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Whether you are hosting a party or going to one, it's always nice tohave a few appetizer recipes in your back pocket.  Bring along one or more of these delicous treats and you are sure to be the life of the party and score an invitation to the next fun event!


Check out episode #101



  • 5 large fried chicken tenders

  • 1 block of cream cheese

  • 2 cups shredded cheddar cheese

  • 1 small bottle of ranch dressing




Chop chicken tenders into small bite sized pieces and set aside.


In a medium saucepan, over medium low heat, combine ranch dressing and add entire block of cream cheese (you may want to cut it into chunks to speed melting process) until the cream cheese is melted and the mixture is smooth.


Preheat oven to 350.


Add chicken and 1 ¾ cups of cheese to ranch/cream cheese mixture. Mix well.


Pour into a baking dish and sprinkle with remaining cheese.


Bake 20 minutes or until cheese on top is melted and has formed a golden crust.


Serve with tortilla chips or crackers.


Check out episode #101



  • 1 cans crescent rolls

  • 1 jar jam (blackberry or apricot are my favorite)

  • 1 medium round of brie

  • 1 egg

  • 2 Tbs milk, water or cream

  • Slivered almonds




Preheat oven to 350.


Roll out one can of crescent rolls and close perforations. Arrange dough (you may have to piece work this) so that it is one piece large enough to completely enclose the brie (you may need all or a portion of the second can for this –depending on the size of the brie round).


In the middle of the dough, spread 2 tablespoons of jam. Place brie on top of the jam, and put another 2 tablespoons on top of the brie.  Wrap dough all around brie and seal. You can use any extra pieces to decorate the brie.


Beat egg in a small bowl and add 2 Tbs of milk or cream or water. Brush egg wash over brie, and sprinkle with slivered almonds. Bake it for 16-20 minutes or until brie is golden brown and completely cooked. The egg wash will make it shiny and beautiful.


Let cool about 20 minutes before serving, or cheese will be very melted and will run out of the dough when cut.









Check out episode #101



  • ¾ lb prosciutto very thinly sliced (you should almost be able to see through it).

  • 1 lb asparagus



Trim ends off of asparagus and place in steamer.


Steam according to your steamer’s directions, only steam until asparagus is only ½ way cooked –it should still be somewhat crunchy to the bite. Let cool.


When asparagus is cooled, separate 1 slice of prosciutto and lay down horizontally.


Place 1 asparagus at an angle with the prosciutto (it should look like a V), then roll up –at an angle.


Make sure the bottom is covered and the floral tip of the asparagus remains uncovered.


Refrigerate and serve cold.

Strawberry Bruschetta

Check out episode #108



1 ½ cups fresh sliced strawberries

1 ripe mango

1 cup quartered grape tomatoes

2 Tbs thinly sliced basil leaves

½ shallot –minced

2 Tbs good quality olive oil

1 Tbs apple cider vinegar

1 Tsp white sugar

½ Tsp ground pepper

½ Tsp salt Bruschetta

1 French bread baguette sliced into ¾ inch slices at an angle

1 package softened goat cheese

2 Tbs olive oil 



For the topping:

Simply combine ingredients in a large bowl and set aside, allowing the fruits to macerate while you prepare the bruschetta. 


For the bruschetta:

Turn oven on to broil setting. Cut the baguette at an angle into slices that are approximately ¾ inch thick. Brush each side with olive oil and place on a cookie sheet, making sure not to overlap the slices.


When the oven is ready, place bread into oven for approximately 1 minute (oven temperatures can vary -Don’t walk away! ) or until the edges of the bread are brown and the center is golden. Turn slices over and broil another minute or so –until the color matches the other side. Remove immediately and let cool for a minute or two.   Once bruschetta is cooled, slather with an even layer of goat cheese and top with the strawberry mixture. This is delish! Enjoy!

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