Who doesn’t love a refreshing cocktail and a delicious appetizer to kick off their weekend? Happy Hour Wednesday is featuring a creamy frozen nectarine blitz and a cheesy reuben appetizer!

Be sure to check back every Wednesday for new recipes!

Creamy Frozen Nectarine Blitz:

Ingredients:

• 1 Nectarine, pitted

• 2 oz. Vodka

• 2 oz. Vanilla ice cream

• 1/2 oz. Triple sec

• 1/2 oz. Lemon juice

• 1/2 oz. Simple syrup

Directions:

• Place the fruit, vodka, ice cream, triple sec, lemon juice and simple syrup in a blender and puree until smooth.

• Add a couple of ice cubes and continue pureeing until the ice has been broken up. 

• Pour into a chilled cocktail glass and garnish with fresh mint.

Cheesy Reuben Appetizer:

Ingredients:

• 1 package (8 ounces) cream cheese, softened

• 1 1/2 cups shredded Swiss cheese (6 ounces)

• 1/2 cup Thousand Island dressing

• 4 ounces deli sliced corned beef, chopped

• 1/2 cup well-drained sauerkraut

• Pretzel crackers, if desired

• Cocktail rye bread slices, if desired

• Chopped fresh chives, if desired

• Sliced radishes, if desired

Directions:

• Heat oven to 400°F.

• Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.)

• Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes