Apricot-Jalapeno Preserves

Ingredients:
1 cup chopped dried apricots
2 cups sliced jalapeno peppers, leaving some seeds to increase spiciness
1/2 cup sliced jalapeno peppers
2 cups apple cider vinegar
6 cups sugar
3 oz bottle or pouch of pectin
4 oz or 8 oz canning jars and lids

Instructions:
Review safe canning instructions included in pamphlet in pectin box. Sterilize jars and add lids to simmering water. Add 1 1/2 cups jalapenos and all of vinegar to food processor. Puree until peppers are finely ground. Combine all ingredients together in a large stock pot. Bring to a boil over medium-high heat. Boil for 5 full minutes. Remove from heat and add pectin. Fill jars leaving 1/4 to 1/2 inch at top of jar. Add lids after wiping jar top clean with a damp towel or paper towel. Screw lids on tightly to form a good seal. Once all jars are filled, process in a boiling water bath as directed by instructions included in pectin box to ensure that jars seal properly. Remove from boiling water and turn jars upside down on dish towels to cool. Once cooled, checked buttons on each lid to make sure jars sealed. If any jars did not seal, use those within a few weeks.

Southern Pecan Cheese Ring

Ingredients:
1 lb extra sharp cheddar cheese, grated
3 oz cream cheese, softened
3/4 cup mayonnaise
1/4 cup grated or finely chopped onion
1 cup toasted, chopped pecans
1/2 tsp garlic powder
Cayenne pepper to taste
1 - 1 and 1/2 cups preserves or chutney (strawberry or raspberry work well)

Instructions:
Mix all ingredients together in food processor or with mixer. Using wax paper, plastic wrap or disposable gloves, shape mixture into a circle with raised edges like a wreath with a depressed flat center. Alternatively, press mixture into a decorative ring mold lined with plastic wrap. Cover and chill for at least 2 to 3 hours. Before serving, place preserves into center of ring. Let ring sit out to reach room temperature for about an hour prior to serving.
Serve with crackers.

Pumpkin Spice Cupcakes

Ingredients:
2 cups AP flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp course salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
2 sticks butter (1 cup), melted & cooled
4 eggs, room temperature, lightly beaten
15-oz can pumpkin puree

Instructions:
Preheat oven to 350 degrees F. Line muffin tin cups with liners. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice together. In a large bowl, whisk together sugars, butter and eggs until combined. Whisk dry ingredients into wet ingredients. Whisk in pumpkin puree.
Fill cupcake liners two thirds full. Bake for 20-25 minutes, or until toothpick inserted into center a cupcake comes out clean.
Frost with cream cheese icing, if desired. Makes 24-30 cupcakes.