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  • Nicole Kever

    Pepper Jam Mini Cream Cheese and Pepper Jelly Phyllo Cups KraftFoods 6 frozen phyllo sheets, thawed (I used mini fillo shells and omitted the butter) 2Tbsp. butter, melted 1pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes 6Tbsp. 30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly make it HEAT oven 350°F. BRUSH 1 phyllo sheet with butter; top with second phyllo sheet. Brush top with butter; cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses; repeat with remaining phyllo sheets and butter. Press 1 stack into each of 36 miniature (1-1/2-inch) muffin cups. ADD 1 cream cheese cube to each cup. Bake 20 min. or until cream cheese is melted and pastry is golden brown. (I baked 15 mins.) TOP each serving with 1/2 tsp. 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly

  • Jim & Liz Hudema

    With a Grateful Prayer and a Thankful Heart: **Pepper Jam (Red Pepper Jelly*)

  • Lana Roberts

    Pepper Jelly! ...Red, green peppers and jalapenos...Mmmmm!

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