Sheri’s Pepper Poppers
Author: Sheri Stoltzfus
8 oz Cream Cheese
3 Tbls Sheri’s Pepper Jelly
1 C. Cheddar Cheese (grated)
7-8 Jalepenos
7-8 Slices of bacon
Breading: ½ C. Panko and 3 Tbls butter
Cream together cream cheese, Sheri’s Pepper Jelly and Cheddar cheese.
Prep breading in a cup and put aside. Cut Jalepenos in ½ and de-seed.
Fill jalepeno halves with the cream mixture, top with the breading, wrap
each with a ½ piece of bacon and secure with a toothpick.
Bake at 375 degrees for 30 minutes.
Sheri’s Apricot Habanero Cheese Ball
8 oz Cream Cheese
3 Tbls Sheri’s Apricot Habanero Pepper Jelly
1 C. Cheddar Cheese (grated)
1 C. Chopped Walnuts
Cream together cream cheese, Sheri’s Apricot Habanero Pepper Jelly
and Cheddar Cheese. Make into a ball and wrap in saran wrap and
refrigerate for a couple of hours. Chop walnuts into small pieces.
Take refrigerated ball out and roll it in the nuts to cover.
Sheri’s Apricot Habanero Wings
2 tbsp Baking Powder
3/4 tsp Salt
1/2 tsp Pepper
Sauce: Mix sauce ingredients in a food processor, then saute on the stove to simmer, then remove from heat.
1 Jar Sheri’s Apricot Habanero Jelly
1 tsp Oyster sauce
1 tbsp Hoisin Sauce
2 Clove Garlic
1 tsp Grated ginger
2 tbsp Soy Sauce
Bake skin side down at 350 F fpr 30 minutes. Then rotate pan and flip wings and turn up the oven to 425 F for 30-40 minutes. Remove when they are golden brown. Put wings in a large bowl and pour wing sauce and stir or toss to coat. Put on a serving platter and sprinkle with toasted sesame seeds and chopped green onion.