Sides

1 package frozen green beans
1 can cream of mushroom soup
3 tablespoons Werewolf Sauce
1 package french fried onions

Combine beans, cream of mushroom soup and Werewolf in small casserole dish. Bake in 350 degree oven for 15-20 minutes. Remove from oven and top with french fried onions. Bake for another 10 minutes and serve.

2 pkg Jiffy corn muffin mix
2 eggs lightly beaten
1/2 cup milk
1/2 cup Chile Relish, (hot or mild to taste)
1/3 cup corn, drained well

Blend all ingredients well. Let batter sit for 5 minutes and blend again. Pou into 2 square or round baking pans and bake at 350 for 20 minutes. Let cornbread cool slightly before cutting.

Recipe courtesy of Kathy Wollard

4 cans pork & beans
4 slices bacon, cooked and broken into 1″ pieces
1 onion, chopped
1/2 bell pepper, chopped
1/4 cup barbeque sauce
1/4 cup brown sugar
2 tablespoons mustard
1 cup Devil’s Breath Chile Relish

Combine ingredients, preferably in a cast iron dutch oven. Cook uncovered in a 350 degree oven until bubbly and slightly crusty on the edges. (Trust me, these are the BEST!)

3 cups of rice (Yes even if you only need a little rice because it’s cheap and cooking less doesn’t come out well)

3-4 Tablespoons Olive oil

½ – 1 cup of Pepper Relish (depending on bravery and spice level desired)
OPTIONAL 1 8 oz can of diced Tomatoes Optional

6 ¼ cups of Boiling water

2 tablespoons of Chicken Bullion (Tomato bullion if you can find it in Hispanic section or store, It has chicken flavor and tomato flavor in it)

Directions:

Put 3-4 tablespoons of olive oil in the good sealing 4-6 Quart pot with good thick bottom and Add Rice. Fry rice until it starts to turn evenly brown stirring constantly. Add 1/2 cup – 1 cup of Pepper relish and stir very quickly (in the very hot pot that was frying the rice) only for about 20-30 seconds. add 6 1/4 cups Pre Boiled water (I usually put water in Micro before I start frying the rice), and 2 tablespoons of Chicken Bullion. OPTIONAL tomatoes go in now. It will be instantly boiling hard, so you turn it down right away and cover it up to simmer. after about 5 minutes stir, and cover it up and FORGET ABOUT IT for 20 minutes turning down so it’s just simmering (Stirring it after 5 minutes makes you rice mush) After the 20 minutes, check to make sure water has been absorbed. If so turn it off and stir it to fluff it up. If not give it a few more minutes and recheck. If you did well you should have a very small patch of slightly burnt rice on the middle of the bottom of the pot.   Don’t disturb it, while you serve as it adds a good flavor to the rice. Serve your rice and enjoy with any meal

Recipe courtesy of James Harms

This one took 3rd Place in the 2012 Firey Food Challenge Cook Off. It is an excellent accompanyment for chili, beans, fish, or just by itself with a big ole pat of butter.

Ingredients:

* 1/4 cup oil
* 2 cups ground yellow cornmeal
* 1/2 cup flour
* 1 tablespoon sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups buttermilk
* 2 eggs, lightly beaten
* 2 tablespoons melted butter
* 1/2 cup Bread & Butter Jalepenos, drained and chopped

Preparation:
Preheat the oven to 450°. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot; remove the pan from the oven and pour off any excess oil. In a mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed. Stir in Bread & Butter Jalepenos. Pour the batter into the hot skillet and return to the oven. Reduce the temperature to 400°. Bake until golden brown; a toothpick inserted into the center will come out clean. Cool cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut into wedges.