Archive for Super Easy Party Recipes
Several jars of your favorite Texas Pepper Jellies, assorted flavors
Several packages of cream cheese (or Neufchatel, if you’re dieting)
What to do:
Set out several small plates. Or a tray. Put a slab of cream cheese on each one. Or several on the tray.
Put a half cup of pepper jelly on each cream cheese slab.
Put them all on the coffee table, in front of the sofa where your crew will be sitting while they watch the football game. Put a few big bowls of assorted chips and carrot sticks on the table.
That’ll keep ‘em busy throughout the entire game. With the occasional refill, of course.
Greatest dip ever. And so very, very simple.
You don’t have long to wait for the big football game, you know.
Be sure to add Texas Spicy Wings to your menu; watching football just naturally requires some wings, you know.
Here’s how to make ours. They’re delicious.
Chicken wings – about three pounds (adjust for your crew)
2 cups Apple Cherry Habanero Rib Candy
1 2-oz jar Apple Habanero pepper jelly
1/2 2-oz jar Cherry Jalapeno pepper jelly
1/4 pound tart cherries, seeded and quartered
4 tart apples (I use Granny Smith) peeled and cubed
Dash of chili powder
What to do:
Spread the chicken wings in a large deep baking pan.
In a large mixing bowl, mix together all the other ingredients. Your sauce will be lumpy.
Pour the mixture over the wings and make sure it covers all the meat. Use a pastry brush if you need to.
Bake in a 350 oven for about 45 minutes, or when the wings are tender.
Serve with toothpicks. And be ready to make another batch. These wings are absolutely DELICIOUS.
You can make these in your crockpot, too. Just dump everything in, set it to “low” and forget about it for about 6 hours.
Be sure you have plenty of toothpicks; cocktail sausages are more fun to eat when people can just spear them.
This recipe can be made in the oven or in your crockpot. Slow cooker dishes are so convenient, and I always make this recipe in my crockpot, but if you want to use your oven, that works just fine, too.
2 packages of cocktail sausages (I usually toss a packages of tiny hot dogs in with the sausages)
1 bottle of Craig’s BBQ Sauce
2 tablespoons apricot jam
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
dash black pepper
What to do:
Put the barbecue sauce and apricot jam in a medium mixing bowl, and mix thoroughly. I use a wisk.
Add all the other ingredients, and pour over the sausages.
Turn your crockpot to “low,” and let everything cook for about six hours. (1 hour in a 350-degree oven)
If your crockpot has a lift-out crock, just remove it and place it on the coffee table in front of your football fans. Again, make sure there’s a box of toothpicks handy. Or forks, if you want to be civilized. Put a pot holder under the crock (or casserole dish) to protect your table.
Spicy Texas Cocktail Sausages are really, really good, plus, they’ll fill your whole house with awesome aroma. You have no idea until you do it, how good your house will smell.
You can also use this sauce for meatballs. Or as a condiment for sandwiches. Craig’s BBQ Sauce is really versatile.
However, there’s just something about the SuperBowl that requires BBQ sauce, isn’t there. Well, we think so!
If I were you – any and all of you – I wouldn’t even put the crockpot away in weather like this. Just put it on the counter in a convenient spot and leave it there.
Tomorrow morning, fill that crockpot with Texas Habanero Chili, go to work, or back to bed, or to the living room to put your feet – covered warmly in thick socks – up. Winter has come in with a blast. Stay home and enjoy it. Fire up your laptop and order some Texas Pepper Jelly products. Stock up.
And have Texas Chili for dinner!
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 minced garlic clove
4 cups tomato juice (or crushed tomatoes with juice)
2 15 oz cans black beans
1 15 oz cans chili beans
1 cup water
1/2 pound cooked ground beef, sausage, or a mixture – if desired. Or not. This chili is good vegetarian-style, too!
1/4 cup Craig’s BBQ Sauce
1 cup macaroni
What to do:
Throw all of the ingredients except the pasta into your crockpot, give them a quick stir, set the crockpot to “low,” and get on with your business. An hour before dinner is served, add the pasta.
Make a stack of grilled cheese sandwiches; they go great with any kind of soup.
Texas Pepper Jelly’s newest product, Craig’s BBQ Sauce, is flying off the shelves so fast, it’s hard to keep up! I’m not surprised, though; this is the best barbecue sauce I’ve ever tasted in my life – no comparison. Nothing else comes close to touching the deliciousness of Craig’s BBQ Sauce.
I made cocktail meatballs tonight and got a little carried away – on purpose, specifically so I’d have myself a little midnight snack. Check out those meatballs! Of course, any and every meatball dish is made or broken by the sauce, and this sauce rocked the kitchen. It’s easy to make, too.
You can use homemade or frozen meatballs; it’s the sauce that people will be licking off their thumbs. I mean, we wouldn’t want to WASTE any of it.
1 bag of frozen meatballs (make your own if you want – with my crew, I need around a hundred meatballs or they’ll be a riot)
1 bottle of Craig’s BBQ Sauce And hey, it’s on SALE right now!
1 two-ounce jar of Pineapple Habanero pepper jelly
1 teaspoon cinnamon powder
1 tablespoon clove powder
1 teaspoon nutmet
1 tablespoon allspice
1/4 cup finely diced onion
1/4 cup finely shredded pineapple
What to do:
Spread the meatballs in a baking pan or casserole dish – something with sides
In a mixing bowl, mix together all the other ingredients – you’ll probably need to use a whisk. Pour the mixture over the meatballs.
Bake at 350 degrees for about a half hour. Your whole house will smell wonderful.
Make enough so you’ll have a midnight snack. All those spices will give you fantastic dreams.
Oh, and don’t add any salt. You won’t need it – with nutmeg, cinnamon, allspice, and cloves? Are you kidding? Why add salt? Salt isn’t even a food, and all those spices are. Real food.
Enjoy. And now, if you’ll excuse me, I have some awesome meatballs to dig into, made with
awesomesauce Craig’s BBQ Sauce. Which is the same thing as awesomesauce, really it is.
P.S. You can make this in your crockpot if you’d rather.
So, you’re stocking up on your grilling supplies. . . filling your pantry shelves with grilling sauces, BBQ sauces, dipping sauces, pepper jellies, rubs, injections. . . .and you’re sure you’re ready for the summer’s grillings. Have you checked out your knives yet? A good filet knife can make your cookout prep a lot easier. Texas Pepper Jelly is proud to carry Messermeister knives, and their Park Plaza filet knife is the best you’ll ever find and use.
Cookouts are a way of life for many people, and no summer gathering is complete without one. There’s something about eating in the house when the sun is shining and the breeze is blowing softly that is just, well, wrong. This weather was made for eating outside.
Balancing a paper plate of delicious food is what summer is all about. Isn’t that why we have knees in the first place? And no food, not even Thanksgiving dinner, can beat a summer cookout and the food that comes off that grill.
My neighbors are grilling already, many of them, in fact. When I get home from work around 7 p.m., the neighborhood smells so good I can hardly walk into the house from my car. The smell of good barbecue is unequaled in the annals of cookbook aromas.
We’re having a family reunion for Mother’s Day on Sunday afternoon. We’re all bringing picnic food, in spite of the thunderstorm forecast. The main dish is spiral baked ham, and the glaze, which MAKES the ham, is straight from the cookbooks of Texas Pepper Jelly. Why? Because that’s the best one!
For dessert we’re having dark chocolate cake because it’s my nephew’s birthday. But we’ve got a lot of Texas Pepper Jelly to spoon over the ice cream!
Happy Mother’s Day to all of our readers, because some of you ARE mothers, and the rest of you HAVE mothers.
Grilling out is best when you’ve got a crowd, and family reunions are the best kind of crowd because they’re so often a mixture of generations – older people, children, and everything in between.
After all that excellent food is eaten, it’s time for dessert, and what dessert can rival Spicy Peach Ice Cream in a Baggie for delicious fun! Nobody is ever too old to play with their food!
Bear in mind that this recipe is for ONE BAGGIE of ice cream. Therefore, each individual will have to follow these directions with his/her own individual baggie of ice cream!
1/2 cup milk (any kind of milk will be fine, so depending on your dietary needs and what you’ve got on hand, feel free to use skim, 2%, whole, half-and-half, cream, almond, etc.)
1/2 teaspoon of vanilla
2 tablespoons of sugar (real or Splenda)
2 tablespoons finely diced peaches (canned, fresh, or frozen)
1 tablespoon of Texas Pepper Jelly’s Spicy Peach Grilling Sauce
4 cups of crushed ice
4 tablespoons salt
2 quart-size Zip-loc bag
1 gallon size Zip-loc freezer bag
What to do:
Mix the milk, vanilla, sugar, peaches, and grilling sauce in the quart size bag. Before sealing, try to force out as much air as possible, and then seal the bag. Double-check the seal – you don’t want ANY leakage. Put the filled bag inside the second bag and double-check that seal, too. (The two bags are JUST IN CASE you get a leak. . . .)
Place the two quart bag inside the gallon bag. Fill the gallon bag with ice and sprinkle all of the salt on the ice. Let as much air as possible escape, and seal the bag. Double check the seal!
Play with the bags. Toss them back and forth. Knead them. Play catch with them. Check the seals occasionally; if you get an inside leak, your ice cream is ruined.
After about 7 minutes, check the contents of your inner bag. You’ve probably got ice cream! If you don’t, play with the bags a few more minutes.
Imagine the fun of a pleasant crowd of adults and children making Spicy Peach Ice Cream in a Baggie, in your backyard!
Once your mixture has turned to ice cream, remove the inner bag, rinse off the salt, open the bag, and dig in with a spoon!
Spicy Peach Ice Cream in a Baggie is awesome fun for reunions, parties (kids and adults!) and any kind of outdoor gathering. It’s more fun than a regular dessert, the peaches are good for you, and the Spicy Peach Grilling Sauce adds a little zing to your plain ice cream.
P.S. Here’s still another way to make ice cream, from science guy Steve Spangler!
P.P.S. You can use any of Texas Pepper Jelly’s pepper jellies or Rib Candies in your ice cream, with or without the fruit. If you do use fruit, try to match it with the flavor of pepper jelly or rib candy.
P.P.P.S. You can throw some chopped nuts in the bag, too!
There’s nothing like a nice big baked ham for Easter dinner, is there? And if you think you’ve had some tasty ham before, just you wait until this year. Texas Pepper Jelly’s Pineapple Habanero Ham is the most awesomely delicious ham you and your family have ever tasted in all your lives, now and forever.
It’s easy, too. Super easy.
Just buy a big baked ham, a can of pineapple rings, and some Texas Pepper Jelly’s Pineapple Habanero.
Line a big sided baking pan with aluminum foil. Place the ham (be sure to get all the plastic wrap off it!) in the pan on the foil. Brush the ham all over with pepper jelly, and start sticking the pineapple rings all over it with toothpicks. Fasten a cherry in the middle of each pineapple ring if your family likes cherries. If you’ve got some pepper jelly left over, spoon it onto the top of the ham. (It’ll melt and trickle down all through the pineapple rings and make your ham even MORE delicious!) (Use Cherry Jalapeno -or Cherry Habanero – if you put cherries on your ham.)
Put the ham in a cold oven and set it to 350. Your ham is already baked, so all you’re really doing is heating it up and “setting” the glaze. Bake the ham about 15 minutes per pound, so you’ll have to do a little math.
When the ham is done, remove it from the oven and, while it’s still on the foil in the pan, pour a little more pepper jelly over it. Let it “set” for about 20 minutes, then remove and put on a platter. Slice. Serve. Step back. If you’re counting on leftovers so you can make a sandwich tomorrow, you’d better steal a few slices, put them in a baggie, and hide them behind the ketchup bottle in your fridge.
Happy Easter from Texas Pepper Jelly!
Texas Style Armadillo Eggs are a perfect snack or party food. They’re easy to make, your whole house will smell wonderful, they’re nutritious, and your family will LOVE THEM!
4 ounces of room-temperature cream cheese (I use Neufchatel)
1/4 cup Loco Cheese Dip (It’s on sale, too!)
1 tablespoon garlic powder
1 teaspoon finely-chopped cilantro
1/4 teaspoon ground cumin
Salt to taste (I don’t use any salt because the spices are enough)
6 medium-size jalapenos
2 pounds bulk sausage
1 tablespoon Butcher BBQ marinade
Shake & Bake (if desired) (I use it on half the batch, as my husband loves it)
What to do:
Preheat your oven to 375. Lightly grease a baking or cookie sheet
In a large bowl, mix together the cream cheese, Loco Cheese Dip, garlic, cumin, and cilantro. Blend well. Add a little salt if you think you need it.
Remove the stems from the jalapenos, cut in half lengthwise, scoop out ALL of the seeds, and cut the sliced jalapenos in half, horizontally. (You’ll end up with jalapeno quarters.)
Put about a teaspoon of the cheesy filling in each jalapeno quarter.
Pat the sausage into as many 3-inch circles as you have jalapeno quarters.
Place a stuffed jalapeno in the center of each sausage circle.
Wrap the sausage around the jalapenos, completely, and form into an egg shape.
Brush the “eggs” with the Butcher BBQ marinade. Roll in Shake & Bake, if you desire.
Put the “eggs” on the baking sheet, and bake for about 20 minutes. Watch carefully; when the sausage is cooked, they’re done. If you want them to be a little browner, put the sheet under the broiler for a few minutes.
You can also cook Texas Pepper Jelly’s Armadillo Eggs on the grill.
Serve with various dressings and dips. My daughter uses Ranch dressing, my husband uses salsa, and my son dips them in everything. As for me, I like to dip mine in Loco Cheese Dip.
I mean, has anybody ever really had enough cheese?