Mermaid Mango and Prosciutto Bites are the quintessential mermaid snack!

Wrap a 2″ strip of prosciutto around a slice of mango and 3 to 4 arugula leaves; finish with cracked black pepper. A one bite explosion of flavor that mermaids can’t resist!

Mini Tomato Tarts

Dice two pints of cherry or grape tomatoes and combine with 3 garlic cloves (minced), one tablespoon each of chopped fresh basil, oregano and parsley, 2 tablespoons each of red wine vinegar and extra virgin olive oil, 1 teaspoon kosher salt and 1/4 tsp ground black pepper.

Using one refrigerated pie crust, cut 3″ discs using a biscuit cutter and place each in a greased miniature muffin pan. Divide the tomato mixture among the cups.

Bake in a 400 degrees oven for 40-45 minutes or until golden. Cool completely for 15 minutes and top with shaved parmesan cheese.

Pecan Crusted Chicken Skewers

• 8 chicken tenders
• Salt and Pepper
• 1/2 cup mayo
• 2 tablespoons grainy dijon mustard
• 1/2 cup finely chopped pecans
• 1/2 cup panko bread crumbs
• 1/2 cup finely grated parmesan cheese

Rinse the chicken and pat dry; salt and pepper the pieces. Arrange a rack on a baking sheet and set aside. *** Stir together the mayo and mustard in a shallow bowl. Combine pecans, bread crumbs and parmesan in a separate bowl. Coat the chicken in the mayo mixture and then roll in the crumb mixture to coat. Refrigerate for one hour. Bake in a 400 degree oven for 15-20 minutes. Skewer for easy eating.

Kahlua Fruit Dip was first introduced to me when I was a member of the Sneads Carlisle Rose Garden Club. Us ladies would have the most wonderful potluck lunch meetings and Miss Katy Mary Walters delighted us at one such meeting with this “tipsy” fruit dip. Garden Club and Mermaid approved!

Using an electric mixer, combine 8 oz softened cream cheese, 8 oz whipped cream, and 8 oz sour cream with 3/4 cup light brown sugar and 1/3 cup Kahlua Coffee Liqueur. Chill and serve with assorted fruit.