This set consists of three razor-sharp kitchen utility knives of three different sizes. The riveted handles aren’t just for show – these knives are strong, sturdy, and feel great in your hand. With a sharp, sturdy knife that feels just right, you can go about your kitchen business like a professional! When your kitchen knife is right, there are fewer accidents!
All three knives are only $45.00. What a perfect Christmas gift idea! Why not buy a set for everyone on your list, and another for yourself!
Remember, good kitchen knives are a cook’s best friend. A good sharp knife makes kitchen tasks safer and easier.
The holidays are here, starting this week. Why not order your Messermeister knives now, and beat the rush?
It’s time to be thinking about the holidays, friends, and what could be a better or more unique gift than something from Texas Pepper Jelly? We have several really nice gift packages; our 6 jar 2oz sampler pack is ON SALE right now – you’ll save eight bucks with each one, so why not order several?
Both of the above sampler packs come in a bamboo star-shaped basket – it’s really quite a lovely basket, and you’ll find uses for it when the pepper jelly is long gone, and believe me, it won’t take very long for the pepper jelly to BE gone! (The bamboo star basket looks great on the wall!)
Texas Pepper Jelly also has a round wicker basket containing 6 2oz jars of pepper jelly, and, of course, our popular round Texas tin, which is appropriate any time, just just holiday time, filled with 6 1.5oz jars of pepper jelly.
Remember, at Texas Pepper Jelly, YOU choose what kind of product you want in your gift package; you can fill your tin or baskets with all the same flavors, or choose all different flavors. Other businesses tell you what you can have in your sampler; Texas Pepper Jelly fills your basket with whatever flavors you ask for.
Major holidays are coming up fast; order now! While you’re on our website, why not sign up for some swag? We’ve got some awesome hats and shirts!
Oh, and by the way. . . are you following us on Facebook? We’d love it if you did!
We’re on Twitter, too!
Cranberry Habanero pepper jelly is a wonderful glaze for any kind of meat. It can be used when you make candied carrots or other vegetables. It's great on ice cream. In other words, Cranberry Habanero pepper jelly is versatile as well as delicious.
Remember, Cranberry Habanero pepper jelly is a seasonal product and cannot be purchased year-round, so order enough to last the year 'round! It comes only in 5 oz. jars, and they are so easy to stack and store!
Did I mention how yummy your turkey will be, dipped in Cranberry Habanero pepper jelly? I didn't? Well, I'm doing it now.
You can glaze your whole turkey with Texas Pepper Jelly's Cranberry Habanero, and, in the humble opinions of my family, any leftover turkey dipped in Cranberry Habanero is a treat fit for a king!
There are variations of this recipe all over the internet (must be the change in the weather!) but we think our version is the best. It’s not just because our recipe uses our products, either; it’s because our recipe is the BEST!
So many people don’t take advantage of their slow cookers – this is a big mistake, especially if you’re a busy person. Your crockpot can be more than a timesaver; it can be a lifesaver. Seriously.
Here’s how to make our Pineapple Habanero Crockpot Chicken:
4 chicken breasts, boned and skinless
1 cup Pineapple Habanero Pepper Jelly\
1/2 cup Pineapple Habanero Rib Candy
1 cup finely diced tomatoes (fresh or canned – I’ve used both)
1 cup shredded pineapple
1 cup finely diced onions
1 cup finely diced celery
1/2 cup shredded carrots (FRESH)
Sour cream, to taste
What to do:
Arrange the chicken breasts in your crockpot, and spread the shredded pineapple over the chicken. Pour the rib candy over the pineapple.
Mix the remaining ingredients (except the sour cream) in a large bowl and pour mixture over the chicken/pineapple. Pour 3/4 cup plain water over it all, put the lid on the slow cooker, set it on “low,” and go to bed or to work. In about 6 hours, break the chicken into pieces and mix it all thoroughly. Serve on a platter.
Step back. Watch your hands; those forks will be moving FAST.
I serve this with green beans and tossed salad. It’s delicious any time, but especially so on a cold rainy night.
P.S. Thanksgiving is just around the corner! It’s time to order your holiday dinner supplies!
We’re having Texas-Style Lasagna for dinner tonight, and I wanted y’all to see what was under the top layer of lasagna noodles, sauce, peppers, and cheese. All those things are under what you see here, and all those things are over what you see here.
Texas-Style Lasagna is really easy to make. There are many factors going into that statement, but perhaps the main one is that you don’t have to boil the lasagna pasta before you put it in the pan.
That’s what I said. You don’t boil the pasta before putting it into the pan. You put the rock-hard lasagna pasta in the pan right out of the package. You don’t need to buy that pricey ready-for-the-pan pasta, either. Just buy the cheap pasta and don’t boil it. This step right here saves you a ton of time and aggravation!
So, here’s what you’ll need to do.
1/2 pound ground beef, cooked, well-drained, and chopped into tiny pieces
1/2 pound ground sausage, cooked, well-drained, and chopped into tiny pieces
2 24oz cans of pasta/spaghetti sauce
1 cup Pomegranate Cranberry Rib Candy
1/2 cup powdered garlic
1/2 pound sliced Swiss cheese (or shredded; I feel like I can measure the slices better. Personal quirk.)
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
2 large onions, diced
10 mushrooms, sliced
What to do:
Line the bottom of a rectangular baking pan with lasagna pasta. Cover with pasta sauce mixed with Rib Candy, sprinkle thickly with garlic powder. Cover with ground beef and sausage. Sprinkle peppers all over the meat. Cover peppers with cheese. Cover cheese with another layer of uncooked lasagna pasta and all but about a half cup of the mixed Rib Candy and pasta sauce. Sprinkle liberally with garlic powder. Cover with the rest of the meat. Spread the remaining peppers over the meat. Cover the peppers with the rest of the cheese. Cover the cheese with the remaining mixed sauces. If you have any peppers or mushrooms left, spread ‘em over the top. Sometimes I cover it all with any leftover cheeses I might have in the refrigerator, and sometimes I don’t. Your call.
Put the Texas-Style Lasagna in your oven and set it to 325. Put your timer to a full hour. It won’t take but a few minutes for your entire house to start smelling like the best, most expensive Italian restaurant in the universe.
While you’re waiting, mix up a nice salad and maybe prepare some breadsticks.
Your family won’t need to be called to dinner. They’ll be ready the second they hear you open the oven door.
In the unlikely event that you have leftovers, they freeze really well. You can also use a hot pepper or two if you want.
This recipe is delicious vegetarian-style, too. My husband prefers the meaty version, is all. Sometimes I make it half and half.
Got some autumn bounty from your garden? This recipe is perfect for using it!
P.S. ALL the Rib Candy flavors work!
Craig’s BBQ Sauce, Texas Pepper Jelly’s newest product, is sweeping the nation, blowing judges away at barbecue contests, and it comes as no surprise. Craig’s BBQ Sauce is the most delicious, versatile barbecue sauce you’ll find anywhere, whether you search the grocery shelves for store bought sauce, or you’re waiting for your mom to call you to her table to sample her home-made sauce.
Not to put down your mom’s barbecue sauce, but her concoction can’t hold a candle to Craig’s BBQ Sauce.
To sweeten the deal even more, Craig’s BBQ Sauce is still on sale, so order NOW and you’ll get a real bargain!
We go through tons of barbecue sauce here, but nothing has ever made an impression like Craig’s BBQ Sauce made at our table. My family can go through an entire bottle for one meal! The meat is cooked in it. It’s poured over the meat after it’s done. The meat is served with a bottle standing by. The kids (I include my husband with that noun) pour Craig’s BBQ Sauce on their plates and dip everything from the carrots to the breadsticks in it.
There is something so uniquely Texas about Craig’s BBQ Sauce, and everyone in Texas and all the rest of the states will beg you to stock up so no meal will be without it.
We’re having pork tenderloin “coins” tomorrow. The tenderloin is already cut up and in the crockpot, swimming in barbecue sauce and onions. The meat will cook slowly all night, filling the entire house with an aroma that will make the neighbors come out onto their porches and sniff the air.
In the morning, I’ll drain the crockpot, put the meat back in, pour more Craig’s BBQ Sauce all over it, and let it cook a few more hours. When I serve it tomorrow night, it will be so tender we’ll have to use the big soup dipper to remove it.
Don’t you wish you were having supper with us?
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.
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.
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!
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.
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.
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:
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.