Finger Foods

Beef Pretzel Poppers

4 oz. soft cream cheese
½ c. finely shredded sharp Cheddar cheese
2 T. Jalapeno jelly
20 slices roast beef, from the deli counter
20 (3 inch) honey wheat pretzel sticks

Stir together first 3 ingredients in a small bowl until well blended. Spread about 1 tsp. cream cheese mixture on 1 side of each roast beef slice; top each slice with 1 pretzel stick and roll up. Serve immediately, or chill up to 1 hour.

Cheddar-Jelly Thumbprints

6 oz. white cheddar or extra-sharp cheddar cheese
½ c. finely shredded Parmesan cheese
½ c. butter, softened
1 egg yolk
¼ tsp. black pepper
1 c. all-purpose flour
1 egg white
1 T. water
1 ¼ c. finely chopped pecans
½ c. Proud Pepper Jelly Co. jelly, any flavor

Line 2 large cookie sheets with parchment paper or lightly grease, set aside. In food processor, combine cheeses and butter, process until well combined. Add egg yolk and black pepper, process until combined. Add flour; pulse several times until soft dough forms, set aside. In a small bowl mix egg white and water. Place pecans in a shallow dish. Shape dough into ¾ inch balls. Roll balls in egg white mixture, then in pecans. Place 1 inch apart on prepared cookie sheets. Press your thumb into center of each ball. Bake at 350° for 15 minutes or until edges are firm and cookies are lightly golden. If needed, press puffed centers down using the rounded side of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving place small amount of Proud Pepper Jelly Co. jelly in the center of each thumbprint. Store unfilled in refrigerator up to 3 days or in freezer up to 3 months. Thaw if frozen before filling. Makes about 4 dozen.

Mini-Phyllo Cheese Bites

2 pkg. (15 per pkg.) Athens Mini-Phyllo pastry shells
1 (8 oz.) package cream cheese
½ cup Jalapeno jelly

Cut cream cheese into 30 pieces and let soften. Thaw the mini phyllo pastry shells. Arrange on baking sheet; spoon about 1 tsp. jelly into each shell and top each with 1 piece cream cheese. Bake at 425° for 8 minutes.

Pepper Jelly Danish

4 (8 oz.) cans refrigerated crescent rolls
1 (8 oz.) package cream cheese, softened
1 egg, lightly beaten
1/3 cup Proud Pepper Jelly Co. jelly, any flavor

Unroll 1 can crescent roll dough onto a lightly floured surface; divide into 2 pieces, separating at center perforation. Press each piece into a 7 inch square. Bring corners to center, partially overlapping each; gently press corners into centers using thumb, making a small indentation. Repeat process with remaining cans of crescent rolls. Transfer to lightly greased baking sheets. Stir together cream cheese and egg, mixing well. Spoon 1 T.

cream cheese mixture into center of each dough circle, and top with 2 tsp. pepper jelly. Bake in batches at 375° for 15 to 18 minutes of until golden brown.

Raspberry-Brie Tartlets

20 slices white bread
¼ c. melted butter
1 (8 oz.) wedge Brie, cut up
1 jar Raspbanero jelly

Remove crust from bread. Roll and flatten each bread slice with rolling pin. Cut 3 circles out of each bread slice with a 1 ¾ inch round cookie cutter.

Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter. Bake at 350° for 7 minutes or until lightly toasted. Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with ¼ teaspoon Raspbanero jelly. Bake at 300° for 10 minutes of until cheese is melted. Makes 5 dozen.

Note: To make ahead, freeze toasted bread shells up to 1 month. Thaw at room temperature about 30 minutes. Assemble tartlets and bake as directed.

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