Category Archives: Crazzberry Fiesta

Crazzberry Cheesecake Bars

Preheat oven to 350 degrees.


  • 1/2 cup butter (no substitutes), softened
  • 1/2 cup sugar
  • 1 1/4 cups flour


  • 1/2 cup sugar
  • 1/2 tsp almond extract
  • 1 large egg
  • 8 oz cream cheese, softened (recommended: Philadelphia brand)


1/2 cup Art of Chipotle Crazzberry Fiesta Sauce or more to taste.

Preheat oven.  Prepare 8 inch square pan with non-stick cooking spray, set aside.

In a medium bowl, combine butter and sugar, blend well.  Measure flour by lightly spooning into measuring cup; level off.  Add flour, mix until crumbly and press into bottom of prepared pan.

Bake 15 minutes or until edges are light golden brown.

Meanwhile, in a medium bowl, combine all filling ingredients; beat well.

Remove pan from oven; pour filling over crust evenly.  By spoonfuls, dollop Crazzberry sauce over filling.  Carefully run tip of spoon over filling to swirl sauce being very careful not to disturb crust.

Return pan to oven; bake another 15 minutes or until filling is set.  Cool.  Refrigerate 30 minutes, cut into bars.  Store in refrigerator.

9 servings

Nutrition (per serving):  346 calories, 172 calories from fat, 19.6 g total fat, 75.5 mg cholesterol, 111.5 mg sodium, 64.5 mg potassium, 39.5 g carbohydrates, 1.1 g fiber, 25.4 g sugar, 4.1 g protein.

Chicken Chipotle Meatballs

  • 2 lbs. ground chicken
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced
  • 1 cup finely chopped onion
  • 2 beaten eggs
  • 1/2 cup plain bread crumbs
  • 1 1/2 tsp kosher salt
  • 2 Tbsp. Art of Chipotle, Chipotle Paste
  • 1 1/2 tsp chili powder
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 cup finely chopped cilantro

Mix all ingredients well.  Roll meatballs (1 1/2 inch diameter)and freeze or cook.

Saute meatballs on the stove with 2 tsp canola oil in a large skillet over medium heat (taking care not to overcrowd the pan).  Turn frequently to brown on all sides, until cooked through.  Small meatballs will take 8 to 10 min.

OR:  Bake meatballs in a 350 degree oven in a glass baking sheet.  Small meatballs will take 25 minutes.

OR:  Freeze meatballs for 20 minutes, then skewer them close together on prepared kabob sticks and grill over medium-high heat on oiled grates, turning occasionally until cooked through.  Small meatballs will take about 10 minutes.

Pour one of our chipotle sauces over the meatballs before serving.  This picture shows Sweet Heat Addiction as a sauce.

Nutrition Facts:

Nutrition (per serving: 4 meatballs): 213 calories, 77 calories from fat, 8.2 g total fat, 102.6 mg cholesterol, 405 mg sodium, 128.7 mg potassium, 7.8 g carbohydrates, 1.1 g fiber, 1.6 g sugar, 25.4 g protein.

Strawberry Crazzberry Cake Log

  • 4 eggs, separated, at room temp
  • 2/3 cup sugar, divided
  • 1 Tbsp milk
  • 1/4 tsp lemon peel, freshly grated
  • 1/2 cup flour
  • 1/4 tsp cream of tartar


  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar, plus more for dusting
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp granulated sugar
  • 2 cups strawberries, sliced

Preheat oven to 375 degrees.  Spray a jelly roll pan (15 x 10 x 1 inch) with cooking spray; line with parchment or waxed paper and coat the paper with cooking spray.  Set aside.

For Cake:

Beat egg yolks, 1/2 cup sugar, milk and lemon peel in a large bowl; gradually stir in flour.

In separate bowl, beat on medium speed the egg whites and cream of tartar until soft peaks form.  On high speed, gradually beat in remaining sugar, 1 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.  Spread into prepared pan being careful not to deflate the batter.

Bake for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn onto a kitchen towel dusted with powdered sugar; peel off the paper.  Starting witha  long side, roll cake in the towel jelly-roll style.  Cool completely on a wire rack.

For Filling:

Combine cheese, lemon juice and 1/4 cup powdered sugar.  Unroll cake; carefully spread filling evenly over cake, to within 1/2 inch of edges.  Spread with a thin layer of chipotle sauce.  Sprinkle with 2 Tbsp of granulated sugar.  Layer the strawberries over the filling; roll up again.  Cover and chill for 1 hour before serving.  Dust top of roll with powdered sugar.  Slice and serve.  Refrigerate any leftovers.

Servings: 12

Nutrition Facts (per serving:

182 calories, 72 calories from fat, 8.21 g total fat, 82.9 mg cholesterol, 108.8 mg sodium, 108.5 mg potassium, 23.7 g carbohydrates, 1.3 g fiber, 18 g sugar, 4 g protein, 5.1 WW points.

Mike’s Absolutely Amazing Ribs

We have a fan named Mike, who told me that he made some amazing ribs using our Crazzberry Fiesta Sauce.   I told him to send me his recipe and a picture and I’d post them.  Here you go Mike and I can’t wait to try your recipe!


  • 16 lb. boneless beef ribs
  • Mrs. Dash Southwest Chipotle Seasoning Blend
  • Rice Vinegar
  • Minced Garlic
  • 3 bottles The Art of Chipotle Crazzberry Fiesta Sauce
  • ½ Cup Molasses
  • 1 tsp Cumin
  • 30 oz. tomato paste
  • 1 can tomato puree
  • ¼ cup apple juice (for sauce) plus enough apple juice to put in with ribs for baking them.
  • 1 large and hungry crowd


Using a large stock pot, layer bottom of pot with ribs. Sprinkle generously with the Mrs. Dash Southwest Chipotle and spoon in a tablespoon or so of minced garlic. Continue layering with meat, Mrs. Dash, and garlic until approximately half the ribs (8 lbs.) are in the pot. Cover generously with the rice wine. While this is sitting, marinating in the refrigerator for the next two hours find something else to do. Laundry, dishwashing, even Sudoku all work well.  After the meat has marinated, transfer the pieces to baking dishes until they are reasonably full, not overloaded. Save the vinegar for the second batch. Pour some apple juice into the pans with the ribs and cover them with aluminum foil. Bake on 350° for ½ hour. While the first batch of ribs is baking, set up the next batch to marinade. Because the vinegar already has some of the Mrs. Dash and the garlic mixed in it you will not need to add as much to the second marinade.

Prepare the barbecue sauce as follows:

Pour the Crazzberry Fiesta sauce into a large bowl. Mix in the molasses. Sprinkle in the cumin. Wisk in the tomato paste a little at a time until thoroughly blended. Stir in the tomato puree. Check the consistency of the sauce. If it is too thick, add a little apple juice at a time, whisking it in until the sauce has the desired consistency that works for you. If desired, a portion of the sauce can be reserved for later dipping.

Use caution during this next part as there is steam trapped under the aluminum foil and the pans will be very hot.

Remove pans from oven, uncover,  and transfer ribs to a platter. Drain off liquid. Add the ribs back into the pan and brush with the sauce prepared previously. Periodically turn the ribs and brush with more sauce. Once the first batch of ribs is done, remove and place in a large, metal container. One of those aluminum “tailgating” pans works well. Cover the pan with aluminum foil to keep all those pesky little flying critters out of the ribs.

Now here is where we get to find out if you read the directions all the way through before you started. I would recommend that you use stainless steel baking pans as they are easier to clean between batches. I used glass ones and they were not fun to clean, as you can’t use steel wool pads on them.

Repeat baking process above for remaining ribs. Once all the ribs are in the “tailgating” pan, add one large, hungry crowd and watch the ribs disappear. After everyone has had their fill, sit around and critique the recipe. Adjust as desired until you have made it uniquely your own. Enjoy!

Crazzberry Brownies

1/4 cups Crazzberry Fiesta Chipotle Sauce
1/2 cup raspberry jam
2 oz. unsweetened chocolate
8 oz. semi-sweet chocolate chips
2 sticks butter at room temperature
3 eggs at room temperature
1 Tbsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 3/4 cup flour
1 tsp salt
1 tsp baking soda

Preheat oven to 350. In double boiler, melt the chocolate chips and unsweetened chocolate. Let cool. In mixer, cream butter and sugar together until light and fluffy. Mix in the jam, Crazzberry sauce, vanilla & eggs just until smooth and blended. Mix in cooled chocolate. In another bowl, mix together the dry ingredients, flour, salt & soda. Add half of dry ingredients to the wet batter until just blended – scrape sides of bowl down and then add the last half – blend in until creamy. Don’t over mix. Bake at 350 for 35-40 minutes. Test with a toothpick. Frost brownies with your favorite frosting.

Crazzberry Topping

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 1/2 cup raspberry jam

Mix Crazzberry sauce and jam well.  Spoon 1-2 tablespoons on each brownie.  NOTE:  Sweetened whipped cream may be added on top of the Crazzberry topping.

Tour the USA (Northeast) – Orange Cake with Cranberry Orange Chipotle Curd

Orange Cake

Makes 3 (9-inch) layers

  • 2 1/2 cups sugar
  • 1 1/2 cups shortening
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • 3 3/4 cups cake flour (sifted)
  • 4 1/2 tablespoons dry milk
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 1 1/2 cups water
  • 7 egg whites

Cream sugar and shortening, then add extracts.  Sift dry ingredients and add alternating with water.  Beat egg whites until firm; gently fold them into the batter.  Bake at 350 degrees for 30 minutes in three greased and floured 9″ pans.

Cranberry Orange Chipotle Curd

  • 1 cup sugar
  • 4 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh orange juice
  • 1/2 cup water
  • 4 egg yolks beaten
  • 1/4 cup butter
  • 3 tablespoons orange zest
  • 3/4 teaspoons orange extract
  • 1/4 cup Art of Chipotle, Crazzberry Fiesta

In saucepan, combine sugar, cornstarch and salt.  Stir in orange juice and water.  Bring to a boil, stirring constantly.  Stir a little of the hot mixture into the 4 beaten egg yolks, then add the 4 yolks to the saucepan of hot mixture.  Boil for one minute.  Add butter, zest and orange extract.  Let cool and then stir in 1/4 cup Art of Chipotle, Crazzberry Fiesta Sauce.  When both the cake and the curd have cooled, spread between layers and on top of cake.

Refrigerate cake before frosting.

Orange Buttercream Frosting

  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp grated orange peel
  • 3/4 teaspoon orange extract
  • 2-3 tablespoons orange juice

Cream butter until light and fluffy.  Beat in the powdered sugar, orange peel and orange extract.  Add orange juice to achieve frosting consistency.

Pork Loin with Crazzberry Sauce

Season a boneless pork loin roast with salt & pepper and baste with The Art of Chipotle Crazzberry Fiesta Sauce.  Bake in a 350 degree oven until internal temperature reaches 155 degrees.  During cooking, continue to baste with additional Crazzberry Fiesta Sauce a few times.  Let rest for 5-10 minutes before slicing.

Grilled Crazzberry Chipotle Turkey

  • 1 whole turkey, about 10-12 pounds
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick butter
  • juice of 6-7 limes

Crazzberry Chipotle Topping:

  • 1 bottle AOC Crazzberry Sauce
  • 1 small onion chopped
  • 4 tablespoons orange juice
  • 4 teaspoons orange zest
  • 1/4 teaspoon salt
  • 2 teaspoons ginger, minced
  • 1 – 2 tsp AOC Gourmet Paste, or more to taste

Preheat grill to medium-high heat. Butterfly turkey for faster and more even cooking. Remove excess fat. Wash turkey and pat dry.

Using a small saucepan, melt butter, then add the garlic, oregano, salt, pepper, and lime juice.

Place turkey on the grill skin side down, coat well with butter mixture and cook for 15-20 minutes. Turn, coat the other side with butter mixture, and cook and additional 15 minutes.

Reduce heat to medium low, and cook for about 2 hours, basting with butter sauce about every 15 minutes until internal temperatures reach 165 degrees.

Remove from gill and allow to rest 15 minutes before carving.

To prepare Chipotle Crazzberry topping: Combine all ingredients about 15 – 20 minutes before ready to serve, and allow to stand to combine flavors. Can be prepared ahead and refrigerated. May be brought to room temperature before serving according to taste.

Crazzberry Cream Cheese Coffee Cake

2 1/4 cups all-purpose flour
1 1/4 cup granulated sugar, divided
3/4 cup butter, chilled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon vanilla extract

1 (8 oz) package cream cheese, room temperature
3/4 cup Crazzberry Fiesta chipotle sauce or
(mix 1/2 cup Crazzberry and 1/4 cup Raspberry Jam)
1/2 cup sliced almonds

Preheat oven to 350 degrees

Grease and flour bottom and sides of a 9 inch cake pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.

Into the remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and vanilla extract. Blend well.

Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon Art of Chipotle Crazzberry sauce evenly over cheese filling.

In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.

Bake in a 350 degree oven for 45-50 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.