Texas Pepper Jelly Blog

A Feast of Fridays: Spicy Slushies

Craig Sharry | June 4, 2010

feastoffridays Hey, you know that post on Wednesday here? The one about spicy ice cubes?

You’ll need those spicy ice cubes for today’s Texas Tip, too.

Two summers ago, I bought an ice shaver. There’s nothing like shaved ice, with some flavoring, to quench a thirst. I bought this one; it was economical, and it’s on its third summer so it’s sturdy. And when I say sturdy, that’s exactly what I mean, because this family has really given it some hard use.

The post about pepper jelly ice cubes gave me an idea. I bet you can guess what it was already. 🙂

I took some of the pepper jelly ice cubes and put them into the ice shaver and closed the lid.

In less than two minutes, I had a large glass full of spicy shaved ice. I ate some of it with a spoon and used a straw to get the rest. It was so good, so refreshing, so superior to anything flavored with grape or cherry, etc. It wasn’t like a popsicle; it was like nothing I’d ever tasted before. Icy cold shaved ice flavored with Pineapple Habanero pepper jelly.

Nothing in my life has ever quenched a hot summer’s thirst so quickly and so well. That ice shaver will be put to even harder use this summer. This summer will make all those other summers look like sissy summers.

Spicy slushies. That’s what my kids call them. I recommend them to your attention. Highly.

Category: Feast of Fridays, Spicy desserts, Spicy drinks, Texas Pepper Jelly, TPJ Recipes, TPJ Snacks |

Texas Tips: Spicy. . . . Ice Cubes?

Craig Sharry | June 1, 2010

One comment

texaspepperjellytips You’ll think this Texas Tip is odd, until you try it.

After you try it, you’ll be hooked, too.

Spoon some Texas Pepper Jelly into an ice cube tray. Put the tray in the freezer.

The next day, when the pepper jelly is frozen solid, twist the pepper jelly cubes out of the tray and into a pitcher or punchbowl.

So far, my family has used pepper jelly ice cubes with: hot tea, iced tea, various punches, Sprite, Coke, Diet Pepsi, Mountain Dew, and coffee.

My favorite so far is pepper jelly ice cubes and Sprite. My husband likes them floating in his punch. My daughter can’t decide if she likes hot or iced tea and pepper jelly ice cubes best.

My son, however, put his in a glass of white wine and proclaimed himself the winner.

(We’re going to make some spicy pepper jelly margaritas later. )

Category: Drink up!, Spicy drinks, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, What's Cookin' Wednesday |

Monday Munchies: No-Cook Pineapple Habanero Ice Cream

Craig Sharry | May 31, 2010

No comments

mondaymunchies Oh, ice cream is so much fun to make, no matter what kind you’ve chosen! Ever since my family discovered Texas Pepper Jelly, however, they always ask for Pineapple Habanero Ice Cream.

If you play Cafe World, on Facebook, you’ve already noticed that Habanero Ice Cream is a hot commodity on there.

You can use this recipe in a conventional hand-cranked or electric ice cream maker, but we like to use our Play and Freeze Ice Cream Maker. You can also use this recipe for Zip Lock Ice Cream. Here’s the super-easy recipe:

Ingredients:

1/2 gallon milk (you can even use skim!)

2 cans sweetened condensed milk (like Eagle Brand)

2 tablespoons vanilla

2/3 cup Texas Pineapple Habanero Pepper Jelly

What to do:

Mix all of the above ingredients together.

If you’re going to use a regular hand-crank or electric ice cream maker, pour the mixture into the center container, cover well, pour crushed ice and salt into the bucket and proceed as per directions.

If you’re going to use the Play and Freeze Ice Cream Maker, the directions can be found on Steve Spangler’s site, along with a really interesting and handy video, explaining the process and showing how much fun it is. And believe me, it’s really fun to do pretty much anything Steve Spangler’s way.

If you’re going to let the children make their own ice cream in baggies, put some crushed ice and salt in a gallon bag. Then put about a cup of the ice cream mixture in a pint bag, seal it well, and put it inside the gallon bag. Be sure the gallon bag is sealed well!!!! Let the kids toss and squeeze the bags until their ice cream is ready to eat. (This idea came from the fantastic Anne Coleman, Disney Mom and author of the wonderful Cooking with Anne blog.)

Whichever way you choose to turn this recipe into a hot summer’s cold treat, the end result is the same: yummy cool goodness that’s good for you!

And since this recipe doesn’t involve any cooking, you won’t be making your stove face off with your air conditioner!

Category: Monday Munchies, Spicy desserts, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, TPJ Recipes, TPJ Snacks |

It’s Texas Pepper Jelly Grilling Time At Last!

Craig Sharry | May 27, 2010

No comments

feastoffridays It’s grilling time at last!

And if you want to give your family and guests a real treat, do some grilling with Texas Pepper Jelly’s absolutely awesome grilling and finishing sauces.

You’ll never be satisfied with store-bought sauces again. I’m not exaggerating.

Texas Pepper Jelly’s fantastic Apple Cherry Habanero Grilling and Finishing Sauce,
Mango Habanero Finishing Sauce, and Spicy Peach Grilling Sauce, will turn your outdoor grilling supper into a party, every time.

My family especially loves shish kabobs with these sauces, using apples, cherries, peaches, mangoes, etc, along with the vegetables and meats. Mmmm, awesomeness on a stick.

Category: Feast of Fridays, Spicy main dishes, Super Easy Party Recipes, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas |

What’s Cookin’ Wednesday: Tangy Pineapple Loaf Cake

Craig Sharry | May 26, 2010

No comments

whatscookinwednesday Tim has to bring a dessert to school on Thursday, so I made this one. The departmental theme for this pitch-in is Mexican Food, but this should be spicy enough to fit it. It’s really a Texas cake, but nobody there need know that. 🙂

This loaf cake is best made a day or two ahead of time. It’s one of those cakes that needs to “settle” for a while to be at its best when it’s sliced.

Cake Ingredients:

2 cups sugar (don’t use Splenda)

2 cups flour

2 eggs

1/4 cup oil

1 1/2 teaspoon soda

1/2 teaspoon salt

1 #2 can crushed pineapple (do not drain!)

1 2-ounce jar Texas Pineapple Habanero pepper jelly, minus one tablespoon

What to do:

Mix it all together, thoroughly. Pour into a well-buttered large loaf pan. Bake at 350 for about 40 minutes. As soon as you remove the cake from the oven, prepare the icing. Don’t let the cake cool first!!!!

Icing Ingredients:

1 stick butter

1 cup sugar (again, don’t substitute Splenda)

1 small can evaporated milk (not the sweetened kind)

1 cup chopped nuts

1 cup coconut

1 tablespoon Texas Pineapple Habanero pepper jelly (You’ve got it left from the cake ingredients, remember?)

What to do:

Put the butter, sugar, and canned milk in a medium saucepan and boil for EXACTLY six minutes. Add the nuts, pepper jelly, and coconut and pour over the hot baked cake.

While it’s still hot, wrap the pan in foil, tightly. Put it in the refrigerator.

In the morning, remove from fridge. Remove cake from loaf pan, and set it on a plate. Cover with foil or Saran wrap. Take to pitch-in. Tell everybody it’s Mexican cake, not Texas cake.

Stand back.

There won’t be any scraps brought home.

Remember, this cake needs to “settle” before you try to slice it. Overnight in the refrigerator is the best way. Stick it in there while it’s still hot.

Category: Spicy desserts, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, What's Cookin' Wednesday |

Monday Munchies: Texas Calico Salad

Craig Sharry | May 24, 2010

No comments

mondaymunchies I’m picking my daughter up at the airport tonight, and fortunately she e-mailed the times and directions to me earlier today.

She ended her e-mail with a dinner request: she doesn’t want to be taken out to eat in a restaurant; she comes to come home and chow down on Texas Calico Salad.

Her wish is my command. Here’s how to make it:

Ingredients:

1 can French cut green beans

1 can shoepeg corn

1 bag frozen peas

1 can red pimento strips

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup shredded pineapple

1 small flat jar of water chestnuts

1/4 cup of pecan pieces (optional) (but we like them in there) (Your call)

1 5-ounce jar of Texas Pineapple Habanero pepper jelly

What to do:

This is the hard part: Mix all the vegetables and fruit together in a large bowl. Pour the Pineapple Habanero pepper jelly in the bowl and mix thoroughly.

Heh. That’s not really very hard, is it. Gotcha.

Eat up.

Your kids will be requesting this awesome summerish salad, too.

(It’s best made right before it’s served. It’s still awesome next day, but the consistency is a little different after a night in the refrigerator.)

Note: Calico is an inexpensive fabric often used by pioneers back in the day. It was usually multicolored. This salad is inexpensive and multicolored, hence the name.

In case you wondered.

Category: Monday Munchies, Spicy main dishes, Spicy salads, Super Easy Party Recipes, Ten Minute Meals, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Company dinners, TPJ Recipes |

A Feast of Fridays: Spicy Glazed Oatmeal Raisin Cookies

Craig Sharry | May 20, 2010

No comments

feastoffridays I experimented with oatmeal cookies this afternoon. The first batch didn’t turn out all that well, although my son did eat them. But the second batch? Mmm, awesome.

The first experiment was using Texas Pineapple Habanero pepper jelly as one of the ingredients. As I said, nobody but Andy wanted a second cookie. But then, I tried using the pepper jelly as a sort of glaze, or icing, and that experiment turned out GREAT!

Here’s what I did.

Ingredients:

3/4 cup margarine (that’s a stick and a half)

1 cup brown sugar

1/2 cup white sugar (I used Splenda)

1 egg

1/4 cup water

1 teaspoon vanilla

3 cups uncooked oats

1 cup flour

1 teaspoon salt (don’t leave it out)

1/2 teaspoon baking soda

1 cup raisins

1 5oz jar Pineapple Habanero pepper jelly

What to do:

Preheat the oven to 350.

Cream together the margarine, sugars, egg, water, and vanilla until creamy. Add all the dry ingredients and blend well. Add the raisins.

Drop by teaspoonfuls onto a buttered cookie sheet. Bake for fifteen minutes.

Remove from oven. While cookies are still hot, brush each one with the Pineapple Habanero pepper jelly. Let the cookies cool.

Devour.

These are awesome.

Category: Feast of Fridays, Spicy desserts, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes |

Texas Cookin’ Tips: Spicy Banana Pops

Craig Sharry | May 19, 2010

No comments

texaspepperjellytips Summer is almost here, and on those hot days it’s always nice to have a delicious cold snack available.

Spicy Banana Pops are economical, tasty, and easy to make. They’re good for you, too. Bananas are an excellent source of potassium, you know.

Ingredients:

Bananas

Texas Pepper Jelly of your choice

Chopped nuts

What to do:

This is sooooooo easy. Peel the bananas, but not ALL the way to the bottom. Spread pepper jelly all over the banana, and roll it in the chopped nuts.

Pull up the peelings. Place the bananas in a freezer bag and put them in the freezer.

To eat, just pull off the peelings and chow down.

The icy cold bananas, the spicy pepper jelly, and the crunchy nuts all combine to give you a fantastic summer snack.

You’ll be buying a lot of bananas this summer.

On Friday, expect an awesome oatmeal cookie recipe!

Category: Spicy desserts, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Snacks |

Texas Cookin’ Tips: Pepper Jelly Oatmeal

Craig Sharry | May 17, 2010

No comments

texaspepperjellytips I’m going to say this again: sometimes the simplest little things are the best.

A bowl of oatmeal is a perfect thing to “experiment” with! We add raisins or brown sugar or cream or dates or pecans or berries. . . . all that, and a bit ETC, because oatmeal goes so well with so many other yummy things.

My son has started stirring various Texas Pepper Jellies into his hot oatmeal in the mornings.

He hasn’t decided which flavor is his breakfast favorite yet, but he said yesterday that he was leaning toward the Texas Peach Habanero. With a sliced peach. And some brown sugar.

I’m wondering what the difference is, these days, between my son’s bowl of oatmeal and a big cookie that he eats with a spoon.

This gives me an idea. I wonder what a little pepper jelly would do in an oatmeal cookie recipe. . . .

Stay tuned.

Category: Spicy breakfasts, Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes |

A Feast of Fridays: Texas Partytime Beans

Craig Sharry | May 14, 2010

One comment

feastoffridays Life is so much easier when you have a crockpot!

Texas Partytime Beans is an easy recipe to make. Beans are inexpensive and nutritious, and with a slab of cornbread and a nice tossed salad, you’ve got a meal fit for a king. Or for your family. Or for your guests.

Get out that slow cookier.

Ingredients:

1-1/2 cups Texas Habanero Salsa

1 large onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water

1/2 cup packed brown sugar

2 bay leaves

2 teaspoons cider vinegar

1 teaspoon ground mustard

1/8 teaspoon pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15 ounces) lima beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained.

What to do:

Throw everything into your crockpot and mix well. Cover and cook on low for about 8 hours or until crockpotpepperjelly onion and peppers are tender. Remove the bay leaves.

Serve with cornbread and salad. Put some crackers on the table for those who like crackers.

Step back so you won’t get trampled as people rush for your food. Enjoy.

Don’t count on any leftovers. If I were you, I’d put some Partytime Beans in a sealed container and hide it in the refrigerator so you can bring it to work for your lunch the next day. Label the container “chicken fat” so your kids won’t steal it.

Category: crockpot meals, Feast of Fridays, Slow cooker delights, slow-cooker meals, Spicy main dishes, Spicy soups, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Company dinners, TPJ Recipes, TPJ Sauces and Salsas |

« Older Entries Recent Entries »

A Feast of Fridays: Spicy Slushies

Texas Tips: Spicy. . . . Ice Cubes?

Monday Munchies: No-Cook Pineapple Habanero Ice Cream

It’s Texas Pepper Jelly Grilling Time At Last!

What’s Cookin’ Wednesday: Tangy Pineapple Loaf Cake

Monday Munchies: Texas Calico Salad

A Feast of Fridays: Spicy Glazed Oatmeal Raisin Cookies

Texas Cookin’ Tips: Spicy Banana Pops

Texas Cookin’ Tips: Pepper Jelly Oatmeal

A Feast of Fridays: Texas Partytime Beans

Join Us on Facebook

Categories

Archives