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 the below sauce ingredients in a food processor, then sauté 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
Coat wings with the dry rub above the sauce ingredients. 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 onions.
Sheri’s Apricot Habanero Pulled Chicken Sliders
Pulled Chicken: Season chicken with salt and pepper and set aside. Saute’ onion and garlic in olive oil, until onion is soft. Push onions to the side and add chicken to brown on each side. Once chicken is browned, add chicken broth or stock to cover the chicken and simmer for an hour, or until chicken is ready to pull. Transfer chicken to a cutting board to pull apart with two forks. If shreds are too long, cut with a knife so they are only an inch or two (don’t want them too long). Make the sauce and add the chicken to the sauce to warm through.
2 Large Chicken Breasts
1 Medium Onion (yellow or white)
2-3 Cloves of garlic
2 C. Broth or Stock – enough to cover the chicken
Sauce: Mix sauce ingredients and simmer until chicken is heated through and sauce is incorporated. Serve on Hawaiian Rolls or hamburger buns for a large serving. Optionally, you can add coleslaw, as pictured.