This document contains recipes for three appetizers: 1) A cucumber spread made from cream cheese, cucumber, onion, mayonnaise, garlic powder, and salt. 2) Cheese bites made from cherry jelly, wonton wrappers, soft cheese, melted butter, baked until golden brown. 3) Mini pecan pumpkin pies made with a pecan dough in muffin cups filled with a pumpkin pie filling topped with pecans.

1. CUCUMBER SPREAD
8 oz. cream cheese softened and mashed
1 medium cucumber, peeled and seeded
1 medium size onion
3 Tbsp. Mayo
½ tsp. garlic powder
Pinch of salt
Alfalfa sprouts
Directions
Liquefy cucumber and onion in a blender. Strain and drain. Mix with cream cheese.
Add mayo, garlic powder and salt. Mix well. Make finger sandwiches or serve with
crackers.
CHEESE BITES
1 ½ cups sweet cherry jelly
1 Pkg. Wonton Wrappers
1 Pkg. soft cheese (Goat, Brie, etc.)
2 Tbsp. melted butter
Directions
Preheat oven to 375 Degrees
Separate Wonton wrappers and brush edges with melted butter.
Place a 1-inch piece of cheese in the center of each wonton wrapper and then top off
with sweet cherry jelly.
Seal the corners and sides of the wrappers. Place each sealed wonton wrapper in the
center of a muffin tin.
Bake 10 Minutes or until the wrappers turn a golden brown.
Let cool 5 minutes before serving.
Recipes compliments of Chef John Gatteys. ALL cooking class Friday, November 9, 2012

2. MINI PECAN PUMPKIN PIES
Ingredients
Nonstick cooking spray
Dough
¼ cup pecans
¼ cup sugar
½ tsp. salt
¾ cup all purpose flour, plus extra for shaping dough
6 Tbsp. butter, ice cold
2 to 3 Tbsp. ice cold water
Filling
1 egg, plus 1 egg yolk
½ cup corn syrup (light or dark)
1 Tbsp. sugar
1 tsp. pumpkin pie spice
½ cup canned pumpkin filling
1 tsp. vanilla
¼ cup chopped pecans, plus 24 halves for garnish
2 (12 cup mini muffin tins)
Directions
Preheat oven to 350 degrees
Spray the bottoms and sides of the muffin tins with non-stick spray
For The Dough
In a food processor, pulse pecans with the sugar, salt and flour, until the nuts are ground and
the ingredients are combined. Add in butter and pulse until the dough comes together.
Remove from the processor bowl onto clean surface and sprinkled with flour.
Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and
evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your fingers
in flour first.
Bake 15 - 18 minutes, until the crusts are golden. Check periodically to make sure they do
not get too brown.
Meanwhile, make the filling. In a medium bowl whisk the egg and the yolk with the corn
syrup, sugar, pumpkin pie spice, pumpkin filling and vanilla. Stir in the chopped pecans.
Remove the dough from the oven and spoon 1 Tbsp. filling into each cup. Top each with 1
pretty pecan half. Return the pan to the oven and continue baking for 12 to 15 minutes, or
until the pumpkin filling is set. Allow to cool before removing from the pan.
Recipes compliments of Chef John Gatteys. ALL cooking class Friday, November 9, 2012