Ingredients:

4 ounces - Packaged beef (such as Armour® sliced dried beef)

1 8-ounce can - Crushed pineapple, juice packed, very well drained

2 8-ounce - Cream cheese softened packages

1 teaspoon - Prepared horseradish

1 teaspoon - Worcestershire® Sauce

1/4 teaspoon - Onion powder

1/8 teaspoon - Garlic powder

1 6-ounce bag - Tropical dried fruit bits (such as Dole® or Sunmaid®)

Directions:

Chop the beef into small dice. Mix with the drained pineapple and dried fruits. (If the dried fruits are larger pieces, you may wish to chop them up.) Set aside. Mix the horseradish, Worcestershire sauce, onion powder and garlic powder in a small bowl. Set aside. Beat the cream cheese until light and fluffy. Blend in the seasonings. Blend in the beef and fruit mixture. Form into a ball and wrap in plastic wrap. Refrigerate. Serve with crackers.

Ingredients:

2 to 3 each - Garlic cloves, peeled

1 10-ounce dry weight jar - Green olives, drained

1 6-ounce dry weight can - Black olives, drained

1/2 cup - Roasted sweet red peppers, drained

2 tablespoons - Chopped fresh parsley

1 tablespoon - Extra virgin olive oil

3 tablespoons - Red wine vinegar

Directions:

Place the garlic, green and black olives, peppers, parsley, olive oil and vinegar in a food processor. Chop to make a coarse spread.

Serve with assorted crackers and breads.

Ingredients:

1 cup (2 sticks) - Butter, softened

1-1/4 cup - Brown sugar, firmly packed

1/2 cup - Granulated sugar

2 each - Large eggs

2 tablespoons - Milk

2 teaspoons- Vanilla

1-3/4 cups - All-purpose flour (or whole wheat flour)

1 teaspoon - Baking soda

2-1/2 cups - Quick oats, uncooked

1 cup - Semi-sweet chocolate chunks

1 cup - Dried sweetened cranberries

1 cup - Pecans, chopped

Directions:

Preheat the oven to 375 degrees. Cream butter and sugars until well mixed. Add eggs, milk and vanilla until well blended. Combine flour and baking soda. Add to creamed mixture at low speed. Mix just until blended. Add oats and mix just until blended. Stir in the chocolate chunks, cranberries and pecans. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake 12 to 13 minutes (10 to 11 minutes for a chewy cookie). Cool 2 minutes on baking sheet. Remove to wire rack and cool completely.

Ingredients:

4 cups - Assorted fresh melon, cubed

1 whole - Fresh pineapple, peeled and cubed

2 cups - Grapes

2 pints - Strawberries, quartered

1 pint - Assorted fresh berries

1 tablespoon - Fresh-squeezed lemon juice

2 to 3 tablespoons - Honey, to taste

Directions:

Very gently, mix the melons, pineapple, grapes and strawberries in a large bowl. Cover and refrigerate. Mix the lemon juice and honey well in a small plastic bowl with a lid. Refrigerate.

Just before serving pour the lemon honey mixture over the fruit. Add the fresh berries and gently toss to combine the fruits and the lemon honey. (The lemon juice and honey will help the fruit taste fresher and more ripe.)