Hot Pepper Peach Cheeseball Recipes

HOT PEPPER PEACH PRESERVES CHEESE BALL

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.

HOT PEPPER PEACH SPREAD

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.

HOT PEPPER CHEESE BALL

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.

HOT PEPPER PEACH CHEESEBALL RECIPE

Steps:

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