(Jelly and Ice Cream)
- 1 pack of Truly Texas Chili Mix
- 2 jars of Truly Texas Fiesta Salsa (black bean and corn)
- 1 can diced tomatoes
- ½ can of chicken broth
- Add pepper pack to taste.
- 1 jar or Truly Texas Chipotle Con Queso
- 1 jar of Truly Texas Fiesta Salsa (black bean and corn)
- 8 oz Cream Cheese (softened)
- 1 10 oz jar Cranberry Habanero Jelly (softened)
- 1 pkg deli sliced turkey breast
Refrigerate overnight and cut into bite sized pinwheels just before serving.
- 1 jar Truly Texas Cranberry Habanero Jelly
- ½ cup Naval Orange chunks-(membrane removed and broken into chunks)
- ½ cup Granny Smith apple chunks (small)
- ½ cup Pecans- chopped (optional or substitute walnuts)
Serve with chicken, turkey or stuffing.
- 1 T butter
- 1 16oz pkg chopped pecans
- 2 lbs prepared frozen meatballs, thawed
- 2 12oz bottles Southern Pecan BBQ sauce
- 1/2 c bourbon
- Spread 1 teaspoon Truly Texas Raspberry Habanero Jelly on 2 graham crackers (don't break the crackers apart)
- Top with 1 large marshmallow and ½ ounce square of dark chocolate.
- Microwave 10-15 seconds until marshmallow begins to melt.(150 calories)
- 1 ¾ cups blue corn tortilla chips (about ½ of a 22 ounce bag)
- ½ stick (4 tablespoons) butter
- 2 teaspoons honey
- 8 fresh roasted mild Hatch green chilies, seeded and chopped (can use canned)
- 1 ½ cups sour cream
- 1 pound cream cheese, at room temperature
- ½ pound Monterrey Jack cheese, grated
- ½ pound sharp White Cheddar cheese, grated
- 2 large eggs
- 1 chipotle pepper in adobo sauce
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 jar (16 oz) Truly Texas Peach Salsa
- Preheat oven to 325oF.
To make the crust, grind the tortilla chips in a food processor until about the consistency of bread crumbs. Melt butter and in a medium bowl, stir the chips into the butter. Stir in the honey. Mix well. Spray a 9" or 10" spring form pan. Press the mixture onto bottom of the spring form pan and set aside.
Peel the skins from the roasted peppers, remove seeds and chop finely. In a stand-up mixer or a large bowl with a hand mixer, beat the cream cheese, the Monterrey Jack cheese, cream cheese and sour cream until smooth. Add the eggs, one at a time, beating well after the addition of each. Mash the chipotle pepper with a fork into a paste-like texture and add to the cheese mixture. Mix well. Fold in the peppers, cilantro, salt, and pepper. Pour mixture into the prepared pan and bake in the center of the oven for 45 minutes to 1 hour, checking after 45 minutes. (Cake should be golden and puffed, and just set in the center.) Remove from the oven and cool completely on a rack before unmolding and serving.
Serve the cheesecake in individual servings, and top with the 1- 2 Tbs of Truly Texas Peach salsa. Makes 8-10 servings.