Zippy Fruit Salsa Recipe
15 min | 15 min prep:
Ingredients:
1/2 fresh pineapple, diced
1/2 lb fresh strawberries, diced
1 mango, diced
1 teaspoon brown sugar
2 teaspoons Strawberry Pepper Jelly
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Instructions:
Dice the pineapple, strawberries and mango and place in bowl.
Sprinkle with brown sugar. Add the hot pepper jelly and mix well.(you can use any flavor pepper jelly you desire).
Let flavors combine for at least 30 minutes Serve with cinnamon chips.
Serves 4-6.
So easy to make! The sweetness of the fruit combined with the added kick of the hot pepper jelly make this a perfect summer treat!
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Heidi's Hot Pepper Jelly Turnovers
Ingredients:
1 cup flour
1 (5 ounce) jar cheese spread
1/2 cup margarine
1 tablespoon cold water
2 tablespoons any flavor Heidi's Pepper Jelly
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Instructions:
Put flour in a bowl.
Cut in cheese spread and margarine with a pastry blender until mixture is crumbly.
Sprinkle cold water over flour mixture. Stir with a fork until moistened.
Shape into a ball. Cover and chill at least 4 hours.
Divide dough in half and keep one portion chilled.
Roll remaining portion to 1/4 inch thick on a well-floured surface.
Cut into rounds with a 3-inch biscuit cutter.
Place 1/4 teaspoon jelly on the center of each round.
Moisten edges with water. Fold in half and press edges with a fork to seal - make sure edges are well sealed.
Place on a lightly greased baking sheet.
Repeat with remaining portion of dough.
Bake at 375 degrees for 10-12 minutes or until lightly browned.
Transfer to wire racks to cool.
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Heidi's Raspberry Chipotle Sausage-Stuffed Jalapenos
Ingredients:
1 pound bulk pork sausage
1 package (8 ounces) cream cheese, softened mixed with
1/4 cup Raspberry Chipotle Pepper Jelly
1 cup (4 ounces) shredded Parmesan cheese
22 large jalapeno pepper, halved lengthwise and seeded
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Instructions:
In a large skillet, cook the sausage over medium heat until no longer pink; drain.
In a small mixing bowl, combine the cream cheese Heidi's pepper jelly and Parmesan cheese;
fold in sausage.
Spoon about 1 tablespoonful into each jalapeno half.
Place in two ungreased 13-in. x 9-in. baking dishes.
Bake, uncovered, at 425 for 15-20 minutes or until filling is lightly browned and bubbly.
Serve with ranch dressing if desired.
Yield: 44 appetizers.
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Easy Phyllo Pastry Tarts with Heidi's Hot Pepper Jelly
Ingredients:
8 sheets frozen phyllo pastry sheets, thawed
3 tablespoons butter, melted
1 (250 g) package cream cheese
1 jar of any flavor of Heidi's Pepper Jelly
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Instructions:
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.
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Heidi's Raspberry Jalapeno Salad Dressing
Ingredients:
1/4 cup white wine vinegar
2 tablespoons Heidi's Raspberry Pepper Jelly
1 tablespoon honey
1/2 cup olive oil
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Instructions:
Whisk together first 3 ingredients in a bowl until blended.
Add olive oil in a slow, steady stream, whisking constantly until blended.
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Baked Brie and Heidi's Raspberry Jalapeno Pepper Jelly Wrapped in Phyllo Pastry
Ingredients:
6 phyllo pastry sheets, thawed
1/3 cup butter, melted
3/4 lb brie round, chilled (I use a triple cream brie)
1/4 cup Heidi's Raspberry Pepper Jelly
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Instructions:
Preheat oven to 350 degrees.
Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
This is much easier to do if Brie is nicely chilled first.
Spread Heidi's Raspberry Jalapeno Jelly on bottom half of Brie and then replace top half of brie and set aside.
Using a pastry brush, brush butter on first sheet of phyllo, place a second sheet on top at roughly a 30 degree angle, brush with butter, place third sheet on top at roughly a 30 degree angle from the first, brush with butter and continue until all sheets have been used.
(The reason for placing the sheets on angles is that you'll end up with a larger surface which makes for easier wrapping and it also gives you a more interesting presentation as you bring all the sheets together).
Place Brie in centre of phyllo and gently pull all the sheets up and over the Brie, twisting closed at the top.
Arrange the sheets in the "twist" in various directions.
Brush entire package with melted butter.
Bake for 30-35 minutes.
Set aside for 5-10 minutes before serving.
Serve with crackers or thinly sliced baguette.
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Heidi's Pepper Jelly Tart
Ingredients:
2 cups shredded cheddar cheese
1/2 cup room temperature butter
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
2/3 cup any flavor Heidi's Pepper Jelly
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Instructions:
Combine cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
Add the flour, combining with a fork until it forms a nice ball of dough.
Roll into small balls and place each into tart tin.
You should get at least 30 tarts.
Press each ball with fingers to shape tart shell bottom and sides.
Spoon 1 teaspoon jelly into each mini tart.
Bake 400 degrees for 10 minutes OR until golden.
Cool in pans five minutes, then remove from pans to a wire cooling rack.
Serve warm or at room temperature.
Variations:
You can also put in a tiny cube of cream cheese than the hot pepper jelly.
Or tiny pieces of Brie cheese rinds removed than top with the pepper jelly, another element of tang.
We also have placed a tiny cube of cream cheese and placed in some of Heidi's pepper jelly on top. (the crust gives the heat and then the jam gives a touch of sweetness).
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Heidi's Hot Pepper Jelly Veggie Rollups
Ingredients:
4 tablespoons Heidi's Pepper Jelly (any flavor)
1 flour tortilla or spinach tortilla
1/2 large carrot, grated
4 tablespoons whipped cream cheese
1/2 red onion, diced
alfalfa sprouts
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Instructions:
Spread cream cheese on wrap.
Top with a layer of Heidi's hot pepper jelly.
Layer with carrots, red onion and sprouts.
Fold sides in towards middle, about 1 1/2 inches.
Roll wrap tightly.
Cut in 1/2 and serve.
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Key Lime Pepper Jelly Glazed Chicken
Ingredients:
6 chicken breasts
1/2-3/4 cup Heidi's Key Lime Jalapeno Pepper Jelly
2 tablespoons fresh lime juice
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Instructions:
Combine ingredients in a ziploc bag and place flat in freezer.
To serve: Thaw overnight in fridge, place into a casserole dish and bake at 350 degrees until chicken is cooked through and glaze is sticky.
Or, Combine Pepper Jelly and lime juice in small saucepan.
Heat until melted and smooth, stirring constantly.
Grill chicken breasts for 15 to 20 minutes on each side or until internal temperature reaches 175 degrees and chicken is no longer pink in center.
Brush pepper jelly mixture on chicken during the last 10 minutes of grilling.
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Heidi's Raspberry Jalapeno Pepper Jelly Cheesecake
Ingredients:
8 ounces cream cheese, softened
1 egg
5 ounces sharp cheddar cheese, grated
4 ounces Heidi's Raspberry Pepper Jelly
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Instructions:
Mix all ingredients in food processor.
Spray infividual 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.
Cook in refrigerator for several hours.
Spread with more pepper jelly. Serve with crackers.
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