Ingredients:

• Package monterey jack cheese (about .75 lb.

Directions:

1. Cut cheese into slices about the size of a pat of butter.
2. Use Teflon cookie sheet – do not grease!
3. Place 6 cheeses on a sheet.
4. Bake until cheese stops bubbling. About 9 minutes.
5. Remove with Teflon spatula and place on waxed paper.

Makes about 4-5 dozen.

Runner-up in the 2008 Fall Fest Recipe Contest!

Ingredients:

• 6 oz jar marinated artichokes, drained, reserving marinade
• 1 can garbanzo beans drained
• 2 Tbl.thinly sliced scallions
• 1 Tbl. finely shredded lemon zest

Directions:

1. Put beans, scallions, zest, and reserved marinade in food processor.
2. Process until well blended and transfer to bowl.
3. Coarsely chop drained artichokes and add to bean mixture.
4. Season with salt and freshly ground pepper to taste.

makes 1-2 cups

Runner-up in the 2008 Fall Fest Recipe Contest!

Ingredients:

• 1 package whole pita pockets

Directions:

1. Preheat oven to 350 degrees.
2. Cut each pocket to get 16 slices and lay, overlapping the triangles, so that all 4 pockets fit on one cookie sheet.
3. Drizzle with olive oil.
4. Sprinkle with herbs of your choice or sprinkle with any seasoning you wish.
5. Cook 12 minutes in oven. Turn oven off and leave pita triangles inside to crisp up about another 15-20 minutes.
6. Cool and store in air-tight container.

Ingredients:

• 1 pkg. oyster crackers
• 1/2 cup canola oil
• 1 pkg. original ranch dressing mix
• 1 Tbl. dill seed ground together with
• 1 Tbl. cracked black pepper

Directions:

1. Mix all ingredients well.
2. Spread on cookie sheet.
3. Bake at 350 degrees for 3 to 4 minutes.
4. Do not cook longer as crackers burn easily.

Ingredients:

• 2 cans garbanzo beans, drained
• 3 cloves garlic, minced
• 1 red bell pepper, roasted
• 1/2 cup tahini
• 1/4 cup water
• 2 Tblsp. olive oil
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/3 cup fresh lime juice

Directions:

1. Process all ingredients in a food processor ’til smooth, stopping to scrape down sides; add more lime juice if necessary.
2. Serve with minced parsley on top.

Ingredients:

• 2 cups fresh or frozen baby limas
• 2 cloves garlic, sliced
• 1/2 cup water
• 1/2 tsp. salt (kosher preferred)
• 3 Tblsp. olive oil
• 1 Tblsp. fresh lemon juice

Directions:

1. Place above in medium saucepan. Bring to a boil over medium-high heat. Cover; when boiling, lower heat and cook about 15 minutes until beans are very tender. Watch carefully and add small amount of water to prevent burning if necessary.
2. Coarsely puree beans and garlic in a food processor.
3. Transfer to a small bowl and gradually beat in 3 Tblsp. olive oil, 1 Tblsp. fresh lemon juice
4. Add kosher salt and freshly ground pepper to taste.

To serve: drizzle with a little olive oil and grated lemon zest.

Ingredients:

• Nonstick cooking spray
• 3 T. sugar
• 2 t. fennel seeds
• 1 t. dried crushed red pepper
• 1 t. salt
• 1 cup whole almonds
• 1 T. water

Directions:

1. Preheat oven to 325 degrees.
2. Line baking sheet with foil and spray with cooking spray.
3. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl.
4. Mix in almonds and 1 T. water.
5. Spread mixture on baking sheet in single layer.
6. Bake until sugar melts and almonds are deep golden brown, stirring often, about 20 minutes.
7. Separate almonds with fork and cool.
8. Transfer almonds to bowl and serve.

Can be prepared 1 week ahead.