Bruchetta Spread
This recipe requires no refrigerated ingredients, no cooking, and is an excellent appetizer/snack or could be served as a side dish for the Apricot Dijon Ham.
- 1 14.5 oz can petite diced tomatoes, drained
- 1 4 oz can sliced mushrooms, drained
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon red wine vinegar
- salt and pepper to taste
Pour the drained tomatoes and mushrooms into a bowl. With a knife, make some cuts through the mixture to even the texture of the tomato and mushroom pieces. Add the other ingredients and mix thoroughly. Serve on crackers or italian toasts.
Submitted by James King. Thanks James!
Checkerboard Cookies
These cookies are wonderful and kids love to help make them!
- 12 square shortbread cookies (or more)
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate-hazelnut spread
On each cookie corner, alternate peanut butter and hazelnut spread. Spread thin to make a checkerboard pattern on each cookie:
——-
|PB|HZ|
——-
|HZ|PB|
——-
Serve.
Submitted by James King. Thanks James!
Apricot-Mustard Ham
Simple, easy, and the ingredients don’t require cooking or refrigeration before preparing.
- 2/3 cup apricot preserves
- 5 tablespoons Dijon mustard
- 1 16 ounce canned ham, drained and cubed
- Dried chives as garnish.
Mix preserves and mustard together. Pour over ham and toss to coat thoroughly. Sprinkle with dried chives and serve.
Can be served alone, or over salad greens or with crackers.
Submitted by James King. Thanks James!