Ingredients:

• 12 jalapeño peppers
• 1/2 block of cream cheese
• 1 cup shredded cheese
• Frank’s Red Hot Sauce (to taste)
• 12 bacon strips

Instructions:

1. Prep the Jalapeños: Slice them lengthwise & remove seeds.
2. Make the Cheese Filling: Mix cream cheese, shredded cheese & hot sauce.
3. Fill the Peppers: Stuff each jalapeño with the cheese mixture.
4. Wrap with Bacon: Wrap each with a strip of bacon.
5. Bake: Preheat oven to 425°F (220°C) & bake for 22-25 mins.
6. Serve & Enjoy: Let cool slightly before serving.

Suggested Items to Include:

• Spanish cured hams like Jamón Ibérico or Jamón Serrano
• A spicy sausage like Chorizo
• Spanish cheese like Manchego or Garrotxa
• Classic Spanish olives like Manzanilla
• Sweet and smoky Piquillo Peppers
• Marcona Almonds
• Membrillo (Quince paste)
• Red salsa or Salsa Verde
• Grilled asparagus or cherry tomatoes
• Fresh figs or sliced pears

Instructions:

Assemble Your Spanish Charcuterie Board:

Pick 5-7 items from the list to create a well-rounded and delicious board. Here’s a suggested selection:

1. Jamón Ibérico or Serrano
2. Chorizo
3. Manchego Cheese
4. Olives (Manzanilla or Arbequina)
5. Marcona Almonds
6. Salsa Verde
7. Fresh figs

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 1 garlic clove, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper, to taste
• 1/2 cup tomato juice (more if needed)
• Fresh basil or parsley (for garnish)

Instructions:

1. Blend the Vegetables: In a blender, combine the tomatoes, cucumber, red bell pepper, onion, and garlic. Blend until smooth.
2. Add Seasoning & Liquids: Add olive oil, red wine vinegar, salt, and pepper. Blend again. Add tomato juice gradually until you reach the desired consistency.
3. Chill: Refrigerate the gazpacho for at least an hour (overnight for better flavor).
4. Serve: Pour into small cups or shot glasses and garnish with fresh basil or parsley.

Ingredients:

• 2 boxes store-bought frozen churros
• One jar chocolate or caramel dipping sauce
• Powdered sugar

Instructions:

1. Unwrap the churros: Place them on a tray and hide the boxes in the recycle bin.
2. Heat: Follow the heating instructions on the package.
3. Add Elegance: Sprinkle powdered sugar on top (optional if you’re short on time).
4. Serve: Pair with chocolate or caramel dipping sauce and enjoy!

Ingredients:

• 1 bottle of red wine (750 ml, fruity like Merlot, Zinfandel, or Spanish Rioja)
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 cinnamon stick (optional, for warm spice)
• 1-2 cups soda water or club soda (optional, for fizz)

Instructions:

1. Combine Liquids: In a large pitcher, mix wine, orange juice, lemon juice, and simple syrup (if using).
2. Add Fruit: Stir in the orange and lemon slices.
3. Chill: Refrigerate for at least 2-4 hours (overnight for best flavor).
4. Serve: Before serving, add soda water for a refreshing fizz (optional).

Ingredients:

• 1 Boursin cheese (any flavor)
• ½ cup grated Parmesan cheese
• Hot honey, for drizzling
• Crusty baguette, sliced (or crackers)

Instructions:

1. Prepare the Boursin: Roll the Boursin cheese in the grated Parmesan until fully coated.
2. Air Fry: Place the coated Boursin in the air fryer basket. Cook at 375°F (190°C) for 8-10 minutes or until the outside is golden and crispy.

Ingredients

• 1 container small bocconcini (mini mozzarella balls)
• 1 container cherry tomatoes
• Basil leaves
• Balsamic glaze, for drizzling
• Metal or wooden skewers

Instructions:

1. Assemble the Skewers: Thread one bocconcini, one basil leaf, and one cherry tomato onto each skewer. Repeat until the skewer is filled, alternating ingredients for a colorful presentation.
2. Serve: Arrange skewers on a platter or get creative with this fun serving suggestion:
• Place a couple of pickleballs inside a clear vase or container.
• Use the holes in the pickleball to stand the skewers upright for a fun (on-theme, Daphne-approved) display.
1. Finish: Have balsamic glaze on-hand for guests to drizzle over the skewers before eating.

Ingredients:

• 12 Croissants (mini or regular), halved
• 12 slices of prosciutto or deli ham
• Butter, softened
• Dijon mustard
• Cornichons

Instructions:

1. Slice the croissants in half horizontally
2. Spread a thin layer of butter and/or mustard
3.Add a slice of prosciutto or ham
4. Serve with a pickle on the side

Ingredients:

• 5 ounces vodka
• 5 ounce Chambord (black raspberry liqueur)
• 5 ounces fresh pineapple juice
• Ice cubes
• Lemon twist or fresh raspberry, for garnish (optional)

Instructions:

1. Combine Ingredients: In a cocktail shaker, add the vodka, Chambord, and pineapple juice.
2. Add Ice: Fill the shaker with ice cubes.
3. Shake: Vigorously shake the mixture until the outside of the shaker becomes frosty, about 10-15 seconds.
4. Strain: Strain the cocktail into a chilled martini glass.
5. Garnish: Add a lemon twist or a fresh raspberry for an elegant touch, if desired.

Frozen mini eclairs

• Colourful macarons
• Lemon or Nanaimo squares
• Mini chocolate croissants
• French butter cookies
• Jordan Almonds
• Profiteroles
• Fudge