Voodoo Chile Taco Hot Sauce Breakfast Bake


1/4lb. bulk lean breakfast sausage
2 1/2oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3cup sour cream
1/4cup chopped green onions (4 medium)
1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original or Buttermilk Biscuits
5oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4cup chopped fresh cilantro
  • 1 Heat oven to 350°F. Spray 8×8- or 11×7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink.
  • 2 Meanwhile, in small bowl, mix 2 tsp Voodoo Chile Bacon Taco Hot Sauce, the queso fresco, sour cream and onions; set aside. Separate dough into 8 biscuits; cut each into 8 pieces. Place into sprayed dish; spread evenly.
  • 3 Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top.
  • 4 Bake at 350°F. for 30 to 35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack cheese over top.
  • 5 Return to oven; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.
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WUJU Spicy Soy-Ginger Glazed Chicken Wings

Spicy Soy-Ginger Glaze (Mix separately):
  • 1/3 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoons of sliced/minced ginger root or 1/2 tablespoon of ground ginger
  • 4 tablespoons Wuju hot sauce
  • 1 teaspoon paprika
  • 1 tablespoon garlic powder
  • 4 pounds of wings and drumsticks
  • 2 tablespoons of vegetable or sesame oil
  • 1 tablespoon of sea salt
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon of paprika
Instructions For Glaze: -In a small sauce pan, reduce mixture on low heat for 6-8 minutes. Stir constantly. Remove and put aside. Portion glaze into two halves.
Instructions For Wings: -Preheat oven to 400 degrees Fahrenheit -In a large bowl, toss wings in oil and seasonings -Place wings on a foil-lined baking sheet -Bake for 45 minutes, flipping half way though -Using half of the glaze, toss the wings -Return to oven, baking for an additional 6-8 minutes (3-4 minutes a side – flip halfway through) -Remove wings from oven and toss in remaining glaze.Serve with Celery & Blue Cheese Dressing, Enjoy!
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Sting N Linger Spicy Ghost Pepper Bloody Mary

  • 1 habanero pepper, seeded and diced – or more to taste (wear gloves)
  • 1 cup Sting N Linger Ghost Pepper Bloody Mary Mix
  • 1/2 lemon, juiced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 fluid ounces premium vodka, divided
  1. Place habanero pepper, tomato juice, lemon juice, Worcestershire sauce, onion powder, cumin, and salt in a blender. Blend until smooth. Adjust level of spice by adding more habanero pepper, if desired. Refrigerate until chilled, at least 2 hours.
  2. Fill 2 old fashioned glasses with ice, pour 2 ounces of vodka in each glass, and top off with Sting N Linger Ghost Pepper Bloody Mary Mix.
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How The Grinch Stole The Deep Fried Turkey Recipe

  • 2 cups butter
  • 1/4 cup onion juice
  • 1/4 cup garlic juice
  • 1/4 cup How The Grinch Stole The Heat Hot Sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 7 fluid ounces beer
  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  1. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, How The Grinch Stole The Heat Hot Sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  3. When it’s time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  4. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.
Check out all of our great sauces and spices at www.Peppers.com

How The Grinch Stole The Heat Hot Sauce
Posted in Entree Recipes, Poultry Recipes | Leave a comment

Backyard Cranberry Jelly Stuffed Porkchops

  • 2 tablespoons butter
  • 1/8 yellow onion, minced
  • 1 Granny Smith apple – peeled, cored and diced
  • 2 stalks celery ribs, finely chopped
  • 1/4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 5 (1 inch thick) boneless pork chops
  • 1 cup apple juice
  • 1 tablespoon cornstarch
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons Backyard Cranberry Jelly


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries and Backyard Cranberry Jelly . Season with salt.
  3. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
  4. Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
  5. Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
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Not Made in China Asain Taco Recipe

  1. In a mixing bowl, combine chopped steak and Pappy’s Not Made In China Barbecue & Dipping Sauce. Cover and refrigerate for 30 minutes.
  2. In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, Pappy’s Not Made In China Barbecue & Dipping Sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos.
  3. Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally.
  4. To assemble the tacos, place 1/4 cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Not Made in China steak and sprinkle with sliced green onions. Repeat and enjoy.
Check out all of our great sauces and spices at www.Peppers.com

Pappy’s Not Made In China Barbecue & Dipping Sauce
Posted in Appetizer Recipes, Beef Recipe, Entree Recipes, Tacos | Leave a comment

Fat Cat Sriracha Shrimp Recipe

  • 1 1/4 cups mayonnaise
  • 1/2 cup Fat Cat “Siamese” Sriracha (Chili Garlic Sauce)
  • 2 1/2 pounds peeled and deveined shrimp
  • 1/2 cup cornstarch, or as needed
  • 2 cups vegetable oil for frying, or as needed
  • 4 lettuce leaves (optional)
  • 1/4 cup chopped green onion, or to taste
  1. Stir mayonnaise and Fat Cat “Siamese” Sriracha (Chili Garlic Sauce) together in a large bowl.
  2. Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
  5. Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
  6. Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.
Check out all of our great sauces and spices at www.Peppers.com

Fat Cat “Siamese” Sriracha (Chili Garlic Sauce)
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Clamlube Beach Party Spicy Nirvana Salad

  • 1 cup romaine lettuce, in bite-size pieces
  • 1 cup spinach, in bite-size pieces
  • 1/2 cup cauliflower pieces
  • 1/2 cup red onion, sliced
  • 1/2 cup red cabbage, shredded
  • 1/2 cup chickpeas (garbanzos), drained and rinsed
  • 1 orange, peeled (sliced or in chunks)
  • 1/2 cup strawberries, sliced
  • 2 tablespoons dry-roasted unsalted peanuts
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons Clamlube Beach Party Spice Wave Nirvana Hot Sauce


  1. Toss salad ingredients in a large bowl and serve with Clamlube Beach Party Spice Wave Nirvana Hot Sauce.
Posted in Fruits & Veggies Recipes, Salad & Pasta Recipes | Leave a comment

Bone Suckin’ Homemade Turkey Soup



Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired


  • 1 Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, Bone Suckin’ Sauce Chicken Seasoning & Rub and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • 2 Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
  • 3 Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • 4 Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Posted in Poultry Recipes, Soup & Chili Recipes, Wild Game Recipes | Leave a comment

Beach Days Fish Chowder Recipe

  • 2 tablespoons butter, or more to taste
  • 1 sweet onion. diced
  • 1 1/4 cups water, divided
  • 1 pound cod fillets
  • 1 large russet potato, peeled and cut into cubes
  • 2 tablespoons Beach Days Garlic Habañero Hot Sauce
  • salt and ground black pepper to taste
  • 1 cup whole milk
  • 1 cup evaporated milk
  1. Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.
  2. Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.
  3. Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.
  4. Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with Beach Days Garlic Habañero Hot Sauce, salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.
Check out all of our great sauces and spices at www.Peppers.com

Beach Days Garlic Habañero Hot Sauce
Posted in Appetizer Recipes, Entree Recipes, Seafood Recipes, Soup & Chili Recipes | Leave a comment