Bacon Stuffed Mushrooms

Made by Vicki.

Ingredients:

• 1 (8 oz) package cream cheese
• 1/2 cup real bacon bits
• 1 TBS chopped green onion
• 1/4 tsp garlic powder
• 1 lb whole fresh mushrooms, stems removed

Directions:

1. In a small mixing bowl, beat cream cheese until smooth, stir in the bacon, onion and garlic powder.

2. Spoon into mushroom caps.

3. Broil 4-6 in. from the heat for 4-6 minutes or until heated through. Serve warm.

Smoky Roll Ups

Made by Conna. From allrecipes.com

INGREDIENTS:

• 3 skinless, boneless chicken breast halves - pounded thin
• 12 slices honey ham
• 1/2 cup ketchup
• 1/2 cup mayonnaise
• 1/2 cup apricot jam

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Trim the fat from the smoked meat, place a piece on each chicken breast slice and roll. Fasten with toothpicks and place seam side down in a 9x13 inch baking dish.

3. Mix together ketchup, mayonnaise and jam. Pour mixture over chicken and bake uncovered in the preheated oven for 20 to 25 minutes.

Cool Lime Napoleons

Made by Rebecca.

Ingredients:

• 8oz pkg refrigerated crescent rolls
• 3 kiwi peeled and sliced
• 11oz can mandarin oranges
• 1 tsp lime zest
• 2 TBSP lime juice
• 8 oz whipped cream
• 1/2 C powdered sugar
• 1/4 almonds finely chopped

Directions:

1. Roll out crescent rolls on rectangle pan. Bake 375 degrees for 12-15 min. Let cool.

2. Mix whipped cream, lime juice & zest, & powdered sugar. Mix until smooth.

3. Cut crescent rolls into 24 squares, top with 1 kiwi slice & 1 mandarin orange. Pipe a 1 inch rosette of cream mixture on top. Leave individual or stack 1 square on top of another to make a napoleon.

Puff Pastry Appetizer

Made by Meredith.

Ingredients:

• 2 8oz cream cheese
• fresh mushrooms
• 1 onion finely chopped
• 1/2 package of bacon, cut into small pieces
• 1 puff pastry sheet

Directions:

1. Cook bacon in a pan. Saute onion, and mushrooms in bacon fat until onion becomes translucent (add some margarine if you need to). Add cream cheese and stir until smooth. Lay out puff pastry dough and cut in half. Place some of mixture along top end (length) of pastry dough and roll like cinnamon rolls. Repeat for other half of dough. Bake according to time on puff pastry dough box. Cool slightly and cut into 1 inch circles. Enjoy!

Tortilla Rollups

Made by Camille

(make the night before event so they can chill)

Ingredients:

• 2 chicken breasts, cooked, diced really fine
• 1 pkg. flour tortillas
• 4 pkg. (8 oz.) cream cheese, softened
• 1 sm. can chopped green chilies
• 1 Tbsp. finely chopped gr. onions
• 1/4 c. picante sauce
• 1/4 tsp. garlic powder

Directions

1. mix really well

2. spread on tortillas 1/4 in. thick

3. roll up and store overnight, once chilled slice for individual appetizers

I halved this recipe for our appetizer night, because it makes a lot.

Chicken Crescents

Made by Kim

Ingredients:

• 6 ounces softened cream cheese
• 1/8 teaspoon pepper
• 1 Tablespoon chopped green onions
• 2 – 8 ounce cans crescent rolls
• 4 Tablespoons butter
• 2 cups diced, cooked chicken
• 1 Tablespoon minced fresh parsley
• 2/3 cup fresh, sliced mushrooms (optional)

Directions:

1. In large bowl, cream together cream cheese, butter & pepper. Add chicken, green onions, parsley & mushrooms. Set aside.

2. Separate crescent rolls to form four rectangles. Press seams together. Cut into thirds. Place 2 tablespoons of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely.

3. Bake at 400 for 20 minutes.

Shrimp Crostini Appetizer

Made by Dacia from http://www.finedinings.com/

*prepare crostini baguette slices ahead of time, just before serving spoon on shrimp mixture

Ingredients:

• 2 Baguettes, sliced 1/4-inch thick
• oil for bread slices
• 1 garlic clove cut in half
• 8 ounces salad shrimp, coarsely chopped, or use fresh crab meat or a combination of both
• 1 large red or green bell pepper, small dice
• 2 tablespoons mayonnaise
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/4 teaspoon fresh lime juice
• 1 tablespoon Dijon mustard
• 2 teaspoons Parmigiano-Reggiano cheese, finely grated
• 5 drops Tabasco Sauce (I use more)
• Salt and pepper, to taste
• parsley for garnish

Directions:

1. Lightly brush one side baguette bread slices with oil, rub with garlic clove; place on baking sheet and toast in oven at 350° for 7 minutes.

2. In a small bowl combine shrimp (reserve a few whole pieces for garnish), bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Tabasco sauce; add salt and pepper. Spoon shrimp mixture on crostini, garnish with parsley, reserved shrimp and serve.

**Makes approximately 2 cups