Jalapeno Jelly

FINALLY, I am getting this on the blog!!

3 medium red or green peppers, chopped and seeded
2 two-inch jalapeno peppers
1 1/2 cups white vinegar
6 1/2 cups sugar
1 tsp. cayene pepper
1 6 oz packet of liquid certo

Place red or green peppers and jalapeno peppers in the blender and puree. Use 3-3 1/4 cups of pepper mixture only. Add 1 cup vinegar, blend thoroughly. Pour into large deep pot, add remaining vinegar, sugar and cayenne pepper. Stir well. Bring to a full rolling boil, stirring frequently. Stir in liquid certo and continue to stir constantly for 1 full minute. Turn off heat, skim off foam. Fill jars.

Makes eight 7 oz/ 1/2 pint jars.

Then use water bath or steamer to seal. I have made it and placed in an airtight container and kept it in the fridge. I don't know how long it stays fresh in the fridge...we usually eat it before then.

Serve over cream cheese with crackers of your choice.

Things I have learned:

****for green, add green food coloring to desired color...otherwise it looks a gross brown.
****green jelly sets up slower than the red jelly.

Dinner in a Pumpkin

From Reggie Peterson

DINNER IN A PUMPKIN
1 small to medium pumpkin
1 onion, chopped
2 Tbsp. vegetable oil
2 lbs. ground beef
2 Tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, drained
2 cans cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can water chestnuts, drained

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint a face on the front of the pumpkin with a permanent marker or acrylic paint. Rub outside of pumpkin with Pam spray or a light coat of vegetable oil.
Preheat oven to 350 degrees.
In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet.Add soy sauce, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Spoon mixture into the cleaned pumpkin. Replace pumpkin top. Place entire pumpkin with filling on a baking sheet.
Bake 1 1/2 to 2 hours or until inside meat of the pumpkin is tender.
CAUTION: Do NOT over-eat like we always do, but ENJOY!

Zupas Strawberry Vinaigrette

From Caytee Wankier

I got this recipe from my aunt who got the recipe from the owner of Zupas. Mmm... And for those of you who aren't the biggest salad fan, this salad dressing is sure to make any salad divine!

1 cup red wine vinegar
1 cup canola oil
4 strawberries
1/2 teaspoon salt
1/2 cup sugar

1. In the blender mix the strawberries, salt, sugar, and vinegar. Blend well.

2. While blending slowly add in all of the oil, blending until smooth.

Chocolate Crepes

From Caytee Wankier

2 eggs, beaten

1 1/2 cups milk

3/4 cup + 1 Tbsp flour

1/4 cup unsweetened cocoa

1/4 cup granulated sugar

1 Tbsp Butter, melted

1/2 tsp almond extract

Stir together flour and cocoa, mixing well. Set aside. Whisk together eggs, milk, sugar butter, and almond extract. Add flour mixture to egg mixture, whisking until smooth.

Pre-heat pan over medium heat, when hot, pour in about 3 tbsp batter. Swirl to evenly coat pan. Cook until crepe has a dull finish. Carefully loosen edges then remove to a plate lined with paper towels. Repeat. And cool.

Makes 18-20 crepes

Swiss Apple Chicken

SWISS APPLE CHICKEN

1 TBSP butter

3 medium apples, sliced

2 onions, peeled and thinly sliced

6 chicken breasts

1/4 tsp salt

1/8 tsp pepper

3/4 C Swiss Cheese, shredded

1/4 C parmesan cheese, shredded

1/4 c seasoned bread crumbs

1/4 tsp dried thyme

2 TBSP apple juice

In a large skillet saute onion (I used a quarter of a large onion, diced- I'm not too big on onion, just enough for flavor) and apple (I used fuji quartered and thinly sliced) in butter until tender. Tranfered to a greased 9x13 pan. Top w chicken (I used chicken tenders instead of breasts and I put them in a smaller dish 8x8 and only used 5 chicken tenders. If you use breasts I would only use two and butterfly them open so you had thinner pieces). Sprinkle with salt and pepper.

Combine the cheeses, bread crumbs, and thyme (I used plain bread crumbs so I added some Italian seasons, which I think added some good flavor). Sprinkle over chicken. Drizzle with apple juice then bake uncovered at 350 for 30-35 min until chicken juices run clear.

Pretzel and Nut Brittle

From Jamee Gibert

18 oz white chocolate (chips or melting chocolate)

4 c broken pretzels

2 c salted peanuts or cashews

Melt chocolate in double boiler. When melted add pretzels and nuts. Mix. Spread on cookie sheet to cool.

Crock Pot Turkey Chili

From Jamee Gibert

2 lbs ground turkey

1 tsp pepper

1 tsp garlic powder

1 Tbs salt

1/3 c chili powder

2 (15 oz) cans kidney beans

2 (15 oz) cans black beans

3 (14 1/2 oz) cans diced tomatoes

1 medium onion, chopped

2 garlic cloves, minced

Garnish:

sour cream, cheese, corn chips

Cook turkey until no longer pink. Add onion, garlic and seasonings. Combine turkey mixture with beans and tomatoes in crock pot. Cover and cook on high 4 hours or low 6-8 hours. Garnish and serve. Yum Yum!!!

Honey Lime Chicken Enchiladas

From Shelly Dean

Mix:

1/3 c honey

1/4 c lime juice

2 1/2 tsp chili powder

2 cloves garlic or 1/2 tsp garlic powder

Add 3/4 of honey lime sauce to:

1 lb chicken (approx 2 breasts) cooked and shredded

2c shredded monterey jack cheese

Roll:

tortillas, some chicken, and cheese and place in baking dish

Mix:

Remaining honey lime sauce

14 oz can green enchilada sauce

3/4 c half and half

Pour over enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes, or until heated through. Enjoy!!!

Tortilla Soup

From Jamee Gibert (inspired by Rocco Dispirito: Now Eat This)

1 cup chicken broth

1 can fire-roasted tomatoes (or regular diced tomatoes)

1-2 chipotle chiles in adobo sauce, chopped fine (adjust depending on how spicy)

1 cup salsa (fresh, store bought, or canned)

1 can corn (or 1 cup frozen)

1 small can green enchilada sauce

1 can black beans

1 small can diced green chiles

1-2 cups shredded chicken

garnish with:

cilantro

avocado slices or guacamole

chips or tortilla strips

Just throw everything together except the chicken, heat to a boil. Let simmer 8-10 min. Add chicken and simmer until heated through. Garnish and serve. This soup is really easy and delicious!!