Chandi's Red Pepper Relish Recipe

4 red bell peppers
3/4 c. sugar or less
1/2 c. apple cider vinegar
1/2 tsp. salt
2 tsp. cornstarch

Seed peppers and grind in food processor. Mix cornstarch with vinegar then combine all ingredients in a saucepan. Simmer with no lid until it thickens. Refrigerate.

I have noticed that this really doesn't thicken while simmering. It thickens after it is refrigerated.

Serve over cream cheese with crackers, or any old way you want.

We are going to try this again..........

Here goes another run at our forgotten blog. This could be a really fun place to keep in touch now that we are all scattered. Thank you Keri for hosting in April.

For May we will be reading the "Outliers" by Malcolm Gladwell. We will meet to eat and gab.....uh...er.....I mean to discuss this book on April 4th at Kami's house.

For June we have chosen "Left to Tell". Can't remember or probably even pronouce the author of this book, but it was excellent in my opinion. Chantil will host this month on June 1st.

July we have set to read "Hotel on the Corner of Bitter and Sweet" by Jamie Ford. We will meet at Chandi's on July 6th.

I (Chandi) have a copy of July's book. I will finish it up soon and then pass it to Keri. It is up for grabs after that.

Layered Tomato/Artichoke Spread

1 8 oz pkg cream cheese, well chilled
3 Tbsp finely chopped sundried tomatoes in oil, well drained
3 Tbsp finely chopped canned artichoke hearts, well drained
2 Tbsp pesto
2 Tbsp chopped smoked almonds
2 tsp chopped fresh parsley
Crackers (I liked it best with Melba Toast)

Cut cream cheese horizontally into 3 slices using dental floss (make sure it is not flavored). Place 1 slice on small platter, top with tomatoes and second slice of cream cheese. Combined artichoke hearts and pesto, spoon over second layer of cream cheese. Top with remaining slice of cream cheese, nuts and parsley; press lightly to secure. Refrigerate 1 hour. Serve with crackers.

Sorry no picture, I tried but could not get it in a format that would work.

Peach & Raspberry Parfaits

2 medium sized peaches, rinsed and pitted
1 container raspberries, rinsed and dried
2 teaspoons sugar
1/2 teaspoon vanilla extract
1 envelope dry whipped topping mix (Dream Whip)
1/2 cup milk
1 6 oz container vanilla yogurt
8 shortbread cookies (Lorna Doone) (I used more than 8)

Cut peaches in small (bitesize) pieces. Gently stir peaches, raspberries, sugar and vanilla together. Let stand for 5 minutes. In large bowl, combined whipped topping mix and milk. Beat on low speed for 1 minute, then increase speed to high for 4 minutes, or until fluffy and stiff. Fold 1 1/2 cups of whipped topping into yogurt in a small bowl (reserve remaining whipped topping) Begin layering; place a layer of fruit in the bottom of container. Top with a layer of yogurt mixture. Next a layer of crumbled cookies. Repeat layering, ending with cookies. Garnish with reserved whipped topping and mint sprigs (if desired). Enjoy!

Thank you to Chantil for hosting our last book club meeting. Both books seemed to be a hit. Our next meeting times are listed below. Get the dates on your calendars.

October 13th, 7:00 at Laura's house. We will be reading "The Hours" by Michael Cunningham.

November 3rd, 7:00 at Kami's house. We will be reading 2 short books this month. "A Long Way From Chicago" and "A Year Down Yonder". Both books are written by Richard Peck and should be read in that order.

December 1st 7:00 at Keri's house. This months book will be "Shadow of the Wind".

Mini Chicken Cordon-Bleus

chicken strips(12-16 for a 9x13 pan)
deli cut ham (I like to use black forest)
slices of swiss cheese (slice cheese into 1 inch strips)
1 cup low-fat sour cream
1 can cream of chicken soup
salt and pepper
bread crumbs (optional)
fresh parsley (optional)


Heat oven to 350. Mix sour cream and cream of chicken soup together. Spread a a couple of spoonfuls in baking dish. Roll a chicken strip and slice of swiss cheese inside a slice of ham. Attach with a toothpick. Layer into prepared baking dish. Spread remaining soup mixture over chicken/ham rolls. Sprinkle with bread crumb, salt and fresh ground pepper. Cover with tin foil; revome foil the last 5 minutes. Bake approximately 20 min. or until chicken is done. Top with fresh chopped parsley. Super easy!

September

So the next time we meet will be at my house (Chantill). If it is cool enough we will be outside. Date: Thursday, September 3 at 7PM. Hope everyone can make it.