Terry's Tasty Treasures
Terry's Tasty Treasures



Use any of pepper jelly flavors for these recipes:

Habanero Gold: Plum Hot Pepper Jelly 

Jalapeno Pepper Jelly; Garlic Hot Pepper Jelly



Mini Philo Shells with Goat Cheese: 

Fill Shells with Cranberry, Apple or Peach hot pepper jelly 

Crumble Goat cheese over each and top with a candied walnut. 


Quick idea's for using jelly:

All hot pepper jelly:

Cream Cheese and Crackers

Mini fillo shells with brie

Baked brie

Mini fillo shells with goat cheese 

Chicken wings



Pizza: jelly on bottom, sweet italian chicken sausage, goat cheese and fresh basil out of the oven.

Sandwiches; burgers

white fish; spread on the top then sprinkle with bread crumbs in the oven. 

marinade chicken; grill or back

veggie dip: cream cheese and sour cream; pepper jelly to taste. serve with veggies



veggie dip: cream cheese and sour cream; pepper jelly to taste. serve with veggies

Sandwiches; burgers


garlic bread

pork or lamb


Red Pepper Habanero:


Bloody Mary’s

veggie dip: cream cheese and sour cream; pepper jelly to taste. serve with veggies

Sandwiches; burgers


Habanero Gold:

Chicken wings

Pulled chicken or pork: sweet baby ray’s original barbecue sauce crock-pot with boneless chicken or pork 6-8 hours 



Peanut butter sandwiches

Bagel and cream cheese 

Baked brie or Mini fillo’s with brie 


Cranberry Habanero

Sandwiches: Turkey/Chicken with Avocado 

Chicken marinade




Goat's Cheese Philo Shells with Nutmeg and Cream


24 prepared Philo shells

1 tablespoon thyme leaves

1 cup cranberry Hot pepper jelly

1 cup light cream

12 leaves arugula halved

2 eggs

2 oz goat's cheese, chopped

1 teaspoon nutmeg

Salt and pepper, to taste


Preheat the oven according to package directions. Put 1 teaspoon cranberry hot pepper jelly in each one, then half an arugula leaf. 

Top with half the goat's cheese and sprinkle the thyme over the top.

Whisk together the nutmeg, eggs and cream with a fork. 

Add the salt and pepper and pour this mixture into the shells.

Bake for about 10-15 minutes or until brown. 

Let stand for 5 mins and garnish with the remaining goat's cheese and serve warm.


Goat Cheese Philo Shells with Asparagus and Gruyere


18 Philos Shells

5 oz gruyere, in 1 inch thick slices

1 teaspoon thyme

1 lb asparagus

1 teaspoon olive oil 

1/4 teaspoon black pepper 

1/4 teaspoon salt 

1 tablespoon butter 

1 minced clove garlic 

1 red bell pepper, in thin strips


Preheat oven according to Philo shell instructions

Snap the woody bottoms off the asparagus and discard them. 

Toss the asparagus with the salt, pepper, and olive oil and spread it over a parchment-lined baking sheet. 

Bake for about 15 minutes or until it begins to brown. 

Add the butter to a small pan over a moderate heat and warm it up until it starts to bubble. 

Add the thyme and red bell pepper strips and sauté them for 10 minutes. 

Add the garlic and cook for a few more minutes.

Put some gruyere in each shell, then the red pepper and asparagus. 

Bake for 10 minutes 

Serve warm.


Use your hot pepper jelly as a dipping sauce or glaze.....


Chicken Breasts Glazed With Hot Pepper Jelly

2 tablespoons hot pepper jelly 

1 teaspoon honey mustard 

1 teaspoon dried oregano 

1/2 teaspoon garlic, minced 

1 tablespoon lemon juice 

2 boneless chicken breast halves 

salt & black pepper, to taste 

2 tablespoons butter 

1 onions, sliced 

1/2 cup chicken broth 


  1. In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.
  2. POUND chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.
  3. In a large skillet, melt the butter over moderately high heat.
  4. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.
  5. Push chicken to one side, loosen the browned bits on the bottom; add onion and chicken broth, cook until onion is tender, about 7 minutes.
  6. Add the pepper jelly mixture to the pan and coat the chicken with the sauce.
  7. Cook until the sauce is reduced and if you get impatient, try adding some dry Italian bread crumbs to thicken it up.
  8. Taste test and season with salt and pepper, if needed.
  9. Transfer the chicken to plates and spoon onion sauce on top.

Grilled Bacon Cheddar and Hot Pepper Jelly Sandwich

4 slices whole-grain or sourdough bread, toasted

8 tablespoons hot pepper jelly

6 ounces sliced sharp cheddar

1/2 pound sliced bacon, cooked

Preheat broiler. Spread one side of each bread slice with pepper jelly, then evenly top with cheddar and bacon. Transfer bread to a cookie sheet and broil just until cheese melts. Cut slices in half and serve warm. Makes 4 servings

Simple Stir-Fry: In a skillet, sauté chicken slices in canola oil, add a bag of frozen stir-fry veggies, season with teriyaki sauce and finish by swirling in pepper jelly until melted.

Glazed Honey-Drunken Salmon: Simply mix together bourbon liquor, honey, melted butter and pepper jelly until evenly incorporated. Spread over salmon, and cook until done.

Sweet and Sour Pork: Cube pork into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and pepper jelly until smooth. Add mixture a few minutes before removing pork from skillet, stir, simmer and serve

Spiced-Up Vinaigrette: In a large salad bowl, whisk together olive oil, red wine vinegar, grainy mustard and pepper jelly until emulsified. Add lettuce, tomato and other salad ingredients to bowl, and gently toss to coat.

Crescent Roll Bake with Brie 

Spread out the Crescent Rolls on a baking sheet; do not pull apart. 

Put piece of Brie in the center; cover with your pepper Jelly of choice.

Fold over the crescent rolls and bake according to the instructions on the package.    Serve with crackers


Mini Fillo Shells

Place cube of Brie into each Fillo Cup. Cover with about a 1/2 teaspoon Hot Pepper Jelly

Bake according to the Fillo shell directions.



Hot Pepper Jelly Wings



5 lbs party-style wings 

¼ cup molasses

1 cup soy sauce

½ cup brown sugar

2 cloves garlic minced

2 T honey

3 heaping T of any of Terry's Hot Pepper Jelly





Salt and Pepper wings.  Place wings on baking sheet and bake at 425 for 45-55 minutes, turning half way through

Bring all ingredients, except the jelly, to a boil then lower heat and simmer for approximately 10 minutes until thickened.  Remove from burner and add your jelly. Stir in jelly until dissolved and set aside.  You could even make this sauce the day before and refrigerate overnight. (Before you are ready to use it, microwave for a minute if you made it the night before.)


Toss cooked wings in sauce.  Put back in oven under a broil for a minute or 2 when ready to serve, or heat on grill on tin foil or in a throw away foil pan so they become sticky.

Hot Pepper Jelly Wings

5 lbs Party-style Wings

1/2 cup chicken broth

1 tablespoon butter

4 oz of our choice of TTT Hot pepper jelly



Par-boil wings, transfter to grill browning on each side (about 5 minutes).  While wings are cooking place foil pan on top burner with the next 3 ingredients....as wings are brown move to foil pan; then move pan to lower rack and cook until wings are coated and sticky. 




Pepper Jelly Cheese Cake


8 ounces Cream Cheese, softened

1 egg

2 garlic cloves, minced

5 ounces sharp cheddar cheese, grated

4 ounces hot pepper jelly


Mix all ingredients in food processor.

Spray individual pie pan or 6" spring form pan with nonstick cooking spray. (I found 4" spring forms and I divide into 2).

Pour mixture into pan(s).

Bake in preheated 350 degree oven for 30-35 minutes.

Cool in refrigerator for several hours.

Spread with more pepper jelly. Serve with crackers.


Brie Pink


8 ounces Cream Cheese 

4 ounces brie cheese 

2 tablespoons butter 

3 tablespoons hot pepper jelly ( the red kind) 

2 teaspoons green onions ( thinly sliced) 

1 teaspoon garlic ( minced or crushed) 

1/2 teaspoon salt 

1/4 teaspoon pepper 


Discard rind from brie.

Cube brie and cream cheese, and place in medium-sized microwave-safe bowl.

Microwave on high until cheesemelts (about 1 minute).

Whisk in butter until it melts and mixture is smooth.

Whisk in hot pepper jelly and watch the color transformation!

Add the rest of the ingredients and whisk until well combined.


Chill for at least two hours


Red Pepper Habanero Pepper Jelly Chicken over Kale. 

Red hot habenero pepper jelly mixed with soy sauce, honey, pour over boneless skinless chicken thighs- bake 425 for 25-30 min, serve over kale sautéed with chopped bacon and shao Shing rice vinegar 


Crock Pot Kielbasa: 

1 lb Kielbasa cut into 1/4 inch slices

1 oinion, chopped

1/2 mustard 1 10 oz jar prepared jalapeno pepper jelly 



Combine all ingredients into the crockpot 

Set slow cooker to low for about 3 hours. 


Sweet Baby Ray's Crock Pot Barbecue Chicken 

5-6 boneless skinless chicken

1 (18 oz) bottle of Sweet Baby Ray original 

2 Tbl. vinegar

2 cloves of garlic

1/2 to full (8oz) jar of Habanero Hot pepper jelly


Sweet Red Onion Pizza: 

Spread Sweet Red Onion Hot Pepper Jelly on prepared pizza crust

Sprinkle with sweet Italian susage (chicken or pork) cooked

Top with goat cheese 

Bake and top with fresh basil. 


Peach Hot Pepper Jelly Glazed Chicken with Grilled Peaches 



1 cups peach hot pepper jelly

3 tablespoons olive oil, plus more for brushing

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon finely chopped garlic

Kosher salt and freshly ground pepper

whole butterflied chicken, breasts or parts

4 ripe peaches, cut in half and pitted


Combine the peach hot pepper jelly, olive oil, soy sauce, mustard, and garlic in a medium bowl and season with salt and pepper. Reserve 1/2 cup.


Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Grill the chicken... Brushing both sides with the peach glaze for the last 10 minutes of cook time. 


Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.


Pepper Jelly and Soy-Glazed Salmon

  • 4 salmon fillets
  • 2/3 cup hot pepper jelly of your choice 
  • 1/3 cup rice vinegar
  • 1/3 cup soy sauce
  • 3 green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup snipped fresh cilantro
  1. In a small saucepan, melt pepper jelly over low heat. Stir in next 7 ingredients. Let cool slightly.
  2. Place salmon fillets in a shallow dish. Pour jelly mixture on top and refrigerate for 1 to 2 hours.
  3. Heat grill pan over medium-high heat. Remove salmon from marinade, reserving marinade. Place salmon flesh side down on grill pan and grill for 4 minutes. Flip over and continue to cook 5-8 minutes, or until desired degree of doneness.
  4. In a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer 10 to 15 minutes, or until reduced to 1/2 cup.
  5. To serve, drizzle fish with marinade and sprinkle with cilantro.

Yield: 4 servings




Serve your Fried Calamari on a bed of hot pepper jelly (your favorite) 







Where to Find Us:

Terry's Tasty Treasures
163 Danielson Pike

Scituate, RI 02857

Phone: +1 401 413-5291

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