*Goat Cheese Stuffed Won Tons with Spicy Carrot Lemon Chutney*

1 package square wraps
Peanut oil for frying won tons
11 oz. goat cheese
3 tablespoons of Ms. Earle's Spicy Carrot Lemon Chutney
1 small shallot clove, minced
2 garlic cloves, minced
3 tablespoons walnuts, toasted and chopped

Mix together goat cheese, Ms. Earle's Spicy Carrot Lemon Chutney, shallots, garlic and walnuts, Use one teaspoon of filling per wrap. Follow folding directions, alternate shapes for an attractive display. Heat peanut oil in skillet to 350 degrees or until oil spatters. Fry 4 to 6 won tons at a time, turning once until won tons are golden (about 2 minutes). Drain on paper towels. Serve with you favorite Jam on the side. Yields approximately 35 min.


*Sweet Sentations Honey Pecan and Cheese*


6-8 oz.   Blue, Gorgonzola or Goat cheese
1/2 cup  Sweet Sentations Honey Pecan
             Wheat Thins

Place cheese on serving platter, top with Sweet Sentations Honey Pecan sauce. Serve with crackers.
A very elegant appetizer and one of the easiest you will ever make.


*Italian Cheese with Berries and Balsamic*

1 cup  Pecans or walnuts
½ cup + 2 tblsp Frangelico liqueur divided
2 8 ounce packages mascarpone cheese
¼  cup confectioner’s sugar
1 cup  Ms. Earle’s raspberry jam, slightly warmed
¼  cup  Pastamore’ Fig Balsamic
1 pound  purple seedless grapes
½  pint  fresh strawberries or raspberries
½  pint  fresh blueberries or blackberries

Soak nuts in ½ cup Frangelico.  Meanwhile in a mixing bowl, combine mascarpone cheese, confectioner’s sugar and 2 remaining tablespoons Frangelico.  Beat at medium speed with an electric mixer until smooth.

Place one cup mascarpone mixture in a *pastry bag with a plain tip.  Pipe approximately ¼ cup mascarpone mixture into the bottom of 4 stemmed dessert glasses.  Top with 2 tablespoons raspberry jam and sprinkle with 2 tablespoons of nuts per glass.  Drizzle 1 ½ teaspoons  fig balsamic vinegar over the nuts in each glass.  Repeat mascarpone and raspberry jam layers, using remaining ingredients.  Top with fresh fruit, starting at the back edge of each glass with a grape cluster and adding berries in a cascading design.  Sprinkle 2 tablespoons nuts in each glass and drizzle 1 ½ teaspoons tangerine fig balsamic vinegar over fruit and nuts in each glass.

** Using a resealable plastic bag with one corner snipped works as well.