Joy's - Recipes using Joy's Products

"A New Taste of the Old West"

Recipes Using:

Chili Jam Recipes

Joy's Layered Bean Dip	Joy's Holiday Thumbprint Cookies	Joy's Breakfast Syrup
Joy's Jalapeno-Stuffed Steaks	Joy's Thumbprint Cookies

Joy's Layered Bean Dip

Need to bring a dish to the next BBQ? This
easy recipe will be a hit!

1/2 jar (5 ounces) Joy's Chimayo Red or Red Chile Jam

1 - 16 ounce can seasoned refried beans

3 avocados

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lemon juice

1 package dry taco sauce mix

1/2 cup mayonnaise

1 cup sour cream

1 small can black olives, sliced

3 green onions, chopped

2 tomatoes, chopped

1/2 pound Colby Longhorn cheese, grated

Spread refried beans in large flat serving dish. Spread Chile Jam of choice on top of beans. Mix avocados with salt, pepper and lemon juice; spread on top of beans and jam. Mix taco seasoning, mayonnaise and sour cream, spread on avocado mixture. Top with green olives and grated cheese. Serve with chips.

Joy's Holiday Thumbprint Cookies

These cookies bring back holiday memories of Grandma, hot cocoa, sitting around the fireplace and dreaming of Santa.

3/4 cup of any Joy's Chile Jams

2/3 cup butter or margarine at room temperature

1/2 cup brown sugar, firmly packed

1 egg, separated

1/2 teaspoon vanilla

1-1/2 cups all-purpose flour

1 cup walnuts, finely chopped

Cream together butter, sugar, egg yolk and vanilla. Add flour; mix until dough holds together. Pince off 2 teaspoon size pieces and shape into balls.

Beat egg white slightly. Dip balls into egg white, then roll in walnuts.

Set nut-coated balls about 1 inch apart on an ungreased cookie sheet. With your thumb, press a well in the center of each dough ball. Bake cookies in a 300° F oven for 10 minutes.

Remove from oven and press thumb (or use the end of a wooden spoon!) into each impression. Quickly spoon enough Joy's Chile Jam into hollows to fill them. Transfer cookies to racks to cool.

Yield: About 3 dozen.

Joy's Breakfast Syrup

Use this fruit-jam mixture on your pancakes or waffles instead of syrup.
Contributed by Doris of Boulder, Colorado

1-2 Tablespoons Joy's Raspberry Habanero Jam

1 Orange, diced

2 Pints Strawberries, diced

1 Nectarine, diced

1 Banana, diced

Sour cream to taste

2 packages of Equal (or equivalent sweetner)

Mix above ingredients until well-blended. Use in place of your regular syrup for a spicy-sweet treat!

Alternative method of preparation: Toss all above ingredients into blender and pulse to desired consistency.

These fruits listed are not set in stone! Try this recipe with your favorite fruits and enjoy. Yield: 2-4 servings.

Joy's Jalapeno-Stuffed Steaks

Grilled steaks no longer have to be just a plain old piece o' meat. Our steak-stuffing recipe can be prepared a day in advance (please refrigerate). An hour before cooking, slice the steaks and fill with our chile mixture.

1/4 cup Joy's Jalapeno Jam

1 medium onion, chopped

4 cloves garlic, chopped

1 tablespoon vegetable/olive oil

1/2 cup grated Monterey Jack cheese

3 pounds trimmed fillet of beef, cut into 6 thick steaks

Freshly ground black pepper

Sauté the Joy's Jalapeno Jam, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp. Remove, cool, and mix in the cheese.

Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalapeno mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

Grill over hot charcoal to the desired doneness. Yield: 6 servings.

Joy's Thumbprint Cookies

This easy recipe makes terrific homemade cookies to bring to your next party or barbeque.