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½ cup Cream cheese, softened
1 cup Cheddar cheese, shredded
½ cup Finely chopped Pecans
½ cup Chopped green onions

Form into a flat ball and chill for 2 hours or overnight. Top with 1/2 cup of your favorite Pepper Jelly. Serve with crackers.

Sassy Chicken

⅓ cup Pepper Jelly
⅓ cup Dijon Mustard
⅓ cup Honey
3 lb Chicken parts completely thawed, drained and patted dry.
Sprinkle with salt and pepper.

Preheat oven to 350 degrees F. Place chicken in a 9x13 baking dish, bake for 15 minutes and drain off the liquid. Combine first 2 ingredients and pour over chicken, bake for another 45 minutes to 1 hour or until the chicken is tender and brown. Turn to chicken 2-3 times to glaze evenly.

Spicy Meatballs

10 oz jar Pepper Jelly
12 oz jar Cocktail Sause
2-3 lb Frozen Meatballs (not Italian style)

Whisk together the Pepper Jelly and cocktail sauce in a Dutch oven or crockpot. Stir in meatballs, and simmer over low heat, stirring occasionally, 25 to 30 minutes until thoroughly heated. Spear with pretzel stick for a fun serving twist. Makes 20+ appetizer servings.

Crab Wontons

1 lb pkg Cream cheese, softened
¼ lb Lump crabmeat
1 tsp. Garlic powder
Sal & Pepper to taste
2 cloves Garlic, minced
4 Tbsp Green onions, chopped
1 Tbsp Soy Sauce
1 Tbsp Lime juice
1 pkg Wonton wrappers
Pepper Jelly

Whip cream cheese until light and smooth. Stir remaining ingredients and season to taste. Chill while preparing the wontons. Lightly grease mini-muffin tins. Press one wonton in each cup and bake 5 minutes at 350 degrees F. Remove from tins and place on baking sheet. Fill each wonton with 1 Tbsp crab mixture. Bake an additional 10 minutes until heated through. Serve with Pepper Jelly.

No Bake Pepper Jelly Cheesecake

5 oz Sharp cheddar cheese, grated (approx. 1 ¼ cup)
8 oz Cream cheese, room temperature
¼ cup Pine nuts
1 Tbsp Chopped green onion
¼ cup Chopped fresh cilantro
2 cloves Garlic, finely minced
10 oz jar Pepper Jelly

Preheat oven to 325 degrees F. Place pine nuts on a baking sheet and toast in oven until golden, about 8 minutes and set aside.

Combine 1/4 cup of the Pepper Jelly, cream cheese, garlic and sharp cheddar cheese and mix in food processor until evenly blended. Stir in chopped cilantro and onion. Line bottom of 7" spring form pan with parchment paper, spray sides with non-stick spray. Add mixture and refrigerate for at least 2 hours. After it has chilled, spread remaining Pepper Jelly evenly over top of cheesecake and sprinkle with pine nuts.

To serve, loosen the sides with a knife, carefully remove the sides of pan and transfer cheesecake to a serving plate. Serve chilled with sliced bread or crackers. Makes 6-8 servings. May be prepared up to 24 hrs in advance.