Please read the recipe before starting!

Ingredients

• 4 ounces plain cream cheese * at room temperature

• 1 tsp chives * minced

• 1 tsp basil * minced

• 1 tsp parsley * minced

• Crackers any variety you prefer. Enough to serve you and your guest.

• 1 large cucumber

*Herbed cream cheese can be substituted for plain cream cheese. Omit the herbs in this recipe if you choose the herbed cream cheese option.

Method

• Finely chop the chives, basil, and parsley.

• Cut the cucumber into 10 slices that are about 1/4 inch thick, then cut each slice into quarters.

• Mix the herbs into the softened cream cheese until well-combined.

• Spread the cream cheese onto the crackers and top each with a piece of the cucumber.

Notes

Tips and Techniques for the Best Herbed Cream Cheese Cucumber Crackers

• Make sure to set the cream cheese out at least an hour before you need it to allow it to come to room temperature.

• Any combination of fresh herbs can be used. I prefer to use chives, basil, and either dill or parsley.

• Add a clove of minced garlic to make a Garlic Herb Cream Cheese, if preferred.

FAQ's

• What herbs are best to use in Herb Cream Cheese? You can use any combination of fresh herbs, but chives, basil, dill, thyme, oregano, and parsley are the most commonly used.

• What is Herbed Cream Cheese used for? Herbed Cream Cheese is commonly used as a spread or dip for crackers and vegetables. You can also use it on sandwiches, wraps, bagels, and so much more!

If you want to make the canapés in advance your best bet is to do all the prep work earlier in the day and store the toppings in sealed containers. Just before you’re ready to serve you can easily assemble the canapés in a few moments.

Please read the recipe before starting!

Ingredients

• 6 strawberries

• 1 kiwi and 1 banana

* or fresh cantaloupe, pineapple, or melon

• 50 mL (1/4 cup) granulated sugar

• 125 mL (1/2 cup) orange juice

• 15 mL (1 Tbsp) cornstarch

• 4 bamboo skewers soaked in water for 10 minutes

Method

• Wash all fruit and cut it into large chunks.

• Place the fruit alternately onto the skewers.

• Mix the cornstarch with the sugar in a small saucepan, gradually adding the orange juice. Mix well.

• Heat mixture on medium heat until it is boiling and the mixture starts to thicken. Stir continuously.

• Brush the mixture over the fruit.

• Heat oven to broil setting. Broil 3 minutes, turning the kabob and brushing with the glaze halfway through.

• Serve immediately.

• If serving a later time, wait to broil the kabobs until you are ready to serve.

Please read the recipe before starting!

Ingredients

• 2 potatoes, baked and cooled

• 30 mL (1/8 cup) butter or margarine, melted

• 60 mL (1/4 cup) shredded or grated cheddar cheese

• 2 strips of bacon cooked until crisp

• 1 green onion

• 60 mL (1/4 cup) of sour cream

Method

• Preheat the oven to 180º C (350º F).

• Prepare all toppings:

  • Cook bacon until very crisp. Use paper towels above and below the bacon and microwave the bacon, turning occasionally until very crisp. Cool and cut into small bits. Use a cutting board!

  • Grate the cheese.

  • Chop the green onion into small pieces using a cutting board.

• Bake the potatoes in the microwave until fork-tender. Usually this is four to eight minutes, but it varies depending on the size of potato and the power of the microwave.

• Cut each potato into four sections lengthwise.

• Scoop out the pulp of the potato, leaving about 1 cm or less of thickness. If too much pulp is left, the potato skins will not become crisp.

• Brush the potato skins with melted butter.

• Place the potato skins on an ungreased cookie sheet and bake 10 to 12 minutes until crisp.

• Sprinkle with cheese, onions, and bacon bits.

• Place the potato skins on a serving dish and add a dollop (scoop) of sour cream.

• Serve immediately.