Texas Pepper Jelly Blog

A Feast of Fridays: Texas Slaw

Craig Sharry | March 26, 2010

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feastoffridays Texas slaw is unlike any slaw you’ve ever had.

It’s so good, your family will ask for it daily. Mine does.

It’s also inexpensive to make and very nutritious.

It goes well with almost any kind of supper, and is practically a meal in and of itself!

Ingredients:

1 head cabbage

1 large onion

1 red pepper

1 green pepper

2 large carrots

1/2 cup vinegar

1 stalk celery

1 tsp. salt

1/2 cup sugar (I use Splenda)

2/3 cup Texas Pineapple Habanero Pepper Jelly

What to do:

Shred the vegetables (It’s easier if they’re cold. NOT frozen, just cold.)

In a large bowl, mix the shredded veggies with everything else. Toss lightly but thoroughly.

Refrigerate for about two hours before serving.

Don’t plan on any leftovers.

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

What’s Cookin’ Wednesday: Peppy Pineapple Muffins

Craig Sharry | March 24, 2010

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whatscookinwednesday Mmmmm, muffins! Hot, fragrant muffins on a lovely spring morning!

Texas Pepper Jelly’s Peppy Pineapple Muffins will be a bit of a surprise; in fact, they’ll be a BIG surprise, and it’s a tasty, wonderful surprise.

We’re having some in the morning.

Ingredients:

1/2 cup butter

1 1/2 cups sugar (I use Splenda)

2 beaten eggs

1 tsp. vanilla

1 large can crushed pineapple, drained

1/2 cup Texas Pineapple Habanero Pepper Jelly

2 1/2 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

What to do:

Preheat oven to 350.

Cream the butter and sugar together, and add eggs, vanilla, pineapple, and pepper jelly. Blend well.

Add the dry ingredients and mix thoroughly. Bake in greased muffin pan or in cupcake papers for about 18 minutes.

Serve immediately. Set out some Texas Pepper Jelly to spread on the muffins, although they’re delish with butter, too. Honey is also great with these muffins. Softened cream cheese, however, is what my husband likes best of all on them.

If there are any left over, I put them in a freezer bag and leave them on the counter for my son. If there are still a couple left at the end of the day, I put the freezer bag in the freezer. They “keep” really well for a month or so, and a quick microwave will put a fresh-tasting muffin on your plate even after the original feast is over.

Category: Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Snacks, What's Cookin' Wednesday |

Texas Pepper Jelly’s Craig Sharry is International Barbecue Cooker’s Association GRAND CHAMPION!!!

Craig Sharry | March 22, 2010

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The results are up at the International Barbecue Cookers Association, and our very own Texas Pepper Jelly CEO Craig Sharry is # 1 in both Pork Spare Ribs and Overall Standing!

He also placed high in both Brisket and Chicken, making him the official International Barbecue Cooker’s Association ibcalogo1 GRAND CHAMPION !!!!!

International Barbeque Cookers Association’s purpose is to develop and bolster equitable competitive Barbeque cooking internationally.

We give competitive cookers the peace of mind when their product is placed in the judging area. IBCA shall know no boundaries nationally or internationally.

Craig Sharry’s awesome Texas Pepper Jelly products are superior in every possible way; each order is made up fresh and sent out fast so your family doesn’t have to wait very long to get their hands on that Texas Habanero Salsa, all those wonderful pepper jellies and rubs, and those grilling sauces. . . mmmmmmm.

Here in the midwest, springtime means the good weather is now interspersed with the cold weather and the rain, but on those good days, you can smell the BBQ all over the neighborhood. Most of my neighbors won’t use anything but Craig Sharry’s bbq rubs now, and my sister’s family feasted on grilled chicken with Craig’s Spicy Peach grilling sauce last night.

In other words, I’m not surprised in the least that Craig Sharry is the new Grand Champion of the International Barbecue Cookers Association, for nobody on this earth – and this was an INTERNATIONAL contest – puts his heart and soul into creating sumptious food for the rest of us to enjoy like Craig does.

Congratulations, Boss! We’re all proud, but none of us is surprised. We KNEW your products were the best!

Category: BBQ, Craig Sharry, Texas Pepper Jelly, TPJ Rubs and Spices, TPJ Sauces and Salsas |

A Feast of Fridays: Pineapple Pepper Jelly Cocktail Sandwiches

Craig Sharry | March 19, 2010

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feastoffridays These little cocktail sandwiches are just as good when they’re full-sized and served for lunch!

Ingredients:

1 (6 oz) package cream cheese, softened (I use Neufchatel)

1/4 cup mayonnaise or Miracle Whip

1/4 cup Texas Pineapple Habanero Pepper Jelly

1/2 cup finely chopped pecans

1/4 cup shredded pineapple

What to do:

Whip the softened cream cheese and add everything else. Cover and place in refrigerator to “firm up.”

After about an hour, remove from ‘fridge and spread on whatever kind of bread you wish. Cut the sandwiches with cookie cutters, or just trim the crusts and cut into triangles. For a party, I like to trim the bread crusts off and roll the sandwiches up. Insert a frilly toothpick and you’ve got a party hors d’oeurve!

Category: Feast of Fridays, Spicy sandwiches, Texas Pepper Jelly, Texas Tips, TPJ Appetizers, TPJ Recipes, TPJ Snacks |

What’s Cookin’ Wednesday: Zesty Zucchini Casserole

Craig Sharry | March 17, 2010

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whatscookinwednesday I know it’s too early for zucchini yet, but it won’t be long until we’re deluged with them and will be actively seeking new ways to prepare them.

Zesty Zucchini Casserole will be one of your family’s favorites, I guarantee it.

Ingredients:

1 large onion, chopped

8 slices cooked bacon, chopped

3 medium zucchini, chopped (don’t peel them)

3 cups corn (frozen is fine, but thaw it first)

1/2 cup sour cream

1/2 cup Texas Habanero Salsa

2 cups cheese (mozzarella, provolone, romano, or parmesan, and although any of these is fine, I usually mix several kinds together.)

What to do:

Heat the salsa in a large skillet over medium heat. Add onions and bacon, and cook, stirring constantly, until the onions are just starting to soften.

Stir in the zucchini, and continue stirring for about ten minutes.

Remove from heat and add the corn, half the cheese, and the sour cream. Mix well, and spoon into baking dish. Top with the rest of the cheese and bake at 350 for about 15 minutes or until the chese on top is exactly as you like it.

Stir it up well before you serve it. My family likes to dump it on top of shredded lettuce, but rice or noodles would be good, too. Or nothing but the plate, for that matter.

Category: Spicy main dishes, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas, What's Cookin' Wednesday |

Monday Munchies: Spicy Cheese Crackers

Craig Sharry | March 15, 2010

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mondaymunchies These little crackers are so much better than the ones sold in the supermarket! Bright orange cheesy crackers with the zip of Texas Pepper Jelly products are awesome by themselves and awesomer still when you dip them into, well, your choice of dip!

They’re easy to make, too. Plus, they are one of those little snacks that people not in the know think you labored over for HOURS!

Ingredients:

1 stick margarine (Don’t use butter.)

2 cups grated extra-sharp cheese (DO NOT use Velveeta or any soft cheese!)

1 cup flour

1 teaspoon salt

1/4 cup Texas Habanero Salsa

What to do:

In a large bowl, mix all of the ingredients together. Use your hands. When you’ve mixed everything together really, really well, roll the dough in a long roll and wrap it tightly in waxed paper. Chill overnight.

The next day, unwrap the dough and slice very thin, or, you can roll out the dough and use a pizza cutter to trace out your crackers. If you’re feeling really ambitious, or have small children, go ahead and use your cookie cutters. Place on ungreased baking sheet, and poke several holes, with a toothpick or fork, in each cracker.

Bake in a 350 oven for approximately 12 minutes. Ovens differ, so after ten minutes, open the door and check every few minutes.

Let crackers cool before eating. They should be crisp.

Set out the dips. It’s wise to sample a cracker with each dip, yourself, before telling your family or guests they’re ready to eat. I’m just sayin’.

Category: Monday Munchies, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Appetizers, TPJ Recipes, TPJ Sauces and Salsas, TPJ Snacks |

Texas Tips: Texas BBQ Rubs in the KITCHEN!

Craig Sharry | March 12, 2010

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texaspepperjellytips Texas Pepper Jelly’s Texas BBQ Rubs are awesome for your outdoor grill, but they’re also awesome when you’re cooking “regular” in your kitchen, using your stove or oven.

Just season your roast, chicken, turkey, fish, etc. as you would for the grill. Let it “set” in the refrigerator overnight, well-wrapped. Then cook as you would ordinarily cook it – boiled, baked, broiled, fried, breaded (or not), or grilled – outside or inside. (Some of those “fancy” stoves have a grill.) This even works with your crockpot! Texas Pepper Jelly’s BBQ rubs wildsm will turn your ordinary dinner into something EXTRAordinary, and your family will never put up with the old ways again.

I’m using Texas Wild on our baked salmon tomorrow night. It’s in the refrigerator as I type, becoming so much more and better than ordinary plain baked salmon could EVER be!

Category: BBQ, crockpot meals, Feast of Fridays, Slow cooker delights, slow-cooker meals, Spicy main dishes, Texas BBQ rubs, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Company dinners, TPJ Recipes, TPJ Rubs and Spices |

Texas Cookin’ Tips: Out of Cake Icing? Use Pepper Jelly!

Craig Sharry | March 11, 2010

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texaspepperjellytips I’ve said this many times, but I’m saying it again: Sometimes the answer to a question is right in the cupboard, hiding behind a label that isn’t usually associated with what you ened it for.

What, I haven’t said that before? Well, I’ve said it now.

For dessert tonight, we had yellow layer cake, and it wasn’t until both tiers were cooling on the rack that I realized that I had no more sugar and couldn’t make my usual icing.

So I thought I’d just use the jar of Berry Medley Halapeno pepper jelly I had in the refrigerator between the layers and on top of the cake.

It was AWESOME! Seriously awesome. I’m going to try a pepper jelly roll cake next. So unexpected, and so good!

I wanted to post a picture, but by the time I found my camera and got it ready, there was no cake left.

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

Messermeister Cutlery at Texas Pepper Jelly: Best Knives EVER!

Craig Sharry | March 8, 2010

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messermeistericon

No matter which spicy, mouthwatering Texas Pepper Jelly recipe you might choose for your family’s supper, there’s nothing like a nice fresh salad and a loaf of homemade bread to go along with it!

Unsliced bread looks so nice on your table. It’s more than just “pretty,” though; bread is a wonderful source of nutrition for your family, and with a little butter and some Texas Pepper Jelly of your choice, it’s almost a feast in and of itself. images

These days, however, it’s not considered good manners to just tear chunks off a loaf of bread; it needs to be sliced. To properly and smoothly slice bread, you need a good bread knife.

I use Messermeister’s Park Plaza scalloped Baker’s Knife. 8086-12

Messermeister offers high-end cutlery in the Meridian elite, San Moritz elite, Park Plaza, Four Seasons, and Asian Precision lines. While marketing knife luggage, edge guards and other cutlery accessories.

“Messer”, meaning knife, and “meister”, meaning maestro or master, combine to create the company’s name; a company striving with full commitment and desire to provide the highest quality cutlery and complementary culinary tools for the home and professional chef.

Both 12″ and 14″ Park Place serrated baking knives have 3/4″ tang. Awesome.

Order these fantastic bread knives right HERE.

Category: Messermeister cutlery, Monday Munchies, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips |

A Feast of Fridays: 3-Pepper Peach Chicken Bake

Craig Sharry | March 5, 2010

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DSCF3140

This is what was waiting for my husband when he got home from school today. (This is my day off, so unless we’re going out, I try to fix something a bit special on Friday nights this semester.)

Ingredients:

Chicken (in this case, boneless chicken breasts) Use as many pieces as are necessary for your family. Tonight, I baked four boneless chicken breasts for two large people, and had one left over for Tim’s lunch tomorrow, unless he gets up in the night and finds it.

Texas Spicy Peach Grilling Sauce

Red pepper, chopped

Green pepper, chopped

Yellow pepper, chopped

HUGE onion, chopped

1 peach, peeled & chopped

small can of mushrooms (fresh would be better, but a can was all I had) (drain it well)

small can water chestnuts (drained)

about 1/4 cup bean sprouts (it was an experiment, but he loved it!)

What to do:

In a baking dish that has a lid, marinate the chicken with the Texas Spicy Peach Grilling Sauce. Cover the marinated chicken with everything else, and bake in a 350 oven for an hour. Wrap the potatoes (pierce them first!) in foil and throw them in the oven with the chicken.

Served with green beans, baked potatoes, and homemade crescent dinner rolls (brag) this was a really nice meal.

Category: Feast of Fridays, Spicy main dishes, Texas Pepper Jelly, TPJ Company dinners, TPJ Recipes, TPJ Sauces and Salsas |

« Older Entries Recent Entries »

A Feast of Fridays: Texas Slaw

What’s Cookin’ Wednesday: Peppy Pineapple Muffins

Texas Pepper Jelly’s Craig Sharry is International Barbecue Cooker’s Association GRAND CHAMPION!!!

A Feast of Fridays: Pineapple Pepper Jelly Cocktail Sandwiches

What’s Cookin’ Wednesday: Zesty Zucchini Casserole

Monday Munchies: Spicy Cheese Crackers

Texas Tips: Texas BBQ Rubs in the KITCHEN!

Texas Cookin’ Tips: Out of Cake Icing? Use Pepper Jelly!

Messermeister Cutlery at Texas Pepper Jelly: Best Knives EVER!

A Feast of Fridays: 3-Pepper Peach Chicken Bake

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