• 8 slices bacon
• 1 tomato, seeded and chopped
• 1/2 onion, chopped
• 3 oz. shredded Swiss cheese
• 1/2 C mayo
• 1 tsp. dried basil
• 1 (16 oz.) can refrigerated buttermilk biscuit dough (regular size, not grands)

Preheat oven to 375. Lightly grease a mini muffin pan. In a skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon into a medium bowl and mix with tomato, onion, cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Press each half into prepared muffin tin. Fill with bacon mixture. Bake for 10 to 12 minutes or until golden. Repeat with remaining biscuits and bacon. Enjoy. My family loves these.

• 1/2 lb fresh sea scallops, muscles removed
• 8 slices bacon
• 1/2 C pure maple syrup, plus more for drizzling

Preheat broiler. Grease rack of broiler pan. Rinse scallops under cold running water and pat dry. Cut large scallops in half crosswise. Wrap a slice of bacon around each scallop, securing with a toothpick. Place on unheated broiler pan. Brush with maple syrup. Broil about 4 inches away from heat for 8-10 minutes, or until scallops turn opaque and bacon is crisp. Turn once and brush scallops with additional syrup. Serve warm. 14 appetizers.

• 2 sheets puff pastry dough
• 1-6" wheel Brie cheese
• 1/4 to 1/2 C raspberry jam
• Sliced almonds
• 1 egg

Defrost puff pastry dough. Lay out 1 sheet of the dough. Center the brie on the dough. Spread jam over the brie. Sprinkle almonds over the jam. Cover the cheese/jam/nuts with the second sheet of dough, form the dough down the sides of the brie, and trim the dough, leaving a 1/2-3/4" border of bottom and top layers of dough running around the wheel. Roll this border of dough in toward the wheel to seal. Beat egg the brush over the top and sides. Bake at the temperature and time recommended for the puff pastry or until golden brown. Serve with crackers or a baguette sliced into 1/4" rounds. For a savory variation, substitute pesto for the jam and toasted pine nuts for the almonds.

• 4 Kielbasa rope sausages
• 1 (24 oz.) bottle of ketchup
• 1 lb. light brown sugar
• 1 (12 oz.) jar of honey mustard
• 1 (12 oz.) jar of brown mustard
• 2 cans beer

Slice kielbasa into bite sized pieces. Pour cans of beer into saucepan with Kielbasa. Let simmer for 30 minutes. In a medium bowl, mix ketchup, mustards, and brown sugar, stirring until smooth. Drain Kielbasa pieces, discarding beer. Place kielbasa and remaining ingredients in a large crock pot on low for 2 hours.

• 2 packages whole mushrooms
• 1 medium to large red pepper, chopped fine
• 1 green pepper, chopped fine
• 1/2 sweet onion, chopped fine
• 1 C seasoned bread crumbs
• 3 Tbsp. real bacon bits
• 1 lb. uncooked shrimp
• 1/2 C Extra Virgin Olive Oil (EVOA)
• 1 pkg. Bearnaise sauce

Clean mushrooms - (Save Stems) Amount of mushrooms will depend on how many you want to make. For the purpose of this recipe, 2 regular packs are used. Chop very fine the stems, red and green pepper, and onion. In a hot skillet drizzle a little EVOA and add the minced vegetables and stem pieces. Saute until just translucent. Add shrimp and cook till pink. Remove all from heat. Separate shrimp - let cool then chop fine. (Use canned seafood of your choice if you don't want to bother cooking the shrimp, but fresh cooked has more flavor and less sodium.) In a large mixing bowl, add shrimp, stems, and veggies. Pour in bread crumbs and mix until all ingredients are blended evenly. Now add olive oil and mix to a consistency that holds together when compressed. This requires a little testing so you don't over oil. Lightly PAM a large baking sheet. Using a spoon, fill mushroom caps with blend. Be sure to pack it in and over the top. Once mushrooms are all stuffed, place a pinch of real bacon on top of each cap. Then grate fresh cheese over each. Place in the oven at 350 for approx 20 minutes. While mushroom are baking, prepare Bearnaise sauce as directed on package. Remove mushrooms from oven and plate for presentation. Spoon Bearnaise over each for presentation.

• 8 slices bacon, crumbled
• 1 medium tomato, diced
• 1/2 small onion, diced
• 3 oz. swiss cheese, diced
• 1/2 C mayo
• 1 tsp. basil
• 1 can refrigerated biscuits

Mix first six ingredients. Break apart biscuits into four pieces. Press into small muffin tin. Place spoonful of filling on each. Bake 375 for 10 to 12 minutes.

• 1 tablespoon olive oil
• 1 onion
• 6 teaspoons minced garlic
• 1 pound fresh shrimp, peeled and deveined
• 12 puff pastry shells, baked or prebaked Fillo cups
• 4 tablespoons butter or margarine
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1/2 C heavy cream
• 16 ounces smoked Gouda, grated
• 2 teaspoons salt
• Chives, chopped

Preheat oven to 350. In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid, reserving garlic. Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done. Remove center circle and a small portion of inside of cooled puff pastry shells. In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt. Spoon filling into puff pastry or Fillo shells. Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve. Note...If using the prebaked Fillo cups, this makes a lot!

• 1 (8-oz) package of cream cheese
• 2 Tbsp. frozen orange juice concentrate, thawed
• 1 Tbsp. sugar
• Zest of one orange
• 1/8 tsp. cinnamon
• 1/4 C finely chopped dried cranberries
  (can substitute fresh cranberries, if
  low sugar is needed)
• 1/4 C finely chopped pecans (optional)
• Small mint leaf for garnish (optional)

In a small mixing bowl, beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed until fluffy. Stir in cranberries and pecans. Refrigerate at least one hour. Garnish as desired. Serve with crackers, etc. This is a really great spread - especially during the winter holiday season. It is delicious and also colorful with the red berry pieces. It can be made ahead of time, so you avoid last minute tasks. Hope you like it!

• 1 (8 oz) package crab meat (imitation works well)
• 1 (8 oz) package cream cheese at room temp.
• 1 C mayonnaise
• 1/3 C chopped onion
• 1 (13 oz.) can artichoke hearts; drained & chopped
• 3/4 C parmesan cheese

Mix cream cheese & mayonnaise until smooth. Stir in remaining ingredients. Put dip in a baking dish and bake uncovered at 375 for 20 minutes or until heated through & lightly browned. Serve with crackers or crusty bread. ENJOY!!

• 1 can black eyed peas
• 1 can shoe peg corn
• 1 red pepper, diced
• 1 green pepper, diced
• 1 red onion, diced
• 2 Tbsp. Tiger Sauce (Secret ingredient A MUST --it ís near the ketchup in Wegmans)
• 1/2 C apple cider vinegar
• 3/4 cup white sugar
• 3 Tbsp. vegetable oil.

Rinse and drain peas and corn. Mix with diced peppers and onions Add Tiger Sauce, white sugar, apple cider vinegar, and vegetable oil. Mix and let stand overnight. Drain liquid before serving with Tostitos scoops or other veggies or cucumber slices for dipping.

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled,
  cored and diced
• 8 ounces raspberries - diced
• 1 pound strawberries - diced (an egg slicer will chop berries very easily)
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor (my favorite is boysenberry)
• 10 (10 inch) flour tortillas
• Butter flavored cooking spray
• 2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. (For "scoop type" chips, bake them curled in a muffin tin.) Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

• 1 pkg. deli ham slices (9 oz.)*
• 1 8-oz package cream cheese, light if preferred
• 1 can asparagus spears
• Horseradish - approximately 1 Tbsp; more or less, depending on taste
• Parsley or other garnish

Carefully separate the ham slices and pat dry before spreading with cream cheese mixture. Mix softened cream cheese with horseradish. If you like it hot, use more; if not, use less. Drain asparagus spears, being careful to keep spears intact. Assemble by spreading each ham slice with cream cheese mixture. Place asparagus spear lengthwise along the top edge of ham slice. Carefully roll up spear in ham slice. Place seam side down on a plate. When all rolls are made, cover and refrigerate for several hours. Remove from refrigerator and cut each roll into 3 bite sized pieces. Arrange on a platter and add parsley or other garnish. Provide toothpicks, if desired.

*Note: the ham used to come in 12 oz. packages of rectangular slices. Now I can only find 9 oz. packages of oval slices, and they are not quite as easy to work with. It can be done, however. I could get four bites per slice out of the rectangles.

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp. vegetable oil
• 2 (15-oz) cans chili without beans
• 2 C salsa
• 2 (3 oz) packages cream cheese, cubed
• 2 (2 oz) cans sliced ripe olives, drained
• Tortilla chips

In a small skillet, saute onion and garlic until tender and transparent. Transfer to a 3-quart slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. Delicious!

• 2 lbs of London broil
• 1 cup of bourbon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large white onion, sliced thin
• 1 large red onion, sliced thin
• 1 loaf baguette
• 1/2 C sour cream
• 3 tablespoons prepared horseradish
• Small bunch of fresh parsley

Marinate steak in the one cup of bourbon for several hours (minimum of one hour). Remove steak from the marinade, season with salt and pepper, and sear in the olive oil on all sides about 1 minute per side. Place the steak in the oven and roast at 350 degrees for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice thinly. In another saute pan over medium low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are a deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 1/4 inch slices. In a small bowl combine the sour cream and the horseradish. Place a piece of the steak on each slice of bread, top with some caramelized onions, place a small amount of horseradish/sour cream on top of the onions and garnish with fresh parsley.

• 4 Ω oz. can of black olives, chopped fine
• 1/2 C pimento-stuffed green olives, chopped fine
• 1/2 C parmesan cheese, grated
• 4 Tbsp. unsalted butter at room temperature
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 3/4 C Monterey Jack cheese, shredded
• 1/4 C fresh Italian parsley, minced
• 1 thin French baguette bread, sliced thinly into rounds

Combine above ingredients. Spread generously onto baguette rounds. Broil 3-4 minutes until bubbly.

• 2 - regular packages corned beef (like Buddig's), chopped
• 8 oz. Swiss cheese, shredded
• 1 cup Thousand Island salad dressing
• 1 - 16 oz. can sauerkraut, drained and chopped

Mix above ingredients. Bake in 350 oven for 30 minutes. Serve with rye Melba rounds or Triscuit rye crackers with caraway seeds. Tastes just like a Reuben sandwich!! Enjoy!!

• 2 (8oz.) packages Crescent Rolls
• 6 oz. cream cheese
• 1/2 C parmesan cheese
• 1/2 C onions (scant)
• 1 Tbsp. parsley flakes
• 1/2 to 3/4 C chopped red and green peppers
• 1/2 package bacon pieces

Soften cream cheese. Mix all ingredients. Leave 2 crescent roll triangles together, pinching seam together to form a rectangle. Spread filling in the center of each rectangle and fold in half. Cut each rectangle in half, forming two small rectangles. Pinch edges to seal. Bake at 350 or until lightly browned. Delicious.

• 6 (6 inch) whole wheat pita breads
• 1 (6 oz.) tub sun-dried tomato pesto
• 2 Roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 1 pinch ground black pepper to taste

Preheat the oven to 350 degrees. Spread tomato pesto onto one side of each pita bread, placing them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

• 1 sheet puff pastry (1/2 package)
• 1/4 C Dijon mustard
• 6 slices Swiss cheese (3 oz.)
• 6 slices finely sliced deli corned beef (6 oz.)
• 1 egg, beaten
• 1 Tbsp. caraway seeds
• Extra Dijon mustard when served

Thaw puff pastry. Roll dough to a 12x10 rectangle. Spread the mustard evenly over dough. Top with cheese and corned beef. (Do not break apart.) Roll up each rectangle from the short end, jelly roll fashion; pinch seams to seal. Cut each roll into 1/2" slices (16). Place slices cut side up on lightly greased baking sheet. Brush with beaten egg and sprinkle with caraway seed. Bake at 400∫ for 10-12 minutes until golden brown. Serve warm with extra mustard.

Tip: If puff pastry is too soft to handle when thawed, place in fridge for a few minutes. Don't over-handle, or pastry will be tough. Easy to prepare and yummy!

• 2 lbs chicken wings
• 1/4 C cornmeal
• 1 envelope taco seasoning mix
• 2 tsp. dried parsley flakes
• 3/4 tsp. salt

Combine all except chicken in a re-sealable plastic bag. Add wings and shake to coat. Place on single layer on 2 greased 15x10x2 pans. Bake at 350 for 25 minutes. Turn and bake 10 minutes longer or until juices run clear. Can easily be doubled.