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Archive for Spicy breakfasts

Jane Goodwin | March 21, 2013
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Easter Sunday is March 31st – Make Those Breakfast Eggs Texas-Style!

Easter is coming up faster than we realize – it’s March 31 this year. It’s traditional to give the gift of a filled basket on Easter, and Texas Pepper Jelly has several different kinds of baskets filled with an assortment of pepper jellies that would be the PERFECT Easter basket gift for a friend, neighbor, or grown-up family member. While the children in your home might prefer a basket filled with chocolate bunnies and peanut butter eggs, the older family members would be ecstatic to find a basket for them, and filled with their favorite pepper jellies. We have several different shapes and sizes of spicy-filled goodness to choose from, too!

Here’s something awesome that makes Texas Pepper Jelly assortments different – and BETTER – than the assortments you can order from almost every other company: YOU get to choose your flavors. When you order an assortment of any kind from most companies, you’re limited. The baskets are pre-made, and often you are stuck with one or two flavors that nobody likes, and they go to waste, and so did part of your money.

Texas Pepper Jelly doesn’t do that to its customers. When you order an assortment from us, YOU are in charge of telling us which flavors you want. Often, people order several assortment baskets or tins and each one is different.

Order all one flavor if you wish. Order one of each. Order two of one and two of another. It’s up to you.

You tell us what kind of pepper jelly you want in your star-shaped basket, or your round basket, or your tin, and we’ll make it up fresh for you and send it right out.

Texas Pepper Jelly is proud to say that our shipping is really fast, too.

P.S. On Easter morning, when people traditionally have eggs, be sure to set out some pepper jelly to mix with the scrambled eggs, dip the boiled eggs into, spread onto your toast or biscuit or bagel, or eat with a spoon. Hey, people do that all the time. It’s great on French toast, too. And nothing jazzes up a grilled cheese sandwich like our Loco Cheese Dip and pepper jelly on whole wheat!

It’s also awesome stirred into your cocoa or coffee. And your wine, but that’s for later in the day.

Next week: Spice up that traditional Easter baked ham!

Category: Easter ideas, Feast of Fridays, holiday gifts, Loco Cheese Dip, Spicy breakfasts, Texas breakfast recipes, Texas Cookin' Tips, Texas Holiday Recipes, Texas Pepper Jelly, TPJ Recipes | Tags: assortments, baskets, cocoa, coffee, dipping eggs, Easter, easter baskets, eggs, French toast, Loco Cheese Dip, spicy assortments, Texas Easter baskets, Texas Pepper Jelly, tins, toast, wine
Jane Goodwin | December 18, 2012
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The Perfect Christmas Breakfast: Texas-Style Jelly Doughnuts

Texas style jelly doughnuts Christmas time is baking time, and Texas Pepper Jelly’s Texas Style Jelly Doughnuts will be the highlight of your family’s breakfast or snack time. They’re easy to make, too, and don’t contain much sugar at all!

Ingredients:

4 cups flour
1 teaspoon salt
2 1/2 teaspoons dry yeast (one square)Texas Christmas, Texas Pepper Jelly, holiday breakfast
1 cup milk
2 tablespoons real sugar
2 eggs
2 tablespoons butter (don’t substitute)
1/2 cup Texas Pepper Jelly, any kind
canola oil for frying
sugar and cinnamon mixture, for coating the finished doughnuts

What to do:

In a small bowl, combine the yeast, sugar, and 1/2 cup of the flour. Let rise for fifteen minutes.

In a large bowl, add all ingredients except oil, pepper jelly, and sugar/cinnamon mixture. Your final mixture should be soft but not sticky. If it’s sticky, add a little more flour. It it’s stiff, add a little more milk.

Cover, and let rise another 15 minutes.

Punch down the risen dough, turn out onto a floured surface and knead for a few seconds. With a floured rolling pin, roll out the dough to about 1/2-inch thick. Cut into rounds with a biscuit cutter, and place the rounds on a lightly floured baking sheet. Let rise for another 15 minutes.

In a heavy pot, heat the oil to 350 degrees. Fry the doughnuts, a few at a time. Turn frequently. When nicely browned, remove from oil and roll on a plate lined with sugar/cinnamon mixture. When all doughnuts are fried, fill a pastry bag with pepper jelly, insert the tip into each doughnut, and squeeze 1-2 teaspoons of pepper jelly into each doughnut. Serve and enjoy.

Category: Christmas in Texas, Spicy breakfasts, Texas breakfast recipes, Texas Christmas, Texas Holiday Recipes, Texas Pepper Jelly | Tags: easy spicy breakfast, Jelly Doughnuts, Texas Christmas, Texas Pepper Jelly, Texas-style jelly doughnuts
Jane Goodwin | September 30, 2012
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Spicy Blueberry Medley Baked Oatmeal

Monday Munchies, spicy recipes, Texas Pepper Jelly Breakfast will never be the same once your family has tasted Texas Pepper Jelly’s awesome Spicy Blueberry Medley Baked Oatmeal!

Ingredients:

1 cup oats (not quick oats!)
1/4 cup pecans or walnuts (optional)
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
pinch of salt – don’t leave it out!
1/4 cup maple syrup (sugar-free works fine, too)
1 cup milk (skim or regular)
1 large beaten egg
1 tablespoons butter, melted
1 teaspoon vanilla
1 cup Texas Pepper Jelly’s Berry Medley
1 cup blueberries (I use fresh, but frozen will be fine, too)

What to do:

1. Preheat your oven to 375.
2. Lightly spray a 2-quart baking dish with butter-flavored oil.
3. In a large bowl, mix the oats, half of the nuts, baking powder, cinnamon, and salt, and stir well.
3. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
4. Spread the Berry Medley over the bottom of the baking dish. On top of that, sprinkle half of the berries. Sprinkle the dry mixture over the fruit, and pour the liquid ingredients evenly over the oats.
5. Sprinkle the remaining nuts and berries over the top.
6. Bake at 375 for 35-40 minutes. Check with your finger to see if the oats have “set.” Let it cool for 15 minutes or so before serving; if you try to slice it while it’s still really hot, it will be too runny.

As is always the case with a Texas Pepper Jelly recipe, don’t count on any leftovers.

Are you following us on Pinterest yet?

Category: Pinterest, Spicy breakfasts, Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Pepper Jelly on Pinterest, Texas Tips, TPJ Recipes | Tags: Berry Medley, blueberries, follow us on pinterest, Spicy Blueberry Medley Baked Oatmeal, spicy breakfast, Texas Pepper Jelly, Texas Pepper Jelly on PInterest
Jane Goodwin | May 26, 2012
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Spicy Texas Doughnut Muffins

Monday Munchies, spicy recipes, Texas Pepper Jelly Oh, this recipe is SO SIMPLE, and yet you and your family are going to be crazy about it! I predict a routine family favorite for the rest of your natural lives!

Ingredients:

1 roll of refrigerator biscuits – I use the extremely inexpensive kind.
Texas Pepper Jelly of your choice
butter spray

What to do:

Preheat your oven to 400.

Use the butter spray on your muffin tin. Be generous.

Now, crack open the roll of biscuits and “pull” a hole in the middle of each one. Make it look like a doughnut.

Put the “doughnuts” in the muffin tin. Spoon a dollop (to your own taste!) of Texas Pepper Jelly in the middle. Don’t cover up the pepper jelly.

Bake at 400 degrees for 8 minutes, and then continue to check progress. When the biscuits are nicely browned to your family’s taste (everybody’s different when it comes to biscuits) remove and serve warm. Do NOT serve straight from the oven because jelly boils and is still hot even when the bread part is just warm. The dough will have risen and engulfed the pepper jelly, and once you’re cooled these down just a bit, every bite will be infused with pepper jelly.

My family doesn’t use any condiments with these; the pepper jelly is enough for them. My sister spread a little butter on hers when she joined us. These Spicy Texas Doughnut Muffins are great for breakfast or snack or any time, really.

Did I mention how easy this recipe is? I’m sure you noticed, but hey. EASY RECIPE!

And so, so amazingly delicious!

Category: Monday Munchies, Spicy breakfasts, Spicy condiments, Super Easy Party Recipes, Texas breakfast recipes, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: pepper jelly, refrigerator biscuit dough, spicy breakfast, spicy doughnuts, spicy muffins, Spicy Texas Doughnut Muffins, Texas Pepper Jelly
Jane Goodwin | May 3, 2012
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Spicy Texas Fruit Salsa (No Cooking!)

Texas Pepper Jelly salsa, fruit salsa, mixed fruit salsa When we think of salsa, we usually picture the usual red spicy sauce, which is delicious, but that’s not the kind of salsa we’re talking about this time.

Spicy Texas Fruit Salsa is a bit different, yes, but it’s still great with anything the usual salsa is good with: dipping your favorite things into, or coating your favorite things before or after cooking them! Meats, chips, even ice cream – Spicy Texas Fruit Salsa perfects them all!

Ingredients:

As many kinds of fresh fruit as you can grab hold of! Or, if you’re in a hurry, a 16=-oz. can of fruit salad. Chop the fruit fine, in any case. (approximately 2 cups, total)

1/2 cup of chopped red or white onion
2 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
4 tablespoons any flavor Texas Pepper Jelly (Choose a flavor to match whatever fruit you’ve got the most of!) (The salsa will be different every time you make it if you use a different pepper jelly each time.)

Throw everything in a large mixing bowl and make sure it’s all blended most thoroughly. Cover tightly and put it in the refrigerator overnight.

The next day, enjoy your lunch. Heck, enjoy your breakfast; this salsa is great on your toast, or sausage!

This recipe is great with Texas Pepper Jelly’s Pineapple Sweet Fire, too!

Category: Pineapple Sweet Fire, Spicy breakfasts, Super Easy Party Recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Appetizers, TPJ Recipes, TPJ Sauces and Salsas, TPJ Snacks | Tags: any flavor pepper jelly, chopped fruit. lemon juice, delicious salsa, fruit salsa, fruit salsa with pepper jelly, salsa, spicy fruit salsa, Texas Pepper Jelly, Texas Spicy Salsa
Jane Goodwin | December 19, 2011
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Christmas in Texas: Like A Bowlful of Jelly

Santa, according to the poem, had a belly that shook like a bowlful of jelly when he laughed. Whenever I hear or read that, it’s not regular jelly that comes to my mind any more.

It’s Texas Pepper Jelly.

My family have gotten into the habit of using pepper jelly on something at almost every meal now. So, I’ve gotten into the habit of putting a bowlful of pepper jelly on the table for all three meals.

I’ve caught them all licking the spoon, too.

We put pepper jelly in coffee, sangria, tea, cocoa, and water. We freeze pepper jelly in ice cube trays and drop ‘em in lemonade and punch. We put pepper jelly on mashed potatoes, and toast, and biscuits. We use pepper jelly in baked beans, and salads of all kinds. We marinade chicken, and pork, and fish in pepper jelly. Pepper jelly has replaced butter on our table. My kids put pepper jelly on pancakes and waffles and French toast. My husband makes a peanut butter-and-pepper jelly sandwich when he gets home from school. We stir it into soup. We use it instead of salad dressing. We spread it on most sandwiches.

Texas peppr jelly Christmas logoReally, I can’t think of a single pepper jelly “experiment” that flopped. The stuff is just so good.

About that sangria with pepper jelly. . . . I highly recommend that one. I mean, it’s fruit, right?

Be sure you set out a bowlful of pepper jelly on your holiday table. Santa’s watching you.

Category: Christmas in Texas, holiday gifts, Monday Munchies, Spicy breakfasts, Spicy condiments, Spicy desserts, Spicy drinks, Spicy leftovers, Spicy main dishes, Spicy salads, Spicy sandwiches, Spicy side dishes, Spicy soups |
Jane Goodwin | September 20, 2011
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My Kids Found Where I Hid My Pepper Jelly!

pepper jelly & bread I had ONE jar of Texas Pepper Jelly left – Strawberry Habanero, one of my favorites. The only reason I still had it was because I HID IT from my husband and kids. Yes, I hid it. That’s the only way I can keep the good stuff from being devoured before its time. Oh hush – you do it, too.

My Strawberry Habanero was only partly used up, too. I save it to stir into my hot tea in the morning – it’s awesomely good!

However, the picture you see above shows my Strawberry Habanero as it was, not as it is. My kids moved the jar of olives aside and found it, and the little beasts ate every last bite of it on hot buttered toast as a before-bed snack.

Did I call them beasts? I don’t really mean that. They’re my precious babies. My precious babies who found and stole my last jar of Texas Pepper Jelly and ate it ALL. I mean, what am I supposed to stir into my hot tea now? The little beasts. I mean, precious little children.

Wahhhhh. . . . .

Seriously. The only thing better than Strawberry Habanero would have to be Pineapple Habanero. Or maybe Raspberry. Or Peach. Or Texas Medley. That new Apricot is delicious, too. I make all my apple pies with Apple Habanero now, plus, Apple is awesome stirred in hot cider. To be entirely truthful, we have loved every flavor of Texas Pepper Jelly we’ve ever tried, and I never tire of thinking up new and different ways to use pepper jelly in my recipes.

I mean, I WOULD, if I had any now. Little beasts.

Category: Spicy breakfasts, Spicy drinks, Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: Apple Habanero, apricot, hide the good stuff, hot tea, little beasts, medley, peach, pepper jelly, pepper jelly in hot tea, Pineapple Habanero, raspberry, strawberry habanero, Texas Pepper Jelly
Jane Goodwin | September 9, 2011
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Syrup? Not With Texas Pepper Jelly on the Table!

It’s been a long, difficult week, and the weekend couldn’t have come soon enough! We deserve a treat, so tomorrow morning, I’m making pancakes.

Not just any pancakes, though. We don’t use syrup any more, even on pancakes. Not even on waffles. Once we tried some Texas Pepper Jelly on our pancakes, syrup seems so dull. Yes, we’ve become such Texas Pepper Jelly fanatics here, that we’re even eating it for breakfast now!

And let me tell you:  those pancakes are DELICIOUS!  No syrup necessary with Texas Pepper Jelly on your pancakes. Nope. Syrup, your days here are not just numbered – they’re timed out. Over. Done. Zip. Zilch.

Now, plan on making pancakes tomorrow morning, and open a jar of Texas Pepper Jelly to put on them.  Mmmmm, it’s AWESOME.

Any flavor is good – and if you’ve got some fresh fruit to mix with the pepper jelly, so much the better.

This is the weekend of Sept. 11, you know. Reminders of the horror will be all around us. We here at Texas Pepper Jelly want to add our wishes that nothing like this will ever happen here again.

God bless the America we were meant to be.american-flag

Category: Spicy breakfasts, Spicy condiments, Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: 9/11, America, God, pancakes, Spicy breakfasts, syrup, Texas Pepper Jelly
Jane Goodwin | May 3, 2011
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Barbecue Season Approaches!

Texas Pepper Jelly Does anybody really believe that the best recipes are the complicated recipes? At Texas Pepper Jelly, sure, we have some complicated recipes, and they’re awesomely deliciousl

However, we also maintain that our simple recipes are some of the best. You don’t have to spend hours in the kitchen to come out with a tasty treat for your family or friends. All you have to do is pour a jar of Texas Pepper Jelly over cream cheese, or spread some pepper jelly on your bread or crackers or toast. Any meat marinated in pepper jelly will melt in your mouth, and if I started nomming about Texas Pepper Jelly products and your grill, we’d be here all night.

But I will remind you that whatever you cook on your outdoor grill will be 100% better if you slather it in pepper jelly or Rib Candy.

It’s soon-to-be-summer. Stock up!

Category: BBQ, Spicy breakfasts, Spicy desserts, Spicy drinks, Spicy leftovers, Spicy main dishes, Spicy salads, Spicy sandwiches, Spicy side dishes, Spicy soups, Super Easy Party Recipes, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, TPJ Appetizers, TPJ Company dinners, TPJ Customer service, TPJ Gifts, TPJ Recipes, TPJ Sauces and Salsas, TPJ Snacks | Tags: barbecue season, pepper jelly and bread, pepper jelly and crackers, pepper jelly appetizers, pepper jelly grilling, pepper jelly over cream cheese, simple barbecue, simple recipes, simple spicy recipes, Texas Pepper Jelly, Texas Rib Candy
Jane Goodwin | April 3, 2011
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Monday Munchies: Spicy Cornbread Skillet Pie

mondaymunchies I’ve made Texas Pepper Jelly’s Spicy Cornbread Skillet Pie in several ways now, and each one was equally yummy! The basic recipe stays the same – it’s the fruit and pepper jelly choices that jazz it up.

Basic recipe:

1 teaspoons olive oil
1 pound any kind of sausage your family likes – I’ve used kielbasa, links, bulk sausage, and all kinds of Italian and Polish sausage. Your call, here.
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, chopped
3 garlic cloves, chopped
1 8.5 oz box of corn muffin mix
1/2 cup grated parmesian
1/2 cup milk – I use skim
1 large egg
1/2 cup Texas Pepper Jelly – any flavor
1/2 cup whatever kind of fruit your pepper jelly choice used
(My family likes Berry Medley best, with blackberries, for this dish.)

Set your oven to 400.
In a large skillet, heat the olive oil, add the sausage, brown on all sides.
Drain the meat well, but don’t pour out the oil from the skillet yet; you still need it. On a cutting board, cut the sausage into small pieces, an inch or less, and let the pieces drain some more on thick paper towels.

Add the peppers and onion to the skillet and cook, stirring constantly, for a few minutes; then stir in the garlic. Stir a few more minutes, and add the sausage pieces to the skillet. Turn the burner OFF. If you are using a cast iron skillet, leave contents in it and cover them with your fruit and pepper jelly choice. If your skillet is not oven-friendly, transfer contents to a large baking dish and THEN cover with the fruit and pepper jelly choices.

In a large bowl, mix together the corn muffin mix, Parmesian, milk, and egg. Spread this batter over the skillet/baking dish mixture, leaving a quarter-inch border.

Bake in your 400 degree oven until golden brown, which should be for about 15 minutes. If a toothpick comes out icky, let it bake another five minutes.

My family loves this dish for breakfast, claiming that sausage makes it breakfast food. However, I think it’s even better left over, and I like it for lunch as well.

I also like it hot OR cold, but my family prefers it hot. We usually spread more pepper jelly over the top of the corn bread, too. I put mushrooms in it once, but my family did not care for that so I’ve never done it again. I used some leftover corn once, too, and that went over really well.

Category: Monday Munchies, Spicy breakfasts, Spicy leftovers, Spicy main dishes, Super Easy Party Recipes, Texas breakfast recipes, Texas Cookin' Tips, Texas Pepper Jelly, Texas Tips, TPJ Recipes | Tags: Berry Medley Pepper Jelly, easy pepper jelly recipes, pepper jelly recipes, spicy breakfast, spicy cornbread skillet pie, spicy lunch, Texas Pepper Jelly
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