Combine cookies and butter together and press into bottom of tart pan. In a large bowl, mix cream cheese and powdered sugar together, add mixture as next layer. Place in refrigerator to chill for 20 minutes. Dip Royal Riviera® Pear wedges into heated preserves. Lay pears on top of cream cheese mixture in pinwheel design. Sprinkle Harry & David® Fruit Rub on top to add a bit of sweet crunch. Place a spoonful of whipped cream in center if desired. Serves 10.

For an alternative finish, caramelize fruit rub on top of tart with a kitchen blow torch right before serving.

Melt butter over low heat in a large saucepan. Add the marshmallows to melted butter and stir over low heat until completely melted. Add the vanilla extract and stir. Once the mixture has settled, add the puffed rice cereal and the Moose Munch® Popcorn and stir until well coated. Coat a 11 x 10 x 2 inch pan with cooking spray. Fill with the popcorn mixture and press evenly with a greased spatula. Cool, cut into squares and enjoy! Serves 6.

Pre-heat oven or toaster oven to 350 degrees. Mix Harry & David® Hot 'n Sweet Beer Mustard with mayonnaise and lightly spread evenly among the 8 bagel halves. Place bottom bagel halves onto a baking sheet and assemble ingredients in the following order per sandwich: 2 slices turkey breast, 1 slice red onion, 1/4 cup baby spinach, 3-4 slices Royal Riviera® Pear, 2 slices of Swiss cheese. Bake the bagels for 5 minutes. Top with remaining bagel halves and continue baking until cheese is completely melted. Serve warm with your favorite Harry & David Chips. Serves 4.

Preheat oven to 450 degrees set on broil. Cut tomatoes in half and carefully remove approximately one tablespoon of tomato flesh and juice in the center of each tomato. Chop the cilantro and mix with the Margarita Snack Mix. Season the insides of the tomato lightly with salt and pepper and fill with the Margarita Snack Mix and cilantro mixture. Place the tomatoes on a half sheet pan or cookie sheet with parchment paper topping side up. Top each tomato with Harry and David White Cheddar Cheese. Dust with paprika and broil for one and a half minutes or until golden brown. Serves 8

Serving Tip: Garnish with lime and salsa.

Mix the scone mix according to the directions. Divide in half. Put half of the scone mix in the bottom of an 8" x 8" pan. Spread strawberry preserves over the scone mixture. Take the other half of the scone mix and add the chopped chocolate covered strawberries and 1 tbsp. of water and mix. Pour over the strawberry preserves layer. Bake for 30 minutes at 350°F or until toothpick inserted into the center comes out clean. Melt the truffles and drizzle over the baked bar. Serves 6

Mix pre-cooked chopped chicken and peach salsa in a medium bowl and refrigerate overnight. In a large mixing bowl, combine havarti and cheddar cheese with pineapple relish and cream cheese. Mix until smooth. To assemble wraps, microwave 1 tortilla for 15 seconds until softened. Spread a thin layer of the pineapple relish mixture on the tortilla and spread peach salsa chicken over it. Top with chopped lettuce and tomato. Roll tortilla tightly and cut diagonally in half. Enjoy! Serves 4

Slice prosciutto in half length-wise to create 8 long pieces. Clean 8 large prawns and season with salt and pepper. Wrap prawns with prosciutto. For the peach salsa, in a small bowl, mix peach relish with fresh diced peaches, lime juice, grapes, chopped basil, salt, olive oil and vinegar.

Grill prosciutto wrapped prawns over char broiler until pink and cooked through. Put cooked wrapped prawns on a bed of green leaf lettuce and garnish with peach salsa. Sprinkle with toasted pine nuts and serve immediately. Enjoy! Serves 4

In a large bowl, mix ½ jar of Orange Pepper & Onion Relish, cream cheese, and pre-cooked crab or imitation crab. Spread crab spread on Harry & David Olive oil cracker and garnish with a sprig of parsley, sweet Thai basil or dill. Serves 4

Presentation Tip: Top hors d’oeuvre with a twist of lime, lemon, or orange.