Full House Recipes

Steps:

• In a food processor, combine cream cheese, red peppers, and lemon juice. Process until well combined.
• Using a mandoline or a sharp knife, very thinly slice cucumber crosswise into rounds.
• Place 1 slice white bread and 1 slice wheat bread on work surface. Spread one side of each slice with a thin layer of the cream cheese. Top white bread with a thin layer of cucumber slices; place wheat bread cream cheese-side down over cucumber slices. Press together firmly. Repeat with remaining ingredients.
• Chill sandwiches, covered, until firm. Using a sharp knife, remove crusts. Cut sandwiches into quarters before serving.

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Steps:

• Pour the apricot brandy, DeKuyper Peachtree schnapps, Kahlua coffee liqueur and sour mix into a cocktail shaker half-filled with ice cubes.
• Shake well, and strain into a 10-12 oz highball glass.
• Fill with 7-up. Stir, and serve.