1. Salami-Wrapped Cream Cheese

1 pkg sliced salami & 1 pkg cream cheese.

Cut cream cheese into 2 inch long sticks about the width of a pen, wrap a slice of salami around it, secure with toothpick.

2. Deviled Eggs with Caviar

Make basic deviled eggs, buy inexpensive red caviar, 1 oz jar.

Gently mix about 1 tbsp of caviar into prepared egg yolks (made from 6 to 8 eggs). It does not taste fishy. Guests usually do not know it is caviar, but it gives it a wonderful, slightly salty taste. Great for cocktails.

3. Stuffed Mushrooms
my own recipe-easy-can be made 2 days ahead

8 oz pkg mushroom, stems removed, mince 1 1/2 tbsp stems
1 1/2 tbsp finely shredded cheese
1 1/2 tbsp finely shredded parmesan cheese
1 1/2 tbsp crumbled feta cheese
1 1/2 tbsp prepared hummus
4 saltines, crushed
butter

Heat oven to 350. Rub a thin coat of butter over entire mushroom caps, set aside.

Mix all other ingredients & fill caps. Bake for 1 hour. Good hot, but can be served at room temperature.

You can bake them on a cookie sheet & remove to serving platter. I double the recipe, bake them in a pretty quiche pan, and serve them in the quiche pan.

4. Mini Pizzas

thin baguette loaf - have the store slice it
sundried tomatoes in olive oil
sliced mozzarella cheese
sliced black olives, or what ever you enjoy on pizza, artichoke hearts are good.

Top each bread slice with a tomatoes, 1/4 slice of cheese & a few sliced olives or artichoke heart. Broil until cheese melts.

5. Chocolate-Dipped Apricots
A little something sweet, but not too sweet

dried apricot slices
semi sweet chocolate chips

Melt chocolate in microwave, dip apricots half way into melted chocolate & let dry on wax paper.

6. Chicken Bites
Can be made ahead & served chilled

Boneless chicken breasts
Progresso Italian herb bread crumbs
a little salt & garlic powder
eggs

Cut chicken into cubes (freeze it a little first to make it easier).

Beat 2 or 3 eggs in a bowl. pour a couple of cups of bread crumbs with a little added garlic powder & salt into a separate bowl. Heat olive oil in pan.

Dip chicken in eggs, then breadcrumbs & fry until crispy. Drain on paper towels & store in frig. Serve individually with toothpicks or a few on a skewer.