Peppered Cheese Tarts

A quick and easy recipe for an impressive appetizer.

• 1 can flaky layer refrigerated canned biscuits
• 3 ounces cream cheese
• 4 ounces pepper jelly

Separate each biscuits into two layers.
Place into mini-muffin tin, pressing up sides of pan.
Cut cream cheese into 1/2" squares.
Place a square of cheese in center of each muffin.
Top cream cheese with 1/2 teaspoon of jelly.
Bake in preheated 400-degree oven for 8 to 10 minutes or until brown.
Carefully remove from muffin tins.
Serve warm or at room temperature.


Makes 20 tarts.

Tip:

Different jellies may be used for pepper jelly.
Try Pecan Peach Pepper Preserves
http://mississippisupper.blogspot.com/2015/05/pecan-peach-pepper-preserves.html

Summer Fresh Fruit Salad

Summer's Bounty

 

 

• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 2 tablespoons sugar
• 1 cup pineapple juice
• 1 cup blueberries
• 1 cup fresh strawberries
• 1 cup fresh peaches slices
• 1 cup fresh pineapple chunks
• mint leaves for garnish

Combine cornstarch, ginger and sugar.
Add pineapple juice, stirring until smooth.
Over medium heat bring sauce to a boil.
Remove from heat and cool.
Toss fruit together in a bowl.
Pour cooled dressing over fruit, gently toss to coat.
Store in refrigerator up to 8 hours.
Serve in individual serving dishes.
Garnish with mint leaves.

Shark Bite Cocktail

A cocktail recipe that looks like ocean water with blood in the water.  Perfect for shark week.

• 1 1/2 ounces coconut rum
• 1 ounce blue curacao
• 3 ounces pineapple juice
• squeeze of lime juice
• 3 drops grenadine syrup

Mix rum, blue curacao and pineapple juice together.
Pour over crushed ice.
Squeeze lime into drink.
Add 3 drops of grenadine syrup.

Orange and Spinach Salad

A recipe that has just the right blend of sweetness.

4 cups fresh baby spinach
2 oranges, peeled and sliced
1/2 large red onion, sliced into rings
1/3 cup grated Havarti cheese
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons vegetable oil
3/4 cup orange juice
1 egg, beaten
1 teaspoon orange zest



Arrange spinach, orange slices and onion rings on serving platter.
Chill until ready to serve.
Whisk sugar with vinegar together until sugar dissolves.
Whisk in oil until blended.
Add orange juice and beaten egg, blending well.
Cook over medium heat until slightly thickened, about 5 minutes.
Pour dressing though sieve.
Add orange zest.
Chill.
Serve salad with chilled dressing on the side.

Cheddar Cheese Wafers

A recipe for a savory shortbread cookie wafer.

• 1 1/2 cups butter, softened
• 1 pound sharp Cheddar cheese,shredded
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground red pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1 tablespoon finely minced parsley

Mix butter and cheese with an electric mixer until blended.
Gradually add rest of ingredients until blended.
Chill dough 2 hours.
Divide dough into 4 equal portions.
Roll into four 8" logs.
Wrap in plastic wrap.
Chill 8 hours.
Slice into 1/4" rounds.
Bake on ungreased cookie sheets in a preheated 350-degree oven for 15-20 minutes or until lightly brown.

Serve with salad instead of croutons.

Tip:

Rolls may be stored in freezer.  Partially thaw and bake as usual.

Baby Fresh Spinach and Apple Salad

A crispy spinach salad recipe with a sweet tangy vinaigrette.  An outstanding way to increase your vegetable and fruit consumption.

• 4 cups baby fresh spinach
• 1 small Granny Smith apple, chopped
• 1/2 cup cashews
• 1/2 cup golden raisins
• 1/4 cup sugar
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil

Toss spinach, apples, cashews and raisins together.
Combine sugar with garlic and celery salt.
Whisk with vinegar until sugar dissolves.
Whisk in oil until blended.
Serve salad with dressing on the side.

Lemon-Almond Cheesecake Ball

A recipe for a dip that has the creaminess of cheesecake. 

• 8 ounces cream cheese, at room temperature
• 4 ounces butter, at room temperature
• 2/3 cup sugar
• 1/3 cup powdered sugar
• 1 package lemon drink powder, Kool-Aid
• 1/4 cup almond meal
• slivered almonds for garnish

Mix cream cheese and butter until creamy.
Add sugars and lemon powder
Add almond meal.
Mix until smooth.
Line mold with plastic wrap.
Pour into mold.
Chill 8 hours or overnight.
Unmold on serving tray.
Garnish with slivered almonds.
Serve with apple slices or salty pretzels.

Make-ahead and freeze for later.