Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.
Spread cream cheese on wrap.
Top with a layer of hot pepper jelly.
Sprinkle with crumbled Feta cheese.
Layer with carrots, red onion and sprouts.
Fold sides in towards middle, about 1 1/2 inches.
Roll wrap tightly.
Cut in 1/2 and serve.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.
small bowl, combine the pepper jelly and mustard, set aside.
owl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon
ides.
Spoon 1 teaspoon jelly into each mini tart.
enderloins with garlic salt and pepper. Allow to stand at room
Preheat oven to 350 degrees.
Spread one side of each bread slice with butter. Place slice on a baking sheet buttered-side down.
On the top side spread pepper jelly, then top evenly with cheddar (or cheese of choice) and bacon. Broil just until cheese melts. Cut slices in half and serve warm.
Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
o medium heat.
If using wooden skewers be sure to
to 1 tsp of jelly.
May be served as
Whisk chili powder, black pepper, ground cumin, and salt together
f vinegar, 1 cup of pepper jelly in saucepan over medium heat
Preheat oven to BROIL.
Spread each slice of toasted bread on one side with the hot pepper jelly.
Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt.
Cut slices in half, garnish with cilantro and serve hot.
Preheat oven to 450 degrees.
Line a roasting pan with heavy foil.
Generously salt & pepper the tenderloin.
Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.
Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.
br>Place 1/4 teaspoon jelly on the center of each
s sticky.
Or, Combine Pepper Jelly and lime juice in small
Whip cream cheese until smooth; add jelly mix. Soften gelatin in 1/4 cup cold milk; add 1/2 cup boiling milk to gelatin. Stir until dissolved, then add to cream cheese and pour into oiled 3 1/2-cup mold. Chill.