Asparagus Rolls

4-6 Tortilla Wraps (depending on the size of the tortilla)
18 asparagus
Chicken (You could do fresh, but I use 1 can of the Chicken Salad from Costco)
1/2 c. nuts (optional)
1/2 c. Craisens
4 oz. regular cream cheese
1/2-1/3 of container of Garden Vegetable Cream Cheese (judge this to taste)
1/4 c. Mayo
Garlic Powder

Mix the Chicken on down all in bowl. Judge to your liking in taste. I usually use closer to 1/3 container of the Garden Vegetable Cream cheese, but I like it with a stronger taste.

Spread the mixture on a tortilla. Roll the already cooked asparagus into the tortilla. I usually use about 4 or 5 per tortilla. Cover the roller tortilla in Press N' Seal and refrigerate for 3 to 4 hours or overnight. Then cut into little bite size pieces and ENJOY!

Spiced Cranberry Dip

8 oz cream cheese
1/2 can whole berry cranberry sauce
1/4 c orange marmalade
1/8 tsp grounded red pepper
slivered almonds

Mix cranberry sauce, orange marmalade and red pepper. Spread on top of softened cream cheese that has been spread on a 9 inch pie plate. Top with sliced almonds and serve with crackers. I prefer Wheat Thins.

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.

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.

Queso Dip

This is a super yummy and fun chip dip! I always do it in my small crock pot for an appetizer or side for a get together!

1 block cream cheese
1 can chili {no beans}
1/2 cup salsa (or to taste)

Heat until cream cheese is melted. Serve and enjoy!