Cheese Cookies and Jalapeno Pepper Jelly

Ok.. a few more Canuck recipes, that may have traveled down south of the border... but are definitely worth making at this time of the year. Heck, any time of the year!

JALAPENO PEPPER JELLY
(my favourite! Spread cream cheese on crackers and then a dab of this jelly spread on top of the cream cheese.. voila!)

3 green bell peppers, seeded and finely chopped (I like to use 2 green bell peppers and 1 red bell pepper)
2 (4 ounce) cans sliced jalapeno peppers, chopped (or you can use fresh, but you'll want to take most of the seeds and ribs out of them. The more seed you leave in, the hotter it will be)
1 1/2 cups distilled white vinegar (I use 3/4 cup plain white vinegar and 3/4 cup apple cider vinegar)
1/2 teaspoon cayenne pepper (Optional) - Ha! I go for a generous teaspoon of the cayenne
1 (6 fluid ounce) container liquid fruit pectin
5 drops of green food coloring (optional) - makes the end product very pretty

Combine the bell peppers, Jalapeno peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring quite frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.

Ladle jelly into hot sterile jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

CHEESE COCKTAIL COOKIES
Ok, the key ingredient here is Maclaren's Imperial Cheese. So, hopefully those of you in the US can find something similar... you want a sharp cheddar cold pressed spread.

1 cup (250 ml) butter
1 tub (250 ml?) tub Maclaren's Imperian Cheese spread
dash salt
1/2 tsp cayenne pepper (again, I use more... more like 1 - 1 1/2 tsp)
1/4 - 1/2 tsp Worscheshire sauce
1 1/4 cup flour
4 cups Rice Krispie cereal

Soften butter and cheese and cream together. Add salt, cayenne, and worcheshire sauce.
Stir in flour and Rice Krispies
Mix well. Shape into small balls (about a teaspoonful per ball) and place on cookie sheet. Press down with a fork (dipped in cold water)
Bake 350 degrees, 15-20 minutes until lightly brown.

Let cool before moving to a plate. Yum!! (even better as they age)

Cheryl