Jalapeno Cranberry Sauce

Cranberry sauce isn't only for Thanksgiving. Try this spicy version on top of your favorite sandwich, grilled chicken or beef. Of course we have to mention that it's pretty darn good with turkey.

Ingredients;

1 jalapeño pepper, seeded and minced (see Note)

2 cups fresh cranberries

1 cup granulated sugar

1 cup water

Directions;

1. Combine sugar and water in a saucepan, bring to boil.
2. Add cranberries and minced jalapeno, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.
3. Cover and cool completely at room temperature. Refrigerate until serving time.

Note:

The juices and seeds of fresh jalapeno peppers can burn your eyes and hands, so be sure to wear some type of protective gloves when handling them, and keep them away from your eyes.

Source:  mrfood.com

Jalapeno Popper Dip

Ingredients:

(If you like the individual stuffed Jalapenos, you'll love this dish)

16  ounces cream cheese, softened
1    cup mayonnaise
4    ounces green chilies, diced
4    ounces jalapeno peppers, diced and drained
1/2 cup Parmesan cheese, shredded

Directions:

Preheat oven to 350 degrees. Combine cream cheese, mayo and peppers. Pour mixture into a baking dish. Sprinkle with parmesan cheese. Bake for 30 minutes, until cheese is bubbly and brown. Serve with crackers or tortilla chips.

Jalapeno Cornbread

Ingredients:

3 Cups of Cornmeal
2 1/2 Cups of Milk
1/2 Cup of Salad Oil
3 Eggs Beaten
2 T. Sugar
1 Large Onion Grated ( yellow or white)
1 Can of Cream Style Corn (8 1/2 oz)
1 Jalapeno Pepper diced
1/2 Cup of Grated Cheese

Directions:

Bake in shallow pan until golden brown in a 400 degree oven.

Thanks Grandma H.