Recipes and Serving Suggestions for Zing and Peggy Rose

Thanksgiving/Christmas  “Bring out the Red and Green” Pepper Jelly Varieties with Turkey and Cream on Crackers

Add Peggy Rose sweet, hot and golden pepper jellies to your favorite cracker, with piece of sliced turkey and cream cheese

 Cranberry - Pepper Jelly Dip

Ingredients • One regular sized block cream cheese softened • 1 cup Peggy Rose's Hot Pepper Jelly • Half a can of cranberry sauce (either whole berry or jellied) • Crackers, pretzels, or crudité Preparation

Spread the cream cheese onto a small serving dish. Mix the cranberry and pepper jelly together in a bowl. Spoon the cranberry mixture over the cream cheese. Serve with crackers, pretzels, or crudité and enjoy!

 Turkey and Ham with Cream Cheese and Jelly on Cracker

Super Bowl / Appetizers

 Quick and Easy Pepper Jelly Varieties with Turkey and Cream Cheese on Crackers

Add Peggy Rose sweet, hot and golden pepper jellies to your favorite cracker, with piece of sliced turkey and cream cheese

 Quick and Easy Peggy Rose Sweet Pepper Jelly Appetizer

Ingredients

• 1 (8 ounce) package cream cheese, softened • ½ c. Peggy Rose sweet or golden pepper jelly • 1 T nuts

Preparation

Spread sweet pepper jelly over a softened block of cream cheese. Sprinkle nuts on top of jelly (we recommend walnuts or almonds). Serve with your favorite crackers.

 Quick and Easy Vegetable tray with Peggy Rose Sweet & Hot Pepper Jelly Dip

Ingredients

 8oz reduced-fat or fat-free sour cream  8oz regular or reduced fat cream cheese, softened  4oz Peggy Rose hot pepper jelly  4oz Peggy Rose sweet pepper jelly

Preparation

Combine all ingredients, mixing until smooth. Refrigerate until ready to serve. Serve with sliced cucumbers, carrots, celery, cherry tomatoes, broccoli, zucchini or yellow squash or tortilla / corn chips.

 Peggy Rose Hot Pepper Jelly and Meatballs

Ingredients

• 1 bag meatballs (about 1 lb frozen) • 1 bottle barbeque sauce (use your favorite flavor) • 3/4 cup Peggy Rose Hot Pepper Jelly (for milder flavor, substitute Peggy Rose Sweet or Golden Pepper Jelly if you prefer) • 1 dash cinnamon (ground) • 1 dash allspice (ground) • 1 dash cloves (ground) • 1 dash nutmeg (ground) • 1 dash black pepper

Preparation

Dump the meatballs in a big baking dish. (No need to thaw them.) Mix the rest of the ingredients in a large bowl, and pour over the meatballs.

Put in 350 degree oven for about a half hour to 45 minutes. (or put in a crockpot for at least 4 hrs.) Check to make sure meatballs are no longer frozen!

Serve from crockpot or a baking dish, with toothpicks for meatballs or a large slotted spoon to serve them up. This same mixture also works for those tiny sausages and hotdogs.

 Peggy Rose's Pepper Chicken

Ingredients

• 3 washed chicken breasts • 2 cups chicken stock • 2 tablespoons • 1 teaspoon rosemary • 4 tablespoons of Peggy Rose Pepper jelly (Hot or Golden) • and pepper to taste

Preparation

Combine ingredients in crockpot. Set crockpot on high for 4 hours and voila smothered Peggy Rose's Pepper chicken. Great by itself or served over rice or pasta. (can set crockpot at low temp and cook longer, if desired)

 Peggy Rose’s Macaroni and Cheese

Ingredients

• 1 box macaroni pasta cooked and drained • 1 cup cream cheese • 2 cup mild cheddar cheese • 1 cup plain yogurt (regular or greek) • 4 tablespoon Pepper jelly • to taste

Preparation

Cook macaroni according to package directions. Drain off water. Then mix rest of the ingredients together. Bake at 350 degrees in the oven for 45 minutes.

 Honeyed Shrimp with Peggy Rose Pepper Jelly Sauce

Ingredients

• 1 lb large shrimp, peeled and deveined • 1 T honey • 1 teaspoon water • ¼ teaspoon salt • ¼ teaspoon pepper • ¼ cup Peggy Rose hot pepper jelly • 1½ teaspoons whole grain • 1½ teaspoons apple cider

Preparation

Combine shrimp, honey, water, salt and pepper in a large bowl; toss to coat. Heat a large skillet over medium-high heat. Add shrimp; cook 2 to 4 minutes or until shrimp turn pink. Whisk together Peggy Rose Hot pepper jelly, mustard and vinegar in a small bowl. Serve sauce with shrimp for dipping.

 Zing’s Capsicana Dip • 2 T Capsicana Zing Gourmet Sauce • 4 oz cream cheese (or sour cream) • 3 T • 1 small onion, very finely chopped

Whip cream cheese until smooth. Add onion, mayonnaise and Zing sauce. Mix well. Serve as dip for vegetables, chips, or as a spread over crackers. Crab meat or finely chopped ham can also be added.

 Zing Wings

Ingredients

• 2 to 2 1/2 pounds Chicken wings • Vegetable oil • 4T Butter • 2T Bottled • 1 tsp. • ¼ c. Sour cream • ¾ c. • Celery, cut in sticks

Preparation

Preheat broiler. Slice each chicken wing into 3 regular-sized pieces at joint. Brush regular-sized pieces moderately with oil to coat uniformly. Arrange in single layer on rack in broiler pan. Broil 4 inches from heat, turn a few times till crisp, roughly 1/4 hour. Drain on paper napkins. Dissolve butter in frying pan.

Slowly stir in sauces. Incorporate broiled wings and toss to coat well. Put together blue cheese dressing and sour cream. Serve zing wings with cheese mixture and celery sticks.

 Zings Garlic Chicken

Ingredients

• 3 washed chicken breasts • 1 cup chicken stock • 1 clove minced garlic • 1 cup of Zings Capsicana sauce • Salt and pepper to taste

Preparation

Put chicken breasts in bottom of crockpot. Combine chicken stock, garlic and Zings sauce. Pour over chicken. Add salt and pepper as desired. Set crockpot on high and cook for 4 hours. (can set crockpot at low temp and cook longer, if desired). Add your favorite or vegetable/pasta and enjoy!

Summertime & Grilling

 Peggy Rose Hot Pepper Jelly (for or as a marinade or grilling sauce)

Ingredients

• ¼ c. Olive Oil • 1 T Apple Cider Vinegar • 1 tsp. Dijon or stone-ground mustard • 1 T Peggy Rose Hot Pepper Jelly • Pinch of Garlic Salt, to taste

Preparation

In a small bowl, combine olive oil, apple cider vinegar, Dijon or stone-ground mustard, hot pepper jelly, and garlic salt. Whisk vigorously with a fork. Store unused portion in refrigerator. Great for salads or as marinade or for grilling!

 Zing’s Capsicana Grilling Sauce • 2 T Capsicana Zing Gourmet Sauce • 2 T Honey • Steak, chicken breast or pork chop

Pound beef, chicken or pork with meat mallet. Mix Zing sauce with honey. Spread mixture on both sides of meat. Marinate for 2 to 4 hours in refrigerator. Grill to dark, golden brown. Salt and pepper to taste.

 The Southern Pepper Jelly Classic

Serve Peggy Rose's Pepper Jellies over cream cheese or goat cheese with butter crackers or crudité.

 Pepper Jelly Spareribs

Ingredients

• 1 rack Pork Spareribs • Salt and Pepper • 1 bottle beer • 1/2 cup Peggy Rose's Sweet Pepper Jelly • 1/2 cup BBQ Sauce • 3 cloves Garlic, minced or grated

Preparation

Preheat your oven to 250 degrees F.

Prepare the rack by removing the silver looking membrane from the back side of the ribs (you can ask your butcher to do this for you).

Set a wire rack in a large sheet pan. Pour the beer on the bottom of the sheet pan, careful not to cover more than the bottom of the sheet pan. Season the rack of spareribs with salt and pepper on both sides and rub in. Set the ribs on the wire rack. Roast uncovered at 250 degrees F for 2 hours.

While the ribs are roasting, combine the BBQ sauce, red pepper jelly and the garlic in a small microwave safe dish. Microwave for 30 seconds and stir.

After the ribs have cooked for 2 hours, remove the ribs from the oven and increase your ovens heat to 325 degrees F. Spoon half of the sauce over the ribs and use a brush to spread over the whole rack. Cover with aluminum foil and seal tightly. Place in the 325 degree F oven, baking for an additional hour, or until the meat begins to pull away from the bone. Remove the ribs and unwrap.

Spread more sauce over the top and set back in the oven. Turn your broiler on and broil for 5 minutes.

When ready to serve, brush with a little extra sauce on each serving and enjoy!

(recipe adapted from dashofsavory.com)

Anytime

 “Boring No More” Meatloaf

Instead of traditional , use Peggy Rose's Habanero Ketchup on your favorite meatloaf recipe and turn boring into banging at the dinner table tonight!

 “Zing”-tastic Shrimp

Ingredients

• 4 T Zing Capsicana Gourmet Sauce • 2 cloves garlic, minced • 1 large onion • 1/2 tsp cornstarch • 3 T vegetable oil

Preparation

1 lb. shrimp, peeled and deveined

Mix cornstarch and Zing, set aside.

Heat oil in skillet on medium high heat. Add garlic and onions and lightly brown. Add shrimp and stir-fry until shrimp turns pink.

Pour in Capsicana Zing mixture and stir until thickened.

Serve over hot rice.

Enjoy!

 Cream Cheese Ragoons

Ingredients

• 12 wonton wrappers • 6 to 8 teaspoons cream cheese • 6 to 8 teaspoons Peggy Rose's Sweet Pepper Jelly • 1 tablespoon olive oil • Maldon sea salt (to taste) • Cracked black pepper (to taste) • Chopped chives (to garnish)

Preparation

Preheat your oven to 350 degrees. On a large parchment-lined baking sheet, lay out the 12 wonton wrappers. Spoon about 1/2 teaspoon each of cream cheese and 1/2 teaspoon of Peggy Rose's Sweet Pepper Jelly. With a small bowl of water at the ready, dip your finger in the water and run it along 2 sides of the wonton wrapper. Fold wonton into a triangle and press the edges together to seal. Repeat. Brush the tops of the folded wontons with olive oil and sprinkle with salt and pepper. Bake for 10 minutes, then flip and bake another 10 minutes or until brown and crispy. Allow ragoons to cool for at least 5 minutes. Garnish with chopped chives, serve, and enjoy!

 Pepper Jelly Additions to Favorite Foods • Pot sticker : add 1 T Peggy Rose hot pepper jelly and 1 tsp. water to a sauce pan, warm on medium heat till jelly melts. Add 1 tsp. and 1/2 tsp. rice vinegar, or to taste. Serve with pot stickers. • Spiked Mayonnaise: Mix equal parts mayo and Peggy Rose Hot pepper jelly (or substitute sweet or golden for a milder flavor), use as a spread. This is especially good with ham, smoked turkey and/or Gruyere cheese. • Glazed Salmon: Mix together bourbon, honey, melted butter and Peggy Rose pepper jelly (Hot, Sweet or Golden, your preference) until evenly incorporated. Spread over salmon, and bake skin-side down at 450 degrees until done, about 12-15 minutes. • Grilled pineapple: Mix Peggy Rose pepper jelly (Hot, Sweet or Golden, your preference) with half as much warm water, stir to combine. Grill sliced pineapple. Brush pepper jelly mixture on grilled pineapple, sprinkle with cut up mint leaves and serve. • Spread a layer of Peggy Rose pepper jelly on a small wheel of Brie cheese, (Hot, Sweet or Golden, your preference) wrap in puff pastry, seal edges. Bake according to puff pastry directions. Serve warm with crackers. • Warm and brush on grilled chicken, pork chops or baked ham to glaze (Hot, Sweet or Golden, your preference). • Top a burger with Peggy Rose hot pepper jelly, caramelized onions and smoked Gouda cheese, or mix with mayonnaise and serve as a sandwich spread. • Hummus paired with “Golden” Pepper jelly, served with pita bread or pita chips