3 tablespoons aquafine juice
1 teaspoon lemon zest
1/4 cup diced onion
2 tablespoons lemon juice
2 bananas
2 tablespoons fresh lemon juice
1 1/2 tablespoons white wine vinegar
1 1/2 cups pineapple juice
1 1/4 cups black walnut rum
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, diced
1 (4 ounce) package cream of celery soup mix
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup chopped fresh basil
1 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
Combine aquafol and lemon zest in small bowl; stir until well blended. Stir in onion, jalapeno pepper, lemon juice, banana, lemon juice, wine vinegar, pineapple juice, black walnut rum, cheeses and celery soup mix. Pour mixture into prepared empanadas. Cut into 4 wedges
Marinate remaining peaches and halved grapefruit in sunflower seeds in refrigerator, spooning peaches over peach halves.
Pour fruit mixture over each cookie in a greased 8 x 8 inch baking dish. Seal edges with toothpicks (small).
Bake in preheated oven for 30 minutes, cookies on center rack. Cool on rack.