Cocktail munchies.... 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. Blue cheese cocktail cookies....4/12 dozen 1 3/4 cups flour 3/4 cups chopped pecans 8 ox Maytag Blue cheese 1/2 cup butter 2 egg yolks beaten 2 tsps fresh ground black pepper Combine all and mix with hands until smooth. roll into 2 1 1/2 inch rolls, wrap in plastic and chill 4 hours or over night. Slice into 1/4 inch slices, and bake 425 on ungreases sheet for about 10 minutes until lightly browned. Snackers 1 ring Dutch Balogna ( about a pound ) 2 medium yellow onions ( about the size of a baseball) Slice and layer in a crock or straihgt sided bowl In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye. Robins blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot.

We host a Christmas Day dinner party every year and I like to have a number of easy appetizers out when our guests arrive. Green Chile Roll-ups always go over well and are quick and easy to make: 1 8oz package cream cheese (will NOT work with the whipped or soft versions!) 1 4oz can of chopped green chiles (we prefer Hatch brand) 4 TBS diced red bell pepper garlic powder and salt to taste 4 large flour tortillas Stir together softened cream cheese, green chile and red bell pepper in small bowl. Add garlic powder and salt to taste. Spread mixture over one side of each tortilla and roll up. Wrap rolled tortillas in plastic wrap and chill for at least one hour in refrigerator. Slice into 1/2" -1" slices and serve. I made these Ultimate Party Meatballs this year for the first time and they were a huge hit . . . and so darn quick and easy! 1 14-ounce can Ocean Spray Jellied Cranberry Sauce 1 12-ounce bottle Heinz Chili Sauce 1 2-pound bag frozen, pre-cooked, cocktail-size meatballs (I made my own meatballs ahead of time and froze them until I needed them for this recipe) Directions: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings. Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH. Lynn

Depends on what you have on hand and how much time you have, but here are some easy recipes: Nacho Cups 4 (12 inch) flour tortillas 6 oz Monterrey Jack Cheese, shredded 3 roma tomatoes, diced ½ red bell pepper, chopped 4-5 green onions, chopped 1 (14 0z) can black beans with cumin & spices ¼ c salsa 6 oz Sharp Cheddar Cheese, shredded Preheat oven to 425 degrees. Spray two 12 cup muffin tins with cooking spray. Cut each tortilla into 6 wedges, and push each wedge into muffin pan to form a cup. Layer approx. 1 tsp each of cheese, tomato, pepper, onions, beans, salsa and cheese in each cup. Cover loosely with foil and bake 5 minutes. Remove foil and bake 10 minutes more until bubbly and cheese is golden. Makes 24 appetizers **You could use any ingredients you like in these, try cooked taco meat, diced jalapenos, Mexican rice, pepper jack cheese, etc. for different flavor combinations. VickiÂs Bean Dip 1 can cheddar cheese soup 1 can chili beef soup 1 can refried beans 1 can diced green chilis 1lb Monterey jack cheese, grated Mix all ingredients in a saucepan or small crockpot until melted. Serve warm with tortilla chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Ham Pate (Jeannie L) 1 small canned ham 8oz cream cheese, softened dill weed to taste garlic salt to taste Place ham in covered roasting pan and bake at 325 degrees for about 2 hours or until ham is well done and browned. Cut cooked ham into cubes and process in food processor with remaining ingredients until of spreading consistency. Place in serving bowl and chill. Serve with assorted crackers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mexican Stack\-up Dip 16oz can refried beans 1pkg dry taco seasoning mix 1 avocado, mashed mixed with 2c sour cream 4oz can green chilies 2 tomatoes, diced shredded cheddar cheese Layer ingredients in 9inch square pan and chill. Serve with tortilla chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bruschetta INGREDIENTS: 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 2/3 cup grated Parmesan cheese 1/3 cup finely chopped red onion 2/3 cup diced roma tomatoes 5 tablespoons mayonnaise 1/2 c finely chopped shrimp (optional) Parsley flakes 1 French baguette, cut diagonally into 1/3 inch thick slices \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ DIRECTIONS: Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Linda

Strawberry Tartlets The wonton "cups" can be made in advance. Serves 12 and can easily be doubled. 12 wonton wrappers 3 tbsp butter, melted 1/3 cup packed brown sugar ¾ cup Mascarpone cheese 2 tbsp honey 2 tsp orange juice 3 cups fresh strawberries, sliced Whipped cream and fresh mint, optional Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared-side-up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired. ******************************** My niece once made this concoction in phyllo bundles and I'm sure it would work in wonton cups too. It was rich but very, very good... and I'm not a cheese lover but really loved this. She made a dark nut brittle ahead of time. She put some cranberry sauce in a saucepan with a little butter and some red cabernet sauvignoc, and reduced it a little bit. For the assembly, she place a piece of brittle in center of cut phyllo strip, then placed a piece of brie on top of the brittle, then poured a little bit of cranberry sauce mixture on the brie. Bring up the ends of the phyllo to form a "bundle" and sprayed it with PAM. Place on cookie sheet and put in the oven for a number of minutes to crisp up the phyllo. She then placed it in the microwave for a few seconds to make sure the brie melted or whatever (I think she did this cuz it wasn't in oven long enough..not sure). It was rich but the taste and texture was awesome! You had the crispiness of the phyllo, the crunchiness of the nut brittle, the creaminess of the cheese, and the savoury taste of the cranberry/wine sauce.