Joan J's camp Italian Deli appetizer

Such a delicious and EASY appetizer. After tasting this at one of our camping weekends, I made it several times more--Christmas in Texas 2015 and at the Ouellette Christmas. Tastes great at room temp too--so would make a nice addition to a vineyard picnic basket.

1/4 lb. each: Genoa Salami, Deli Pepperoni
1/4 lb. each: Provolone Cheese, Swiss Cheese.
2 cans Crescent rolls
2 eggs
Parmesan Cheese

Grease a 9x13 pan. Put one can of crescent rolls on bottom. Layer the meat and cheese. Whisk eggs with Parmesan cheese, black pepper. Pour 3/4 of egg mixture over meat & cheese layers. Place second can of crescent rolls on top. Pour remaining egg mixture.
Bake at 350 degrees for 30 minutes, covered. Uncover for 10 additional minutes.

Red & Green Christmas Jalapeno Jelly

I've made this several time-SO EASY.... serve with cream cheese on a cracker. It makes a good gift too!

1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin

Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.