i made this recipe a few days ago when my red currants where ripe. it seems i can never get my jelly hot enough but this time i hit it right. this is not for the faint at heart. this jelly packs a kick. it is great over cream cheese with crackers. it is fabulous on wild meat. try basting it on roast duck or goose. if you like your jelly less hot, seed your jalapenos before you put them in the food processer. this jelly works with wild high bush cranberrys as well.
decadent! starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. whenever i take it somewhere i have started taking the recipe along, because people always ask for it. in fact, that's how i got it too!
this is a dinner fit for any special occasion with a smaller group in mind. it can, of course, be increased if you have more at your table (don't you love that zaar lets you do that with just a click!). i should also mention that this recipe is geared to
i got this recipe from my girlfriend, after tasting this at her house party, i have been making these bars ever since, they are so delicious, and very rich, also, i have made these for parties, cut them small and served them in tiny muffin cups....i have
this recipe is from the all recipe site by john pickett with lots of great reviews. these biscuits are exactly what i was looking for. i modified the recipe just a bit due to suggestions by some of his reviewers and it worked great for me also. thanks
my blueberry muffin recipe, that is gone before i turn around if left on the counter. my husband adores it, and can easily eat 4-5, bless his heart! i experimented with this for low fat in 1994, and have made it since.
my mother had this cookie recipe since the 40's and i've been making it ever since i started baking. they are easy, pretty, delicious, and everyone's favorite even when it's not during christmas baking. you roll them into balls and fit dozens on one coo
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