Wednesday, October 22, 2008



3 large green bell peppers
12 fresh jalapeno peppers
1 1/2 cup apple cider vinegar
7 cups sugar
2 packages liquid pectin (certo)

Remove seed, stems and membranes from peppers. Chop into food processor sized chunks. Put bell peppers, jalapenos and vinegar into a food processor and puree until smooth. Combine this mixture with sugar in a non-corrosive pan. Bring to a boil, stirring frequently. You can add a tsp. or so of margarine to help keep the foaming down. Reduce heat and simmer for 5 minutes. Add pectin and bring back to a full rolling boil (must keep boiling in spite of stirring). Once this point is reached, continue to boil for exactly 1 minute. Ladle into clean 1/2 pt. jars. Cap with clean disks and rings. Turn upside down for 5 minutes then turn back over. Should seal within a few hours. Should gel within 24 hours.


2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
1 pound sliced bacon, cut in half

Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.


12 eggs, beaten
1 lb. cheddar cheese, cubed
chopped jalapenos to taste

Mix ingredients together; spread in a lightly buttered 13"x9" baking pan. Bake at 350degrees for 30 minutes; cool and cut into squares to serve.


Juanita said...

Love the poppers and I also made the jelly this year,but I added raspberries to the jelly and it was fantastic with cream cheese and crackers.. YUUUUUM!!!

Terry said...

Oh my Sue! Those sound so good! The heavy freeze we got last night took care of the rest of my peppers, but I wrote the poppers, and cheese square ones down for next year. Yummy!

Sue said...

I used to make pepper jelly--haven't in a few years. I am writing the recipe for the poppers and cheese squares down to try my luck at....they look delicious!

Debbies Doodle said...

Sue You are amazing.. How did you know I bought a boat load of jalapeno peppers yesterday that I wasn't sure what to do with!!! I am going out to buy the eggs right now. About how many jalapenos do you recommend for mild or medium in the egg recipe?