Balsamic Strawberry, Basil, and Goat Cheese Bruschetta
http://www.yummymummykitchen.com/2011/06/balsamic-strawberry-basil-and-goat.html

1 baguette, sliced on the diagonal and toasted
4 oz goat cheese at room temperature
1 pint/basket fresh strawberries, diced
2 tablespoons good quality aged balsamic vinegar
1/4 cup fresh basil leaves, chopped

In a small bowl, stir strawberries with balsamic and basil. Spread goat cheese over bread slices and top with strawberry mixture.

BUFFALO CHICKEN DIP

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor hot sauce
1/2 cup crumbled blue cheese or shredded mozzarella
2 cans (9.75 oz. each) Chunk Chicken Breast in Water, drained

DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2. MIX in salad dressing, hot sauce, and cheese. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Southwest Chicken Lettuce Wraps

5 sheets of lettuce
1/3 cup chicken
1/4 cup black beans
1/4 cup corn
1/4 teaspoon red pepper (ground)
1/4 cup red peppers

Mix together everything except the lettuce in a small mixing bowl. Spoon desired amount of mixture onto a sheet of lettuce and roll up. Makes 5 servings

My favorite appetizer recipe is way too easy and good.

Way Too Easy Salsa:
Jar of your favorite salsa
16 oz of whipped cream cheese at room temp
Stir both ingredients together and pour into a bowl. Can be refrigerated for later eating or served immediately with crackers, corn chips, bread hunks, or eaten with a spoon.

Thank you so much for hosting this fabulous giveaway. What fun! Here is my second recipe submission. Thanks!

Grilled Flatbread with Figs, Gorgonzola, Prosciutto, and Basil
http://www.yummymummykitchen.com/2011/07/grilled-pizza-with-figs-gorgonzola.html

makes 2 long flatbread pizzas, serving 10-15 as an appetizer

2 prepared pizza doughs, that have rested at room temperature for one hour covered
8 oz fresh mozzarella cheese, sliced or in small balls
8 oz crumbled Gorgonzola cheese
1/2 large sweet yellow onion, halved and thinly sliced
about 1 cup fresh black figs, cut into wedges or slices
3 oz prosciutto
1 cup fresh basil leaves

Heat grill over medium heat. Oil grate.

Roll dough into two long rectangles. Have all toppings next to grill. Place dough grill and cook until there are nice dark grill marks, about 3 minutes. Flip over. Quickly top crust with mozzarella, Gorgonzola, onions, and figs. Cook until cheese has melted and bottom of crust has grill marks. Remove from grill and top with prosciutto and basil. Cut into slices or squares.

I don’t have a specific recipe….but a big hit is always Dates with Mascarpone….just take medjool dates and replace the pit with a little mascarpone cheese. Sprinkle with a little sea salt and broil just for a minute to caramelize. Yummers!

Antipasto Loaf

1 French bread baguette
1 tub (250 g) Cream Cheese Spread
3 Tbsp. pesto
1/2 cup roasted red peppers packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 cups baby spinach leaves, coarsley chopped

Slice baguette horizontally in half; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.

Mix cream cheese spread and pesto until well blended; spread onto insides of bread shells.

Fill bottom bread shell with remaining ingredients; cover with top of bread. Wrap tightly in plastic wrap. Refrigerate up to 24 hours. Slice and serve!

http://likemother-likedaughter-food.blogspot.com/2011/05/stuffed-squash.html

2 squash
1/2 cup marinara sauce (a recipe for mine can be found here)
parmesan cheese
Italian seasoned bread crumbs

1. Pre-heat oven to 350 degrees.
2. Spray baking dish with non-stick cooking spray.
3. Cut the squash in half, lenthwise.
4. Slightly scoop out the center of the squash.
5. Spoon marinara equally into each squash half.
6. Generously sprinkle parmesan cheese to cover marinara.
7. Sprinkle bread crumbs on top of the parmesan cheese.
8. Bake in the oven for about 30 minutes, until golden brown. (We cooked it a little longer because we were cooking chicken too and wanted to make sure it was cooked thoroughly.)
9. Remove from oven and enjoy.

Sweet Chicken Bacon Wraps

1 1/4 Lb. boneless, skinless chicken breasts, (about 4 breasts)
1 Lb bacon
2/3 cup firmly packed brown sugar
2 Tbs. chili powder

Preheat oven to 350 degrees. Cut chicken into 1 inch cubes. Cut bacon into thirds. Wrap bacon around chicken pieces, secure with toothpicks. Mix brown sugar and chili powder in small bowl. Dredge the wrapped chicken in mixture. Use non stick pan or spray baking sheet with non stich spray. Bake 30 to 35 minutes, until bacon is crispy.

Summer Pasta Salad Remix
I cook dinner for my friends a lot and got tired of always doing a traditional, green-leaf salad as an appetizer. So I decided to try one with a pasta base (which was new for me, because I cannot stand the mayonnaise covered stuff you see at barbecues every summer). This is a light, refreshing pasta salad that I served in small bowls [that I got in a sushi set] to get everyone excited for the main course! Speaking of main course, you could certainly add a bit of roasted/sautéed chicken or fish to this and make it a meal!
On to the recipe…
Ingredients:
1 16 oz. box of dry bowtie pasta
1 pint of cherry tomatoes
2 cups of pesto (I used homemade)
1-2 tablespoons of extra virgin olive oil
Freshly grated black pepper (to taste)
Kosher salt (to taste)
Freshly grated Parmigiano-Regiano cheese for dusting

1. Wash and cut the cherry tomatoes in half. Place each half on a roasting pan, cut side up. Drizzle tomatoes with the olive oil, then sprinkle with salt and pepper. Place in a 400° oven and roast until the tomatoes are just slightly shriveled. Remove the pan and allow the tomatoes to cool.
2. Cook the pasta according to package directions, be sure to “season” your water with salt and add a little olive oil to keep them from sticking together!
3. While the past boils prepare your pesto (feel free to use the recipe of your choosing).
4. Drain the pasta and add to a large bowl, while the pasta is still warm add your pesto and gently fold in the roasted tomatoes. Sprinkle with grated Parmegiano-Regiano cheese plus salt/pepper to taste, if necessary. Serve immediately.

**Cook’s note: Pesto turns brown quickly, so this dish is best enjoyed fresh!

I don’t have a blog or website, but all are welcome to view photos (not as high quality as MBA’s, lol) at http://www.facebook.com/photo.php?fbid=165191536876689&set=a.110122372383606.12103.100001575307423&type=1&theater

Grilled Caprese Tomatos
12 Roma tomatoes, one side removed and seeds scooped out and discarded
1 pound fresh mozzarella cheese
12 fresh basil leaves
1/2 teaspoon Aleppo pepper (or crushed red pepper)
1/4 teaspoon salt

Chop the tomato sides into pieces, cube the cheese, and chop the basil. Mix all ingredients well and stuff the tomato “boats” with the filling. Grill over medium-high heat until the tomatoes soften the cheese bubbles. Serve with grilled garlic bread.

Here’s the link: http://foodieroadshow.blogspot.com/2011/07/vegetarian-grilling-series-grilled.html

Cucumber Salsa

2 medium cucumbers, diced
3 small tomatoes, diced
1/2 of a purple onion, diced
1/4-1/2 cup of rice wine vinegar (enough to barely cover vegetables)
1/2 packet of ranch seasoning
fresh cilantro (as much or little as you like)

Combine vegetables and cover with vinegar. Sprinkle with ranch dressing mix and stir. Add fresh cilantro and store in the fridge. Serve with tortilla chips.

Simple, yummy, and refreshing! And no baking required!

I usually just “wing it” when I make this, and I know there are about a million recipes like it, but it’s still the most-requested item at my parties and goes F-A-S-T.

Apricot Glazed Baked Brie

1 brie round, rind removed
1 pkg. (1 sheet) puff pastry, thawed
apricot preserves
brown sugar
balsamic vinegar
dried apricots, chopped

Preheat oven to 375.

In small saucepan, combine preserves, brown sugar & vinegar. Stir and simmer on low until thickened. Stir in dried apricots.

Roll out puff pastry onto buttered (nonstick spray) cookie sheet. Place brie wheel in center of dough. Pour apricot mixture on top, being careful not to drip down sides. Bring edges of puff pastry up around and over top of brie. Puff pastry can be brushed with melted butter or egg wash if desired.

Bake until golden brown. Serve warm.

Beer Battered Onion Rings

For frying: 4 cups canola or peanut oil

1 t salt
1 t cracked black pepper
1 t garlic powder

2 sweet yellow onions (Vidalia or Texas)
2 C buttermilk
2 C all-purpose flour
12 oz beer (1 bottle), medium or dark body

In a fryer or Dutch oven, heat oil to 350*F.

Cut off top and bottom of onions, remove outer layer, and cut into 1/2-inch thick rings. Separate and soak in buttermilk for an hour.

Combine 1 cup of flour with the salt, pepper, and garlic powder and mix thoroughly.

In a medium bowl combine beer with remaining 1 cup of flour and mix thoroughly.

To fry the onion rings: Remove onion ring from buttermilk, shake off excess. Dredge in flour, shake off excess. Dip in beer batter, then drop into the oil. Repeat process. Allow some time in between dropping in onion rings so they don’t stick together. When golden brown, remove the onion rings to drain on paper towels.

Serve with your condiment of choice.

Tomato Brie Tarts

3 tomatoes, sliced
1 wedge of brie cheese
Puff Pastry Tarts
Olive Oil
Salt and Pepper
Garlic

Place the tarts on a baking sheet. Brush lightly with olive oil, salt and pepper, and a pinch of minced garlic to each cup. Place a small cube of brie cheese in each cup, with a small wedge of a tomato slice! Bake at 350 degrees ten minutes, or until golden.

Delish!

Raspberry Chipotle Dip

1 brick cream cheese
8 oz raspberry chipotle sauce or pepper jelly
wheat thins

Simply cut the cream cheese into squares, and pour the raspberry chipotle over the cream cheese. As the cream cheese comes to room temperature, it becomes soft and easy to scoop up the cheese and sauce with Wheat Thins or your choice of cracker.

SO simple, but my favorite appetizer!!

PESTO CREAM CHEESE SPREAD

INGREDIENTS:
1 8-ounce package plain cream cheese, softened
8 ounces of store bought basil pesto sauce in oil
2 cloves of garlic, minced
2 medium tomatoes, diced
DIRECTIONS:
Spread softened cream cheese over entire bottom of a shallow serving platter or pie plate. Evenly spread pesto sauce over the cream cheese. Sprinkle garlic over pesto and top with the chopped tomato. Place a spreader or small spoon in the dish for topping on toasted French bread or crackers.

These are tasty and easy! I used Ranch dressing mix. I hear they are also great with pumpernickel bread, and/or with some dill sprinkled on top.
Cucumber Sandwiches (found on AllRecipes.com)
Ingredients:
1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style (or Ranch) salad dressing mix
1 (1 pound) loaf cocktail rye bread
1 cucumber, thinly sliced
Directions:
In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Warm Pepperoni Pizza Dip

8 ounces, weight Cream Cheese, softened
3 cloves Garlic, Pressed
½ cups Parmesan Cheese
14 ounces, weight Canned Pizza Sauce
¼ pounds Chopped Pepperoni
2 cups Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Spray a 9-inch pie pan with nonstick cooking spray.

Combine cream cheese, garlic and Parmesan cheese in a mixing bowl. Spread cream cheese mixture on the bottom of the pie pan. Pour pizza sauce over the cream cheese and spread it so there’s a nice even layer of sauce. Sprinkle with the chopped pepperoni. Top this with the mozzarella cheese.

Bake for 20 to 25 minutes until the mixture is nice and bubbling and the house smells all yummy.

Serve warm with chips or baguette slices or crackers.

Philly Cheesesteak Nachos

1 tablespoon olive oil
1 pound thinly sliced round steak
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
4 tablespoons butter, divided
2 green bell peppers, seeds and ribs removed, diced
1 medium yellow onion, diced
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 1/4 cup milk
1/2 teaspoon seasoning salt
4 cups shredded medium cheddar cheese
2 ounces cream cheese
tortilla chips

Heat olive oil in a skillet over medium heat. Add steak and salt and pepper. Cook until steak is cooked through. Transfer to a plate.
In the same skillet, melt 2 tablespoons butter over medium heat. Once butter has melted, add bell peppers, onions and Worcestershire sauce. Cook until onions start to brown 5 – 7 minutes. Return the steak to the pan. Reduce heat to low to keep mixture warm while you prepare the cheese sauce.
Melt remaining 2 tablespoons of butter over medium heat. Whisk in flour. Cook 1 minute. Whisk in 1 cup of milk. Reduce heat. Bring milk to a simmer but do not boil. Stir in cheeses and seasoning salt. Cook until melted. If cheese sauce is too thick for your liking, add the remaining milk.
Place a couple large handfuls of tortilla chips on 4 plates. Spoon cheese sauce and steak and pepper mixture over the top. Serve immediately.

Enjoy!

And number 2 – only 4 ingredients!

Cucumber Hummus Appetizers
Printable Recipe

Ingredients:
1 cucumber, sliced
1 cup hummus
1/3 cup chopped roasted red peppers
1/3 cup crumbled feta

Directions:
Top cucumber slices evenly with hummus and evenly sprinkle roasted red peppers and feta over the hummus. Makes about 20 slices or 4 servings.

Guilt-free Buffalo Chicken Dip

1 large can of chicken breast
1 container of 0% fat greek yogurt
Hot sauce to taste

Dump chicken and yogurt in bowl, add hot sauce to taste, then stir!

Either place in serving bowl and serve with celery sticks, or fill celery sticks with dip.

Smoked Muenster, Shrimp & Chili Quesadillas

12 flour or corn tortillas
12 thin deli slices of smoked muenster cheese
1 (4-ounce) can roasted green peppers, seeds removed and cut into strips
1 sweet yellow onion, peeled and cut into thin slices
1 pound raw medium shrimp, peeled, deveined, and split
3/4 cup salsa

Heat oven to 450 degrees F. Line two baking sheets with foil; spray with non-stick cooking spray. Place 3 tortillas on each pan. Put 1 slice smoked muenster cheese on each tortilla. Lay 4 slices of green pepper strips over cheese. Top the quesadillas with onion slices and 4 to 6 shrimp halves. Top each quesadilla with another slice of cheese and tortilla. Spray the tortilla top lightly with non-stick cooking spray. Place pans in oven; bake quesadillas for 5 minutes. Remove from oven, turn quesadillas over and bake another 4-5 minutes or until cheese is melted and tortillas are golden brown. Remove from oven, let cool 5 minutes and place on cutting board. Cut into wedges and serve with salsa.

Cowboy bean dip

2 cans black beans or white beans or mixed(drained and rinsed)
1 tomato diced
1 small red onion
2 avocados pitted and diced
Cilantro to taste
1 bottle of your favorite Italian dressing(to taste)

Mix all ingredients and add salt/pepper to taste. Serve with chips of choice. We like the giant fritos

Chicken Dip

1 large can shredded chicken – Drain
1 sm can green chilies – Drain
1 sm can jalapenos – Drain
1 block of cream cheese
1 can cream of chicken soup

Combine and heat all ingredients until melted. Stir as needed. Serve with Tortilla Chips

Golli’s spicy chicken salad

2 Tbsp Mayonnaise
2 Tbsp Freshly squeezed lime juice
1 Tsp adobo sauce (from a can of chipotle peppers)
2 Medium roasted chicken breasts, cut into cubes
half of an avocado, diced
Salt and pepper, to taste

Mix the first 3 ingredients in a medium bowl. Add chicken and avocado. Combine. Add salt and pepper to taste. Cover and refrigerate for one hour. Eat with saltine crackers or tostadas. Enjoy!!!

This is such a great giveaway! I love the look of those skewers. Here’s my favorite appetizer recipe:

French Onion Soup Stuffed Mushrooms
Ingredients:
2 Tablespoons Butter
2 whole Large Onions, Halved And Sliced Thin
¼ cups Beef Broth
7 dashes Worcestershire Sauce
Splash of Red Or White Wine
½ cups Grated Gruyere Cheese
Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

Directions:
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top.

Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.

Mediteranean flatbread mini pizzas:

Take a sheet of lavash bread, spread with hummus, then sprinkle with mozzarella. Top with roasted peppers, cherry tomato halves, and artichoke hearts. Drizzle with olive oil and bake for 10 minutes at 400. Slice into whatever size or shape you like!

Brie Mushroom Cups

1 can prepared crescent dough
2 cups chopped Portobello mushrooms
2-4 cloves garlic, minced
2 stalks green onion, finely chopped
1 tablespoon olive oil
1 tablespoon butter
Brie cheese, cut into bite-size chunks

Preheat oven to 375 degrees. In a large skillet, heat oil with butter. Add garlic and green onions; cook 1 minute, until aromatic but not browned. Add mushrooms and cook over medium high heat until the mushrooms are soft and the liquid that is released evaporates. Remove from heat; set aside to cool.

Open can of crescent dough and roll out onto flat surface, without separating the segments. Gently pinch the seams together. Cut into 24 squares and fit each square into the cup of a mini muffin tin. Spoon cooled mushroom mixture into each dough cup. Bake 10-12 minutes or until the dough is a light golden brown. Remove from oven and top each cup with a slice of brie. Bake an additional 2-3 minutes, until cheese is melted.

Yogurt Dip

1 c yogurt and mayo (I like to use 2/3-3/4c yogurt as I make nonfat yogurt so this is almost no calories; original called for an equal split)
3/4-1 tsp season salt
1/8 tsp each dried parsley, basil, and oregano OR 1+ Tbsp fresh basil, and a large pinch each parsley and oregano OR to taste
2 or so cloves of garlic, minced

Yummy with veggies or pretzels (also a great salad dressing)

Roasted Asparagus

Ingredients:
- 1 bunch of Asparagus
- 1 handful of freshly shredded Parmesan
- Olive Oil
- Salt and Pepper

Directions:
1. Preheat oven to 400F.
2. Cut ends off asparagus and spread out on a baking sheet.
3. Drizzle olive oil over the asparagus as well as salt and pepper.
4. Toss the asparagus to coat evenly.
5. Bake for 15 minutes.
6. Remove from oven and sprinkle on the handful of Parmesan.
7. Bake for 5 minutes more so that the cheese melts.
8. Enjoy!

Beer Cheese Dip – supper quick, easy and disappears too fast!!

2 Blocks Cream Cheese (softened)
2oz dry ranch mix (packet)
About 1/2 can any type beer
2 cups sharp cheddar cheese

Pretzel crisps for dipping (can substitute chips, but the pretzel crisps seem to be a good scoop, gives some salt and crunch!)

1. Mix softened cream cheese with ranch mix
2. Mix beer into cream cheese until smooth and most bumps smooth out (you will still have a few bumps). You may need to add more or less beer, should have a very wet mixture, but not soupy
3. Mix in the cheddar cheese

Best if sits overnight, but I’ve served it right away too!

This is an awesome dip!! I think I will have to make some today now!!

Cream Cheese Pinwheels (appetizer)

Ingredients:
4 flour tortillas (I like the green spinach ones)
250g cream cheese, softened
250gm feta cheese
1/4 cup chopped green onion
3/4 cup dried cranberries

Combine feta and cream cheese in food processor, process until smooth. Add onions and cranberries and pulse until combined.

Spread on tortillas. Roll up tortillas and stack all 4 in a large zipper bag. Place in the fridge until ready to serve. Can be made a day ahead. When ready to serve, slice into rings/pinwheels.

Link: http://mymessykitchen.ca/?p=13

Wasabi spread

1 brick of Cream Chese (8 oz)
Wasabi paste (or powder)
Sesame seeds, toasted
Soy Sauce
Rice Crackers

Chill the cream cheese. Split the brick horizontally so you have 2 skiny bricks.
(If using wasabi powder, reconstitue it with water… it should be pretty thick.)
Spread the wasabi paste on one of the cream cheese layers, then cover it with the second layer.
Apply sesame seeds to all sides of the cream cheese.
Pour soy sauce over the top and allow to puddle on the sides.

Serve with rice crackers (or your favorite crackers).

The potency of the wasabi is tempered by the cream cheese.
How much wasabi you use is up to you…

baked bbq onion rings
Ingredients:
1 cup barbecue sauce
2 large eggs, lightly beaten
4 Tablespoons all-purpose flour
3 cups panko bread crumbs
2 large sweet onions, sliced into 1/2-inch rings
cooking spray
Mix of Garlic powder, salt and pepper
Directions:
1. Preheat oven to 450 degrees. Place two baking sheets in the oven and let those preheat too.
2. In a medium bowl, whisk together barbecue sauce, eggs and flour.
3. Place bread crumbs in a separate bowl.
4. Using tongs (or your fingers) dip onion slice in the barbecue sauce mixture, shake the excess off and then dunk on all sides into the bread crumbs. Lay on a cool baking sheet. Repeat until all onion slices have been dunked.
5. Remove hot baking sheets from the oven and spray lightly with cooking spray. Move coated onions to hot baking sheets. Spray the coated onions lightly with cooking spray.
6. Bake for about 6 minutes, or until golden, then use tongs to turn each onion ring over. Spray the other side of the onions with cooking spray and bake for an additional 5 to 7 minutes. Watch closely to make sure they crumbs are not browning too quickly or burning.
7. Remove from oven and serve immediately.

This is my favorite dip. Adapted from the Stop and Smell the Rosemary Cookbook:

7.2-ounce jar (1/2 cup) of roasted red peppers, drained
4 ounces sun-dried tomatoes, packed in oil, drained and patted dry
2 teaspoons ground cumin
1/4 cup chopped fresh cilantro
1 bunch green onions, white part only, coarsely chopped
6 ounces cream cheese, softened – I use 1/3 less fat cream cheese

Process in a food processor until smooth. Serve with blue corn tortillas chips.

So easy, but so delicious (and so unhealthy).

You need:
Jalapenos
Cream Cheese
Sliced Bacon

Cut the jalapenos in half and remove seeds. Spread cream cheese in each jalapeno half. Cut the slices of bacon in half and wrap around a jalapeno. Bake at about 350 until the bacon is crispy.

SO GOOD.

Spring Tuna Salad
http://chocolateandcarrots.com/2011/04/spring-tuna-salad

Ingredients
4 (5 ounce) cans of chunky light tuna, drained
2 tablespoons relish
3/4 cup non-fat plain Greek yogurt
1/2 tablespoon honey mustard
1/2 cup diced strawberries
2 stalks celery diced

How-To
1. Mix all of the ingredients together and enjoy on salad, sandwiches or crackers!
2. Store in the refrigerator for up to 5 days.

Tomato Roast Beef Appetizer

24 slices baguette (1/4 to 1/2 inch thick)
2 tablespoons olive oil
1/2 cup mayo
1/4 cup grated Parmesan cheese
2 to 4 tablespoons of drained capers
1/4 teaspoon garlic powder
1/2 to 1 lb thinly sliced roast beef cut into 24 pieces
3 to 4 roma tomatoes cut into 24 slices

1) Heat oven to 350 degrees. Place bread slices on an ungreased cookie sheet & brush them lightly with oil. Bake for 8 to 10 minutes until crisp. Let them cool at least 5 minutes

2) Meanwhile in small bowl, combine mayo, cheese, capers & garlic powder. Mix well.

3) Spread mayo mixture on the cooled bread slices. Top with roast beef and tomato slice.

4) Eat lots and lots and try not to share with friends. It is too good to share!

Skewered Tortellini
Makes 3 1/2 dozen
Parmesan – Lemon Dip
1 cup crème fraiche
2 ounce Parmesan cheese, grated on the small wholes if a box cheese grater
Grated zest of one lemon and juice of 1 large lemon
5 cloves roasted garlic
Kosher salt and freshly ground black pepper
1 1/2 pounds tortellini
Basil leaves (opal and green basil look especially nice)
Olive oil
1. In a small mixing bowl, combine the crème fraiche, Parmesan cheese, lemon zest, lemon juice, garlic cloves, and salt and pepper to taste. Set the dip aside until ready to use. (DT: Can be one day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Bring a large pot of salted water to boil and cook the tortellini until just tender. Drain the pasta and sprinkle with olive oil to prevent sticking.
3. Put 2 tortellini on small, 6-inch skewers with one leaf small leaf or one large folded leaf basil. Serve with dipping sauce

King of the Hill Dip

1 1/2 cup grated monterey jack cheese
1 1/2 cup grated parmesan cheese
1 cup mayonnaise
2-4 oz. cans of chopped green chilies undrained
1/4 tsp. cumin
1 cup chopped cooked chicken

Combine and put into a greased casserole dish. Bake at 350 for 20 min. Serve with tortilla chips.

Sweet & spicy brie

1 round baby brie
1 jar Harry & David pepper relish (or homemade equivalent)
crackers of choice

2 ways to do this.
1) Heat brie according to package instructions. Pour relish over top & serve with crackers.
2) Pour relish over top of brie & serve with crackers.

Best Guacomole — this is simple, but many people have told me this is the best they have ever had

2 Avocados
2 limes
1/2 teaspoon of salt

Cut avocados — add juice of 2 limes — stir together careful not to mash the avocados too much. When lime juice is fully incorporated. Add salt.

*** can also add cilantro, and or garlic, but is wonderful without

Hummus (or as I like to call it, Chickpeas Whipped to Submission!)
http://cookingwithbooks.blogspot.com/2011/06/hummus-recipe-and-tahini-review.html

Ingredients
1 can chickpeas, drained
1 garlic clove, raw
1 lime, juiced
2 tablespoons Once Again Tahini
1/2 cup olive oil
salt and pepper

Method

Throw everything BUT the oil in the food processor. Blend and start adding the oil. I’ve suggested 1/2 cup, but eyeball it to your preference. Some prefer a thinner version of hummus, some prefer a thicker version. Do what your heart tells you to do.
Taste! Season with salt and pepper. Taste again. Re-season. Taste one more time just to make sure.
Serve in a bowl and make a well around it. Drizzle with olive oil (the good kind!) and sprinkle a dash of Paprika. Enjoy!

Quick and Delicsious Shrimp Dip
8 oz cream cheese, softened
1 medium onion, diced small or grated
4 ½ oz can of shrimp, drain and reserve the liquid
3 t lemon juice

Mix all the ingredients except the liquid from the drained shrimp. Use the reserved liquid to make the dip the desired consistency.
Serve with vegetables or Fritos.
You can also add chopped red pepper, salt, pepper, old bay seasoning or seasoned salt if desired.

Spicy mexican dip
1lb of spicy or mild pork sausage
8 oz cream cheese
8 oz sour cream
16 oz salsa dip (spicy as you can take it)
8 oz velvetta cheese
Bag of tortilla chips

brown the sausage and drain. In a slow cooker place sausage with rest of ingredents. Set on high for 1 hour then mix. Turn to low for 2 hours or until all together. EAT

Pepperoni Bread

1 loaf frozen (or refrigerated) bread dough
Sliced pepperoni
Shredded mozzarella cheese

1. Allow the frozen bread dough to thaw/raise throughout the day. When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

2. Cut the dough in half and roll out two rectangles. Layer the pepperoni on the dough, and then cover with mozzarella cheese. Roll up lengthwise and seal the ends and seam and place seam-side down on the baking sheet.

3. Bake for 30-40 minutes or until golden brown and the cheese is bubbling.

From this website: http://www.browneyedbaker.com/2007/05/03/pepperoni-cheese-bread-yum/

I love this recipe from Rachel Ray! So easy and delicious.
Bacon Wrapped Pineapple Shrimp
Ingredients
12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Directions

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm

I love making this appetizer around Thanksgiving or Christmas:

Stuffing Balls
Ingredients

1 box stuffing mix
boiling water
1 tbsp butter
8 oz pork sausague
2 cups canola oil
1 cup flour

Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside.

In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.

Make stuffing according to box directions. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside

Once all of the sausage balls have been coated in stuffing, dredge them in flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain.

.

Tomato & Goat Cheese Tarts
recipe adapted from Ina Garten
and http://joelens.blogspot.com/2009/09/tomato-goat-cheese-tarts.html
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
1/2 large yellow onion, sliced thin
3 large garlic cloves, cut into thin slivers
Kosher salt
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, seeded and chopped
3 tablespoons julienned basil leaves

Unfold a sheet of puff pastry on a lightly floured surface cut it into 9 squares. Repeat with the second pastry sheet to make 18 squares in all. Place the pastry squares on large sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry square. Prick the pastry inside the score lines with the tines of a fork and place 1/8 of the onion mixture on each circle, again staying within the scored edge. Crumble 1/2 ounce of goat cheese on top of the onions. Sprinkle the diced tomato in the center of each tart along with the basil, salt, and pepper.
Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.

8 oz cream cheese
3 slices Bacon, cooked, crumbled
3-4 scallions or a small bunch of chives, chopped
2 cans (8 oz. each) reduced fat refrigerated crescent dinner rolls

Heat oven to 375°F.
Mix cream cheese, bacon, and scallions or chives until blended.
Separate each can of dough into 8 triangles; cut each in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle. Place, point-sides down, on baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm

Crazy Feta!

16oz crumbled feta cheese (from a brick, preferably)
1 head of roasted garlic
3 roasted jalapenos, seeds removed, chopped
Zest from 1/2 lemon
Juice from 1/2 lemon
1/4c Extra Virgin Olive Oil

Mix together in a bowl, refridgerate for at least an hour. Serve at room temp with pita chips!

Beet Hummus Recipe
INGREDIENTS
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
METHOD
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.

Locanda Verde Sheep’s Milk Whipped Ricotta

Serves 6
Ingredients:

1 loaf Italian bread
2 cups sheep’s milk ricotta (if you can’t find this, use regular cow’s milk ricotta)
1 cup whole milk
1 teaspoon table salt
1 teaspoon fleur de sel or course sea salt
1 teaspoon course-ground black pepper
1 teaspoon fresh thyme leaves
1 tablespoon dried oregano, on the branch if possible (I use Calabrian or Sicilian)
2 to 3 tablespoons extra-virgin olive oil

Beat the ricotta and the milk together until the mixture is light and fluffy, using a KitchenAid with the paddle attachment if you’ve got one, or a whisk and a medium-sized bowl if you don’t. Add the table salt and mix well.

Place the mixture in a serving bowl. Sprinkle the fleur de sel, pepper, thyme, and oregano generously across the top.

Top with the olive oil, which will settle on and around the cheese. Serve with toasted bread!

From http://www.kraftrecipes.com/recipes/bacon-appetizer-crescents-57213.aspx DELICIOUS!!!!

What You Need
1) 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2) 8 slices OSCAR MAYER Bacon, cooked, crumbled
3) 1/3 cup KRAFT Grated Parmesan Cheese
4) 1/4 cup finely chopped onions
5) 1 Tbsp. milk
6) 2 cans (8 oz. each) refrigerated crescent dinner rolls
2 Tbsp. chopped fresh parsley (Exempt as “spices and herbs” that don’t count)

HEAT oven to 375°F.

MIX all ingredients except crescent dough.

SEPARATE each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.

BAKE 12 to 15 min. or until golden brown. Serve warm.

http://stressbaking.blogspot.com/2011/06/quick-and-easy-fruit-dip.html
A great way to eat your calories – and your fruit!

Fruit Dip
1 (8 oz.) jar of marshmallow cream
1 (8 oz.) brick of cream cheese, softened
1 small container of cool whip

Mix the marshmallow cream and cream cheese with hand mixer until smooth. Then mix in the cool whip. Serve with your favorite fruit.

*My families favorites are canteloupe, strawberries and watermelon.

Chili Cheese Dip

2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans
16 ounces shredded Cheddar cheese
Bag of Tortilla Chips

Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with tortilla chips.

My favorite appetizer recipe #1

Cheez It Chicken bites with southwest ranch dip
——————————————————————–

1 lb fresh chicken breast or chicken tenders
8 oz sour cream
1 packet of taco seasoning mix
1 box of Tabasco Cheez it crackers

For dip
———
8 oz of ranch dressing (I make my own, but store bought bottled is fine)
4 oz of picante sauce

For the cheez it chicken bites cut chicken breast or tenderloins in to bite size pieces. In a bowl mix the taco seasoning packet with the sour cream. Dredge chicken pieces into the taco seasoned sour cream mixture. In a food processor or a ziplock and heavy object, crush the Cheez it crackers ( don’t make it a fine crumb, leave some bigger chucks too). Next roll the sour cream coated chicken pieces into the cracker crumbs. Place chicken pieces on a well greased baking sheet and bake for 15 minutes (or until the cheez its are a deep coppery color) in a oven @ 350. Next just combine the ranch dressing and the picante sauce together. Kids and adults gobble these up in secs flat!

Cucumber Sandwiches

2 cucumbers sliced thin (medium size)
1 tub of whipped cream cheese
1 packet of Italian Seasoning
1 mini loaf cocktail bread
dill seasoning

Mix 1 packet of Italian Seasoning with the tub of cream cheese. Spead generously on slice of loaf bread, add sliced cucumber & add a dash of dill.

Fried Green Olives Stuffed with Blue Cheese (perfect with champagne!)
Makes 6 servings

1 ounce mild blue cheese, such as Maytag
24 pitted Spanish olives, patted dry
peanut oil (for frying)
all purpose flour
1 large egg, beaten
1/2 cup fine dry breadcrumbs

Roll small amount of cheese into a log shape narrow enough to stuff into 1 pitted olive. Stuff olive with cheese, and repeat with remaining olives and cheese.
Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 degrees. Roll stuffed olives in flour then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

Taco Pinwheel Appetizer

1 package cream cheese
1 package taco seasoning
Lettuce
Cheese
Tomatoes
Tortillas

1. Mix cream cheese and taco seasoning together in a bowl.
2. Spread mixture onto tortillas
3. Add lettuce, tomatoes, cheese
4. Roll up the tortilla
5. Slice circles or pinwheels
6. Serve

My favorite appetizer recipe #2

Easy Cheesy Pull Bread
————————————

1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoons garlic powder, onion powder & celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, thinly sliced
————————————————————————————

In a bowl mix melted butter, lemon juice, Dijon mustard and seasonings. Cut bread loaf diagonally into 1-in. slices to within 1/2 in. of bottom of loaf (Do Not cut all the way through the loaf). Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread. Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. The loaf with open up to look like a blossom and guest will just pull of the cheesy bread chunks. So cute!

Roasted Red Pepper Dip

INGREDIENTS
6 tablespoons tahini , stirred well (see note)
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1/4 cup jarred roasted red peppers , rinsed and dried thoroughly with paper towels
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
Pinch cayenne
3 tablespoons juice from 1 to 2 lemons
2 teaspoons chopped fresh parsley

INSTRUCTIONS
1. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.
2. Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Adapted from Cook’s Illustrated.

I haven’t blogged about this yet, but this is a favorite appetizer in my family. Usually, we make it to accompany to antipasta course at Christmas and Easter. It’s super easy.

Marinated Mozzarella Salad

1 lb mini mozzarella balls (sometimes sold as Bocconcini)
½ cup olive oil
½ cup basil, chopped
Salt, pepper, red pepper flakes and Italian seasoning, to taste

1. Use a strainer to drain mozzarella well. Place in a Tupperware container.
2. Mix basil, salt, pepper, red pepper flakes and Italian seasoning with olive oil in a small bowl.
3. Pour oil mixture over mozzarella. Either stir to coat, or place lid on container and give it a few shakes.
4. Cover container with lid and place in the refrigerator. Allow mozzarella to marinate for as much time as possible before serving. One hour will do, but a couple of hours will bring out all the flavors.
5. Let come to room temperature before serving.

Asian twist on the classic Cheese and Crackers:
10 Crackers
10 slices of cheese (I used mozzarella and cheddar)
1/2 cup tobiko (about 2 teaspoons per cracker)

1. Place sliced cheese on crackers
2. Spoon tobiko onto cheese

http://mustbethewaters.blogspot.com/2011/04/day-late-dollar-short.html

Ro-Tel and Olive Dip

- 8 oz. cream cheese, softened
- 10 oz. can Ro-Tel, drained
- 1/2 c. ripe olives, sliced or chopped
- 1/2 c. green olives, sliced or chopped

Soften cream cheese and mix with Ro-Tel tomatoes which have been well-drained. Add olives that have been sliced or chopped, depending on the consistency you prefer. Chill. Delicious served with Fritos Scoops or Wheat Thins. Enjoy! : )

who doesn’t love a caprese salad?

Ingredients
2 cups Balsamic Vinegar
3 whole Ripe Tomatoes, Sliced Thick
12 ounces, weight Mozzarella Cheese, Sliced Thick
Fresh Basil Leaves
Olive Oil, For Drizzling
Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Black Bean Mango Salsa -

I can black beans, drained and rinsed
1 mango, peeled and diced
1/2 red onion, diced
1 small green bell pepper
1/2 jalapeno, diced fine
1 lime, juiced

Combine all together in a medium sized bowl. I let mine sit in the fridge for a few hours before I eat it, to let the flavors marry. Serve with chip of your choice!

Grilled Pita Bread Chips and Pesto Cream Cheese Dip

Adapted from an Emeril Lagasse recipe
4 pita breads
extra virgin olive oil
1-8 oz. pkg. cream cheese
1/4 cup pesto, jarred or homemade

Preheat grill to high. Lightly brush both sides of each pita bread with olive oil. Grill both sides until heated through and nice grill marks appear. Slice each bread into 8 wedges. Arrange on a large, (pre-warmed, if possible) serving platter.

Place unwrapped block of cream cheese on a small microwaveable serving plate and microwave for 15 seconds or until just starting to melt. Spoon pesto over cream cheese and microwave another 10-15 seconds until pesto is just warm. Serve with warm pita chips.

Peanut Butter Scoops

1 Cup Sugar
1 Cup corn syrup
1 Cup peanut butter
1 tsp vanilla
1 Bag Fritos Scoops Corn Chips

Spread Corn chips in a single layer on parchment paper.
Heat sugar and corn syrup until sugar is dissolved, remove from heat and stir in peanut butter and vanilla. Pour peanut butter mixture evenly over corn chips.

Jalapeno Cheese Dip

2 fresh jalapenos, seeded
1 cup shredded parmesan cheese
1/2 cup shredded cheddar cheese
1 cup mayonnaise
1 (4 oz can) of diced green chiles
1 round loaf of sourdough bread

Preheat oven to 350 F.
Combine jalapenos, parmesan, cheddar, mayonnaise, and green chiles in a bowl. Cut off the top of the loaf of bread, and hollow out the center to make a bread bowl. Fill the bread bowl with the jalapeno dip mixture. Bake for 30 minutes.

Stuffed Strawberries
SERVES 24
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners’ sugar

Place cream cheese in a bowl, and microwave for 30 seconds, so that it’s soft.
Whip together the cream cheese, vanilla, and sugar.
In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
Spoon or pipe the filling into each hole.
Lay strawberries in a pretty serving dish.
Chill, and serve.
Makes 24 servings.

Here is a link to the original post http://fresh-plate.blogspot.com/2010/05/stuffed-strawberries.html

lanzaelizabeth77 at gmail dot com

Stuffed Jalapeños
(6) 3″ jalapeños, split lengthwise, seeds and membranes removed (I used a mellon baller)
1/2 C finely shred cooked chicken
1/2 C shred cheddar cheese
1/4 C cream cheese, room temp
1/4 C chives, diced
Freshly ground black pepper
Salt for sprinkling once out of oven

Place cleaned peppers on a baking sheet, cut side up.
Place under broiler for about 2-3 minutes, just to let them start to cook. Remove from oven and cool.
Mix chicken, cheddar, cream cheese, chives and black pepper well.
Stuff the peppers, I used a spoon and pressed the filling in with my fingers.
Place in preheated 375 degree oven for approximately 25 minutes, until baked through and the top is a nice brown color. Remove from oven.
Immediately sprinkle with salt.

http://happierthanapiginmud.blogspot.com/2011/05/stuffed-jalapenos.html

STUFFED CELERY
8 oz. sharp cheddar cheese (not shredded)
8 oz. cream cheese, softened
Pickle relish (to taste)
Tabasco sauce
Celery

Shred cheddar cheese. Mix together all ingredients and stuff in celery. Chill and serve.

Pepperoni Knots
http://lifewithgena.blogspot.com/2010/08/pepperoni-knots-and-cowboy-salsa.html
2 oz pepperoni, finely chopped
2 cloves garlic. finely chopped
1 13.8 oz tube refrigerated pizza dough
1 egg, beaten
Coarse salt

Preheat oven to 400 degrees. Grease a baking sheet.
In a small bowl, mix the pepperoni and garlic. Cut the dough by cutting the tube length in half, then cut each piece in half and continue to cut each piece in half until you have 16 pieces. Roll each piece of dough into a 7 inch long rope. Tie each piece into a knot and place on the prepared baking sheet. Brush each knot with egg and sprinkle the pepperoni garlic mixture on top. Add it on thick because as they cook they will rise and the sprinkles will spread out. Top off each roll with coarse salt. Bake until golden, about 18 minutes. These can be served with a spicy mustard or pizza sauce.

Apple Blue Cheese Dip
1 pkg Cream cheese (softened for easy mixing)
1 cup sour cream
1 small red onion (diced)
2 cups Granny Smith Apples (diced)
1 cup blue cheese (crumbled)
1/2 cup pecans

Mix cream cheese and sour cream (I use a hand mixer). Then, fold in the rest of the ingredients. Refrigerate for a few hours and serve with assorted crackers.

Baked Brie!!!!

1 sheet of Puff pastry
1 small wheel of Brie
Any type of marmalade (I like apricot)
Any fresh fruit that complements the marmalade (I like peaches)
1 egg

Directions:
1. Lie the sheet of puff pastry on a cool surface.
2. Cut the Brie in half, horizontally, to make two thinner disks. Lay one of the halves in the middle of the pastry sheet.
3. Coat the top surface of the Brie with the marmalade and then add the second half of the Brie on top (making the layers brie, marmalade, brie).
4. Coat all surfaces of the brie with the marmalade.
5. Top with slices of fresh peaches. Wrap up the brie with the corners of the pastry sheet.
6. In a mixing bowl, make an egg wash and coat the top surface of the puff pastry with it.
7. Pre-heat the oven to 450 (or whatever temp the puff pastry box says). Put the brie wrap in the oven on a greased baking sheet and remove from oven whenever the pastry sheet plumps up a little and the surface is golden brown. Grab some crackers and enjoy.

This is my Grandma’s recipe, which, to me is close, but never the same as the real thing she makes. My grandma is the type of lady who does a little bit of this and a little bit of that until it tastes right.

Stuffed Artichoke

Ingredients:
4 Artichokes
1 1/2 cups Italian breadcrumbs
1 cup Pecorino Romano Cheese (freshly grated)
5 cloves of fresh garlic
Olive Oil
1 lemon

Directions:
Blend the breadcrumbs, cheese, and garlic in a food processor. Add olive oil slowly until the mixture is just binded (should only take a few tbsp.)
Boil or steam artichokes until tender.
Cut stem and leaf bases, and allow to cool.
Stuff the artichokes with the breadcrumb/cheese mixture and drizzle more olive oil on top.
Bake at 350 for 15-20 minutes until lightly browned on top.
Serve with fresh lemon juice drizzled on top and enjoy!

Chinese Scallion Pancakes

Ingredients:
2-3 green onions sliced
2 cups flour, plus extra for rolling
up to 2 cups hot water
1 tsp salt
oil

Instructions:

*I should have taken pictures for these first couple of steps, but I was experiemnting and didn’t know if I’d be successful. If I make more of these in the future, I’ll add some in!

Put flour and salt in a medium sized bowl, mix together.

With one hand, slowly pour in the hot water, a little bit at a time, while you stir the flour mixture and water together (using a spoon) in the other hand.

Once the dough starts to some together, and is about 90% incorporated, stop adding water and knead the dough with your hand (pulling back with your fingers, and pushing forward with the palms of your hand). The dough will be really warm since you used hot water, so please be careful! This should help incorporate the rest of the flour into the dough. If you find your dough is super sticky, throw in small handfuls of flour and knead into the dough until you have a soft, silky, slightly-sticky dough.

Wrap your dough with cling wrap, and let it rest for at least 30 min. (Or do what I did and take a nap, and come back later!)

Once your dough is rested, cut your dough into 8 portions. I really find this step relaxing. The dough is soft, and pliable. It’s very addictive. Heh…

Then roll each portion out into a circle one-at-a-time, and do the following on each pancake:
Put a few drops of oil on top, and smear the top of each pancake.
Then lightly sprinkle the tops with a pinch of salt.
Finally sprinkle on some green oinions.

But wait! You’re not done!!!
Roll up the pancake – think of a fruit roll up, or a sleeping bag…
Then twist it into a pinwheel.
…and roll it out one more time.
I think these last 2 steps are what gives these pancakes their fluffy layers and unique texture.

Finally, cook them in a pan. It’s like making traditional pancakes. Once the bottom is brown and the top has puffed a bit, you can turn it in the pan to cook the other side. You don’t necessarily have to add oil in the pan for this last step, but I find it gives the tops a nice little crispy crust if you just add in a couple drops of oil before you cook each pancake.

Once all the pancakes are cooked, chop them into quarters and serve with your favorite dipping sauce! (Sometimes I just sprinkle on some low sodium soy sauce. Sometimes I made a sauce with 2:1 ratio of black vinegar, and soy sauce, 1 tsp of sugar, 1 tsp of ginger, a splash of sesame oil, and some chili garlic sauce )

Spicy Cheeseburger Dip
What you’ll need:
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 lb. ground beef, cooked, drained
4 green onions, sliced
What you’ll do:

Mix all ingredients except onions in microwaveable bowl. Microwave on High 5 min. or until VELVEETA is melted, stirring after 3 min. Stir in onions. SERVE with chips, crackers, or assorted cut-up fresh vegetables.
Linky: http://daintychef-krissy.blogspot.com/2011/02/spicy-cheeseburger-dip.html

LIGHT AND DREAMY 5 CUP FRUIT SALAD

Ingredients
1 cup pineapple tidbits
1 cup mandarin orange slices
1 cup mini marshmallows
1 cup chopped walnuts
1 cup sour cream
Directions
1.Drain pineapple and mandaring orange slices.
2.Place all ingredients in a large bowl and mix well.
3.Serve chilled.

Black Bean and Chicken Nachos

1 can of black beans, rinsed and drained
2-3 chicken breasts
1 packet of low sodium taco seasoning
Chicken broth or water
Shredded Cheese
Tortilla Chips

Cook chicken breasts in large skillet. Once cooked through, either shred or use a chopping utensil to cut into very small, shredded like, pieces or strips. Add black beans and about 1/3 of the seasoning packet. Add in about 1/4 cup of broth or water. You may need to add more, depending on consistency. Now let simmer until fully incorporated. Place tortilla chips on a cookie sheet or baking stone, warm in oven, then top with chicken and bean mixture, and cheese.

Tomato Pitas

4 Pita Bread

½ cup Shredded Mozzarella Cheese

4 T Extra Virgin Olive Oil

1 Cup Grape Tomatoes, Halved

Salt and Pepper to Taste

Pre Heat oven to 350 degrees

Sauté the tomatoes over medium heat with a tablespoon of olive oil for 3-5 minutes. Add salt and pepper

Meanwhile, cut each pita into 4 wedges and place onto a foil lined baking sheet. Drizzle olive oil over each pita and bake for 3-5 minutes. Remove from Oven.

Add tomato on top of the pita and cover with cheese. Return to oven for 5-7 minutes or until cheese is melted.

Bloomin‘ Onion Bread

1 unsliced loaf of (round is preferable) sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp poppy seeds

Directions:
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

garlic parmesan bread

mix in a food processor, 1 stick butter + 1/4c grated Parmigiano Reggiano + 1T extra virgin olive oil + 2 garlic cloves (minced) + 1/4 tsp salt + 1/8 tsp black pepper + 1 tsp lemon zest.

preheat oven to 425F.

cut an artisan bread loaf into 1″ slices. Butter up the bread well with the mixture. Place on a pan. Cover and pop into the oven about 10 minutes, with a foil cover. Then take the cover off, and bake for a few minutes longer until there’s a nice toasted color. serve.

Bacon-Chicken Crescent Ring
Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix
Directions
1. Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
2. In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown.

Link to recipe: http://www.cookincanuck.com/2010/12/savory-cranberry-pistachio-goat-cheese/

Cranberry, Pistachio & Goat Cheese Palmiers

1 sheet (8 oz) purchased puff pastry sheet, thawed
2 oz. goat cheese (chevre), room temperature
1/3 cup (slightly packed) dried cranberries
1/4 cup pistachios, roughly chopped

Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.

Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.

Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.

Preheat the oven to 450 degrees F. Bake the palmier until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.

Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.

Makes 2 dozen palmiers.

Bacon-Wrapped Stuffed Dates

This are quick and easy, but taste like they aren’t!

20 Big fat juicy dates
1 Cup soft cheese of your choice – I like blue cheese or feta
10 Slices bacon

Pit each date by making a small slit with a paring knife.
Stuff a bit of cheese inside each date.
Wrap each date with 1/2 slice of bacon. Secure with toothpick if needed.
Place each date on parchment lined cookie sheet and bake in 350-degree oven for about 15 minutes or until bacon is crisp.

Serves 6 as appetizers

2 pounds mussels
1 cup white wine (they suggest 1/2 cup but I need more to steam that volume)
4 tablespoons butter, softened
1 handful fresh flat-leaf parsley leaves, minced
1 small clove garlic, minced
4 pinches smoked paprika (pimenton)

Clean your mussels. There are a zillion ways to do this, this is mine: I put them in a big bowl of very cold water for about 10 minutes. This encourages them to expel their sand. Scoop them out (not dump, if you dump the sandy water over them, it defeats the purpose) one by one and scrub them under running water. Most cultivated mussels have the bissus (beard) removed but if one lingers, yank it toward the hinge (if you do it away from the hinge, it can kill the mussel prematurely) or cut it with a knife. Discard any mussels with chipped shells or that are not completely shut; they are more than likely dead and it’s not worth finding out if it may or may not make you sick, right?

Boil your wine in a medium pot. Add the mussels, cover and steam them open over high heat until they open. You can start checking at 3 minutes, but it can take up to 6. I like to use the lid and potholders and shake them around a little from time to time, to make sure they’re getting equal access to the wine and heat.

Once open, let the mussels cool. Twist off and discard one of the shells from each mussels (discard any that didn’t open), making sure that the remaining shell contains the mussel. Reserve the mussel broth for another use. Mash butter, parsley, garlic, pimenton and salt to taste in a small bowl and slather each mussel with the compound butter. Arrange them in a broiler-safe tray and chill them in the fridge until the butter is hard. [This is a great do-ahead interval, if you'd like to prepare these for when you entertain.]

Preheat the broiler (or your oven to 500, if you don’t have a broiler). Broil the mussels until the butter is bubbling hot, about 2 minutes (or up to 4 in an oven).

Fried Ravioli

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

BLT Dip:

Ingredients:
1 cup sour cream
1 cup mayonnaise
1 lb bacon, cooked and crumbled
3 plum tomatoes, diced
2 green onions, diced

Directions:
In a large mixing bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until you’re ready to serve. Garnish with extra bacon or green onions. Serve with crackers. chips, or french bread.

Makes about three cups.

Barbecue Chicken and Caramelized Onion Quesadillas

1/2 large sweet (Walla Walla or similar) onion, thinly sliced
2 chicken breasts, cooked and diced
1 Tb. canola oil
1/4 tsp. chipotle chili powder
1 cup shredded colby jack cheese
4 tortillas
1/2 cup barbecue sauce
Chopped fresh cilantro (optional)

1. In medium saucepan heat oil over medium heat. Add onions. Cook, stirring constantly, for 5-10 minutes or until onions are brown and caramelized. Stir in barbecue sauce and chili powder. Stir until well combined. Add diced chicken.
2. Place one tortilla in large saucepan over medium heat. Sprinkle with 1/4 cup cheese. Top half of quesadilla with a quarter of the chicken/onion mixture, and a sprinkle of cilantro, if desired. Fold in half. Cook for 3 – 5 minutes on each side, until golden brown. Repeat with remaining 3 tortillas. Cut each tortilla in quarters. Serve with fresh veggies or green salad.

White Corn Guacamole

3 avacados, cubed (not mashed)
1/2 red bell pepper, diced
1 bunch green onions, chopped
1 serrano chile, seeded, diced
1 can sweet white corn
1/2 can black beans

1 bunch cilantro, chopped
lime juice
salt
pepper

Mix all ingredients together. Lime juice, salt, pepper to taste. I think I ended up with about 5 teaspoons of lime juice, 1 teaspoon of salt, and a couple twists from the pepper grinder.

Serve with chips, or add to tacos, chicken, salad, whatever you can think of!

Roasted Garlic Canapes

2 heads garlic
2 tablespoons olive oil
2 (8-ounce) packages cream cheese, softened
1/2 cup butter or margarine, softened
3/4 teaspoon salt
Assorted fresh vegetables and toasted breads

1. Cut off tops of garlic heads, leaving tight outer covering intact. Place garlic heads, cut side up, on a sheet of aluminum foil or in a garlic roaster. Drizzle with olive oil, wrap in aluminum foil, or cover with a lid.
2. Bake at 350 degrees for 1 hour or until golden. Cool. Squeeze out pulp from each clove.
3. Process garlic pulp in a food processor until smooth, stopping once to scrape down sides. Add cream cheese; pulse 2 or 3 times, stopping once to scrape down sides.
4. Add butter and salt; process 1 minute or until smooth, stopping once to scrape down sides. Refrigerate in an airtight container up to 5 days. Pipe onto vegetables and breads. Yield: 2 2/3 cups.

I’m more of a no-recipe kind of girl But this one is way too easy.

won ton wrappers
1 pkg. cream cheese
1 sm. can diced chiles

Combine the cream cheese and chiles. Place a dollop of the cream cheese mixture in the middle of a won ton wrapper and fold up like a little envelope. Brush the edge with water to seal.

Deep fry until golden brown on each side. They taste exactly like jalapeno poppers

Baked Feta

1 14.5 oz can petite diced tomatoes, drained
1 4 oz container crumbled feta cheese
1/2 lemon, juiced
1 tbsp red pepper flakes
Crusty French bread, broken into pieces

Preheat oven to 350. In an oven safe dish, combine the tomatoes, feta, lemon juice and pepper flakes. Sprinkle the feta cheese on top. Bake for 20-30 minutes, or until bubbly. Use as a dip with the bread pieces, crackers or pita chips!

Hot & Spicy Feta Dip
1 cup crumbled Feta cheese (preferably Greek Feta)
1 – 6oz package of cream cheese
4 cloves fresh garlic
¼ cup sundried tomatoes packed in oil
¼ pine nuts
1 tablespoon red pepper flakes
2 tablespoons Red Wine vinegar
Olive Oil (depends on how creamy you want your dip)
Salt & Cracked black pepper

Take the feta, 4 gloves of garlic, cream cheese, sundried tomatoes, pine nuts, red wine vinegar, and red pepper flakes and place them in a food processor. Do not add any salt, pepper, or olive oil to this mixture yet. Pulse the mixture until uniform, but not overly combined. Slowly drizzle olive oil into the food processor and blend. Once combined into a dip texture, taste mixture to see if it needs salt. Depending on the type of Feta cheese you purchased, your dip may or may not need salt. Add freshly ground pepper to the mixture and salt if needed. Pulse food processor a few more times to combine.

Put dip in a festive platter and serve with pita chips. It is ready to enjoy! Please note that if you decide to make this dip the night before a party, please store in the fridge. The flavors of this dip will intensify the longer it sits in the fridge.

Spiced Candied Cashews

Ingredients
2 cups raw unsalted cashews
1 cup sugar
1 1/2 cups water
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom

Directions
Line a baking sheet with parchment paper.

Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.

Meanwhile, mix the spices together in a small bowl.

After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.

Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.

Cook’s Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

Grilled Chicken Nachos

8 cups tortilla chips
1-1/2 cups cubed cooked chicken
3/4 cup spicy barbecue sauce
3 tomatoes, seeded and chopped
3 cups shredded Chedder cheese (or any cheese you prefer)

Heat grill. Tear off a large rectangles of heavy duty foil and spray with nonstick cooking spray. Spread tortilla chips down center of foil. In small bowl, combine chicken and barbecue sauce and spoon over tortillas. Sprinkle with tomatoes and cheese.

Seal packages with double fold. Place on grill, cover, and cook on medium coals for 8-10 minutes until hot and cheese is melted.

Southwestern Spinach Artichoke Dip
http://www.pumalifeblog.com/2011/02/super-bowl-snacks-southwestern-spinach.html

1 1/2 blocks cream cheese, softened
1 pkg frozen chopped spinach, thawed
1/2 jar artichoke hearts
1/2 can Rotel (more or less to taste)
1 cup Monterey Jack cheese, shredded
1/2 cup Parmesean cheese, shredded
1 tsp Paprika
1/2 tsp chili powder
1/2 tsp Mrs. Dash Chipotle seasoning
Pita bread for dipping (or others dippers, optional)

Thaw spinach and soften cream cheese. Drain and chop artichokes. Mix all the ingredients together well, saving 1/4 cup of each cheese to top. Mix up the remaining jack and parmesean cheese in a separate bowl. Spread mix into a greased baking dish and top with the remaining cheese blend. Bake for 10-15 minutes at 350, or until bubbly. Leave the oven on while you cool the dip.

If you’re using pitas to dip, Leave the oven on while you cool the dip. Slice the pita bread into triangles and arrange on a baking sheet. Toast the pita chips in the oven for about 3-4 minutes, or until lightly toasted.

Fried Pickle Chips

For frying: I use a cast iron dutch oven, place about 2 inches of oil in it.

2 tsp salt
2 tsp cracked black pepper
2 tsp garlic powder
2 tsp cayenne pepper

I Jar of pickle chips
2 cup all-purpose flour
3 eggs
2 cup Panko Bread crumbs.

In a fryer or Dutch oven, heat oil to 350F.

Combine flour with a tsp of each of the spices (salt, pepper, garlic powder and cayenne pepper) and mix thoroughly.

Combine panko breadcrumbs with a tsp of each of the spices (salt, pepper, garlic powder and cayenne pepper) and mix thoroughly.

In a bowl whisk eggs.

Pat dry pickle chips between layers of paper towels, removing as much liquid as possible.

Dredge pickles in the flour mixture and shake of excess, then dip in egg, then dredge in panko mixture and shake of excess.

Carefully drop into the oil. don’t overcrowd the pan so they don’t stick together. When golden brown, remove and drain on paper towels.

Serve with ranch and enjoy!

This one only has one ingredient too…

Ranch Crackers
1 bag oyster crackers
1/2 cup vegetable oil
1/2 packet ranch salad dressing mix
1/2 teaspoon garlic powder

Directions:
Heat oven to 350 degrees.
Pour oyster crackers in a 13×9 pan.
Whisk together oil, dressing mix and garlic powder.
Pour over crackers and mix well, coating all crackers.
Bake for 15 minutes, stirring once halfway through.

http://amy-zach.blogspot.com/2009/05/ranch-crackers.html

Baked Goat Cheese Dip with Caramelized Onions and Figs
http://www.greensnchocolate.com/2011/05/baked-goat-cheese-dip-with-caramelized.html

16 oz goat cheese
14 dried California Mission figs, quartered
1/4 cup dry sherry
1/4 cup olive oil
2 large white onions, thinly sliced
5 cloves garlic, minced
1 tsp dried rosemary
1 tsp kosher salt
French baguette, sliced

Directions:

Preheat oven to 350 degrees F.

In small pot, combine figs with sherry, along with enough water so the figs are completely covered. Bring mixture to a boil, then cover and remove from heat. Let the figs plump while the onions are cooking.

In medium skillet, heat olive oil over medium-low heat. Add onions, garlic, rosemary, and salt and cook for 10-15 minutes, or until the onions are lightly browned. Add figs (without excess liquid) to onions and stir to combine.

In an oven-safe dish (the size of your liking, depending on how deep you want the dip to go and what onion to goat cheese ratio you want) spread goat cheese evenly. Top with caramelized onion and fig mixture, and bake in pre-heated oven for 20 minutes. Serve immediately with sliced baguettes. Enjoy!

And one of my own creations…perfect for St. Patty’s Day:

Mini Reubens with Hot Dip Spread

4 ounces Cream Cheese, softened
4 tablespoons Thousand Island Dressing (we used a yogurt based dressing with 1/2 the calories of regular, but regular dressing will work too)
3/4 cup shredded Swiss Cheese
1/4 pound sliced Pastrami or Corned Beef
6 tablespoons sauerkraut
18 slices of Pumpernickel Rye Bread loaf (approx. 1/2″ thick slices)
Directions:
1. Preheat oven to 400 degrees Fahrenheit
2. In a small bowl combine softened cream cheese, thousand island dressing, and shredded swiss cheese. Mix well and then transfer to a small baking dish. Place dish into oven, uncovered and bake for 10 minutes or until bubbly and slightly browned. Remove from oven and let cool for 5 minutes.
3. Slice pumpernickel rye bread into 1/2″ thick pieces and toast each piece.
4. Layer by spreading on a layer of hot dip on a piece of toasted rye bread, then stack on a couple slices of pastrami and top with sauerkraut. Serve immediately, while still hot.

And here is my blog post link! – http://thefreshfridge.com/2011/03/hot-dip-mini-reubens/

I recently fell in love with goat cheese, ergo, I fell in love with this flavorful concoction:

Adapted from Whole Foods:

Ingredients:
12 slices whole wheat baguette, lightly toasted
4 ounces fresh goat cheese
1 green apple, thinly sliced
1 cup diced strawberries
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper

Directions:
Spread the baguette slices with goat cheese and top with apple slices and strawberries, pressing to help the fruit adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper. Enjoy!

Lavender Coffee Goat Cheese Roll
1 tablespoon roasted coffee beans
1 teaspoon culinary dried lavender
1 teaspoon Tellicherry Peppercorns
2 teaspoons finely grated lemon zest
8 ounces goat cheese log
10 small basil leaves

In a spice grinder or coffee grinder, finely grind coffee beans and dried lavender and peppercorns. Roll goat cheese log in ground mixture and press the lemon zest on top of the spiced log. Wrap in plastic wrap and refrigerate for 1 hour or up until 6 hours. Place on a serving platter and sprinkle with fresh basil leaves. Serve with crackers. Serves 8.