3 App's in a Snap

In a pinch for an impromptu party? These 3 appetizers, pulled from the Junior League of the Palm Beaches' cookbook "Worth Tasting," can be made in an instant. Even better... each recipe uses only a few ingredients that may already be taking up space in your spice rack and pantry.

Texas Pepper Pecans
1 lb pecans
1/4 c butter
Spices-- 1 tbsp Worcestershire, 1 1/2 tsp Tabasco, 1/2 tsp garlic salt, 1/2 tsp seasoned salt, 1/2 tsp salt, 1/4 tsp pepper

Melt butter and mix with spices. Toss pecans to coat. Bake at 350 for 20-25 minutes, stirring halfway through. Yields 2 cups.

Kalamata Olive Tapenade
25-30 Kalamata Olives
3-5 Garlic Cloves
1-2 tbsp Evoo
Freshly ground pepper

Drain olives; discard stems and pits. Blend in food processor with garlic and evoo. Season with pepper, and serve with pita chips or warm bread toasts.

Carolina Caviar
2 cans (15 oz) black beans
1 can gold & white corn
1/2 c balsamic vinegar
1/3 c olive oil
1 tbsp spicy mustard
1 diced red bell pepper
1 diced red onion
1 bunch cilantro
diced jalapenos to taste

Combine all ingredients. Chill for at least one hour, storing for up to 3 days. Serve with tortilla chips.

And a gratuitous "Texas" pecan shot... these were our fave! Sweet and spicy, always a perfect combination ;)

xo,
M&M