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JOYCIE’S TANGY PEPPER-PECAN BRIE RECIPE FROM NAOMI

Appetizers don't get any easier than this, and the result is much fancier than ordinary cheese and crackers.

1/2 cup pecan halves

1 jalapeno pepper, stemmed and seeded

1/4 cup apricot preserves

4-inch round (8 oz.) Brie cheese with rind, room temperature

1 loaf French baguette

Vegetable oil

Preheat oven to 425°F. Coarsely chop pecans and jalapeno. In small bowl, combine jalapeno and preserves; mix well. Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large round pan or baking stone. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up.

Spread remaining apricot mixture over Brie; sprinkle with remaining pecans. Cut baguette on a bias into 1/2-inch thick slices.

Arrange bread around brie, and spray with vegetable oil. Bake 8 to 10 minutes or until bread is golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Yield: 12 servings

SANDY’S MEXICAN ROLL UPS

1 pkg. Flour tortillas (10)

3 - 8 oz. Cream cheese (softened) (lite is ok)

2 cans chopped ripe olives, drained

2 cans chopped Ortega Chilies, drained

1 large pkg. Taco mix

Blend cream cheese and taco mix thoroughly. Add chilies and olives, mix well. Spread mixture to edge of each tortilla and roll up jellyroll fashion. Wrap each in Saran Wrap. Age 2 to 3 days in refrigerator. Cut into 1-inch slices when ready to serve.

I halve the recipe using small taco mix and 1 8-oz. + 1 3-oz. Cream cheese, one each of olives and chilies and 5 tortillas.

NANCY’S SWISS CHEESE GARLIC SPREAD

½ cup mayonnaise

2 cloves garlic minced

2 cups grated Swiss cheese

2 tablespoons parsley, finely chopped

Mix, cover and chill. Spread on crackers. YUM