Cilantro Ranch Dressing

Ingredients:
1 packet of TRADITIONAL Hidden Valley Ranch mix (not buttermilk)
1 c. Mayonnaise
1 c. Buttermilk
2 Tomatillo's, remove husk, diced
1/2 bunch of fresh cilantro
1 Clove garlic
Juice of 1 lime
1 Jalapeno (keep the seeds in to make it spicy)

Instructions:
Mix all ingredients together in the blender. 

Buttermilk Syrup

Ingredients:
1 1/2 C. Sugar
3/4 C. Buttermilk
1/2 C. Butter
2 T. Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla
 
Instructions:
*Make in a large pan because when it boils it is really foamy and will boil over if your pan is too little.

Combine the first 5 ingredients in a large saucepan.  Heat over low heat until boiling.  Boil for 7 minutes. Remove from heat and stir in vanilla.  Store in refrigerator.

Note: It's hard to go back to maple syrup after this stuff!

Raspberry Pretzel Jello Salad

Ingredients:
2 C. Crushed thin pretzels
3 T. Sugar
3/4 C. Melted Butter
8 oz. Cream Cheese
1 C. Sugar
1 sm pkg Cool Whip
1 lg box Raspberry Jello
2 C. Boiling Water
10 oz pkg frozen Raspberries

Instructions:

Note: If making in a hurry make the raspberry mixture first.  If you have the hour to wait make raspberry mixture with about a 1/2 hour to sit in the fridge.

Mix pretzels, 3 T. sugar and the melted butter.  Spread mixture over the bottom of 9x13 inch baking dish.  Bake at 400 degrees for 7 minutes.  Let cool for 1 hour.

Blend cream cheese, 1 C sugar and cool whip then spread over pretzel mixture.  Dissolve raspberry jello in 2 C of boiling water.  Add frozen raspberries and chill till partially jelled.  Then pour over cream cheese mixture and refrigerate.

Pepper Jelly

Ingredients:

3/4 cup chopped bell peppers (green or red or both)- it usually only takes about 1/2 of a large pepper
1/4 cup chopped jalapeño peppers. (usually 3-4 peppers)
1 1/2 cups apple cider vinegar
6 cups sugar
1 pouch liquid pectin (certo).
4 drops food color. (Green or red.)

Directions:

 Put peppers in blender or food processor and blend.  Then put in 5 qt pan with vinegar and sugar.  Stir well & bring to a full boil. Remove from heat & add liquid pectin & food color.  Put in jars, seal and put in boiling water bath for 10 minutes.  This makes 6 1/2 pint jars.

Tips: 

-When chopping the jalapeño peppers don't touch your face or eyes while chopping. Then wash your hands really good after chopping. Or use disposiable gloves while cutting.

-If you want a clear jelly strain out the bits of pepper after cooking.

- It says apple cider vinegar- it is supposed to be better flavored for pickles or pepper jelly but I have used white vinegar and don't notice that much difference.

Sure Jell Pepper Jelly
3 cups chopped bell peppers(red or green or both)
1 cup chopped Jalapeño peppers.
1 cup vinegar
1 pkg Sure Jell
5 cups Sugar

Put chopped peppers in blender.  (You can add the vinegar to the blender to make it easier to blend.  Put in 5 qt pan, Stir in Sure Jell.  Bring to a boil and boil 1 minute Remove from heat and put in jars.

Reference same tips as above.