Festive Pepper Bundles Recipes

Steps:

• Place chives in shallow dish. Pour enough boiling water over chives just to cover; let stand 10 seconds so chives become pliable. Drain well; set aside.
• Cut each pepper into eighteen 3x1/4-inch strips (there may be extra strips; reserve for another use). To form each bundle, place 3 pepper strips side by side on center of chive. Top with 3 more pepper strips (alternate colors if desired). Tie chive around bundle. Repeat with remaining pepper strips and chives.
• Heat all Lemon-Pepper Butter ingredients until butter is melted, stirring occasionally; set aside.
• Carefully transfer bundles to 10-inch nonstick skillet; add water. Heat to boiling; boil about 1 minute or until crisp-tender. Remove bundles to small serving plate, using slotted spoon or pancake turner; drizzle with Lemon-Pepper Butter. Serve immediately.

Steps:

• Heat oven to 350°F.
• Mix cream cheese and 3/4 cup Parmesan until blended.
• Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
• Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
• Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
• Bake 13 to 15 min. or until golden brown.

Steps:

• 1. 1. Get all of your ingredients measured and ready to go.
• 2. 2. Place finely chopped peppers all in a large pot. Add in vinegar. Stir together and bring to a boil.
• 3. 3. Once it comes to a boil, stir in the sugar and keep stirring until it boils again. Add in butter/marg. to help manage the froth level from the boiling. Let it stay at a rolling boil for 1 minute. Remove from heat and stir in liquid pectin (Certo); Put back on burner and boil one more minute.
• 4. 4. Remove from heat and place hot jelly into hot prepared canning jars. Fill the jars to about 1/8" from the top, wipe and place lids and rings on them.
• 5. 5. Process in a water bath for 10 minutes.
• 6. 6. Place on cooling rack until cool. Then store in pantry (or give as gifts).
• 7. 7. Ready to store, eat or give! :) Yum! Yum! ENJOY!!
• 8. 8. Suggestions for serving: (1a) Place a block of Cream Cheese in the center of a plate; and spoon or pour the Pepper Jelly over it. Line the outside of the plate with Ritz Crackers (or your favorite cracker), surrounding the Cream Cheese and Pepper Jelly. (1b) You can also soften Cream Cheese with a mixer. And when it is a a spreading consistency, mix in the pepper jelly. And spread of crackers. It is soooo addictive! But hey, I can think of worse things we could be addictive to having.
• 9. NOTE: This batch/recipe makes a chunky jelly. I make it both ways -smooth and chunky. If you want it smoother, puree it in a blender or food processor. You will need to cook it longer; and use more pectin for it to gel correctly (about 3 more tablespoons) .

Steps:

• Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

Steps:

• Place vegetables on three double thicknesses of heavy-duty foil (about 18 in. square). Top each with sausage, and dot with butter. Sprinkle with salt and pepper. Fold foil around each mixture; seal tightly. , Grill, covered, over medium heat 30 minutes. Turn and grill until vegetables are tender, about 30 minutes longer. Open foil carefully to allow steam to escape.