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Spinach and Bacon Quiche with Pepper Jelly


  • ¾ pound sliced bacon
  • refrigerated pie crust (9 inch) 
  • 6 eggs, beaten
  • 1 ½ cups heavy cream
  • Salt and ground black pepper to taste
  • 3 dashes Worcestershire sauce
  • 6 dashes hot pepper sauce (like Frank’s)
  • 10 ounces fresh spinach
  • 1  cup shredded cheddar cheese
  • ¾ cup jack cheese
  • ½ cup chopped green onion
  • ¼ cup grated Parmesan cheese
  • ¼ cup Shirley Ann’s jalapeño pepper jelly


  1. 1.      Preheat oven to 375 degrees.
  2. 2.      Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  3. 3.      Fit the pie crust into a pie dish, and layer with pepper jelly, set aside.
  4. 4.      In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  5. 5.      Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
  6. 6.      Allow to cool for 5 minutes then slice and serve!



Shirley Ann’s Rocky Ford Cantaloupe Crepes

Crepe Filling:

  • 2 cups Shirley Ann’s  cantaloupe preserve
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons sliced mint



  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • ¾ teaspoon vanilla extract
  • ½ cup milk
  • 1 tablespoon melted butter
  • 2 eggs
  • 2 tablespoons freshly chopped mint leaves


  1. 1.      In a small bowl, mix together preserves, cream cheese and sliced mint until well incorporated. Set aside.
  2. 2.      Add all of the batter ingredients to a blender and blend well.
  3. 3.      Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  4. 4.      Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Apply jelly mixture. Fold crepe over. Sprinkle mint leaves over folded crepe.
  5. 5.      Serve hot.



Southwestern Breakfast Bagel Sandwich with Pepper Jelly


·         4 – southwestern breakfast sausage patties

·         2 tablespoons Shirley Ann’s Intense pepper jelly

  • 12 large eggs
  • 3 tablespoons finely chopped chives
  • 3 tablespoons unsalted butter
  • 4 jalapeño cheese bagels
  • 4 slices Monterey jack cheese
  • Salt and freshly ground pepper to taste



Breakfast Sausage: Heat grill to medium. Grill until cooked completely through, about 4 minutes per side.



Heat grill to medium. Whisk together eggs, salt, pepper, and chives in a medium bowl. Melt the butter in skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat.

Place bagels, cut side down, on the grill and toast until golden brown. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Smother bagel tops with Shirley Ann’s Intense pepper jelly, close the cover and just let heat through, about 1 minute.

Serve hot.


Spicy Peanut Butter and Jelly Oatmeal


  • ½ cup water
  • ½ cup skim milk
  • Pinch kosher salt
  • 1/3 cup of your favorite Oats
  • 2 tablespoons peanut butter
  • 1 tablespoon Shirley Ann’s Raspberry Jalapeno Jelly



  1. 1.       In a medium saucepan, bring the water and milk to a boil.
  2. 2.       Add the oats and salt.
  3. 3.       Reduce heat to low and simmer for 5 minutes.
  4. 4.       Allow to sit for 1 minute.
  5. 5.       Stir in the peanut butter and pepper jelly.
  6. 6.       Serve hot!



Pepper Jelly Mascarpone Puff Pastry




  1. 1.      Preheat oven to 220°C.
  2. 2.      Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
  3. 3.      Place a quarter of jam and quarter of cream cheese into the center of pastry. Don't overfill or it will leak out during cooking.
  4. 4.      Carefully bring the four points together  and twist
  5. 5.      Bake for approximately 20 mins or until golden.
  6. 6.      When cool dust with icing and enjoy.


Pepper Jelly Glazed Winter Squash


  • 3 ½ pounds of  squash
  • 5 tablespoons Shirley Anne’s pepper jelly
  • 1 clove garlic, minced
  • 3 tablespoons unsalted butter
  • 1 teaspoon chopped fresh chives
  • Kosher salt and pepper to taste


Heat the oven to 350 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

Cut each squash into 8 wedges, clean the seeds out with a spoon.

In a small saucepan over low heat, stir together the jelly, garlic, and butter until melted. Place the squash, skin side down, on the pan and heavily brush the glaze over it. Generously sprinkle with salt and freshly ground pepper. Place in the center of the oven and roast for 45 minutes.

Sprinkle with the chives and serve immediately.



Country Fried Chicken and Roasted Corn with Pepper Jelly Glaze


  • 1 teaspoon pepper
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • 1 (1 to 2 1/2-pound) chicken, cut into pieces



In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper.

Season the chicken with the salt and garlic powder seasonings.  Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 14 minutes, white meat around 10 minutes.

Drain on a paper towel. Serve warm.

Roasted Pepper Jelly Corn


  • 4 ears corn, un-shucked
  • 4 tablespoons Shirley Anne’s pepper jelly
  • 2 tablespoons butter
  • salt
  • foil


To make the sauce: combine the pepper jelly and butter in a small saucepan. Place over low heat until the butter melts, stir, and lather over hot corn.

Place the ears of corn, side by side, on a large piece of foil. Wrap tightly and repeat with one more layer. Place on grill over high heat for 8-10 minutes per side. Let the corn cool for 10 minutes before unwrapping and shucking. Serve hot with the extra sauce.


Coconut Shrimp with Pepper Jelly Dipping Sauce


  • 3 egg whites
  • 2 cups sweetened coconut flakes
  • 1 pound large deveined and peeled shrimp. Do not remove the tails.
  • 3 tbsp cornmeal
  • 3 tbsp flour
  • 2 heaping tbsp of  Seafood Seasoning
  • 3 ounces Shirley Anne’s pepper jelly
  • Oil for frying
  • Parsley for garnish


  1. Separate yolks from egg whites. Place egg whites in a bowl and whisk together.
  2. Mix coconut flakes, cornmeal, flour and seafood seasoning on a large platter.
  3. Heat oil in frying pan on medium heat.
  4. Dip each shrimp into the egg white mix, then roll in the coconut mix.  Prior to dipping in the egg white mix, you can butterfly the shrimp.
  5. Fry each shrimp until lightly brown. This only requires about a minute on each side.
  6. Place about 3 ounces of the Shirley Anne’s Pepper Jelly in a microwave safe bowl.
  7. Heat the pepper jelly for about 20 seconds in the microwave to soften the jelly. Use this as the dipping sauce.
  8. Place a small amount of pepper jelly on each shrimp. Add garnish and serve.



Sweet and Spicy Pepper Jelly Chicken Wings


  • 12 chicken wingettes
  • 1  jar Shirley Ann’s pepper jelly- apply about 1 tablespoon or so for each wing.
  • 3 tablespoons of Olive Oil
  • 1 tablespoon Basil
  • 1 package Italian seasoning
  • Celery and carrots
  • Preferred Dressing


  1. Preheat oven to 350 degrees.
  2. Place wingettes on a cookie sheet and bake for about 35 minutes.
  3. While the wingettes are baking, mix the olive oil, Basil and Italian Salad Dressing Seasoning.
  4. After the first 35 mintues, remove the wingettes, then apply the wing sauce that you have made on the wingettes.
  5. Place the wingettes back in the oven and bake for about 10 minutes.
  6. Lather the wings with Shirley Anne’s pepper jelly and finish on grill.
  7. Serve with celery and your choice of Blue Cheese or Ranch dressing.


Mussels with Pepper Jelly Sauce

When cooking mussels always remember to discard any mussels that are open or cracked prior to the cooking process and discard any mussels that do not open after the cooking process.


  • 1 pound of frozen mussels
  • 1/2 stick butter
  • 2 teaspoons olive oil
  • 1/4 medium onion, diced
  • Juice from 1 lime
  • 1 clove garlic, minced
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons Shirley Anne’s Pepper Jelly
  • 3 dashes of your favorite hot sauce
  • 1 teaspoon Cracked Pepper


1. Mix all ingredients, except the mussels, in a medium saucepan.
2. Heat to a boil, then simmer for 10 minutes.
3. To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut. 

4. Cook mussels for about 10 minutes.
5. Pour the sauce over the mussels and serve.


Sweet & Sour Meatballs




  • 2-3 lbs. of ground chuck (or very lean hamburger)
  • 1 tbsp. lemon juice
  • 2 eggs
  • 1 cup cooked rice
  • 1 1/2 cup  bread crumbs
  • 1 tbsp. chopped onion, fine
  • 1 1/2 tsp. salt
  • ½ tsb pepper
  • 2 tbsp. brown sugar


  • 1/2 cup Shirley Anne’s pepper Jelly
  • 1  cup ketchup
  • 1 ¼ tbsp. lemon juice


Combine meatball ingredients. Form into balls about the size of a golf ball.  Brown all sides of meatballs in frying pan.

Combine ingredients for sauce. Simmer over low heat until jelly melts.  Pour sauce over meatballs. Heat for about 25 minutes in sauce on low.

Can serve immediately or keep on low heat.


Grilled Ham Steak and Cheese Grits with Pepper Jelly



Grilled Ham Steaks

Heat a large, 12-inch nonstick sauté pan over medium heat and add 2 tablespoons of the butter. Once the butter has stopped foaming, add the ham steaks one at a time and saute until golden brown, about 3 minutes on each side. Remove the ham steaks and set aside as you prepare the sauce.

Add 1 tablespoon of the remaining butter to the sauté pan and once melted, add the onions, peppers and garlic to the pan. Sauté until the vegetables are softened. Add the chicken stock and pepper jelly and scrape up any bits that may have settled on the bottom of the pan. Bring to a boil and cook for 2 minutes. Remove from the heat and swirl the last tablespoon of butter into the pan. Serve over the ham steaks and grits.

Cheesy Grits

  • 4 cups water
  • ½  teaspoons salt
  • 1 ½  cups grits (not instant)
  • 2 cups milk
  • 1 cup heavy cream
  • 8 tablespoons butter
  • ½  teaspoon fresh cracked black pepper
  • 1 cup shredded white Cheddar
  • ½ cup Monterey jack



In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached. Fold the cheese into the grits, and keep covered and warm until ready to use.

Sweet and Spicy Sloppy Joe Sliders


For the Sloppy Joe Sauce:

  • 1 teaspoon olive oil
  • 1/2 onion, diced
  • ½ cup Shirley Anne’s pepper jelly
  • ¼ cup rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard
  • 1 ½ tablespoon Worcestershire sauce
  • 1 tsp fresh garlic
  • 1 cup ketchup
  • Salt
  • Freshly ground black pepper
  • 2 cups chopped cooked meat


For the Fried Onion Rings:

  • 2 cups canola oil
  • 2 red onions, sliced into thin rings
  • Salt/pepper
  • 1 cup flour

For the Sliders:

  • 16 slider buns, toasted
  • Bibb lettuce leaves
  • 2 tomatoes, sliced
  • Shirley Ann’s Bread ‘N Butter Pickles


For the Sauce, heat the olive oil in a saucepan over high heat. Add the onions and cook until browned. Stirring constantly, add the pepper jelly, vinegar, honey, mustard, Worcestershire, ketchup, salt and pepper and cook until warmed through. Either use immediately, or store in the refrigerator for a few days. Warm the sauce in a medium saucepan and add the meat. Stirring well, cook covered on low for about 15 minutes, until the sauce and meat are heated through.

For the Fried Onion Rings, heat the oil in a large saucepan to 350 degrees. Toss the onions with salt and pepper. Cover the onion rings in the flour and drop them into the oil. Cook a few at a time, until the rings are golden. Remove and drain on paper towels. Season with a touch of salt.

For the Sliders, toast the buns. Spoon the saucy meat onto the buns, and top with onion rings, lettuce, and tomato slices and pickles.

Raspberry Jalapeno Vinaigrette


  • 1 tbls Shirley Ann’s Raspberry Pepper jelly  
    • ¼ cup white vinegar
    • 1/3 cup olive oil 
    • salt and pepper

Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve


Pan Fried Pepper Jelly Pork Chops


  • 4 bone-in, center-cut porkchops, 1-1/2 to 2 inches thick
  • 2 Tbs. butter
  • 1 Tbs. olive oil
  • 1 small shallot, chopped
  • ¼ cup chicken stock
  • ½ cup white wine
  • 1 shot bourbon
  • ¾ cup Shirley Anne’s pepper jelly
  • salt and pepper to taste


Preheat oven to 375F.

In a large skillet melt butter and heat olive oil over high heat. Season pork chops with salt and pepper on both sides, sear both sides in skillet until golden brown.  Transfer skillet to preheated oven to finish cooking, about 8-10 more minutes, depending on thickness. When done remove skillet from oven and remove chops to a plate. Cover with foil to retain heat.

Spoon out any fat from skillet in excess of 2 tablespoons. Return skillet to medium-high heat and add shallots. Sauté until soft. Pour in wine and whiskey.  Let bourbon evaporate until almost gone and then stir in pepper jelly and chicken stock. The sauce will thicken slightly. Season sauce with salt and pepper. Pour sauce over chops and serve immediately.


Bacon Wrapped Quail with a Pepper Jelly Glaze


  • 8 quail, about 5 1/2 ounces each, dressed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 strips thick-cut bacon
  • 1/2 cup pepper jelly
  • ½ cup marsala wine
  • 1/2 teaspoon Worcestershire sauce


Season each quail with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Wrap the bacon around the quail and secure with a toothpick.

Preheat a grill to medium-low.

In a bowl whisk the pepper jelly, wine, and Worcestershire sauce until smooth.

Place the bacon-wrapped quail on the grill and cook, turning frequently, for 10 to 12 minutes,  until bacon is beginning to caramelize in places and the quail have grill marks on all sides. Brush the quail with the glaze and continue turning, glazing, and cooking until birds are nicely grilled on all sides and the flesh is cooked through, about 10 minutes longer.

Set aside to rest briefly before slicing and serving .


Sweet and Spicy BBQ Beans


BBQ Jelly:

  • ½ cup ketchup
  • ¼ cup red wine vinegar
  • ¼ cup Shirley Anne’s pepper jelly
  • 1 tablespoon honey
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • Juice from ½ lime

Red Beans:

  • 3 tablespoons grapeseed oil
  • 1 medium onion chopped
  • 1 large bell pepper, chopped
  • 3 ribs celery, roughly chopped
  • 48 ounces canned red beans, rinsed and drained
  • 3 tablespoons minced garlic
  • 8 ounces Andouille, thinly sliced
  • 1 tablespoon minced parsley leaves
  • ½ tsp chili powder
  • ½ tsp chili flakes
  • 2 cups chicken stock



Preheat the oven to 350 degrees F.

BBQ  Jelly:

Whisk all of the ingredients together in a mixing bowl and set aside until needed.


Red Beans:

In a 2 gallon pot over high heat, add the grapeseed oil and the onions, pepper and celery. Cook about 15 minutes. Add the beans, garlic and andouille and cook for 5 more minutes. Remove from the stove and add the parsley, chili powder, pepper flakes and the chicken stock. Pour the entire bean mixture into a casserole dish, and stir in the BBQ jelly. Bake for 20 minutes. Remove from the oven and serve.


Lettuce Wraps with Pepper Jelly Sauce


  • 4 (8-ounce) boneless, skinless chicken breasts
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup Shirley Anne’s pepper jelly
  • 2 tablespoons soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon peeled, grated ginger
  • ½ small jalapeno, seeded, ribs removed, and minced
  • 12 ounces Boston or Bibb lettuce, leaves separated
  • 3 green onions, thinly sliced
  • Handful fresh sliced bamboo shoots
  • Handful shiitake mushroom


Preheat a grill to medium-high heat.


Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.


While the chicken is cooking, add the Shirley Anne’s pepper jelly, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill and let the glaze simmer 3 minutes so the flavors can combine.


Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.


Shred the chicken with a fork


Place the chicken in lettuce cups together on a platter. Sprinkle with green onions, mushrooms and bamboo shoots. Serve with Shirley Anne’s pepper jelly for dipping.


Sweet & Spicy Coleslaw


  • 6 cups thinly sliced red cabbage
  • 1/2 cup matchstick-cut red apple
  • 1/2 cup matchstick-cut green apple
  • 1/3 cup roasted, salted sunflower seeds
  • 2 tablespoons chopped fresh cilantro
  • 1/3 cup Shirley Ann’s pepper jelly
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Pinch pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoon mayonnaise
  • ½ squeezed lime


In a large bowl, combine the cabbage, apples, sunflower seeds, and cilantro. In a small bowl, combine the jelly, vinegar, oil, salt, pepper, mayo, lime and cumin, stirring until smooth. Pour over the cabbage mixture; toss gently to coat. Cover and chill for at least 1 hour.


Seared Tuna with Parmesan Crisp and Pepper Jelly


  • 1-pound piece sushi grade tuna
  • ¼ tsp thyme
  • ½ tsp chili powder
  • ½ tsp red pepper flake
  • ¼ tsp onion powder
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1tbls fresh minced garlic
  • 1 tsp olive oil
  • 1/2 cup Shirley Anne’s pepper jelly


Rub tuna with seasoning and garlic and set aside. In small bowl mix cheese and basil. Place tablespoons of the cheese mixture on a baking sheet lined with silicon baking mat or wax paper sprayed with nonstick spray. Bake in a 350-degree oven for 6 minutes or until cheese is melted and golden. Set aside to cool. Heat oil in a medium pan and cook tuna 2 min per side for medium rare. Thinly slice tuna place it on top of the Parmesan crisps along with a scoop of Shirley Anne’s pepper jelly.


Peach Habanero Margarita



  • Ice cubes
  • 3 ounces tequila
  • 2 ounces freshly squeezed lime juice
  • 1 tsp Shirley anne’s pepper jelly
  • ½ to 1 teaspoon orange liqueur
  • 1 tablespoon Lime-salt-sugar, recipe follows


Fill a cocktail shaker with ice. Add tequila, lime juice, and Shirley Anne’s pepper jelly. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Raspberry Jalapeño Mojito


  • Cracked ice
  • 1/4 cup lime juice
  • 2 ounces white rum
  • 2 teaspoons sugar, or to taste
  • 2 sprigs fresh mint
  • 1 tsp Shirley Anne’s pepper jelly
  • 4 ounces club soda


In a cocktail shaker, combine all ingredients in a cocktail shaker and mix well. Strain and serve.