Banana Pepper Rings

My husband in his infinite wisdom planted about 8 banana pepper plants this year and they have abundantly produced. We have eaten some and given a lot away to his co-worker.  Last week I canned them in pickle relish.  Today I found this recipe on simplycanning.com for Banana Pepper Rings so I just canned 9 pint jars.

Ingredients

• 2½-3 pounds mild peppers.  
• 5 cups cider vinegar 
• 1¼ cups water
• 5 teaspoons canning salt
• 2 tablespoons celery seed
• 4 tablespoons mustard seed

Wash peppers well and remove stem end; If using bell peppers remove seeds and centers.   Slice peppers into ¼-inch thick rings.   I decided to do some jars with specific types of peppers.  For example one jar had all bell peppers another all Anaheim.  I also like mixing them up too.  It is just your preference.

These are the bell peppers ready for the jar.
In a large pot, combine the cider vinegar, water and salt; heat to boiling.

Place ½ tablespoon celery seed and 1 tablespoon mustard seed in each 1 pint jar.  1/2 that amount for half pints.

Pack peppers into jars leaving 1/2 inch head space.
Cover with vinegar solution.  leaving 1/2 inch head space.

Release air bubbles and pack and process according to water bath canning instructions. Processing time for me is  10 minutes.

Texas Caviar

This is my weekend snack.

I printed this recipe off a recipe-times blog back in June and just Thursday made it.

I used dried black eyed peas and cooked them slow in the crock pot before adding them to the ingredients.

1 1/2 cup cooked black-eyed peas
1 1/2 cup chunky salsa (hot, medium or mild)
1/4 cup wine vinegar
Freshly ground pepper
1 tsp cilantro or parsley (dried-- can use fresh)

Mix ingredients in medium bowl. Cover and refrigerate at least overnight- 2 or 3 days is best flavor. Serve with Tortilla Chips.

A++++ Recipe, easy and good.

Holiday Party Mix

I found this recipe on the back of Nestle Toll House Holiday Shapes & Morsels two years ago in Manchester Tennessee. Desperate because my husband had been invited to a friends and I needed to bring something. Being away from my cookbook I was going around the store picking up items and looking at the recipes on the back. This was a jewel.

9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp baking soda
1 3/4 cups Nestle Toll House Holiday Shapes & Morsels ( I am not sure they make these anymore so I just by chocolate chips.
1 pkg. (7.5 oz) white fudge covered pretzels

Preheat oven to 250. Grease Large Roasting Pan

Mix cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.

Combine brown sugar, butter and corn syrup in medium heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat, stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.

Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan stirring frequently to break apart mixture. Stir in Chocolate Chips and pretzels. Store in airtight container.

I promise this is a recipe people will ask for at every occasion you take it too.