Crabanero Roasted Cajun Wings

What you’ll need.

2 # Whole Wings

1/2 c. CRABANERO HOT SAUCE(Click To BUY)

1/4 c. corn starch

2 T. Cajun spice or bay seasoning

Juice of 1/2 fresh squeezed lemon

What to do.

Put wings a bowl large enough to hold them, **(with a lid if possible to allow to marinate at least an hour or two, even better if marinated overnite).

Add the spice, corn starch, lemon juice and CRABANERO HOT SAUCE(Click To BUY) , toss the mixture well with the wings, cover and refridgerate for one hour.

Pre-heat oven to 450 degrees spread out on a foiled 1/2 sheet pan or a cookie sheet large enough to hold the whole batch**(you can freeze un cooked wings in a zip bag, just make sure you completely defrost them before you roast them.)

Allow to roast for 20 minutes, carefully loosen from pan, roast for another 20 minutes till nicely browned at this point you will be able to tell if the wings are done, by the way they appear to be bubbling under the skin.

Take from oven allow tray to cool for a few moments before serving with your favorite ranch or bleu cheese dressing.

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A** Kickin’ 7 Layer Dip Recipe

Ingredients:

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (13 ounce) jar A** Kickin Original Kick Yo’ Ass Hot! Salsa(Click To BUY)
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Directions:

  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with A** Kickin Original Kick Yo’ Ass Hot! Salsa(Click To BUY).
  4. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Check out all of our great sauces and spices at www.Peppers.com

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Wake The F*%# Up Tiramisu Coffee Jelly Recipe

Ingredients:

Directions:

  1. Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, Wake The F*%# Up!!! Tiramisu Coffee (Click To BUY), and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

Check out all of our great sauces and spices at http://peppers.com/

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Sontava Habañero Chili Nachos

Ingredients

  • 3 plum tomatoes, finely chopped
  • 1/3 cup finely chopped red or white onion
  • 1/3 cup chopped fresh cilantro
  • 1 lime
  • 12 cups corn tortilla chips
  • 2 tablespoons Sontava Habañero XX Hot Sauce (Click To BUY)
  • 1 (15 ounce) can HORMEL® Chili With Beans
  • 1 (2.25 ounce) can sliced pitted ripe olives, coarsely chopped(optional)
  • 3 cups shredded colby or Monterey Jack cheese
  • 1 fresh jalapeno chile (or more to taste), thinly sliced (optional

Directions

  1. Heat oven to 375 degrees F. In bowl, mix together tomatoes,Sontava Habañero XX Hot Sauce (Click To BUY), onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
  2. Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
  3. Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

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Butt Pucker Burger Recipe

Ingredients:

  • 2 slices bread, torn into bite size pieces
  • 1 egg, beaten
  • 1 pound ground beef chuck
  • 1 pound ground beef sirloin
  • 1 (1 ounce) package dry onion soup mix
  • 1/4 cup Worcestershire sauce
  • 1/4 cup steak sauce
  • 3 tablespoons Butt Pucker – Professor Payne Indeass’s XX – Hot Sauce (Click To BUY)
  • salt and pepper to taste
  • 1/2 (18 ounce) bottle barbeque sauce

Directions:

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Place the torn-up bread into a large bowl, and mix with the egg. Lightly mix in the ground chuck, ground sirloin, onion soup mix, Worcestershire sauce, steak sauce,Butt Pucker – Professor Payne Indeass’s XX – Hot Sauce (Click To BUY), and salt and pepper. Form the meat mixture into 6 large patties, 6 inches across by 1 inch thick.
  3. Place the burgers on the preheated grill, and cook 10 to 15 minutes per side, until the burgers are browned and no longer pink in the middle. Brush each burger with barbecue sauce, flip them and grill for 5 minutes to slightly char the sauce. Brush the other sides with sauce, flip, and grill for 5 more minutes to cook the other side.

Check out all of our great sauces and spices at http://peppers.com/

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Dave’s Left Over Spaghetti Lasagna Recipe

Ingredients:

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a 9×13-inch baking dish.
  3. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
  4. Transfer spaghetti to a large bowl and toss with Dave’s Gourmet Spicy Heirloom Marinara Organic Pasta Sauce (Click To BUY) until well combined.
  5. Mix cottage cheese and sour cream in a bowl.
  6. Spread half the spaghetti with sauce into the prepared baking dish.
  7. Spread the cottage cheese mixture evenly over the spaghetti.
  8. Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
  9. Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

Check out all of our great sauces and spices at http://peppers.com/

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Jim Beam Buffalo Chicken Salad Recipe

Ingredients:

  • 2 cups cubed, cooked chicken
  • 1/2 cup ranch dressing
  • 1/3 cup Jim Beam Original Wing Sauce (Click To BUY)
  • 3 stalks celery, diced
  • 2 green onions, chopped
  • salt and freshly ground black pepper to taste

Directions:

  1. Combine the chicken, ranch dressing, Jim Beam Original Wing Sauce (Click To BUY), celery, green onions, salt and pepper in a bowl.

Check out all of our great sauces and spices at http://peppers.com/

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Longhorn Smoky Chipotle BBQ Ribs Recipe

Ingredients:

Directions:

  1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour Longhorn Smoked Chipotle Barbeque Sauce (Click To BUY) over ribs.
  4. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C)

Check out all of our great sauces and spices at www.Peppers.com

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Heartbreaking Dawns Cold Crawfish Dip Recipe

Ingredients:

  • 1/2 cup butter
  • 2 pounds crawfish tails, with fat
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 bunch green onions, chopped
  • 1 cup mayonnaise
  • 2 tablespoons Heartbreaking Dawns Classic Gold Habañero Hot Sauce (Click To BUY)
  • 1 teaspoon Worcestershire sauce, or to taste

Directions:

  1. Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
  2. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with Heartbreaking Dawns Classic Gold Habañero Hot Sauce (Click To BUY) and Worcestershire sauce until the mixture is pink in color.
  3. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

Check out all of our great sauces and spices at http://peppers.com/

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Potty Mouth Wet Burritos Recipe

Ingredients:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (4.5 ounce) can diced green chile peppers
  • 1 (16 ounce) can refried beans
  • 1 (15 ounce) can chili without beans
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (10 ounce) can enchilada sauce
  • 2 tablespoons Potty Mouth Hot Sauce (Click To BUY)
  • 6 (12 inch) flour tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup chopped green onions
Directions
  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  2. In a saucepan, combine the chili without beans, tomato soup, Potty Mouth Hot Sauce(Click To BUY) and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Check out all of our great sauces and spices at www.Peppers.com

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