Jalapeno Jelly

1 c. red bell pepper, chopped
1/2 c. jalapeno peppers, chopped
5 c. white sugar
1 1/2 c. apple cider vinegar
6 fl. oz. liquid pectin
8 oz. block of cream cheese, room temperature
crackers of your choice

Add the chopped bell pepper and jalapeno peppers to a food processor. Mince.

In a large pot over high heat, combine the peppers, sugar, and vinegar. Bring to a rolling boil. Boil for 3 minutes. Remove from heat and cool for 5 minutes.

Stirring constantly, add in the pectin and let mixture continue to cool for 2 more minutes. Now stir for 1 minute.

Pour into a durable tupperware container. Store overnight in the fridge.

When ready to serve, put the block of soft cream cheese on a plate. Scoop 1/4 of the jelly onto and around the cream cheese block. Serve with your favorite crackers. I think Club Crackers work well.

Save the rest of the jelly for another day. Keep it refrigerated. This doesn't always have to be served with cream cheese, but it does make a delicious starter. We'll be making this again and again.

Here's a link to the recipe I used: http://allrecipes.com/recipe/19137/red-and-green-christmas-jalapeno-jelly/?internalSource=recipe%20hub&referringId=1961&referringContentType=recipe%20hubChristmas Jalapeno Jelly

Bacon Jalapeno Popper Grilled Cheese

2 Tbsp. butter, softened
2 slices Italian bread
1 oz. cream cheese, softened
1 1/2 Tbsp. canned jalapenos, diced
2 strips of bacon, cooked, cut in half
2 slices Pepperjack (from pre-sliced package)
2 slices Sharp Cheddar (from pre-sliced package)

Preheat griddle to 275 F.

Spread 1 Tbsp. of butter on one side of each slice of bread. Place 1 slice of bread butter-side down on the griddle.

In a small bowl, mix the cream cheese and the diced jalapenos. Spread the cream cheese mixture on the side of the bread facing up on the griddle.

Layer the 2 slices of Pepperjack on top of the cream cheese mixture. Layer the 4 small slices of bacon over the Pepperjack. Layer the 2 slices of Sharp Cheddar on top of the bacon. Close the sandwich with the remaining piece of bread, butter side up.

Cook until the bottom side is golden brown and the cheese is beginning to melt, about 5 minutes.

When the bottom side is golden, flip the sandwich and cook on the other side, about 3-5 minutes. It's okay to turn the griddle temperature up a little bit at this point, to 300-350 degrees. The cheese should be really melted and oozing.

Serve hot and gooey.

Chinese Stuffed Jalapenos

10 jalapeno peppers, halved the long way, de-seeded and de-ribbed
Sesame seeds 

Filling:
1/3 lb. raw ground pork
1 egg
1 tsp. fresh ginger, minced
1 clove garlic, minced
1 1/2 Tbsp. soy sauce
1/2 tsp. ground black pepper
2 Tbsp. bread crumbs

Sauce:
1 Tbsp. corn starch
3/4 c. cold water
1/3 c. soy sauce
2 tsp. oyster sauce
1 tsp. sesame oil
1/8 tsp. garlic powder 


Preheat oven to 350 F.

Dust insides of jalapenos with corn starch.

Mix all the ingredients for the filling together in a bowl. Fill jalapenos with a heaping amount of the filling mixture.

Place on cookie sheet, bake for 20 minutes or until meat is browned on top and cooked through.

To make the sauce: Simmer all ingredients over med-low heat until sauce thickens. Spread sauce over cooked jalapenos. Sprinkle with toasted sesame seeds. Enjoy!

Artichoke Jalapeno Dip

13-15 oz. of jarred artichoke hearts
1 package (8 oz.) cream cheese
1 c. Parmesan
3/4 c. mayo
1/4 c. sliced jalapenos (or more...)
Squirt of lemon juice

Put all ingredients in a food processor until desired consistency. Bake at 350 F until bubbly in the corners. Serve hot with bread; crackers work too, but I recommend fresh bread slices.

Recipe courtesy of Elizabeth McDevitt