I had a friend bless me with a home grown jalapeno, several actually. I gave most of them to co-workers, but kept one medium sized for me.
David doesn’t like jalapeno’s at all, so this was a selfish treat for me.
I had made it years ago, and it is super easy.
1 small can chicken, drained
1 jalapeno, seeds removed, and chopped
1 brick of cream cheese
1 teaspoon of Worcestershire sauce
Soften the cream cheese in the microwave for about 30 seconds to a minute. Add the rest of the ingredients. 
Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).
If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish. 
Serve with tortilla chips.
Enjoy!
Half of a package of cream cheese – soften in a bowl.
Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.
Mix thoroughly, then add the crab by folding the crab in gently. 
Spoon mixture into the mini bell peppers.
Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.
These were really good, but definitely needed salt and pepper.
Got together my ingredients for the liquid portion of the quick pickles.
White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard. Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water. Let them soak (I soaked the lids as well). Rinse with boiling water as well, and let dry.
Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.
One clove of garlic, peeled.
1 Tablespoon of red pepper flakes. I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).
Bring to a boil, and reduce to a simmer. Simmer for about 8-10 minutes.
Prep the beans, by snapping the ends off, then rinsing them with cold water.
I assembled my jars, and then sorted the veges to the jars. One small jar of garlic, and two jars of cucumbers.
I added fresh dill to each jar. Depending on how much you like the herb, you can add more or not add it all.
To the jars with the green beans, I also added a raw garlic clove.
Cool the liquid slightly, and then pour over each of the vegetables until they are covered.
Then add the lids to the jars and let cool on the counter.
I placed these in the refrigerator once they cooled. These are a quick pickle, so you don’t have to do the entire canning process. (I wish I could tell you what that process is, but I haven’t done it yet. I plan to this spring with other vegetables I hope to get at the farmers market.)
I did make the 
Also made 
Plated smoked salmon or Lox with cream cheese, sliced purple onions, capers, and 
It was a such fun afternoon. Some food, wine, soda, and leftover Halloween chocolate rounded out the afternoon. I love girlfriend time, plus it gets my house clean!! Bonus!! What did you do this weekend?
And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.
Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done. 
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. 
Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.
Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. 
Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
The middle dip is 
Artichoke and crab dip: 1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo. Again, I add the mayo at the end and may or may not use the entire cup. Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.
And my favorite at the moment is 
You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes. Really anything or nothing at all. 
Fall, Saturday’s, football, and dips–can’t get any better. Well, maybe with a cookie or two?
I made my pimento dip, million dollar dip and crab and artichoke (hot) dip. It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside. I haven’t made the crab artichoke dip in a long while. I don’t always seem to make it the same way…what we have on hand I suppose. 
College Football is almost like a religion in the South. I have missed it so…
Olives, both green and Kalamata, garlic, olive oil, salt and pepper. 
About a cup of both olives, drained.
Three cloves of garlic.
Oh, oregano–a generous amount of oregano, lemon juice as well (I didn’t put in a lot). Put all into a blender or food processor. Add enough olive oil to keep it creamy. I started with about 1 tablespoon, and ended up added another 2 teaspoons.
You can use this on fish, chicken, or as a spread on toast or crackers. Super yummy. And, yes, you will need to add just a bit of salt. I doubted it at first, and then ended up adding it in later.
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