Need new and different appetizer recipes?

I need some new and different appetizer recipes. I seem to have made so many things over the years that i am looking for something new for the holidays. Any ideas with recipes???Need new and different appetizer recipes?
Here is a full list that i always go through when I wanna make appetizers...





Just go through it and see which one you like and then you can simply search for the recipe, or just make your own (some don't even need a recipe..)





HOT FOODS





Assorted Quiche Tarts


BBQ Baby Back Pork Ribs


Biscuits with Baked Virginal Ham


Brochette Bites


Caramelized Leek, Fennel and Roquefort Tartlet


Chicken Empanadas


Chicken Piccata with Lemon, Wine and Crapes on French Rolls


Chicken Tenders


Chicken Wings


Chinese Dumplings w/Plum Sauce


Coconut Chicken Skewers with Citrus Sauce


Egg Rolls w/Dipping Sauce


Fried Mozzarella Sticks w/Pizza Sauce


Ginger Beef Sticks


Grilled Cajun Shrimp


Kielbasa in Honey Glaze


Meat Balls in Mushroom Sauce


Meatballs in Peppercorn Sauce


Meatballs Marinara


Medallion Crab Cakes with Tartar Sauce


Mini Beef Wellington


Miniature Crab Cakes


Miniature Spinach Quiche


Mini-Reuben


Peking Duck Rolls with Plum Sauce


Petite Pizza Pieces


Pork %26amp; Vegetable Pot Stickers


Potato Skins


Roast Beef on French Rolls with Mayo, Spicy Mustard and Horseradish


Rumaki


Salmon Cakes w/Dill Sauce


Scallops with Bacon


Seafood Stuffed Mushrooms


Spanakopita


Stuffed Mushrooms


Vegetable Stuffed Mushrooms


Veggie or Chicken Quesadillas








COLD FOODS





Bread and Domestic Cheese Display


Bruschetta


California Rolls with Soy Sauce, Ginger %26amp; Wasabi


Canap茅s


Cheese and Crackers


Cold Cut Tray with Ham, Turkey, Roast Beef, Corned Beef, Cheeses, Mayo


Cream Cheese, Cucumber %26amp; Onion Tea Sandwiches


Cucumber w/Crab Meat


Deviled Eggs


Fig Toast with Brie


Finger Sandwiches (Tuna, Egg, Chicken, Beef, Crab or Ham Salad)


Freshly Sliced Fruit


Ham and Cheese Pinwheels


Jumbo Chilled Shrimp


Marinated Mushrooms or Artichoke Hearts


Mini Sandwiches on Party Rolls


Pasta Salad, Potato Salad or Marinated Blackeye Pea Salad


Pimento Cheese Tea Sandwiches


Pistachio Grapes with Goat Cheese


Prosciutto %26amp; Melon


Salami Cornucopia


Shrimp Cocktail


Smoked Salmon on Bagel Chips


Smoked White Fish Platter


Tropical Fresh Fruit Tray with Marshmallow Cream Cheese Dip


Vegetables and Dip


Virginia Ham Roll-ups with Cream Cheese





---Need new and different appetizer recipes?
I think soups make a great appetizer or first course, especially if you serve them in festive mugs. Here are a couple that I really like.





We all know about the classic combo of tomato soup with grilled cheese, but that just won't cut it for a special occasion. How about kicking it up just a little, with a classy home made tomato soup, topped with grilled croutes? A classic, comforting taste with a new twist.





Tomato soup





You'll need:





30 ounces of chicken or vegetable stock (that's 2 15 ounce cartons)


One 28 ounce can of concentrated crushed tomatoes


1 cup of heavy cream


Salt and freshly cracked black pepper


a dash of dried basil





Directions: Combine stock and tomatoes in a large sauce pan over medium heat. When it begins to bubble, stir in the cream and reduce heat to low. Add in your seasonings. Simmer for 15 minutes, stirring occasionally. Then, with an immersion blender, give it a quick puree. Ladle into soup mugs or bowls, and top with croutes (see below).





Croutes





You'll need:





Small slices of baguette bread


1 cut clove of fresh garlic


Olive oil


Thin slices of swiss or parmesan cheese.





Rub each side of your sliced bread with the cut clove of garlic. Place on non-stick baking sheet. Rub on a little olive oil to each side and lightly toast. Top with a thin slice of cheese and place under broiler just long enough to melt.





Having a Fall get together, or looking for something special for Thanksgiving? How about serving a butternut squash or pumpkin soup in those little baby pumpkin look-alikes (I believe they are actually squash of some kind, but they look like tiny pumpkins)?





Carefully cut off the top of each squash, and remove the innards. Scrape the sides to make room, but be careful not to puncture- we don't want any leaks. Then fill with your pumpkin or squash soup, and replace the top. Very cute. You can even garnish with some toasted pumpkin seeds.





I hope this gave you a couple of ideas! Happy cooking :)
Here is one of my favorite recipes. You can use the chicken salad as a filling for finger sandwiches.





SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.





***You can use the chicken salad as a sandwich filling.***
Coconut Shrimp Recipe


Prep Time: 20 minutes


Cook Time: 10 minutes


Yield: 1 serving


5 large shrimp


3 tablespoons flour


1 egg


3 tablespoons beer


Salt and pepper


Sugar


1/2 cup shredded coconut


1 cup frying oil





Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.





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Bacon Wrapped Asparagus Bundles





Prep Time: 8 minutes


Cook Time: 10 minutes


Yield: 4 servings





*These bundles can be easily prepared on outdoor grill or in a hot oven.*


1 pounds asparagus spears, trimmed 4 to 5 inches long tips


Extra-virgin olive oil, for drizzling


A few grinds black pepper


4 slices center cut bacon or pancetta


Chopped chives or scallions, optional garnish





Preheat oven, if using, to 400 degrees F.


Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.





To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.





For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.


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Garlicky Holy Guacamole! Recipe





Prep Time: 10 minutes





3 ripe small Hass avocados


1 lemon, juiced


1 large clove garlic, minced


1 jalapeno, seeded and finely chopped


1 small plum tomato, seeded and finely chopped


1/2 small yellow skinned onion, finely chopped


1 teaspoon coarse salt


Blue corn tortilla chips, for dipping





Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.


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Curry Chicken Appetizers Recipe





4 tbsp mayonnaise


1 teaspoon curry powder


4 chicken thighs, cooked and meat removed from bone


5 slices white bread


Salt and pepper





Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper
Antipasto Squares


2 cans refrigerated crescent dinner rolls


录 pound ham, thinly sliced


录 pound provolone cheese, thinly sliced


录 pound Swiss cheese, thinly sliced


录 pound Genoa salami, thinly sliced


录 pound pepperoni, thinly sliced


12 ounces jarred roasted red pepper, drained, cut into thin strips


3 eggs


3 tablespoons Parmesan cheese, grated


陆 teaspoon black pepper


Preheat oven to 350 degrees.





Unroll one package of rolls, cover bottom of 9 x 13'; baking pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top of dough.





In a bowl, lightly beat eggs. Stir in Parmesan cheese and pepper. Pour 3/4 of this mix on top of meat and cheese.





Unroll second package of rolls, cover top of meat and cheese with dough. Brush top with remaining egg mix. Cover pan with foil.





Bake for 25 minutes in oven. Remove foil and bake additional 15 - 20 minutes until top is puffy and golden.





Let cool and cut into squares.





Arkansas Sin


8 ounces cream cheese, softened


4 cups Cheddar cheese, shredded


8 ounces ham, diced


1 onion, chopped


1 jalepe帽o pepper, seeded, chopped


1 pound loaf sourdough bread


Preheat oven to 350 degrees.





In a medium bowl, mix together the cream cheese, cheese, ham, onion and pepper. Cut a circle out of the top of the bread. Remove the center leaving 1'; shell all around. Fill loaf with cheese mixture.





Bake for 35 - 40 minutes.





Serve with crackers, bread cubes, veggies and chips.





Cheese Crisps


陆 cup butter, softened


陆 pound Cheddar cheese, grated


录 teaspoon salt


1 pinch ground cayenne pepper


1 鈪?cups all purpose white flour


30 pecan halves


Blend butter, cheese, salt and cayenne pepper together. Stir in flour and mix well. Shape into 3 rolls about 1 1/2'; in diameter. Wrap each roll in plastic wrap and refrigerate one hour or until firm.





Preheat oven to 375 degrees. Line baking sheet with wax paper. Cut each roll into 10 equal portions. Place on wax paper, press pecan half into top of each crisp.





Bake for 12 minutes or until set. Remove to cooling rack. Let cool completely before storing in airtight container.





Mock Pate


8 ounces cream cheese, softened


8 ounces liver sausage (Braunschweiger)


1 tablespoon onion, chopped very fine


1 teaspoon lemon juice


1 teaspoon Worcestershire sauce


salt and pepper to taste


1 dash Tabasco


1 dash garlic powder


dried parsley


Combine cream cheese and liver sausage. Mix until well blended. Add onion, lemon juice, Worcestershire, salt and pepper, Tabasco and garlic powder and mix.





Chill before serving, sprinkle with parsley. Great served with crackers.





Mushrooms in Phyllo Dough


1 cup portobello mushrooms, chopped


1 cup button mushrooms, chopped


录 cup cream cheese


2 tbsp butter


1 sheet phyllo pastry


陆 tsp salt


陆 tsp black pepper


录 tsp cayenne pepper


戮 tsp garlic powder


陆 tsp fresh garlic, optional


Take the phyllo dough to thaw out for 15 minutes.





In a large skillet, Teflon preferred, heat the butter. Add the garlic, if using, and cook until golden. Add mushrooms and seasonings and cook until softened. Remove from heat. Stir in the cream cheese to make the mushrooms stick together.





Working fast, unwrap the dough and spread melted butter in-between each of 4 layers of dough, placing one on top the other. Cut circles using a 3 inch cookie cutter. Place in a 24 mini-muffin pan cup and fill 戮 full with the mushroom filling. Using the scraps, cut 1 陆 inch circles and place on top the filled cups. Bake for 15 minutes in a preheated 350鈩?oven or until golden brown. Puff pastry could be substituted.





Sausage Cheese Balls


1 pound sausage


戮 pound Cheddar cheese, grated


3 cups Bisquick


Mix ingredients well. Roll into balls and place on baking sheet. Bake for 20 minutes at 350 degrees.





Smoked Salmon Spread


1 can Salmon


8 ounces cream cheese, softened


1 teaspoon lemon juice


2 teaspoons grated onion


1 teaspoon horseradish


录 teaspoon garlic salt


录 teaspoon Liquid Smoke


3 tablespoons parsley, chopped


陆 cup chopped pecans, (optional)


Drain salmon, flake and remove skin and bones.





Combine all ingredients, mix well. Chill well before serving with crackers.





Spinach Dip


1 package frozen chopped spinach, thawed and squeezed dry


1 cup small curd cottage cheese


1 cup sour cream


1 tablespoon mayonnaise


陆 teaspoon lemon juice


1 teaspoon dried parsley


陆 teaspoon dill weed


鈪?teaspoon ground cayenne pepper


salt and pepper


Mix well. Chill several hours before serving. Excellent dip for vegetables, crackers and chips.








Notes:


For an added twist, toast pumpernickel rye party bread and serve as an alternative to potato chips.





Taco Roll Ups


1 package taco seasoning


8 ounces cream cheese, softened


8 ounces picante sauce


1 package large flour tortillas


Combine first 3 ingredients with electric mixer. Evenly divide and spread mixture on tortillas, roll up.





Place rolled tortillas on cutting board, close together with seams down, and using electric kn
Cheese-Filled Mushrooms


1 1/2 pounds white mushrooms


1 cup shredded Cheddar cheese


1 cup shredded mozzarella cheese


1 cup shredded Parmesan cheese


3/4 cup mayonnaise


Crumbled cooked bacon, to taste (optional)





Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.








Veggie Pizza


1 package crescent rolls


1 cup sour cream


One half cup mayonnaise


1 package dry Hidden Valley Ranch dip mix


1 cup cheddar cheese, shredded


One half cup fresh broccoli, chopped


One half cup green onions, chopped


One half cup carrots, shredded


One half cup zucchini, grated


One half cup mushrooms, sliced


1 8-oz. can sliced water chestnuts, drained and chopped





Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned. Remove from oven and allow to cool. Combine sour cream, mayonnaise and dry dip mix and spread over crust. Place vegetables over dressing and top with shredded cheese. Refrigerate until ready to serve. Cut into squares before serving.








Layered Pesto and Red Pepper Dip


1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread, divided


1/4 cup chopped drained roasted red peppers


1 Tbsp. pesto


1 Tbsp. milk


WHEAT THINS Snack Crackers





PLACE half of the cream cheese spread and the peppers in blender; cover. Blend 30 to 40 sec. or until well blended, stopping and scraping down side of blender as needed. MIX remaining cream cheese spread, the pesto and milk until well blended. Spread onto small serving plate; top with the red pepper mixture. Cover. REFRIGERATE at least 1 hour before serving.





SHRIMP COCKTAIL SPREAD


1 8oz. brick cream cheese, room temperature


1/2 cup KRAFT Cocktail Sauce


1 cup sharp cheddar cheese, shredded


TRISCUIT Rosemary %26amp; Olive Oil Crackers


Ritz Crackers





Spread cream cheese onto a pie plate, top with cocktail sauce. Place in fridge to chill. Top with cheese before serving, serve with crackers.








FETA AND GARLIC PATE


2 Garlic cloves; minced


4 Anchovy fillets; minced


6 tb Butter; softened


10 oz Cream cheese; 300 g. (8oz block plus 1/2 of a 4oz block)


6 oz Feta cheese; 175 g.


1/4 c Sour cream


1 tb Chives, fresh; chopped -OR-


1 tb -Green onions


Tabasco sauce; few drops


1 pinch -Pepper; freshly ground





Combine all ingredients in food processor until very


smooth and creamy. Spread on crackers, bread or


bagels.





HONEY ROASTED HOLIDAY MIX


6 c. popcorn


1 (5 oz.) can wide chow mein noodles


1 c. honey roasted peanuts


5 tbsp. butter


3 tbsp. sugar


1 tsp. vanilla


1/2 tsp. cinnamon





Directions:


In large roasting pan, mix popcorn and chow mein noodles. Melt


butter and sugar together, stir in vanilla and cinnamon. Pour


over popcorn, toss to coat. Bake at 250 degrees for 1 hour,


stirring every 20 minutes. Add nuts, spread on paper towels to


cool. Store airtight.
Turkey Pastrami roll-ups


2 TB parsley


1 8oz container sour cream


1 8oz package cream cheese, softened


1/2 lb turkey pastrami, sliced sandwich thin


16 toothpicks or party swords


16 stuffed green olives





In bowl, combine seasoning with sour cream %26amp; cream cheese, stir until well blended. Cover %26amp; chill 2 hours.


When ready to serve, spread 1TB of mix on each turkey pastrami slice. Roll up each slice %26amp; secure with toothpic (or sword) and olive.





Ranch Ham Roll-Ups


2 packages cream cheese (8 oz. each), softened


1 envelope ranch salad dressing mix


3 green onion, chopped


11 flour tortillas (8 inches)


22 thin slices deli ham





In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top each with two ham slices. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-inch slices. Yield: about 7-1/2 dozen.





appy Take a loaf of French Bread, a package of cooked Chicken Strips (in the lunchmeat aisle) a package of soft cream cheese, a package of shredded cheese (I use Sharp, but any yellow cheese works), green onions and salt and pepper.





Cut the loaf of bread in hald lenghtwise, not across. Scoop out a bit of the bread with a spoon. Chop up the green onions, and chop the chicken strips into little bite size chunks. In a bowl, mix together the cream cheese, 3/4 of the package of shredded cheese, green onions, chicken and salt and pepper (to taste) and spread the mixture on the bread. Put on a cookie sheet and bake for 10 min at 350. Take out, top with remaining cheese and put back in the oven until the cheese is melted. Cut into pieces and eat! It's



hi Sue, wow now you have open the door, depends on what your into, I know you can go to foodnetwork.com for inspiration like I do. The other idea is to rehash some of the appetizers you have done in the past, use your imagination and give them a little twist. I know it's frustrating, there is only so much you can do with a shrimp, a kabob stick and tomato these days. I do have one idea for you, take me to long to explain it on here, but Anna Olsen from foodnetwork.com made a different variation today, it looked like a cake but it wasn't. she used as the bottom layer a chicken salad, the next layer was egg salad, the top was spread with a dill and cream cheese and did some piping with it as well. my version is similar, different ingredients. Personally I am the no fuss, no stress, keep everything simple type.





Chris
I did something last year and everyone loved it. spinach and cheese triangles. i didn't like spinach originally but with all the cheese in it you can hardly taste it.





1 lb. filo pastry


1 lb. melted butter


1 lb. Feta cheese, crumbled


1 lb. cream cheese


6 eggs, beaten


frozen spinach - use 2 boxes (must be drained and defrosted)





Combine spinach, beaten eggs and cheese. Lightly grease cookie sheet/baking paper. Cut filo into 3 inch strips and brush with melted butter. (Keep filo covered with DAMP cloth until used.) Place 1 teaspoon of mixture at bottom of each strip. Fold the corner up to form a triangle. Use entire strip. Continue this method until all the ingredients are used. Place triangles on cookie sheet/baking paper and bake in 375 degree oven for 15 to 20 minutes, until golden brown. Triangles may be prepared ahead of time, frozen and re-heated when ready to serve.





I鈥檓 guessing this recipe is with American measurements. I am in Australia and I used 500g of each cheese. i used cooking spray instead of butter and your basic packet of filo pastry in a 180 degree C oven. Make sure that the cloth is DAMP not dripping with water, otherwise your pastry will be soggy.


how to fold the triangles:(hope you can understand me, haha)


put mixture in left bottom corner of strip.


1. take right hand bottom corner and take across to left side to form a triangle.


2. now flip the bottom corner up to form another triangle.


3. take bottom LEFT hand corner and pull across to right side.


4. continue from step 1.


Hope this helps =]
You will need: small wood skewers


french baguette, Freash mozzarella, tomato and fresh basil leaves.


Slice bread and drizzle with olive oil and toast in oven,


skewer a slice of toasted bread then fresh mozzarella then slice of tomato the fresh basil leaf. Do this twice on 1 skewer.


Drizzle with olive oil and serve. Delish!!
http://andaluss.wordpress.com/2008/09/27鈥?/a>





Black olives charmoula
you should look it up on rachel ray or some other good cooking website
Chili Lime Shrimp with Creamy Chipotle Dip:


2 limes


24 uncooked extra large shrimp, peeled and deviened-with shells on about 1 1/2 lbs


2 tbsp olive oil


1 clove garlic finely chopped


1/2 tsp crushed red pepper flakes


1/3 cup mayo


2 tbsp honey mustard


1 large chipotle chile in adobo sauce-finely chopped


1 tsp adobo sauce


1 tbsp chopped fresh cilantro





Reserve 1 lime for garnish. Grate 1 tsp peel form other lime. Cut lime in 1/2 and squeeze, enough juice to measure 2 tbsp. Set peel and juice aside





Butterfly each shrimp. (cut lengthwise along outside of shrimp without cutting all the way thru-the shrimp should lay flat open)





In 1 gallon resalable plastic bag mix oil, garlic, shrimp, pepper flakes, lime juice, and grated lime peel. Refrigerate 30-60 min to marinate.





Meanwhile in small bowl mix mayo, honey mustard, chipotle pepper, and adobo sauce. Cover and refrigerate until serving.





Heat oven to 400 degrees, Remove shrimp from marinade, place in a 15x10x1 baking dish. Open each shrimp arranging in pan so that the cut portionis on pan with tail tucked in. Toss marinade.





Bake 5-7 min rearranging shrimp 1/2 way thru bake time, until shrimp are pink. Place on serving dish sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges, garnish dip with wedges








Grilled Veggie Platter With Ginger Mustard Dip:





1 small zucchini


8 fresh asparagus spears (about 3/4 l)


1 med red bell pepper


1 tbsp olive oil


1/2 cup mayo


2 tbsp honey mustard


2 tsp grated gingerroot


1 clove garlic finely chopped





Cut zucchini in 1/2 crosswise the cut each half into 4 spears, trim the asparagus and cut the bell pepper into 8 strips.





In an ungreased 13x9 baking dish place the veggies and drizzle with oil, then grill on medium heat 1-2 min until lightly chared then turn and repeat. Remove from grill and refigderate about 30 min, until chilled





Mean while in small bowl combine remaining ingredients, serve with cold grilled veggies.





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Pizza Penne Pasta Salad





3 Cups Penne Pasta, Cooked, Drained and Cooled


4 Medium Tomatoes, Chopped (About 4 cups)


12 Slices Hard Salami, Chopped


1 Cup Mozzarella Cheese Crumbles


陆 Cup Chopped Fresh Basil


陆 Cup Grated Parmesan Cheese


陆 Cup Roasted Red Pepper Italian with Parmesan Dressing





Toss all ingredients in large bowl. Cover and refrigerate at least 1 hour to blend flavors


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Easy Herb And Beef Bites:





10 Thin Slices Sandwich Beef (4 in Diameter)


录 Cup Garlic Herb Cream Cheese


录 Cup Finely Chopped Red Bell Pepper


2 Cucumbers-Unpeeled and sliced into 20 Slices Each





1.Unroll beef and lay flat. Spread with approx 1 tsp of cream cheese and sprinkled with 1 tsp bell pepper. Carefully roll beef up.





2.Cut each roll into 4 slices. Place on top of cucumber slices. Serve.





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Wild Mushroom Pizza:





1 Tsp Olive Oil


1 Can (13.8oz) Refrigerated Pizza Crust


1 Tbsp Butter


1 lb Fresh Wild Mushrooms (Shitake, Oyster, Crimini) Cut into 录 in Slices


1 Tsp Dried Thyme Leaves Crushed


Salt and Pepper to Taste


1 (8oz) pkg Cream Cheese Softened


4 oz Fontina Cheese Shredded


1 Cup Shredded Mozzarella


Fresh Thyme Leaves if Desired





1. Heat oven to 400. Brush large cookie sheet with oil. Unroll dough and place on cookie pppsheet. Starting at center press dough out to 15x10 in rectangle. Bake 8 to 10 min or pppuntil crust is lightly browned.





2. Meanwhile in skillet heat butter over med-high heat. Add mushrooms; cook about 6 pppppppppmin, stirring frequently until well browned, drain. Stir in salt and pepper.





3. Spread cream cheese evenly on the crust. Sprinkle with fontina, cheese. Spread ppcooked mushrooms over fontina cheese and sprinkle with mozz cheese.





4. Bake 10-12 min longer or until cheese is melted and crust is brown. Cut into 8x6 rows, ppsprinkle with fresh thyme leaves if desired.


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Ham and Asparagus Rolls:





12 fresh asparagus spears trimmed


1/4 cup mayo


1 tbsp dijon mustard


1 tsp chopped fresh thyme


6 slices deli ham thick sliced (about 1/16 in)





Fill a 13x9 baking dish with ice water and set aside. Heat 1 in of water in a 12 in skillet to a boil, add asparagus and boil 2-3 min uncovered until crisp tender. Remove from boiling water and plunge in ice water. Let sit for 3-5 min until well chilled then drain well and pat dry.





Meanwhile in small bowl mix mayo, mustard, and thyme. Spread mayo mix evenly on the six pieces of ham. Cut each ham slice in half lengthwise. Roll 1 ham strip around each asparagus spear. Wrap tightly and store in fridge until serrving.


(This picture shows them serving/presenting these in a medium hight plain straight edged glass)





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Greek Salad Kabobs:





3/4 cup plian yougurt


2 tsp honey


2 tsp fresh chopped dill


2 tsp chopped fresh oregano


1/4 tsp salt


1 small clove ga