By: Lauren McGrogan

Honey Goat Cheese Baguettes

By: Barb Dahl

12 sliced baguettes
1 stick butter
goat cheese
honey (you determine how much to decide sweetness)
sliced pear or strawberry

heat oven to 350

Melt butter & spread on both sides of baguettes
drizzle honey over tops of baguettes
place one tbsp of goat cheese on each one
bake at 350 for 10-15 min or until the cheese is bubbly & the bottoms are browned & crisp
Drizzle more honey on top of each one
let cool a few minutes
place a slice of pear or strawberry on top of each one or serve them on the side

Baked Brie

By: Sarah Bernardoni

Deviled Eggs

By: Melissa Collins

6 eggs, hard-boiled

1/4 c. mayonnaise

1 tsp. yellow mustard

Paprika

Halve hard-boiled eggs lengthwise and remove yolk. Place yolks in a bowl, mash with fork. Add mayo and mustard, mix well. If desired, season with salt and pepper. Stuff egg halves with yolk mixture Cover and chill until serving time (up to 24 hours). Garnish with paprika.

Pea Pesto Crostinis

By: Angie Frey

Ingredients

Pesto:

• 1 (10-ounce) package frozen peas, defrosted
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/3 cup olive oil

Crostini:

• 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
• 1/3 cup olive oil
• 8 cherry tomatoes halved or 1 small tomato, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Cheesy Artichoke Bites

By: Jodie Ryan

24 small wonton wrappers (3-inch squares) 2 jars (6.25 ounces each) marinated artichoke hearts 1/4 cup chopped red bell pepper 1/3 cup sliced ripe pitted olives 1/4 cup (1 ounce) fresh grated Parmesan cheese 1 garlic clove, pressed 1/2 cup mayonnaise

1.	Preheat oven to 350°F. Press wonton wrappers into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Drain artichoke hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus®. Grate cheese using Deluxe Cheese Grater. Press garlic using Garlic Press.
2.	Combine chopped vegetables, olives, cheese, garlic and mayonnaise in Classic Batter Bowl.
3.	Fill prepared muffin cups with artichoke mixture using Small Scoop (1 scoop per muffin cup). Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.

Queso Dip

By: Angie Frey

1/2 lb. Velveeta Cheese

1 can pinto beans

1 tomato- cut up into small pieces

1/2 green pepper or a few jalapeños- chopped very small

2 Tbsp. chopped onion

1 Tbsp. salsa

Combine over low heat until cheese is completely melted