Easy Cream Cheese Pepper Jelly Recipe She Wears M Place block of cream cheese on platter. (if tree shape is desired, cut block in half on a diagonal, then arrange in triangle shape.) spread desired amount hot pepper jelly on top. serve with crackers. keep covered and refrigerated until ready to serve. Instructions. place the softened block of cream cheese on a serving plate or platter. add the hot pepper jelly to a microwave safe bowl and microwave oh high for 30 seconds. stir the warmed jelly then spoon over the top of the cream cheese. garnish with a pinch of red pepper flakes and rosemary sprigs, if desired.
The Easiest Cream Cheese Pepper Jelly Appetizer Recipe This easy recipe comes together really quickly. the prep time is minimal — less than 10 minutes! place the softened block of cream cheese on a serving plate or platter. spoon pepper jelly over the cream cheese, adding enough to cover the block and drip down the sides. three or four heaping spoonfuls is usually enough. Swap out the pepper jelly and top the cream cheese block with a jar of chutney or other preserves. nutrition serving: 1 tablespoon cream cheese with jelly calories: 90 kcal carbohydrates: 11 g protein: 1 g fat: 5 g saturated fat: 3 g polyunsaturated fat: 1 g monounsaturated fat: 1 g cholesterol: 16 mg sodium: 51 mg potassium: 20 mg sugar: 10 g. Prep time: 5 minutes. servings: 12. print pin rate. sweet, spicy red pepper jelly dolloped on cool cream cheese is a scrumptious appetizer that is whipped up in minutes. make your own jelly or use store bought for this classic dish served along with a cocktail. Ladle jelly into 8 ounce jars filling to ¼ inch from the top. cover with filled jars with flat lids and screw on screw bands tightly. place jars into a water bath canner canner. water should cover jars completely. water should be hot, but not boiling. bring water to boil and process 5 minutes. pull hot jars out and cool.
Easy Cream Cheese Pepper Jelly Tree Real Mom Kitchen Prep time: 5 minutes. servings: 12. print pin rate. sweet, spicy red pepper jelly dolloped on cool cream cheese is a scrumptious appetizer that is whipped up in minutes. make your own jelly or use store bought for this classic dish served along with a cocktail. Ladle jelly into 8 ounce jars filling to ¼ inch from the top. cover with filled jars with flat lids and screw on screw bands tightly. place jars into a water bath canner canner. water should cover jars completely. water should be hot, but not boiling. bring water to boil and process 5 minutes. pull hot jars out and cool. Step 1 preheat oven to 375°. grease 2 (24 cup) mini muffin pans with cooking spray. on a clean work surface, spread puff pastry and cut into 24 pieces. place each piece in prepared cups. First: place a softened block of cream cheese on a serving plate with a rim to catch the jelly. second: pour the pepper jelly over the top of the cream cheese. third: sprinkle with red pepper flakes. fourth: garnish the plate and serve with crackers or bread slices. for the full recipe and detailed instructions, please refer to the recipe card.
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