Alicia's Pampered Chef BRIE cheese appetizer

1 round of Brie Cheese cut in half width-wise
1 jalapeno seeded and chopped
1/2 c. chopped pecans
1/4 c. apricot preserves (this would probably be good with raspberry jam too)

Mix together the jalapeno, pecans and preserves. Place one of the Brie halves in an oven safe dish, cut side up. Spread half the jalapeno mixture over the top. Place the other cheese half on top of the jalapeno mixture, also cut side up. Spread remaining jalapeno mixture over top. Bake at 350 for 15-20 minutes until melty (I don't know if that is a word, but I'll give it a whirl). Let set for at least 10 minutes. I served mine with Wheat Thins.

Trader Joe's Salad

½ box assini de pepe pasta, cooked

1 bag baby arugala, stems removed and coarsely chopped

1 can Niblets corn, drained

1 container Trader Giotto's fresh bruschetta sauce

1 cup dried cranberries

Apx. ¾ cup salted pepitas

Quattro formaggio cheese

½ bottle Trader Joe's Parmesan Ranch dressing



Align ingredients side by side on a platter. Pour dressing over just before serving.

Then gently toss all ingredients together and serve.

Amberly's New Orleans Spicy Cajun Shrimp

Cajun Shrimp Butter
¾ pound unsalted butter, at room temperature
2 tablespoons Creole Seasoning
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon granulated onion
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

Creole Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon granulated onion

2 pounds large shrimp, deveined

To make the Creole Seasoning, in a small bowl, combine the salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion. Mix well and store in a jar with a tight-fitting lid.

To make the Cajun Shrimp Butter, in a food processor (I use my mixer) fitted with the metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce and Tabasco sauce. Process until thoroughly blended. Set aside.

To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9x13 baking dish and cover with the Cajun Shrimp Butter. (I use the smallest cookie scoop and just put little half scoops of butter all over, it is too hard to spread the butter around).

Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and the translucence is gone from the thickest part of the bodies, about 2 minutes longer.

Pepperoni Roll

Fluffy Italian bread rolls, filled with seasonings, pepperoni, and cheese
Yield: 8 servings
Ingredients:

1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)
Instructions:

1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.

2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**

3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.

4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a "log".

5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.

6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.

7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.

Farmhouse Chicken

4 tablespoons butter
4 tablespoons flour
2 cup milk
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix

Instructions:
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.

Appetizers.

Jalapenos, with cream cheese inside, with a chunk of peach and a chunk of pineapple, all wrapped up in bacon and grilled.

MANGO SALSA

Mango salsa is perhaps the most vibrant example of a triad of flavors.

4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeno chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste

In a bowl, combine all of the ingredients and toss well. Serve immediately.

Makes about 6 cups