Tomatillo Guacamole

4 tomatillos
1/2 cup chopped cilantro
1/2 cup chopped onion
1 jalapeno
2 chopped avocados
1 tsp salt

Boil tomatillos for 5 minutes. Meanwhile, puree cilantro, onion, jalapeno, and a splash of tomatillo cooking water in a blender. Could probably substitue a little lime juice for the cooking water. Drain tomatillos and add to blender with avocados and salt. Blend and serve with tortilla chips or as a garnish for just about any Mexican entree. Couldn't be easier!

Red Pepper Sauce

2 Large Red Bell Peppers
2-3 Tlb Vinegar
1/4 - 1/3 cup sugar

Over grill or under broiler roast peppers . Keep peppers whole and get as black nd brown as possible. Cool peppers in a baggie. Slice peppers in half, skin and seed. Finely chop peppers in a food processor. Cook vinegar and sugar to dissolve sugar Add to pepper. Refrigerate to cool. To serve pour a block of cream cheese with crackers on the side.

Baked Brie with Jelly

Ingredients:

1 sheet puff pastry
1 8oz wheel of brie (I personally like to trim off the rind, but it's edible

*about 1/4 cup of jelly (I used the huckleberry red pepper. Traditionally pepper jelly is used, but can be made with any flavor you like. Raspberry jam is popular too. On the cruise ship it was served with a cinnamon apple compote).

1 egg beaten with some water for an egg wash

Preheat oven to 400 degrees

Gently unfold the puff pastry sheet. Cut the brie in half lengthwise. Place one round on the pastry. Spread the top with jelly and place the other half of the brie on top. Trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the top with the excess dough cut into shapes. Brush the top of the pastry with the egg wash.

Place the wrapped brie, seam-down on a baking dish covered with parchment paper. Bake for 15-20 minutes or until golden brown.

Serve with crackers, bread, and fresh fruit like apples or pears. You might want to put some extra jelly/jam on the side for those that want more.