My husband belongs to a community orchestra. Clarinet. Two or three years ago when I was helping with one of their bake sales, someone provided samples of one of the items for sale: Jalepeno Jelly. They were serving the jelly with cream cheese and Ritz crackers. Now that was one strange combination, and I wasn't about to get involved with that. But after listening to oohs and aahs for several hours, I decided to give it a try. Now that is one delicious combination of tastes. So I ended up with several jars of jalapeno jelly.
One night I took some to a taster's table at Relief Society. No one would try it. I assured them it was really good. Finally, one brave soul loaded up a Ritz, and the rest is history. Last month I decided to serve my DUP group something other than a dessert. Yup. The ole jalapeno thing. Again, it took a few moments to get the thing off the ground, but by the time they left, I think I had about enough left for two crackers.
You just gotta be brave. (Terry)
CREAM CHEESE WITH JALAPENO JELLY
1 C jalapeno jelly
8 oz. cream cheese
Unwrap the cream cheese and set on a serving dish for several hours so it will get to room temperature. Stir jalapeno jelly a little to loosen up and spread over cream cheese. Serve with Ritz crackers as dippers.