With so much to do at this time of year, it can be tough to find or create new recipes for fun and tasty dishes. We've gathered a few recipes with a focus on some of the products we love. We hope you love them too.

From all of us here at Peppers of Key West, we wish you the happiest holiday season, no matter what you celebrate.

Thank you for your business and for being a part of the Peppers of Key West family.

Holiday Baked Ham with Bourbon Q Barbeque Sauce

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1 (8 to 10 pound) fully cooked boneless smoked ham
Whole cloves
1-3/4 cup Bourbon Q Barbeque Sauce

Preheat oven to 325°. Place ham, fat side up, on a rack in shallow open roasting pan. Bake uncovered for 2-1/2 hours. Remove from oven. Increase oven temperature to 450°. With sharp knife, make diagonal cuts in the top fat layer of ham, about 1-1/2 inches apart, to form a diamond pattern. Stud the center of each diamond with a whole clove. Pour half the Bourbon Q Barbeque Sauce over the ham; bake 10 minutes. Pour the remaining sauce over the ham and bake an additional 10 minutes. Allow ham to stand for 20 minutes before slicing. Pass additional Bourbon Q Barbeque Sauce in a sauce bowl.


Sweet & Hot Cranberry Salad

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1 (12 oz) pkg. fresh cranberries (remove soft berries, rinse in colander, then coarsely chop in food processor)
1 1/2 cups white sugar
2 (3oz-small) pkgs. OR 1 (6oz-large) pkg. cherry-flavored Jell-O
2 cups boiling water (for dissolving Jell-O)
1 (20oz) can crushed pineapple in juice (drain well; reserve the juice in Pyrex glass measuring cup & add ice cubes to make 2 cups total volume)
1 cup celery - finely diced
1 (8oz) jar Texas Sweet & Hot Cranberry Relish
1/2 cup chopped pecans (optional)

Combine prepped cranberries and sugar in medium mixing bowl. In saucepan, dissolve Jell-O in 2 cups boiling water; remove from heat. Dilute syrup with pineapple juice/ice cubes. When ice is completely melted, pour cooled syrup into a large bowl suitable for serving. Stir the cranberries/sugar, crushed pineapple, celery, Sweet & Hot Cranberry Relish, and pecans into Jell-O syrup. Mix well. Cover loosely with saran wrap and place in refrigerator to set.

Potato and Green Bean Salad

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1 lb. Red skin potatoes, diced large
1/4 lb. Fresh green beans
1/3 cup Mayonnaise
1/4 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
1/4 cup Celery, diced fine
3 Tbsp. Green onion, diced
Salt and pepper to taste
1-2 Bacon strips, cooked, crisp, chopped
1 Hard boiled egg, chopped, optional

Bring a large pot of water to boil. Add potatoes and boil for 6-8 minutes. Add green beans and cook until potatoes and beans are fork tender. Drain potatoes and green beans in a colander and allow to cool completely. Meanwhile, combine mayonnaise, Emerald Isle Onion Dill Horseradish Dip, celery and green onion in a large mixing bowl. Fold the potatoes and green beans into mayonnaise mixture. Season with salt and pepper, top with chopped bacon and add chopped hard boiled egg is desired.

Jalapeno Glaze Ham Salad

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2 pounds smoked ham, cut into rough cubes
1 onion, finely chopped
2 celery stalks, finely chopped
6 hard-boiled eggs, chopped
1/3 cup chopped smoked almonds
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1-1/2 cups Jalapeno Glaze with Chipotle Pepper
1 cup real mayonnaise
2 tablespoons minced cilantro

Place the ham cubes in work bowl of food processor fitted with steel blade; process until ground to the consistency of ground beef. Transfer to a bowl and stir in the onion, celery, chopped eggs and almonds; set aside. In a separate bowl, whisk together remaining ingredients, blending well. Fold the dressing into the ham mixture. Refrigerate until ready to use.

Sweet Potato Pie

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1 (15 ounce) can sweet potatoes, drained
2 tablespoons soft butter
3/4 cup light brown sugar
3 large eggs
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 (9 inch) pie shell, unbaked
1 (5 ounce) can evaporated milk
(about 1/2 cup plus 2 tablespoons)
1/2 cup Captain Rodney's Boucan Glaze
1/2 teaspoon salt
1/2 teaspoon nutmeg

Preheat oven to 375°. In large mixing bowl beat the sweet potatoes until smooth with an electric mixer. Next add in brown sugar, butter, evaporated milk, eggs, vanilla, Captain Rodney's Boucan Glaze, salt, nutmeg, cloves, and cinnamon. Make sure all ingredients are completely blended. Bake at 375° in nine inch unbaked pie shell until filling is set, 35 to 45 minutes. Form foil in the shape of a tent around pie rim to prevent over-browning. Remove foil after 30 minutes to allow some browning to occur. After the pie is set, remove from oven and allow to cool completely on a wire rack.

Roasted Pineapple and Habanero Dip Cheese Ball

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12 oz. Cream cheese
4 oz. Robert Rothschild Farm Roasted Pineapple and Habanero Dip
4-6 oz. Shredded cheese, your favorite
1/2 Red onion, chopped

Blend together and serve with crackers or fresh bread.

Moroccan Spiced Oven Roasted Chicken

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1 Roasting chicken
3 Tbsp Chef Walter J's Moroccan Spice Rub
1 Tbsp Olive Oil

Preheat oven to 375 degrees
Wash and dry chicken.
Liberally season with Cuban Spice Rub.
Add olive oil to coat skin.
Place in roasting pan with rack
Bake for 90 to 110 minutes: until the inside of the thigh is 165 degrees
Let chicken rest for 10 to 15 minutes and enjoy.

Cinnamon and Death Rain BBQ Dusted Squash

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2 Acorn squash, cut in half and cleaned of seeds
4 tsp butter or margarine
Maple syrup
Cinnamon
Death Rain BBQ dry spice

Place squash in pan cut, side up. Add 1 tsp butter/margarine to each half, placing in center of squash.
Drizzle maple syrup across tops and in center of squash & sprinkle with cinnamon (about a 1/4 tsp per piece).
Sprinkle with DEATH RAIN BBQ to taste
Add 1/4 inch water to pan, cover with foil, roast in a 450 degree oven for 30 - 40 min, until nice and tender.

Best Ever Pot Roast
This recipe provided by Jean D.

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The best pot roast I've ever had.

1 beef chuck roast
2/3 jar of Catch a Fire Original Garlic, with juice
1/3 cup hot barbecue sauce
Black pepper
Coriander

Season roast well with black pepper and coriander, brown well on all sides. Add garlic and sauce and cook according to any pot roast directions - I use a pressure cooker.

Spicy Pineapple Fritters

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2 cups fresh pineapple, cut in chunks
½ cup Texas Sweet/Hots, finely minced.
5 chives, finely minced
1 onion, minced
2 cloves garlic, mashed & minced
8 green onions, minced
1/2 teaspoon turmeric
1 1/4 cups flour
1/2 cup milk, or more
1/2 cup vegetable oil, for frying
2 eggs, beaten
salt and pepper
1 jar, Peppers of Key West Goin' Bananas Sauce

In a large bowl, mix the pineapple, Sweet/Hots, chives, onions, garlic and turmeric. Set aside so the flavors can blend.

Combine flour, milk, eggs, and salt and pepper together and beat well, preferably with an electric mixer. Cover and refrigerate for about 4 hours. After chilling, combine the fruit mixture with the batter.

Heat the vegetable oil in a skillet or deep fryer. Drop in spoonfuls of batter and fry for about 5 minutes, or until golden brown. Remove fritters and drain on paper towels. Serve warm, drizzled with the Goin' Bananas Sauce.