Pepper-Peach Glaze
In small saucepan, heat 1 jar (8 ounces) hot pepper jelly, 1 cup peach preserves, 1/4 cup apple cider vinegar, 1/4 cup Dijon mustard, 1/4 cup packed light brown sugar and 2 tablespoons finely chopped fresh sage leaves to simmering over medium heat, stirring occasionally. Remove saucepan from heat.
Blueberry French Toast Bake
Prep: 30 minutes plus chilling and standing
Bake: 1 hour • Serves: 15 (more…)
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Beer Mustard Dip
Prep: 5 minutes plus standing
Cook: 20 minutes • Makes: about 1-1/4 cups (more…)
