Do you love the taste of sweet pepper jelly poured over cream cheese? Just add this mix to 8 ounces of cream cheese and roll in the included chile topping.
8 ounces cream cheese, softened
1 packet Sweet Pepper Jelly Cheeseball mix
2 boxes frozen pre-baked phyllo cups
½ cup fresh or canned peaches, finely diced
8 oz. maple-flavored bacon, cooked, drained well and chopped
Mix the cream cheese with the Sweet Pepper Jelly cheese ball mix. Let sit 2-3 hours. Place phyllo cups on sheet pan. Fill with ½ teaspoon diced peaches, add about 1½ teaspoons cheese mix, then top with the cooked bacon. Bake at 400°F for about 8 minutes or until cheese is hot and the bacon has crisped.
1 pkg. Sweet Pepper Jelly Cheeseball mix
1 (8 oz.)pkg. cream cheese, softened
1 (1 qt.) resealable plastic bag
10-12 mini bell peppers
Prepare Sweet Pepper Jelly cheeseball mix with cream cheese as directed on package and spoon into plastic bag. Remove air, seal closed, and set aside. Cut tops off mini peppers and remove seeds. Cut the tip of the plastic bag off and squeeze filling evenly into peppers. Refrigerate 30 minutes before serving.
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There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
8 ounces cream cheese, softened
1 packet Sweet Pepper Jelly Cheeseball mix
2 boxes frozen pre-baked phyllo cups
½ cup fresh or canned peaches, finely diced
8 oz. maple-flavored bacon, cooked, drained well and chopped
Mix the cream cheese with the Sweet Pepper Jelly cheese ball mix. Let sit 2-3 hours. Place phyllo cups on sheet pan. Fill with ½ teaspoon diced peaches, add about 1½ teaspoons cheese mix, then top with the cooked bacon. Bake at 400°F for about 8 minutes or until cheese is hot and the bacon has crisped.
1 pkg. Sweet Pepper Jelly Cheeseball mix
1 (8 oz.)pkg. cream cheese, softened
1 (1 qt.) resealable plastic bag
10-12 mini bell peppers
Prepare Sweet Pepper Jelly cheeseball mix with cream cheese as directed on package and spoon into plastic bag. Remove air, seal closed, and set aside. Cut tops off mini peppers and remove seeds. Cut the tip of the plastic bag off and squeeze filling evenly into peppers. Refrigerate 30 minutes before serving.
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