Recipe(tried): Christmas Finger Foods for Sheryl

Hi Sheryl,

Here are my "tried and trues" for holiday happenings at my house! Guests always rave about these....

These are gems, everone loves these...
Dates Wrapped in Bacon

2 boxes of pitted dates
2 packages of bacon

Cut bacon package in half, wrap a date in a bacon half and arrange on a baking sheet. Bake at 350 for about 30 minutes, halfway thru baking turn them around so they bake completely. Drain, let them cool and arrange on a pretty dish with toothpicks.Crab and Artichoke Dip

8 oz. crab meat
8 oz. cream cheese, room temperature
1 c. mayonnaise
1/3 c. chopped onion
1 garlic clove, crushed
1 can artichoke hearts, drained and chopped
3/4 c. shredded parmesan cheese
1 T. paprika
Oven at 375. Blend cream cheese and mayonnaise til smooth. Saute onion and garlic in 1 T. oil. Stir in remaining ingredients, blend well and place onto a glass round pie plate. Bake uncovered for 15-18 minutes. Serve with crackersMARGARITA DESSERT DIP
serves 6

1 C. sour cream
8 oz. mascarpone cheese
1/2 C. granulated sugar
1/3 C. margarita mix
1 T. lime zest
2 T. tequila
1 T. grand marnier
1 C. whipping cream

In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and grand marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.

Cinnamon Tortilla Crisps

2 T. granulated sugar
1 t. ground cinnamon
8 (8-inch) flour tortillas
6 T. butter, melted

In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400 F oven for 4-6 minutes. Can be made ahead and keep in air tight container.Pineapple Cheese Spread

This makes 5 cups.

2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt

Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.Spinach Balls

makes about 100

2 10 oz. pkgs. frozen chopped spinach
6 large eggs, beaten
1 stick butter, room temp.
2 c. herb-seasoned stuffing
3 garlic cloves, crushed
1/2 c. parmesan cheese
1 onion, chopped fine
2 T. olive oil
8 oz. feta cheese
1 t. black pepper

Preheat oven to 350. Thaw the spinach and drain well. Saute the onions in stick of butter and olive oil, when they begin to golden, add the garl;ic and cook 2 more minutes. Add the spinach and blend well. Placae the contents in a large bowl with the stuffing and feta and blend well. Add black pepper and parmesan cheese and blend well. Roll the mixture by tablespoonfulls into 1-inch balls. Place the balls on a lightly greased baking sheet. Bake for 20 minutes or until golden.Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....
Makes 4 cups

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. TUSCAN CREAM CHEESE SPREAD
serves 6 (can be doubled)

2 8 oz. pkgs. cream cheese, softened
2 t. chopped fresh garlic
1 t. salt
1 14 oz. artichokes, drained and chopped
1/3 c. chopped black olives
8 scallions, chopped
3 oz. sun-dried tomatoes, softened and chopped
1/2 c. fresh chopped parsley
1 T. fresh chopped chives

In a bowl, mix the cream cheese, garlic and salt. Stir in and blend well the artichokes and olives. Add the scallions, tomatoes, parsley and chives, gently mix together and put into a pretty crock. Serve with Honey Wheat Wheatable Crackers.Tex-Mex Dip
serves 6-10

3 med. ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1/2 cup mayo
1 package Taco Seasoning mix
2 (10 1/2 oz.) cans of refried beans or bean dip
1 cup chopped scallions
3 tomatoes, chopped
pitted black olives, sliced and drained
1 (8 oz.) package shredded cheddar cheese
tortilla chips

Mash the avocados with lemon juice, salt and pepper. Set aside.

Combine sour cream, mayo and taco mix and mix well. Set aside.

Spread the bean dip or refried beans first onto bottom of round glass platter. Top with the avocado and spread all over evenly. Layer next with the sour cream mix and spread evenly over. Sprinkle scallions next all over. Sprinkle tomatoes next, then olives, then top with shredded cheese. Refrigerate til ready to eat.