Recipe: Easy Appetizers (6)

SURPRISE CHEESE PUFFS
Categories: Appetizers
Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.

Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold
1 tsp of this mixture around each olive, covering it
completely. Arrange on a baking sheet and chill until
firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties
as they may be made in advance, frozen on a baking
sheet to keep round and stored in a plastic bag in the
freezer. Bake as needed.

FAST GOODIES
Serving Size : 48

2 c Bisquick
1/2 c Melted butter
8 oz Sour cream
1/2 c Grated cheese

Mix everything together. Put into muffin tins. Bake @
450 for 10-12 minutes. Good. Easy. Quick. Special.

EASY HOT DOG CHEESE ROLL UPS
Serving Size : 10

30 Cocktail franks
10 Cheese slices
2 pk Crecent rolls

Take the roll dough and unroll them carefully. Cut
each triangle in half. (will need part of the second
box; but not all) ; keeping the triangular shape. Then
wrap 1/3 or a piece of cheese around the frank and
holding it with your fingers start rolling it in the
roll. Start at the large end of the triangle and roll
towards the tip. Bake in a hot oven until
brown...should only take about 10 minutes at 400
degrees. Watch carefully. Take out when they are
browned. Serve immediately.

Gourmet Grapes
Categories: Appetizers, Fruits
Yield: 50 Appetizers

1 10 oz. pkg. almonds, pecans or walnuts
1 8 oz. pkg. cream cheese
1/8 lb Roquefort cheese
2 tb Heavy cream
1 lb Seedless grapes, red or green, washed and dried

To toast nuts, preheat oven to 275 . Spread nuts on
baking sheet and bake until toasted. Almonds should
be light golden brown in color. Pecans or walnuts
should smell toasted, but not burned. Chop toasted
nuts coarsely in a food processor or by hand. Spread
on a plater. In electric mixer bowl, combine cream
cheese, Roquefort cheese and cream; beat until smooth.
Drop clean, dry grape into cheese mixture and gently
stir by hand to coat them. Roll coated grapes in
toasted nuts and put on wax-paper-lined tray. Chill
until ready to serve.

Jalepeno Roll-Ups

8 Oz. Cream Cheese
1 Can Green Chiles -- --or--
2 To 3 Jalepenos -- finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce

In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices.

***TIP: Cut with a very sharp knife

NOTES : This is an easy appetizer that can be made up to 4 days ahead and looks and tastes a little different

Pineapple Cream Cheese Ball
Recipe By : Margaret Hudacko

2 pkgs cream cheese
225 g can crushed pineapple
1 cup walnuts
1/2 cup green pepper
1/2 cup onion

1. Leave cream cheese on counter to soften.

2. Drain pineapple very thoroughly (squeeze if needed).

3. Chop walnuts, onions and green pepper finely.

4. When cream cheese is softened (you can speed this up by microwaving on power 30 for 1 or 2 minutes), add all ingredients, mix well and form into ball.

5. Refrigerate until cream cheese is firm again.

Author's Notes:
This spread goes well on crackers, bagels, celery (and other veggies) or (my fave) low salt Triscuits.

For a party, you can dress this recipe up by cutting the top off a large pineapple, forming the cream cheese ball into an oval, putting the pineapple top onto the cream cheese oval (so that it looks like a pineapple), and
slicing or chunking the remainder of the pineapple as nibbles or garnish around the cheese ball.