Grandama Hearn’s Ham Recipe

Ingredients:
Directions:
  1. Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
  2. Pour ginger ale into the roasting pan. Rub brown sugar over the ham. Pour Grandma Hearn’s Hot Flash Mango Scotch Bonnet Hot Pepper Sauce over top of ham. Attach pineapple slices to outside of ham with toothpicks. Secure a cherry into the middle of each pineapple slice again using toothpicks. Pour reserved pineapple juice into pan with ginger ale. Tent aluminum foil over the ham.
  3. Bake ham in preheated oven for 4 hours. Remove aluminum foil and continue baking another 30 minutes.
Check out all of our great sauces and spics at www.Peppers.com

Grandma Hearn’s Hot Flash Mango Scotch Bonnet Hot Pepper Sauce
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A** Kickin’ Bacon Bourbon Chicken Recipe

Ingredients:
  • 4 tablespoons olive oil
  • 3 pounds skinless, boneless chicken breast halves – cut into 1 inch pieces
  • 1 cup water
  • 1 cup packed light brown sugar
  • 3/4 cup apple-grape-cherry juice
  • 2/3 cup soy sauce
  • 1/4 cup A** Kickin’ Ketchup with Bacon
  • 1/4 cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon dried minced onion
  • 3/4 teaspoon crushed red pepper flakes, or to taste
  • 1/2 teaspoon ground ginger
  • 1/4 cup apple-grape-cherry juice
  • 2 tablespoons cornstarch
Directions:
  1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
  2. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, A** Kickin’ Ketchup with Bacon, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
  4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Check out all of our great sauces and spices at www.Peppers.com

A** Kickin’ Ketchup with Bacon
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Fat Cat Honey Sriracha Wings Recipe

Ingredients:
  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 2 1/2 pounds chicken wing sections
Honey Sriracha Glaze:
Directions:
  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
  2. Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
  3. Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
  4. Whisk honey, Fat Cat “Siamese” Sriracha (Chili Garlic Sauce), rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.
Check out all of our great sauces and spices at www.Peppers.com

Fat Cat “Siamese” Sriracha (Chili Garlic Sauce)
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Bear Bite Smoky Mountain Chicken Recipe

Ingredients:
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
  3. When chicken is done, remove from oven and pour on Fat Bastard Bear Bite Forest Fruit Hot Wild Black Berry Barbecue Sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.
Check out all of our great sauces and spices at www.Peppers.com

Fat Bastard Bear Bite Forest Fruit Hot Wild Black Berry Barbecue Sauce
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Not Made In China Grilled Salmon Recipe

Ingredients:
Directions:
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. Place fish in a large resealable plastic bag with the Pappy’s Not Made In China Barbecue & Dipping Sauce, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Check out all of our great sauces and spices at www.Peppers.com

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

Cheddar Bacon Sriracha Stuffed Mushrooms Recipe

Ingredients:
  • 3 slices bacon
  • 8 crimini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • 3/4 cup shredded Cheddar cheese
  • 2 tablespoons Fat Cat Bacon-Flavored Sriracha
Directions:
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps. Chop the stems.
  4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon, 1/2 cup Cheddar & Fat Cat Bacon-Flavored Sriracha. Mix well and scoop the mixture into the mushroom caps.
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Check out all of our great sauces and spices at www.Peppers.com

Fat Cat Bacon-Flavored Sriracha
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WUJU Blue Cheese Chicken Dip

Ingredients
-1 rotisserie chicken (de-boned, de-skinned, and diced)
-16 ounces of cream cheese
-4 tablespoons of Wuju hot sauce
-4 tablespoons of blue cheese dressing
-5 oz crumbled blue cheese
-2 teaspoons black pepper
-2 teaspoons paprika
-1 teaspoon red pepper flakes
-1 tablespoon garlic powder
-2 tablespoons honey
-Small container of Parmesan cheese
Instructions
-Set oven to bake @ 400 degrees Fahrenheit
-In a large bowl, slowly mix together list of ingredients sans Parmesan cheese (Don’t forget the WUJU!)
-Transfer mixture to large baking dish
-Top mixture with a healthy dosing of Parmesan cheese
-Place in oven for approximately 20 minutes
-Optional: switch to broil for the last 2 minutes in order to get a crusted top
-Let cool for at least 5 minutes before serving Serve with Nachos or Crackers, celery.
Posted in Appetizer Recipes, Poultry Recipes | Leave a comment

Maker’s Mark Bourbon Cherry Balls

Ingredients
  • 1 cup semisweet chocolate chips
  • 1/2 cup bourbon
  • 1/4 cup corn syrup
  • 3 cups crushed vanilla wafers
  • 1 1/2 cups ground walnuts
  • 24 Makers Mark Bourbon Cherries
  • 1/2 cup confectioners’ sugar

Directions

  1. In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
  2. In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners’ sugar to coat.
  3. Store in an airtight tin for at least a week before serving.
Posted in Deserts Recipes, Uncategorized | Leave a comment

J.T. Pappy’s Gator Sauced Sticky Beef Recipe

Ingredients:

Directions:

  1. Heat meat in a skillet over medium heat. Stir in the ketchup and J.T. Pappy’s M-I-L-D Gator Sauce. Heat stirring constantly until the sauces and meat are sticky.
  2. Serve meat on hamburger buns with sliced onion.

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


Posted in Appetizer Recipes, Beef Recipe, Entree Recipes | Leave a comment

Satan’s Ghost Mini Chili Calzones Recipe

Ingredients:
  • 10 strips bacon, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1 (15 ounce) can HORMEL® Chili No Beans
  • 1 tablespoon Satan’s Ghost Ghost Pepper Sauce
  • 4 (8 ounce) packages refrigerated crescent roll dough
  • 2 cups shredded Cheddar cheese
Directions:
  1. Heat oven to 400 degrees F.
  2. In large skillet over medium heat, cook bacon, bell pepper and onion 10 minutes or until crisp; drain.
  3. In bowl, combine chili, bacon mixture and Satan’s Ghost Ghost Pepper Sauce.
  4. Roll out each package of crescent roll dough into rectangle; press perforations to seal. Cut each rectangle into 8 squares. Top 16 squares with chili mixture and cheese. Cover with remaining crescent dough squares. Pinch seams together. Tuck two sides of the square under and pinch the ends to form the shape of a football. Place on baking sheets.
  5. Bake 8 to 10 minutes or until golden brown.
Check out all of our great sauces and spices at www.Peppers.com

Satan’s Ghost Ghost Pepper Sauce
Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Soup & Chili Recipes | Leave a comment