Paula's Pepper Jelly

Paula’s Pepper Jelly Recipes!

Paula of Paula’s Pepper Jelly has been cooking, baking, and coming up with her own recipes for as long as she can remember! Paula has an obvious knack for creating amazing pepper jelly products and recipes and has created dozens of amazing recipes over the years. Below you’ll find some amazing pepper jelly uses and recipes that are sure to make your mouth water! Browse through and try making some of them for yourself tonight!

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Paula’s Sweet n’ Sour Meatballs and Rice

Paula’s Warm Jalapeno Chicken Salad

Paula’s Pepper Jelly Salad Dressing

Paula’s Goooey Hot Fudge Cake

Paula’s Healthy Oatmeal and Berry Souffle

Paula’s Cabbage and Tuscan Kale Salad with Toasted Yeast Dressing

Paula’s Pretty Apple Rosette Pie

Paula’s Organic Chicken Cordon Bleu

Pink Pancakes with Red Raspberry Compote Pepper Jelly

Paula’s Pumpkin Bread with Chocolate Chips

Paula’s Gorgonzola Bleu Cheese Salad Dressing

Paula’s Savory Chile Cheesecake

Paula’s Crème Fraiche Raspberry Swirl Cheesecake

Paula’s Sweet n’ Sour Meatballs and Rice

Ingredients Preparation

Ingredients

Ingredients:

2 cans (8 1/4oz each) Pineapple Chunks, (not bits) reserve juice
¾ cup packed brown sugar
1/2 cup Paula's Apricot and Ginger Pepper Jelly, warmed in the microwave right before adding to the frying pan.
¼ cup cornstarch
¾ cup cider vinegar
1/3 cup soy sauce
½ lb. organic ground beef
½ lb. organic lean ground pork
1 organic egg, slightly beaten
3 tablespoons soy sauce
¼ cup fine dry Italian bread crumbs
1 green bell pepper, cut into ½” pieces
1 red bell pepper, cut into ½” pieces
3 cups cooked Arborio (Italian) Rice

Preparation

Cook rice according to directions while you are making the meatballs.

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to make 1-1/3 cups liquid. In a big bowl combine liquid, brown sugar, cornstarch, vinegar, and 1/3 cup soy sauce and mix with a whisk. Set aside.

In a medium mixing bowl, combine beef, pork, egg, 3 tablespoons soy sauce and bread crumbs. Mix well. Shape into 1” meatballs. Place meatballs in a large frying pan with some melted butter and fry on medium heat until gently brown an all sides. Drain fat, then add warm pepper jelly and bell peppers to the frying pan and cook for approx. 3 minutes. Add the sauce and pineapple chunks and cook just until juice thickens. Scoop rice into a bowl or place and add a big scoop of the meatballs sauce over the rice. Season with black pepper if desired. Makes approx. 4-6 serving

Enjoy!

Paula’s Warm Jalapeno Chicken Salad

Ingredients Preparation

Ingredients

Ingredients:

4 boneless, skinless organic chicken breast halves
7 cups freshly made organic mixed green salad
1-1/2 cups Paula’s Bean Salsa (available in 16oz. & 32oz.)
1 cup organic canned black beans, rinsed and drained
1 cup organic chopped, fresh and ripe Roma Tomatoes - seeded
1 cup freshly cut organic corn on the cobb, or (organic frozen corn will work)
1/2 cup chopped organic green onion tops and 2 tablespoons chopped jalapeno pepper, remove seeds and innards.
½ cup taco seasoning - for the chicken
2 tbsp. garlic salt - for the chicken
1 tablespoon butter & 2 tablespoons Italian extra virgin olive oil - for the frying pan

Optional - 2 jalapeno peppers, cut into thinly sliced pieces and 2 plum tomatoes, cut into ¼ wedges - for garnish

You will need - 1 gallon plastic Zip

Paula’s Pepper Jelly Salad Dressing

1 cup Paula’s Medium Heat Jalapeno Pepper Jelly (please don’t substitute)
1 ½ cup Tillamook Sour Cream, (please do not substitute for low fat or fat-free).
3 tablespoons lime juice - freshly squeezed
1/8 cup gently packed chopped cilantro - remove stems

lock Bag for the seasoning & chicken,1 large frying pan, wax paper, and a meat mall.

Preparation

Prepare Paula’s Pepper Jelly Jalapeno Salad Dressing. Mix the pepper jelly, sour cream, lime juice, and cilantro together. Put in refrigerator. Note: The salad dressing will keep in the refrigerator for up to 3 days tops.

Prepare your salad and set aside in a large bowl. Put your chopped Roma tomatoes, freshly cut corn, green onion tops, chopped jalapeno’s, Paula’s Bean Salsa, and black beans all in a large bowl and gently mix together. Set aside.

Rinse and clean all of the chicken breasts. One by one lay the chicken on a cutting board, set the wax paper on top of the chicken then use your meat Mall to gently pound the chicken until it is ½” in thickness, (the chicken will cook evenly this way and it will cook a tad bit quicker as well). If you are using organic chicken, you will not need to pound the chicken much because the chicken is a lot tenderer then non-organic chicken. Set chicken aside.

Add the butter and Olive Oil to a frying pan and melt on low to medium heat. Add the taco seasoning and garlic salt to the Ziploc baggie, zip it closed and gently shake. Add one piece of chicken, one at a time to the seasoning bag and gently shake. Set the seasoned Chicken in the frying pan and fry on low to medium heat for approximately 7 minutes on each side until golden brown and when a fork can be inserted with ease. Watch the chicken while it is cooking. Don’t walk away, not even for a minute

After you are done frying the chicken, put the chicken in a casserole dish with a lid to keep warm. Make sure to leave the juice from the fried chicken in the frying pan. Add to the frying pan, the bowl of tomatoes, black beans, salsa, corn, and green onions and cook on medium to low heat for approximately 10 minutes. While this is cooking, put your salad greens on a plate. Set aside.

Cutting Chicken Breast -

Now you are going to cut the chicken breasts, one at a time, very slowly taking your time. Make sure that you use a very sharp Filet knife. Set one chicken breast on a cutting board and cut the chicken into ½” pieces, cutting with the grain of the chicken, not against it. Now take a wide, long spatula and gently scoop the chicken up and lay the chicken on top of the salad greens.

Take a large spoon and scoop about 1 cup of the bean mixture and lay it next to the salad greens and chicken. Take the Salad dressing out of the refrigerator and pour the salad dressing on top of the chicken. Garnish with the sliced Jalapeno’s, Plum Tomato wedges and a Cilantro sprig. This is a very flavorful Salad and is pretty as well J

I love to serve this salad with a warm buttery loaf of Tuscan Bread!

Enjoy!

This meal makes 4 BIG servings.

Paula’s Goooey Hot Fudge Cake

Ingredients Preparation

Ingredients

Ingredients:

1 Cup Organic Flour- sifted
¾ Cup Organic Granulated Sugar
6 Tablespoons Baking Cocoa divided 2 tablespoons and 4 tablespoons - sifted
2 teaspoons Baking Powder
¼ teaspoon Salt
½ Cup Whole Milk
2 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
1 Cup packed Brown Sugar
1-3/4 Cups boiling Hot Water
For topping - Real Whip Cream or ice cream, raspberries, chopped Pecans

Preparation

Preparation:

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder, and salt. Stir in milk, oil, and vanilla until smooth. Spread in an ungreased 9” square baking dishpan. Combine brown sugar and remaining cocoa: sprinkle over batter. Carefully pour hot water over all; DO NOT stir. Bake at 350 degrees for 35-40 minutes. Serve warm. Top with whipped cream and pecans if desired.

Yields; 9 servings!

Paula’s Healthy Oatmeal and Berry Souffle

Ingredients Preparation

Ingredients

Ingredients:

2 Cup extra-thick rolled oats, please do not use 1-minute oats, use the good stuff J
5 Cups Whole Milk (please use whole milk)
4 tbsp. Turbinado Sugar (please use this kind of sugar, it’s a must!)
6 large organic eggs, separated
4 cups Red Raspberries and Blueberries, divided, 2 cups will be folded into the Oatmeal and the other 2 cups will go on top of the Souffle.
1 Tsp. Finely Grated Lemon Zest
Confectioners Sugar (powdered sugar), for dusting
Pure Maple Syrup and 5oz. of Paula’s Red Raspberry Pepper Jelly for serving.

Preparation

Preparation:

Preheat oven to 350 degrees. Butter a 4-quart baking dish or a large cast-iron skillet.
In a large saucepan, combine the oats; milk, Turbinado sugar and salt and bring to a simmer. Cook over moderate heat stirring occasionally, until thickened to a porridge consistency, about 15 minutes. Remove from heat; let cool slightly.
Working quickly, stir the egg yolks into the oatmeal until well blended. Fold in 2 cups of the berries and the lemon zest.
In a large bowl, using a hand mixer, beat egg whites at medium speed until medium-stiff peaks form, about 4 minutes. Gently fold the egg whites into the oatmeal just until combined. Scrape the mixture into the prepared dish and bake or about 40 minutes, until golden and puffed. Take out of the oven and let sit just a bit while you warm up the Pepper Jelly and the Maple syrup together in a small bowl in the microwave, just until heated thru. Now scoop the remaining 2 cups of berries on top of the soufflé and pour the maple syrup/red raspberry pepper jelly syrup over the berries, then dust with Confectioner’s sugar! Enjoy! Serves 6-8.

Paula’s Cabbage and Tuscan Kale Salad with Toasted Yeast Dressing

Ingredients Preparation

Ingredients

Ingredients:

2/3 Cup Bragg Nutritional Yeast Flakes
3 Garlic Cloves, thinly sliced
1 tbsp. plus ½ tsp. Apple Cider Vinegar
2 tsp. freshly squeezed Lemon Juice
1/3 Cup Water
¼ Cup Grapeseed Oil
¼ Cup Extra-Virgin olive Oil
1/3 Cup packed Brown Sugar
Fine Sea Salt, to taste
½ Red Bell Pepper cut up julienne style, (very thin)
½ medium Green Cabbage, cored and very thinly sliced (7 Cups)
½ medium Purple Cabbage, cored and very thinly sliced (3.5 Cups)
1 medium bunch of Tuscan Kale, stems discarded, leaves very thinly sliced (4 Cups)

Preparation

Preparation:

In a skillet, toast the Nutritional Yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes, careful NOT TO BURN THE YEAST. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice, brown sugar, and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt. Taste, you may want to add more brown sugar, or it may be just fine. In a bowl, toss the Cabbage and Kale. Add the Yeast Dressing and toss.

Make-Ahead - The Dressing can be refrigerated for up to 3 days.

Paula’s Organic Chicken Cordon Bleu

Made the Keto Way!

Ingredients Preparation

Ingredients

Needed supplies: Toothpicks, wax paper, gallon size baggie, meat mallet

Ingredients:

6 medium whole organic chicken breasts, skinned and boned
8oz. Swiss cheese, sliced thin
8oz. cooked ham, sliced thin
6 pieces of thin hickory-smoked bacon
6 tablespoons all-purpose flour
1-1/2 teaspoons paprika
1/2 teaspoon black pepper
6 tablespoons butter
1 bottle dry white wine like Chardonnay. You will only actually need ¾ cup for the dish. The rest is for you to drink while preparing the meal or while eating it
1 teaspoon chicken bouillon
2 tablespoon cornstarch
1-1/2 cups heavy whip cream

Preparation

Preparation:

Spread chicken breasts flat on a cutting board and place a piece of wax paper on top. Gently beat chicken with a meat mallet until chicken is approx. ½” in thickness. Be careful not to pound too hard, you don’t want to crush the tender meat. On the inside in the middle of the chicken breast place a piece of cheese on top, then a piece of the ham on top of the cheese. Fold over the edges of the chicken into the ham filling, wrap the bacon around the chicken breast, then fasten edges with toothpicks.

Add to the gallon baggie: flour, black pepper, and paprika. Place chicken one by one into the baggie, seal and gently shake.

In a large frying pan over medium heat, melt butter then add chicken breasts to the frying pan. Cook chicken until brown on ALL sides. Add ¾ cup wine and chicken bouillon. Reduce heat to low; cover and simmer for 30 minutes or until fork-tender: removed the toothpicks. (I use kitchen safe pliers to remove them).

In a bowl blend cornstarch and cream until smooth: gradually stir into the frying pan. Cook stirring constantly, until thickened. Place chicken on a plate and scoop sauce over chicken.

Serves 6-8

Enjoy!

Paula’s Pink Pancakes with Red Raspberry Compote Pepper Jelly & Paula's Pretty Bacon Roses

Ingredients Preparation

Ingredients

Ingredients:

5 Large Organic Eggs
¾ Cup Almond Flour
¼ Cup Coconut Flour
3oz. Cream Cheese- Full Fat
2oz. Mascarpone Cheese
1 Tablespoon Unicorn Superfood Beetroot Powder- you may use a different Superfood if you like.
2 Tablespoons Monk fruit Sweetener
1 Teas. Raspberry Extract
½ Teas. Ground Cinnamon

Optional garnish for the top of Pancakes:

1 Cup frozen or fresh organic Red Raspberries
1-2 Tablespoons Paula's Red Raspberry Pepper Jelly - add to the raspberry compote. Leave out for Keto recipe!
1 Tablespoon Fresh Lemon Zest
Land O Lakes Heavy Whip Cream
Sugar-Free Maple Syrup

Preparation

Preparation:

Cook raspberries in a saucepan on low heat until red raspberries are thick. Stirring often. When thick set aside.

In a blender mix remaining ingredients well. Let Sit at room temp for 10 minutes.

Pour and cook pancakes on both sides in a nonstick frying pan on medium heat. Be very careful to not overcook. These pancakes cook very quickly.

Top with raspberries, sugar-free Syrup, lemon zest, and whip cream. These pancakes are light and fluffy and absolutely delicious!

Makes approx. 7- 3” round pancakes

Serves 6-8

Enjoy!

Paula’s Pretty Apple Rosette Pie

Ingredients Preparation

Ingredients

Ingredients:

3 large Tart Red Apples - remove the core and cut into 1/8” slices
2 tbsp Lemon Juice
1 package frozen Pepperidge Farms Puff Pastry Sheets, defrosted
1 tbsp All-Purpose Flour- for dusting pasty
6oz. Paula’s Carmel Apple Butter, Paula’s Apricot & Ginger Pepper Jelly or Paula’s Red Raspberry Pepper Jelly
1 tbsp Ground Cinnamon
1 tsp Powdered sugar - for dusting rosettes before serving

Preparation

Preparation:

Preheat the oven to 375 Degrees. Butter a 9” cheesecake springform pan.
Clean, core and slice the apples as thin as you can (1/8” is ideal). Place apples in 4 cups of water with the lemon juice. After you are done slicing all of the apples place the apples in a pot of simmering water and cook for approx. 3 minutes (careful not to overcook), Drain. Set aside to cool.
On a lightly floured counter, roll pastry into 12” x 10” rectangle with a short side parallel towards yourself. Brush the puff pastry with Pepper jelly or fruit butter.
Using a pastry knife or pizza wheel cut pastry lengthwise into 6 strips. Each strip should be 10” x 2”.
Working one strip at a time place apple slices, peel slices out, overlapping each other, leaving 1” border dough along the bottom. Sprinkle apples with cinnamon. Fold the bottom inch of dough onto the apples, leaving the top of apple slices exposed. Roll dough into a pinwheel and place in the pie plate apple side up. Continue with the rest of the sheets putting pinwheels on the plate next to each other.
Bake until golden brown for approx. 60 minutes. Take out of the oven and let cool for approx. 15 minutes on a wire rack. Gently scrape in between the inside of the springform pan and the apples. Remove ring around apples. Carefully use a very thin spatula to remove the rosettes from the bottom of the pan then place it on a serving platter. Sprinkle with powdered sugar right before serving.

Serves: approx. 8.

Enjoy!

Paula’s Pumpkin Bread with Chocolate Chips

Ingredients Preparation

Ingredients

Ingredients:

2-1/4 Cups Canned Organic Pumpkin
1-2/3 Cups Granulated Sugar + ¼ cup
for dusting the loaf pan
4 Organic Large Eggs
2/3 Cup Vegetable Oil
2 Tsp. Vanilla Extract
3 Cups All-Purpose Flour
2 tsp Baking Soda
1 tsp fine Sea Salt
1 tsp Ground Cinnamon
½ tsp Baking Powder
1 Cup Milk Chocolate Chips

Optional Topping: Soft Cream cheese, Paula’s Pumpkin Butter with Honey or Paula’s Pumpkin Pepper Jelly.

Preparation

Preparation:

Grease two 8”x4” loaf pans or 9”x5” loaf pan with butter then sprinkle inside of buttered loaf pans with sugar.

In large mixer mix pumpkin, oil, vanilla extract, and eggs until well mixed. Mix all dry ingredients in a large bowl. Slowly add dry ingredients into wet ingredients until blended, then add chocolate chips. Pour batter into Loaf Pan(s).

Bake 8” Loaf pans for 50-60 minutes, 9” loaf pan for approx. 70- 80 minutes, or until the toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack. Loosen sides of loaves from pans, remove from pans and place top side up on a wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature for up to 4 days or refrigerate up to 10 days.

Slice pumpkin bread into 1/2“ slices and spread a layer of soft cream cheese on top, then a layer of Paula’s Pumpkin Pepper Jelly or Paula’s Pumpkin Butter with Honey.

Delicious!

Enjoy!

Paula’s Gorgonzola Bleu Cheese Salad Dressing

Made The Keto Way!

Ingredients Preparation

Ingredients

Ingredients:

1 cup real Mayonnaise
1 cup Sour Cream (Full Fat)
1 cup Gorgonzola Blue Cheese
2 Tablespoons crushed fresh Garlic- more or less if you prefer
1 Tablespoon Red Wine Vinegar
1 Tablespoon freshly chopped Dill

Preparation

Paula’s Savory Chile Cheesecake

Ingredients Preparation

Ingredients

Ingredients:

24oz. Philadelphia Cream Cheese
2 cups shredded Medium or Sharp Cheddar Cheese
1- 16oz jar of Paula’s Bean Salsa
1- 8oz. jar of Paula’s Jalapeno Pepper Jelly- Medium Heat. If you like it spicy, I suggest Paula’s Habanero Pepper Jelly
3 large Organic Eggs
1- 7oz. can of Green Ortega diced Chile’s- drain juice
I cup Green Onions- sliced thin
¼ cup Sour Cream- for garnish
2 tsp Garlic Powder
1-1/2 tsp Ground Cumin
4 tbsp Cornmeal
1 tbsp Chili Powder
For dipping: Tortilla chips, Baguette Bread or Vegetables

Preparation

Preparation:

Preheat oven to 325 degrees. Heavily butter bottom and sides of 9” springform cheesecake pan.

Combine cornmeal and chile powder in a small bowl, mix then coat bottom and sides of the cheesecake pan.

Beat cream cheese, eggs, garlic powder and cumin in a large mixing bowl until smooth: stir in chilis and ½ cup green onions.

Pour half of the batter into pan. Spoon and spread 1 cup of salsa and ½ cup of pepper jelly on top of batter: sprinkle 1-1/2 cup cheddar cheese over salsa mixer. Spread remaining batter on top of the cheese.

Bake cheesecake for approx. 55 to 60 minutes or until edges are set but center still moves slightly.

Cool completely on a wire rack: remove side of the springform pan. Spread remaining pepper jelly on top of cheesecake then the remaining salsa. Sprinkle with remaining cheddar cheese. Scoop a ball of sour cream on top then the remaining green onions. Serve right away or refrigerate and warm the next day.

Serve with tortilla chips or sliced baguette bread. This recipe is absolutely delicious and packed with so much flavor!

Makes 18 servings. Enjoy!

Paula’s Crème Fraiche Raspberry Swirl Cheesecake

Ingredients Preparation

Ingredients

Ingredients:

Crust:

½ cup, 60g. cup Almond Flour
½ cup, 56g. pureed Almonds
4 tbsp, 56g. unsalted soft Butter
1 tbsp, 16g. Monk Fruit Sweetener

Cheesecake:

26.80oz., 760g. Philadelphia Cream Cheese
130g. Crème Fraiche
2, 103g. large Organic Eggs
½ cup, 94g. Monk fruit
¼ cup, 56g. Goat Cheese- at room temperature
30g. Mascarpone Cheese
20g. Almond Flour
1.5 tsp Almond Extract
1, 16g. Organic Egg Yolk
2g. fresh Lemon Zest

Topping:

1 cup fresh or frozen organic red raspberries

Preparation

Preparation:

Preheat oven to 350 degrees.
In a small saucepan cook raspberries on low to medium heat stirring often until berries are thick. Remove berries from pan transfer to a small bowl, let cool then cover, set aside. Reduce oven temperature to 325 degrees. Crust, Puree almonds in a food processor then add all ingredients for the crust to the food processor and process until combined. Pat dough into the bottom and to the sides of a springform pan sprayed with nonstick cooking spray. Bake at 350 degrees for approx. 10 minutes or until lightly brown. Take out of the oven and cool on a wire rack.
In a large mixer, add all of the cream cheese, goat cheese, crème Fraiche, mascarpone cheese together, then add the eggs until blended, then the almond flour, sweetener, extract and lemon zest until smooth and combined. Once the cheesecake is combined, pour into the springform pan and smooth with a large spoon until flat. Drop the red raspberry compote by teaspoonfuls over the cheesecake. Take a toothpick and swirl several times to create a marble effect.
Bake on a cooking sheet for approx. 35 to 40 minutes until edges are set and center is slightly jiggly. Turn off the oven and let rest for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Remove pan and refrigerate until set, at least 4 hours or overnight. Refrigerate up to 5 days.

Enjoy!

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