Looking for Quick & Easy March Madness Snacks?

It’s official; the 2022 NCAA March Madness is upon us. Although the tournament is already underway, it goes until April 4th, which gives you several weeks to celebrate your favorite college team(s) with family, friends, and of course, food. Because we know y’all would rather be watching the game than standing in the kitchen watching over food cook, we’ve put together some quick and easy recipes that’ll get you back to gameplay in a jiffy.

TPJ’s Texas Nuts

Here’s our Texas Pepper Jelly twist on Texas nuts. With less than 10 mins prep time, you’ll have a game-time snack ready before the first buzzer goes off. 

SERVINGS:16

EQUIPMENT:

• Crockpot
• Large spoon
• Measuring cups

INGREDIENTS:

• 1/4 cup melted butter (not margarine) 
• 24 ozs. of cocktail peanuts 
• 1 oz. of Craig’s Brisket Seasoning 

DIRECTIONS:

1. Put the nuts in the crockpot and pour the butter over them.  
2. Sprinkle with the Craig’s Brisket Seasoning. 
3. Cover and cook on low for about 3 hours.  
4. Turn to HIGH and remove the lid. 
5. Cook another 15 minutes, stirring occasionally. 
6. Serve warm or cool; it doesn’t matter because they’re delicious either way! 

Texas Pepper Jelly Crescent Roll-Ups 

We said quick and easy recipes, and not many get any easier than our TPJ Crescent Roll-Ups, making them ideal for putting together right before the game, so they’re nice and warm when serving.  

SERVINGS: 16

EQUIPMENT: 

• Baking sheet
• Small bowl
• Fork
• Measuring cup
• Measuring spoons

INGREDIENTS:

• 4 (8 oz.) cans refrigerated crescent rolls 
• 1 (8 oz.) package cream cheese, softened 
• 1 egg, lightly beaten 
• 1/3 cup Texas Pepper Jelly Strawberry Habanero 

DIRECTIONS:

1. Preheat oven to 375° F.
2. Unroll 1 can crescent roll dough onto a lightly floured surface.
3. Divide into two pieces, separating at the center perforation. 
4. Press each piece into a 7-inch square.  
5. Bring corners to center, partially overlapping each; gently press corners into centers using thumb, making a slight indentation.   
6. Repeat process with remaining cans of crescent rolls.
7. Transfer to lightly greased baking sheets. 
8. Stir together cream cheese and egg, mixing well. 
9. Spoon one tablespoon cream cheese mixture into the center of each dough circle, and top with 2 tsp. pepper jelly. 
10. Bake in batches for 15 to 18 minutes or until golden brown.

Texas Pepper Jelly Pineapple Habanero Pizza 

Our Texas Pepper Jelly Pineapple Habanero Pizza is full of flavor! It kicks ordinary Hawaiian pizza up more than one notch of deliciousness and is ready in no time. 

SERVINGS: 8 – 10

EQUIPMENT:

• Measuring cups
• Spatula or large spoon
• Pizza pan
• Pizza cutter or knife

INGREDIENTS:

• Pizza crust for one 12” to 14” pizza
• 1 (5oz) jar of Texas Pepper Jelly Pineapple Habanero  
• 1 cup diced pineapple, fresh or canned, well-drained 
• 1 cup diced ham 
• 1 cup mozzarella cheese (any kind of cheese works here, so use whatever your family likes best) 
• Dash of oregano 

DIRECTIONS: 

1. Preheat oven to 425° F.
2. Spread the crust over a greased pizza pan. 
3. Spread the entire jar of Texas Pepper Jelly Pineapple Habanero over the crust
4. Cover with the diced pineapple and ham. 
5. Bake on the bottom rack for about 15 minutes or until the crust is browned. 
6. Remove pizza from the oven and sprinkle the cheese over it. 
7. Return to the oven and bake at 350° F until the cheese is melted. 
8. Remove from oven; let pizza rest for about five minutes before slicing.

Texas Pepper Jelly Chip n’ Dip Spicy Cheesecake 

Although you might think this Chip n’ Dip Spicy Cheesecake recipe is complicated with its 13 steps, it’s actually an easy recipe to make a day or two ahead of gameday.

SERVINGS: 12-16

EQUIPMENT:

• 9-inch springform pan
• Spatula
• Measuring cups
• Measuring spoons
• Mixer
• Large mixing bowl

INGREDIENTS:

• 2 Tbsp. cornmeal 
• 1 Tbsp. chili powder 
• 3 (8 oz.) packages cream cheese, softened 
• 2 large eggs 
• 2 tsp. garlic powder 
• 1/2 tsp. ground cumin 
• 2 (4 oz.) cans diced green chilies 
• 1 cup sliced green onions, green and white parts 
• 1 (16 oz.) jar salsa (any flavor) 
• 2 cups shredded cheddar cheese 
• 1 cup Texas Pepper Jelly, any flavor 
• ½ cup sour cream 
• tortilla chips or assorted crackers 

DIRECTIONS:

1. Preheat oven to 325° F. 
2. Spread vegetable oil the inside of a 9-inch springform pan.  
3. Combine cornmeal and chili powder and sprinkle over the sides and bottom of the pan to coat. 
4. Beat the cream cheese, eggs, garlic powder, and cumin in a large mixer bowl until smooth. 
5. Stir in chilies and ½ of the green onions. 
6. Pour half of the batter into the pan. 
7. Spoon one cup salsa and ½ cup pepper jelly on top of the batter.
8. Sprinkle 1 1/2 cup cheddar cheese over the salsa mixture. 
9. Spread the remaining batter on top of the cheese. 
10. Bake for 55 to 60 minutes or until edges are set, but the center moves slightly. 
11. Cool completely in the pan on a wire rack; when cooled, remove side of springform pan. 
12. Spread remaining salsa and pepper jelly on top; sprinkle with remaining cheese and green onions. 
13. Scoop a ball of sour cream on top. 
14. Serve with tortilla chips or crackers.