Easiest Hot Pepper Jelly

I am not a big "jelly" fan in general, but Hot Pepper Jelly is a staple at our house. When I first discovered hot pepper jelly I wasn't even sure I wanted to taste it..jalapenos and jelly just didn't sound like they went together - how could it be good?!  But I will try almost anything once and when I did I was hooked. I started seeking after all different kinds of  hot pepper jellies and paying a pretty hefty price for small jars to satisfy my cravings. 

I love to cook and contemplated making my own jelly, but I have not really ventured out into the canning world. I don't know, it seems like it might be fun if I had a lot if time on my hands..but right now in my life it's just not going to happen. 

One of the great cooks in my life is my friend Debbie. She and I share a great love for food and she is amazing with the recipes that she comes up with. One day I will do a whole article on Debbie and the things she has taught me in the last 17 years, but this is her recipe that she shared with me for hot pepper jelly. This recipe typifies Debbie and the way she cooks- easy and delicious! Love you Debbie!

Easiest Hot Pepper Jelly

1 (14 oz) jar of apple jelly (the cheapest jar works just fine)

2 to 3 finely chopped jalapenos (or whatever your favorite pepper is)

Spoon out apple jelly into a small saucepan. Add chopped peppers. Bring to a boil. Boil for 2 to 3 minutes to infuse flavors from the peppers into the jelly (this can be done in a microwave as well). You can also add a drop or two of food coloring if you want.. ex jalapenos- green food coloring, Serrano's- red food coloring etc..

Pour jelly mixture into sterilized jars and put the lid on. Turn upside down for 5 minutes, then  upright and it will seal itself..just wait for the pop.*

Or you can do it the lazy way like I do and pour it back into the apple jelly jar (didn't even rinse it out), put the lid on tight, turn it upside down for the 5 minutes and turn it back over and wait for the pop to show that it sealed.*

* Disclaimer: One year I did a bunch of jars with jalapenos right out of the garden, put them in the storage room and they just did fine. However, I discussed this recipe with the Family Consumer Science Agents where I work and they pretty much had a duck that I did that. According to them I need to do the whole canning thing to make sure it is safely done. So just to be on the safe side, though I did it the other ways for years, I only do one jar at a time and keep it in the frig. 

Look for upcoming recipes using jalapeno jelly...yum! Enjoy!

Brie Kisses

I love cheese, all kinds of cheese, even the kind that seem strange to most. Brie cheese is a mild creamy cheese and I love to pair it with a hot pepper jelly. I found this recipe in the local newspaper years ago. It takes three of my favorite ingredients- puff pastry, brie cheese and hot pepper jelly and puts them together in one bite. A Christmas Eve tradition!

Brie Kisses

2/3 lb. brie cheese

2 sheets puff pastry

hot pepper jelly

Cut brie into 1/2 inch squares. Place on dinner plate and place in freezer while puff pastry is thawing at room temperature for 30 minutes. Preheat oven to 400. When pastry is thawed, unfold and roll lightly with a rolling pin to remove creases. Cut each sheet into fourths. Cut each fourth in half.  Cut each piece in half again to produce 16 squares of dough. Lightly spray mini muffins cups. Fit each square of dough into each cup with the pointed edges of the dough pointing straight up. Place 1 cube of brie cheese in each pastry cup. Top with 1/4 t. hot pepper jelly. Bake for 10 to 15 minutes until pastry is lightly browned. Makes 32.

Bacon Wrapped Pineapple

This is another great appetizer from mom. I think it just screams the 70's, but my kids request it every year.

Really though, it is not a recipe. You get some precooked bacon, wrap it around a canned pineapple chunk, secure with a toothpick and voila, you did it. I put them on a cookie sheet covered with almuninum foil and sprayed. I bake it at 400 until the bacon looks done 10 to 15 minutes. You could probably put them under the broiler too. Fresh pineapple of course would work. Just make sure you use "pre-cooked" bacon or cook the bacon partially first that way you make sure all the bacon gets done. I might dip the bacon pineapple bacon in a bit of brown sugar next time. Yum!

Mom's Sombrero Dip

This appetizer recipe is one that mom served at every Christmas Eve I can remember. I didn't always like it because it had beans in it. As a kid, anything with beans was avoided. Luckily I out grew that stage. 

Mom's Sombrero Dip

1/2 lb - 1 lb. ground beef*

1 onion, chopped

1/2 cup salsa

1 1/2 t. chili powder

1/2 t. salt

1 large can re fried beans

1 small can diced olives, drained

1/2 cup shredded cheddar cheese ( I leave this out for the non-cheese people)

Brown meat and onions. Stir in salsa, chili powder, olives and salt. Add beans and cheese and heat thoroughly. Serve with tortilla chips.

* Can use ground turkey or sausage.

Taco Pizza

One of the appetizers we had Christmas Eve comes from Frances, the family cook extraordinaire. We had this years ago at her home and it has been a family favorite ever since. My kids are puzzled why it is called "pizza" because there is no crust, but who cares... we love it. You can see by the picture we have the half cheese thing going on because two people in the family do not like cheese. I know, I know..don't get me started.

Taco Pizza

16 oz. sour cream (can use light)

8 oz. cream cheese, softened (can use light)

salsa

cheddar cheese

green onions

sliced black olives

Beat sour cream and cream cheese together until smooth. Spread in the bottom of a 9 x 13 pan. Spread with favorite salsa. Sprinkle with cheddar cheese and top with chopped green onions and sliced black olives.

Christmas 2008

Merry Christmas! We had a nice white Christmas. At our house we enjoy eating, sleeping and enjoying each others company. It's nice to take a few days off from the daily grind and enjoy the blessings of the season.

Hot Chocolate

I love Hot Chocolate! However, I really love GOOD Hot Chocolate. My tastes have changed and nothing I can purchase in the store will do, they are too weak tasting for me. Most of the Hot Chocolate mixes I have made from scratch have not been that great either. My indulgence is to make a batch of good chocolate ganache and keep it in the frig and scoop from it when I need a rich creamy Hot Chocolate adding hot milk too it. Oh boy, nothing beats that!!! 

It is not always the economical way to enjoy Hot Chocolate so I have found a mix recipe that is pretty dang good. I believe I got from Cook's Illustrated magazine. Easy to make- delicious!

Best-Ever Hot Cocoa Mix

3 cups non-fat dry milk

2 cups powdered sugar

1 1/2 cup Dutch processed cocoa powder*

1 1/2 cups white chocolate chips

1/4 t. salt

Combine ingredients in a large bowl.  Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. Makes 20 servings.

To make Hot Cocoa, stir 1/3 cup mix to 1 1/4 cup hot milk.

*must used Dutch processed cocoa powder for  great taste!

Christmas Eve Menu

2007

Growing up on Christmas Eve mom would just make a ton of appetizers that we all loved. I carried that tradition on to my family.  We pretty much have the same appetizers every year but occasionally I will add some new ones to the menu. 

Here is my Christmas Eve Menu 2008:

Sausage Cheese Balls

Sombrero Dip with Tortilla Chips

France's Taco Pizza 

Bacon Wrapped Pineapple

Mushroom Turnovers

Spicy Hot Wings

Roasted Tomato Garlic Dip with Pita Chips

Brie Kisses

Pan Fried Onion Dips and Chips

Saucy Meatballs

Cheese Ball and Crackers

Vegetable Tray

Pine Bark

Choco Mallo Squares

Chocolate Buttercrunch Bars

Sounds like a ton of food doesn't it? Well it is and we will eat on it for days after Christmas! I will post the recipes soon!

Shrimp and Cream Cheese Chowder

This is a once a year recipe that we make. It is so rich so you know what that means..

Also just to let you know, I seldom ever buy canned "cream of whatever" soups. I am against them on principle alone and was hesitant when I first found this recipe. But we absolutely love it! But again only a once a year splurge. Definitely a family favorite.

Shrimp and Cream Cheese Chowder

1 (8 oz) cream cheese

1/2 cup butter

1 cup chopped green onions

2 (10 oz.) cans cream of potato soup

1 can whole kernel corn

1 can cream-style corn

2-3 cups milk

1 lb. cooked shrimp

1-2 t. seafood seasoning, "Old Bay" brand is the one I use.

In a 5 quart soup pot slowly melt the cream cheese and butter over low heat.  Then add the green onions ad simmer 5 to 7 minutes. Next stir in the  two cans of soup, the two cans of corn and simmer for 15 mintues. Then add 2 cups of milk. Add more to get the soup to the consistency that you desire. Right before serving stir in the shrimp and the seafood seasoning and heat until bubbly. 4 to 6 servings.

Feel free to indulge!

Simple Black Beans

Simple Black Beans

I wish I had remembered to get a picture before they were gobbled down. For my family I have to almost double the recipe or there is going to be a fight. This recipe is from Cooking Light magazine. We serve rice and plantains with this. Excellent!

1 1/2 T canola oil

1 cup chopped onions

1 red bell pepper, chopped

1/2 t. brown sugar

1 1/2 t. minced garlic

1/4 t. freshly ground black pepper

1/4 t. cumin

1 cup water

2 (15 oz.) cans black beans, undrained

1 t. white wine vinegar

In oil in large pot over medium heat.  Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, pepper and cumin; cook for 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat and simmer for 30 minutes or until slightly thick, stirring frequently*. Remove from heat and stir in vinegar.

* If the bean mixture becomes to thick add a bit water.

Potato Soup

This recipe for Potato Soup is my post popular recipe. I came across this recipe years ago on the Internet when I first started looking for recipes. It's from a restaurant called "The Machine Shed" that is located back in the Midwest. On Halloween night I have served this to the kids in orange pumpkin shaped bread bowls.

Potato Soup

6 to 7 medium potatoes, baked, peeled & diced

1/2 lb. diced bacon

1 jumbo yellow onion, diced

3 to 4 stalks of celery, diced

1 quart of milk

1 quart of water

2 T. chicken base*

1 t. salt

1 t. pepper

3/4 cup butter or margarine

3/4 cup flour

toppings: chopped parsley, green onion, shredded cheese and crumbled bacon

In a large heavy pot, saute the bacon pieces till about halfway cooked through. Drain most of the grease. Add the onions and celery and saute until vegetables are crisp tender. Drain off any excess bacon grease. Add milk, water, chicken base, salt and pepper. cook over medium high heat till hot; but do not boil. In small saucepan over low heat melt butter. Add flour and stir to make s roux. Stir for about a minute. Gradually add roux to soup; stirring constantly until thickened. Stir in potatoes. Ladle in bowls and serve with favorite toppings. 8 servings

*Chicken base is a paste. Similar to bouillon, but it paste form. Bases tend to have a richer flavor than bouillons and give soups a better taste. However, chicken bouillon could be added if you do not have chicken base.

Enjoy!

I am back!

As soon as I set up this blog it seems, my computer crashes! It was a long week and a half without my computer, but I am back.  I never stopped cooking and baking so I will try to catch up. 

Beef Sliders

Slider- just another word for small burger. I love these! You can make these simple or extra fancy. I like them for when you crave a burger, but just need a taste. These are fast and easy.

Enjoy!

Beef Sliders The Easy Way

2 lbs. ground sirloin or ground round

4 t. paprika

2 T. grill seasoning (McCormick Montreal Steak Seasoning)

1 small onion, finely chopped

extra virgin olive oil

12 small soft rolls, split and toasted

toppings: cheese, lettuce tomatoes, onions, bacon, grilled mushrooms etc.

Place ground sirloin in medium bowl. Combine the paprika with the grill seasoning in a separate bowl. Sprinkle over meat.  Add chopped onion, along with a drizzle of olive oil, mix well. Divide dough into 12 small patties and set aside. 

Heat a large nonstick skillet with a bit of olive oil over medium high heat. Cook patties 3 to 4 minutes and then flip and cook another 3 to 4 minutes on the other side. Top with cheese during the last minute of cooking. Place finished patties on buns and top.

Turkey Tetrazzini

I will be honest with you, the Turkey Tetrazzini almost didn't happen today. I didn't leave work until after 1:00 and I at least had to stop at the store to get fresh mushrooms for the dish. I had no time for a big shopping trip. I swung by Smith's and picked up the mushrooms and fresh spinach for a salad then hightailed it home. My biggest worry being that I hadn't prepared for my class that I had to leave to by 4:00. I got home about 1:45, started the water for the pasta and then nuked a LC pizza and gobbled it down and then started cooking.

I can't remember the last time I made a Tetrazzini. I remember that my brother-in-law Erik made one years ago that was really good. I have this leftover delicious turkey that my best friend Lisa made for our Thanksgiving dinner and I thought of that dish and looked for a recipe. The one I made was adapted from Food Network courtesy of Gourmet magazine and it turned out pretty well. I liked this recipe because I could make it ahead, but worried that it looked like a casserole..not too gourmet if you ask me..but the kids devoured it. My oldest son, my personal food critic with refined taste buds, had about 3 large helpings and told me that I might as well use the rest of the turkey and make it again. Well, I don't know about that, I still haven't made my famous Lisa Turkey sandwich yet. I served the Tetazzini with a spinach salad and a homemade balsamic vinaigrette. It was a nice dinner.

Turkey Tetrazzini

8 oz. sliced mushrooms

5 T. unsalted butter

1/4 cup flour

1 3/4 cup milk

2 1/4 cups chicken broth

10 oz. spaghetti

3 cups coarsely chopped cooked turkey

1 cup frozen peas

2/3 cups freshly grated Parmesan cheese

3/4 cup fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 4 T. of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.  In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. 

In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden. 6 to 8 servings.

Menu for the Week 12/1 -12/8

Okay here we go. I have not had the time to figure out how to make a "cute" blog. This will have to do for now. If I keep waiting to find time to figure it out I might never get going. So this is definitely a work in progress.

Menu Planning:

Every Sunday night, after looking at the calendar for the week I sit down and plan my menu.  I try to take into account everything from what we have going on in the week, to whats in the frig and freezer and what is on sale. I also pull ideas from my favorite cookbooks,  magazines and websites. Ideally I would like to go to the grocery store only once, but it is more like twice a week. The first trip to get most everything and the second trip to get produce that wouldn't make it to the end of the week and any other hairbrained ideas to cook that come to my mind along the way.

Game Plan:

I have listed my game plan below, hoping that  circumstances beyond my control do not happen. I am a little nervous about Monday and Tuesday and hope I can pull it together. Monday I have go to work in the morning, hoping to be done by noon, get to the store, get home to make the Tetrazzini and then prepare for my class at the Boys and Girls Club and be over there by 4:15. Tuesday I am teaching a class in the morning, but we have Cub Scout Pack night at 6:00 and Michael's out of town, so we will have to eat early and run to Pack. So we will see..

The menu with a star by it are new recipes that I have not tried. You will find that I do that a lot.

Monday- Turkey Tetrazzini*

Tuesday- Slider Burgers with Manchego Cheese and Sweet Potato Fries

Wednesday- Shrimp Chowder and Cheese Biscuits

Thursday- Thai Crockpot Chicken*

Friday- Christmas Dinner at the church (making a white cake with chocolate frosting**)

Saturday- is usally leftovers or eat out

Sunday- ?? haven't decided yet..

**an assignment given to me

I will post pictures and recipes along the way and I will let you know if we loved it or even Lexie, our dog wouldn't eat it. Please feel free to ask any questions or leave comments.