Cowboy Candy (Candied Jalapeños)

INGREDIENTS

6 lbs. jalapeño peppers

4 c. apple cider vinegar

12 c. white granulated sugar

1 tsp. turmeric

1 tsp. celery seed

6 tsp. garlic cloves, minced

1 tsp. ground cayenne pepper

DIRECTIONS

While wearing disposable food handling gloves, wash jalapeños and slice off the stems with a knife. Slice jalapeños into uniform 1/8-1/4 disks and set aside in a bowl.

In a large pot add apple cider vinegar, sugar, turmeric, celery seed, garlic cloves and cayenne pepper. Bring to a boil. Reduce to a simmer and cook for 5 minutes. Add jalapeño slices and bring the heat back to a boil. As soon as it starts boiling, reduce the heat once again to a simmer and cook for 5 more minutes. Using a slotted spoon skim the jalapeños out of the liquid and add them to clean sterilized canning jars. I like to use jelly or pint jars. Press the peppers down in the jars until they are within 1/4 inch from the top of the jar. 

Turn the heat up one more time on the remaining liquid and boil for 5 more minutes. Pour liquid into the canning jars over the top of the peppers.  Use a butter knife to poke down into the jar to release any air pockets. Add extra liquid to the top if needed. Wipe the rims of the jars with a clean wet wash cloth and add a lid and canning ring to the jar. 

Place jars into a water bath canner and fill with water. Make sure jars have 2 inches of water above them. Bring water to a boil and process for 10 to 15 minutes depending on the size of the jar. Turn heat off and use canning tongs to transfer jars to cooling rack where they can sit for 24 hours. Check lids to make sure they have sealed properly. Wipe jars clean and store until ready to eat.  

*We like to eat Cowboy Candy with cream cheese and crackers. Also would be delicious on sandwiches, tacos, nachos, etc.

Instant Pot White Chicken Chili

INGREDIENTS
3 large chicken breasts, thawed
1 medium onion, chopped
1 T. butter
2 tsp. garlic cloves, minced
2 cans (15.5 oz. each) Great Northern Beans, rinsed and drained
2 (14.5 oz each) cans chicken broth
2 cans (4 oz. each) chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. pepper
1 c. sour cream
1/2 bunch cilantro, chopped
1/2 lime, juiced

Shredded cheese and tortilla chips for toppings on soup

DIRECTIONS
Add chicken breasts and 1 can chicken broth to instant pot. Season chicken breasts with salt and pepper if you would like. Set instant pot timer for 30 minutes. 

On the stove in a pan, sauté chopped onions in 1 T. butter until translucent. Add garlic cloves, green chilis, salt, cumin, oregano, and pepper and stir until warmed through. Add beans and stir.

When chicken has finished cooking and steam has been let out, use forks to shred the chicken into the chicken broth. Add second can of chicken broth and bean mixture to the instant pot. Stir until combined.

Set instant pot to a crockpot or sauté setting to further heat the soup. Add sour cream and mix soup until combined. When soup is at a low boil and just before serving, add lime juice and chopped cilantro and stir.

Serve in bowls topped with shredded cheese and tortilla chips.

Cranberry Fluff Salad

INGREDIENTS

12 oz. package fresh cranberries, rinsed

1 c. white sugar

1 8oz can crushed pineapple, drained

2 c. mini white marshmallows

4 oz. cream cheese, room temperature

2 c. heavy whipping cream

DIRECTIONS

In a food processor, pulse cranberries until finely chopped. Add sugar and pineapple and pulse just until combined. Pour into a container with a lid and place in refrigerator for an hour or more. This will give the cranberries time to sweeten up with the sugar. 

In a separate bowl use an electric mixer to beat cream cheese until smooth. Add whipping cream and beat until stiff peaks form. 

Pull bowl of cranberries out of the refrigerator and add marshmallows. Fold cream into the salad. Cover and refrigerate until ready to eat.