Texas Pepper Jelly Recipes

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Texas Pepper Jelly Basics

Texas Pepper Jelly is a great blend of sweet and hot that will satisfy the most demanding gourmet. To say that it is just a jelly to be used only on toast would be a huge understatement. Texas Pepper Jelly can and should be used as any other ingredient in your arsenal of spices. It is the perfect blendable spice. The uses are endless

Listed here are just a few uses that we have found for Texas Pepper Jelly. Check back often because this page is going to continue to grow.

1. Take any flavor of Texas Pepper Jelly and pour over softened cream cheese. Use crackers or wheat thins and dip. The color looks great on a table, but look quick because it will be gone in a flash.

2. Bake your favorite cake and use Texas Pepper Jelly with a cream cheese icing to drizzle on top. Or better yet slice the completed cake and spread Texas Pepper Jelly between the layers. Excellent!

3. Believe it or not …. Ice Cream …. Spoon a helping of Texas Pepper Jelly over your favorite ice cream for fresh burst of flavor.

4. Of course straight out of the jar with a spoon is always a winner.

5. Dipping sauce. Take chicken strips fried or grilled and dip straight from the jar. Grilled shrimp are great this way. It has also been said it is great with Chinese food. Egg rolls in Pineapple Habanero are terrific.

6. Finishing sauce or glaze. Excellent on brisket, ribs, chicken, ham, turkey, or sausage.

7. Brush hamburger patties with your favorite Texas Pepper Jelly while grilling.

8. Texas Pepper Jelly is a great addition to Texas BBQ Rub. Or Texas BBQ Rub’s Grilling Magic. Check them out at www.texasbbqrub.com

Recipes

Pineapple Chicken Glaze

1/2 cup butter or margarine
1 teaspoon cornstarch
1/4 cup lemon juice
1/3 cup Pineapple Habanero from Texas Pepper Jelly
2 tablespoons finely chopped onion
1 teaspoon soy sauce
1/4 teaspoon dried thyme

Melt butter in saucepan. Add cornstarch and blend. Add remaining ingredients; cook five minutes over low heat, stirring constantly. Brush on chicken during last five minutes of broiling or grilling time. Heat remaining glaze and serve with the chicken. Makes approx. one cup of glaze.

Mustard Glaze

1/2 cup prepared mustard
2/3 cup Mandarin Orange Habanero from Texas Pepper Jelly
1/2 teaspoon ground ginger

Combine ingredients. Brush mixture on pork butts or pork ribs frequently during the last hour of smoking. Or pour on prior to foil wrapping the last hour of cooking. Either way will work fine. You can also prepare these in the oven as well.

Makes about one cup. This would be enough for about 3 racks of ribs or 2 pork butts.

Peanut Butter & Chutney Dip

1 cup TPJ Berry Medley Jalapeno Jelly
1 8-ounce package cream cheese, softened
1 teaspoon curry powder
1/2 cup cranberry chutney or chutney
Water biscuits or crackers

Mix cream cheese and curry powder until blended. Spread on nine-inch serving plate. Spread peanut butter over cream cheese. Spread chutney over peanut butter.

Chill until serving. Serve with water biscuits or crackers. Store in refrigerator. Makes six to eight servings.

Gators Grilled Shrimp An original from Ritch Robin

1 lb of peeled shrimp.
1 Bottle of Texas Spicy Peach Grilling & Marinade Sauce
Black Pepper
Minced Garlic

Place the shrimp in bowl and liberally cover with Texas Spicy Peach Grilling Sauce. Sprinkle a little black pepper and add some minced garlic for a little extra flavor. Hand rubbed each shrimp to ensure complete coverage. Let mixture marinate for about 30 minutes before cooking. Placed on the grill and cooked over a direct fire of Kingsford charcoal and two split oak logs. Cooked for about 6 to 10 minutes then served.

Note: When cooking shrimp cooking times will vary with size of shrimp.

Texana’s Rib Topper

You can do this in your oven as well as on the smoker. Take a rack of spare ribs and rub with TexasBBQRub and put on the smoker. Smoke the ribs at 225 for about 3 hours. Take about 6 oz of any Texas Pepper Jelly and liberally coat the ribs. Wrap in foil and cook for approx 1 hour at same temperature. Then pull ribs and remove foil and let stand for about 45 minutes on smoker to firm up. Cut and serve.

Dave’s Special BBQ Sauce

1 jar 6.5 oz or more of Cranberry Habanero or Strawberry Habanero
1 cup Ketchup
1 cup cider vinegar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp Chile powder
1 tsp liquid smoke

Cook down about 45 minutes. Sweet and hot!

You could probably use any of the other jelly's in place. Play around with it and enjoy.

Tom’s Grilled Shrimp

A very easy recipe to prepare, but tastes like you spent all day working on it.
About one minute before you take the shrimp off the grill brush them with your favorite Texas Pepper Jelly.
Told you it was easy.

Texas Jalapeno Stuffers

Take fresh jalapenos and slice lengthwise into two halves. You can remove the seeds or leave them in. Texans tend to just leave them there. Take your favorite Texas Pepper Jelly and mix with some cream cheese and fill each ½ of the jalapeno. Take the filled jalapeno and wrap well with bacon and use toothpick to keep closed. Put on smoker for about 1 hour or until bacon is done to your specification. Eat as soon as they are ready or you won’t get any!
For a variation, take a chicken breast and cut small strips. Pan fry them on a high heat for just a few seconds on both sides and place in the jalapeno under the Texas Pepper Jelly and cream cheese. Then wrap in bacon and cook on smoker. Hmmm good.

Chicken Breasts

Take thawed chicken breasts in put in ziplock bag with a generous helping of your favorite Texas Pepper Jelly. Put in refrigerator and leave for 24 hours. Take skillet and put over med to high heat and sear breasts on both side just long enough to carmalize the Texas Pepper Jelly. Then place in baking dish and cook for about 30 minutes at 350 degrees. This is also very good with Dave’s Special BBQ Sauce.

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	Texas Pepper Jelly Cookbook $9.97

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