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Archive for Slow cooker delights

Jane Goodwin | July 19, 2012

Texas Crockpot Chicken Chili

Here’s another slow cooker specialty from Texas Pepper Jelly to help you plan and prepare good, hot, nutritious meals even on these horrifically hot summer nights.

Our Texas Crockpot Chicken Chili is delicious and different, and we think your family will love it!

Ingredients:

3 whole skinless, boneless chicken breasts
1 onion, chopped
1 16-oz can of chili beans (drain)
1 15-oz can of black beans (drain)
1 15-oz can of corn, drained
1 cup of Texas Bird Bath
1 cup tomato sauce
2 cups of diced tomatoes
1/2 cup green chilis
1 can of beer
shredded Cheddar cheese
sour cream

What to do:

Put the onions, chili beans, black beans, corn, Texas Bird Bath, tomato sauce, beer, and diced tomatoes in the crockpot, and stir well. Place the chicken breasts on top of the mixture and press down slightly until barely covered by the mixture.

Put the lid on the slow cooker, set the dial on low, and don’t give it another thought for 5 or 6 hours.

After 5 or 6 hours, remove the chicken breasts, let them cool just enough to be handled, and shred the chicken.

Stir the shredded chicken back into the mixture and continue cooking for two more hours.

Serve hot, topped with the cheese and sour cream if desired. My kids prefer crushed crackers, but my husband loves the cheese and sour cream. He also wants more diced onion sprinkled on his.

And there you have it: an easy, nutritious, delicious hot meal that doesn’t compromise your home’s air conditioning even on the hottest summer days!

Category: crockpot meals, Slow cooker delights, Spicy main dishes, Spicy soups, Texas Bird Bath, TPJ Recipes | Tags: beer, hot summer night suppers, slow cooker suppers, spicy chicken, Texas Bird Bath, Texas Crockpot Chicken Chili, Texas Pepper Jelly

Jane Goodwin | July 17, 2012

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Spicy Crockpot Carrot Cake

This is the hottest summer ever in most people’s memory, and we here at Texas Pepper Jelly understand that most of you are reluctant to fire up the stove or oven and make your air conditioner work even harder.

But your family can still have nutritious hot meals, even in the midst of 100 degree and higher drought. Just use your crockpot.

The next few weeks of recipes you’ll find here are perfect for these hot summer days; they’ll feature your crockpot, or they’ll feature no cooking at all, possibly just an hour’s marinating in the refrigerator. Keep coming back to Texas Pepper Jelly to find all the information you’ll need to keep your family coming to the dinner table eagerly for good, nutritious meals that won’t heat up your house!

Let’s start with dessert! Spicy Crockpot Carrot Cake is delicious, easy, and once you mix it all together, there’s nothing left to do!

Ingredients:

1 cup sugar (I use Splenda) (Sometimes I use half white and half brown)
2 eggs
2/3 cups oil
1 1/2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt (never leave out the salt in a recipe!)
2 teaspoons cinnamon
3/4 cup grated carrots
1/2 cup chopped nuts (I’ve used both pecans and walnuts)
1 cup shredded pineapple
1/2 cup Pineapple Habanero pepper jelly
1 teaspoon vanilla

What to do:

Once you’ve gathered and prepared all the above ingredients, the rest of the directions are really hard: Dump everything in your crockpot, mix a little, turn the cooker on “high,” cover, and walk away. Come back in 4 hours, turn off the crockpot, give everybody a little plate and a dollop of ice cream, and voila. Dessert.

Or a little midnight snack. Your call.

My sister likes to remove the cake and ice it with a cream cheese frosting. My husband just puts more Pineapple Habanero pepper jelly on his. My mom eats it right out of the crockpot, as is.

And so do I. You and your family eat it however you want. It’s versatile.

Category: crockpot meals, Slow cooker delights, slow-cooker meals, Spicy desserts | Tags: air conditioning, carrot cake, frosting, hot summer desserts, hot summer meals, icing, oven, pepper jelly, Pineapple Habanero, slow cooker, slow cooker carrot cake, Spicy Crockpot Carrot Cake, stove, Texas Pepper Jelly

Jane Goodwin | March 30, 2012

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Spicy Chicken & Beans

This recipe uses Texas Pepper Jelly’s fantabulous Peach Mango Habanero Bird Bath sauce, and oh, boy, does it ever make a difference in a recipe! You and your family will LOVE IT!

Ingredients:

1 large chopped onion
1 tablespoon canola or olive oil
2 minced garlic cloves
1 1/2 pounds boneless skinless chicken breasts, cooked & cubed
2 cans great northern beans, rinsed and drained
3 cans white or shoepeg corn, drained
1/2 cup diced tomatoes (canned or fresh)
2 cups water
1 cup Texas Pepper Jelly’s Peach Mango Habanero Bird Bath
1/4 cup chopped green chilies
2 tablespoons lemon or lime juice (I use lemon)
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon black pepper

What to do:

In a small skillet, saute the onion in the oil until tender but not quite carmelized. Add the garlic and cook about a minute longer.

Transfer to your crockpot. Stir in the rest of the ingredients, cover, and cook on low for 8 hours. In other words, turn on the slow cooker, go to work, and when you get home, your house will smell WONDERFUL and your supper will be ready!

Category: crockpot meals, Pinterest, Slow cooker delights, slow-cooker meals, Spicy main dishes, Texas Bird Bath | Tags: Bird Bath, crock pot suppers, crockpot dinners, Easy crockpot meals, easy suppers, mango, peach, pepper jelly, slow cooker delights, spicy suppers, Texas Bird Bath, Texas Peach Mango Habanero Bird Bath, Texas Pepper Jelly

Jane Goodwin | February 21, 2012

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How About Some Homemade Texas BBQ Sauce!

We all know that there is nothing as good as barbecued meat, and we also know that no bottled sauce is as good as homemade sauce! Barbecue sauce, that is!

Ingredients:

1 cup ketchup or tomato sauce
1 cup of Texas Pepper Jelly’s Apple Habanero Rib Candy
1 cup water
6 teaspoons brown sugar
6 tablespoons white granulated sugar
1 teaspoon black pepper
1 teaspoon dry mustard
1 1/2 teaspoons paprika
Juice of one large lemon
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1/4 cup apple juice
2 teaspoons corn syrup

What to do:

Dump everything into a large saucepan and bring to a boil, stirring constantly. Don’t leave it!

Cover and simmer on as low a setting as possible for two hours or so, until it thickens. Keep it in the refrigerator.

Use it on ribs, chicken, pork, beef. . . anything that goes well with barbecue sauce.

Um, that would be pretty much anything, right?

This sauce is also fabulous in your baked bean recipe. And to dip your chicken nuggets into.

Etc.

It will stay fresh in your ‘fridge for a week, but don’t count on it lasting that long.

P.S. If you don’t have time to stand over the stove, just dump all the ingredients in your crockpot and let it simmer in there all day. It’ll be ready for your grill when you get home from work and start supper.

Category: BBQ, grilling, Slow cooker delights, Spicy condiments, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas, What's Cookin' Wednesday | Tags: barbecued ribs, bbq ribs, crockpot bbq sauce, Texas barbecue sauce, Texas BBQ sauce, Texas Pepper Jelly, Texas Rib Candy

Jane Goodwin | February 19, 2012

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Spicy Crockpot Chicken Soup

You know that wonderful feeling, when you’re at work, of remembering that your dinner has been cooking all day in your crockpot and will be ready to eat the very moment you walk through the door tonight. . . .

Why not make some Spicy Crockpot Chicken Soup tonight!

Ingredients:

1 16-oz can of chili beans, drained
1 16-oz can of black beans, drained
1 15-oz can of whole kernel corn, drained
1 8-oz can of tomato sauce
1 can of beer (yes, you read that right!)
1 large onion, chopped
2 10-oz cans of diced tomatoes
1 small can of diced green chilies – undrained
1 cup Texas Bird Bath
3 whole skinless chicken breasts
shredded cheese – whatever kind our family likes best
sour cream

What to do:

Put everything except the chicken, cheese, and sour cream in your crockpot, and stir to blend well. Lay the chicken breasts on top of the mixture. Set our crockpot on low, cover, and go to work.

When you get home six or so hours later, remove the chicken breasts, let them cool, and shred them. Add the shredded chicken back into the soup. You can then serve right away, or let it cook for two/three more hours to blend even more.

Serve with the shredded cheese and sour cream. Lay some crackers on the table, give everybody a big soup bowl and spoon, and stand back.

If you have leftovers, put them in the refrigerator. Your soup will be even better tomorrow.

This recipe makes AWESOME soup. Your family will love it.

Category: crockpot meals, Slow cooker delights, slow-cooker meals, Spicy soups, Texas Bird Bath, Texas Pepper Jelly | Tags: beans, chicken, crockpot, pepper jelly, slow cooker, spicy crockpot chicken soup, spicy main dish, spicy soup, Texas Bird Bath, Texas Chicken soup

Jane Goodwin | February 2, 2012

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Super Bowl Corn Dip: Texas Spicy!

Texas Pepper Jelly’s Super Bowl Corn Dip is so full of good food, it’s as good as a meal! Be sure to have plenty of crackers, breads, raw veggies, etc, on hand!

Ingredients:

3 cans of corn – mix ‘em up! Just make sure one of them is whole yellow corn. Drain!
2 cans diced tomatoes
1/4 cup diced green chilies
Juice of a whole lime (lemon works, too)
1 cup finely chopped onion – any kind
1/2 cup peeled chopped apple
1/4 cup chopped fresh cilantro
1 minced jalapeno pepper – more or less. Adjust for spiciness preferences!
1 1/2 cups shredded cheddar cheese
1 cups shredded any-other-kind-of-cheese
1/2 cup Loco Cheese Dip

1 8-oz package of softened cream cheese (I use Neufchatel)
1 cup mayonnaise (Miracle Whip works)
1 cup sour cream (don’t use low-fat)
1/4 cup Texas Apple Habanero Rib Candy
Dash of garlic powder

What to do:

Preheat your oven to 350. Grease a large casserole pan. (Don’t use a buttery spray)

In a very large bowl, combine everything except the last five ingredients. In a medium bowl, combine the remaining five ingredients, beating until smooth and creamy.

Pour the creamy mixture into the large bowl, and stir until very thoroughly combined.

Spoon this final mixture into your greased casserole dish and bake for 25 minutes, stir thoroughly, and bake for another 20 minutes. The top should appear lightly browned.

Let it cool for 15 minutes or so, and serve. It’s probably a good idea to place a folded towel on your coffee table so nothing gets burned or scratched – this casserole dish is going to get quite a workout!

This dip will keep for a week in the refrigerator, and does really well in the microwave.

P.S. You can make this dip in your crockpot, too. Just throw it all in, turn the dial to “low,” go to work/church/the mall/nap/etc, and when you get home 6-8 hours later, it’ll be ready!

Category: crockpot meals, Loco Cheese Dip, Slow cooker delights, Superbowl Food, Texas Cookin' Tips, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Sampler Tins, TPJ Snacks | Tags: crockpot, football, spicy dip, Super Bowl, SuperBowl, SuperBowl Corn Dip, Superbowl Food, Superbowl special, Texas Pepper Jelly

Jane Goodwin | September 24, 2011

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Spicy Apple Habanero Beef Stew

crockpotpepperjelly It’s almost October, and people are starting to remember all those hot and hearty soups and stews from last winter! There’s nothing like a thick, delicious crockpot stew to make an autumn supper perfect. Texas Pepper Jelly has a fabulous one, and we know your family will love it!

Ingredients:

2 pounds beef stew meat (a cheap cut will do fine – crockpot cooking guarantees tender meat!)
8 carrots, sliced thin
6 medium potatoes, unpeeled, sliced thin
3 Granny Smith apples, unpeeled, sliced thin
dash of thyme
one large onion, chopped fine
1 cup apple cider
1 cup Apple Habanero pepper jelly
2 tablespoons cornstarch
1/4 cup water

What to do:

Put everything except the cornstarch in your crockpot and stir. Put the lid back on, set the crockpot to “low,” and go on to work. When you get back home in approximately 8 hours, check the contents to make sure the meat is done. If it isn’t absolutely tender, replace the lid and cook for another two hours. When the meat is done, everything else should be done, too. Turn the crockpot to “high” and add the cornstarch and water; stir until thickened.

I always serve cornbread with crockpot stews, and the combination makes an awesome cool-weather supper.

If you have any stew left over – which is doubtful – it’s even better warmed up the next day.

Category: crockpot meals, Slow cooker delights, slow-cooker meals, Spicy main dishes, Spicy soups, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: apples, autumn supper, cider, cold weather suppers, crock meals, crockpot, crockpot stews, pepper jelly, pepper jelly stew, spicy apple habanero beef stew, spicy supper, Texas Pepper Jelly

Jane Goodwin | September 1, 2011

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A Feast of Fridays: Spicy Crockpot Enchiladas

feastoffridays It’s going to be over a hundred degrees here this weekend, and turning on the oven or even the stovetop is the last thing I want to do! So, out comes my faithful trusty crockpot, because the weather outside is never an excuse for not being able to prepare a nutritious, delicious hot meal for our families!

crockpotpepperjelly This recipe for Spicy Crockpot Enchiladas is easy and will become one of your family’s favorite weekend meals.

Ingredients:

1 pound hamburger, uncooked but not frozen
12 ounces Texas Pepper Jelly, any flavor
1 cup corn (if you use canned, be sure you drain it thoroughly!)
1 cup black beans (again, if you’re using canned, drain well!)
2 cups red enchilada sauce (canned is fine)
3 ounces of cream cheese
1 store-bought packet of enchilada seasoning (the easy way, I know)
1 cup any kind of shredded cheese – just use your family’s favorite
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
3 teaspoons garlic powder
1 teaspoon paprika
3 teaspoons onion powder
Dash of cumin
Dash of parsley
Dash of chives
Tortillas

It looks like a lot of ingredients, I know, but the instructions are so simple, it’s really no big deal.

What to do:

Throw everything in your crockpot except the cream cheese, shredded cheese, and tortillas. Mix it up – you’ll probably have to use your hands.

Place the lid on your crockpot, set it on “high,” and go to work. When you get home, six or so hours later, turn off the crockpot. With a large slotted spoon (so you can strain out the grease) dip out the enchilada filling and put it in a big bowl.

Set the table, put the bowl of enchilada filling in the middle, and give everyone a pile of tortillas. Stand back.

Serve a salad with this if you want, but my family prefers to just set to with the enchiladas themselves.

This is a messy meal, but who cares? Friday night is bath night anyway, right?

With this meal, I serve whatever kind of fruit the Texas Pepper Jelly is, for dessert. Tonight, we had bowls of fresh strawberries to go with the Strawberry Habanero pepper jelly I used.

Category: crockpot meals, Feast of Fridays, Slow cooker delights, slow-cooker meals, Spicy main dishes, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: crock meals, crockpot, enchiladas, fresh strawberries, hot summer weather, messy meal, pepper jelly for supper, slow cooker, Spicy Crockpot Enchiladas, spicy main dish, spicy meal, Strawberry Habanero Pepper Jelly, tortillas

Jane Goodwin | August 16, 2011

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Apricot Habanero Sweet & Sour Meatballs!

I have always used apricot jam added to bottled barbecue sauce when I made sweet and sour meatballs to take to parties and family reunions. Now that Texas Pepper Jelly has Apricot Habanero Pepper Jelly, however, I’ve changed my recipe.

Now I’ll be taking sweet, sour, and hot meatballs to parties and family reunions.

If you thought sweet & sour barbecue sauce was good, just wait until you wrap your taste buds around that same simple recipe made with Apricot Habanero pepper jelly instead of plain ordinary apricot jam!

Just add about 1/2 cup of Apricot Habanero to one average-sized jar of bottled barbecue sauce, pour it over a baking dish full of meatballs – make your own or buy a package of frozen – bake until the sauce is bubbly, and set it on the table with a big spoon in it.

Then stand back.

I put a box of toothpicks on the table for people who like to spear their meatballs instead of forking them.

I’m a forker, myself.

This recipe makes a dish that will make your entire house smell so wonderful, strangers will come to the door and beg for a taste.

This is also a GREAT recipe for your crockpot. These hot summer days, in fact, I recommend putting the mixture in your crockpot. That way, your oven won’t be heating up your whole house.

Did I mention that however you choose to make this recipe, your house will smell like a dream? I did? Well, I’m mentioning it again. Mmmmm, barbecue. . . .

Category: BBQ, crockpot meals, Slow cooker delights, slow-cooker meals, Spicy sandwiches, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas, What's Cookin' Wednesday |

Jane Goodwin | March 8, 2011

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Texas Pepper Jelly Crockpot Meals ROCK!

crockpotpepperjelly I have been so busy this week – what do you mean, it’s only Tuesday? – that my crockpot has gotten quite a workout. Well, by “workout” what I really mean is, I filled it full on Sunday afternoon and it’s just been sitting on the kitchen counter by the sink making the country-style ribs and pepper jelly inside it more and more tender with each passing hour. There’s a Tupperware bowl of spicy potato salad in the refrigerator and another smaller crockpot of baked beans beside the big crockpot. We are just dipping out of crockpots and Tupperware, and eating better than we’ve any right to.

I almost always use my crockpot with pork; it gets so unbelievably tender in a slow cooker. By tomorrow’s supper, those ribs are going to be melting off the bones.

The potato salad gets better as all the flavors blend, too. Ditto the baked beans.

All three concoctions are made with Texas Pepper Jelly and Texas Rib Candy.

I’m glad I made a lot; we’ll be eating on this meal for most of the week. Nobody’s complained.

Category: BBQ, crockpot meals, Monday Munchies, Slow cooker delights, slow-cooker meals, Spicy leftovers, Spicy main dishes, Spicy salads, Spicy side dishes, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas | Tags: crockpot meals, easy suppers, spicy baked beans, spicy potato salad, spicy suppers, Texas Pepper Jelly, Texas Rib Candy

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Archive for Slow cooker delights

Texas Crockpot Chicken Chili

Spicy Crockpot Carrot Cake

Spicy Chicken & Beans

How About Some Homemade Texas BBQ Sauce!

Spicy Crockpot Chicken Soup

Super Bowl Corn Dip: Texas Spicy!

Spicy Apple Habanero Beef Stew

A Feast of Fridays: Spicy Crockpot Enchiladas

Apricot Habanero Sweet & Sour Meatballs!

Texas Pepper Jelly Crockpot Meals ROCK!

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