Here ya go Florey! It was on page 4 I believe. While I'm at it I'll post my vegetarian recipe for chili. It's easily made with meat by starting with browning ground meat or other meat then going from there with this recipe. Saute about 3 cups each of onion, celery and peppers of your choice and two Tablespoons or more of garlic[ I use about 3 or 4 for this amount, smiles]. When these are sauteed a bit, add two cups of carrots and 2 large cans of small diced tomatoes [with their juice]. I don't like to use crushed or sauce in my chili. I think it overwhelms the veggies. A bay leaf and couple tablespoons each of cumin, chili powder, and salt. Add water or veggie stock, if needed, to bring level up to slightly above veggies. As hard veggies begin to soften, add 2 cups each of eggplant[cubed], zucchini and/or yellow squash. Cook another ten minutes and add 2 cups each mushrooms, canned or frozen corn and canned or frozen green beans. Taste now for salt and seasonings and adjust. Next add as many beans as you like. I use the liquid in the beans too. At least 1 lrg can of dark and 1 lrg can of light kidney beans. Also, black beans and cannellini beans are good. Pintos are great too, naturally. As soon as beans are heated through the chili is done. Taste once more for seasoning. Like all chili this is best if made the day before. Does great frozen. I usually make about 3 gallons of this at a time and freeze in 4 or 5 containers.

"Of course, the thing is, it depends on how you define "safe." That gave me a grin, Zabby. Never even thought of various levels of safe! I understand that canned pumpkin butter turning 'bad' is rare, and sickness or death caused by spoiled product is also a rarity. However... If I follow directions correctly, I do want to know that whatever I'm preparing is not going to make me or my family sick. Guaranteed. I think everyone expects the same. That is at least one reason some of us frequent this site, and probably the same for their site. There is no warning connected to instructions that says anything about a minute possibility of a small percentage of people falling ill after preparing and eating a canned Pumpkin Butter recipe, even when done correctly. Kraft is evidentially quite confident that it is safe. I hit 'reply' to the message I received above... This is the second message I sent: ................................................ Please note that I am NOT displeased with your recipe. It looks to have wonderful flavor and I'd love to be able to make it with confidence. However as I stated, I do have some serious concerns. Not one of the national canning institutes I have found recommend home canning pureed/mashed pumpkin or squash except you, and I can not figure out why. Can you guarantee me and the general public, that it is absolutely safe to make precisely as written on your site? Thank you so much for your time Crystal .............................. The reply back: Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience. I know how disappointing it can be when a recipe doesn't turn out properly, and I'm sorry to hear that happened. I can assure you the recipe you received is correct as written. Our Kraft Kitchens Team thoroughly tests all of our recipes before they're published to ensure their accuracy. They may even take the extra step of having other members of the company review the recipes before they issue the final seal of approval. I hope this doesn't discourage you from trying one of the other recipes on our website, as I'm sure you'll find some great new ones that'll soon become family favorites! It was great hearing from you, and I encourage you to browse our website to take advantage of the great online food content that's available 24 hours a day! Kim McMiller Associate Director, Consumer Relations .............................. There ya go. It is safe, yes? But I still can't bring myself to make it. I'm still not understanding the whole picture. I'm not sure she was addressing MY question ...looking me in the eye, so to speak. It is safe in a 10 minute BWB but, NCHFP doesn't have a safe recipe to recommend to use with a pressure canner? Maybe it's not odd that one side won't gamble with my health but the other doesn't even blink. On the other hand, maybe they know more about the preservative powers of sugar and the correct amount to use than other canners do? I don't know.. they won't tell me. I've got to stop rambling on about this. It is so NOT like me ..so I give up. Frozen or canned cubed pumpkin it will be. Crystal

Amy, wow! LOL OH I absolutely love the deviled eggs with the gherkins, lol. Did you add the gherkins on the tops? DH thinks its so funny that I do that, but anyone that tries those, loves them, LOL! I have more of those seasonings if you would like or need more, I keep those on hand until I run out and then will make more. (usually only twice a year, around the time I harvest and dehydrate my peppers) The chocolate habanero salt sounds incredible on your scalloped potatoes! YUM ...My favorite is the cajun ghost, I use that with all kinds of things.... burgars, meatloaf, soups, olive oil dipping & dressings, fries, baked potatoes, potato salad, shrimp, pork chops, beef kabobs, steak tips, even toss a pinch of it on top salads... the list is endless.... The kodiak spice rub is DH's go too for salmon. I dont care for Salmon but he loves it! We do lots of tailgating and bbq's ...so that 'seasoning' is sorta one of my specialtys. Can you tell I enjoy cooking ....LOL So happy to hear you enjoyed those! =) heres a few others too....Let me know if you need more! LOL

John, that's very close to my recipe, but I use hot milk instead of water. My oldest daughter does that too, but she uses coconut milk or almond milk. I love Nutella, it's so bad for me, LOL. LindaC, I used to make a cocoa mix for the girls to give to teachers, it had Coffee Mate in it. It was better than the cocoa mixed available commercially, it was creamier. Probably because of that creamer, LOL. We also made some flavors by using flavored powdered creamer, I remember a caramel and a French Vanilla, at least. No Nestle's Quik, but there's that creamer and it makes a LOT, we used it for gifts remember. HOT COCOA MIX 10 cups dry milk powder 4 3/4 cups softed confectioners sugar 1 3/4 cups unsweetened cocoa powder 1 3/4 cups powdered non dairy creamer Mix all ingredients and put in pint canning jars with pretty tags and ribbons. To make one serving mix 1/3 cup cocoa mix with 3/4 cup of hot water. Top with marshmallows or whipped cream if you like. Merry Christmas! Annie