Hot Pepper Peach Preserves Cheese Ball Recipes

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HOT PEPPER PEACH PRESERVES CHEESE BALL



Hot Pepper Peach Preserves Cheese Ball image

This is a deceptive cheese ball! On the outside it appears to be a fluffy white snow ball - but on the inside is a lovely combination of creamy cheese, sweet-but-spicy hot pepper peach preserves, pungent onion and firey jalapeno. The recipe is a staple on New Years Eve at my friend Annette G's house and comes from Robert Rothchild Farm gourmet foods. They make a mean Hot Pepper Peach Preserves! Estimated time includes chilling time.

Provided by Acerast

Categories     Spreads

Time 1h15m

Yield 1 cheese ball

Number Of Ingredients 5

16 ounces cream cheese, softened
1/3 cup hot pepper peach jelly (Robert Rothchild Farm brand is awesome)
1 tablespoon onion, minced
1 tablespoon jalapeno, minced
4 ounces monterey jack cheese, shredded

Steps:

  • Combine cream cheese, preserves, onion and jalapeno together until creamy.
  • Chill for 1 hour.
  • Roll into a ball and cover with Monterey Jack Cheese.
  • Place on decorative plate and serve with assorted crackers.

Nutrition Facts : Calories 2008.8, Fat 192.1, SaturatedFat 110.6, Cholesterol 607, Sodium 2104.6, Carbohydrate 20.6, Fiber 0.3, Sugar 15.8, Protein 56.6

HOT PEPPER PEACH SPREAD



Hot Pepper Peach Spread image

I love the combo of juicy summer peaches with zippy hot peppers. This spread is great on an English muffin with cream cheese as a sweet treat, but works equally well as a topping for grilled salmon. The jelly is quite colorful and also makes a nice holiday gift when the days of summer are long gone. Note: Adjust the amount and type of peppers to your own personal taste and desire for "heat."

Provided by PainterCook

Categories     Sauces

Time 55m

Yield 7 1/2 pint jars

Number Of Ingredients 12

4 large peaches (peeled and mashed)
1 cup tomatoes (peeld and mashed)
1/2 cup fresh hot pepper, seeded and chopped fine
1/4 cup lime juice
2 tablespoons onions, chopped fine
1 tablespoon red pepper flakes
1 tablespoon cayenne pepper
3 tablespoons red bell peppers, chopped fine
6 tablespoons powdered fruit pectin
4 cups granulated sugar
1/2 teaspoon butter
7 dried red chilies

Steps:

  • In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
  • Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
  • Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
  • Remove pot from heat and skim off foam with a metal spoon.
  • Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
  • Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
  • Remove jars and cool on wire racks.

Nutrition Facts : Calories 520, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.7, Sodium 10.5, Carbohydrate 131.9, Fiber 3.2, Sugar 126.7, Protein 2.5

PEPPER PEACH JELLY



Pepper Peach Jelly image

Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together.

Provided by Jellyqueen

Categories     Jellies

Time 45m

Yield 5-6 half pints

Number Of Ingredients 5

6 lbs peaches
3 whole habanero peppers
1/2 teaspoon butter or 1/2 teaspoon margarine
4 1/2 cups sugar
1 box Sure-Jell

Steps:

  • Cut up peaches and discard pits.
  • Place in large sauce pan with whole habenoros.
  • Add 1 1/2 cups water.
  • Bring to a boil.
  • Reduce heat; simmer 10 minutes, stirring constantly.
  • Strain through cheese cloth.
  • This should produce 5 1/2 cups juice.
  • May need to add a little water to accomplish this measurement.
  • Pour exact amount of juice into 6-8 qt. saucepan.
  • Measure exact amount of sugar into bowl and set aside.
  • Stir in Sure Jell and 1/2 teaspoon butter or margarine.
  • Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
  • Stir in sugar quickly.
  • Return to a full rolling boil and boil for exactly 1 minute.
  • Remove from heat and skim any foam off of top with a metal spoon.
  • Ladle quickly into jars which have been preheated.
  • Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
  • Invert for 5 minutes, then set upright to cool.

Nutrition Facts : Calories 955.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 1, Sodium 27.6, Carbohydrate 243.3, Fiber 9.4, Sugar 226.7, Protein 5.5

HOT PEPPER CHEESE BALL



Hot Pepper Cheese Ball image

I served this at Christmas a few years ago and everyone asked for the recipe. Since then I make it at home when we have a need for cheese.

Provided by FloraandMerriwether

Categories     Spreads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese
1 cup shredded cheddar cheese
1 cup shredded extra-sharp cheddar cheese
1 cup shredded monterey jack pepper cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 cup chopped pecans

Steps:

  • In a large bowl, stir together all 4 cheeses, onion powder, garlic powder, mayonnaise and worcestershire sauce.
  • Cover and refrigerate mixture for at least 1 hour.
  • Shape mixture into ball.
  • Roll ball in chopped pecans.
  • Cook time is refrigeration time.

Nutrition Facts : Calories 385.5, Fat 35.4, SaturatedFat 16.4, Cholesterol 76.9, Sodium 396.8, Carbohydrate 4.5, Fiber 1.3, Sugar 1.3, Protein 14.5

HOT PEPPER PEACH CHEESEBALL RECIPE



Hot Pepper Peach Cheeseball Recipe image

Provided by á-2765

Number Of Ingredients 4

2 8 oz. packages cream cheese, softened
1/3 cup Rothschild hot pepper peach preserves
1 Tb. chopped onion
1 Tb. chopped jalapeno

Steps:

  • Cream together well and chill for about 1 hr. Form into a ball and roll in Monterey Jack cheese.

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