Missy,

Here's a few ideas:

Pastry puffs w/ ham, tuna, chicken, etc. salads in them. I usually make the puffs ahead of time and freeze them. They thaw in no time and it's one of my favorites. I usually get ham salad from the honey baked ham store or your local deli for any of them if you trust their quality.

Pastry Puffs

Preheat oven to 375. In a medium saucepan, bring to a boil:

1 cup water
1 stick butter or parkay
1/2 tsp. salt

Turn heat to low and stir in 1 cup flour all at once. Beat until mixture leaves sides of pan and forms a small compact ball. Remove from heat and add 4 eggs, one at a time, beating until smooth after each addition. On a cookie sheet lined with foil, drop dough about the size of a quarter, two inches apart.

Baked 25-30 minutes or until puffed and golden. Cool away from any drafts.

For future reference, 2-3 T. of dough make 6 medium or 4 large puffs for desserts.

Jumbo Shells Appetizer

1 pkg. (16 oz) jumbo pasta shells
4 cups chopped romaine
1/2 cup fresh basil leaves
1 cup coarsely chopped chicken
1 large tomato, coarsely chopped (appx 1 cup)
1 med. cucumber, coarsely chopped
1 pkg (3 oz) salami, coarsely chopped
1/3 cup roasted garlic italian vinaigrette

Cook shells al dente, drain and cool. Mix all remaining ingredients then pour vinaigrette over to toss and cost. Stuff shells w/ salad. Cover and refrigerate at least 2 hours before serving. Makes 36 appetizers.

Another more Mediterranean version:

Sub cilantro for basil, only use 2 c. of chopped romaine and add sliced olives.

Blue Cashew Spread

1 (8-10 oz) wedge bleu cheese
3 oz. cream cheese, softened
1/2 cup finely chopped cashews

Mix the bleu and cream cheese in a bowl until well blended. Add 2 t. of cashews and mix well. She the mixture into a ball or a log. Roll the remaining cashews until the cheese is well coated. Chill until firm. Serve on a plate w/ assorted crackers or pita wedges.

Antipasta Kabobs

A slice of hard salami, folded into a triangle
A slice of deli pepperoni, folded into a triangle
A cube of provolone
Black and green olives
Pieces of tomato (or you can use cherry but they don't absorb the dressing so I don't recommend)
Red onion slice
Two pieces of tortellini or other durable pasta

Dressing:
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
1 tbsp. Basil
1 tbsp. Oregano
1 tsp. salt
1 tsp. pepper

I put the skewers in a large tupperware container and pour the dressing over them and let them marinade overnight or at least for several hours, shaking them up often and sometimes I drizzle a little vinegar before serving depending upon how much dressing was absorbed.

Salmon Tartlets

I usually buy the frozen phyllo tartlet shells and use those rather than making my own. Me and plain old phyllo don't get along too well....

Filling:

2-8 oz packages cream cheese
6 oz thinly sliced smoked salmon
2 scallions, chopped
4 t. horseradish, drained

Combine the cream cheese and salmon in a food processor and process until fairly smooth. Add the scallions and horseradish and pulse until just combined OR mince the salmon w/ a knife and combine with cream cheese, scallions and horseradish. The filling can be made ahead and refrigerated for up to 2 days.

Assembly:

Within hours of serving, spoon 1 heaping teaspoon or filling into each tarlet shell. Garnish with 1 cup of shredded cucumber.

Hope these give you some ideas...good luck!

Jen