Ingredients

• Pepperidge Farm very thin white bread (you can also just roll out white bread)
• Melted butter
• lemon pepper

Directions

1. Preheat oven to 275 degrees.

2. Brush one side of bread slices with melted butter and sprinkle with lemon pepper. Cut each slice into 3 strips. (Do not remove the crusts).

3. Place strips on baking sheets, one layer thick. Bake until desired brownness, about 15-20 minutes.

Ingredients

• 1 thin French bread stick
• 2 tablespoons olive oil
• 250g Brie, sliced
• 250g mixed red and green seedless grapes
• freshly ground black pepper

Directions

1. Preheat the oven to 200°C, 400°F, gas mark 6.

2. Cut the French stick in 1cm slices and brush them with the olive oil.

3. Bake for 10 minutes and then leave to cool. Keep the oven on.

4. Top each crostini with a slice of cheese and push 2 grapes into each. Season with black pepper.

5. Place the crostini on a baking tray and heat through for 10 minutes. Leave to cool slightly before serving.

Ingredients

• 2-1/2 T. butter
• 1 bottle Cajun sauce or other hot pepper sauce
• SAUCE:
• 4 cloves garlic, minced
• 4 cups vegetable oil for deep frying
• 1 pound large shrimp
• 1 tsp. black pepper
• 1 tsp. onion powder
• 1 T. ground cayenne pepper
• 1 T. garlic powder
• 2 cups flour
• 2 T. creole seasoning or other hot and spicy seasoning mix

Directions

Combine the flour and seasonings in a zip top plastic bag. Seal the bag and shake it to mix the ingredients together. Peel and devein the shrmp, leaving the tails attached. Rinse the shrimp under cold water, then place them in the plastic bag with the dry coating mixture. Close the bag and shake to coat the shrimp with the mixture. Place the coated shrimp on a baking sheet. Place in the refrigerator to chill for 15 to 20 minutes. Do not discard the flour mixture.

Whisk together the garlic, butter and hot sauce;set aside. Heat the oil to 375º. Place the shrimp back in the plastic bag with the flour mixture and shake again. Fry the coated shrimp in hot oil for about 3 minutes each or until light golden brown. Remove from the deep fryer and coat with the hot sauce mixture before serving.

Ingredients

• 1 can crescent rolls
• yellow or brown mustard (your preference)
• thinly sliced ham
• shredded swiss cheese
• canned fried onions

Directions

Spread crescent rolls in bottom of 9×13 pan. Spread with mustard. Layer 1 piece of ham, shredded Swiss and canned onion rings on top. Bake 20 minutes at 375(F)

Ingredients

• 1 cup (4 ozs.) grated Cheddar
• 1/4 cup bacon bits
• Thin whole-grain cracker
• Garnish: 2 tbls. honey mustard
• Optional: 8-10 cherry tomatoes, halved

Directions

Makes 15-20 appetizer-size servings

1. Preheat oven to 300 degrees.

2. In a mixing bowl, combine grated Cheddar, bacon bits and honey mustard. Lay crackers on baking sheet, top each cracker with 1 tablespoon of the cheese mixture. Top with optional cherry tomato half.

3. Place in oven for 5-10 minutes or until cheese melts. Serve warm.