I swear I posted a bunch of recipes.....but I'll try again!

Rye Party Puffs
Posted by luvtocook at recipegoldmine.com May 2, 2001
Dough
1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
Corned Beef Filling
16 ounces cream cheese, softened
2 (2 1/2 ounce) packages thinly sliced
cooked corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown mustard
1/8 teaspoon garlic powder
10 small stuffed olives, chopped
In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden.
Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. I
n a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.
Yield: 4 1/2 dozen.
NOTE: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs.

SAVORY SPINACH BALLS - from Ruthanna
2 packages frozen chopped spinach, cooked and drained
1 large onion, chopped fine
4 eggs, beaten
3/4 cup melted butter
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 cup Parmesan cheese
2 cups Pepperidge Farm herb seasoned stuffing mix
Mix all ingredients in a large bowl; chill 1/2 hour.
Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed.
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes.
Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill.
Makes about 4 dozen.

Savory Cheddar and Jalape�o Jelly Cookie
Source of Recipe
Annie/Readinglady
Makes about 4 1/2 dozen
8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney
Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.
Position two racks in the center and top third of the oven and preheat to 400�. Line two baking sheets with parchment or use nonstick sheets.
Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.
Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

PARMESAN BLACK-PEPPER BISCOTTI
These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper � perfect for nibbling in between sips of wine.
1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350�F.
Pulse peppercorns in grinder until coarsely ground.
Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300�F.
Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks.
Makes 5 to 6 dozen biscotti.

What about cold shrimp with the standard red sauce and a spicy remoulade? Add a shot or two of vodka and called it Bloody Mary sauce. Or pickled shrimp or even barbequed shrimp, NOLA style. If you use the pre-cooked shrimps, defrost them and toss into a hot saute pan for just a minute to bring out the sugars. Makes a world of differance in the flavor.

Cheese straws are easy to do also and can be done a day or so before. Puff pastry seasoned with your favorite cheese, cut into strips, twisted and baked.

Spiced nuts are good too and fairly easy also.

How about deviled eggs? You could either do classic or spiff them up with a tiny bit of caviar, a sliver of smoked salmon, maybe a bit of crabmeat in the filling. I'm sure a quick search of the internet will turn up all sorts of interesting variations.

I've read that it is easiest to travel with deviled eggs if you fill them when you get to your destination. One technique is to wash and dry the empty egg carton, split your boiled eggs, remove the yolks, and place the whites in the carton. Prepare the yolks and place the mixture in a zip top bag. When you get to your destination, snip a corner of the bag and "pipe" the yolk mixture into the whites.

Awesome ideas!!!!! Many thanks!!!!!
Smiles,
Sooz

I make whipped cream cheese with some dill and sour cream and load it into a piping bag. Transport in the cooler with some small ribbons of smoked salmon and a jar of capers. Take a box of some fancy water crackers. On arrival, put the water crackers onto a serving platter, pipe some of the cream cheese onto each cracker and then curl some of the salmon ribbons on top of the cream cheese and garnish with a couple of capers.

Oh, Colleen, that sounds wonderful too! Thanks!
Smiles,
Sooz