My good friend Debbie made me this table runner for Christmas. It is sooo cute! I love Mary Engelbreit's whimsical artwork especially the black and white checks and the cherries. This table runner has it all! It's the coolest because it is two sided and can be used all year. Debbie is a great seamstress and cross stitched each of the squares before sewing it all together perfectly. Thank you so much Debbie - Love Ya!
Christmas Popcorn - I make approximately 80 bags of this sinful treat every Christmas for family, friends and neighbors. This year I also filled orders for 32 bags. The recipe is a secret. The tags however are made with the following Stampin' Up! products which can be purchased on my website hollys_hobbies.stampinup.net
Scallop Square Punch
Stampin' Write Marker - Real Red
Stampin' Write Marker - Old Olive
1-1/4' Square Punch
Whisper White Card Stock
Red Glitter Paper
Baker's Twine - Cranberry
I made these cookies for a friend I went to lunch with today. My mom used to make these when I was a child. They are one of my favorite Christmas cookies and they look so festive. They are made with basic a sugar cookie recipe and a doughnut cutter. The icing and coconut are colored with green food coloring. To color coconut place it in a ziploc bag with a few drops of food coloring and shake - Easy Peasy! The red hots and coconut are really good together especially the day after frosting because the red hots soften.
Sunday was my sister's birthday, I made her this card. In the box is the Stampin' Up! Simply Adorned bracelet to attach the charm to along with some cash I know she could use. She loved it and when I saw her yesterday she was wearing it - sweet! She will be getting more charms in the future from me to add to it. Maybe in her Christmas stocking.
Canning season is coming to an end but not until my Jalapeno Jelly is done (like when the fat lady sings).
I love jalapenos and jalapeno jelly and my DH hates it when I make my jalapeno jelly because it makes the entire house smell not to mention your eyes burn. That doesn't seem to stop him from gobbling it up.
I got the recipe from allrecipes.com a few years ago. It calls for a green bell pepper but also works well with a red bell pepper which makes it a nice red color. This is great on Bagels, crackers and pretzels (my favorite) with cream cheese.
The recipe calls for 16 jalapenos (12 chopped and 4 chopped and seeded) - I had quite a few small ones so I just measured out 1 lb per batch.
You will need Cheesecloth or some other type of strainer and rubber gloves. I have heard of people who can handle jalapenos and not get burned. I tried not using rubber gloves on 1 batch of salsa once and my hands felt burned for a day or so - I guess I'm not one of those people. I also used a paper mask this time and it helped when chopping the peppers as this makes me cough.
If this sounds like too much trouble - It's not!
Everyone you share your jalapeno jelly with will appreciate you. Except for the sick few who don't like jalapenos.
I layered cheesecloth between a couple of canning funnels to strain out the liquid.
You will want to keep an eye on your pot and not let it boil over like I did today. I didn't get a picture of that - Trust me it wasn't pretty.
By: Sue Delgrego
"This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make."
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch head space. Seal jars in a hot water bath for 10 minutes. Flip jars upside down several times white setting to keep jalapenos from setting on top. Refrigerate jelly after seal is broken.