ENGLISH TOFFEE

1 cup chopped pecans
1 cup sugar
1 cup butter
3 tbs water
1 tsp vanilla
1 1/2 cup chocolate chips

Lightly spray a 9" x 9" pan with cooking spray. Sprinkle chopped pecans on the bottom of the pan, set aside. Combine butter, sugar and water in sauce pan. Bring to a boil over medium heat, stirring to hard ball stage. Spread over pecans. Quickly spread chocolate chips evenly over hot toffee. Let melt. Spread like frosting over toffee.

RELISH APPETIZER

This is such a rich and delicious appetizer.

8 oz cream cheese
1/4 cup diced red peppers
1 jar of Harry & David Pepper & Onion Gourmet Relish
2 tsp. dried chili pepper flakes
1 can corn
3 green onions

Place cream cheese on a platter. Top with 1 jar of Harry & David Pepper & Onion Gourmet Relish mixed with corn and peppers. Top with diced green onions. Serve with rice crackers, wheat thins or your favorite cracker.

GRILLED PORK MEATBALLS WITH PINEAPPLE-CHIPOTLE CHUTNEY

1 lb bulk pork Italian sausage
2 scallions, finely chopped
Salt and pepper
1 1/2 cups long-grain rice
1 1/2 tablespoons sesame seeds, toasted
1 tablespoon vegetable oil
4 sliced canned pineapple in juice, finely chopped, plus 1/2 cup juice
One chipotle chile in adobo sauce, finely chopped
1/4 teaspoon ground cumin
2 tablespoons chopped cilantro



In a medium bowl, combine the sausage and half of the scallions; season with salt and pepper. Shape into meatballs.

In a medium saucepan bring 3 cups water to a boil. Stir in the rice, cover, lower the heat and simmer for 15 minutes. Using a fork, stir in the sesame seeds.

Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning, until cooked through and browned, about 15 minutes.

In a small saucepan, combine the pineapple, pineapple juice, chipotle and cumin; cook over medium heat until reduced by half, 10 minutes. Pour the sauce over the meatballs; stir in the cilantro and remaining scallions. Serve over rice.

LEEK AND BACON TART

One 9-inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise (about 2 1/2 cups)
3 slices bacon, cut crosswise 1/4 inch thick
1/4 cup sour cream
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
Salt and pepper

Preheat the oven to 350. Prick the crust all over with a fork and cover with tinfoil. Bake for 15 minutes. In a small bowl beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden brown, about 10 minutes. Let cool on a rack.

Meanwhile, rinse leeks well to dislodge any dirt, then dry.


In a medium skillet, cook the bacon over medium heat until lightly golden, 8-10 minutes. Drain off all but 1 tablespoon bacon grease. Add the leeks to the skillet and cook until crisp-tender, about 2 minutes. Let cool.



In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture in the bottom, then pour in the cream mixture. Bake until set about, 35 minutes. Transfer to a rack to cool before serving.

CURRY CRUNCH SALAD

1 cup plain Greek-style yogurt
Juice of 1 lemon
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon tumeric
1 teaspoon ground cardamom
Ground cinnamon, for sprinkling
3 tablespoons extra-virgin olive oil
Salt and pepper
3 cups chopped skinned rotisserie chicken
1 cup red seedless grapes, halved
4 scallions, very thinly sliced on an angle
1/4 cup slivered almonds, toasted

In a medium bowl, combine the yogurt, lemon juice, curry powder, honey, tumeric and cardamom; sprinkle with cinnamon, then whisk in the extra virgin olive oil. Season with salt and pepper.

Add the chicken, grapes, scallions and almonds to the dressing and toss to coat. Serve over a bed of lettuce or with crusty french bread.

JALAPENO POPPERS

Jalapenos
Cream Cheese
Bacon
Toothpicks
Rubber Gloves (IMPERATIVE)

Preheat oven to 375 degrees. While using gloves, slice each jalapeno in half and remove seeds. Fill with cream cheese and wrap with bacon. Secure with a toothpick. Place a wire rack on a baking sheet. Bake at 375 degrees for 25 minutes or until bacon is crispy.