Join “Jayni’s Kitchen” this week for “Quick and Easy Hors d’oeuvres and Desserts with Theodore ‘Pete’ Wiklund.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Artichoke Cheese Spread

1 1/2 cups Parmesan cheese, freshly grated

2 cups water-packed artichoke hearts, drained and roughly chopped

1 cup mayonnaise

2 tablespoons garlic, minced

1/3 cup canned mild green chilies, finely chopped

3/4 teaspoon red pepper flakes

corn chip “scoops” or crackers of your choice

In a small bowl, combine all ingredients together and spoon into a 1-quart baking dish. Bake the spread in a 350 degree oven for about 20 minutes, until the top is golden and bubbly. Serve with corn chip “scoops” or crackers. Serves 10 to 12.

Marinated Goat Cheese with Pepper Berries, Garlic and Mint

12-ounce log goat cheese

3/4 cup extra-virgin olive oil

1 teaspoon black peppercorns

1 teaspoon white peppercorns

1 teaspoon pink peppercorns

1 teaspoon Szechwan peppercorns (optional)

1/2 teaspoon whole allspice

2 to 3 garlic cloves, finely minced

2 tablespoons fresh ginger, peeled and finely minced

1/3 cup chopped fresh mint leaves

Paris toasts, pumpernickel bread, or crackers

Using dental floss, cut the goat cheese log into 1/2-inch rounds. Place the cheese rounds in a single layer in a heat-resistant dish.

In a small saucepan, combine the oil, peppercorns and allspice. Place pan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes. Remove the pan from the heat and stir in the garlic, ginger and mint. Pour the mixture over the goat cheese coating all surfaces of the cheese rounds with the mixture. Cover and refrigerate for 8 to 24 hours.

Bring the cheese to room temperature before serving. Serve with Paris toasts, pumpernickel bread or crackers. Serves 8 to 10.

Feta Cheese with Fresh Rosemary, Lemon Zest and Olives

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1/2 teaspoon freshly ground black pepper

pinch kosher salt

1 tablespoon chopped fresh rosemary

zest of one lemon

1/3 cup kalamata olives, pitted and chopped

8-ounce square or wedge feta cheese, room temperature

1 sprig fresh rosemary, for garnish

Paris toasts or water wafers

Combine the olive oil, lemon juice, black pepper and kosher salt in a bowl. Place the feta cheese on a serving platter and pour the oil mixture over the cheese. Sprinkle the top of the cheese with the chopped rosemary, lemon zest and olives. Garnish the platter with a rosemary sprig. Serve with Paris toasts or water wafers. Serves 8 to 10.

Shrimp and Saga Blue Croutons

1/3 cup olive oil

French baguette (small diameter)

olive oil

freshly ground white pepper

28 fresh shrimp (51-60 count)

2 tablespoons unsalted butter

6-ounce wedge Saga blue or Maytag blue cheese, room temperature

2 tablespoons chopped fresh rosemary, for garnish

Slice the baguette into 28 croutons (rounds), about 1/3-inch thick. Brush the surfaces with olive oil and place them in a rimmed baking pan. Sprinkle the croutons with freshly ground white pepper and place them in a 325 degree oven for about 5 to 6 minutes, until the edges are golden. Remove the pan from the oven and turn the croutons over. Return to the oven for 4 to 5 minutes more. Watch carefully to prevent burning.

Peel and devein the shrimp. Rinse in cold water and drain well. Melt the butter in a large skillet over medium heat and saute shrimp until partially cooked, 1 to 2 minutes. Remove them from the skillet and cool.

Spread the blue cheese on the croutons to cover and place them on a broiler pan or baking sheet. Top each crouton with one shrimp and place them under the oven-broiler until the cheese begins to bubble and the shrimp is cooked. Remove the pan from the oven and sprinkle each crouton with chopped rosemary. Place the croutons on a serving platter and serve immediately. Makes 28.