Tangy Shrimp Appetizer Skewers

We recently hosted our monthly Couples Euchre game in our home and I needed an easy appetizer that I could prepare ahead.  If you have read my recent posts, I've been making a lot of dishes out of my Costco cookbooks - this one was no different.  I found this in my "Cooking in Style The Costco Way" cookbook and made just a few modifications before serving on game night.

I would recommend that whenever you are serving shrimp, that you either serve it on a bed of ice or in some sort of chillable serving platter - or - only put out a few and keep the rest in the refrigerator to replenish the serving platter

Tangy Shrimp Appetizer Skewers
Makes 3 dozen
Adapted from "Cooking in Style The Costco Way"

36 cooked medium shrimp with tails intact
36 cherry tomatoes
36 ripe olives, drained
1 tablespoon prepared light Caesar salad dressing
8 ounces fresh mozzarella cheese, cut into 36 pieces
36 small basil leaves
36 4-inch-long cocktail picks

In a large bowl, combine shrimp, tomatoes, olives, and dressing, tossing well.  At this point, the mixture can be covered and refrigerated for up to 24 hours.

Skewer 1 shrimp, 1 tomato, 1 basil leaf, 1 piece of cheese, and 1 olive on each cocktail pick.  Arrange on a serving platter.

Serve immediately or cover and refrigerate for up to 2 hours.

Sun-Dried Tomato and Basil Stuffed Brie

I have made this appetizer numerous times over the years - it is crazy easy and really good!  The recipe is from Colorado Collage, a cookbook from The Junior League of Denver.

This can certainly be made shortly before serving or ahead of time and stored in the refrigerator. You'll just want to allow some time for it to come to room temperature before serving.

Sun-Dried Tomato and Basil Stuffed Brie
Serves 4-6
Recipe from Colorado Collage, a cookbook from The Junior League of Denver 

1/2 cup chopped fresh basil
10 oil-packed sun-dried tomatoes, drained and oil reserved
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 wedge Brie cheese (about 1/2 pound), thoroughly chilled

Garnish: fresh basil leaves (I added some of the sun-dried tomato mixture and a lemon slice to mine)

In a food processor, combine basil, sun-dried tomatoes, garlic, pepper, and lemon juice.  Process until paste forms.  Add oil from sun-dried tomatoes or olive oil if texture is very dry.  It should be spreadable, but not too thin.

Remove Brie from refrigerator and cut in half, horizontally (Brie must be thoroughly chilled to make this possible).  Spread bottom half with reserved sun-dried tomato mixture and top with remaining half, pressing together firmly.  Bring to room temperature before serving.  Serve with crackers.  Note: This may be prepared 1 day in advance, wrap in plastic wrap and refrigerate.

Roasted Cranberry Apple Brie Crostini with a Kahlúa Glaze

We are rapidly approaching the holiday season and all of the parties, family gatherings, memories, and delicious food that goes with it.  I love to cook and entertain – so each year, whether it is in my own home or when I’m an invited guest to holiday get-togethers, I’m always game to make a few yummy dishes!

This is the perfect appetizer to serve at one of your upcoming dinners – it has just the right amount of crunchiness, tartness, sweetness, and creaminess all built into just a few bites!  This one doesn’t take long to make and tastes great at room temperature, what more could you want?  The roasted cranberries that top this crostini might be my favorite part, super easy while adding that extra special touch to the dish. 

Once you do give this dish a try, I’d love to hear your feedback!  I know this will be on our menu for Thanksgiving Dinner this year!

Roasted Cranberry, Apple, Brie Crostini with a Kahlúa Glaze

Makes 16 Crostini, serving 6-8 as an appetizer

Extra virgin olive oil
Salt & pepper
½ Honeycrisp apple, cut into 16 slices (slice more for garnish)
16 slices of Brie cheese, cut to fit baguette slices
1 cup fresh cranberries
½ tablespoon granulated sugar
4 tablespoons dark brown sugar
¼ cup Kahlúa
¼ cup chopped hazelnuts

Preheat oven to 375 degrees.  On a cookie sheet, arrange baguette slices, brush with olive oil and season with salt and pepper.  Toast in the oven for 8-10 minutes or until lightly browned. 

Increase oven to 400 degrees.  In a small bowl combine the cranberries and granulated sugar.  Arrange in a single layer on a piece of foil on the cookie sheet.  Roast for 8-10 minutes, remove from oven and let cool slightly.

In a small saucepan, add brown sugar and Kahlúa.  Cook over medium heat, stirring constantly for a few minutes until combined.  Remove from heat while mixture is still thick. 

On each baguette slice, add a piece of Brie cheese, spoon on some of the Kahlúa brown sugar mixture, add an apple slice, add a few roasted cranberries, drizzle on a little bit more of the Kahlúa brown sugar mixture, and top with a few chopped hazelnuts.

Serve immediately.

Bruschetta with Tomatoes, Arugula, and Burrata

As you may know, I recently purchased some Burrata, made a few different dishes with it, and now I am here to share the recipes and photos!

I put together this appetizer, fully knowing that I am not a huge fan of tomatoes - but - I need to start eating more foods that I don't usually eat, so added them to the dish.  Guess what?  I enjoyed them.

Any baguette type of bread will do, but Safeway had this Artisan Kalamata Olive Bread that looked delicious, so I tried it - and loved it!

This would also be good with a slice of fresh mozzarella instead of the burrata - I hope you'll try it and share back with me your thoughts!

Bruschetta with Tomatoes, Arugula, and Burrata
Serves 6-8 as an appetizer

1 loaf of baguette style bread - the kalamata olive loaf I used was wide, so cut the pieces in half
8 ounces of Burrata, sliced (one slice for each piece of bread)
Small bunch of arugula - stems removed
4 ounces of cherry tomatoes, sliced
Extra Virgin Olive Oil and Balsamic Vinegar - for drizzling

Arrange the slices of bread on a large serving platter.  Layer the ingredients on the slices of bread with the Burrata first, then 1-2 leaves of arugula, then 3-4 slices of the cherry tomatoes.  Drizzle each piece with a little bit of extra virgin olive oil and balsamic vinegar.

Serve immediately.

Mexican Cheesecake - An Appetizer for a Crowd

As I shared earlier this week, I attended two back to back game nights which were both incredibly fun!  Friday night was Bunco with the ladies - I brought a easy, make ahead Blue Cheese Dip.  Saturday was Couples Euchre.

I kept seeing this recipe in my "Food for Thought" cookbook by the Junior League of Birmingham for years, and I never made it.  Unfortunately, the cookbook is no longer available, but this recipe was a success so I am here to share!

This is another make ahead dish, but takes more prep time than the Blue Cheese Dip - not difficult, just more time.  You will want to bring this for a crowd - it makes A LOT!  An alternative is to cut the recipe down and make it in a smaller springform pan - I am definitely going to see how that works in the future.

Give this one a try and let me know what you think!

Mexican Cheesecake
Serves 12-15
Recipe courtesy of Junior League of Birmingham in their cookbook:  "Food for Thought"

2/3 cup finely crushed tortilla chips
2 tablespoons melted butter
1 cup cottage cheese
3 (8 oz) packages cream cheese, softened
4 eggs
10 ounces grated sharp Cheddar cheese
1 (4 1/2 oz.) can chopped green chilies, drained
1/4 teaspoon Tabasco Sauce
1 (8 oz.) carton sour cream
1 (8 oz.) container jalapeno Cheddar cheese gourmet dip
Garnishes:  1 oz. chopped tomatoes, 1/2 cup chopped green onions, 1/4 cup pitted sliced ripe olives
Tortilla chips, for serving

Preheat oven to 350 degrees.

Combine tortilla chips and butter.  Press mixture into bottom of a 9 inch springform pan.  Bake at 350 degrees for 15 minutes.

Process cottage cheese in blender or food processor on high until smooth.  Transfer to large bowl and add cream cheese; beat at medium speed with an electric mixture until well blended.  Add eggs, one at a time, mixing well after each addition. Blend in Cheddar cheese, chilies, and Tabasco Sauce.  Pour the mixture over the baked crust, and bake at 350 degrees for 1 hour.

Combine sour cream and jalapeno Cheddar gourmet dip.  Spread sour cream mixture over the hot cheesecake, and bake 10 additional minutes.  Remove from oven, and let cool slightly.  Loosen the cake from the rim of the pan.

Cool completely before removing the rim.  Refrigerate cheesecake until ready to serve.  Garnish with tomatoes, green onions, and olives, if desired, before serving.  Serve with tortilla chips.

Cheesecake needs to be thoroughly cooled before serving, preferably for 12 hours.  Keep refrigerated, lightly covered.

Serve with tortilla chips.

Blue Cheese Dip - Easy Make Ahead Appetizer

This past weekend I attended back to back game nights on Friday and Saturday – so much fun!  Friday night was Bunco with girlfriends and Saturday night was our monthly Couples Euchre game night.  Both nights were a “bring an appetizer to share” type party and I was excited to prepare a couple of make ahead dishes for each one.  

Here is the recipe for a tried and true appetizer that is always a hit at any party - I brought this to the Bunco game.  A friend of mine brought this dish to many of the game nights and holiday parties within our neighborhood for years and was always willing to share the recipe {thank you!} 

This Blue Cheese Dip only requires a few ingredients, is easy to prepare, and is a little unexpected.  You’ll want to serve this at the next party you host...or attend - let me know what you think!

Blue Cheese Dip

Serves 10-12

2 cloves garlic, diced

1/2 cup red onion, chopped

1/2 cup parsley, chopped

8 oz. blue cheese, crumbled

1/2 – 1 cup olive oil (depends on the size of your dish – see below)

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 - 1 teaspoon black pepper

Sprinkle blue cheese in shallow dish.  Mix garlic & oil, sprinkle on blue cheese.  If you are using a less shallow dish, you may need only about ½ cup of the olive oil.  Pour slowly, and make sure you are getting the garlic on the blue cheese.  You’ll want the olive oil to coat vs. drown.

Combine vinegar, lemon juice, and pepper in a bowl.  Stir in onion and parsley and spread over blue cheese and garlic layer.

Cover and refrigerate for at least 1 hour.

The original recipe suggests that this is served with Fritos.  I like to serve it with Tostitos Scoops (multi-grain of course).  

Bruschetta with Mozzarella and Puréed Peas

I figured this would be a great recipe when I first read it, after making a few modifications (to make it easier on myself of course!) it was delicious!

The original called for fresh fava beans to be shelled and cooked.  These were not steps I really wanted to do nor did I have the time to do the day I prepared the dish - so I made some changes.  I was even fortunate enough to score some fresh mint out of my next door neighbor's organic garden! Thanks, friend!

Below you will find my modified version of the recipe - many of my friends tasted this one and I received lots of positive feedback! This is a great summer appetizer - light, fresh, and even a little healthy.  Please give this one a try and let me know what you think!

Bruschetta with Mozzarella and Puréed Peas
Serves 10-12
Adapted from Food & Wine Annual Cookbook 2012 - An Entire Year of Recipes

15 ounce can of sweet peas (no salt added), drained
3 tablespoons of extra-virgin olive oil
1 teaspoon of fresh lemon juice
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1 baguette, sliced
1 pound fresh mozzarella, sliced
Aged balsamic vinegar, for drizzling
6-8 fresh mint leaves, thinly sliced
Thin slices of lemon, for garnish

Place baguette slices on a cookie sheet and drizzle with olive oil.  Broil until golden brown.  Remove from oven.

In a food processor, add peas, 2 tablespoons olive oil, lemon juice, lemon zest, and salt/pepper to taste. Pulse until you have a coarse purée.

Spread the purée on the toasts and top with a slice of mozzarella.  Drizzle the toasts with the balsamic vinegar and scatter the mint on top.  Serve immediately.  

Goat Cheese Spread with Pesto and Sun Dried Tomatoes

A couple of weeks ago we hosted our monthly Couples Euchre Night and I prepared this dish to serve as one of the appetizers.  I found this recipe in my Desert Treasures Cookbook from the Junior League of Phoenix.  As a former member of the League here in Phoenix so those cookbooks are some of my favorite "go tos".

This dish was fairly simple to make - there was a lot of it, so I'd recommend either two baguettes sliced or one baguette along with crackers.  It is a great make ahead dish so perfect when you are hosting a party.

Goat Cheese Spread with Pesto and Sun Dried Tomatoes
Serves 12-16
Recipe courtesy of Desert Treasures Cookbook from the Junior League of Phoenix 

8 ounces cream cheese, softened
8 ounces Goat cheese, softened
3 sticks butter, softened
1 cup pesto
1 cup sun dried tomatoes, drained and minced
Sliced baguette, crackers - for serving

Beat the cheeses and butter until well blended and fluffy.  Fill small springform pan (or any decorative bowl) with 1/3 of the cheese mixture followed by 1/2 of the pesto.  Repeat.

Cover with last portion of cheese mixture and spread tomatoes on top.

Refrigerate for at least one hour.

Serve at room temperature with sliced baguette and crackers.

Easy Crockpot Buffalo Chicken Dip

Yes.  I know.  I tend to make a lot of buffalo chicken type recipes.  I can’t help it.  I’m addicted.  But, here is another one that is not only delicious, but super easy too.

A very good friend of mine occasionally makes this for our Couples Euchre nights and it is always devoured.  Our families met for lunch a couple of weeks ago and I was inspired to make a batch. 

This is very easy to make in a crockpot – and even easier if you buy a roasted chicken to shred.  You can also cook a couple of chicken breasts and shred as well. 

Crockpot Buffalo Chicken Dip
Serves 8-12 as an appetizer 

8 ounces cream cheese, softened (I used fat free)
1 cup ranch dressing (I used fat free)
1 cup buffalo chicken sauce (such as Frank’s)
2 cooked chicken breasts, shredded OR a roasted chicken, skin removed and meat shredded
Tortilla chips (the kind that scoop are good for this), for serving
Diced celery (optional)

Break up the cream cheese into chunks and add all of the ingredients into a crockpot.  Heat until cream cheese has melted and everything is combined.  Taste test – add more buffalo chicken sauce if desired.  Serve warm in the crockpot with tortilla chips.  As an option, you can add diced celery to the top of the chip after dipping for an added crunch.

Traditional Swiss Cheese Fondue

A couple of weeks ago, we decided to host an impromptu dinner party.  This was something we used to do on a regular basis for years….before we had children.   I want to bring this tradition back! We even served dinner in the dining room - table cloth and all!  

For an appetizer I made a traditional Swiss fondue.  This is quite possibly one of my favorite dishes of all time.  We received a fondue pot as a wedding present 17+ years ago and still (no shocker to most readers) have it.  It is not electric; it requires a heat source (such as Sterno) underneath it.  However, many years ago we celebrated New Year’s Eve at a friend’s lake house and decided to have an entire fondue dinner so purchased an electric pot to ensure the broth was hot enough to cook the meat.  I continue to use the electric pot – it is much easier to manage the temperature.  But will always have the wedding present fondue pot as a backup.

The Hubby and I love The Melting Pot as well – I seriously cannot get enough Swiss fondue!  It’s an easy and fun appetizer to serve – and I have never had someone not like it!  We typically serve with celery, carrots, apples, and bread.  Rye or pumpernickel bread is especially good with this cheese!

Classic Swiss Fondue
Serves 4
Recipe courtesy of The Book of Fondues

1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
2 cups (8 oz.) shredded Gruyere cheese
2 cups (8 oz.) shredded Emmentaler cheese
2 teaspoons cornstarch
2 tablespoons kirsch (this is a clear brandy made from distilled cherries)
Dash white pepper
Pinch grated nutmeg
For serving:  bread, apples, carrots, celery, etc. cut into bit sized pieces

Rub inside of a fondue pot with cut garlic clove.

Pour in wine and lemon juice; cook over medium heat until bubbly.  Turn heat to low and gradually stir in cheeses with a wooden spoon.

In a small bowl, blend cornstarch with kirsch.  Blend into cheese and continue to cook, stirring 2 to 3 minutes or until mixture is thick and smooth.  Do not allow fondue to boil.  Season with white pepper and nutmeg.  Service with bread, carrots, celery, and apples. 

Carol's Clam Dip - A Holiday Tradition

For as long as I've been with The Hubby (over 18 years), his mom has always made clam dip for Thanksgiving and Christmas.  Since she doesn't live nearby, we don't usually see her for both holidays each year.  The Hubby usually comes through and makes a similar version, but it is never as good as his mom's. 

This summer my mother-in-law and sister-in-law were visiting - we decided to make a batch then too.  We were all together - figured it was a good time to enjoy some.  Whenever my sister-in-law is around, we always have to make two batches, one with onions, one without.

I have learned over the years that making this dip is all about taste testing.  The measurements below are not perfect.  This is tasted and the ingredients are adjusted along the way as well as after it has had time to sit in the refrigerator. 

We also have two chip varieties preferred by each family member as well, Ruffles Original and Baked Ruffles.  This dip could be served with crackers or even veggies as well, but our family tradition is Ruffles. 

I hope you'll serve this as an appetizer at your Holiday table this season and come back to this post to tell me about it!

Carol's Clam Dip
Serves 4-6

16 oz. cream cheese, softened (we use 1/3 lass fat (Neufchâtel cheese)
6.5 oz. can of minced clams (not drained)
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
2 teaspoons of hot sauce
1/2 teaspoon of lemon juice
1/2 medium Vidalia onion, minced
Small amount of milk
Ruffles potato chips

Cream the cream cheese in a bowl with a hand mixer.  Add almost all of the clam juice and continue blending until you have a nice, smooth consistency.  With a spatula, start adding the other ingredients and blending by hand as you go. Add mayonnaise, Worcestershire sauce (to taste), hot sauce (to taste).  Stir.  Add a little milk as needed to get a creamy consistency.  Add chopped onions, stir again.  Add the clams and stir gently. Use a small amount of milk again, as needed to get to a creamy consistency. Lastly, add the lemon juice (to taste) and blend.  Do a taste test now. 

Cover and refrigerate at least an hour.  Taste again and add more of the ingredients.  above until it tastes just right.  You'll likely need to add more milk as well as it will thicken in the fridge.

Tex-Mex Deviled Eggs

Easter is right around the corner and I wanted to share one of my favorite recipes for deviled eggs.  I found this recipe years ago in the magazine, Southern Living.  This was well before the days of Pinterest so with all other recipes I wanted to keep, I ripped it out of the magazine, stuck it in a sheet protector, and added it to my 3 ring binder of recipes. 

This is a twist on your typical deviled egg recipe adding “Tex-Mex” elements such as cilantro and jalapeños.  I have served this at Easter, Thanksgiving, Christmas – or sometimes even just because the hubby loves them so much.  They have always been a big hit – I hope you give these a try this Easter season and let me know what you think!

 

Tex-Mex Deviled Eggs
Makes 12 deviled eggs
Recipe courtesy of Southern Living Magazine

6 hard-boiled eggs, peeled
1 tablespoon diced green onions
1 tablespoon chopped fresh cilantro
1 small serrano or jalapeño pepper, seeded and finely chopped (wear gloves!)
¼ cup mayonnaise
1 teaspoon prepared mustard
½ teaspoon salt
¼ cup shredded Cheddar cheese
Chili powder

Cut eggs in half crosswise; carefully remove yolks.  Mash yolks, and stir in green onions and next five ingredients. 

Spoon or pipe into egg whites halves, note that if you decide to pipe, make sure you use a tip with a large opening.  Sprinkle with cheese and chili powder.  Cover and chill before serving. 

Arugula, Prosciutto, and Mascarpone Cheese Bundles

We recently hosted our monthly Couples Euchre night and I made these yummy little treats I found in my Crescent City Collection cookbook by The Junior League of New Orleans.  The hubby suggested I shape them into a Christmas tree....I should have probably added a stump!  But they were tasty, nonetheless and gone by the end of the night!

Arugula, Prosciutto, and Mascarpone Cheese Bundles
Makes 24 Bundles

Recipe courtesy of Crescent City Collection from The Junior League of New Orleans

12 tablespoons mascarpone cheese
2 tablespoons minced chives
1 tablespoons capers
12 large thin slices of prosciutto
1 bunch arugula

Mix cheese, chives, and capers in a bowl.  Lay a slice of prosciutto on a work surface.  Spread with 1 tablespoon of the cheese mixture.   Arrange a few leaves of arugula on the top so that the leaves slightly hang over the edge.

Roll the prosciutto up like a jelly roll.  Cut the roll in half and stand on the flat end so that the arugula leaves show on top.  Repeat with the remaining prosciutto, cheese mixture and arugula.  Arrange on a server platter. 

Snowman Cheese Ball

If you follow my page on Facebook, you'll know that over the weekend we were the hosts for our monthly Couples Euchre game....party 2 of 5 happening in my home this December!  The hubby and I have hosted the December Euchre for years - we like to get the most bang for our buck with all of our decorations.

As with every monthly Couples Euchre, each couple brings an appetizer to share.  Several years ago the hubby and I turned it into a competition - giving the 1st place winner a small prize (usually a holiday-like appetizer tray) and bragging rights for an entire year.  Some years have had a theme...this year I was so busy, the theme was "Best Overall" - very vague, but geared the contestants towards presentation and taste.

Once everyone arrives, the appetizers are labeled with a number and then each person casts their secret vote.  The past couple of years the votes typically go to just two of the dishes - this year was no different.  It was a close one, but the Snowman Cheese Ball was the big winner!

Below you'll find photo before the taste testing started along with a photo of the winner (with the partially eaten snowman!)  Recipe courtesy of Betty Crocker - in my opinion, you can never go wrong with a Betty Crocker recipe.

Thanks to all of our friends who participated in this year's contest - and congrats to the winner!

Snowman Cheese Ball
Serves 7
Recipe courtesy of Betty Crocker

3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations (see below under Tips from Betty)
Assorted crackers

Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.

About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.

Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Tips from Betty:

You can make this cute little guy up to 1 month ahead!

Guests may be a little reluctant to start sampling your delicious creation, so make extra to fill serving bowls to help get them started.

Use your imagination to decorate this whimsical snowman! You can use fresh rosemary and dried cranberries (crown), chopped olive pieces or raisins (eyes and buttons), pimiento or red bell pepper (mouth), radicchio or carrot ribbon (scarf), and asparagus spears or celery sticks (arms).

Christmas Tree Cheese and Tomato Appetizer

Another photo from last Christmas before I had The Bubbly Hostess blog up and running!  This is SUPER easy and a great appetizer for the upcoming holiday season. 

I found the image on Pinterest and it linked back to Cabot Cheese.  You can certainly use whatever cheese you like (I did) and as suggested in the recipe, swap out the cherry tomatoes for olives.  But I liked the festive red of the tomatoes on my tree!

Holiday Pesto, Sun Dried Tomato, and Mozzarella Bites

I made these last holiday season but found this photo the other day and decided to add to the blog.

These are a great addition to any holiday table and super easy to make.  You can also use a good ole' sliced baguette instead of the cutouts.

Holiday Inspired Pesto, Sun Dried Tomatoes, and Mozzarella Cheese Bites
Serves 6-8

26 slices of bread (I used wheat bread)
1 clove garlic, cut in half
4-5 sun dried tomatoes packed in oil, chopped
Jar of store bought pesto (or certainly feel free to make your own, I was in a pinch for time!)
1-1 1/2 cups shredded mozzarella cheese

Preheat oven to 375

Using a cookie cutter shape of your choice (I used stars and trees), cut out all of the shapes with the bread.  Rub each slice of bread with the cut side of the garlic.  Place bread on a cookie sheet and toast in the oven for 10 minutes or so until it is browned.

Once the bread is toasted, let cool.  Spread some pesto on each slice of bread, top with cheese then sun dried tomatoes.  Serve.