Ingredients

• 4 ripe red tomatoes
• House Seasoning, recipe follows
• 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup Parmigiano-Reggiano

Directions

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1 (15 to 16-ounce) wheel Brie
6 tablespoons butter, softened
1/3 cup chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

1/2 cup (about 14) maraschino cherries
2 (8-ounce each) packages cream cheese, softened
1 (8-ounce) can crushed pineapple, well drained
1 cup walnuts, chopped
Crackers or cut-up vegetables

1. Drain maraschino cherries on paper towels. Chop cherries and drain again.
2. Beat cream cheese with electric mixer on medium speed 3 to 4 minutes, or until cream cheese is smooth. Stir in pineapple and cherries. Refrigerate until firm, about 1 hour.
3. Shape cheese mixture into two (4-inch) balls. Roll cheese balls in walnuts, pressing nuts into surface to adhere. Refrigerate about 1 hour or until chilled.
4. Serve as a spread with crackers or vegetables.

Makes 2 (4-inch) cheese balls.

Tip: You can prepare this appetizer in advance, then freeze it for later use. Allow cheese balls to thaw in refrigerator before serving.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

1 cup (6 ounce) semisweet chocolate chips
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
6 cups KELLOGG’S® CRISPIX® Cereal
1 cup powdered sugar

1. Melt morsels in large, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, heat at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.
2. Place powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

Makes 8 cups.

Stovetop Recipe:

1. Melt recipes in large, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few
2. Place powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

Recipe and photograph courtesy of the KELLOGG® Company. ®, ™, © 2004 Kellogg NA Co.

INGREDIENTS:

• 1 (10) pkg. medium flour tortilla shells
• 2 (8 oz.) pkg. cream cheese
• 1 pkg. shredded ham, chopped
• 1 green pepper, chopped
• 1 green onion, finely chopped
• 2 T. Worcestershire Sauce

DIRECTIONS:

1. Mix cream cheese, ham, green pepper, onion, and Worcestershire Sauce.
2. Spread on tortillas and cover with a second tortilla.
3. Continue the process until the stack is five shells high.
4. Cut into squares.
5. Refrigerate until ready to serve.

INGREDIENTS:

• 1 can pinto beans
• 1 can black beans
• 1 can black-eyed peas
• 1 can corn
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 med. onion, chopped
• 1-1/2 cup celery, chopped
• 1 small jalapeno pepper, minus seeds, chopped

DIRECTIONS:

1. Drain and rinse pinto beans, black beans, black-eyed peas, and corn. 
2. Add chopped peppers, onion, celery, and jalapeno, set aside.
3. Make dressing.

INGREDIENTS (DRESSING):

• 1/2 cup oil
• 1/2 cup sugar
• 1 cup cider vinegar
• 1 tsp. salt
• pepper of your choice

DIRECTIONS (DRESSING):

1. Mix together in a saucepan oil, sugar, vinegar, salt, and pepper.  Bring to a boil.
2. Pour over veggie/bean mixture.
3. Serve with corn chips.

This is a recipe my daughter brought home from school.  They made it as a class activity and she never stops talking about it!  With all the farm fresh ingredients available right now, it’s the perfect recipe to make this time of year with your kids.

INGREDIENTS:

• 3 tomatoes
• 1/4 white or yellow onion, diced
• 2 – 3 scallions with green tips chopped
• 1 medium clove garlic, minced
• 2 teaspoons vinegar
• 1 teaspoon vegetable or olive oil
• 3 – 4 springs cilantro, chopped
• 1 green chile or 2 serrano chiles diced (or 2 tablespoons canned green chiles)
• 1 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS:

1. Mix all ingredients together.
2. Chill.

INGREDIENTS

DIRECTIONS

1. Combine all ingredients except bacon bits and mix well. 
2. When well blended, put in 10″ pie pan and sprinkle bacon bits on top.
3. Bake at 350 degrees for 30-35 minutes. 
4. Serve hot with sliced French or Italian Bread. 

TIP:  If you split this recipe into two smaller dishes before baking, you can freeze one for later (just thaw and bake).  Great for unexpected company.