Baklava...2 Blue Cheese Apricot Bites...2 Asian Chicken Roll Ups...3 Tortilla Rollups...3 Cranberry Candied Pecan Salsa...4 Marinated Shrimp...

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1 Baklava...2 Blue Cheese Apricot Bites...2 Asian Chicken Roll Ups...3 Tortilla Rollups...3 Cranberry Candied Pecan Salsa...4 Marinated Shrimp...5 Cheese Cake Shots...5

2 Baklava 4 cups chopped walnuts 1 Tbs cinnamon (ground) 1 tsp cloves (ground) 1 lb. Phyllo dough 1 cup butter (melted) Layer Phyllo and melted butter until 1/4 has been used. Cover with 1/3 of the nut/spice mixture. Repeat steps until phyllo and nut mixture is gone. Cut into diamond shaped pieces before baking. Bake at 350 for 30 minutes; then at 300 for another 30 minutes. Syrup: 2 cups water 2 cups sugar 6 cloves (whole) 1 cinnamon stick ½ cup honey 2 TBS lemon juice To make syrup, boil water, sugar, cloves and cinnamon; simmer for several minutes. Add honey and lemon juice. Boil for 10 minutes. Pour hot syrup over baklava after pastry has cooled. (32 pieces) Benita Blue Cheese Apricot Bites 2 teaspoons butter 2 tablespoons finely chopped walnuts 2 teaspoons sugar 1/2 teaspoons snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed 1/4 cup crumbled gorgonzola (Roquefort, or other blue cheese-1 ounce) 1 ounce cream cheese 16 dried apricots 2

3 In a small skillet melt butter over medium heat. Add walnuts and sugar; cook and stir for 2-3 minutes or until walnuts are lightly toasted. Stir in rosemary; cook and stir for 30 seconds more. Transfer nuts to a foil-lined baking sheet; cool. Meanwhile, in a small bowl combine gorgonzola cheese and cream cheese. Beat with an electric mixer on medium until smooth. Spoon about 3/4 teaspoon of the cheese mixture on top of each dried apricot. Sprinkle with nuts. Makes 16 apricots. Carol Cashman Asian Chicken Roll Ups 2 tablespoons crunchy peanut butter 2 tablespoons teriyaki baste and glaze (from 12-oz bottle) 1 tablespoon packed brown sugar 1 tablespoon hot water 1 teaspoon sesame or canola oil 4 Old El Paso flour tortillas for burritos (8 inch; from 11- oz package) 8 slices (1 oz each) deli cooked chicken breast 1 1/2 cups shredded iceberg lettuce 1 1/2 cups shredded carrots 1/2 cup chopped fresh cilantro Step 1 In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth. Step 2 Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas. Debbie Tortilla Rollups 8 ounces, weight Cream Cheese, Softened 1 Tablespoon Chopped Green Onions Or Chives 1 Tablespoon Minced Fresh Parsley 8 whole Basil Leaves, Chopped (or Chiffonade) Salt And Pepper, to taste 1 teaspoon Fresh Lemon Juice 6 whole Taco Sized Flour Tortillas ½ pounds Shaved Turkey 3

4 3 whole Carrots, Peeled And Julienned 1 whole Cucumber, Seeds Scraped Out And Julienned 3 leaves Green Leaf Lettuce, Spine Removed 2 whole Avocados, Sliced Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine. Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a salad rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side. Roll up the tortillas as tightly as they ll go, then wrap each rollup in plastic wrap and refrigerate for one hour. To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top. Debbie Cranberry Candied Pecan Salsa Parchment paper 1/4 c. sugar 1/2 c. pecans, toasted & chopped 1 pkg. ( 12oz) fresh or frozen cranberries, partially thawed 1/3 c. honey 1/4 c. thinly sliced green onions 1 t. lime zest 2 T. fresh lime juice 1 jalapeno pepper, seeded and minced (1 1/2 T.) 1/4 c. chopped fresh cilantro Place a piece of parchment paper on work surface. Cook sugar in a medium skillet over medium heat 3 min. or till melted. Stir in pecans until coated. Pour candied pecans onto parchment paper, cool completely then chop into small pieces. Cover & chill salsa. Just before serving add pecans and cilantro. I used deep fried pita bread coated in sugar and cinnamon as a side. You may also make your own boursin cheese recipe and place on toasted crostini. Put dollop of salsa on top. Use your imagination for other sides. Vincy Stringham 4

5 Marinated Shrimp 1 Cup Water 1/2 Cup Dry white wine 2 Tbs Soy Sauce 1/2 tsp Black pepper corn 1 lb. raw shrimp: shelled, deveined bring water, wine, soy sauce and pepper corns to boil. Add prepared shrimp, Cover and simmer for two to three minutes or until shrimp is opaque. Drain well. Chill. This recipe is courtesy of some cookbook or other. Toni Cheese Cake Shots 4 pkg. (8 oz. each) cream cheese, softened 1/3 cup + 1T sugar 1/2 tsp. vanilla 1 tub (8 oz.) Cool Whip, thawed 8 10 graham crackers Fresh Berries Finely crush graham crackers Beat cream cheese, sugar and vanilla in large bowl with mixer until smooth. Gently stir in cool whip until well blended. Fill individual glasses half way with cream cheese mixture, either using a spoon or a piping bag fitted with a large round tip for a more polished presentation. Top with 1 tsp graham cracker crumbs. Shake glass to level crumbs. Fill to the top with more of the cream cheese mixture. Lightly sprinkle with additional graham cracker crumbs and top with berries. Add a star pastry for an extra fun little touch. Refrigerate 4 hours or until firm. Serve chilled. Makes roughly 16 mini servings, depending on the size of your shot glass. Use a Ziploc bag to fill glasses if you don t have a piping bag. Just fill it partially, seal and snip off one corner. Squeeze out! Set out cream cheese ahead of time so that it is room temperature. This will help everything blend together and create a smooth consistency. Penny Balint 5

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