Simple Pepperoncini And Cream Cheese Sandwiches Recipes

WALNUT-CREAM CHEESE FINGER SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.

PEPPERONCINI-CREAM CHEESE DIP

Steps:

• Position knife blade in food processor bowl; add first 3 ingredients.
• Pulse several times or until smooth.
• Stir in sour cream. Cover and chill until ready to serve. Serve with crackers.

SIMPLE PEPPERONCINI AND CREAM CHEESE SANDWICHES

Steps:

• Slice open the peperonchini. Drain all the juice out and pick out the seeds and stem. Lay open and flat. Set aside.
• Toast slices of bread and spread cream cheese on each slice of toast.
• Lay out the peperonchini's on one piece of toast and then put the other piece of toast on top to make the sandwich.

PEPPERONCINI

Steps:

• Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
• Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
• Bring brine mixture to a boil.
• Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
• Pack peppers tightly into clean hot pint jars.
• Cover peppers with brine and lLeave 1/2 inch head space.
• Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
• Leave for at least 4 weeks to"cure" before using.

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
• In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
• Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

GINGERED CREAM CHEESE SANDWICHES

Steps:

• Put cream cheese out for at least 1/2 hour to soften.
• Toast the muffins.
• Combine cheese, ginger and zest. Thin out with juice. Add just drops at a time until it reaches a texture you like. Add some sugar as desired.
• Spread on muffins. Make sandwich.
• If you like a thicker coat of cream cheese, increase the amount you make.