Hot Pepper Cheese Bites Recipes

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.

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, beat all ingredients except parsley on medium speed until smooth. Stir in parsley. On lightly floured surface, knead dough 10 to 12 times; shape into ball.
• Roll into 24 balls, using about 2 teaspoons dough per ball; place on cookie sheet 1 1/2 inches apart.
• Bake 15 to 20 minutes or until golden brown and set. Serve warm.

Steps:

• CUT cheese slices diagonally in half. Toss chicken with sauce. Top crackers with cheese and chicken mixture; place 6 on microwaveable plate.
• MICROWAVE on HIGH 10 to 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.
• DRIZZLE with dressing. Serve warm.
• Special Extra: If your guests like their Buffalo chicken "inferno style," top each appetizer with an extra dash of hot pepper sauce before serving.
• nutritional information per serving:
• 80 Calories, 5g Total Fat, 2G Saturated Fat, 10 mg Cholesterol, 140 mg Sodium, 4g Carbohydrate, 0g Dietary Fiber, 1g Sugars, 4g Protein

Steps:

• Mix all ingredients in food processor.
• Spray individual pie pan or 6" spring form pan with nonstick cooking spray. (I found 4" spring forms and I divide into 2).
• Pour mixture into pan(s).
• Bake in preheated 350 degree oven for 30-35 minutes.
• Cool in refrigerator for several hours.
• Spread top with more pepper jelly. Serve with crackers.

Steps:

• Preheat oven to 350 degrees. Spray cookie sheet with Pam.
• Season ground beef with cumin and garlic salt. Mix well with cheese and baking mix and form into one-inch balls and place on prepared cookie sheet.
• Bake for 15 minutes or until golden.

Steps:

• Preheat oven to 350°F.
• Combine the cream cheese, Parmesan, jalapeño peppers and egg yolks in a bowl and mix to form a paste.
• Shape a 1/2 tablespoonful at a time into 1/4-inch rounds and roll in the bread crumbs.
• Place on an ungreased baking sheet and bake for 10-15 minutes or until golden brown.
• Serve warm.

Steps:

• Heat oven 350°F.
• Brush 1 phyllo sheet lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses. Repeat with remaining phyllo sheets and butter.
• Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups. Fill with cream cheese.
• Bake 20 min. or until cream cheese is melted and pastry shells are golden brown.
• Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

Steps:

• Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat. , In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Combine cream cheese and hot pepper jelly in a bowl.
• Beat with electric mixer until smooth.

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.