If you make the Sweet and Savory Quesadilla, you MUST have some jalapeno jelly to go with it. So here is the one I used. Please don't be afraid of this. It's more sweet than hot but it is spicy. All the seeds and veins are removed and as we all know, those two things are the source of the heat in a jalapeno. You're just left with something that has a little kick. If you don't want to make this....you can always purchase some but you've GOT to have it!

Jalapeno Jelly

1 green bell pepper

12 jalapeno peppers

1 ½ cups apple cider vinegar

Pinch salt

4 ¼ cups sugar

4 ounces liquid pectin

4 jalapeno peppers – seeded and finely chopped

In a food processor, combine the green bell pepper and the 12 jalapeno peppers. Process until finely chopped.

Transfer the peppers to a large saucepan and stir in the cider vinegar. Bring to a boil and let simmer for 15 – 20 minutes. Strain the mixture through two layers of cheesecloth or a fine mesh sieve. 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 mixture comes to a rolling boil, boil for one minute then stir in the pectin.

Stir in the remaining 4 chopped and seeded jalapenos. Ladle into clean jars leaving ¼ inch headroom. Place lids and rings on, turn jars upside to cool. When cool and lids are sealed down, store in the refrigerator.

Makes about 2 pint jars.

Remember: Jalapenos are hot! Don't touch your face, lips or eyes while handling them! BURN!!! Better yet, wear latex gloves while chopping!

Here's what you need!

Seed and devein the jalapenos. 

Then throw them, along with your bell pepper, 

into a food processor.

Chop 'em to bits!

Strain them to get this!

Stir in the sugar and salt and boil!

Then add the pectin.

Then throw in the diced jalapenos.

Ladle into clean jars then 

turn them upside down to seal!

Here's a picture of a jar of store-bought. 

I found this in the Asian food aisle.

Peanut Butter and Jelly Cupcakes

This is a WONDERFUL peanut butter and jelly cupcake that a Facebook fan (Hi Jenneifer!!) created and apparently it's a prize winner! After making them, I can see why! They are wicked-good! A fun twist on cupcakes...perfect for an afterschool snack...or a birthday party. Or just because you love peanut butter. And really. Who doesn't? Below is the recipe exactly like Jennifer sent it to me. Perfect instructions...I didn't change a thing.

Peanut Butter and Jelly Cupcakes

Recipe by Jennifer

Cupcake Ingredients:
6 tablespoons unsalted butter, at room temperature
1 cup creamy or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla bean paste OR vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk

Peanut Butter Frosting Ingredients:
1 cup creamy peanut butter
3/4 cup unsalted butter, at room temp
1 tablespoon vanilla bean paste OR vanilla extract
3 cups confectioners’ sugar, sifted
3 tablespoons milk

Filling Ingredients:
Total of 1 cup of Jelly of your choice. DO NOT USE spreadable fruit or a chunky style of jam. The smoother the consistency, the easier it will be to fill.

Cupcake Directions
Preheat the oven to 350 F. Insert 20-24 liners into a medium cupcake pan (s). I suggest spraying the liners with a light coat of non-stick spray.

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla. Add the baking powder and salt and mix well.

Add the flour to the bowl, one cup at a time, alternating with the milk.

Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes then transfer to wire racks carefully.

Frosting Directions
Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the sugar and milk, and beat until well combined. You can add more additional amounts of any of the ingredients to alter the taste and consistency to meet your personal preference.

Assembly Directions
After the cupcakes have cooled completely (about one hour), you will need to insert the jelly. The easiest method is with a dessert decorator tool that has a filling tip or a piping bag with a filling tip. The second method is with a plastic picnic squeezable condiment dispenser (that has the pointed tip). Fill the decorator, piping bag or condiment bottle with ½ cup of jelly at a time (this helps prevent overfilling). Insert the pointed tip into the top of the cupcake (centered) and slowly squeeze out the jelly. Each cupcake can hold about 3 teaspoons of jelly before it “explodes.” If you have not filled a cupcake before, you may have to experiment to get the feel of how much jelly to fill. Don’t worry – I had not done it myself before this cupcake and I was able to avoid exploding cupcakes! Once you have dispensed the jelly, slowly pull out the tip. It is ok if the jelly oozes out onto the top of the cupcake. The frosting will cover it.

To frost – you may either use a piping bag with a round tip, a dessert decorator tool with a round tip, or a spatula. I personally like to create a little mound of frosting so I use the piping bag with tip but get creative and add the frosting however you prefer. I also swirl in a little jelly with a butter knife after adding the peanut butter frosting.

This recipe makes 20-24 cupcakes.



Note from Valerie: This recipe only made 12 cupcakes for me. 
And the picture below will explain why.

Don't be like me and get klutzy in the kitchen and waste 12 cupcakes. 

It will make you cry. I almost did.

Here's all the stuff for the cupcakes.

 

 

Mix the sugar, butter and peanut butter until nice and fluffy.

 

 

Then add the eggs.

 

 

Then the vanilla.

 

 

Then add the salt and baking powder.

 

 

Then dump in the flour, one cup at a time, alternately with the milk.

 

 

You want this....

 

 

...not this....

 

 

 

...to get this. Let these cool for bit.

 

 

Then poke a hole using a pastry tip. I used a Wilton # 12 round tip. 

But you can use a squeeze bottle, too.

 

 

Pipe in the jelly until you feel the cupcake start to expand a little.

 

 

Fill all your cupcakes. ALL!! All 24! Not just 12...you want to eat all 24 and 

not throw away 12 like I did. {sniff...}

 

 

Here's the yummy frosting ingredients!

 

 

Mix together the butter, peanut butter and vanilla.

 

 

Add the powdered sugar and milk.

 

 

Mix it until it's nice and fluffy then....

 

 

..frost those cupcakes, baby!