Kimberly's Chicken Salad
makes about 12 to 15 Servings

5- Cups cooked, diced chicken
3 Cups chopped pecans
1 (12-ounce) bag dried sweetened cranberries
2 1/2 Cups mayonnaise
1 1/2 Cups blue cheese crumbles
1 cup dill pickle relish
1 tablespoon coarse-ground black pepper
1 teaspoon sea salt

1) In a large bowl, combine chicken, pecans, cranberries, mayonnaise, blue cheese, relish., pepper, and salt. Cover, and refrigerate overnight.

Note: Serve on Wheat Berry Bread

____________________________________

holiday Hot Pepper jelly
makes about 12 to 15 Servings

2 Cups apple cider vinegar
1 1/2 (1.75 ounce) boxes of Sure Jell fruit pectin
1/4 Cup of water
2 1/4 Cups chopped green bell peppers
1 1/2 Cups shopped fresh cranberries
1 1/2 Cups chopped pecans
1/2 Cup seeded and shopped jalapeno peppers
7 1/2 Cups sugar

1) In a large Dutch oven, combine vinegar, pectin, and water. Bring to a boil over medium high heat. Add bell peppers, cranberries, pecans, and jalapeno's; return mixture to a boil. Gradually ad sugar, stirring constantly; return mixture to a full boil.

2) Ladle mixture evenly into 8 hot, sterilized pint-sized mason jars, Screw on lids. Invert jars, and let cool completely. before completely gelled, shake each jar vigorously to evenly distribute solids.

Note: serve jelly over cream cheese with an assortment of crackers.

____________________________________

5 Cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
1 (1075 ounce) box Sure Jell fruit pectin
7 Cups Sugar
2 tablespoons fresh lemon juice

1) In a large saucepan, combine berries and pectin. Bring to a boil over medium-high heat; add sugar and lemon juice. Return mixture to a boil. Ladle mixture into 6 hot, sterilized pint-sized mason jars.

Note: Great served on a toasted English muffin.