Jens Rib Rub
Can be used on any red meat, pork or chicken if it can be grilled, baked or broiled, try it with Jens Rib Rub

AJ’s Spicy Synamon Sprinkle
Is great on coffee, cappuccino, hot chocolate, ice cream, pound cake and toast.

**Continue for some wonderful recipe ideas**

Queso

1 Block Velveeta style cheese
1 Can Cream of Mushroom Soup
1/2 jar of Xerarch’s Salsa (any heat level)

Cube the cheese, add soup and salsa and heat on stovetop or microwave until cheese is melted. For best results use a crock-pot. More Xerarch’s Salsa can be added as desired.

Stuffed Jalapenos

12 Jalapenos (cleaned, halved, and seeded)
1 pkg cream cheese
1/3 cup Xerarch’s Salsa
6 strips of bacon cut in half

Halve the peppers and remove seeds and placenta. Mix cream cheese and salsa and fill pepper halves. Wrap peppers in bacon. Secure with a toothpick. Bake at 350 for approximately 45 minutes until peppers are soft and bacon is cooked. Serve warm.

Tortilla rolls

12 flour tortillas
1 pkg cream cheese
1/3 cup Xerarch’s Salsa

Mix salsa and cream cheese, then spread an even layer on the tortilla. Roll and slice into 1 inch rounds.

Egg and Potato Pie

3 TBSP vegetable oil
4 beaten eggs
1/8 cup of milk
2 med potatoes (cubed)
1/4 small onion (diced)
Shredded cheese (cheddar or jack)
Xerarch’s Salsa
Ham, crumbled bacon or sausage

Sauté potatoes and onions in oil until potatoes are brown and soft. Mix eggs and milk and beat. Salt and pepper to taste. Add meat to pan with potatoes. Add beaten eggs to pan and stir. Cook mixture until eggs are almost set, then place pan under broiler until top is slightly brown. Cover with cheese and place back under broiler until cheese is melted. Slice into wedges and top with Xerarch’s Salsa.

Freedom Toast

3 Eggs
6 slices of bread
1 cup Milk
1 tsp Vanilla
1 TBSP AJ’s Synamon Sprinkle

Combine eggs, milk, vanilla, and sprinkle and beat thoroughly. Coat bread slices in buttered skillet until browned on both sides. Sprinkle more AJ’s Spicy Synamon Sprinkle over top and serve with syrup.

Breakfast Burritos

Scrambled eggs
Breakfast meat of choice
1 hash brown patty (fried)
Cheese

Break up hash brown and roll all ingredients together in a tortilla. Add Xerarch’s Salsa and enjoy.

Ribs and Brisket

Coat rack of ribs or brisket with generous amounts of Jens Rib Rub. Wrap in foil and place in the fridge and let rest for at least one hour (best if left overnight). Open foil and add
1/2 of a beer or soda (any flavor). Reseal the foil very well and grill over low or indirect heat for 2 to 21/2 hours. Remove the meat from the foil and coat in BBQ sauce. Grill directly for 15 to 20 minutes turning half way through.

Chicken Mexicana

6 boneless skinless chicken breasts
1/3 cup cornmeal
3 roasted green chiles (peeled, seeded, and
Cut in half lengthwise.
2 oz pepperjack cheese (cut into 2x1/2
Inch sticks)
1 jar Xerarch’s Salsa (any heat level)
1 egg beaten

Rinse chicken and pat dry. Place breasts between 2 pieces of plastic wrap or wax paper and pound flat until about 1/8 in thick. Lightly coat 1 side of each breast with Xerarch’s Salsa, then place Chile pepper and cheese stick on one side of the breast and roll. Secure with a toothpick. Dip roll into egg and then coat with cornmeal. Place rolls seam side down into baking dish and bake uncovered at 375 for 30 minutes. Top with more Xerarch’s Salsa and enjoy.

Chicken Quesadillas

1 cup cooked and shredded chicken
1/2 cup Xerarch’s Salsa
Shredded cheese
2 Tortillas

Place cooked and shredded chicken in a small pot and add salsa, cooking over low heat until warm to flavor the meat. Butter one side of a tortilla and place butter side down in a hot skillet. Pile chicken mixture and cheese on tortilla and top with second tortilla, butter side up making a sandwich. When bottom tortilla is golden brown, flip and repeat on other side. Slice in wedges and serve with more Xerarch’s Salsa and sour cream. Kids Favorite.

Spicydoodles
Snickerdoodles with Attitude

Follow your favorite sugar cookie dough recipe or use store bought and make into cookies and roll the tops in AJ’s Spicy Synamon Sprinkle and bake as directed.

Intense Apple Pie

1 double pie crust- store bought or
Homemade
6 cups thinly sliced and peeled
Cooking apples (about 2 1/4 lbs)
1/2 cup sugar
2 TBSP all purpose flour
1/4 cup AJ’s Spicy Synamon Sprinkle

Mix sugar, flour, and AJ’s Sprinkle and add to apples. Toss to coat. Put bottom crust in pie plate and sprinkle with AJ’s Spicy Sprinkle and fill with the apples. Cover with the other crust and cut a vent into the top and seal the edges. Cover the edges with foil and bake at 375 for 25 minutes. Remove foil and bake for another 25 to 30 minutes until golden brown. Cool and serve.

AJ’s Spicy Sugar Tortilla Crisps
And Fruit Salsa

Crisps
12 flour tortillas
1/4 cup butter or margarine
AJ’s Spicy Synamon Sprinkle

Cut each tortilla into 8 wedges, lay out in single layer on cookie sheet, brush with butter and dust with sprinkle. Bake at 350 for 5 to 10 minutes or until dry and crisp

Fruit Salsa

1 cup finely chopped strawberries
1 med orange peeled and chopped
2 kiwi peeled and chopped
8oz can crushed pineapple (drained)
2 thinly sliced green onions
1/4 cup finely chopped yellow or
Orange bell pepper
1 TBSP lime juice
1 jalapeno finely chopped

Mix all ingredients together and chill for 6 to 24 hours. Serve chilled with the crisps

Pork Picante

1lb boneless pork sirloin
1 TBSP vegetable oil
3/4 cup V-8 style juice
1 tsp or 1 cube beef bouillon
1 cup Xerarch’s Salsa
1/3 cup peach or apricot preserves
2 TBSP cornstarch

Trim fat from meat and cut into 1/2 inch cubes. Brown meat in large skillet in oil. Drain fat and return meat to skillet. Stir in   V-8 style juice and bouillon. Bring to a boil, reduce heat and simmer covered for 20 to 25 minutes or until the meat is tender and no pink remains. Stir together Xerarch’s Salsa, fruit preserves and corn starch and stir into skillet. Simmer over medium heat until thick and bubbly, stirring constantly. Serve over rice or noodles.