Jalapeno Jelly - Deeni

Notes: 1 cup = 2 seven ounce cans whole jalapenos; 1 cup = 3 green peppers
This is great poured over cream cheese and served with crackers.

1 cup green peppers seeded
1 cup canned jalapenos seeded
6.5 cups sugar
1.5 cups white vinegar
1 bottle or package of Certo

Dice green peppers and jalapeno as fine as possible or use food processor. Put all ingredients except Certo into a large pot and bring to a boil stirring constantly. Reduce heat and simmer 10 minutes. Remove pot from heat and pour in Certo. Continue to stir mixture with a wooden spoon until it obviously begins to thicken, about 15-20 minutes. It is esstial to keep stirring the mixture to prevent it from forming a "tough skin" on the top. Pour into sterilized jelly jars and seal with a screw cap - do not use paraffin. You may add a little green food coloring for color. Refrigerate.

Crockpot Apple Butter: Kristyn

6 quarts of peeled and cored apple slices put into a crock pot

4 cups sugar (give or take depending on how sweet your apples are)

2 teaspoons Cinnamon

1/2 tsp salt

1/4 tsp ground cloves

and a little nutmeg

Mix in your crock pot cook on high for 1 hour then low for 9-11 hours
Put into mixer and blend until it's the consistency you like.
Put back into crock pot and cook it on low until its at a consistency you like.

Potatoes O'Brien Breakfast Casserole - Kristyn

Potatoes O'Brien Breakfast Casserole

Ingredients:

7 eggs
1 cup milk
3 1/2 cups shredded cheddar cheese
3 1/2 cups potatoes O'Brien
2 cups cubed cooked ham (can subs Bacon or sausage)
1/2 teaspoon salt
1/2 teaspoon ground mustard


Directions:

1. Brown potatoes and place in a single layer in a greased 9X13 baking dish.

2. Sprinkle with cheese and ham.

3. In a bowl, beat eggs, milk, salt and mustard. Pour over ham.

4. Cover and bake at 350'F for 1 hour.

5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.

Crab Dip

Ingredients
1 lb lump crab meat
1 and 1/2 cups cream cheese room temp
1 tbsp lemon juice
1 tbsp Old Bay
1/4 tsp garlic powder
1/2 tbsp Worcestershire
dash pepper
1 tbsp horseradish
1 tbsp dry white wine
1 pack 3 cheese gourmet cheese and save 1/3 for top

Combine all ingredients except for crab meat and then gently fold in crab
Sprinkle with Paprika if desired

Bake at 375 till bubbly about 20-25 minutes

Sugar and Spice Pecans - Deeni

Sugar and Spice Pecans

3/4 cup sugar
1 egg white
3 teaspoon water
1 heaping teaspoon ground cinnamon
1/4 heaping teaspoon ground allspice
1/4 heaping tsp ground cloves
1/4 heaping tsp ground nutmeg
8 cups pecan halves

Combine first eight ingredients in a large bowl; mix well and then add pecans; stir until coated and then spread only a greased 15X10X1 inch jelly roll pan.

Bake at 275 for 50-55 minutes.
Remove to wax paper while warm and cool
Store in air tight container.

Butter Toffee: Kristyn

Butter Toffee

Ingredients

• 16 ounces, weight Butter, Melted
• 16 ounces, weight Granulated Sugar
• 3 ounces, fluid Water
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
• 24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

Remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

Peanut Butter Cup Cookies (Hubby's Favorite)

Peanut Butter Cup Cookies:

Ingredients:

2 1/2 cups (325 grams) all purpose flour

1 tsp baking soda

1/2 teaspoon salt

1 cup (226 grams) unsalted butter room temperature

3/4 cup (160 grams) light brown sugar

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tbsp of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.