking for a quick, easy, tasty, and inexpensive vegetable dip for a hot summer night, a quick snack, or a party? Look no further! Texas Pepper Jelly’s Spicy Texas Veggie Dip is what you’re seeking, and you’re in the right place!

Ingredients:

1 cup sour cream (don’t use fat-free)
1/2 cup finely grated Cheddar cheese
1/2 cup Loco Cheese Dip
1/2 cup mayonnaise or Miracle Whip (I’ve used both and the difference is subtle)
3 tablespoons minced green pepper
2 tablespoons minced red pepper
1 tablespoon Texas Rib Candy, any flavor

What to do:

Mix, chill, and serve with pretty much any kind of raw vegetables your family or guests like. My son spreads this mixture on bread and eats it like candy. It’s also good with crackers and breadsticks.

Category: New Texas Pepper Jelly product, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Appetizers, TPJ Recipes, TPJ Snacks, What's Cookin' Wednesday | Tags: Loco Cheese Dip, Texas Pepper Jelly, Texas Rib Candy, Texas Veggie Dip, TPJ Recipes, What's Cookin' Wednesday

Texas Chicken Wraps

Craig Sharry | August 5, 2012

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Texas Chicken Wraps are a quick, nutritious meal, and you can use up several leftovers in the making!

Ingredients:

6 flour tortillas (soft)
1/2 teaspoon garlic powder
dash of black pepper
12 oz. of skinless, boneless chicken breast strips (sliced VERY thin)
1 tablespoon olive oil
4 cups shredded broccoli or broccoli slaw mix
1 medium onion, cut into very thin wedges
Texas Pepper Jelly, any flavor
Texas Rib Candy, any flavor

What to do:

In a medium mixing bowl, combine the chicken, garlic powder, and pepper, tossing to coat evenly.

In a large skillet, heat the oil. Cook and stir seasoned chicken for 2-3 minutes or until no longer pink and raw-looking. Add the broccoli and onion to the skillet; cook and stir for 2-3 minutes. Remove from heat.

Now for the assembly – your family might want to help with this part! Spread each tortilla with a tablespoon of pepper jelly OR Rib Candy; alternate so there will be CHOICES!

Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. If desired, heat in microwave for just a minute or two.

Serve immediately, with pepper jelly and rib candy. Everybody will need a spoon. 🙂

You can use almost any shredded vegetable with this recipe; I’ve used green beans, corn, peas, okra. . . really, whatever leftovers you’ve got in the refrigerator will work, and using different vegetables makes this recipe into a different experience each time! Using different pepper jelly flavors makes this meal an adventure, too.

You’ll need a good sharp knife for all this vegetable and chicken shredding. Why not get one of our fantastic Messermeister knives; they’re guaranteed to do a wonderful job!

Also? YUMMMMMMMMMMY.

Category: Messermeister cutlery, Monday Munchies, Spicy leftovers, Spicy main dishes, Super Easy Party Recipes, Texas Pepper Jelly, Texas Rib Candy, TPJ Recipes | Tags: chicken, leftovers, olive oil, pepper jelly, Rib Candy, stir-frying, Texas Chicken Wraps, Texas Pepper Jelly, Texas Rib Candy, tortillas, TPJ recipe

Apricot Habanero and Meatballs? Mmmm, Delicious!

Craig Sharry | August 1, 2012

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I have always made my (locally – very locally!) famous sweet & spicy meatballs by combining apricot jam, barbecue sauce, and pretty much most of the spices from my pantry’s “baking shelf.”

Now I make my soon-to-be-famous – locally and beyond! – sweet & spicy meatballs another way. The best way.

I use Texas Pepper Jelly’s new Apricot Habanero pepper jelly instead of plain, boring apricot jam. It makes such a difference – my family is crazy about it!

Ingredients:

1 2oz jar of Texas Pepper Jelly’s Apricot Habanero
1 bottle of your favorite barbecue sauce
1 teaspoon powdered cloves
1 teaspoon cinnamon powder
1 teaspoon nutmeg powder
1 teaspoon onion powder
Dash of salt
Dash of pepper
3 dozen meatballs (cooked)

What to do:

Put all of the above ingredients (except the meatballs) in a big mixing bowl and blend well. Don’t use an electric mixer, but a whisk works great.

Put the meatballs in a large baking pan and cover with the sauce. Bake at 350 for a half hour.

I put a box of toothpicks on the table and a big spoon in the meatballs and stand back.

These are even better the next day. I don’t know about the third day; we never have any left then.

This is a great party dish, or a fabulous dinner dish to eat alone or over rice.

Oh, this recipe works well in your crockpot, too. In fact, the flavors blend even better when you do it that way.

Some people make their spicy meatball sauce with grape jam, but we’ve always preferred apricot, and Texas Pepper Jelly’s new Apricot Habanero is absolutely perfect for this recipe! It’s also great all by itself; we love to spread it on hot biscuits, and the kids like to dip breadsticks in it.

Put

Category: BBQ, crockpot meals, New Texas Pepper Jelly product, Slow cooker delights, slow-cooker meals, Spicy main dishes, Super Easy Party Recipes, Superbowl Food, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: apricot habanero, apricot habanero pepper jelly, barbecue sauce, crockpot, flavors, meatballs, spicy meatballs, spicy recipes, sweet and spicy meatballs, Texas Pepper Jelly, Texas recipes

Spicy Slow-cooker Pineapple Habanero Rib Candy Chicken

Craig Sharry | July 25, 2012

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I’ve been using Pineapple Habanero pepper jelly for a long time now, and it’s still my family’s favorite pepper jelly flavor. Texas Pepper Jelly has a new product now – Pineapple Habanero Rib Candy – which is so good, your family will sneak into your kitchen in the night to steal it.

Since it’s still so hot, I’m continuing to use my crockpot so I don’t make the house even hotter than it already is. (poor air conditioner is so overworked this year!) and here’s what we had for dinner last night; go ahead and laugh because it looked really funny. You’ll stop laughing once you taste it, though!

Ingredients:

A whole chicken
1 large onion
1 cup Pineapple Habanero Rib Candy

What to do:

Wash and skin the chicken. Be sure the inside is clean.
Remove the onionskin and cut the onion into fourths; insert into the chicken’s cavity.
Stuff the chicken into the crockpot like a gangster stuffing a body into a water pipe. (nice image?) Pour the Rib Candy over the chicken. Cover the crockpot, set it on low, and go to work.

When you get home 8 or 10 hours later, turn off the crockpot and let the chicken “settle in.” Put it on a platter and watch the meat fall off the bones. Serve with our spicy cole slaw and some Texas-style devilled eggs!

Category: crockpot meals, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, TPJ Recipes | Tags: crockpot chicken, easy spicy suppers, hot summer suppers, Pineapple Habanero Pepper Jelly, pineapple habanero rib candy, slow cooker chicken, spicy cole slaw, spicy eggs, Texas Rib Candy

« Older Entries Recent Entries »

Texas Quiche

Texas Round Steak

Texas Crockpot Apple Butter

Loco Macaroni and Cheese

Pineapple Habanero Frozen Delight

Spicy Summer Broccoli/Raisin/Apple Salad

Spicy Texas Veggie Dip

Texas Chicken Wraps

Apricot Habanero and Meatballs? Mmmm, Delicious!

Spicy Slow-cooker Pineapple Habanero Rib Candy Chicken

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