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Full Online Book HomeLearning KitchenAppetizers - Cheese - Hot Pepper Jelly Puffs
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Appetizers - Cheese -  Hot Pepper Jelly Puffs Post by :Des_Donnelly Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2871

Click below to download : Appetizers - Cheese - Hot Pepper Jelly Puffs (Format : PDF)

Appetizers - Cheese - Hot Pepper Jelly Puffs

1 lb. sharp cheddar cheese, grated
1 1/2 stick cold unsalted butter, cut into small pieces
2 cups all purpose flour
1 cup hot pepper jelly

Combine cheese, butter and flour in bowl of food proccesser. Blend in 1 second pulses until it resembles course meal, then run until ball forms (5-6 seconds). Put in plastic wrap and refrigerate 30 minutes.

Heat oven to 400° F. Roll into 1 inch balls. Bake on ungreased baking sheet about 5 minutes until lightly colored. Form depression in top of each ball with a teaspoon, and fill depression with jelly. Return to oven and cook about 5 minutes more until golden brown.
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Appetizers - Cheese -  Jalapeno Cheese Squares Appetizers - Cheese - Jalapeno Cheese Squares

Appetizers - Cheese -  Jalapeno Cheese Squares
1 lb. bacon 2 cups shredded Cheddar cheese 2 or 3 jalapeno peppers 12 eggs, beaten Preheat oven to 350°F.Fry bacon until crisp, drain and crumble. Spray Pam in a 9 x 11 inch casserole dish. Chop and seed peppers and line bottom of dish. Sprinkle bacon evenly over peppers. Add shredded cheese. Beat eggs until fluffy and pour on top of cheese. Bake for 20 to 25 minutes at 350 degrees. Cut in squares and serve upside down while hot.

Appetizers - Cheese -  Ham And Brie Puff Appetizers - Cheese - Ham And Brie Puff

Appetizers - Cheese -  Ham And Brie Puff
1 pkg (17 1/4oz) frozen puff pastry thawed 1/4 lb thin sliced ham 1/4 lb brie cheese cut in 1/4" slices Pepper to taste 1 egg slightly beaten Preheat oven to 425. On lightly floured surface, roll each sheet to 12x10" rectangles. Trim 1/2" for border from each sheet. Reserve trim. Lay 1 sheet on ungreased baking sheet, top with ham and cheese, leaving a 1" border all around. Sprinkle with pepper. Brush border with beaten egg. Top with remaining pastry. Trim and crimp to seal. Brush with egg. Re-roll the trimmings for decorations. Place them on the top and brush