Pepper Jelly Cream Cheese Topped Crackers Recipes

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PEPPER JELLY APPETIZER

It has a sweet and slight pepper taste. Anyone that tries this loves it and it doesn't get much easier! You should be able to find the jelly in the jelly section at your local grocery store. Serve with crackers.

Provided by Donatella

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2m

Yield 6

Number Of Ingredients 2



Pepper Jelly Appetizer image

Steps:

  • Spread jelly over the block of cream cheese. Serve with your favorite crackers.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 18.5 g, Cholesterol 41.1 mg, Fat 13 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 8.2 g, Sodium 118 mg, Sugar 12.9 g

1 (8 ounce) package cream cheese, softened
½ cup mild pepper jelly

EASY RED PEPPER JELLY SPREAD

Make this 5-minute Easy Red Pepper Jelly Spread appetizer and enjoy a bold kick of flavor. This red pepper jelly spread goes well with crackers, bread and so much more. Serve it at your next event, today!

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield Makes 16 servings

Number Of Ingredients 2



Easy Red Pepper Jelly Spread image

Steps:

  • Place cream cheese on serving dish.
  • Top with jelly.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 8 g, Protein 1 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1 cup red pepper jelly

CRACKERS, CREAM CHEESE, AND PEPPER JELLY

Another childhood favorite of mine for a snack or appetizer. I remember my mom telling my grandma that we should introduce her to "crackers, cream cheese, and pepper jelly" and grandma said, "who are they, your cats?" Lol. This is always a hit. Nowadays with my IBS I'd have to substitute regular or light or fat-free cream cheese with a non-dairy version, such as Tofutti Better Than Cream Cheese. You can purchase the tub and spread the cream cheese from that, or you can buy the brick-style cream cheese (although I don't think Tofutti makes a brick-style) and spread the pepper jelly on top, refrigerate, and then spread on the crackers. I always did it from the tub. Serving size is an estimate, depends on how much of each ingredient you want to use. Cook time is chill time if you use the brick-style. You should be able to find the pepper jelly in the regular jam/jelly section of your supermarket.

Provided by blancpage

Categories     Spreads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 3



Crackers, Cream Cheese, and Pepper Jelly image

Steps:

  • If using brick cream cheese, you can spread the pepper jelly over the entire brick and refrigerate then place on serving plate with wheat crackers.
  • Otherwise, just spread desired amount of cream cheese on a cracker, then top with desired amount of pepper jelly. Enjoy! :).

Nutrition Facts : Calories 343.2, Fat 19.5, SaturatedFat 11, Cholesterol 62.5, Sodium 199.1, Carbohydrate 41.5, Fiber 0.6, Sugar 30.5, Protein 3.5

48 wheat crackers (I used Wheatsworth brand)
8 ounces cream cheese (in brick or tub, light, fat-free, regular, or non-dairy Tofutti Better Than Cream Cheese)
8 ounces mild green jalapeno jelly (I think it comes in 8oz jars, but maybe 6oz)

HOT PEPPER JELLY

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6



Hot Pepper Jelly image

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

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