Pepper Jelly

This is a delicious appetizer. I like to buy red peppers when I see them for less than a dollar and then bottle a couple of batches. Each batch makes about 17-18 half pints. We like it served best over cream cheese and eaten with Ritz crackers. The recipe comes from the cookbook Putting Up by Stephen Dowdney although I have changed it a little bit.

*I have changed this since first putting it up because I always do a double batch

2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
1/2 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1/2-1 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.

I'm not going to go into all of the details of how to bottle but it you have any questions please just ask in the comments section. You can also find some helpful canning hints in this post on peaches.

Chicken Salad Sandwiches

I finally found one I love!!!! Found it on All recipes and adjusted it a little bit because I don't love mayonnaise. Serve on rolls or croissants. Perfect for showers, parties, and pretty much any other time because its so stinking yummy!

4 c chicken, cubed
3/4 c mayo
1/2-3/4 c sour cream depending on how saucy you want it)
1 tsp paprika
1 tsp seasoning salt
1 c diced celery
3 green onions, diced
1 c chopped pecans
1 1/2 c craisins
1 c diced apple

Mix sour cream, mayonnaise, paprika, and seasoning salt. Add remaining ingredients and allow to sit in the fridge for a few hours so the flavors have time to combine. You can also wait and add the pecans right before serving so they have more crunch.