Texas Pepper Jelly Blog

Craig’s BBQ Sauce: Crockpot Whole Chicken!

Craig Sharry | October 12, 2013

Craig’s BBQ Sauce, which is winning awards all over Texas, is quite possibly the best barbecue sauce out there. It’s perfect on chicken, pork, beef, lamb. . . any kind of meat, really. And you can use it on any cut of meat, as well – ribs, steaks, hamburgers, whole chickens. . . . Craig’s BBQ Sauce is perfection.

Be sure you put the bottle on the table so people can add more, too.

Oh, and don’t forget that Craig’s BBQ Sauce is awesome in your meatloaf! No more bland meatloaf with our barbecue sauce.

Now, before I go to bed tonight, I’m going to prepare tomorrow’s dinner. Read carefully – this is something you’ll want to do, too. It’s so incredibly easy, yet your family will think you worked really hard making it.

Ingredients:

1 small turkey or large chicken, cleaned out but whole
1 bottle of Craig’s BBQ Sauce
1 jar of Apple Habanero Rib Candy
2 Granny Smith (or other tart apples), peeled and sliced

What to do:

Stuff your whole chicken or whole small turkey with the sliced apples, and pour the entire jar of Rib Candy into the cavity on the apple slices.

Cram the bird into your crockpot; this is quite awkward and will make you feel something like a murderer disposing of a body, but just laugh and get that bird in the slow cooker!

Pour half of the barbecue sauce all over the outside. Sometimes I add a little chopped onion, but not always. Use onion if your family likes onion.

Put the lid on the crockpot, turn it to “low,” and go to bed. You’ll have wonderful dreams all night because the aroma will fill every room.

In the morning, check your bird for tenderness, and pour the rest of the barbecue sauce all over it. Replace the lid.

Fix the rest of your meal. About a half hour before dinnertime, remove the bird from the crockpot with tongs or two forks, and place it on a platter. Let it sit there for about 20 minutes, and then slice.

You won’t have to call anyone to the table; they’ll already be there, forks in hand. Put the meat on the table and step back quickly.

You’ll be asked to make this again. Soon.

P.S. Craig’s BBQ Sauce is on sale! Order two!

Remember, most Texas Pepper Jelly products are awesome whether you use them outdoors with your grill or indoors with your stove/oven/crockpot. Our products are just that versatile!

Best Muffins You’ll Ever Eat

Craig Sharry | October 4, 2013

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My family loves muffins. I bet yours does, too. I experiment with muffin recipes all the time, but this week, I’ve found a classic muffin recipe WINNER that I’ll be making a lot this winter. I mean, what’s better for a quick yet nutritious breakfast or a delicious snack than a couple of tasty muffins and a cup of tea or cocoa?

Here’s the recipe for the muffins my family calls “the best.” You know, as in, “Mom, can you make some of those muffins that were the best?” Sure I can, my children. And so can you.

Ingredients:

2 cups flour
1/4 cup sugar (I used Truvia)
2 tablespoons brown sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt (Don’t leave it out!)
1 cup milk
1 beaten egg
1/4 cup Apple Cinnamon Rib Candy, no peppers
1/3 cup vegetable oil (Do not substitute butter or margarine!)
2 mashed bananas
1/2 cup peeled, finely diced apple
1/2 cup chopped pecans or walnuts

What to do:

Preheat your oven to 400 degrees, and grease your muffin pans. You’ll need at least three.

In a large bowl, mix all of the ingredients. Your batter will be very lumpy, but be sure you’ve whisked all the sugar lumps away.

Fill each muffin cup half full.

Place pans in oven and set your timer for 12 minutes. When the timer goes off, check for doneness; if done, remove from oven. If still a little sticky, let the muffins bake for another 3 minutes.

Remove from oven. Step back. Your family will not be interested in giving them time to cool; they will start removing the muffins and eating them NOW. My husband spreads butter on them, but the kids like them plain.

“You always say we like plain muffins, Mom,” my daughter said. “These muffins are full of bananas and apples and cinnamon and nuts. They are NOT plain!”

Can’t argue with that.

Category: Texas Rib Candy, TPJ Recipes | Tags: apple cinnamon rib candy, apples, awesome muffins, bananas, best breakfast, best muffins, best muffins in the world, cinnamon, muffins, no peppers, pecans, Texas muffins, Texas Pepper Jelly, walnuts

Apple Habanero Pie. Eat Up.

Craig Sharry | September 24, 2013

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I don’t have a picture yet of the apple pie that’s in my oven as I type, but I will add it to this post when I take it out of the oven. I did take a picture of the pie BEFORE I put it in the oven – wanna see it? Seriously? Okay.

Look closely and you’ll see the letters “TA” on the pie. That’s so people will know ’tis apple. I read a novel years ago about a cook who always labeled her pies thusly, and I loved her method. I’ve labeled every pie I’ve ever made.

My family laughs when I make peach pie, but who wouldn’t laugh at a pie with “TP” on it?

This particular apple pie is special, not just because it’s in the oven at 1:00 a.m. It’s special because I added 1/2 cup of Apple Habanero Rib Candy to the regular apple pie recipe.

That’s one of the cool things about Texas Pepper Jelly products – not only are they absolutely delicious when used in usual ways; they’re absolutely delicious when you use them in unusual ways.

And, you can add Texas Pepper Jelly products to almost any kind of recipe to “spice it up” a notch.

UPDATE: Here’s the pie, all ready to set on the table for dessert and. . . . well, it seems that my husband couldn’t wait for dessert. Oh, well, you can at least see that there WAS a baked pie in my house.

Here’s how I made the pie that’s making my house smell so good at this hour of the morning:

Ingredients:

Double crust pie crust
8 Granny Smith apples, peeled and sliced thin
1/2 cup sugar (I used Truvia this time, just to see how it would turn out.)
1 heaping tablespoon cinnamon
1 tablespoon flour
1/2 cup Apple Habanero Rib Candy
Four pats of butter

What to do:

Spread one of the pie crusts into a medium-sized pie pan
Fill the pan with the sliced apples
Pour the Rib Candy over the slices.
Sprinkle the sugar, then the cinnamon, over the slices.
Sprinkle the flour over the sugar and cinnamon.
Place the butter pats evenly over the slices.
Do not stir! Leave everything in layers.

Cover with the other pie crust, and crimp the edges. You’ll need to cut vents into the pie crust’s surface, so use your imagination and be creative. r

Bake at 450 degrees for 25 minutes. Turn the temperature down to 350, and let the pie bake for another 25 minutes or until the crust is nicely browned and the apples are done.

Let it cool for as long as your family can keep their hands off it, and serve with ice cream, or whipped cream, or cheese, or plain. Eating pie is an individual thing, and no two people do it the same way. Nor should they. 🙂

Category: Spicy desserts, Texas Cookin' Tips, Texas Rib Candy, TPJ Recipes, Uncategorized | Tags: Apple Habanero Pie, cinnamon, dessert, Eat up, family, spicy apple pie, sugar, Texas Pepper Jelly, Texas Rib Candy, Truvia

Craig’s BBQ Sauce Presents: Meatballs at Midnight

Craig Sharry | September 15, 2013

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I’m having a midnight snack, and you’ll be jealous when you get the details.

Texas Pepper Jelly’s newest product, Craig’s BBQ Sauce, is flying off the shelves so fast, it’s hard to keep up! I’m not surprised, though; this is the best barbecue sauce I’ve ever tasted in my life – no comparison. Nothing else comes close to touching the deliciousness of Craig’s BBQ Sauce.

I made cocktail meatballs tonight and got a little carried away – on purpose, specifically so I’d have myself a little midnight snack. Check out those meatballs! Of course, any and every meatball dish is made or broken by the sauce, and this sauce rocked the kitchen. It’s easy to make, too.

You can use homemade or frozen meatballs; it’s the sauce that people will be licking off their thumbs. I mean, we wouldn’t want to WASTE any of it.

Ingredients:

1 bag of frozen meatballs (make your own if you want – with my crew, I need around a hundred meatballs or they’ll be a riot)
1 bottle of Craig’s BBQ Sauce And hey, it’s on SALE right now!
1 two-ounce jar of Pineapple Habanero pepper jelly
1 teaspoon cinnamon powder
1 tablespoon clove powder
1 teaspoon nutmet
1 tablespoon allspice
1/4 cup finely diced onion
1/4 cup finely shredded pineapple

What to do:

Spread the meatballs in a baking pan or casserole dish – something with sides

In a mixing bowl, mix together all the other ingredients – you’ll probably need to use a whisk. Pour the mixture over the meatballs.

Bake at 350 degrees for about a half hour. Your whole house will smell wonderful.

WONDERFUL.

Make enough so you’ll have a midnight snack. All those spices will give you fantastic dreams.

Oh, and don’t add any salt. You won’t need it – with nutmeg, cinnamon, allspice, and cloves? Are you kidding? Why add salt? Salt isn’t even a food, and all those spices are. Real food.

Enjoy. And now, if you’ll excuse me, I have some awesome meatballs to dig into, made with ~~awesomesauce~~ Craig’s BBQ Sauce. Which is the same thing as awesomesauce, really it is.
P.S. You can make this in your crockpot if you’d rather.

Category: Craig Sharry, Craig's BBQ Sauce, Spicy condiments, Spicy main dishes, Super Easy Party Recipes, Texas Pepper Jelly, TPJ Recipes | Tags: allspice, awesomesauce, barbecue sauce, cinnamon, cloves, cocktail meatballs, Craig's BBQ Sauce, leftover meatballs, meatballs at midnight, midnight snack, no salt, nutmeg, Pineapple Habanero Pepper Jelly, real food, spices, Texas Pepper Jelly

Texas Pepper Jelly Presents: Craig’s BBQ Sauce!

Craig Sharry | September 8, 2013

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It’s here! Finally! Texas Pepper Jelly presents Craig’s BBQ Sauce!

As if this wasn’t enough awesome news for one post, this new product is ON SALE!

Click here and you can buy Craig’s BBQ Sauce for only $4.97 for an 18oz bottle!

Craig’s BBQ Sauce is great for anything you’d put BBQ sauce on – ribs, chicken, steaks – it’s great for dipping, too! And it makes the best meatballs you’ll ever eat in your life.

Hurry and order your bottle of Texas Pepper Jelly’s Craig’s BBQ Sauce. Do it NOW. You honestly don’t want to wait another second, to get your taste buds wrapped around this barbecue sauce. Seriously.

Category: Craig Sharry, New Texas Pepper Jelly product | Tags: barbecue sauce, Craig's BBQ Sauce, new product, Texas Pepper Jelly, Texas Pepper Jelly BBQ Sauce

It’s Time To Start Fixing FOOTBALL FOOD!

Craig Sharry | August 31, 2013

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Whether you’re tailgating or watching from the sofa, football season means awesome food!

This recipe for Loaded Texas Meatballs will become a favorite with your family and anyone lucky enough to ~~eat~~ watch the game with you.

Ingredients:

For the meatballs:

1 pound ground beef
1/4 pound ground sausage
2 eggs
1/4 cup flour
1/2 teaspoon salt (don’t leave it out!)
1/4 teaspoon black pepper
1/2 cup finely shredded sharp cheddar cheese
1 teaspoon ground cumin
1 teaspoon garlic powder
3 teaspoon Texas Bird Bath

For the topping:

1/4 cup Bird Bath
14 cup shredded cheddar cheese
16 pickled jalapeno slices
1 tbs sour cream

What to do:

In a large bowl, combine all of the meatball ingredients and mix thorough. Form into 16-20 meatballs. Put the meatballs on a cookie sheet with low sides, and bake for 15 minutes at 400 degrees. Remove from oven and drain thoroughly.

Once drained and cool enough, arrange the meatballs on an ovenproof serving dish. Top each meatball with a teaspoon of Bird Bath and a teaspoon of shredded cheese. Place under the broiler until the cheese is melted – about a minute. Remove from the oven and top each meatball with a dab of sour cream and a slice of pickled jalapeno.

Any Texas Pepper Jelly product will work with this recipe, so if you’d like to try any of our Rib Candy flavors or pepper jellies, give it a go! We’ve made these meatballs in many different ways and they’ve all been delicious!

I always double or triple this recipe when we’re having people over, though. The meatballs are big, but most people want a lot of them.

Stick a toothpick into each meatball and serve!

Happy Football Season!

Category: Uncategorized | Tags: awesome football food, couch athletes, couch football, football food, football season, meatballs, spicy meatballs, tailgate food, Texas loaded meatballs

Slow Cooker Pineapple Pork with Texas Pizzaz!

Craig Sharry | August 23, 2013

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The details of what’s inside my crockpot this very minute – two hours before dinnertime – might not be graphic, but I don’t want to remove the lid at this point. I use my slow cooker all the time during these hot summer days; it’s practical, easy, and produces some of the best food EVER.

What you’re sort of seeing, under that steamy lid, is sliced pork tenderloin, pineapple slivers, Texas Pepper Jelly’s Pineapple Habanero Pepper Jelly, and some bottled barbecue sauce.

My husband is napping in the other room, but already the aroma has woken him up three times since he’s been home from work, and he’s called out, “Is it ready to eat yet?”

It will be, in two more hours. I’m not sure I can wait that long, either.

Psssst. . . . rumor has it that big boss Craig Sharry is working on his own homemade barbecue sauce THAT WE CAN BUY! My family has volunteered to be taste testers. I’ll keep your posted. Craig is a champion, you know. His products are the BEST.

Ahem. Back to my crockpot.

Ingredients:

Pork tenderloin, sliced into “coins”
1 can of pineapple – chunks or crushed (I use crushed; my family loves pineapple “slivers”)
1 2oz jar of Pineapple Habanero Pepper Jelly
2 cups barbecue sauce – your choice

What to do:

Cover the bottom of the crockpot with pineapple and BBQ sauce. Place the pork “coins” evenly. Cover with remaining BBQ sauce and pepper jelly.

Cover crockpot, set on low, and cook 8-10 hours. The pork will be so tender, you’ll have to scoop it out of the slow cooker with a big spoon.

Serve. We’re having Hoosier green beans, corn on the cob, scored baked potatoes, and hot rolls. And cherry pie. (I always add a 2-oz jar of Cherry Jalapeno pepper jelly to my cherry pies. Once you taste it, you will, too.)

You’re welcome.

Category: BBQ, Craig Sharry, crockpot meals, Slow cooker delights, slow-cooker meals, Spicy main dishes, Texas Pepper Jelly | Tags: bbq sauce, Craig Sharry, crockpot pineapple pork, easy summer meals, Pineapple Habanero Pepper Jelly, pineapple pork tenderloin, recipes for hot summer days, slow cooker pork tenderloin, slow-cooker meals

Crockpot Cashew Chicken – Texas Style!

Craig Sharry | August 18, 2013

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In the midst of summer’s hottest weather, your crockpot is your best friend! Your slow cooker can produce delicious, awesome meals without competing with your air conditioner or turning your kitchen into a sauna.

Texas Pepper Jelly’s fabulous Crockpot Cashew Chicken turns your favorite item from the Chinese restaurant’s menu into a simple, nutritious meal you can serve straight from your crockpot!

Ingredients:

2 chicken breasts, cubed
1 1/2 cup broccoli, bite-size
1 cup sliced carrots
1 tablespoon olive oil (DO NOT use vegetable or canola oil – must be olive oil)
1/2 cup soy sauce
4 tablespoons Black Cherry and Grape Habanero Rib Candy
4 tablespoons Pineapple Habanero pepper jelly
1/2 cup shredded pineapple
1/2 cup halved red or green seedless grapes
1 1/2 tablespoon garlic powder
1 tablespoon ginger
1/4 teaspoon pepper
1/2 cup chicken broth
1/2 cup cashews

What to do:

In a large crockpot, layer everything except the cashews and chicken broth.

Pour the chicken broth over the layers.

Add water to completely cover the contents.

Cook on low for 8 hours. Add cashews just before serving. (Mix well.)

Serve with rice – whatever kind of rice your family prefers. I fix both white and brown rice, as my kids and my husband have very different opinions about rice.

This recipe is even better the next day! You’ll probably have to hide the leftovers, however, if you want them to still be there for your lunch the next day.

Category: crockpot meals, Slow cooker delights, slow-cooker meals, Spicy main dishes, Texas Pepper Jelly, Texas Rib Candy | Tags: Chinese food, Crockpot Cashew Chicken, crockpot meals, Easy crockpot meals, Texas Pepper Jelly, Texas Rib Candy, Texas-style meals

Texas Pepper Jelly’s Newest Product: Black Cherry & Grape Habanero Rib Candy

Craig Sharry | August 10, 2013

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Quick reminder: We want EVERYONE to sign up for the Texas Pepper Jelly newsletter, but you can’t sign up by just leaving a comment here. Please go to the sign-up page and give us your information there.

NOT HERE on the blog, or in the comments.

Here.

Our newest Rib Candy is Black Cherry and Grape Habanero, and it is DELICIOUS. Like all our Rib Candy products, our newest is versatile: used it as a marinade, an ingredient in a mixed sauce. It’s a dip. It’s a glaze. However you choose to use it, it’s a winner!

Black Cherry and Grape Habanero Rib Candy comes with or without the “heat,” too. At Texas Pepper Jelly, YOU make the decisions. We’ll make and pack up your order to your specifications, not to any preprinted directions we “always follow,” as other companies usually do. Our customers are in charge in the Texas Pepper Jelly kitchen!

Example: Are you interested in ordering a multi-package of several different flavors? Don’t worry about searching and finding the combination/selection closest to what you really wanted. Just tell us what flavors you want and that’s what you’ll get. Order a gift pack of all the same flavor. Order a pack of all different flavors (still your choice!) Order any combination of flavors you want. Key words here: The flavors YOU WANT. You tell us what you want and that’s what we’ll cook up for you.

As with all our flavors of pepper jelly or Rib Candy, our products are good with pork, beef, chicken. . . even vegetables! Anything you can throw on your grill or toss into your crockpot or oven, Texas Pepper Jelly products can make even better!

Better than Grandma makes? Well, actually, unless Grandma is already using Texas Pepper Jelly products, then, um. . . . yes. Better than Grandma makes.

A gift package of Texas Pepper Jelly products would be a good gift for Grandma, in fact.

So that’s today’s advice: Sign up for the newsletter on the proper page, not here on the blog. NOT HERE ON THE BLOG. Try our newest Rib Candy – Black Cherry and Grape Habanero (or no habanero). And send some of our products to Grandma.

Category: New Texas Pepper Jelly product, perfect gift, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Pepper Jelly grilling glazes, Texas Rib Candy, TPJ Sampler Tins | Tags: black cherry and grape habanero rib candy, cookout, glaze, Grandma, grilling, marinade, new product, Texas Pepper Jelly, with or without the heat, with or without the peppers

Sign Up For Texas Pepper Jelly’s Free Newsletter!

Craig Sharry | August 3, 2013

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Texas Pepper Jelly wants to remind you, our faithful readers, that our newsletter is full of recipes, information, coupons, and lots of other useful and interesting things.

We also want to remind you that Texas Pepper Jelly’s newsletter is absolutely FREE! No pressure, no obligation, no sign-up hoops to jump through, just, well, FREE.

Don’t just comment that you’d like to sign up for our newsletter, though – please fill out the little form so we can add you to the mailing list and start your newsletter your direction right away, with no delay.

Oh, and welcome to our world! Texas Pepper Jelly products are delicious, nutritious, handy, and just generally perfect in every way. The newsletter will help you “keep up ” on the business, our products, yummy recipes, and general information about our pepper jellies, rib candies, BBQ injections, razor-sharp cutlery, our awesome recipes, and just generally pretty much anything and everything you need and want to know about Texas Pepper Jelly.

Sometimes, there are discounts that only our newsletter readers will get.

(Depending on your browser, you might have to scroll down just a tiny little bit to find the sign-up form; it’s on the right-hand side of your screen!)

Category: TPJ Newsletter | Tags: absolutely free newsletter, coupons, free newsletter, information, informational newsletter, recipes, sign up for our newsletter, TPJ Newsletter

« Older Entries Recent Entries »

Craig’s BBQ Sauce: Crockpot Whole Chicken!

Best Muffins You’ll Ever Eat

Apple Habanero Pie. Eat Up.

Craig’s BBQ Sauce Presents: Meatballs at Midnight

Texas Pepper Jelly Presents: Craig’s BBQ Sauce!

It’s Time To Start Fixing FOOTBALL FOOD!

Slow Cooker Pineapple Pork with Texas Pizzaz!

Crockpot Cashew Chicken – Texas Style!

Texas Pepper Jelly’s Newest Product: Black Cherry & Grape Habanero Rib Candy

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