1 table spoon flavored syrup (We used Pumpkin Spice.)
Splash of fresh Apple Cider
Sugared rimmed sparkling wine glasses
Directions for sugar rimmed glasses:
Reserve two saucers. Add ¼ cup of lemon juice to 1 saucer, and one with ½ cup of sugar. Feel free to vary your sugar choices. Try raw sugar for an interesting twist. Dip rim of glass in lemon juice followed by sugar. Let dry overnight before serving.
Quick Pasta Melody
1 bag of gourmet dried pasta
1 9oz. jar of flavored sauce, salsa or topping (We used a Tuscan Artichoke Spread.)
1 Bundle of Asparagus ends removed.
1 Cup other fresh veggies of choice
1 Cup Deli Fresh Roasted Chicken cubed.
1 Tablespoon olive oil for sauté
Salt & Pepper to taste
Cook pasta according to bags directions. As pasta is cooking, heat olive in sauté pan. Chop veggies into bit size pieces and sauté till soft. Add Chicken and heat. Drain pasta, and in a large bowl toss pasta, veggies, chicken and flavored sauce till coated - Plate onto a large serving platter or bowl. Feel free to top with grated cheese & fresh minced parsley.
Filo Crust Cherry Tart
2 Can Cherry Pie Filling
1 Package Filo Pastry Sheets
1 Stick of Butter Melted
Heat oven to 350. In a tart pan, coat bottom and sides with butter using a pastry brush. Open package of Filo pastry and place a damp towel over sheets to keep moist. Layer 4-6 layers of Filo pastry sheets, brushing each layer with butter forming a crust. Add 2 cans of filling, and then repeat sheet laying for crust top. Tuck ends over sealing the top crust. Brush will remainder of butter, and sprinkle top with sugar. Bake for 30 minutes until crust is golden brown. Let cool before serving.