Sunday, April 15, 2012

Lemon Strawberry Muffins w/ Strawberry Jalapeno Jam

  • 2 1/2 cups Flour
  • 1 1/4 cups Sugar
  • 8 oz Sour Cream
  • 1/2 cup Butter, melted
  • 2 Tbsp Lemon Zest
  • 1/4 cup Lemon Juice (fresh is best)
  • 2 Eggs, lightly beaten
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/2 cups diced fresh Strawberries
  • Strawberry Jalapeno Texas Pepper Jam to taste

  1. Preheat oven to 400*. Sift Flour, 1 cup Sugar, Baking Powder and Baking Soda together in mixing bowl.
  2. Stir together Sour Cream, melted Butter, Lemon Zest, Lemon Juice and Eggs. Gently fold into sifted ingredients. Gently fold in diced Strawberries.
  3. Spoon batter; or use ice cream scoop for more consistent muffins; into well greased muffin pans or can use paper muffin cups. Fill each cup 3/4 full.
  4. Sprinkle/dust tops with remaining sugar.
  5. Bake at 400* for 16 to 18 min. or until golden brown and wooden toothpick inserted in center of several comes out clean. Cool on wire rack.
  6. Serve with Strawberry Jalapeno Texas Pepper Jam & Butter.
  7. Eat & Enjoy! 
NOTE: Jalapeno Texas Pepper Jam & Strawberry Champagne Chipotle Texas Pepper Jam also taste good on these muffins.

Thursday, April 5, 2012

Texas Pepper Jam T-Bone Steak

  • 4 Beef T-bone steaks at least 1" thick
  • 1 tsp Salt
  • 4 Tbsp butter
  • 1/2 cup Mixed Peppers w/ Whiskey Texas Pepper Jam

  1. Heat BBQ grill to 600 degrees.
  2. Salt steaks both sides.
  3. Put steaks on grill. Cook for 2 minutes, then flip & spread 1/2 Tbsp. butter on each cooked side.
  4. Cook raw side 2 minutes, then flip steak & spread remaining butter on other cooked side.
  5. Cook each side 2 more minutes, flipping & spreading 1/2 of the jam on each cooked side.
  6. Eat & enjoy.

  1. Using long handled tongs to turn steaks rather than a fork to avoid piercing will render a juicier steak.
  2. Keep steaks at least 8 inches above flame for medium rare.
  3. If steaks start to char or burn excessively, turn off all but one burner & move steaks away from flame. Then continue cooking.

Monday, April 2, 2012

Blackberry Habanera Glazed Pork Tenderloin


  • 1/4 cup Blackberry Habanera Texas Pepper Jam
  • 2 Tbsp. Olive Oil
  • 2 minced Garlic cloves
  • 2 tsp. Brown Sugar
  • 1 tsp. ground Ginger
  • 1 tsp. coursely ground Pepper
  • 2 lbs. Pork Tenderloin
  • 1/4 cup Blackberry Habanera Texas Pepper Jam or to taste

  1. In a large resealable plastic bag, combine the first six ingredients and add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain & discard marinade. Coat 11 inch baking dish with nonstick cooking spray. Place tenderloin in baking dish. Bake uncovered at 425 degrees for 20 min. Remove from oven and coat with 1/4 cup Blackberry Habanera Texas Pepper Jam. Return to oven for 10 min more or until meat thermometer reads 160 degrees. Let stand for 5 min. before slicing. Serve with pan drippings.                                                      


Sunday, April 1, 2012

Button Swap Blog Hop

A button swap blog hop? What is that? This is new to me & all I know is I swap buttons with someone else in another place & CREATE. 

Buttons come in all sizes, shapes, colors, & ages. What can you do with buttons? What can you do with someones's buttons? Imaginations will have to be tapped!

So I am swapping buttons with a woman in California. We'll see what she sends me. I am going through all my buttons. Believe me I have lots & lots of buttons. I used to have some vintage buttons that were my grandmothers'. Maybe I can find some of them. The creation needs to be complete by May 13th. Keep tuned!

For all you button swappers out there -- HAPPY BUTTON SWAPPING & CREATING!