I've made these and they are always a hit, never any left...

Tomato Bites

Excellent

16 cherry tomatoes
6 pieces bacon -- cooked,crumbled
1/2 cup mayonnaise
1/3 cup green onion -- chopped
3 tablespoons parmesan cheese -- grated
2 tablespoons parsley

Directions:

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomato

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12

1 can (170 g) chunk crabmeat, drained, flaked
125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, softened
1/4 cup thinly sliced green onions
1/4 cup MIRACLE WHIP CALORIE-WISE Dressing
12 won ton wrappers

HEAT oven to 350F. Mix crabmeat, cream cheese spread, onions and dressing.

SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

BOURBON FRANKS

1 bottle (14 ounce) catsup
1 cup bourbon
1 cup dark brown sugar
4 packages (8 ounces each) miniature cocktail frankfurters, or 2 packages (16 ounces each) frankfurters, cut into 1-inch chunks OR (better yet): 2 pounds Polish Sausage, cut in 1-inch slices

In large saucepan, mix all ingredients except frankfurters. Cover and simmer at least 2 hours, stirring occasionally. (Can be made ahead to this point. Cover and refrigerate up to 48 hours. Reheat sauce until hot.)
Add frankfurters and simmer until heated through, about 5 minutes.

OYSTER CRACKERS

2 pkg ** 12 oz oyster crackers
1 c ** vegetable oil
1 tsp ** garlic powder or garlic salt
1/2 tsp ** dill weed
2 pkg ** dry Hidden Valley Ranch Dressing (original)
1/4 tsp ** lemon pepper

Add garlic, dill and lemon pepper to oil. Heat on stove, being careful not to scald. Put crackers in large bowl, add dry Hidden Valley Ranch. Toss gently. Pour hot oil mixture over crackers and mix well.

++++++++++++++++

Creamy Bacon & Green Onion Dip

2 pkg ** 8 oz. cream cheese
1 pkg ** dry Hidden Valley Ranch Dressing (original)
1 cup ** Miracle Whip salad dressing
Milk

Mix all until creamy

Add:
1 bnch ** green onions, finely chopped
1/2 lb ** bacon, cooked til crisp & crumbled
Salt & Pepper to taste

Mix well, chill.

+++++++++++++++++++++++

Creamy Dried Beef Dip

2 pkg ** 8 oz cream cheese (can use light, nobody will know!)
1 pkg ** 8 oz sour cream
3 Tbls ** Accent seasoning

Mix until creamy

Add:
1 pkg ** Dried beef, chopped
Chopped Green onions, to taste

Fold into the cream cheese mixture.

Chill overnight.

Salsa Dip

(I don't have a recipe, and I didn't measure.)

Mayonnaise
Sour Cream
Chunky Salsa (I used mild)
chopped scallions
cumin
chili powder
sliced black olives

Serve with tortilla chips. This was a big hit at my house last week.

First thing I thought of was Sandy's Buffalo Chicken Dip

Buffalo Chicken Dip
4 boneless, skinless chicken breasts (about 2 lbs)
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo
Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.
or

FIESTA BEAN DIP

1 can (16 oz.) refried beans
1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies
1/4 cup sour cream
1 medium tomato, chopped
1/2 cup chopped green onion
1/4 cup sliced black olives
1 cup shredded cheddar cheese

In a medium saucepan combine refried beans, rotel, and sour cream. Stir over medium-low heat until hot. Remove from heat. Stir in tomato, onion and black olives. Pour into serving dish, top with cheese. Serve with tortilla chips. Makes about 4 cups dip

or

Pull-Apart Bacon Bread
12 slices bacon, diced
I use a pack of precooked
1(1pound) loaf frozen bread
dough, thawed
2 tablespoons olive or
vegetable oil, divided
1cup shredded mozzarella
cheese
1 (1 ounce) package ranch
salad dressing mix

Directions
1 In skillet, cook bacon over medium heat for 5 minutes
or until partially cooked; drain on paper towels
2 Roll out dough to ½ inch thickness; brush with
one of oil. Cut into 1 inch pieces; place in large bowl.
Add the bacon, cheese, dressing mix and remain oil:
toss to coat. Arrange pieces in a 9 inch x 5 inch oval on a
greased baking sheet, layering as needed. (I use a pie dish)
Cover and let rise in warm place foe 30 minutes or until
doubled.
3 Bake at 350 degrees for 15 minutes. Cover with foil;
bake 5-10 minutes longer or until golden brown.
or

Sweet Chicken Bacon Wraps Recipe courtesy Paula Deen
See this recipe on air Friday Dec. 22 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Sports Party

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Another that is good is the bacon wrapped Lil Smokies. I make them lots! This year I didn't tho.
Line a pan with foil, cut a pound of bacon into thirds, wrap each Lil Smokie with bacon and secure with toothpick. Put in single layer on baking pan, sprinkle generously with brown sugar, bake in oven til bacon is nice and crisp (30-40 minutes??) and then put in crock pot.

This one is almost too easy but people always seem to like it a lot:

Buy the little, single bite fillo shells (in the freezer section) and fill them with almost anything. No cooking required!

My favorite filling is hummus with a slice of olive on top. Cottage cheese with a bit of blue cheese and a sprinkle of chives works too. Or a little chopped ham and cream cheese.

Can't go wrong with poppers. They are always the first to go.

Half and de-seed jalapenos. Cut halves in half so they are just about the same size as the width of bacon you are using. I blanche the peppers for about one minute. Cool. Stuff each with cream cheese, roll 1/2 a slice of bacon around it and secure with toothpick. Bake until bacon is done. (A can of drained crab or shrimp mixed into the cream cheese is AWESOME too!)

Another one that goes fast is 1/2 a slice of bacon wrapped around a water chestnut, secure with toothpick, marinate in teriyaki sauce for a few hours and bake until bacon is done.

I love this one...

Cut chicken breast in bite size chunks.
Wrap partially cooked (still quite limp) bacon around them. About half a slice per chunk...secure with a toothpick.(no frills)..
Mix about 1 c of brown sugar and 1/2-1 t cayenne pepper or just the larger amount of chili powder if you don't like heat.
Roll the chicken bacon in the sugar blend..Bake or broil in a hot oven until bacon is crisp and chicken is cooked through...served hot, room temp or even chilled. ~I've also done them on the Forman grill.

Bloody Maters
INGREDIENTS:
1 pint cherry tomatoes
hot pepper sauce (tobasco) ---add what you feel is enough
vodka to cover the maters
2 tablespoons lemon pepper
2 tablespoons celery salt

--------------------------------------------------------------------------------

DIRECTIONS:
Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce(to taste) Cover, and refrigerate overnight.
To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

I also have on the plate cocktail onions and olives! Don't marinate those :o)

I've got two of the electric fondue pots....

We always got them out when the kids were little...One of my daughters called this morning to see what we were going to have...She suggested those.

I'll have to dig those out...we haven't done that for years.

patti

fondue sounds fun!

Here's a link to the original recipe...
The way I wrote it above is my typical way of cooking..to taste making subs..LOL

I'm making these whenever I get a chance.

Green chile squares

Ingredients
2 cups grated monterey jack cheese
2 cans green chilies
4 well beaten eggs
Directions
1Preheat the oven to 350 degrees.
2Sprinkle the cheese and chiles in the bottom of a 9 X 13 inch baking dish.
3P our the eggs over the top.
4Bake for 30-40 minutes or until golden brown and firm.
5Cool to room temperature and then cut into squares.

I was at a party recently where they served a dish that was essentially, cooked aspargras (sp?) sprinkled with parmesan, wrapped with spicy ham, then wrapped in a thin layer of phylo, sprinkle a bit more parmesan cheese and bake. They were served without the spicy ham also. It was very simple and elegant.

The chef also served items on small pieces of toast so they could be handled with fingers- shrimp with ramanad (sp?) sauce and roasted beef with horseradish sauce.