Delicio Recipe List

My vibrant Jalape�o-Lime Jam is flecked with tiny bits of peppers that adds a jewel-like flair to appetizers. Spread on a block of warmed cream cheese and serve with crackers, or as stated below with Smoked Wild Alaska Salmon... Yield: 7 (8 oz) half pints Prep: 20 Mins. Process: 10 Mins. INGREDIENTS 12 medium jalape�o peppers, with ribs and seeds, roughly chopped 1-1/2 cups cider vinegar, divided 1/2 cup bottled lime juice 6 cups granulated sugar 2 (3-oz pouches) of Liquid Pectin 1 TB cold unsalted butter 10 drops natural green food coloring 7 (8 oz.) sterile glass canning jars with lids and bands METHOD Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain pur�e. Combine pur�e with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat....

This hot buttered rum mix is a tradition that we serve during  our Thanksgiving and Christmas holiday season.  This particular mix is delicious with/without the rum  so everyone can enjoy this warm and comforting drink any time. Yield: Appx. 1 cup of mix Prep: 10 Mins. INGREDIENTS: 1 cup packed, dark brown sugar 1/4 cup (1/2 stick) unsalted butter, at room temp 1/4 tsp freshly ground nutmeg 1/4 tsp ground cinnamon 1/8 tsp ground cloves Pinch of kosher salt --Light Rum METHOD Place brown sugar, nutmeg, cinnamon, cloves and salt in a small bowl; blend completely using a smashing-motion. Brown sugar should be completely coated in butter and spices, until it's uniform in color (will take several minutes). Place unused mix in refrigerator in an air-tight container for up to 1 week. HOW TO MAKE A HOT BUTTERED RUM: Preheat an 8 oz. mug by filling it with HOT water, let stand a few minutes, then drain. To the warmed (empty) mug, add 1/2 heaping tablespoon of Hot Butter Rum Mix, 1...

I created this recipe after being inspired by several variations that I've had in the past. Here's my 'Alaska Spin' on this delightful appetizer -------- You are able to make it to your exact spiciness level versus my medium version ~ simply substitute milder salsa for a lighter dip or hotter salsa for a dip with more zest... Yields: 6 to 8 servings Prep: 15 Mins. Bake 23-25 Mins. INGREDIENTS Dip: 1 lb extra-lean moose burger 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 1 pkg. dry cheesy taco seasoning mix 2 cups medium salsa (from Costco) 1 cup Mexican-blend shredded cheese 1 cup shredded medium cheddar cheese 1 (4 oz. pkg.) cream cheese, cubed at room temperature --2 green onions (both white and green parts), sliced Atop dip/mini-biscuits: 1 pkg. Grand Biscuits, quartered and formed into balls 1 tablespoon melted butter 1/2 teaspoon granulated garlic 1 teaspoon dry cilantro Paprika METHOD: Preheat oven to 350 degrees, while placing rack on lower 2/3...

An epic recipe that�s truly addicting, and lets the dungeness crab be the shining star... Serves: (10 to 12) Prep:10 Mins. Bake: 30 Mins. INGREDIENTS Dip: 1 (8 oz. pkg.) cream cheese, room temperature 1 cup grated medium cheddar cheese 1/2 cup grated mozzarella cheese 1/2 cup mayonnaise 1 teaspoon freshly squeezed lemon juice 3 green onions (green parts only), finely chopped Dash of cayenne pepper 1-1/2 teaspoons old bay seasoning 1-1/2 cups cooked dungeness crab meat, drain any liquid, if present --(About 1 shucked dungeness crab) 1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped --[Please do not use marinated artichokes, as they have too strong of a flavor profile for this dish] For scooping: --Butter crackers (I used Club), or toasted French bread slices METHOD Preheat the oven to 350 degrees. Spray a 9� round (or square) ovenproof baking dish, and set aside. In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice,...