Raspberry Jalapeño Jelly

I was looking for cooking inspiration at the store yesterday when I saw a jar of Raspberry Jalapeño Jam. I usually like Jalapeño jelly, and the idea of combining it with raspberries sounded particularly exciting. But, as usual, I don't buy things without checking the label first. Waa waa--the first ingredient listed was sugar. So I decided to make my own. 

This turned out to be easy to make and especially delicious. We poured some over cream cheese and ate it with some whole grain crackers. I'm still snitching bites as I write.

Ingredients
1/2 C water
1 C frozen raspberries
1 to 1 1/2 jalapeños (depending on how spicy you want it)
1 T honey
dash of salt

Greek yogurt cream cheese and  whole grain crackers

Directions

1. Slice the jalapeño in half. We left in the seeds and didn't feel like it was too spicy. If you don't tolerate spicy things well, only leave in half of the seeds. If you like it spicy, add in 1 1/2 jalapeños and leave in all the seeds. 
2. Put all the ingredients into a small saucepan. Turn on medium heat until you get a low boil and then reduce heat to low, stirring frequently.
3. Continue to stir frequently until mixture thickens, about 10 minutes. Serve over cream cheese with crackers. 

Whole Grain Holiday Wraps with Vegetables (fun appetizer)

Happy Holiday Wraps

Ready to Roll!

All rolled up!

New product

 I got this fun idea for a fun holiday appetizer. I changed it to make it healthier. This would be fun to take to a holiday party or just enjoy at home. It was fun to find a new product at the store "Greek cream cheese" or you can make your own here. If you are feeling ambitious. I think it would be fun to try different vegetables next time too. You can be creative and come up with your creation.


Ingredients
1 8oz package Greek cream cheese, or Greek yogurt, or cream cheese (softened)
1 tsp parsley
1/2 tsp garlic powder
1 tsp onion flakes
1/2 tsp salt
1/8 pepper
1 tsp basil
1/8 tsp red pepper flakes *optional
4 green onions chopped up
1 red pepper diced
3 T dried parsley or fresh parsley chopped * optional
other options: chopped broccoli, or chopped spinach, and dried cranberries
7-8 wholegrain tortilla wraps or I made these
freshly ground pepper

Directions
1. Put softened cream cheese in a bowl. Add the parsley, garlic, onion, salt, pepper, basil, and * red pepper flakes. Stir until it all combined. Set aside.

2. Lay out the tortilla on a clean counter top and divide the mixture evenly on to the tortilla and spread all the way out to the edges. Then evenly distribute the vegetables (You can put on the amount of vegetables you want) on to the tortillas. Then sprinkle on the parsley and pepper if desired.

3. Roll them up. Cover in plastic wrap, and put in the fridge until ready to serve.

4. When ready to serve take out of the fridge unwrap. Slice in about 1/2 inch slices. Place on plate. Serve.