APRIL

​

Pepper Jelly and Cream Cheese Bites

 

Ingredients:

8 ounces cream cheese, softened

1/2 cup sweet and spicy pepper jelly

24 mini phyllo pastry shells (store-bought)

2 tablespoons chopped fresh parsley or green onions (optional, for garnish)

Crackers or fresh vegetables (optional, for serving)

 

Directions:

Preheat your oven to 350°F (175°C). Place the mini phyllo pastry shells on a baking sheet.

 

Prepare the Cream Cheese Filling:

Scoop about 1 teaspoon of softened cream cheese into each shell.

 

Add the Pepper Jelly:

Top each filled shell with 1/2 teaspoon of sweet and spicy pepper jelly.

 

Bake the Bites:

Bake in the preheated oven for 3 to 5 minutes, until the shells are lightly crisped and the cream cheese is slightly warmed.

 

Garnish and Serve:

Garnish with chopped parsley or green onions if desired.

Serve immediately as a quick appetizer or pair with crackers and fresh vegetables for a larger spread.

​

​

MARCH

​

Mediterranean Chicken Zucchini Bake

 

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium zucchinis, sliced

1 pint cherry tomatoes, halved

1 red onion, sliced

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

½ tsp dried thyme

Salt and pepper, to taste

3 tbsp olive oil

½ cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

 

Directions:

Preheat oven to 400°F (200°C).

Grease a baking dish with olive oil.

 

In a large bowl, combine chicken, zucchinis, cherry tomatoes, red onion, garlic, oregano, basil, thyme, salt, pepper, and olive oil.

Toss to coat.

Transfer mixture to prepared dish.

Bake for 25-30 minutes until chicken is cooked and vegetables are tender.

Sprinkle feta cheese over the top and bake 5 more minutes until slightly melted.

Garnish with fresh parsley and serve hot.

​

​

FEBRUARY

 

Pecan Pie Bark

 

Ingredients:

 Base:

1 sleeve (about 15) graham crackers, broken into squares

 

Pecan Topping:

1 cup unsalted butter

1 cup brown sugar, packed

1 1/2 cups chopped pecans

1/2 tsp vanilla extract

1/4 tsp salt

 

Directions:

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper or aluminum foil,

and arrange the graham cracker squares in a single layer to cover the entire sheet.

In a medium saucepan, combine the butter and brown sugar over medium heat.

Stir continuously until the mixture is fully melted and begins to boil.

Let it boil for 2-3 minutes, stirring constantly.

Remove from heat and stir in the chopped pecans, vanilla extract, and salt.

Pour the pecan mixture evenly over the graham crackers,

spreading it gently to cover all the crackers.

Bake for 8-10 minutes, or until the topping is bubbly and golden.

Remove from the oven and allow to cool completely.

Once cooled, break into pieces and enjoy!

 

Tips:

For extra flavor, sprinkle a pinch of flaky sea salt on top while the bark is

still warm.

Store leftovers in an airtight container for up to a week.

​