Garlic Extravaganza Cheese Spreaddip With Jalapeno Jelly Or Ras Recipes

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.

Steps:

• Fill a soup/salad bowl with grated cheese. It will take up less room as you mix.
• Add garlic & onion to your preference. ***This recipe is meant to have a powerful amount of garlic flavor.
• Add mayo by spoonful & mix until it's about the same consistency as pimento cheese spread. Of course, taste with a dab of jalapeño jelly on a cracker & adjust garlic & onion & mayo to your preference.
• Best if chilled for an hour before serving.
• Do not top with jelly or preserves until you are ready to serve it.
• Serve cheese spread smushed out a little on a saucer/plate. Spoon jalapeño jelly or raspberry preserves over the top. You want to have about the same amount of jelly/preserves as cheese spread.
• You want about a 1:1 ratio of cheese spread to jelly on your cracker for it to taste perfect.
• (Jalapeño jelly does not have the heat of jalapeños. It just has the flavor. So if you are afraid of jalapeños, don't be afraid of the jelly).
• I usually have one dish with the jalapeno jelly & another dish with the raspberry preserves because many of my people are scared of the jalapeno jelly.
• The recipe's creator says you must use Club crackers, but I prefer the ritz type.

Steps:

• Cut jalapenos in half, but not through the stem end, leaving jalapenos attached at the stem.
• Trying to keep them together as best as you can, remove seeds and membranes.
• If you're sensitive to peppers, you may want to wear gloves for this step.
• With a knife or small spoon fill jalapenos with peanut butter.
• Gently forming them back into jalapeno shape.
• Chill for 1 hour.

Steps:

• Shred cheese coarsely but with short strokes (we use muenster because it is so cheap and yummy and it is extremely moist, but you can use any other cheese of similar consistency. Don't use a cheese like parmesan or romano because the spread won't have the right texture.
• Combine mayonnaise, sour cream (you can also use low-fat yogurt in place of sour cream to save a few calories) and shredded cheese.
• Use a garlic press to mince the garlic directly over cheese mixture (you should use a garlic press because it will evenly distribute the juice of the garlic).
• If you crush it on a cutting board you will lose all the juice and your spread won't have the right flavor.
• Feel free to add additional cloves of garlic if you can handle it.
• My wife and I haven't been able to make it past five.
• Mix well and serve.
• We usually eat spread on a cracker or dark bread like rye but you can put it on just about anything.
• Enjoy.

Steps:

• Dump everything in a bowl (except the oil). Add salt and pepper to taste.
• Mix thoroughly.
• Preheat a skillet over med. heat.
• Create little patties by hand just as you would normally with anything else.
• Fry them in the skillet until golden brown and heated through.
• These freeze well too I'm told.
• My husband's grandmother serves some sort of mushroom gravy on these, but I've never tried it so I can't really say if that's the bee's knees or not:).