Cranberry White Chocolate Fudge

Cooking spray
2 c. sugar
1/2 c. unsalted butter
3/4 c. sour cream
1/2 tsp. salt
1 c. white chocolate, chopped
7 oz. jar of marshmallow creme
1 tsp. vanilla
1 1/4 c. dried cranberries

Line a 9x13 baking pan with foil and spray with the cooking spray. Set aside.

In a large pot over medium heat, combine the sugar, butter, sour cream, and salt. Stirring rather frequently, bring to a boil. Continue cooking and stirring until the temperature reached the soft ball stage (238 degrees F). Don't skip over this step. Reaching this temperature is what will make your fudge hold together.

Remove from heat and stir in the chocolate until fully melted (it takes a few minutes).


Stir in the marshmallow creme and vanilla until smooth.

Then add in the cranberries until evenly distributed.

Pour into the prepared baking dish. Let cool to room temperature before chilling in the refrigerator overnight. Cut into squares. Store in an airtight container.

Here's a link to the recipe I used: http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

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