Texas Pepper Jelly Blog

Texas Pepper Jelly Goes to College!

Craig Sharry | October 26, 2012

Sara Goodwin, of the Department of Germanic Studies at Indiana University, sent us this picture of her contribution to a pitch-in. “It was a huge hit,” she told us. “People were swarming all over it. There was nothing left to take home!”

Well, we’re not surprised. Our pepper jelly over cream cheese is one of our most popular, and simplest, recipies, and we haven’t run into anyone yet who DIDN’T love it!

Thank you, Sara, for sharing your picture and your pepper jelly experience with us.

Anybody else have a picture to share? We love seeing how you are using our products!

Category: Pinterest, Super Easy Party Recipes, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: customer picture, Germanic studies, Indiana University, Texas Pepper Jelly

Spicy Supreme Meatloaf of the Gods

Craig Sharry | October 15, 2012

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Meatloaf lovers, rejoice, for the weather is starting to chill and it’s fast becoming perfect meatloaf time!

Speaking of perfect meatloaf. . . Texas Pepper Jelly has it. Seriously. Our meat loaf will challenge you mom’s meatloaf and WIN.

Ingredients:

1 1/2 cups chopped onion
1 tablespoon garlic powder
3 large eggs
1/4 cup milk
1 teaspoon dijon mustard
1/4 cup Apple Habanero pepper jelly
1/4 cup finely chopped apple, or applesauce
1/4 cup diced green pepper
1 pound extra lean ground beef
1 pound sausage
1 1/2 cups bread crumbs or ground-up soda crackers
1/4 cup ketchup
1/4 cup Apple Habanero Rib Candy
1/4 cup brown sugar
dash salt
dash black pepper
dash marjoram
1 tablespoon cider vinegar

What to do:

Preheat your oven to 350.

In a large mixing bowl, mix together the eggs, milk, mustard, apples, green pepper, and pepper jelly. Add the salt, pepper, and marjoram. Blend thoroughly. Add the meats, bread crumbs, milk, and onions. Use your hands to mix it up well.

In a small bowl, stir together the ketchup, Rib Candy, sugar, and vinegar.

Transfer the meat mixture to a large loaf pan. Brush the meat, all over, with the Rib Candy/ketchup/sugar/vinegar mixture. Use about half the marinade mixture.

Bake for about 45 minutes. Remove from oven and brush with more glaze. Return to oven and bake another 15 minutes. Remove from oven and brush with remaining glaze. Return to oven for approximately 10 more minutes, or however long it takes for that final glaze to “set.”

Let the meat loaf settle before slicing.

It’s so good. I want some RIGHT NOW.

Category: Monday Munchies, Spicy main dishes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Company dinners, TPJ Recipes | Tags: better than your mom's meat loaf, chilly meatloaf weather, glazed meat loaf, meat loaf of the gods, perfect meat loaf, spicy meat loaf, Texas Pepper Jelly, Texas Rib Candy

Spicy Blueberry Medley Baked Oatmeal

Craig Sharry | September 30, 2012

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Breakfast will never be the same once your family has tasted Texas Pepper Jelly’s awesome Spicy Blueberry Medley Baked Oatmeal!

Ingredients:

1 cup oats (not quick oats!)
1/4 cup pecans or walnuts (optional)
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
pinch of salt – don’t leave it out!
1/4 cup maple syrup (sugar-free works fine, too)
1 cup milk (skim or regular)
1 large beaten egg
1 tablespoons butter, melted
1 teaspoon vanilla
1 cup Texas Pepper Jelly’s Berry Medley
1 cup blueberries (I use fresh, but frozen will be fine, too)

What to do:

1. Preheat your oven to 375.
2. Lightly spray a 2-quart baking dish with butter-flavored oil.
3. In a large bowl, mix the oats, half of the nuts, baking powder, cinnamon, and salt, and stir well.
3. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
4. Spread the Berry Medley over the bottom of the baking dish. On top of that, sprinkle half of the berries. Sprinkle the dry mixture over the fruit, and pour the liquid ingredients evenly over the oats.
5. Sprinkle the remaining nuts and berries over the top.
6. Bake at 375 for 35-40 minutes. Check with your finger to see if the oats have “set.” Let it cool for 15 minutes or so before serving; if you try to slice it while it’s still really hot, it will be too runny.

As is always the case with a Texas Pepper Jelly recipe, don’t count on any leftovers.

Are you following us on Pinterest yet?

Category: Pinterest, Spicy breakfasts, Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Pepper Jelly on Pinterest, Texas Tips, TPJ Recipes | Tags: Berry Medley, blueberries, follow us on pinterest, Spicy Blueberry Medley Baked Oatmeal, spicy breakfast, Texas Pepper Jelly, Texas Pepper Jelly on PInterest

Spicy Holiday Apple-Cranberry Sauce

Craig Sharry | September 24, 2012

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Autumn is officially here, and it’s time to start thinking about holiday recipes for all those company and family dinners we’ll be cooking soon.

Spicy Holiday Apple-Cranberry Sauce is a perfect accompaniment or side dish for a holiday dinner or for a leisurely family dinner. It’s easy to make, nutritious, and packs a little wallop that will make your guests or family beg for more!

Ingredients:

6 large Granny Smith apples, peeled and diced (don’t use sweet apples!)
1 package (12 oz) fresh cranberries (don’t use frozen)
1 lemon, seeded and sliced very thin
1/4 cup Pomegranate Cranberry Habanero Rib Candy
1/4 cup Apple Habanero Pepper Jelly
1 1/2 cup sugar
1/ cup water
1 cup sweetened dried cranberries (sometimes called “craisins.”)

What to do:

In a large saucepan, bring the apples, cranberries, lemon, sugar, water, and Rib Candy to a boil over low heat, stirring constantly.

Reduce heat and simmer for about 15 minutes. When the cranberries pop, remove from the heat and add the pepper jelly and craisins. Keep stirring; don’t let the mixture stick.

Cool and chill until ready to serve. This dish can be stored in the refrigerator for 2 weeks or more, and in the freezer for a year or more.

Don’t count on any leftovers.

This recipe contains several “strong” ingredients. You might want to make it several times, modifying amounts, etc, for “practice” before Thanksgiving. Some people don’t like the lemon in it, but my family loves it.

This recipe is awesome on ice cream. I might have experimented with cake, too. And maybe a bagel.

Oh my gosh, the bagels were outstanding with this stuff on them. . . .

Category: Monday Munchies, Spicy desserts, Spicy side dishes, Texas Cookin' Tips, Texas Holiday Recipes, Texas Rib Candy, Texas Tips, TPJ Recipes | Tags: craisins, Cranberries, Granny Smith apples, holiday recipes, holiday side dishes, lemon, Spicy holiday apple-cranberry sauce, Spicy side dishes, Texas Pepper Jelly, Texas Rib Candy

Zesty Texas-Style Crockpot Sloppy Joes

Craig Sharry | September 16, 2012

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Who doesn’t love sloppy joes? I tend to sing the Adam Sandler song about sloppy joes as I put this recipe together, but I’ve always been classy like that. This sloppy joe recipe will become your family’s favorite sloppy joe recipe after one meal – it happened that way at my house!

Ingredients:

1 pound ground beef, crumbled, cooked, and WELL DRAINED
1 teaspoon garlic powder
one large onion, finely chopped
one green bell pepper, finely chopped
1 raw carrot, finely chopped
1/4 cup Texas Pepper Jelly’s Candied Jalapenos, chopped fine
1 can black beans, drained and mashed
1/4 cup tomato paste
1/2 cup tomato sauce
1/2 cup ketchup
1 teaspoon red wine vinegar
dash cumin
dash black pepper
dash chili powder

What to do:

Put everything in your crockpot and stir well. Set dial to “low” and forget about it for 6 hours or so.

Set out the bun, chips, and tossed salad, and you’ve got a nutritious, delicious meal. All those vegetables in the mixture make these sloppy joes into a dinner, not merely a lunch. This isn’t junk food, parents – it’s GOOD for your kids!

Sometimes I use mashed refried beans instead of black beans; my kids like it that way, too, but they prefer the black beans.

I also break the crockpot rules and will occasionally remove the lid and give the mixture a stir. If it seems dry, add a little – VERY little – water.

Texas-style Zesty Sloppy Joes are a perfect football-fan food, too!

Category: crockpot meals, Monday Munchies, New Texas Pepper Jelly product, Slow cooker delights, slow-cooker meals, Spicy sandwiches, Superbowl Food, Texas Cookin' Tips, Texas Pepper Jelly, TPJ Recipes, Uncategorized | Tags: candied habaneros, crockpot food, delicious sloppy joes, football food, nutritious sloppy joes, sloppy joes, slow-cooker meals, Texas Pepper Jelly, Texas-style sloppy joes, zesty sloppy joes

Texas-Style Chicken Nuggets

Craig Sharry | September 11, 2012

One comment

Chicken nuggets are probably one of your children’s favorite foods, but our Texas-style Chicken Nuggets will be one of your entire family’s favorites!

Ingredients:

3/4 cup lemon juice (fresh, not that stuff that comes in the plastic lemon!)
1/3 cup water
1 1/2 tablespoon crushed dried rosemary
1 tablespoon garlic powder
2 teaspoons Texas Bird Bath
2 teaspoons Worcestershire sauce
4 boneless chicken breasts, cubed
2 clices toasted mixed grain bread
1/2 cup chopped almonds, toasted (optional) (but they’re really good)
3 egg whites, beaten

What to do:

In a medium bowl, combine the lemon juice, water, rosemary, garlic, Texas Bird Bath, and Worcestershire sauce. Add the chicken to this marinade, make sure each piece is covered, cover tightly, and chill in the refrigerator overnight.

Toast the bread, and grind it to coarse crumbs. Stir in the almonds.

Preheat your oven to 400 degrees.

Lift the chicken from the marinade, roll in the eggs whites, and then roll in the crumb mixture. Make sure the chicken is completely coated.

Place the chicken on a greased cookie sheet and bake for 10-12 minutes. Serve hot, although my kids love these nuggets cold, too.

Serve with various Texas Pepper Jellies for dipping.

If this is for a meal, this recipe serves 4. If you’re making this recipe as a snack, it will serve more.

Category: Spicy main dishes, Superbowl Food, Texas Bird Bath, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Appetizers, TPJ Recipes, TPJ Sauces and Salsas, Uncategorized, What's Cookin' Wednesday | Tags: children and chicken nuggets, children's favorites, easy appetizer, easy football food, easy suppers, Texas Bird Bath, Texas Pepper Jelly, Texas style chicken nuggets

Spicy Grilled Taters

Craig Sharry | September 7, 2012

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Oh my gosh, these grilled potato wedges are SO GOOD! They’re easy, too, especially if you’ve already fired up the grill for the meat.

Put a sheet of foil on part of your grill, as potatoes tend to fall through, and you won’t want to waste a single wedge.

Wash and slice (don’t peel!) several large potatoes of any kind – I’ve used red, white, and even blue potatoes, although the blue ones weren’t as popular with my kids. (It was a Fourth of July whimsy, but you never know until you try, right?)

Brush the potato wedges with various kinds of Texas Pepper Jelly and roast until tender. Times will vary, because grills vary, so turn the wedges a time or two and keep checking for tenderness.

Texas Pepper Jelly’s Spicy Grilled Taters are the perfect side dish for any cookout, whether you’re grilling chicken, ribs, steaks, or whatever!

Spicy Grilled Taters are also good when brushed with Rib Candy.

When we’re ready to eat, I put the bottles of pepper jelly and Rib Candy on the picnic table and everybody pours some in their plates to dip both the potatoes and the meat. I do not use salt when I cook, but with Texas Pepper Jelly products, we really don’t miss it.

My kids stir Rib Candy into sour cream for dipping purposes. It’s great!

Category: BBQ, Feast of Fridays, grilling, Spicy side dishes, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas | Tags: dipping, Feast of Fridays, grilled chicken, grilled meat, grilled potatoes, grilled ribs, grilled steak, grilling, pepper jelly, potatoes, Rib Candy, Rib Candy and sour cream dip, Spicy Grilled Taters, Texas Pepper Jelly

Wine-and-Habanero Pepper Jelly? Yes, Please.

Craig Sharry | September 5, 2012

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. . . but hurry, because these are limited-time products!

Texas Pepper Jelly has several new products, available for a VERY limited time only, that you simply MUST try!

Our newest products are Chardonnay Habanero, White Zinfandel Habanero, and
Cabernet Sauvignon Merlot Habanero. These three distinct full-bodied wines with three different flavors have been blended with just the right amount of Habanero peppers, and the result is fantastic.

These new Texas Pepper Jelly wine-and-habanero blends are excellent in almost any recipe. Spread some on toast in the morning. Use some as a dressing for your lunchtime salad. Make a fresh fruit salad for dinner dessert and offer your family or guests some wine and habanero pepper jelly to mix with it.

All of our flavors make wonderful gifts, but our newest line of wine and habanero pepper jellies is a wonderful, flavorful, CLASSY gift!

Why not order some Chardonnay Habanero, White Zinfandel Habanero or
Cabernet Sauvignon Merlot Habanero. Better still, why not order all three? Order a batch for yourself as well; it’ll be hard to give these away unless you’ve got some stashed for yourself!

This is a limited-time special product, so order fast.

Category: New Texas Pepper Jelly product, News Flash!, perfect gift, Texas Pepper Jelly | Tags: Cabernet Sauvignon Merlot Habanero, Chardonnay Habanero, full-bodied wine pepper jelly, new pepper jelly products, new products, pepper jelly, perfect gift, Texas Pepper Jelly, Texas Tips, What's Cookin' Wednesday, White Zinfandel Habanero, wine habanero pepper jelly, wine habanero products

Pineapple Sweet Fire Pickles: A Strom’s Best Friend!

Craig Sharry | August 31, 2012

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My husband’s favorite sandwich is a Strom, loaded with half a salad bar, plus tomato sauce. He used to like a local restaurant’s Strom best, but those days are over.

Now, he likes the Stroms I make for him at home. There are several reasons for this.

Firstly, I use fresh ingredients. The sausage, cheeses, vegetables, etc, are all market fresh.

Secondly, I use Texas Pepper Jelly’s Rib Candy instead of tomato or spaghetti sauce.

Now, a person can’t eat a Strom without bread-and-butter pickles, and my husband used to like the regular ones that he got at the restaurants.

He doesn’t like those much any more, because he’s used to eating Texas Pepper Jelly’s Pineapple Sweet Fire bread-and-butter pickles with his stroms. I know why, too.

Pineapple Sweet Fire Pickles are just simply the most delicious pickles any of us have ever experienced, and we’re BIG pickle-lovers here.

Try them yourself. Texas Pepper Jelly’s Pineapple Sweet Fire pickles are the most awesome bread-and-butter pickles you’ll ever experience. No exaggeration, either.

I eat them straight out of the jar, but my husband prefers them with a sandwich, and preferably the sandwich will be a Strom. Stroms are, technically, an Italian sandwich, but they’re still way better with Rib Candy and Pineapple Sweet Fire than the usual way.

Honest.

Category: New Texas Pepper Jelly product, Pineapple Sweet Fire, Spicy sandwiches, Superbowl Food, Texas Cookin' Tips, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes | Tags: bread and butter pickles, pickles, Pineapple Sweet Fire Pickles, sandwiches, stromboli sandwich, Texas Pepper Jelly, Texas Rib Candy, Texas Tips

Loco Cheese Biscuits

Craig Sharry | August 24, 2012

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Red Lobster has their famous Cheddar Bay Biscuits, and people love them. It’s no wonder, either, because they’re delicious! Texas Pepper Jelly has Loco Cheese Biscuits, and you’re going to love them even more! Our cheese biscuits have a “kick” to them that you’ll not find anywhere else.

This recipe has only a few ingredients, and uses Bisquick, which means it’s a shortcut. You can, of course, make your biscuits from scratch before adapting them with the Loco Cheese Dip, but when you can make them so easily, it’s not really worth the extra effort to make them in any other way!

Ingredients:

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup Loco Cheese Dip
1/4 cup melted butter
1/4 teaspoon garlic powder

What to do:

Mix the Bisquick, milk, and Loco Cheese Dip until soft dough forms. Beat vigorously for about a minute. Drop the dough by spoonfulls onto a buttered cookie sheet.

Bake at 350 for 8 to 10 minutes, or until golden brown. Mix the butter and garlic powder, and brush over the warm biscuits before removing them from the cookie sheet. Serve warm.

Category: Feast of Fridays, Loco Cheese Dip, New Texas Pepper Jelly product, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: baking mix, biscuits, Bisquick, Cheddar Bay Biscuits, easy appetizer, easy loco cheese dip recipes, Loco Cheese Biscuits, Loco Cheese Dip, Red Lobster, scratch biscuits, Texas Pepper Jelly, TPJ Recipes

« Older Entries Recent Entries »

Texas Pepper Jelly Goes to College!

Spicy Supreme Meatloaf of the Gods

Spicy Blueberry Medley Baked Oatmeal

Spicy Holiday Apple-Cranberry Sauce

Zesty Texas-Style Crockpot Sloppy Joes

Texas-Style Chicken Nuggets

Spicy Grilled Taters

Wine-and-Habanero Pepper Jelly? Yes, Please.

Pineapple Sweet Fire Pickles: A Strom’s Best Friend!

Loco Cheese Biscuits

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