Here, as promised, are some of my favorite endorphin-boosting recipes. I've
tried to give credit properly here, but some of these I just don't remember
where I picked them up from! In any case..... break a sweat!!

One thing I've learned since becoming a chile-pepper head is that ANY dish
can benefit from the addition of some chile peppers. Try adding some to
your next meatloaf or batch of stuffed bell peppers! It will make your
mouth happy!

Cranberry Habanero Relish
Stuffed Jalapenos
Stuffed Jalapenos

CRANBERRY-HABANERO RELISH

16 oz bag cranberries, washed and drained
1 med orange, cut into eights
1/4 to 1/2 cup sugar
1 habanero pepper, seeds and stem removed
(I retain seeds and add as needed for more heat) lemon or lime juice to
taste

Grind the cranberries coarsely, then grind the orange sections into them.
Add 1/4 cup of the sugar to the mixture and stir. Grind the habanero and
add it to the mixture, stirring well. Chill for several hours. Taste. If it
is too sweet, add some lemon or lime juice to cut the sugar. If mixture is
too tart, add more sugar. Refrigerate till needed. Serve ice-cold as a
relish, salad or spread for bread. Tart, sweet and HOT.
Not for the faint-hearted.
*This recipe was picked up either in the #kitmailbox chatroom OR on their
mailing list

STUFFED JALAPENOS

1 8-oz pkg cream cheese (softened)
1 12-oz pkg shredded cheddar
1 pound jalapeno or serrano peppers

Preheat oven to 375 degrees.
Layer a baking dish with aluminum foil, then sprinkle a few tablespoons of
water onto the foil.The water keeps the peppers from sticking and drying
out.
Mix the cheeses together and put aside. Rinse and dry peppers. Slice off
the stem and top of peppers, then slice in half, lengthwise.
Scoop out the membrane and seeds. I save to add some to the cheese mixture,
but this adds more heat than some folks like. Stuff the cheese into the
pepper shells, sprinkle with paprika or red cayenne pepper and place in the
baking dish.
Bake in hot oven 20-25 minutes or until cheese is melted and bubbly and
pepper is soft.
*These peppers are soo easy to make, and much less fat than the fried
variety. Also, I have used just about any cheese I have in my refrigerator,
and they always come out great!