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.
ides.
Spoon 1 teaspoon jelly into each mini tart.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.
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.
to 1 tsp of jelly.
May be served as
enderloins with garlic salt and pepper. Allow to stand at room
small bowl, combine the pepper jelly and mustard, set aside.
owl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon
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.
Grind the bell pepper and red hot pepper.
Mix all ingredients together. Cook to slow rolling boil. Remove from stove and cool 15 minutes. Add 1 bottle Certo.
Seal while still hot. Serve on crackers topped with cream cheese and 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.
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.
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
s sticky.
Or, Combine Pepper Jelly and lime juice in small
Boil bell pepper, hot pepper, vinegar and sugar to high boil. Add Certo and boil 1 minute (a rolling boil that cannot be stirred down).
Strain.
Add red or green food coloring to color desired. Makes 6 half pints.
Bring pepper, sugar and vinegar to a boil.
Boil for 3 minutes.
Add coloring.
Add pectin and boil 1 more minute. Remove from heat.
Let set 5 minutes.
Strain and pour into hot jars.
Seal.
Makes 4 pints.
Whisk chili powder, black pepper, ground cumin, and salt together
f vinegar, 1 cup of pepper jelly in saucepan over medium heat