JALAPENO PRETZEL BITES RECIPES

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JALAPENO BITES RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Jalapeno Bites Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 35 minutes

Cook Time 35 minutes

Yield 36 bites

Number Of Ingredients 5

One 8-ounce package cream cheese, softened 
8 ounces Parmesan, grated (about 2 cups) 
4 tablespoons seeded and chopped jalapeno peppers 
1 large egg, beaten 
3 cups dry plain breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Use your favorite salted caramel sauce—homemade or store-bought—for this easy cheesecake that pairs a salty-malty pretzel crumb crust with a sweet, creamy filling. If the sauce has hardened, warm just until fluid in the microwave.

Provided by Weldon Owen

Prep Time 15 minutes

Cook Time 51 minutes

Yield 8 servings

Number Of Ingredients 12

1 oz cup fine pretzel crumbs (about 4whole pretzels)
2 tbsp firmly packed light brown sugar
4 tbsp unsalted butter (melted, 2 oz/60 g)
2 oz packages cream cheese (at room temperature, 8each)
1/2 cup granulated sugar (100 g)
1/4 cup sour cream (60 g)
2 large eggs (at room temperature)
2 tsp vanilla extract
1/4 cup salted caramel sauce
2 cups Water (475 ml)
salted caramel sauce (for drizzling)
Flaky sea salt (for sprinkling)

Steps:

  • To make the crust, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.
  • To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until combined, stopping to scrape down the sides of the bowl. Add the sour cream, eggs, vanilla, and caramel sauce and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
  • Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
  • Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.
  • To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt

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