I was so excited when my friend, Amy, posted this recipe. I LOVE No Bake Cookies!
In a saucepan, mix and bring to a boil 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk and 1 stick butter or margarine. Remove from heat. Add 1/2 cup peanut butter and 3 cups uncooked oatmeal. Add 1/2 cup pecans or 1/2 cup coconut, if desired. Beat until well mixed and drop onto waxed paper.
Monday, December 21, 2009
Friday, December 4, 2009
Cranberry Jalapeno Jam
Cranberry Jalapeno Jam
Ingredients:
1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin
Directions:
12 - 6 oz jelly jars, lids and rings, sterilized
In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.
Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.
Store in cupboard for two weeks, then serve.
Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.
With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.
Ingredients:
1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin
Directions:
12 - 6 oz jelly jars, lids and rings, sterilized
In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.
Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.
Store in cupboard for two weeks, then serve.
Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.
With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.
Pepper Jelly
My friend Lisa, introduced me to her yummy Pepper Jelly a while back. She cans it several tims a year and it is such a yummy appetizer. She got the recipe from the cookbook Putting Up by Stephen Dowdney, but altered it a little bit. Each batch makes about 17-18 half pints. I like it served best over cream cheese and eaten with Ritz/Townhouse crackers.
2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
3/4 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1-2 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O
Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.
2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
3/4 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1-2 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O
Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.
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