CHEDDAR JALAPENO THUMBPRINTS

 

6 oz. Cheddar cheese, shredded
¼ tsp. black pepper
1c. Parmesan cheese, shredded
1 c. flour
½ c. butter, softened
1 egg white
1 egg yolk
1 Tbsp. Water
1 ¼ pecans, chopped
½ c. Jalapeno Jelly

In bowl with electric mixer, beat butter about 30 seconds. Beat in cheeses until well combined. Beat in egg yolk and pepper. Add flour. Beat until soft dough forms. I n small bowl, combine egg white and water. Put pecans in shallow dish. Make dough into ¾ inch balls. Roll in egg white, then in pecans. Place 1 inch apart on lightly greased cookie sheet. Press down center with thumb. Bake @ 350 about 15 of cookie. Store unfilled in fridge up to 3 days or freeze up to 3 months. minutes, until edges are firm and cookies are golden brown. Press centers down. Cool on wire rack. Just before serving, place small amount of jelly in center. Store unfilled in fridge up to 3 days or freeze up to 3 months.

 

SPICY COCKTAIL SAUSAGES

  1 lb. Cocktail sausages
1 (10 oz.) jar apple jelly
¾ c. prepared mustard
3 Tbsp. Jalapeno Jelly
Add mustard and both jellies to saucepan, warm over low heat until melted, stirring occasionally. Add sausages to sauce and simmer for 1 ½ to 2 hours. Serve hot. Works well in crock pot. Can be made ahead and reheated.
 
 

WINGS OF FIRE

425 Degrees Oven
2 lbs Chicken wings
1/3 c Jalapeno Jelly
1 c BBQ sauce
½ c Brown sugar

Spray large glass shallow baking dish with cooking spray. Remove and discard wing tips. Split wings at the joint into two pieces. Place in baking dish. Combine jalapeno jelly, BBQ sauce and brown sugar. Pour over wings. Cover and refrigerate at least 30 minutes. Stir wings once or twice during marinating process. Bake @ 425 for 1 hour, stirring every 15 minutes.

Try dipping in ranch dressing. Serves 4.
 


MARVELOUS JALAPENO MEATBALLS

 2lbs ground beef
½ t garlic powder
1 egg, slightly beaten
1 T Worcestershire sauce
1 lg grated onion
1 (12 oz) Chili sauce
12 oz Jalapeno Jelly
 
 
Combine ground beef, egg, onion, garlic powder and Worcestershire sauce. Shape into small balls. Brown meatballs or bake @ 350 for 15 minutes. Drain. Combine chili sauce and Jalapeno Jelly. Add to crock pot and heat mixture. Add meatballs to heated sauce. Cook for 1-2 hours on low.

Serves 4

JALAPENO PEPPER CHEESECAKE

                                                                                          
1 (8 oz) cream cheese
1 egg
12 oz Jalapeno Jelly
5 oz sharp cheddar cheese, grated
2 cloves garlic, minced
Prepare 6” spring form pan by greasing with cooking spray. Mix all ingredients together using only ½ jar of Jalapeno jelly. Pour into prepared pan and bake for 25-30 min @ 350. Cool completely and remove from pan. Heat remaining Jalapeno Jelly in microwave and glaze over the top of the cheesecake. Serve with tortilla chips, crackers or bread as a excellent appetizer.

JALAPENO BAKED BRIE

                                                                                           
1 sm wheel of brie
½ c Jalapeno Jelly
2 sheets of puff pastry
½ c toasted almonds
1 egg yolk
¼ c milk

Mix Jalapeno Jelly with almonds.(set aside) Mix milk and egg yolk(set aside) Unfold puff pastry sheets. Slice wheel of brie in half horizontally. Spoon Jalapeno jelly/almonds mix in the center of the lower half of the brie wheel(be careful to keep away from edges) Put wheel back together. Put brie in the center of the puff pastry. Fold one sheet of the pastry up and around edges and top of brie wheel. Seal with egg wash. Fold the second sheet of pastry over top and tuck underneath wheel of brie. Seal with egg wash. Cover puff pastry in egg wash. Bake 20 -30 minutes @ 350 until golden brown.

Serve with bread or crackers.

Mini Rose Petal Jelly Cakes

1 pound-cake loaf(12 oz.)
¼ c Rose Petal Jelly, divided
1 each (16 oz) chocolate fudge and vanilla Frosting
16 each fresh raspberries and mint leaves

Trim cake. Horizontally slice into 4 layers; spread Rose Petal Jelly on 2 layers. Top each with remaining layer. Cut each into 8 squares. Set on rack over can. In microwave, heat fudge frosting(lid and foil removed) 45 seconds. Place ½ cup in plastic bag. Set aside. Coat 8 squares with remaining chocolate. Repeat with vanilla. Let sit 2 min. Snip corners off bags; drizzle cakes with opposite color. Let set 5 min. Top with berry and mint leaf.

Makes 16 mini cakes.

 

Sweetheart Rose Petal Jelly Linzer Cookies

2/3 c all-purpose flour
1 tube (7 oz) almond paste
1 lemon, zested
2 T confectioners Sugar
1 roll(18 oz) refrigerated sugar-cookie dough
½ c Rose Petal Jelly

Heat oven to 350 F degrees. Knead flour, almond paste and 1 T lemon zest into dough. Shape into disk; wrap in plastic and chill 30 min. On floured surface, roll out dough. With 2 ¾” round cookie cutter, cut 30 rounds. Using 1 ½” heart-shaped cookie cutter, cut hearts from 15 cookies. Sprinkle sugar over heart cut out cookies. Bake whole cookies 12 min. and cutout cookies 8 min; cool. Spread Rose Petal Jelly over whole cookies. Top with cutout cookies.

Makes 15 cookies.

(Spread left over hearts with jelly for cute-as-can-be cookies.)

 

Rose Petal Sweet Cream

1 c heavy cream
¼ c confectioners sugar
½ c Rose Petal Jelly

Garnish: small edible rose and mint leaves

In medium bowl and using electric mixer at medium speed, combine cream and sugar. Beat until peaks form. Fold in Rose Petal Jelly until combined. Transfer to pretty dish. Garnish with rose and leaves. Use on cake, cookies, ice cream-actually anywhere you would use whipped cream. Serve immediately.

 

Rose Petal Walnut Spread

2 (8 oz) pkg cream cheese, softened
½ c Rose Petal Jelly
½ c confectioners sugar
½ c chopped walnuts

In bowl and using electric mixer at medium speed, combine cream cheese, sugar, and Rose Petal Jelly. Beat until fluffy. Fold in walnuts.

Cover and refrigerate until ready to serve. Use as a spread for crackers, cookies, scones, bagels, or toast. Also makes a great fruit dip.

 

Rose Petal Cream Cheese Frosting

3 (8 oz) cream cheese, softened
1 t vanilla
4 c confectioners sugar
1 stick butter, softened
5 T Rose Petal Jelly

Beat cream cheese and butter until fluffy. Beat in sugar 1 cup at a time. Add Rose Petal Jelly and vanilla. Beat until combined. Spread on your favorite cake. Will frost a 2-layer cake or a 9 x 13 rectangle cake.

This also is great to dip pecans in and on bagels.  Yummy!