Today I am going to give a 'shout out' to my good friend Ann G. She is a great cook and email companion. She is a mom, teacher, and grandmother who finds time to cook and gave me this recipe for one of my favorite sauces/spreads to put over cream cheese. It's just a little fattening....but sometimes you have to throw all sense of sensibility to the winds and just enjoy life! I think I could sit down and eat an entire block of this - it's that good.
In the fall as the weather turn colder here in Texas, this is always a hit! I personally like crackers with this, but melba toast would be great as well.
Serve it on a pretty fall plate or crystal dish. Place crackers around it or in a basket as they will get soggy if the crackers lay on the Jazebel Sauce.
Enjoy and get cooking!
Ann's Jezebel Sauce
2 16 oz jars pineapple jelly
1 16 oz jar apple jelly
1 4 oz jar creamy horseradish
1 tablespoon of dry mustard - (spice)
Mix together and keeps a LONG time in refrigerator - but always use good judgement :o) . Serve over cream cheese with crackers. Can use 2 of apple and 1 of pineapple if like.
Great as a hostess gift or teacher gift at the holidays!
From Ann G.