Cheese Crispies
1 pkg Imperial Sharp Cheddar cold pack cheese
1 C butter
1 1/2 C flour
4 C Rice Krispies
Worcestershire sauce
1/4 t cayenne pepper (optional)
Soften cheese and butter. Mix. Beat in flour. Work in Rice Krispies. Add a couple of shakes of Worcestershire sauce and, if desired, cayenne pepper. Roll into small balls. Place on parchment lined cookie sheet and flatten with fork in a grid pattern.
Bake at 350F for 15 minutes.
Pepper Jelly
1 C finely chopped jalapeno peppers (or use 1 C red or green sweet peppers + 1 T jalapenos, if desired)
5 C sugar
1 C cider vinegar
1 x 85 ml pouch Certo
Few drops red or green food colouring, if desired. (I tend not to use this ...the jelly in the picture was a gift from a friend, and she uses red food colouring)
In large saucepan, combine peppers, sugar and cider vinegar. Boil over medium heat for 15 min. Add pectin. Add food colouring, if desired. Stir for 1 minute more. Skim off foam and pour into sterilized jars.
Makes about 4 cups.
Enjoy!
1 pkg Imperial Sharp Cheddar cold pack cheese
1 C butter
1 1/2 C flour
4 C Rice Krispies
Worcestershire sauce
1/4 t cayenne pepper (optional)
Soften cheese and butter. Mix. Beat in flour. Work in Rice Krispies. Add a couple of shakes of Worcestershire sauce and, if desired, cayenne pepper. Roll into small balls. Place on parchment lined cookie sheet and flatten with fork in a grid pattern.
Bake at 350F for 15 minutes.
Pepper Jelly
1 C finely chopped jalapeno peppers (or use 1 C red or green sweet peppers + 1 T jalapenos, if desired)
5 C sugar
1 C cider vinegar
1 x 85 ml pouch Certo
Few drops red or green food colouring, if desired. (I tend not to use this ...the jelly in the picture was a gift from a friend, and she uses red food colouring)
In large saucepan, combine peppers, sugar and cider vinegar. Boil over medium heat for 15 min. Add pectin. Add food colouring, if desired. Stir for 1 minute more. Skim off foam and pour into sterilized jars.
Makes about 4 cups.
Enjoy!
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