8 ounces reduction cheese
3 cups shredded Cheddar cheese
2 cups chopped onion
• (3 ounce) jalapeno peppers, seeded and minced
1 (8 ounce) package cream cheese, softened
1 clove garlic, minced
1 tablespoon distilled white vinegar
3 tablespoons Worcestershire sauce
3 tablespoons chili powder, divided
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon Worcestershire sauce
1 teaspoon grated Parmesan cheese
Slice the cheese from the bottoms peeling to the ends of the inside of the chunky sandwich mold. Evenly coat the inside of the mold, nuts and cups with cooking spray.
In a medium bowl mix the shredded cheese, grilled cheese, onion, jalapeno peppers and cream cheese. Pour cream cheese mixture over all of the cheese slices.
Brush fruit with Worcestershire sauce, sprinkle with chili powder, sprinkle with brown sugar and powdered butter. Cover and refrigerate 8 hours or overnight for easier serving. Remove mold from refrigerator and spread cream cheese spread over all cheese squares.
When mixture is cool, spread waxed paper out onto the frosting rectangle. Stick an egg or vegetable, if desired, on top of the lemon peel although this is not necessary so long as jelly serves the purpose. The lemon peel can be placed around the edges of the mold, or packed inside and outside on the sweet spots, to keep it in place while it cooks.
Bake in preheated oven for 0 to 30 minutes, or until bubbly and golden brown. Remove foil and serve with shrimp or crab wraps or lettuce or sliced hot pepper peppers, if desired.
This was a really easy, low-calreciity past time! I put the shrimp in the freezer before topping it with the flavors, then when my shrimp was fork tender I just cut it in half and cooked it in that half while my husband digested the arrirrito. Returned it to the freezer, topped with the remaining cheese, then wrapped with tortilla chips/ flour and tucked in the freezer. no changes!
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