Jalapeno Pepper Cookies Recipes

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

JALAPENO PEPPER JAM

Steps:

• ***Before you begin, be sure to wash and dry your jars.***
• 1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren't they pretty!
• Now, before you start chopping..
• Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.
• 2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.
• 3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
• 4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.
• 5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
• 6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
• 7. Carefully pour the hot jam into pint-sized jars.
• 8. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
• 9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won't seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed. You can check to be sure they have sealed by pressing your finger in the center of the lid. If it's firm, you are good to go. If it has some give to it, the lid hasn't sealed and will need to be processed in the water bath canner for a longer period of time.
• Store in a cool, dry place. Refrigerate after opening.
• This jam is wonderful served with cream cheese and Ritz crackers.

JALAPENO SUGAR COOKIES

Steps:

• Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl.
• In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
• Add eggs one at a time and mix thoroughly.
• Gradually add flour mixture 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour.
• Refrigerate dough at least 1 hour and up to overnight.
• Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts.
• Moisten bottom of glass with water, dip in sugar and press to even thickness.
• Top with a few pieces of jalapeno pepper, press lightly into dough.
• Bake at 375 degrees for about 10 to 12 minutes. Remove from pan and cool.

JALAPENO PEPPER JELLY

Steps:

• In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
• Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
• Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

JALAPENO PEPPER COOKIES

Steps:

• Mix peppers, cheese, and egg yolks into a paste.
• Shape into a roll (like freezer cookies) and freeze.
• When ready to use, slice into 1/4 inch rounds.
• Dust both sides of cookie with crumbs and sesame seeds.
• Place on ungreased cookie sheet and bake @ 350 degrees for 10-15 minutes.

EASY JALAPEñO AND RED PEPPER CHEESE BALL

Steps:

• In a large bowl, add all ingredients except nuts, and stir to combine or use a handheld electric mixer and beat on low speed to combine. Make sure cream cheese is very well softened before beginning or it will be unnecessarily difficult to combine the ingredients.
• Using a spatula (or your hands), pat mixture into a ball inside bowl; it's okay if it's not perfectly round.
• Turn ball out onto a large piece of plasticwrap and wrap it up. Gently pat it into a nice smooth ball, and place ball inside a ziptop bag to prevent fridge smells.
• Refrigerate for at least 3 hours, or overnight, to chill and firm up.
• Prior to serving, combine the walnuts and almonds in a medium bowl and gently roll the ball in nuts until it's completely covered.

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.