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I’ll say this again:  sometimes the best and tastiest recipes are also the simplest, and here’s yet another delicious and easy dish.  Tangy Fruit Salad is versatile, too, in that it can be served as a side dish, salad, or dessert!

Ingredients:

All kinds of fresh fruit, cut up and mixed together in a large bowl

Texas Pineapple Habanero Pepper Jelly

What to do:

Just before serving, pour the pepper jelly over the fruit and toss.

My family likes this dish best when everything, including the pepper jelly, is cold.  However, I gave this recipe to my neighbor and her family likes it best when everything, including the pepper jelly, is not merely room temperature, but actually heated in the microwave.  Whatever floats your boat!

These directions work with canned mixed fruit, too, but be sure you drain it thoroughly.  I don’t use bananas, but my neighbor does.

You’ve seen several delicious and easy spicy stir-fries here, and here’s one more, just as easy, just as spicy, and absolutely DELICIOUS!  This one, however, features rice, which most stir-fry recipes do not.

Get ready to serve another soon-to-be favorite meal to your family.  I’m just sayin’.

Ingredients:

1 tablespoon olive oil

1 chopped onion

3 cloves pressed garlic

1 cup chopped carrots

1 cup chopped broccoli

1 cup sugar snap peas

1/2 cup water chestnuts

Any other leftover vegetable you might have in the refrigerator, actually

Any flavor Texas Pepper Jelly, amount to personal taste (will be added at the table)

1 cup cooked rice, any kind

What to do:

In a large skillet or wok, heat the olive oil.  Add everything except the rice and pepper jelly.  Saute until everything is heated through, tender according to your family’s preferences.

Serve immediately.  Pour over the rice.  Pour Texas Pepper Jelly over everything. (I put several flavors of pepper jelly on the table.)

I like to add shredded chicken or pork when I make this, but it’s delicious “vegetarian style,” too.

Don’t count on any leftovers.

Once again: sometimes, the easiest recipes are the yummiest recipes!

These Texas Spiced Nuts are so good, you’ll never be able to make enough.

Ingredients:

1 12-ounce can of salted mixed nuts

3/4 cup sugar (I use Splenda)

1 egg white

1/2 cup Texas Pepper Jelly, any flavor

What to do:

Beat the egg white until foamy.  Add the pepper jelly and beat to foam again.  Fold in the nuts, making sure they’re thoroughly coated. Sprinkle the sugar over this mixture, stir to coat again.  Spread nut mixure on a buttered cookie sheeet and bake at 350 degrees for about 20 minutes, stirring occasionally.

The mixture will foam again in the oven.

After 20 minutes, remove from oven and cool.  Store in a covered airtight container, but you probably won’t have any left to store after you set them out for your family to eat.

These spiced nuts are absolutely fantastic, and so quick and easy!

Texas spiced nuts also make an excellent gift, if you can slap your family’s hands away long enough to fill a pretty jar and tie a ribbon around it.

I’ve used Texas Pepper Jelly’s Pineapple Habanero, Apple Jalapeno, and Berry Blend pepper jellies, and we can’t wait to try other flavors as well.

There’s just nothing like a crockpot supper, especially at the end of a busy week. Crockpot meals are so easy, and so delicious! And did I mention EASY?

Fancy Texas Crockpot Chicken is wonderful! All you need with it is a nice green salad, and you’ve got a Feast of Fridays on your table.

Ingredients:

About 2 pounds of skinless chicken, and it doesn’t matter which pieces.

2/3 cup chicken broth

1/4 cup dry white wine (or more chicken broth, if you’re not feeling brave)

Dash of garlic powder

Dash of salt

Dash of black pepper

2 cups chopped tomatoes (if you use canned tomatoes, drain thoroughly)

1 yellow sweet pepper, 1 green pepper, and 1 red pepper, cut into strips

1 cup sliced fresh mushrooms (don’t use canned)

1 large onion, diced

1 cup Texas Habanero Salsa

What to do:

Dump it all into your crockpot, set it on low, put the lid back on, and go on to work.  8 hours later, your dinner will be ready.  Serve over rice or noodles if you wish, but it’s also delicious by itself.

This is one of those meals that looks as though you’ve labored over a hot stove for hours.  Go ahead and take credit for that; you don’t have to tell anybody that it’s one of the easiest meals you’ve ever fixed!

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I’ve been told many times that our Texas Pepper Jelly stir-fry recipes are among our most popular and most- requested recipes, and I have no trouble at all believing that.  Texas Pepper Jelly stir-fry recipes are simple, delicious, nutritious, and just “different” enough that people remember them.  I make a spicy stir-fry at least once a week for my family.

Texas Pork and Sweet Potato Stir Fry is a new one for me, but as of Sunday dinner today, it’s now one of my husband’s favorites.  Give it a stir; I bet your family will like it, too!

Ingredients:

1/4 cup finely diced green onions (diced regular onions will work, too.)

1 large or two smaller sweet potatoes

1 medium tart aple (I used Granny Smith) cored, quartered, and sliced thin

12 ounces lean boneless pork strips (I used pork tenderloin strips)

1/3 cup Texas Apple Habanero (or jalepeno if you want to kick it up a notch!) pepper jelly

1 tbs. oil

1/3 cup apple juice

1 1/2 cups uncooked rice

What to do:

Prepare rice; stir half of the onions into the cooked rice; set aside and keep warm

Peel the sweet potato and cut into thin slices.  Place the slices in a microwave-safe pie plate or shallow dish, cover with plastic wrap (poke a vent in the plastic!) and microwave on high for 3 minutes.

In a wok or large skillet, heat the oil over medium heat and stir in the pork; stir it around for about 3 minutes until pork is no longer pink.  Stir in the sweet potato, pepper jelly,  and apple juice and bring to boil; then reduce heat to simmer.  Continue simmering, uncovered, for a full minute.  Stir constantly.

Serve over the rice/onion mixture.

All you need with it is a green salad.  We use Texas Pepper Jelly for salad dressing, too.

I made this sandwich – one of my husband’s FAVORITE sandwiches! – for the little neighbor girls when I was watching them for a few hours last week.  I wasn’t sure they would appreciate the habanero, but apparently they’ve been raised right, because both little girls loved it!  They called me on the phone that night and thanked me for the “corny sammich.”  We liked their name for Tim’s sandwich so much, that’s what we call it now.  Yes, people do giggle, but after they taste the corny sammich, they’ll be asking for one, too.

Ingredients:

Several slices of corned beef, fairly thin (unless you prefer it thick.)

Kaiser rolls – one for each sammich

Swiss cheese – two slices per sammich

Mandarin Orange Habanero Pepper Jelly

What To Do:

Spread the pepper jelly on both slices of bread and stack the other ingredients according to your taste. Sometimes, my husband is in the mood for Muenster cheese on it, and sometimes he wants Swiss.  Who knows what he’ll want on it tomorrow? 

Sometimes I toast the bread and sometimes I don’t.  Tim likes this sammich on rye bread sometimes, too.

He’s a huge fan of Reuben sandwiches, but he did not care for the combination of saurkraut and Mandarin orange.  However, this doesn’t rule out the other flavors!  He does love to be adventurous with his sammiches.

I am not a big corned beef fan, so I use ham on my sammich.  Mandarin Orange Habanero pepper jelly and ham, together with Swiss cheese on whole wheat. . . . . Be still, my heart.  It’s good for all that leftover turkey, too, if you still have some.  We don’t.  Tim used it all on his sammiches.

Texas is famous for its “bowls of red,” and this recipe, which uses Texas Pepper Jelly’s awesome Habanero Salsa and Choptle Habanero hot sauce, is the best I’ve encountered yet!  My family, also known as “experimental lab rats for my recipes,” will wholeheartedly agree.  My husband did finally quit after three bowls, but it was only because the laws of physics simply would not fit another bite of “red” into his stomach.

I’d offer you some, but as usual with any Texas Pepper Jelly recipe, there were no leftovers.

The Best Texas Bowl of Red Ever!

Ingredients:

1 pound ground beef (broken apart and cooked)

1 pound sausage (broken apart and cooked)

(Drain both meats as thoroughly as you can.)

4 cloves of minced garlic (fresh is best, but already-ground is ok, and garlic powder is good, too.)

2 cups chopped red pepper

1 cup chopped green pepper

2 10-ounce cans of chopped tomatoes

1 small can of chopped green chilis

4 cups tomato puree

1/2 cup Texas Chipotle Habanero hot sauce

1 cup Texas Habanero salsa

1/4 cup ketchup

1 large onion, chopped

1 large can tomato juice (If you want soup, use the entire can; if you prefer thicker chili, use half the can.)

2 large cans hot chili beans

What to do:

This is the hard part: Dump everything into a very large covered saucepan or Dutch oven.  Bring to a boil, and immediately reduce heat to simmer.  Simmer, uncovered, for about two hours.  Check every twenty minutes or so to see if it needs more liquid.  If it does, feel free to use almost any kind of liquid!  I’ve used more tomato juice, beef broth, milk (yes, milk!) old coffee. . . .almost anything works.

Serve ladled into bowls with assorted crackers, or over any kind of rice.

You can also make this recipe in your crockpot.  Just dump it all into the cooker, set it on low, and go about your business for approximately six hours.

This is one of those friendly recipes that will be a success no matter what little extras you might add or leave out.  After a while, you’ll get in tune with it and be able to easily match it to your family’s tastes.

This recipe can also be made ahead!  The day before you want it, mix it all together and bring it to a boil.  Remove from heat, cool, cover tightly, and stick it in the refrigerator until you want it – the next day, three days from now, whatever!

You can freeze it, too.

Mmmm, Texas bowls of red!  Best meal in the world for a cold winter’s day.  Or night.

We had guests for dinner on New Year’s Day, and here is the cracker/dip tray I set out.

Remember, often the most delicious things are also the simplest things.  That dip in the middle of the tray is just cream cheese and Texas Pineapple Habanero Pepper Jelly.

It was a hit, too.

Here’s proof:  My best friend Janice had never tasted pepper jelly before, and she ended up eating most of it and taking the rest home with her!  I also sent a Texas Pepper Jelly sampler tin home with her, to “hold” her until her Texas Pepper Jelly order is delivered to her house.

Janice is awesome, and she pronounced the Texas Pineapple Habanero pepper jelly awesome as well.

She’s right.  It is.

I can’t keep it in the house; it mysteriously disappears as quickly as it’s taken out of the cardboard box it was delivered in.

Already I need to order some more.