Habanero Gold Jelly

In the summer My family plants a garden last year we planted a lot of hot peppers.  So, I found the Ball’s Complete Book of Home Preserving and started to look at it.  I found a recipe call Habanero Gold Jelly.  All I could think of is how my garden grown habanero are going to taste in this.  I thought it was going to be spicy but it was not as bad as I thought.  I am not sure how many jars I made but I used the 4oz Ball jelly jars.  You can find them at any hardware store or Walmart.

Habanero Gold

Ball Complete Book of Home Preserving Copyright 2006

Ingredients

1/3 cup finely sliced dried apricots

¾ cup white vinegar

¼ cup finely chopped red onion

¼ cup finely chopped seeded red bell pepper

¼ cup finely chopped seeded habanero peppers

3 cups granulated sugar

1 pouch (3oz) liquid pectin

Directions

  1. In a large, deep stainless steel saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
  2. Prepare canner, jars and lids.
  3. Add red onion, red pepper and habanero peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
  4. Quickly pour hot jelly into jars, leaving ¼-inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  5. Place jars in canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.

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Chaotic 3 days

Sorry I meant to post this earlier but my house has been chaotic since Saturday morning.  I had a church pageant for my daughter on Saturday morning. Let me tell you that was fun to see but OMG my son wanted to sing after every class was finished with their songs.  It was close to the end when he started throwing himself on the floor because I would not let him go sing.  I had to pull him out of church, let me tell you that was so much fun.  I had to drop the kids off because I was going to go grocery shopping for the week and for all the supplies I needed to make cookies. Yes, you heard it right COOKIES.   We made 7 different kinds of cookies in three days and they are all kid approved.  The kids were waiting to eat the cookies as soon as came out of the oven.

Sunday my daughter was sick with a bad cough and all she wanted to do was watch movies. While I was making cookies, I had to stop to put a new movie on.  Making cookies was chaotic, but it smelled so good in the house for the next few days.

 

I will be posting the recipes of the cookies that I made in future blogs.

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Baking Season

It is that time of year again. The time that you house smells of cookies and cakes. I know a lot of people bake thru out the year but I think the best time to bake is in the month of December.  The house is decorated with the Christmas tree and all the lights and the smells of what you are baking are all around the house.

I love baking and I haven’t baked zucchini bread in a long time. I had some left-over zucchini from the week before from buying a box of zucchini from the store.  I have a few recipes that I can use for zucchini and I will post them later.

When I made zucchini pineapple bread I made two different kinds.  My daughter does not like raisins at all.  I made one with no raisins with nuts and the other one with just nuts. Here is the recipe I hope your family love it as much as mine do.

Servings          20-24 slices                 Yields 2 loaves                        Total time 1 hr 30 min.

Ingredients:

3 eggs

1 cup of oil

2 cup of sugar

2 teaspoons of vanilla

2 cups of shredded zucchini (squeezed dry in a paper towel)

8oz crushed pineapple (drained)

3 cups of flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

2 teaspoon cinnamon

1 cup raisins

1 cup chopped nuts

Directions:

Beat the eggs, oil, sugar and the vanilla until it is light and fluffy.  Stir in the zucchini and the pineapple and mix until it is mixed well.  Combine all the dry ingredients and add to the batter and mix. Pour nuts and the raisins and mix.  Pour the batter into 2 well-greased loaf pans. Set the oven at 350 F for 1 hour or until firm. Once they are done let them cool down for about 10 minutes.

Finding My Family Tree

In October, my mother purchase a DNA kit from Ancestry.com and had my grandmother take it. The test took a little bit over a month to get the results.  The results were very interesting and I learned new information about where my family came from. I did not know a few things like we are 6% Scandinavian. I have not looked at my family tree since I was in junior high school and had to do a project on it.

When I received the results from the DNA they also sent me possible family members.  We had one to my mother 2 or 3 third cousin contact us.  I started mid-day on Friday and just finished today Saturday Dec. 10th around 11pm.  I was told to stop and my head just could not take any more names.

I could go all the way back to the 1700 and never thought I would be able to do that. It was hard to find information because back then. everyone named their kids the same names.  Wives died and the husbands remarried and had more kids.  Husbands died and the wives remarried and had more kids.  I have a lot more to research to do on the family and I’m going to have fun doing it.  I will let you know what I find out when I get everything lined up correctly.

Two kids, Mom and a Bed

I am a single mother and I have two wonderful kids.  Hear it come but sometimes I just want to scream.  Last night was one of those night. First my son who is 3 years old would not go to bed until 11pm and he would only go to sleep in my bed.  As we were in bed he tells me to rub his back, his feet and his head.  So, I ask him why I had to rub him but you never rub my back or feet.  He laughs at me and say because my hands hurt so I cannot rub your back. I laughed and then started to rub his head.  Finally, at 12am he was asleep.  I am starting to fall asleep and then I hear my bedroom   door opening.  Now what is going on I’m think in my head.  It is my daughter she wants to come sleep in the bed too because she had a nightmare about zombies.  I let her in my bed and she begins to tell me what her zombie dream was about.  I tell her to lay down and go back to sleep.  Now I have a queen size bed but there is still no room for me in the bed with them in it.  Now let me tell you something I need to have a step stool to even get in my bed because it is tall. So, my son sleeps far away from the edge because he moves a lot. Then comes my daughter and then me.  Both of kids move a lot in bed and they like to kick. At 3:30am I got sick of getting kicked or almost getting pushed off the bed so I left the room and slept in my daughter’s bed.  I don’t know what to do anymore.

Buffalo Heaven on a Cracker

Thanksgiving is over the kids are back to school. Now it is time to start Christmas shopping, planning for a holiday party for the kids, or planning for your own Christmas party.  I know one thing that I am going to make is my Buffalo Chicken dip.  I made two kinds for Thanksgiving and everyone loved it.  I found the recipe from franksredhot.com but I have changed it around a bit. I love buffalo sauce and anytime I can make some type of food with buffalo sauce I will make the recipe.

I don’t like bleu cheese at all. So I don’t put in any bleu cheese.  Well this Thanksgiving I had a request to make one with bleu cheese. Instead of using the ½ cup of ranch I used a ½ cup of bleu cheese dressing.  Once everything is mixed together I put the mixture into a baking dish and bake.

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  • 2 cups shredded cooked chicken
  • 1 (8oz pkg) cream cheese softened
  • ½ cup Frank’s Redhot Original Cayenne Pepper Sauce or Frank’s Redhot Buffalo Wings Sauce
  • ½ Hidden Valley Original Ranch dressing or Bleu Cheese dressing
  • ½ cup crumbled bleu cheese or your favorite shredded cheese

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When I make this I purchase a rotisserie chicken it is a lot faster.  Instead of shredding the chicken I cut the chicken into bit size pieces.

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I put the chicken, ranch, the shredded cheese and the buffalo sauce all together first in a separate bowl.

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After that is mixed up I add in the soften cream cheese and mix again.

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Combine all ingredients and spoon into shallow 1-quart baking dish. Pre-heat oven to 350 F. Then you are going to bake for 20 mins or until mixture is heated through.  Garnish with chopped green onions if desired. Serve with cracker and/or vegetables.

Frank’s RedHot Buffalo Chicken Dip

Makes: 4 cups             Prep Time: 5 mins                   Cook Time: 20 min

Ingredient:

  • 2 cups shredded cooked chicken
  • 1 (8oz pkg) cream cheese softened
  • ½ cup Frank’s Redhot Original Cayenne Pepper Sauce or Frank’s Redhot Buffalo Wings Sauce
  • ½ Hidden Valley Original Ranch dressing or Bleu Cheese Dressing
  • ½ cup crumbled bleu cheese or your favorite shredded cheese

Directions:

Pre-heat oven to 350 F

Combine all ingredients and spoon into shallow 1-quart baking dish

Bake 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with cracker and/or vegetables.

Hope you enjoy this recipe as much as my family does.