Recipe: Pepper Jelly-Goat Cheese Cakes
Description: Microwave pepper jellies in a microwave-safe bowl at HIGH 20 to 25 seconds or until melted.
Ingredients: [{"text": "24 aluminum foil miniature baking cups"}, {"text": "Vegetable cooking spray"}, {"text": "1/4 cup fine, dry Italian-seasoned breadcrumbs"}, {"text": "1/4 cup ground toasted pecans"}, {"text": "2 tablespoons grated Parmesan cheese"}, {"text": "2 tablespoons butter, melted"}, {"text": "1 (8-oz.) package cream cheese, softened"}, {"text": "1 (3-oz.) goat cheese log, softened"}, {"text": "1 large egg"}, {"text": "2 tablespoons heavy cream"}, {"text": "1 tablespoon Asian Sriracha hot chili sauce"}, {"text": "1/4 cup green pepper jelly, melted"}, {"text": "1/4 cup red pepper jelly, melted"}]
Instructions:  Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.3. Beat cream cheese and goat cheese at medium speed with an electric mixer until light and fluffy; add egg and next 2 ingredients, beating just until blended. Spoon into baking cups, filling three-fourths full.4. Bake at 350° for 10 minutes or until set. Cool completely in pans on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving.
