ntil it forms a nice ball of dough.
Roll into
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.
Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
to 1 tsp of jelly.
May be served as
large Tablespoon, spread enough pepper jelly on each tortilla, stopping about
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.
Combine red pepper jelly and 1 tbsp of the
Blend above ingredients. Chill. When firm, mold into ball. Roll in finely chopped nuts.
Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust
f vinegar, 1 cup of pepper jelly in saucepan over medium heat
Whisk chili powder, black pepper, ground cumin, and salt together
small bowl, combine the pepper jelly and mustard, set aside.
To Make The Pepper Jelly Vinaigrette: In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.
To Assemble: In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.
Place the ham steak in a frying pan with the pepper jelly. Heat until the pepper jelly is liquified and the ham steak is heated through.
rocessor. Blend in half the jelly.
Oil a 9 inch
s sticky.
Or, Combine Pepper Jelly and lime juice in small
Sprinkle with sesame seeds, ginger, pepper and paprika. Place a meat
For the pepper jelly: Combine the vinegars and corn
Combine spinach, about 1/2 cup of vinaigrette (to taste), tomatoes, pecans, sesame seeds and raisins in large mixing bowl. Toss until leaves are evenly coated with vinaigrette. Garnish with blue cheese and olives.
Add chicken on top and serve.
To Make Pepper Jelly Vinaigrette: Combine all ingredients and mix well in blender.
owl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon