Joy Pepper Cheese Ball

Soften one 8 oz. package cream cheese. Chop Joy Peppers (start with less rather than more.) Mix peppers with softened cream cheese, add more chopped peppers to taste. Add shredded cheddar (or cheddar blend) to add some “heft” to the cheese ball. Shape into a ball or log and roll in chopped nuts of your choice. Serve with crackers.

Joy Pepper Mango Jalapeno Jelly “Chutney”

Dice tomatoes, onions, green peppers, cilantro, Serrano peppers (or peppers of your choice). Mix with enough jelly to make a spread. Serve with meat of your choice.

Joy Peppers Deviled Eggs

Boil eggs. Slice once down the center lengthwise. Place the yolks into a separate bowl and mash. Add mayonnaise, chopped Joy Peppers, a little Dijon mustard, and salt and pepper to taste. Mix well. Spoon this mix back into the whites, mounding attractively. Dust with each egg half with paprika or Cajun seasoning, if desired.

Joy Pepper Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
2 tablespoons Joy Peppers per breast, or more to taste~
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese.
Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. Top with Joy Peppers prior to serving.

Texas Pinwheels

1 8 oz. cream cheese, softened
chopped Joy Peppers to taste
flour tortillas
Mix chopped peppers into cream cheese. (start with less rather than more!) Taste to check heat level. When satisfied, spread some cream cheese mixture onto one tortilla, thinly and evenly. Roll the tortilla into a tube. Continue with remaining mixture and tortillas. Chill to firm the cheese back up some. Slice each tortilla tube into pinwheels to serve. (To make the mix into a cheese ball—instead of spreading the mixture on flour tortillas, mix in enough shredded cheddar to firm up the mixture. Shape into a ball and roll in chopped nuts. Cover the ball with foil and place back into the fridge to firm up.)

Joy Pepper Jalapeno Cornbread

2 cups Aunt Jemima Self-Rising Yellow Corn Meal Mix, 1 ½ cups milk, 1 beaten egg, ½ can creamed corn, 1 cup shredded cheddar cheese, ½ medium onion, diced fine, a pproximately 1/4 cup Joy Pepper slices, diced

Heat oven to 425 F. Combine all ingredients except Corn Meal Mix until well blended. Add Corn Meal Mix and mix well. Pour into hot cast iron skillet or 8 or 9 inch square baking pan (oiled or sprayed with PAM). Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Yield 9 to 10 servings.

Joy Pepper Meat Pie

1 unbaked 10-inch pie shell, ½ pound ground beef, ½ cup mayonnaise, ½ cup milk, 2 beaten eggs, ¾ cup grated Cheddar cheese, ¾ cup grated Swiss cheese, 1/3 cup chopped onion, 2 tablespoons chopped Joy Peppers (more or less to taste), salt and pepper to taste

Brown beef. Drain and set aside. Mix mayonnaise, milk, and eggs until smooth. Add beef, cheeses, onion, Joy Peppers, salt and pepper. Pour into pie shell. Bake 35 to 40 minutes at 350º. (This can also be made without the shell for the Atkins minded!)

Joy Pepper Chicken Salad

1 large can chicken, 1 diced boiled egg, chopped Joy Peppers to taste, mayonnaise

Mix all ingredients together. Use enough mayonnaise to make the salad as moist as you like it. Try adding chopped apples and/or pecans too. This also works great with canned tuna or canned ham.