sadler -- if you go the recipe exchange forum, there is a recent appetizer/hors doeuvre thread. But here are some that I like. MUSHROOM SNACKS 1 pkg (3 oz.) cream cheese 1 can (4 oz) mushroom stems and pieces, drained and finely minced 2 Tbs diced pimento 1 Tbs Dijon mustard 1 can (8 oz) refigerated quick crescent dinner rolls 1 egg, beaten Poppy, caraway or sesame seeds (I consider the beaten egg and seeds to be optional and rarely use them) In small mixing bowl, combine cream cheese, mushrooms, pimento and mustard; blend well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spread each rectangle with 1/4 of the mushroom mixture. Starting with long side, roll up, jelly-roll style. Cut each roll into 6 pieces. Place seam-side down on greased cookie shoot. Brush with beaten egg and sprinkle with seeds. Bake in preheated 375 oven for 15 minutes until golden brown. Note: If you take the crescent rolls out the refrig and let them come to room temp, they will roll out in one big piece and you won't need to press the perforation sections together. Just spread the ingredients over the whole piece and roll up on the long side and slice. When I use a silicone baking sheet, I don't grease it. I've never baked these ahead, but I bet they would be just fine reheated after a day or two stored in the refrig. WRAPPED BABY DILLS Baby dill pickles (dry on paper towel) Cream cheese (room temp) Thin sliced turkey or ham Spread cream cheese onto thin sliced meat. Roll the pickle up in the meat. Add as many layers as you lik. Chill until ready to serve. Cut pickles into 1/4" pieces and serve. Is that easy or what! NEIMAN MARCUS DIP 2 C shredded cheddar 1 pkg bacon - chopped - fried - drained 1 small can chopped black olives'1 bunch (about 5) green onions - chopped Mayonnaise Mix first 4 ingredients together and add just enough mayo to hold together. Let sit, covered in the refrigerator over night. Before serving )bring to room temperature, it will be necessary to add a little more mayo to mix to serving consistency. Serve with bread pieces or plain crackers. Tortilla chips are a favorite, though. SALMON BALL 1 - 15 1/2 oz can salmon, drained and flaked 1 - 8 oz pkg cream cheese, softened 1/2 cup chopped pecans 2 Tbs grated onion 1Tbs lemon juice 1 Tbs prepared horse radish 1/4 tsp salt 1/4 cup chopped fresh parsley lemon slices for garnish, optional Combine alll ingredients except parsley and lemon slices. Shape into ball and roll in parsley. Garnish with lemon slices and serve with crackers. May be frozen in an air tight container.

Sicilian Fire Sticks A delicious blend of Italian sausage, chopped grilled chicken, bacon, roma tomatoes, jalapenos, and creamy Italian cheeses, rolled in a tomato basil tortilla. Served with ranch and spicy marinara From Johnny Carino's Restaurant - OMG! Gayle

I LOVE making cheese balls at Christmas. The tree is fabulous but I would disagree with the instructions of only 48 hour longevity. They can last a very long time if properly covered. The dinner at the wedding was very good. No cake--doughnuts. I guess that is the new thing individualizing wedding deserts. Bacon is a decadent treat I don't allow myself much of, then to candy it seems like OVER KILL on the naughty but that is just me. Cold and stuck together sort of solidified the "no thank you" for me.

When I make olive poppers I also make some with whole pecans instead of olives. Years ago I found the recipe on the Cooking forum here. They were called Weed's Surprise Cheese Balls. Weed's Famous Surprise Cheese Balls 2 cups grated sharp cheddar 1 stick butter, softened 1 cup flour 1/2 tsp. cayenne pepper 1/2 tsp. dry mustard 1 small jar pimento stuffed olives Sift dry ingredients together. Add softened butter and cheese. (use hands to mix) Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball. Place on parchment covered sheet pan. Put tray of olives in freezer until firm. Bake 15 minutes in 400 degree oven.