Our Products Will Give You the Best Barbecue and Grilling Results!
Crockpot BBQ: It’s Never Too Hot!
Fourth of July is fast approaching, and what’s the glorious fourth without some delicious barbecue? The problem is, it’s hot outside. Temperatures are in the high nineties here, and several days, we’ve hit a hundred. What do you do when your family begs for BBQ, but you really don’t want to fire up your grill? Gas, charcoal. . . it’s too hot!
Answer: Barbecue those pork chops in your crockpot.
Just add pork chops, Craig’s BBQ Sauce, and a little chopped onion!
I said “pork chops” up there because that’s what we had for dinner tonight, but really, you can throw any kind of meat into your slow cooker, add some Craig’s BBQ Sauce and a little chopped onion, and the neighbors will call and ask if they can join your family for supper. Pork, chicken, lamb, beef. . . whatever you’ve got in the fridge or freezer – just pop it into your crockpot and go.
If you’ve taken it out of the freezer, you don’t even have to thaw it before you put it in the slow cooker. Just make sure you let it cook for at least six hours on low and four hours on high.
Crockpot barbecue is so easy and effortless. Just place the chops or roast or whatever cut of meat you’ve got into your crockpot, pour a cup of Craig’s BBQ
This is the best barbecue sauce you’ll ever taste.
These boiling hot summer days are the perfect time to use your crockpot. It doesn’t heat up your house, as your oven would, and you don’t have to stand out in the back yard in the broiling sun, turning meat on your grill while your family waits in the air-conditioned house.
Gooseberry Pie
I like to experiment with recipes, and I love all things Texas Pepper Jelly, and I love gooseberry pie. Therefore, it seemed only natural and logical to experiment with Texas Pepper Jelly products and gooseberries.
Texas-style gooseberry pie!
Gooseberries are, of course, extremely tart, and there was something about the idea of very tart combined with very hot that appealed to me more than I could ever convey to you.
So I did it.
Ingredients:
3 cups gooseberries\
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup Pineapple Habanero Pepper Jelly 
Double pie crust
What to do:
Put the bottom crust in a large pie pan.
In a large mixing bowl, add the other ingredients and mix thoroughly. Let “set” for a few minutes.
Put the contents of the mixing bowl in the pie pan on top of the bottom crust, and put the top crust over that. With a toothpick, prick a few vent-holes in the top crust; I like to make a pine tree on all of my pie crusts, but you use your own artistic preferences.
Bake at 425 for twenty minutes, then reduce heat to 350 and bake another 20 minutes.
Eat up. It’s yummy good.
Category: Spicy desserts, Texas Pepper Jelly, TPJ Recipes |
Tags: combination, gooseberries, gooseberry pie, hot, pie, Pineapple Habanero Pepper Jelly, spicy, Spicy desserts, tart, Texas Pepper Jelly
Memorial Day Food: Spicy Baked Beans
Memorial Day Weekend is fast approaching, and many people are planning their family reunion and picnic menus. And what is a family reunion or a picnic without a big pan of delicious spicy baked beans?
Just look at these awesome beans in my beautiful Pioneer Woman baking dish!
Texas Pepper Jelly’s recipe for baked beans is so superior to all other recipes for baked beans that after you try ours, you’ll never go back!
The best baked beans are made from cans of pork and beans – this is not a cop-out; it’s a fact. Oh, you can soak navy beans all night if you want to, but the result isn’t as tasty. My family will back that up. 🙂
Ingredients:
3 cans pork & beans (off-brands work as well as name brands here)
1/2 cup finely chopped onion
1/2 cup brown sugar
1 cup ketchup
1/4 cup Craig’s BBQ Sauce
4 strips bacon
What to do:
Dump everything but the bacon in a large baking pan – I always use my beautiful Pioneer Woman dishes – and criss-cross the bacon on top. Bake in a 350 oven for 45 minutes. Remove from oven and stir the bacon into the beans so the flavoring is spread throughout. Let the beans “sit” for about fifteen minutes before serving.
Don’t expect any leftovers, but if by some chance a few people don’t show up and you have a little bit of beans leftover, refrigerate.
Item: The beans are delicious ice cold, but if you’re not as adventurous as I am, just microwave for a minute or two.
I repeat: What’s a Memorial Day reunion or picnic without spicy baked beans?
Spicy Crockpot Strawberry Cake
Many people don’t realize that their crockpot is good for much more than main dishes; it’s good for just about anything, in fact, and that includes dessert.
I make cakes in my crockpot quite a lot. It’s so easy, and they bake all night while I sleep!
One of my family’s favorite crockpot cakes is Texas Strawberry Cake. I usually use fresh strawberries, although that’s probably just my family’s preference. I’ve used frozen strawberries, and as long as they’re well drained, there’s really not much difference.
Spicy Crockpot Strawberry Cake is best made a day or two ahead of time. It’s one of those cakes that needs to be wrapped in heavy paper and allowed to “sweat” in order to be at its best.
I’ve made this cake from scratch, but more often, I just use a mix.
Here’s what to do.
Ingredients:
I box yellow cake mix
1/2 cup Strawberry Habanero Pepper Jelly
Texas Pepper Jelly’s Strawberry Habanero!
1/2 cup diced strawberries
1 cup thinly sliced strawberries
What to do:
Thickly butter the crockpot insert.
Dump the cake mix into a mixing bowl, and add four eggs, 1 stick real butter, and 3/4 cup milk. Add the pepper jelly and diced strawberries.
Pour mixture into buttered crockpot insert and spread the sliced strawberries on the top.
Cover crockpot and set on low for 6 hours. The toothpick test will tell you if it’s done or not.
Texas Crockpot Strawberry Cake
What to do:
This cake doesn’t really need icing, but if your family loves icing, why not spread more strawberry habanero pepper jelly over the hot cake?
While it’s still hot, iced or not, wrap the insert in foil, tightly. Put it in the refrigerator.
In the morning, remove from fridge. Remove cake from the crockpot insert and set it on a plate. Dig in.
If your family (or you) can’t wait for the cake to sweat overnight in the refrigerator, go ahead and eat it fresh and hot from the crockpot. It’s really just a matter of texture, and flavor-blending. But either way, this is super good cake.
Frozen Pepper Jelly Pops
A Feast of Fridays!
Last night, I dug three plastic ice cube trays out of the garage, ran them through the dishwasher, and filled each little cubicle with Texas Pepper Jelly. I had three different kinds, so I ended up with three different kinds of frozen ices.
Getting ready to stick a stick in each cubicle.
I had a package of sucker sticks in the pantry, so I got those out and inserted a stick in each little ice cube cubicle. I don’t always have sticks handy, but on those occasions, I just put the frozen cubes in a glass. Sometimes I pour lemonade over the frozen pepper jelly cubes. Sometimes I pour a little rum over them, but that’s a secret. (It’s like super simple sangria!)
Whatever you decide to do with your frozen pepper jelly cubes, this is the beginning of the perfect season to make them. Hot and muggy outside? Just fill a glass with frozen pepper jelly, or pull a cube out by the stick, and enjoy.
If your kids ask for some, you have two options: go ahead and share, which means not as much for you, or tell your kids you’re sorry, but you’re having a grown-up snack. Be sure to keep some cheap frozen pops in the freezer for them.
I am NOT a bad mom. This is only practical!
Texas-Style Pasta Salad!
We’ve had a few warm days, and whatever the temperature is where you live, school is winding to a close and people are extra busy and where are all the simple recipes that don’t take much time and use only a few ingredients and don’t heat up the whole house to make?
Oh, we have lots of those here. Texas-Style Pasta Salad is one of our readers’ favorites!
Ingredients:
1 package or box of pasta, pretty much any kind, cooked (my family likes bow-tie or noodles best)
1/2 cup Feta cheese
1 cup any kind of Texas Pepper Jelly (last night, I used Strawberry Jalapeno)
1/4 cup finely diced onion
What to do:
Mix all of the above ingredients together (make sure the pasta has cooled) and cover the bowl. Put it in the refrigerator overnight, and voila – the perfect lunch for the next day. Or the perfect supper.
If there are any leftovers, I like to eat them for breakfast.
This is such a delicious mixture of flavors; the Feta cheese goes beautifully with almost ever Texas Pepper Jelly product, including our awesome Bird Bath products and our Rib Candy. In fact, I’ve made this pasta salad with Rib Candy before and it turned out great.
There is just something about this dish that is perfect for these busy weeks, and of course later in the summer when it’s really hot, a cold pasta salad is perfection. Absolute perfection.
Texas Pepper Jelly Makes Everything You Grill Taste Better!
Here at Texas Pepper Jelly, we like to talk about grilling all kinds of foods: meats, vegetables, and even fruits. A good shish kabob represents most, if not all, of the basic food groups.
A good kabob represents most, if not all, of the basic food groups.
People who grill have preferences. This is a bit of an understatement. Each person who loves to grill firmly believes that their own way is the only way.
Gas grills, charcoal grills, campfire grills. . . each of these is the preferred grill for someone. A good griller can find success on any kind of grill, of course, but let’s face it – we all have a grill of choice. Randy Clark recently posted a picture of his picnic grill, and don’t those steaks look delicious!
All Randy needs is a bottle of Craig’s BBQ Sauce!
All Randy needs is a bottle of Craig’s BBQ Sauce, and his cookout would be complete! Ricky works at TKO Graphix, where I’d bet everybody loves some good grillouts!
No matter what kind of grill you are using, Texas Pepper Jelly products will make whatever you are grilling taste even better!
Category: BBQ, Craig's BBQ Sauce, grilling |
Tags: charcoal grill, Craig's BBQ Sauce, gas grill, grilling, Randy Clark, Texas Pepper Jelly, TKO Graphix, wood fire grill
Crazy Pepper Jelly Pie
I’ve been seeing recipes for all kinds of Crazy Crust pies lately, all over Facebook, and all over Twitter, and all over Instagram, and all over every social media site imaginable.
I think it’s because Crazy Crust pies are so incredibly easy and so amazingly good. All of the recipes are pretty much alike, too. I used this one, but if you find other Crazy Crust recipes online, I’m pretty sure they would be good, too.
I had planned to post a picture of my Peach Habanero Crazy Crust Pie here, but I made the mistake of leaving the house for an hour while the pie was cooling. Yeah, you can probably guess what happened.
You can use any kind of pie filling for a Crazy Crust pie, so I used one of Craig Sharry’s pepper jellies. My family is super excited because not only did they devour tonight’s pie before I could get its picture taken, they have realized that this recipe works with any and all of the pepper jelly flavors. I used Peach Habanero because it was the last jar I had. I really need to order some more – it never lasts long in this house, the way my family gobbles it up.
Here we go with the Crazy Pepper Jelly Pie.
Ingredients:
1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter, softened (not melted)
3/4 C. milk
1 egg
2 cups Texas Pepper Jelly, any flavor
Use any flavor in your Crazy Crust pie!
What to do:
Combine flour, sugar, baking powder, salt, butter, milk and egg. Beat well. Get all the lumps out.
Pour batter into a well greased 9″ pie plate. (Don’t forget to butter the pan!) Pour the pepper jelly into the center of the batter, but not to the edge. Leave an inch or so around the edges.
Sprinkle with 1/4 cup of cinnamon sugar. Actually, you don’t have to, but my kids have a sweet tooth. Don’t stir; just dump the pepper jelly into the batter, sprinkle with the cinnamon sugar if you want it, and leave it alone.
Bake at 375 degrees for 35 to 40 minutes, or until brown and dough is done. Makes 6 servings.
Apple Cherry Habanero Crockpot Pork
Your crockpot is one of the handiest things in your kitchen. Just think about it – in summer, your dinner will cook without heating up your kitchen at all. In winter, when many people are busiest and when the kids are in school and when you have to almost live in your car to keep up with camp and swim meets and, and, and. . . .thank you, crockpot, for keeping us all well fed and sane!
Thank you, crockpot, for keeping us all well fed and sane!
Apple Habanero Crockpot Pork is one of my family’s favorite meals. It’s so easy, as are most crockpot meals.
Ingredients:
2 pounds pork, almost any kind – roast, ribs, tenderloin, chops. . . .
1 cup Texas Pepper Jelly’s Apple cherry Habanero pepper jelly, with or without peppers
2 Granny Smith apples, unpeeled, diced
1/2 pound pitted cherries
1 large onion, diced
Apple Cherry Habanero pepper jelly
What to do:
Slice the pork into strips
Put everything into your crockpot
Set the crockpot on “low” and go to work or school. Eight hours later, turn off the crockpot and lift contents out with a large slotted spoon; place contents in large serving bowl.
Toss some salad to go along with it and dinner is served.
Enjoy.
Category: crockpot meals, Uncategorized |
Tags: apple cherry habanero pepper jelly, cherries, crockpot, Granny Smith apples, pepper jelly, pork, Texas Pepper Jelly
