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Jezebel Cheese

One of my favorite cream cheese toppings full of sassy flavor and just the right amount of sweet heat. But be careful, Jezebel can be sneaky. Even though you may be tempted to split this recipe in half and only risk eating one brick of cream cheese at a sitting, be brave. The proportions for this recipe are so easy to make enough to cover two bricks of cream cheese and it keeps in the refrigerator for up to a week if you can find the will power and personal restraint. This is perfect for entertaining friends or having a special snack handy at an instant.

The mix of sweet and spicy are perfect over cream cheese and goes well with just about any rustic cracker or crusty bread on hand. Artisan sourdough bread is especially nice. Try pumpernickel melba toast too!

Ingredients

 2 (8 ounces) packages cream cheese
 5 ounces pineapple preserves
 5 ounces apple jelly
 1/4 cups dry mustard
 1/4 cups horseradish

Directions

Mix everything but the cream cheese and chill in refrigerator for several hours so the flavors have plenty of time to combine. Pour half of the chilled mixture over 1 (8 ounce) cream cheese on a plate or bowl and serve with crackers or spread on crusty bread.

Makes enough to cover 2 bricks of cream cheese.


Serves: ?
Cream_Cheese Mustard No-Cook

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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