Combine red pepper jelly and 1 tbsp of the
icely chilled first).
Spread red pepper jelly on bottom half of Brie
heesecakes. Spoon 1 tsp. melted red pepper jelly over remaining 12 cheesecakes. Cover
large Tablespoon, spread enough pepper jelly on each tortilla, stopping about
Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust
Pour a goodly amount Pickapeppa over cream cheese on a small serving plate.
Top with a generous dollop of red pepper jelly.
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.
Combine first 7 ingredients in a large bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add turkey patties; cook 6 minutes on each side or until done.
Place patties on bottom halves of buns. Top each with 1 tablespoon each of cream cheese and jelly, 4 cucumber slices, and 1 tablespoon alfalfa sprouts. Top with top halves of buns.
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.
food processor, combine red peppers and red pepper flakes; process for 15
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
Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Grind peppers and onion; strain.
Toss with 1 1/2 teaspoons salt.
Let this drain for 3 hours.
Squeeze dry with hands.
In large pot, combine vegetables with the remaining 1 1/2 teaspoons salt, sugar, vinegar, lemon juice, cloves and red pepper flakes. Boil 10 minutes.
Add pectin and boil 1 minute.
Pour into scalded jars and top with melted wax.
In large pot stir together jalapenos, vinegar, and sugar.
Bring to a rolling boil.
Stir in Certo.
Stir constantly for 1 minute.
Remove from heat and stir in crushed red pepper.
Pour into sterilized jars.
Top with sterilized lids and bands.
Invert jelly jars for 5 minutes.
Turn back over and enjoy listening to the pop of the jars sealing.
Put red pepper and green pepper and a little vinegar in blender and blend.
Pour into a saucepan and add the rest of the vinegar and the sugar.
Bring to a fast boil.
Add Certo and stir one minute.
Bring to boil again and skim foam.
Boil for 1 more minute and add food coloring.
Remove from heat and cool.
Put in jars and seal.
Serve over cream cheese with crackers.
Crack some freshly ground black pepper; set aside.
In an
armesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and
cheddar cheese, green onions and red pepper.
Set aside.
In