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!

sweetnsour

Paula’s Sweet n’ Sour Meatballs and Rice

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

Paula’s Warm Jalapeno Chicken Salad

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
jalapenochickensalad

fudge

Paula’s Goooey Hot Fudge Cake

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

Paula’s Healthy Oatmeal and Berry Souffle

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
souffle

cabbagetuscan

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

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

Paula’s Organic Chicken Cordon Bleu

Made the Keto Way!

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
cordonbleu

pinkpancakes

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

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

Paula’s Pretty Apple Rosette Pie

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
rosette

pumpkinbread2

Paula’s Pumpkin Bread with Chocolate Chips

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

Paula’s Gorgonzola Bleu Cheese Salad Dressing

Made The Keto Way!

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
gorgonzola

chilecheesecake

Paula’s Savory Chile Cheesecake

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

Paula’s Crème Fraiche Raspberry Swirl Cheesecake

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
cheesecake

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