Holiday Appetizer Idea: Hot Pepper Jelly

Does either of our readers know how to spell Jhuzh? It's that word that sounds kinda Yiddishy that means to spiff up.

Well what all y'all are looking up is a Jhuzhed up some cream cheese, a jar of homemade hot pepper jelly and two sleeves of Ritz crackers.

If you are anti-jhuzhing, you could always just peel the foil off the brick of cheese, plop it onto a plate and pour the jelly over like some sort of vomity mess.

YUM!

Here's how to Jhuzh:

Take 2 8 ounce packages of cream cheese and nuke for 30 seconds or so.
Add a giant dollop of mayo or heavy cream or sour cream and blend well.
Spritz an an open 8 or 9 inch spring-form pan (without the bottom) with some Pam and center it on a serving platter.
Spread the softened cream cheese evenly in the ring.
Refrigerate until serving time.
Lift off the ring, top with an entire 6-8 ounce jar of hot pepper jelly and surround with Ritz crackers, or store brand equivalent.

Double Yum!

You can make your own hot pepper jelly in about an hour. Megan and I made a ton of it last August, but since everything is still available at the grocery store, you could make some now. I was going to link to the post about the pepper jelly but apparently I never did one. Idiot!