Candied Jalapenos

3 pounds of fresh firm, Jalapeno peppers
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Remove the stems from jalapeno peppers.
Slice the peppers

In a boiling pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Return to a boil and  add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers to clean sterile canning jars. Fill to 1/4 inch from top of gar. Bring syrup to a rolling boil for 6 minutes.

Fill the jars with syrup. try to get all air bubbles out of jars. Put lids on. cover the jars with water and boil for 10 minutes for half pints or 15 for pints.

Jalapenos will be ready to eat in about 2 weeks.

Enjoy.

PS: bottle the remaining syrup and put it over a pork roast or pork butt. It makes great pulled pork.

Apple Craisen Cheese Ball

1 pkg (8 oz.)  cream cheese, softened
1 cup chopped Granny Smith apples
2 tbsp honey
1/2 teaspoon cinnamon
1/2 cup chopped pecans or toasted Walnuts
1/2 cup Craisins, chopped

Honey Maid Cinnamon graham cracker

I use more apples, nuts, and craisins than it says. I put some in the ball and some on the outside.

This is really good on a toasted raisin bagel.

Jalapeno Popper Cheese Ball

1 pound of Crispy Cooked bacon bits
3/4 tsp Garlic powder
1/2 cup Green onions
2 chopped Jalapenos
1/2 tsp Onion powder
1/4 tsp black pepper
1 tsp Worcestershire sauce 
2 cups Cheddar Cheese, sharp
2 boxes of softened cream cheese
2 tbsp sour cream

Banana Bread Bars

Banana Bread Bars

1/2 cup butter softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas (3-4 medium bananas)

1 tsp. vanilla

Mix the above items together.

Then, add

2 cups flour

1 tsp. baking soda

1 pinch salt

Mix altogether and pour into a 15x9x1"  pan.

Bake for 25 minutes at 350 degrees

Frosting

1/2 cup butter - softened

1 - 8 ounce package Cream Cheese - softened - I set it out on the counter to soften.

6 cups powder sugar

2 tsp. vanilla

Mix altogether.

Only use 1/2 of the frosting recipe for 1 pan of banana bread bars:)

                                                                                          Janelle Glatczak

Thai Chicken/Shrimp Wanton cups

Meat:
2 Chicken breasts, cut into small pieces
1 lb mini shrimp
stir fry sauce/ Asian spices
Fry meat till done and season with sauce and spices.

Slaw:
1 bag of fine coleslaw
Sesame Asian dressing

Salsa:
2 mangoes, diced
2 avocados, diced
1/2 red onion, diced
1 large tomato, diced
1/2 cucumber, diced
1/3 c. cilantro, chopped
2-3 Tbls. lime juice
salt and pepper to taste


Press wanton wrappers into a sprayed mini cupcake pan and bake until crisp.  Fill with chicken or shrimp, then coleslaw drizzled with dressing, then mango salsa. Enjoy!

Bang Bang Chicken and Shrimp

Curry Coconut Sauce:
1 tsp. olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic, minced
1 small onion, chopped
1 tsp ginger, minced
1/2 c. water
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1 tsp paprika
1/4 tsp salt & pepper
1/4 tsp allspice
1/4 tsp turmeric
14 oz coconut milk (1 can)
1 medium carrot, julienned
1 small zucchini, sliced and quartered
1/2 c. peas frozen

In a medium sauce pan heat the first three ingredients. Add chopped onion, garlic and ginger and cook just until onion is translucent.  Add spices and water and stir well.  Bring to a boil, then add coconut milk and bring the mixture back up to a boil.  Reduce heat and simmer for about 20 minutes or until sauce thickens. Add carrots, zucchini, and peas. Cook for another 10 minutes.

Peanut Sauce:
1/4 c. peanut butter, creamy
2 Tbsp water
1 Tbsp sugar
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes

Add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.

Chicken and Shrimp:
1 chicken breast, cut to bite size
10 medium shrimp
1/4 c. cornstarch
2 Tbsp olive oil
2 c. rice, cooked

Heat the oil in a large skillet.  Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden.  Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet.  Set aside.

Assemble Plates:
Press the rice into a bowl and invert onto 4 plates. Add chicken and shrimp, dividing them equally around the rice.  Spoon the coconut curry over chicken and shrimp.  Drizzle peanut sauce over the rice.  Top with crushed peanuts, sesame seeds if desired, green onions, and some flaked coconut.

Mrs. Fields Chocolate Oatmeal Cookies

Ingredients:
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbls. vanilla
2 1/2 c. rolled oats
2 c. flour
1/2 tsp. salt
1 tsp baking powder
1 tsp baking soda
6 oz. chocolate chips
1/2 c. walnuts
1/2 c. shredded coconuts
6 oz. mini M&Ms

Directions:
Preheat oven to 350 degrees. Cream butter, sugars, eggs, and vanilla until smooth and fluffy. In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine.  Add to flour mixture. Stir butter mixture into dry mixture.  Blend well. Add goodies and stir till blended.  Roll into golf ball size and bake for 8-10 minutes.  You do not want to over bake these cookies.

Note:  I got this from Grandmary

German Pancakes

Ingredients

• 6 large Eggs
• 1 c milk
• 1 c flour
• dash salt
• 1 tsp vanilla
• 5 Tbsp butter

Directions

1. Preheat oven to 425 degrees F.
2. As oven preheats, put the butter in an un-greased 9x13 pan. and place in oven, just until melted
3. Place the eggs, milk flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter. 
4. Bake, for 22-27 minutes or until edges are golden brown and puffy
5. To serve, sprinkle generously with powdered sugar and syrup.
6. Try serving these with easy homemade syrup.

I really love pairing this with buttermilk syrup and no powder sugar needed! 

Serves 5!