Syndicated Column for week of July 7, 2013. 

There are some summer days when i is just too hot to cook. There are some days when I am just too tired to think about fixing a meal. Those are the days when I serve a veggie, cheese and cracker tray for supper.

Before you start to get concerned about nutritional values and balanced diets, consider that a variety of vegetables provides nearly the full spectrum of vitamins. Cheese is full of calcium and protein. That’s pretty close to balanced. At least for one night. I don’t recommend eating cheese and veggies for every single meal.

If you have a cheese spread to layer under the veggies on your crackers, your meal will be sitting pretty. Some added flavor never hurts, either. I like cream cheese based spreads, because they are easy to put on the cracker and don’t slide off. The cream cheese also helps keep the veggie toppings in place.

Pepperoni Cracker Spread

8 oz cream cheese
20 slices of pepperoni
10 green olives
½ tsp Italian spice mixture

Allow the cream cheese to soften to room temperature. With kitchen scissors or a sharp knife, chop the pepperoni slices into small bits. Slice the olives. Mix all ingredients together. Warm all ingredients for 30 seconds in microwave if they aren’t blending into the cream cheese well. Stir until combined.

Make it a meal:  Serve spread on top of crackers or toast. Top with sliced cucumbers or mushrooms.

Approximate Nutritional Value per serving: Servings per Recipe: 8, Calories: 110, Fat: 10g, Cholesterol: 36mg, Sodium: 208mg, Total Carbs: 1g, Protein: 3g.

Variations: chop up a green onion and add to the mixture. Replace the Italian Spice mix with Mrs. Dash for slightly different flavor. Use black olives instead of green for a more Mediterranean flavor.

This spread makes a great addition to your next appetizer table also. Of course, if you are planning to serve this as the main appetizer, you will want to double the recipe. This is a popular spread and goes quickly.

If you are planning a party, scoop individual servings of spread into paper nut cup and place on a saucer with crackers at each guest’s place. This specialized treatment makes guests feel extra appreciated. It also helps with portion control, in case you have one of those guests who likes to park in front of an appetizer and eat the entire amount.

Another way to use this spread is as the basis for a cold sandwich. Instead of using mayonnaise or mustard on your bun, place a layer of this spread under your ham and cheese. My husband has been known to eat a Dagwood sized sandwich when we fix cold cuts with the pepperoni spread!

Store the spread in the refrigerator for up to one week. Freezes well for up to one month. Thaw in refrigerator before using.

Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com.

Interested in one of the books pictured above? You can purchase on Amazon here.