Tomato Rosemary Tart

from Southern Living

• 3 plum tomatoes
• 1/2 ts kosher salt
• 1/2 (17.3oz) a package frozen puff pastry sheets, thawed
• 1/4 c (2 oz) shredded mozzarella
• 1 ts lemon zest
• 1 ts rosemary
• 1/2 ts pepper
• 1 TB chopped parsley

1. Preheat oven to 400 degrees. Cut tomatoes into 1/4 in thick slices and place on paper towel lined wire rack. Sprinkle with salt and let stand 20 minutes. Pat dry with paper towels
2. Unfold 1 puff pastry sheet on a lightly greased baking sheet. Arrange tomato slices in a single layer on pastry. Stir together cheese and next 3 ingredients in a small bowl and sprinkle over tomatoes
3. Bake tart for 24-27 minutes, or until golden brown. Sprinkle with parsley

Herb Infused Vinegar

These make great gifts, as they look beautiful sitting out and are such a treat to cook with (delish!). They are SO easy. I got the information for these from the new issue of Southern Living, but there are tons of ways you can make a great one... use whatever you've got in the pantry.

Each recipe yields about 2 cups and takes about 15 mins to prepare.

Italian Herbal Vinegar

• 1/4 c each of basil, oregano, marjoram, chives, and thyme
• 2 garlic cloves, smashed
• 1 c white wine vinegar
• 1 c red wine vinegar

Classic Tarragon Vinegar

• 1 c tarragon
• 2 c champagne vinegar

Basil, Garlic, and Chive Vinegar

• 1 c basil
• 1/2 c chives
• 2 garlic cloves, smashed
• 2 c red wine vinegar

Peppercorn Vinegar

• 1 TB black peppercorns
• 1 TB white peppercorns
• 2 (6in long) strips lemon rind
• 1/4 c thyme
• 2 c white wine vinegar

Almond Bark

Almond Bark is my new soul mate. I LOVE it! Yesterday I melted it and dipped pretzel rods in it. Next I'm going to try dipping potato chips and serving them with ice cream. When I made cupcake pops, Almond Bark was my base.

Almond bark is basically chocolate melting candy that is A LOT easier to work with than regular chocolate. It's easier to melt, and has a wonderfully smooth texture.

Almond Bark comes in 2 flavors, vanilla and chocolate. Here are some ideas of things you could dip into almond bark!

• pretzels
• potato chips
• strawberries
• pineapple
• popcorn
• blueberries
• sugar cookies
• ginger snaps

Bacon Pimiento Cheese

from Southern Living

I'm not a big pimiento cheese fan, but I look forward to making this for my Momma for her birthday. She is a p.cheese nut!!

• 4 slices bacon, cooked, and crumbled
• 2- 8oz blocks Cheddar cheese, shredded
• 1- 4oz jar diced pimiento, rinsed and drained
• 1/2 c mayonnaise
• 2 TB finely chopped onion
• 1 TB Worcestershire sauce
• 1/4 ts salt
• 1/8 ts ground red pepper
• 1/8 ts pepper

Stir together all ingredients just until well blended. Store in an airtight container in fridge for up to 1 week

Chicken or Tuna Salad with Lemon Aioli

from Southern Living. Use either Chicken or Tuna

First Make the Lemon Aioli. Stir the following ingredients together:

• 1/2 c mayonnaise
• 2 TB chopped parsley
• 2 ts lemon zest
• 2 TB lemon juice
• 1 clove garlic, minced
• pepper per taste

Now its time to make the chicken salad.

• Lemon Aioli from above
• 3 c cooked, chopped chicken or Tuna (drained, flaked)
• 1/2 English cucumber, cut into half moon shaped slices
• 1 large Granny Smith apple, diced
• 1/4 c minced red onion

Stir everything together, add more or less of anything to fit your taste. Cover, and chill for at least 2 hours.

Serve on green leaf lettuces leaves or wassa crackers... or anything you can think of!

M Cafe

M Cafe in Richardson is my new favorite place. Everything about this place is fantastic. The ambiance is lovely, the people are sincere, and the food is delish. They even donate their food leftover at the end of each day to a local shelter, which I love.

Beautiful art graces the walls and wonderful soft music echos throughout. My MOST FAVORITE part of M Cafe though is their desserts! Two words... STRAWBERRY CROISSANTS!!!!

All meals come with a mini danish too, which I think is a perfect little touch.

Check them out!

http://www.mcafeandcatering.com

Lotty Lot Chicken Salad

• 1/3 c slivered almonds (bake at 350 degrees for 5-7 mins until lightly toasted)
• 3 c chopped cooked chicken
• 1/2 c dried cranberries
• 1/2 c chopped pecans
• 7 oz (half a can) artichoke hearts
• 2 celery ribs, diced
• 1/2 c diced onions (use frozen! its sooooo much easier!)
• 3/4 c mayonnaise
• 1 TB Lawry's Season Salt
• 2 TB lemon juice

Stir all ingredients together! Add more/less mayonnaise and season salt per your taste.

Serve in bread bowls, or serve as a dip for crackers, or serve open face on croissants, or .... the possibilities are endless!