Dip For The Stars

"A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!"

INGREDIENTS

• 1 cup unsalted butter
• 3/4 pound feta cheese, crumbled
• 1 (8 ounce) package cream cheese, softened
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth
• ground white pepper, to taste
• 1/2 cup pine nuts, toasted
• 1 cup chopped sun-dried tomatoes
• 3/4 cup pesto sauce

DIRECTIONS

1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

SERVINGS : 30

Spicy Gingerbread Men

"Spicy gingerbread men. For best flavor, do NOT use blackstrap molasses."

INGREDIENTS

• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

SERVINGS : 30

Vanilla Crepes

"After the first time you put the vanilla in, there was never a last...it became a tradition."

INGREDIENTS

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

DIRECTIONS

DIRECTIONS

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

SERVINGS : 12

"This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages."

INGREDIENTS

• 1 lemon
• 1 lime
• 1 orange
• 1 1/2 cups rum
• 1/2 cup white sugar
• 1 (750 milliliter) bottle dry red wine
• 1 cup orange juice

DIRECTIONS

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

SERVINGS : 6

California Peach Sangria

"California peaches and peach puree make this sangria sweet, fruity and refreshing."

INGREDIENTS

• 1 (750 milliliter) bottle dry white wine (such as Sauvignon Blanc), chilled
• 1 cup Summerwhite® peach puree
• 1/2 cup peach brandy
• 2 tablespoons sugar
• 1 peach, pitted and thinly sliced
• 4 slices lime
• To garnish:
• Mint sprigs

DIRECTIONS

1. Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint sprigs.

SERVINGS : 6

Peanut Salad

"Recipe of caramel pudding layered with bananas and peanuts."

INGREDIENTS

• 2 cups brown sugar
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 2 eggs
• 2 cups milk
• 2 bananas, peeled and sliced
• 1 cup chopped Spanish peanuts

DIRECTIONS

1. In large saucepan over medium heat, stir together brown sugar, flour, salt and eggs, stirring until eggs are incorporated and sugar is dissolved. Continue to stir and add milk, slowly, until mixture thickens, 20 to 30 minutes. Remove from heat and cool completely.
2. In a glass serving bowl, layer portions of pudding with bananas and chopped peanuts. Chill until serving.

"8 SERVINGS"

Peaches and Cream Pops

"Creamy and fruity, these refreshing frozen peach and yogurt pops are delightful to eat and easy to make."

INGREDIENTS

• 1/2 cup peeled, chopped fresh California peaches
• 1/3 cup peeled, pureed fresh California peaches
• 2/3 cup nonfat vanilla yogurt

DIRECTIONS

1. Puree 1/2 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours.

FOOTNOTE

• * For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling.