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MOONSHINE TURKEY PANINI

INGREDIENTS:

•  2 slices Sourdough bread

•  2 tbsp. butter

•  3 oz. turkey meat

•  2 slices Gruyere cheese

•  1/4 cup Fruipeño Apple Pie Moonshine Jelly

DIRECTIONS:

Butter both sides of the Sourdough bread. Place a slice of turkey, Gruyere cheese, and equal amounts Fruipeño Apple Pie Moonshine Jelly on both slices of bread. Fold both slices together and cook on both sides until golden brown.

 

GRILLED BIG RED PB&J

 

INGREDIENTS:

•  2 teaspoons butter

•  2 slices white or wheat bread

•  1 teaspoon peanut butter

•  2 teaspoons Big Soda Pop Jelly

•  1/4 cup Fruipeño Apple Pie Moonshine Jelly

DIRECTIONS:

Heat griddle or skillet to 350 degrees F (175 degrees C). Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle.

Cook for 4 minutes on each side, or until golden brown, and heated through. The kids will thank you!

 

DR PEPPER THUMBPRINTS

 

INGREDIENTS:

•  1 1/2 cups butter 

•  2 eggs

• 8 oz. cream cheese

• 2 tbsp. lemon juice

• 1 1/2 tsp. lemon zest

• 1 1/2 cups granulated sugar

• 4 1/2 cups all-purpose flour

• 1/3 cup confectioners’ sugar

• 1 cup Fruipeño Dr Soda Jelly

 

DIRECTIONS:

Combine butter, sugar and softened cream cheese; mix until blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients and mix well. Chill until dough is stiff. Preheat oven to 350° F. Shape a tablespoon full of dough into balls. Place on ungreased cookie sheet and flatten slightly. Indent centers and fill with Fruipeño Dr Soda Jelly. Bake for 15 minutes. When the cookies have cooled, sprinkle with confectioners’ sugar.

 

OH MY BACON BEER DIP


INGREDIENTS:

• 2 pkgs. softened cream cheese

• 2/3 can full bodied beer

• 1 pkg. dry ranch dressing mix

• 1/2 (8 oz.) pkg. sharp cheddar cheese

• 1 jar Fruipeño Oh My Bacon Jalapeño Jam

 

DIRECTIONS:

Mix all ingredients together and refrigerate for 1 hour. Serve with your favorite cracker!


PEACHY COCKTAIL


INGREDIENTS:

• 1.5 oz. Anejo tequila

• 0.5 oz. bourbon

• 0.5 oz. lime juice

• 0.25 oz. light agave syrup

• 1 tbsp. Fruipeño Peachy Peach Jam

 

DIRECTIONS:

Place all ingredients into a cocktail shaker. Add ice and shake well. Double strain into a glass with a large ice cube. Garnish with slice of peach if desired. A peachy day awaits you.

WINO WAFERS
INGREDIENTS:

• 1 lb. bag dark chocolate wafers

• 1/4 lb. white chocolate wafers

• 1 jar Fruipeño Red Wino Jelly

 

DIRECTIONS:

Melt dark chocolate wafers and pour out onto wax paper on a cookie sheet. Drizzle white chocolate in any pretty pattern all over the top and keep it at about 1/8” thick. Freeze for 3-4 minutes. Break the chocolate into pieces and drop small amounts Fruipeño Red Wino Jelly on eachServe on a fancy platter and expect to make hundreds of new friends.

ROCKIN’ SALMON


INGREDIENTS:

• 1 salmon fillet (2 lbs.)

• 2 tbsp. butter, softened

• 1/4 cup white wine or chicken broth

• 2 tbsp. lemon juice

• 1/2 tsp. pepper

• 1/2 tsp. dried tarragon

• 1/4 cup Fruipeño Rockin’ Margarita Jalapeño Jelly

 

DIRECTIONS:

Pat salmon dry. Place in a greased 13” x 9” baking dish. Brush with butter. Combine all ingredients except for the Fruipeño baby blue jelly; pour over salmon. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork. Spread the Fruipeño Rockin’ Margarita Jalapeño Jelly over the salmon 5 minutes before it’s done cooking.This will be your favorite catch of the day.

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