Hot Pepper Jam and Brie Cups Recipe

Hot Pepper Jam and Brie Cups Recipe

These cuties are seriously the easiest and most delectable bites and are suitable for any occasion. They are essentially baked brie (one of my favorite cheeses), and hot pepper jelly.  Easy Peasy.

Ingredients

• 15 Mini frozen Phyllo cups (We used Athens Mini Fillo Shells)

• Cherchies® Strawberry Hot Pepper Jam (Cherchies® Cherry Hot Pepper Jam, Cherchies® Cranberry Hot Pepper Jam, or Cherchies® Seedless Blackberry Preserves or Cherchies® Cranberry Preseves with Champagne would make a nice substitution)

• 1/2 Brie Cheese Wheel (about 6 0z.)

Preparation

Preheat oven to 350 degrees F.  Remove rind from brie and cut into chunks (about 1 teaspoon).

Place phyllo cups on a baking tray and add a Brie chunk to each cup.  Add about 1/2 teaspoon (tsp) hot pepper jam of choice.  Bake at 350 degrees for 5 minutes, or until brie just begins to melt.  Remove from oven and serve warm or room temperature.  Help Yourself!

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Garlic Krispies Recipe

Garlic Krispies Recipe

A lovely snack or appetizer with a surprising crunch.  Serve alone or with your favorite cheese plate, but beware...set some aside for yourself...they will get devoured!

Ingredients

• 1 cup butter, room temperature

• 2 cups grated sharp cheddar cheese

• 1 Tablespoon (Tbsp)  Cherchies® Garlic Seasoning

• 2 cups flour

• 2 cups Rice Krispies cereal

• cayenne pepper

• Parchment paper

Preparation

Preheat oven to 375 degrees.

In a large bowl, combine butter, cheese, and Garlic Seasoning.  Add flour and stir with a fork to blend. Stir in Rice Krispies cereal.

Form dough into 3/4 inch balls and flatten with a fork on a baking sheet, lined with parchment paper. Sprinkle lightly with cayene pepper.

Bake for 10-12 minutes.  

Garlic Krispies Recipe

Serve at room temperature.  Enjoy!

Cherry Hot Pepper Bruschetta Recipe

Cherry Hot Pepper Bruschetta Recipe

Red, white, and bleu:)  Summer cherries make my mouth salivate, and this recipe is perfect as a quick appetizer or a snack.  The hot pepper jam adds a nice kick to the cherries.  If you would prefer a sweeter version of this recipe, without the kick, then try our Strawberry or Cherry Butters.

Who says you have to save this for guests?  Treat yourselves to these little morsels...go ahead, it's ok:)

Ingredients

• 1 cup cherries (dark summer cherries are the best...could also use frozen cherries that have been defrosted), pitted and chopped

• 3-4 Tablespoons (Tbsp) Cherchies Cherry Hot Pepper Jam (could substitute Cherchies Strawberry or Cranberry Hot Pepper Jelly, or for a little less kick, try our Cherry and Strawberry Butters.

• Blue Cheese, crumbled

• 1-2 Tablespoons slivered almonds

• Baguette, sliced

Preparation

Slice the baguette into 1/2 inch slices and set aside.  Turn the grill on to high, allowing the grill to heat up for 5 minutes, then turn grill down to low.  Place baguette slices on grill and brown for a few minutes on each side. The bread will be slightly toasted on each side but yet soft in the middle...a perfect base for the bruschetta mixture.

Doesn't that look pretty?  Next, pit the cherries and coarsely chop.

In a medium bowl, mix the cherries with the Cherchies Cherry Hot Pepper Jam.  You could stop right here and just eat spoonfuls of this glorious mixture.  But wait, there's more!

The assembly...Make sure to do this just as guests arrive.  Lay the grilled bread slices on a platter. Generously top the grilled baguette slices with the cherry mixture.  Then, sprinkle the slices with the blue cheese and almonds.  Heaven!  Enjoy.

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Cherry Hot Pepper Bruschetta Recipe

Lemon Dill Cucumber Roulades Recipe

Lem 'n Dill Cucumber Roulades Recipe

Impress your guests with this easy appetizer, or save it for yourself as an elegant snack.

Ingredients

• 2 English cucumbers (often referred to as seedless cucumbers), partially peeled and cut into 1 inch pieces
• 1 (8 oz.) package cream cheese, room temperature
• 2 Tablespoons (Tbsp.) Cherchies Lem 'n Dill Seasoning
• Smoked salmon

Preparation

With a vegetable peeler, peel strips of skin off, creating a striped effect.  (This is merely for presentation and completely optional).  Seedless cucumbers have very thin skins and don't normally need to be peeled.

Slice cucumber with a knife into 1 inch chunks.

Hollow out half of each slice (don't go all the way through) with a small melon ball scooper or small spoon.  Set aside.

In a medium bowl, combine Cherchies Lem 'n Dill Seasoning with cream cheese.

Spoon small amounts of Lem 'n Dill mixture into cucumber rounds.  Carefully remove small pieces of smoked salmon, and roll into a decorative presentation.  (See picture).

Sprinkle some Lem 'n Dil Seasoning on top of salmon...a lovely elegant treat.

Enjoy!