INGREDIENTS:

• 6 hard boiled eggs, chopped
• 3-4 stalks of celery, chopped
• 1 cup peas
• 1 small onion, chopped
• 2-3 packages salad shrimp
• 2-3 packages crab meat, chopped
• Salt and pepper
• 2 cups real mayo
• 1 cup milk (to thin out mayo)
• 1/4 cup sugar
• 1/4 cup vinegar

DIRECTIONS:

1. Chop all dry ingredients and mix together.  Add salt and pepper to taste.

2. For salad dressing: mix together mayo, milk, sugar and vinegar together and pour over the dry ingredient mixture.  Toss all items together.

3. Refrigerate till chilled and solid.  Serve.

SERVES 12

INGREDIENTS:

• 2/3 cup sugar
• 1/2 tsp salt
• 1/2 cup of unsalted butter
• 2 eggs well beaten
• 2 tsp baking powder
• 1-3/4 cup flour
• 1/4 tsp baking soda
• 3 mashed banana

DIRECTIONS:

1. Combine sugar, salt and butter; add eggs.

2. Mix baking soda with flour and powder. Stir flour mixture along with mashed bananas into sugar and egg mixture.

3. Bake 350° for 1 hour and 10 minutes

SERVES 10

INGREDIENTS:

Crust:

• 36 graham cracker squares, crushed
• 1/2 C. sugar
• 12 Tbsp melted butter

Topping:

• 2 – 8 oz. cream cheese, softened
• 1 pint whipping cream
• 2 C. powdered sugar
• 2 – 16 oz. (or 3 – 10 oz.) frozen raspberries
• 2Tbsp. cornstarch

Optional- For a beautiful and fresh touch, top torte with a cup of fresh raspberries or blackberries (gently tossed with a 1 tsp of fresh lemon juice before placing on top).

DIRECTIONS:

1. Mix crust ingredients together and press onto the bottom of a 9 X 13 pan.

2. Bake for 12 – 15 minutes at 350 degrees.

3. Drain raspberries, reserving the juice.

4. Beat the cream cheese, and then add powdered sugar and 1 Tbsp of the liquid whipping cream. Mix together until just blended (don’t over mix).

5. In a separate bowl, beat the remaining whipping cream (works best if cream has been in the freezer for about 5 minutes before beating).

6. Fold the whipped cream into the cream cheese mixture. Spread on top of crust.

7. Mix cornstarch into the reserved raspberry juice. Thicken it over medium heat, then let it cool and mix in the raspberries.

8. Spread raspberries on top of cream mixture.

9. Chill in refrigerator for 2 hours before serving (can be made a day ahead of when needed).

10. Top with Cool Whip if desired. If desired, top with a few fresh raspberries or blackberries tossed in 1tsp of lemon juice.

Additional option: Recipe can be cut in half and made in an 8 X 8 pan.

SERVES 15+

INGREDIENTS:

• 2 broccoli crowns
• 1/4 C pecan pieces
• 1/4 C craisins
• 1/4 C Sendik’s Creamy Vidalia Onion Salad Dressing
• Garnish with shaved parmigiano reggiano

DIRECTIONS:

1. Chop brocolli crowns into small bite size pieces.

2. Toss brocolli in a serving bowl with pecans, cranraisons and Sendik’s Creamy Vidalia Oinion salad dressing. Refrigerate until ready to serve. Before serving top with freshly shaved parmigiano reggiano.

SERVES 4

Courtesy of Pamela Rodriguez

INGREDIENTS:

• 1 box chicken stock
• 1/2 cup wild rice
• 1/2 onion, chopped fine
• 1/2 cup chopped mushrooms
• 1 lb. Italian sausage
• 1 can cream of mushroom soup
• 1/4 cup chopped pecans
• salt and pepper to taste

DIRECTIONS:

1. Cook the rice in the chicken stock, along with the onions until rice is cooked.
2. In the mean time, remove sausage from casings. Fry until done, crumbling as it cooks. Drain.
3. Combine remaining ingredients and bake in a greased casserole dish at 350 for 30 minutes, covered.

Serves 6

Ingredients

• 36 sheets of phyllo dough
• 6 TBL unsalted butter, melted
• 4 TBL lightly toasted chopped pecans
• 10 oz. mild goat cheese, softened
• 1 ½ cups finely diced smoked duck breast
• 3/4 cup cranberry relish
• 2 TBL minced scallions
• 1/3 cup balsamic vinegar

Directions

1. Preheat oven to 400°. Stack phyllo sheets between two sheets of wax paper and covered with a damp kitchen towel.
2. Mix together goat cheese, pecans and duck breast.
3. Lay one sheet of phyllo dough on a piece of wax paper and brush with melted butter. Fold in half lenghwise. On bottom of sheet place aprox. 1 TBL of duck mixture, top with a tsp. of cranberry relish and sprinkle lightly with scallions. Fold phyllo into a triangle, as you would a flag. Repeat process – should yield approximately 36 appetizers.
4. Place on baking sheet. Brush with remaining butter.
5. Bake in lower third of over for 15 minutes or until golden brown.
6. In small saucepan heat balsamic vinegar over medium heat until reduce to about half. Serve as a dipping sauce.

Can be made a day ahead of time and reheat at 375° for 10 minutes.

Ingredients:

CRUST

• 1 cup butter (or margarine)
• 3/4 cup sugar
• 3 cups coarsel crushed salted pretzels

FILLING

• 1-8oz pkg. cream cheese (room temp)
• 1/2 cup cofectioner sugar
• 2-2oz envelopes Dream Whip whipped topping mix
• 1-32 oz can cherry pie filling

Directions:

CRUST

1. Melt butter or margarine in a saucepan.
2. Add sugar and blend.
3. Remove from burner.
4. Add pretzels and blend lightly.  Reserve 1 cup for topping.
5. Press remainder into ungreased 13×9x2 pan

FILLING

1. Blend cream cheese and confectioners sugar in a large bowl.
2. Prepare whipped topping mix as directed on pkg.
3. Fold whipped topping into cream mixture.
4. Spread 1/2 cream cheese mixture on crust.
5. Spread cherry pie filling evenly over cheese mixture, then place remaining cheese mixture over cherries.
6. Top with reserved pretzel mixture.

Refrigerate 1 1/2 – 2 hours or overnight

Ingredients

• 8 thick slices crusty Italian bread
• 2 TBL Sendik’s extra virgin olive oil
• 8 strips Nueske’s® bacon, cooked, cooled, drained and crumbled
• 4 oz soft Goat Cheese

Tomato Topping:

• 1 ¼ lbs Roma Tomatoes (about 4 medium), cut into ½” pieces
• 2 TBL Sendik’s extra virgin olive oil
• 1 TBL Sendik’s balsamic vinegar
• 2 tsp fresh minced garlic (about 4 cloves)
• 3/4 tsp Kosher salt
• 1 cup fresh basil, chopped and loosely packed

Directions

1. Mix all of the topping ingredients except basil in a medium bowl.
2. If serving within 2 hours, let stand so tomatoes release their juices.
3. If not serving immediately, refrigerate, covered, up to 24 hours. Bring to room temperature before serving.
4. Stir in basil.
5. Brush both sides of bread with oil and grill or toast until lightly browned.
6. Spread goat cheese on each slice, spoon on tomato topping and sprinkle with bacon.