Best Cheesy Pepper Jelly Recipes

CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY

Steps:

• 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.

HAM STEAKS WITH CHEESY GRITS AND A BELL PEPPER AND PEPPER JELLY SAUCE

Steps:

• Heat a large, 12-inch nonstick saute pan over medium heat and add 2 tablespoons of the butter. Once the butter has stopped foaming, add the ham steaks 1 at a time and saute until golden brown, about 3 minutes on each side. Remove the ham steaks and set aside as you prepare the sauce. Add 1 tablespoon of the remaining butter to the saute pan and once melted, add the onions, peppers and garlic to the pan. Saute until the vegetables are softened, 3 to 4 minutes. Add the chicken stock and pepper jelly and scrape up any bits that may have settled on the bottom of the pan. Bring to a boil and cook for 2 minutes. Remove from the heat and swirl the last tablespoon of butter into the pan. Serve over the ham steaks and grits.
• In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.

HOT PEPPER JELLY CHEESY CORNBREAD-ANNETTE'S

Steps:

• 1. Preheat oven to 400°. In a medium sized bowl, combine the dry ingredients. Stir with a fork.
• 2. Add the beaten eggs, sour cream, melted butter and hot pepper jelly. Mix to only combine but do not OVER mix.
• 3. Add the bacon, cilantro, corn and cheese and fold to incorporate.
• 4. Grease an 8x8 or 2 quart casserole very well with cooking spray. Pour into baking dish then sprinkle the top liberally with sugar and bake for 20-30 minutes or until a toothpick poked in the center comes out clean. Enjoy!

CHEESY PEPPER JELLY

Steps:

• In a bowl mix the cream cheese and pepper jelly. Serve with olive oil and black pepper crackers.