Cheddar Pecan Thumbprints With Jalapeno Jelly And Cranberries Recipes

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CHEDDAR PECAN THUMBPRINTS WITH JALAPENO JELLY AND CRANBERRIES



Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries image

From a Fort Worth magazine from Feastivities. Everyone enjoyed this appetizer. Looks great for Christmas.

Provided by gritsnla

Categories     Christmas

Time 45m

Yield 4 dozen

Number Of Ingredients 8

1 lb butter, softened
4 cups cheddar cheese, shredded
1 cup pecan pieces, toasted
1 teaspoon cayenne pepper
1 teaspoon salt
4 -4 1/2 cups all-purpose flour
10 ounces jalapeno jelly
1 cup sweetened dried cranberries, chopped

Steps:

  • In large bowl, mix butter, cheese, pecans, cayeene and salt. Gradually mix in flour. Result will be a stiff dough like shortbread. Form into logs 1-inch thick by 10 inches long. Wrap in wax paper and refrigrate until firm, at least 3 hours. (Refrigerate up to 5 days, frozen up to 6 months.).
  • Preheat oven to 350°F Remove dough from wax paper and slice into 1-inch pieces. Lightly press each piece in palm of hand; using thumb make a 1/4 inch indentation in center of each. Fill thumbprint with 1 teaspoon jelly and sprinkle with cranberries on top.
  • Place on nonstick cookie sheet, spacing 1 inch apart. Bake 15- 20 minutes or until firm and slightly browned at edges. For best flavor do no overcook. May be served warm at room temperature.

TASTY PECAN PEPPER APPETIZER



Tasty Pecan Pepper Appetizer image

Crowd-pleaser and great mix of flavors! Serve with crackers. You can use any cheese you desire.

Provided by Rose Mary

Categories     Appetizers and Snacks

Time 15m

Yield 20

Number Of Ingredients 5

4 cups finely chopped pecans
2 cups finely shredded Cheddar cheese
1 cup finely chopped green onion
½ cup mayonnaise, or as needed
1 (10 ounce) jar raspberry jalapeno jelly

Steps:

  • Pulse pecans in a food processor until very finely ground.
  • Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 15.7 g, Cholesterol 14 mg, Fat 23.8 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 102.2 mg, Sugar 1.1 g

PECAN PIE THUMBPRINTS



Pecan Pie Thumbprints image

Make and share this Pecan Pie Thumbprints recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 43m

Yield 24 cookies

Number Of Ingredients 17

1 cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup pecans, finely chopped
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup light corn syrup
1 large egg yolk
2 teaspoons vanilla extract (or bourbon)
1 pinch coarse salt
1 cup pecans, coarsely chopped
4 ounces caramel candies, unwrapped
2 tablespoons heavy cream, plus more as needed

Steps:

  • To make dough, combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.
  • While dough is chilling, make filling. In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.
  • Preheat oven to 350?F. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 tablespoons of dough at a time, roll dough into balls. Place dough balls on baking sheets 2-3 inches apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.
  • Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.
  • To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 teaspoon at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.

THUMBPRINT COOKIES (SAVORY CHEDDAR)



Thumbprint Cookies (savory Cheddar) image

Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.

Provided by luvmybge

Categories     Dessert

Time 35m

Yield 2 dozen appetizer cookies

Number Of Ingredients 8

1 1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or 1 cup unblanched almonds
1 cup hot pepper jelly (red and/or green can be used)

Steps:

  • In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
  • Add egg yolk and pepper; pulse until blended.
  • Add flour; pulse just until soft dough forms.
  • Place pecans on plate.
  • Place 1 cup water in bowl.
  • With hands, roll scant tablespoonfuls of dough into 1-inch balls.
  • Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
  • Place on ungreased baking sheet.
  • With thumb or finger, make indentation in center of each.
  • Refrigerate for 15 minutes.
  • Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
  • Let cool on baking sheet.
  • (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
  • Fill indentations with hot pepper jelly.

Nutrition Facts : Calories 1989.2, Fat 127.9, SaturatedFat 58.6, Cholesterol 342.4, Sodium 1379.2, Carbohydrate 175.3, Fiber 8.6, Sugar 89.2, Protein 47.7

CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY



Cheesy Thumbprint Appetizers with Hot Pepper Jelly image

Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!

Provided by CarolynWG

Categories     Appetizers and Snacks     Pastries

Time 55m

Yield 20

Number Of Ingredients 4

2 cups shredded Cheddar cheese
1 cup all-purpose flour
6 tablespoons chilled butter, chopped
½ cup hot pepper jelly

Steps:

  • Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
  • Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 10.2 g, Cholesterol 21 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 97.1 mg, Sugar 3.9 g

JALAPENO-PECAN CHEESE SPREAD



Jalapeno-Pecan Cheese Spread image

I like to shape this pepper jelly spread like a Christmas tree around the holidays, but this is a recipe I make year-round. -Charolette Westfall, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup shredded sharp white cheddar cheese
1 cup finely chopped pecans
4 green onions, finely chopped
1/4 cup jalapeno pepper jelly
Assorted crackers

Steps:

  • In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours., In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers.

Nutrition Facts : Calories 139 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 99mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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