Sweet and Hot Jalapeno Dip

1 5lb 12 oz can of La Costena Green Pickled Jalapeno Peppers (Costco)
4 lb of sugar
1 gallon glass jar
Club crackers
Cream cheese

Drain juice off Jalapeno peppers. Remove stems and seeds (leave seeds if you want it hotter) then slice.

Optional : add sliced carrot, baby corn, green peppers, onion, etc. Put Jalapeno and other vegetable into jar. Cover with sugar. Stir.

Stir or shake once a day for 5 days.

From: Becky Tucker

Do not put in refrig.



Serve: club cracker spread with cream cheese top with jalapeno.

Option: use the syrup to drizzle over crackers

My Good Friend's Blog

Here is a post that contains many easy-peazy-lemon-squeezy recipes. Check it out!

Grandma's Homemade Rach Dressing

Makes a lot- so beware. The recipe is from the grandma of Mindy at sisterscafe and she said her grandma makes it by feel, so the amounts are approximate.

6 1/2 cups regular mayonnaise
1 quart buttermilk
3 Tbsp onion salt
1 Tbsp accent
3 Tbsp garlic salt
3 Tbsp white pepper
3 Tbsp flaked parsley

Mix by hand and then put it in a bottle. Over time it will separate and water will settle to the bottom; do not remix.

From: www.sisterscafe.blogspot.com

Chocolate Truffle Sauce

3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla.

From: sisterscafe

Cadbury® Creme Egg

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bag milk chocolate chips

1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. 2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. 3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. 4. Cover both mixtures and refrigerate for at least 2 hours, or until firm. 5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap a portion of the white filling around it that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3 to 4 hours or until firm. 6. Microwave chocolate on high speed for 1 minute, stir gently and microwave again for 30 seconds more. Stir again. You want the chocolate to melt slowly. If you heat it up too fast it may seize up on you, and you'll have to start over. 7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill. 8. After 1 to 2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs.

From: Top Secret Recipes

Gooey Butter Cake

Cake:

1 yellow cake mix

1 egg

8 tbs butter, melted (1 cube)

Filling:

1 8 oz cream cheese, softened

2 eggs

1 tsp vanilla

8 tbs butter, melted (1 cube)

1 15 oz box powdered sugar

Preheat oven 350

Lightly grease 13 x 9 baking pan

Cake: Combine cake mix,egg and melted butter. Pat batter into the bottom of pan.

Filling: Beat cream cheese until smooth add eggs, vanilla and melted butter. Add powdered sugar and mix well.

Spread over cake batter.

Bake for 40-50 minutes. It should look golden brown and is best served chilled. Serve with whipped cream or cherry pie filling or fresh fruit.

My notes: Becky INSISTS that it's best served chilled but I ate it at room temp and it was so good I wanted to commit suicide! (But I didn't)

From: Becky Tucker