Drizzle over crisp baby mixed greens and
8 oz. can jellied cranberry sauce
1-2 tsp. Gourmet Chipotle Paste
1/4 cup Crazzberry Fiesta Chipotle Sauce
1/2 cup apricot or peach preserves
1 Tbsp. orange juice
Stir together all ingredients and bring to a boil while stirring. Reduce heat and simmer for 5 minutes. Stir occasionally. Chill before serving.
The Art of Chipotle Crazzberry Fiesta sauce, with cranberries and raspberries, is excellent with chocolate. Try these for a real treat.
1/4 cups Crazzberry Fiesta Chipotle Sauce
1/3 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.
1 large burrito size tortilla
2-3 Tbsp. Art of Chipotle brand sauce of your choice
3 T diced cooked ham, chicken, beef, chorizo or pork
3 T red kidney beans or black beans
2 T sliced black olives
3 T frozen corn kernels
2 T diced or sliced red peppers
1 T diced onion
1 T chopped cilantro
1/2 cup grated cheese
Lay tortilla flat on top of a paper towel. Place all ingredients on top of tortilla. Fold two opposite ends up and roll up long sides. Microwave until cheese melts, about 45 seconds. Note: All ingredients may be adjusted to taste.
Chocolate Sauce, Hersheys or your favorite sauce and
Crazzberry Fiesta Sauce
Top your ice cream with equal amounts of chocolate sauce and Crazzberry Fiesta. Mix the toppings gently into ice cream until each bite gives you sweet and heat.
Vary the proportions to suit your taste. Name another dessert that gives you cold, sweet and heat (without warming it up!)
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.