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That's a link to my original "ask Dawn" for the recipe thread ;)

Another thread

Hot 'N Sweet Confetti Jelly
1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead.
1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers
Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.
1 1/2 cups white vinegar
6 cups sugar
1 3-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.)

Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight.

Stir occasionally if convenient.

Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.

Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute.

Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes.

When jars are sealed, "agitate" to distribute solids throughout the jelly.

Yield: 6 8-oz. jars.

Turkey Pastrami

Substitute turkey in place of goose. I used the boneless breast halves from two wild turkeys. This recipe would also work with farm raised birds as well. For weight purposes I would estimate approx. 8-10 lbs of raw meat to start with.

Goose Pastrami

8-12 goose breast (boneless/skinless)

BRINE

5 T Morton Tender Quick

1/4 C sugar

3 T black peppercorns

3 bay leaves

3 T garlic powder

1 pint water

2 quarts cold water

Combine everything except meat and cold water. Bring to a boil, simmer 15 mins. Remove from heat and add cold water.

Using 1 gal ziploc bags place 4-6 breasts per bag and pour brine over the breast. Place in a refrigerator crisper for 5-10 days.

Note: Brine may be injected and the duration shortened to 3-5 days.

RUB

5 T kosher (or canning) salt

4 T paprika

3 T whole coriander

3 T brown sugar

5 T black peppercorns

2 T mustard seed

3 T garlic powder

Mix and course grind in a blender or coffee grinder.

Remove breast from brine and soak in fresh water for 2 hrs. Remove from water, drain and thoroughly apply rub.

Place on a rack in the refrigerator until the meat dries enough to form a pelical.

Smoke at 180-200 deg for 3-5 hrs to an internal temperature of 165 deg.

Wrap in plastic wrap and allow to rest for 1 hr. Place back in the crisper overnight before slicing.

Just had Dawn's habanjero gold jelly and zesty bread and butter pickles (not together). After I learned to ease up on the jelly serving, I fell in love. The pickles were delish!

The Chicken and Cheese Taquitos is great way to use up leftover chicken or turkey (I used fresh baked chicken breast for the party.):

Shredded Chicken
Cream Cheese
Canned Mild Green Chilis
Shredded Cheese
Cayenne Powder
Garlic Powder
Salt
Cumin
Rolled into Flour or Corn Tortillas
Bake Gently

These keep well in the freezer.

Is it lazy if I just post a link to the Farro Salad recipe? I actually use a little less oil and a little more vinegar than she calls for. It's a great healthy pot luck dish because it is best when it's made the night before and it's definitely best at room temperature.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/farro-salad-with-tomatoes-and-herbs-recipe.html

Either way, the brownies were good!

The brownies were a hit with my kids.

Ok Mia then I wont bore you with how to open the candy packages LOL

Mia, You did better than I did. Since I left home on Friday morning, the Walmart Deli made everything I took. I usually arrive with a lot of food, but not this year. I also did not bring plants because they would have been in the car all day Friday, so that wouldn't have worked. I laid a book on the share table, deli food on the food table, and two door prizes. I just put a little extra into the 'potty' bucket to help with Paula's expenses and promised to do better next time. Maybe she will invite me back. LOL

I loved the Farro salad! We were trying to figure out what that was.

I love how it all works out perfect. I didn't feel comfortable bringing food that would have had to be prepped on Thursday. But there was so many good things that it was ok. everyone brought what they could and it was more than enough .

More than enough for sure!! It was all so very good - loved the pork, Paula!

I am not bringing dessert next time....I brought sheet cake this time (it was plain Oklahoma on the front end, and Texas on the back end (with pecans) ), but I took too much home!! It's too tempting for me and I'm afraid I ate too much of it yesterday...I shall be paying for my sins today, groan...

Sharon

I think the kids ate most of what was taken of your sheet cake!

Hey, Mia, I made the same brownies for Valentines day, that is a great mix! Throw a little cocoa on you face and pretend you worked hard :)