Button Swap Blog Hop - Reveal!

Yeeha! Today's the big reveal day! Naturally, I'm not home to write my blog early in the day. But it's only 9:52 p.m! So technically it is still Sunday, May 13th. My husband and I are on our way to New York via New Orleans, LA, spending the night at our daughter and son-in-law's house sleeping on an air mattress in the living room floor. Well he's sleeping, I'm blogging. I know TMI! But enough about me. This blog is suppose to be about the Button Swap, which by the way is my first. It has been fun and exciting!

Cindy Wimmer of Sweet Bead Studio put this Swap together & assigned out the partners. She had a huge job ahead of her with so many signed up but looks like she did a fabulous job. Hopefully it is a huge success & we can do this again!

My partner, Mary Govaars from California, sent me some wonderfully interesting buttons in a cute little tin. Love them! I used one of the vintage buttons & the bear paw. Unfortunately, I forgot to take a picture of the tin. It's at home in New Braunfels, TX & I'm in New Orleans, LA. So there will be no picture of it at this time. Sorry Mary!

  

I really had several things planned for these buttons but time became a constraint. I know that's a hard one to believe in this busy day & age. So I ended up only doing one of the things I had planned. In our business of Texas Pepper Jams we sample our candies at festivals, market days & other shows. So I wanted to do something that would coordinate with that.

  

Thanks to Cindy & Mary, I now have a unique sample plate for our Hot Pepper Fudge. I will somehow have to protect the buttons & beads from small children fingers that will want to play with them.
  
Below is the list of participants for everyone to check out. Enjoy & happy blogging. I really look forward to visiting everyone's blogs & seeing pictures & of course, new ideas!   
        

Alice Peterson and Kim Bender

Angie Blasingame and Billi R.S. Rothove

Billi R.S. Rothove and Angie Blasingame

Birgitta Lejonklou and Pam Farren

Bonnie Coursolle and Tania Hagen

Brenda Salzano and Hope Smitherman

Cat Kerr and Heather Powers

Cece Cornier and Jeannie Dukic

Celeste Thurston and Christine Damm

Christine Damm and Celeste Thurston

Christine Stonefield and Dana James

Cilla Watkins and Lori Bowring Michaud

Cindy Wimmer and Mimi Gardner

Cynthia Machata and Julia Johnson

Cynthia Riggs and Lori Finney

Dana James and Christine Stonefield

Diana Ptaszynski and Erin Prais-Hintz

Emma Thomas and Rebecca Anderson

Erin Prais-Hintz and Diana Ptaszynski

Erin Siegel and Sharon Borsavage

Heather Powers and Cat Kerr

Holly Westfall and Sally Russick

Hope Smitherman and Brenda Salzano

Janet McDonald and Kim Roberts

Jayne Capps and Kim Dworak

Jeannie Dukic and Cece Cornier

Jenna Meyers and Kristi Harrison

Jenna Tomalka and Karen McKillip

Jenny Davies Reazor and Sandi Volpe

Julia Johnson and Cynthia Machata

Kalaya Steede and Kylie Dickman

Karen McKillip and Jenna Tomalka

Karen Mitchell and Renetha Stanziano

Karla Morgan and Mary Govaars

Kay Thomerson and Shannon Chomanczuk

Kim Ballor and Laurel Steven

Kim Bender and Alice Peterson

Kim Dworak and Jayne Capps

Kim Roberts and Janet McDonald

Kristi Harrison and Jenna Meyers

Kylie Dickman and Kalaya Steede

Kym Hunter and Lynda Moseley

Laurel Steven and Kim Ballor

LeAnn Weih and Mary Jane Dodd

Linda Djokic and Patty Gasparino

Line Labrecque and Teri Baskett

Liz DeLuca and Lorelei Eurto

Lorelei Eurto and Liz DeLuca

Lori Anderson and Niky Sayers

Lori Bowring Michaud and Cilla Watkins

Lori Finney and Cynthia Riggs

Lynda Moseley and Kym Hunter

Marianna Boylan and Tracy Statler

Mary Govaars and Karla Morgan

Mary Harding and Stacie Florer

Mary Jane Dodd and LeAnn Weih

Maureen Baranov and Tracy Bell

Melissa Martin and Theresa Fosdick

Michelle Hardy and Peggy Johnson

Mimi Gardner and Cindy Wimmer

Nicole Valentine Rimmer and Niki Meiners

Niki Meiners and Nicole Valentine Rimmer

Niky Sayers and Lori Anderson

Pam Farren and Birgitta Lejonklou

Pam Ferarri and Stefanie Teufel

Patty Gasparino and Linda Djokic

Peggy Johnson and Michelle Hardy

Rebecca Anderson and Emma Thomas

Rebekah Payne and Sue Kennedy

Renetha Stanziano and Karen Mitchell

Rose Binoya and Shanti Johnson

Sally Russick and Holly Westfall

Sandi Volpe and Jenny Davies Reazor

Shannon Chomanczuk and Kay Thomerson

Shanti Johnson and Rose Binoya

Sharon Borsavage and Erin Siegel

Shirley Moore and Veralynne Malone

Stacie Florer and Mary Harding

Stefanie Teufel and Pam Ferarri

Sue Hamel and Terry Carter

Sue Kennedy and Rebekah Payne

Tania Hagen and Bonnie Coursolle

Tania Spivey and Teresa Gagne

Teresa Gagne and Tania Spivey

Teri Baskett and Line Labrecque

Terry Carter and Sue Hamel

Theresa Fosdick and Melissa Martin

Tracy Bell and Maureen Baranov

Tracy Statler and Marianna Boylan

Veralynne Malone and Shirley Moore

Thanks again to Cindy Wimmer for this exciting new experience & all her hard work!

Grilled Raspberry Champagne Anaheim Habanero

Glazed Ribs

Ingredients 

• 2 racks (approx. 2 1/2 lbs. each) Baby Back Ribs
• 1/2 cup finely chopped Onion
• 1/3 cup Soy Sauce
• 2 tsp minced Garlic
• 1 tsp Pepper
• 1/4 tsp ground Cinnamon
• 1 tsp ground Ginger
• 1/2 tsp Nutmeg
• 1 cup Raspberry Champagne Anaheim Habanero Texas Pepper Jam

Directions

1. In medium bowl combine: Onion, Soy Sauce, Garlic, Pepper, Cinnamon, Ginger, Nutmeg and 1/2 cup Raspberry Champagne Anaheim Habanero Texas Pepper Jam. Mix together well. Place ribs in large resealable plastic bag. Pour in marinade. Place bag in large pan, refrigerating overnight or for at least 6 hours, turning occasionally to coat well.
2. Remove ribs from marinade. Reserve 1 cup of marinade & discard the rest.
3. Grill ribs; remembering to turn often & baste with remaining marinade; Or Bake ribs at 350* in covered pan with remaining marinade for 1 1/2 to 2 hours or until tender.
4. When ribs are almost done; only 5-7 min left; Brush remaining 1/2 cup Raspberry Champagne Anaheim Habanero Texas Pepper Jam over the ribs as glaze. Cover for final few minutes.
5. Eat & Enjoy! 

NOTE: This Pepper Jam also tastes good on Chicken & Pork Chops.

 

New Braunfels Wein and Saengerfest

              May 5th a.k.a. Cinco de Mayo was HOT and humid. While the temperature was in the high 90's, the heat index was 100 degrees. This does not bode well for us as summer isn't here yet, but it sure feels like it! The crowds were not as heavy as expected probably due to the heat.

            Although the turnout wasn't huge, we had a wonderful time visiting with the many families that stopped by our booth to sample jams, candies, and salts. For the wine fest we made a variety of jams with what else? Wine and Champagne! They are delicious and several are very mild and child friendly.

           These varieties are for a limited time. They include: Grape Gerwuztraminer Jalapeno, Blueberry Wine Habanero, Blackberry Cabernet Sauvignon Habanero, Apple Chardonnay Tuscan Pepper, Cherry Pinot Noir Oriental Hot Chile, Mandarin Orange Spumanti Anaheim, Peach Champagne Ancho, Pear Chianti Ancho, Pear Moscato Habanero, Raspberry Champagne Anaheim Habanero and Strawberry Champagne Chipotle.

             Like all our jams, the wine and champagne jams range in heat strengths from mild to hot. Some of the favorites were the Strawberry Champagne Chipotle, Grape Gerwuztraminer Jalapeno and Blueberry Wine Habanero. 

              

Lemon Strawberry Muffins w/ Strawberry Jalapeno Jam

Ingredients 

• 2 1/2 cups Flour
• 1 1/4 cups Sugar
• 8 oz Sour Cream
• 1/2 cup Butter, melted
• 2 Tbsp Lemon Zest
• 1/4 cup Lemon Juice (fresh is best)
• 2 Eggs, lightly beaten
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 cups diced fresh Strawberries
• Strawberry Jalapeno Texas Pepper Jam to taste

Directions

1. Preheat oven to 400*. Sift Flour, 1 cup Sugar, Baking Powder and Baking Soda together in mixing bowl.
2. Stir together Sour Cream, melted Butter, Lemon Zest, Lemon Juice and Eggs. Gently fold into sifted ingredients. Gently fold in diced Strawberries.
3. Spoon batter; or use ice cream scoop for more consistent muffins; into well greased muffin pans or can use paper muffin cups. Fill each cup 3/4 full.
4. Sprinkle/dust tops with remaining sugar.
5. Bake at 400* for 16 to 18 min. or until golden brown and wooden toothpick inserted in center of several comes out clean. Cool on wire rack.
6. Serve with Strawberry Jalapeno Texas Pepper Jam & Butter.
7. Eat & Enjoy! 

NOTE: Jalapeno Texas Pepper Jam & Strawberry Champagne Chipotle Texas Pepper Jam also taste good on these muffins.

Texas Pepper Jam T-Bone Steak

       Ingredients

• 4 Beef T-bone steaks at least 1" thick
• 1 tsp Salt
• 4 Tbsp butter
• 1/2 cup Mixed Peppers w/ Whiskey Texas Pepper Jam

    Directions

1. Heat BBQ grill to 600 degrees.
2. Salt steaks both sides.
3. Put steaks on grill. Cook for 2 minutes, then flip & spread 1/2 Tbsp. butter on each cooked side.
4. Cook raw side 2 minutes, then flip steak & spread remaining butter on other cooked side.
5. Cook each side 2 more minutes, flipping & spreading 1/2 of the jam on each cooked side.
6. Eat & enjoy.

   Techniques: 

1. Using long handled tongs to turn steaks rather than a fork to avoid piercing will render a juicier steak.
2. Keep steaks at least 8 inches above flame for medium rare.
3. If steaks start to char or burn excessively, turn off all but one burner & move steaks away from flame. Then continue cooking.

Blackberry Habanera Glazed Pork Tenderloin

         

   Ingredients

• 1/4 cup Blackberry Habanera Texas Pepper Jam
• 2 Tbsp. Olive Oil
• 2 minced Garlic cloves
• 2 tsp. Brown Sugar
• 1 tsp. ground Ginger
• 1 tsp. coursely ground Pepper
• 2 lbs. Pork Tenderloin
• 1/4 cup Blackberry Habanera Texas Pepper Jam or to taste

   Directions

1. In a large resealable plastic bag, combine the first six ingredients and add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain & discard marinade. Coat 11 inch baking dish with nonstick cooking spray. Place tenderloin in baking dish. Bake uncovered at 425 degrees for 20 min. Remove from oven and coat with 1/4 cup Blackberry Habanera Texas Pepper Jam. Return to oven for 10 min more or until meat thermometer reads 160 degrees. Let stand for 5 min. before slicing. Serve with pan drippings.                                                      

   

Button Swap Blog Hop

A button swap blog hop? What is that? This is new to me & all I know is I swap buttons with someone else in another place & CREATE. 

Buttons come in all sizes, shapes, colors, & ages. What can you do with buttons? What can you do with someones's buttons? Imaginations will have to be tapped!

So I am swapping buttons with a woman in California. We'll see what she sends me. I am going through all my buttons. Believe me I have lots & lots of buttons. I used to have some vintage buttons that were my grandmothers'. Maybe I can find some of them. The creation needs to be complete by May 13th. Keep tuned!

For all you button swappers out there -- HAPPY BUTTON SWAPPING & CREATING!