Jalapeno Pepper Jelly

Never in a million years would I have thought I would like something called Jalapeno Pepper Jelly.  Fortunately for me, I once worked with an awesome woman named Donna.  And she is like Martha Stewart.  She is also more adventurous than I.  And she introduced me to this amazing stuff -- which she had made.  And then she gave me the recipe.

I've been making it most years since 2009.  And I give it away for Christmas gifts.  I have several friends who request it.  It is awesome stuff.

Because I like to make it every year (though it's another one of those things I have a love/hate relationship with...), I usually try to plant my own peppers to put in it.  This year that was the case.  And this year...  My peppers got hot hot hot!  And plentiful!  I had more than enough peppers just from my garden, so I didn't have to supplement with store-bought peppers :).

So this stuff is awesome.  But I said that already.  It's sweet heat.  And delicious.  Especially with cream cheese on Ritz crackers!

And here's the recipe (don't worry, I asked Donna first if I could share it :)).

Jalapeno Pepper Jelly
3 large green bell peppers, cored and seeded
20 jalapeno peppers, not seeded
1/3 cup water
2 cups Cider Vinegar
5 lb bag sugar
4 packets liquid Certo (2 boxes)

Wash the peppers.  Remove stem from the jalapenos. Core and seed the bell peppers.

Place all peppers, water and vinegar in food processor or blender and blend.  Strain liquid into a big dutch oven.  Add sugar and cook over medium heat until mixture boils. Boil for 5 minutes over low heat.

Add Certo. bring to boil and cook one minute. Skim top with metal spoon to remove foam. Add a couple drops of green food coloring to achieve a nice color (optional).

Ladle into sterilized jelly jars and seal with paraffin or water-bath according to jelly instructions.  Cool.

Yield: 12  jelly jars

Tips: I use a blender and all the peppers do not fit at one time-- so I have always worked in batches: some peppers and liquid; more peppers more liquid. etc.

Anyway, this stuff is awesome.  I happen to have a large quantity (some from 2012), so if anyone wants to try it out, let me know.  I'm willing to share my extra.  However, the stuff from 2012 is a little less set, because I was trying to skimp on the Certo.   Lesson learned:  don't skimp on that. ;).

Appreciation Brunch

This past Saturday, a couple friends and I did an appreciation brunch for our dear friend Christina.  She is pregnant with her 4th baby, and we wanted to do something special for her.  She said she didn't really need anything for Baby, so we decided we could just have a day for her!  It was low-key, just an opportunity to all sit and visit and eat. 

On the menu was:

Yogurt parfaits
crackers w/ dip
veggies w/ dip
strawberry pizza
raspberry coffee cake
bacon cheese mini appetizers
orange juice
water with lemon


Here are the recipes for the Bacon Cheese Mini Appetizers, Raspberry Coffee Cake and the Strawberry Pizza!

A picture of the yogurt parfait bar area.

Raspberry Coffee Cake:

Streusel:

1/4 cup firm margarine or butter

1/3 cup all-purpose flour

1/4 cup sugar

 

Cake:

2 cups all-purpose flour

3/4 cup sugar

1/4 cup butter or margarine, softened

1 cup milk

2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1 egg

1 cup raspberries (fresh or frozen, thawed)

 

For the streusel:  cut butter into flour and sugar until it resembles crumbs.  Set aside.

 

For cake:  Grease a 9x9 (or 11x7) pan and preheat oven to 350 degrees.  Mix all the ingredients, beating on medium speed for two minutes.

 

Spread half of mixture into greased pan.  Cover with 1/2 cup raspberries (and juice), then sprinkle half of streusel over the berries.  Repeat layers.

 

Bake for 50 minutes or until toothpick comes out clean (mine took 40 minutes).  Recipe from Betty Crocker cookbook.

Strawberry Pizza (binder recipe):

6 tablespoons butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

 

For Filling:

1 8-ounce package cream cheese, softened

1/2 cup confectioners' sugar

2 cups sliced fresh strawberries

1 cup sugar

1/4 cup cornstarch

2 cups crushed strawberries

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder and salt; gradually add to creamed mixture.  Cover and refrigerate for 1 hour.

 

On a floured surface, roll dough into a 13-inch circle.  Transfer to an ungreased 12-in pizza pan.  Build up edges slightly.

 

Bake at 350 degrees for 18 to 22 minutes or until lightly browned (mine cooked 15 minutes, but my oven cooks hot).  Cool completely.

 

In a large bowl, beat cream cheese and confectioners' sugar until smooth.  Spread over crust.  Arrange sliced strawberries on top.  In a large saucepan, combine the sugar, cornstarch and crushed berries until blended.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Cool slightly.  Spoon over strawberries.  Refrigerate until serving.  Yield: 12 - 16 servings.  Recipe from Taste of Home.

Bacon Cheese Mini Appetizers:

1 (10 oz) can FLAKY biscuits (must be flaky)
1 (8 oz) pkg cream cheese, softened
1 pkg real bacon pieces
2 TBSP milk
2 to 3 TBSP very finely chopped onion
1/2 cup parmesan cheese
2 TBSP parsley (optional)

Separate bscuits into 2 or 3 layers. Spray muffin cups of mini muffin pan. Press biscuit layers into cups. Mix all ingredients. Fill muffin tins. Bake 15 minutes at 375.

Sunny Asparagus Tapenade

3/4 pound fresh asparagus, chopped
3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower kernels
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons maple syrup
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon pepper
Additional sunflower kernels, optional
Assorted fresh vegetables, crackers and/or toasted French bread baguette

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 to 5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place in a food processor; add next 10 ingredients (through pepper). Cover and process until desired consistency.

Transfer to a small bowl; sprinkle with additional sunflower kernels, if desired. Serve at room temperature or chilled with dippers of your choice.

Recipe from Taste of Home.

Notes:  I used about 1/2 teaspoon dry parsley. I cut the pepper back to 1/2 teaspoon. And I made the mistake of buying whole sunflower seeds and having to shell them. I don't recommend doing that!

 

Verdict:  It's a keeper mostly because it's in the Monday Meals cookbook.  However, it's not a bad recipe.  It's an interesting mix of flavors.  Mine turned out a little wetter than I was anticipating.  But I have had 5 different people try it (including my husband) and everyone seems to really like it, though it's definitely unique.  It's not my favorite, but I'm glad everyone else likes it!  Plus, it's a way to eat my veggies :)!

 

 

Appetizer Night!

While I was visiting my best friend Julie over Christmas, she and I decided it would be a lot of fun to have an appetizer night. Basically we ate only finger-foods for dinner that night. We discovered that making a bunch of appetizers is a lot more time-consuming than we originally thought, not to mention a lot of work! But, it was a lot of fun for us and Alysha to make all of these appetizers. Not to mention how fun it was to eat them! Even Jon enjoyed the food, even though it was girlie :).

Our menu:

• Ham and cheese mini frittatas
• Beef and onion cheeseball with crackers
• Confetti pinwheels
• Bacon-cheese mini appetizers
• BBQ cocktail smokies (not pictured)
• Chocolate-covered peanut butter crackers
• Oreo truffles
• Mini cheesecake bites