My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!
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Chocolate Bombs are all the rage for holiday gift giving and I wanted to do something different for Valentine’s Day. Once you assemble the ingredients and equipment, these are actually relatively easy. There are plenty of instructions on the internet on making chocolate bombs.Being the purist that I am, I suggest using a high grade couverture chocolate instead of chocolate coating.Here is the link I used here. No need to re-invent the wheel.
I used Nestle’s White Chocolate Chips for the topping. Just melt them and place in a plastic decorators bag and cut off the tip end. After piping a swirl of chocolate, sprinkle with Valentine Sprinkles followed with a pinch of Disco Dust for bling. I noticed on a couple of the bombs the seams were not sealed so I piped a line of white chocolate to seal them. No need for perfection, they will look great and the recipient will love them..
Chocolate Bombs were placed in a clear bag and tied with a ribbon.
I printed a round tag with instructions and cut out with a 2 inch scalloped punch. There are plenty of free tags online or you could make your own.
The birdhouse was uploaded from Canvasworkspace and printed with my Scanncut. This step is totally unnecessary, but I wanted a box for the extra protection in mailing.
A tag for the Chocolate Bomb was a bird template from ScanncutAll the bird houses with chocolate bombs inside and ready to mail!
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Visiting a local grocery store, I noticed they had suet in their meat counter. It immediately reminded me of a recipe that was given to me by Paula Bruce in the early 1970’s. The recipe was her paternal grandmother’s and it was Chili. The suet might turn most people off, but I know that the fat trimmed from the beef carcass is loaded with flavor and I wanted that in my chili. The suet doesn’t have to be consumed. I chill the chili after making and the fat becomes hard and easy to lift off leaving that fabulous flavor. The recipe is simple and makes a lot good for freezing or canning. Thanks Paula for sharing the recipe (mine is dated 1973) and for allowing me to share with others. Enjoy!
Fresh cranberries are only available in the fall for Thanksgiving and Christmas. That’s why I freeze fresh cranberries to use all year long.
Just this week I had a request for Stevens Catering Cranberry Relish Salad, a dish often served at our events and especially at Thanksgiving. The recipe comes from Earlene Moore and you can find many recipes at her website at Earlenescakes.com.
The cooked recipe I developed in self defense. I was buying so much of it at a local store that I decided I needed to develop a recipe. It is pretty much the same as other cooked recipes except I omitted the spices called for and added turmeric and jalapeno pepper. It was a hit and it is great over cream cheese served with crackers. We served it with dressing balls as an appetizer.
Enjoy both recipes at Thanksgiving and Christmas as a side to Turkey and Dressing.
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Buy the best food processor you can afford. I burned up a lot of them before I invested in a heavy duty model that has a stainless steel shaft that holds the blade. Thank you for your support.
