Apple Harvest Banana Bread

 

Apple Harvest Banana Bread

Trying a new recipe. I was looking for a banana bread recipe that included apples and landed on this one.  It is in the oven now so we will see.  It is a very healthy version from Hostest at Heart.

Here is the link

My review - not a fan

Hot Pepper Jelly

 Hot Pepper Jelly

This recipe is from Wise Guide Link. I made it for the first time on October 26, 2026

The peppers are from Linda and Tom Pecht,

Equipment

• 1 multi-use waterbath canner

• 1 canning funnel

• 1 jar lifter

• 7 regular mouth lids and rings

• 7 jam jars

Ingredients

• ¼ cup finely diced hot peppers (such as green jalapeños) seeded and stems removed

• 1 cup finely diced sweet bell peppers (mixture of red and green) seeded and stems removed

• 2 cups distilled white vinegar (5%)

• 1 box (1.75 ounces) original Sure-Jell pectin

• 6 cups granulated sugar

Instructions 

1. Cook: In a heavy-bottomed saucepan, combine the hot peppers, bell peppers, vinegar, and Sure-Jell. Stir and set over medium-high heat. Stir and bring the mixture to a rolling boil, which is a boil that does not cease when stirring, 6-8 minutes.

2. Add sugar: Once at a rolling boil, add the sugar. Stir continuously and allow the mixture to return to a rolling boil. Let it boil for exactly 2 minutes.

3. Fill: Remove from the heat and ladle the jelly into sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to finger-tip tightness.

4. Water bath: Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow to cool for 12 hours before checking the seals.

Nutrition

Serving: 1 tbspCalories: 44 kcal

Chunky Mushroom Super Chili

 This recipe is from Jackie Johnson. Jackie taught cooking classes for Nicolet College. I made this for the first time in 1995 and it has ben my go to chili recipe.

INGREDIENTS

• 1 # lean ground beef
• 2 cups coarsely chopped onions
• 1 green pepper coarsely chopped
• 3 cloves garlic minced
• 2 cans (16 oz each) whole tomatoes, undrained, chopped
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 # fresh mushrooms quartered
• 1 cup picante sauce or salsa
• 2 T chili powder ( I use less)
• 2 tsp ground cumin
• 1 1/4 tsp. salt
• 3/4 tsp dried oregano
• I include roasted corn salsa
• Optional toppings: sour cream, chopped avocado, chopped onion, shredded cheddar cheese

In a large sauce pan or Dutch oven, brown ground beef with onions, green pepper and garlic, frain fat. Add remaining ingredients except the toppings; mix well. Bring to a boil. Rescue heat, cover and  simmer 30 minutes, stirring occasionally. Ladle into bowls; top as desired and serve with additional salsa.

Makes 9 one cup servings.