Hey, check out the information on this flyer and sign up TODAY for cooking lessons from Craig Sharry, one of the foremost Texas chefs in the state!
If you’re not sure how good Craig’s sauces and techniques are, just order a bottle of his barbecue sauce. One taste and you, like the rest of us, will understand why this gentleman is the award-winning best of the best.
Choose your own flavors when you order a mixed case from Texas Pepper Jelly!
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!
DO NOT waste these beautiful Easter Eggs!
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.
There are a lot of barbecue sauces out there – all kinds of store brands and name brands and restaurant specialties, and many of them are pretty good. There is only one barbecue sauce out there that is better than “pretty good,” though. The barbecue sauce that is superlatively delicious is Craig’s BBQ Sauce.
None better. There is no better barbecue sauce made on the planet today. Craig’s BBQ Sauce beats them all!
Click on the image above and order some Craig’s BBQ Sauce for you and for your family. You’ll never buy a bottle off a grocery store shelf again, and when you order ribs in a restaurant, you’ll wish you could pour some Craig’s BBQ Sauce on them instead of the restaurant sauce.
It’s true – good barbecue makes everybody happy, and there is no barbecue sauce like Craig’s BBQ Sauce! It’s the best barbecue sauce out there!
Apple butter is so good, and so good for you, and now it’s so easy to make! With this recipe, you can use one kind of apple, or mix it up and use several different kinds. When I use only one kind, it’s always Granny Smith, but sometimes we have several of several kinds but not enough of any one kind, so I make the apple butter into a mash up, in more than one way.
Ingredients:
10-12 medium apples, peeled and finely diced (one kind of apple or a mixture of apples)
1 cup brown sugar
1/2 cup honey
1/2 cup Apple Habanero Pepper Jelly 
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 cup apple cider
What to do:
Put all ingredients in a large crockpot. Cover, and cook on low for 10-12 hours or until apples are very tender. I usually do this preparation at night and let the aroma seep through the house while we sleep, or in the morning before we all leave for work or school.
When the apples are tender – and most of the apples will be so mushy it’s as though they aren’t even there any more – start stirring. The mixture should pretty much melt under the stirring. If a few apple pieces prove to be stubborn, get out your potato masher. My family likes a few lumps in our apple butter, but not everybody does. If you need to, put the mixture through a strainer to make sure you’ve got your preference of smoothness.
Once you’ve stirred and smoothed your apple butter to your own family’s version of perfection, spoon it into jars or Tupperware containers and keep it in the refrigerator; it will stay good for about a week in the fridge. If you want to freeze it, it freezes well and will keep for about a year in the freezer.
Now, for the main part about homemade apple butter: the eating. Spread it on bagels, on bread, on toast, on rolls, on biscuits . . . spread it on anything you would spread butter or jam on.
What’s breakfast without apple butter on toast, I ask you? But I already know the answer.
And remember, this is no ordinary apple butter: This is Texas-style Apple Habanero Apple Butter! It’s better than the rest.
The snow here is four feet high, the roads are covered with ice, all the schools are closed, and my house smells so good nobody wants to leave it anyway.
My crockpot is full of pork chops, sliced onions, and Craig’s BBQ Sauce. That’s it – it’s one of my family’s favorite main dishes and it’s just that simple.
So often, the best recipes are the simplest ones, remember.
Just fill your crockpot with pork chops, or sliced tenderloin, or any kind of sliced pork or cutlets, dump about two cups of Craig’s BBQ Sauce over them, and sprinkle a handful of diced onion over it all.
Set your crockpot to “low” and let the aroma permeate your home and your senses until nobody in the house can WAIT until it’s finally supper time.
Best bbq sauce EVER!
This works with chicken, too. In case you were wondering.
We here at Texas Pepper Jelly want to remind you of a few reasons why we strive to bring you delicious, nutritious foods, and how important the breaking of bread together has been and will always be.
Cabbage steaks seem to be quite the trendy meal right now – different recipes for cabbage steaks are all over Facebook and Pinterest, and the variations are all over the place. Awesome.
The best cabbage steaks, however, are to be found right here at Texas Pepper Jelly. Our version is easy, and, like every recipe you’ll find here, super duper delicious and nutritious.
Our recipe works for both green and red cabbage, too.
Ingredients:
One head of cabbage
2 teaspoons garlic powder
salt
pepper
Your choice of Texas Pepper Jelly flavor
Olive oil
What to do:
Preheat your oven to 400 degrees, and get out a large baking sheet or pizza pan. Coat the pan with olive oil.
Remove the dirty outer leaves of the cabbage and discard.
With a long very sharp serrated knife, slice the cabbage into slices, about an inch thick.
Lay the slices on the baking sheet. Turn each slice so the oil-coated side is up, and sprinkle with salt, pepper, and garlic salt. With a pastry brush, coat each slice with pepper jelly.
Turn each cabbage slice with a pancake turner and do the same with the other side.
Put the pan in the oven on the middle rack and set your timer for thirty minutes. When the timer dings, turn each cabbage slice and roast for another half hour. Watch them closely after about twenty minutes; the cabbage steaks should be brown and crispy but not burned. After that first twenty minutes on the second side, it’s easy to let them get too done. Be watchful.
Serve hot. Don’t expect leftovers.
I like to cup up both red and green cabbage and serve a more colorful platter of cabbage steaks, but that’s up to you. I bet your family would love it if you did, though.
Expect to make these at least twice a week. But that’s okay, because it’s super easy and cabbage steaks are good for your family.
Maybe I should also mention that cabbage is really cheap, too. Also that St. Patrick’s Day is March 17, which is coming up fast, and we’re supposed to eat cabbage on St. Patrick’s Day.
Recipes that are really quite simple are often the best kind. Sure, sometimes we need a more complicated process in order to end up with the results we want, but these very simple recipes can be really good.
Our very simple strawberry jalapeno applesauce is one of those simple yet wonderful recipes.
You can make the applesauce from scratch or you can use store-bought applesauce. Either way, the results are delicious, nutritious, and oh-so-easy to make!
Ingredients:
Two cups of applesauce, homemade or ready-made 
1/2 cup Strawberry Jalepeno Pepper Jelly
1/2 cup mashed strawberries
What to do:
Combine all of the above ingredients, cover, and refrigerate overnight.
Serve.
Stand back.
Sometimes I add 1/2 cup peeled, finely diced Granny Smith apple.
My son likes to add strawberry jalapeno applesauce to his oatmeal. My daughter likes to spread it on her bagels. My husband prefers his made with Texas Pepper Jelly’s Strawberry Habanero instead of the jalapeno.
All of our pepper jellies are delicious mixed with applesauce, but my personal favorite is this very one: our Strawberry Jalapeno Applesauce.
It’s Super Bowl time, so get those steaks out of the freezer!
Weather permitting, some of you will be using your backyard grill, while others are forced by freezing temperatures and falling snow to do your grilling in the kitchen. Whether you are outside, inside, grilling, or broiling, nothing beats a good steak in any context, and the Super Bowl gives us all an excuse to show our creative sides with all kinds of recipes!
As for my house, we (all but one, that is) like our steaks medium, with just a shade of pink inside, and we don’t use steak sauce. The one exception likes his blood rare.
Ahem. No steak sauce. We use Texas Pepper Jelly.
Well, most of us use Texas Pepper Jelly on our steaks. One of us uses Craig’s BBQ Sauce, and my son – he who likes blood in his plate – likes his with Rib Candy.
As my daughter has said many times, why bother with steak sauce when you can have a Texas Pepper Jelly steak?
Your Super Bowl people will need a meal along with all those awesome snack foods you’re setting out. Pull some steaks out of the freezer, set out the Texas Pepper Jelly and whatever other Texas Pepper Jelly products you’ve got in the pantry or fridge, and give your family and friends an evening of food they’ll remember long after they’ve forgotten who won or lost a football game.
