1. #6304
    Jolie Rouge's Avatar
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    Candied Jalapeņos (Cowboy Candy)


    My favorite way to eat jalapeņos . You get all the heat and a little sweet. The peppers are on sale in my area right now for a dollar a pound and we have totally cleaned out the jars I had made up. So when I went to get the recipe from my bookmarks to make some new jars I thought I would share this recipe from Tasty kitchen with you all. Enjoy

    http://tastykitchen.com/blog/2011/09...-cowboy-candy/

    Every year my spice-lovin’ husband plants WAY too many hot peppers in our vegetable garden. He can’t help himself, I suppose, but our family can only eat so much salsa and Chile Verde.

    This year, rather than letting our delicious crop of jalapeņos go to waste, I searched Tasty Kitchen for new recipes and could hardly believe my luck when I came across a recipe for Candied Jalapeņos (Cowboy Candy) from TK member Rebecca.

    Canned jalapeņos? Yes please! What could be better than enjoying the fruit of our summer labor on a cold day in February?

    After making a batch of Rebecca’s Candied Jalapeņos, I know one thing for sure: there is no way I’ve canned enough jars to make it till February.

    You may be wondering what Candied Jalapeņos taste like. It’s a wonderful mix of sweet and heat. I made my first batch with the seeds and membranes included and it was SPICY! The tangy, savory sweet flavor of the syrup knocked my socks off. In short, Cowboy Candy is delicious and totally addicting.

    I’ll be making another batch for my family this week, and one to give as gifts for the holidays. This time around I’ll remove the seeds and membranes (which is where most of the spicy heat is found), so the rest of my family can enjoy their treat without watery eyes and runny noses.

    Here’s how to make Cowboy Candy.

    Start with fresh, firm jalapeņos. As with any canning recipe, the quality of your vegetable (or fruit) is very important.

    Remove the stems from your peppers. Yes, I’m wearing gloves, which might seem a bit cautious. But try inadvertently rubbing your eye after chopping a quantity of spicy peppers, and you’ll opt for gloves too.

    This would be a good time to core out the seeds and membrane if you like a milder flavor.

    Slice the peppers into 1/8 to 1/4 inch slices.

    Beyond the obvious jalapeņos, the ingredients are sugar, cider vinegar, turmeric, celery seed, ground cayenne pepper and granulated garlic. I live in a smaller community and couldn’t find granulated garlic. I chose powdered garlic at half the measurement (1-1/2 teaspoons) as a substitute, since powered is much finer than granulated. Powdered garlic was easy and worked great for me. After reading the comments on Rebecca’s blog, I discovered that she recommends one clove of garlic per 1/4 teaspoon of granulated, if you have trouble finding granulated like I did.

    Pour 6 cups of white granulated sugar into a large pot.

    Add the vinegar and spices.

    Bring to a boil. Reduce the heat and simmer for 5 minutes.

    Add the peppers and simmer for exactly 4 minutes. Remove from the heat. Some of the slices looked more cooked than others, but that’s okay.

    Using a slotted spoon or mesh skimmer, transfer the peppers into clean, sterile, hot canning jars. Fill to within 1/4 inch from the rim of the jar. You can use half pint or if you have big eaters, go for pint jars. Knowing my husband, I opted for pints and yielded 4 jars.

    Return the syrup to the stove, turn up the heat and bring back to a full rolling boil. Boil hard for 6 minutes.

    Use a ladle to pour the boiling syrup over the jalapeņos.

    Insert a clean, sterile chopstick to the bottom of the jar several times to release any trapped air. Add or remove syrup if necessary to leave 1/4 inch head space.

    Wipe the rims of the jars using a clean, damp paper towel to remove any stickiness. A clean rim is important for a good seal. Fix on new two-piece lids to fingertip tightness.

    Rebecca included recommended canning times on the recipe: 10 minutes for 1/2 pint and 15 minutes for pint jars. However, I live in the Rocky Mountains at almost 5000 feet, so I made a quick call to my local State Extension service for canning times at my altitude. The canning times vary depending on where you live, so I highly recommend making the same phone call to find the right time for you. I processed my pint jars for 25 minutes.

    Add your cans to your canner with two inches of water over the tops of the lid. Start timing only after your water has come to a full boil.

    Rebecca recommends waiting about 2 weeks before eating your jalapenos, for best flavor. This turned out to be a tall order for our house and my husband broke into a jar in less than a week.

    Already we’ve enjoyed them on burgers with jack cheese and on turkey sandwiches.

    We’ve also loved them as an appetizer on crackers with cream cheese. I get the feeling we’ve just begun finding ways to enjoy this spicy treat.

    Just be sure to spoon some of the syrup onto whatever you are eating! It is the star of the show.

    Thank you Rebecca for sharing Cowboy Candy with us. You are truly a genius in the kitchen.

    Be sure to check out Rebecca’s Tasty Kitchen recipe box for more of her delicious recipes. http://tastykitchen.com/recipes/memb...ly/recipe-box/ You’ll also love her blog Foodie with Family. http://www.foodiewithfamily.com/
    Last edited by Jolie Rouge; 03-14-2013 at 03:14 PM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

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  3. #6305
    wobblypops's Avatar
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    I want to try canning & this is one that sounds very easy to do. I think I'm going to do this & see if I can get into learning how to can more stuff.

    Now all I have to do is buy the pot that holds the cans to boil in the water
    FOR EVERY LAW THAT IS PASSED, WE LOSE A LITTLE BIT MORE OF OUR FREEDOM.

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    Jolie Rouge's Avatar
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    Quote Originally Posted by wobblypops View Post
    I want to try canning & this is one that sounds very easy to do. I think I'm going to do this & see if I can get into learning how to can more stuff.

    Now all I have to do is buy the pot that holds the cans to boil in the water
    I am thinking teacher gifts for the coaches ....
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

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    wobblypops's Avatar
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    No way, they're mine..... all mine!
    FOR EVERY LAW THAT IS PASSED, WE LOSE A LITTLE BIT MORE OF OUR FREEDOM.

  6. #6308
    Jolie Rouge's Avatar
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    Pepperoni and Mozzarella Pull Apart Bread



    Ingredients

    1/3 cup favorite flavored dipping oil
    2 teaspoons garlic powder
    2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
    1 (7 oz) pkg sliced pepperoni
    1 (8 oz) pkg shredded mozzarella cheese

    Directions

    1. Preheat oven to 375 degrees F

    2. Separate pizza dough into small bite sized pieces.

    3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.

    4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.

    5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min

    6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.

    7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

    I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature. OP
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

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    this made my mouth water :-) cant wait to try it
    Quote Originally Posted by Jolie Rouge View Post
    Kai - I could not locate your thread, so I started you a new one. Maybe others will post some here for us too ((hint, hint...))

    Desserts: Brown Sugar Chews

    1 egg white
    1 cup brown sugar
    1 tablespoon flour
    Pinch of salt
    3/4 cup pecans, chopped

    Beat egg white until stiff froth;
    add brown sugar and continue beating.
    Stir in flour and salt.
    Fold in pecans.
    Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes.
    Partly cool before removing from cookie sheet.
    YIELD: 36 cookies

  8. #6310
    Jolie Rouge's Avatar
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    Genius! ----- 1-2-3 Cake. I love this idea!!!



    You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  9. #6311
    wobblypops's Avatar
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    Pa. Dutch Potato filling (2 different types)

    It all depends how much mashed potatoes you are planning to make so I'll tell you that amounts that I would use for a 5 pound bag of potatoes.

    3 stalks of celery, diced
    1 onion diced
    bread crumbs

    fry them off in butter until cooked then add bread crumbs & cover until they become moist. Sometimes you will need to add a few tablespoons of water but you don't want the mix too wet.

    I also smash up croutons because they have good seasonings on them & use them in place of the bread crumbs. I don't worry if there is still chunks of the croutons so just put them in a baggy & use your hands to smash them.

    mash you potatoes like normal & after that add the mix to it & mash that around. Place into a dish that you want served at your table & add a few pads of butter to the top & baked until they are starting to brown.

    You can also buy a tube of that Jimmy Dean's breakfast sauage & cook that off first making sure that it's all broken up in the frying pan like you would do when frying off hamburger to make a meat sauce & then add all the other stuff listed above.

    With this mixture it comes out to being close to half mashed potatoes & half sausage mix. Bake it just like the meatless one.
    Last edited by wobblypops; 03-29-2013 at 08:56 AM.
    FOR EVERY LAW THAT IS PASSED, WE LOSE A LITTLE BIT MORE OF OUR FREEDOM.

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    pepperpot (04-02-2013)

  11. #6312
    Jolie Rouge's Avatar
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    FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE!



    1 tbsp butter melted...
    1 tbsp white sugar...
    1 tbsp brown sugar...
    3 drops of vanilla...
    pinch of salt......
    1 egg yolk...
    1/4 cup flour...
    2 tbsp chocolate chips...

    MICROWAVE 40-60 SEC IN A CUP OR BOWL...

    Single serving deep dish chocolate chip cookie!
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  12. #6313
    pepperpot's Avatar
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    Quote Originally Posted by wobblypops View Post
    Pa. Dutch Potato filling (2 different types)

    It all depends how much mashed potatoes you are planning to make so I'll tell you that amounts that I would use for a 5 pound bag of potatoes.

    3 stalks of celery, diced
    1 onion diced
    bread crumbs

    fry them off in butter until cooked then add bread crumbs & cover until they become moist. Sometimes you will need to add a few tablespoons of water but you don't want the mix too wet.

    I also smash up croutons because they have good seasonings on them & use them in place of the bread crumbs. I don't worry if there is still chunks of the croutons so just put them in a baggy & use your hands to smash them.

    mash you potatoes like normal & after that add the mix to it & mash that around. Place into a dish that you want served at your table & add a few pads of butter to the top & baked until they are starting to brown.

    You can also buy a tube of that Jimmy Dean's breakfast sauage & cook that off first making sure that it's all broken up in the frying pan like you would do when frying off hamburger to make a meat sauce & then add all the other stuff listed above.

    With this mixture it comes out to being close to half mashed potatoes & half sausage mix. Bake it just like the meatless one.
    About how much bread crumbs?
    Mrs Pepperpot is a lady who always copes with the tricky situations that she finds herself in....

  13. #6314
    wobblypops's Avatar
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    oh, I would probably use about 1/2 cup or so

    I wish I would have saw Jolie's cookie thing tonight, I was craving chocolate earlier but now its too late, I'm heading to bed
    FOR EVERY LAW THAT IS PASSED, WE LOSE A LITTLE BIT MORE OF OUR FREEDOM.

  14. The Following User Says Thank You to wobblypops For This Useful Post:

    pepperpot (04-03-2013)

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