Ever need to make a quick appetizer and you’re not quite sure what to make? Time is precious but you don’t just want to clunk down a bowl of chips on the table, right?

This week I made a new batch of jam, Vanilla Pear Jam to be exact. I wanted a way to showcase it for potential buyers and needed a recipe, preferably one that was quick and easy. I think I came up with one that can add a touch of elegance to any buffet table or can be served on the coffee table and shared amongst friends. Experiment with different types of jam to find a flavor that suits you. Enjoy!

Brie with Vanilla Pear Jam

2 tbsp. vanilla pear jam or jam of your choice
1 8 oz. round of Brie
5 wheat crackers (I used Wheat Thins)
¼ c. walnut halves
1 ½ tsp. melted butter

Warm up jam in the microwave for a few seconds and brush or pour over cheese round. Process 5 crackers with the walnuts in a food processor or crush by hand. Combine crushed cracker/walnut mixture with melted butter then press onto jam covered Brie. Serve with additional crackers. Makes about 8 servings

by Lorrie of WitsEndDesign

Because most of the U.S. is in the Holiday mood with Thanksgiving and Christmas just days away, the cooks in our midst are planning out menus. This salad is an absolute "go with" for a meal that includes a roasted turkey. It's quite simple to make but must be the day before and in stages.

Ingredients:
1 large packages of orange Jell-o
2 cups of boiling water
1 can of WHOLE cranberry sauce
1 11 oz. can of mandarin oranges - drain the liquid in a 1 cup measure - add water to make = 1 cup
1 cup of rough cut walnuts
1 cup of red seedless grapes

Method:  Empty the contents of jell-o packet into a large bowl. Bring 2 cups of water to a boil. Pour over jell-o. Stir well, until the jell-o crystals are all dissolved. Pour in the 1 cup of reserved mandarin orange liquid plus water and stir well. At this point, add the whole cranberry sauce while jell-o is warm so that the cranberry jell breaks down and the cranberries are released in to the jell-o. Whisk this melange together, incorporating the cranberry sauce and jell-o. Put this in the fridge to jell just until it thickens enough to suspend the fruit additions.

When it is thickened enough, add the drained mandarins, walnuts and grapes. (if grapes are large, cut in half).
At this point, if you want to use a special serving bowl, pour the entire mixture into it and return to the fridge to completely jell. When it is jelled, cover the bowl with a plate.





This dish is my absolute favorite part of the Thanksgiving meal. I am so happy when the meal is at my house, because I get to keep the leftovers. There's never enough of this salad for me.

By Rita of sammysgrammy