Deviled eggs Pinwheels (either tortilla or puff pastry) Hummus and pita chips artichoke and red pepper squares (recipe below) Crispy bread with bruschetta Crispy bread with a smear of goat cheese, a few toasted walnuts, fresh thyme leaves and a drizzle of honey Tapenade on crackers, bread, pita, etc Artichoke Heart and Red Pepper Bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes @60 1” bites. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour

This is a T&T recipe I have made many times..talk about an awesome flavor! It's made in a slow cooker & served in Pita Pockets (cut in half if not sold that way)-easy for teens to dish up themselves..using a slotted spoon. "OVER THE TOP MEATBALL PITAS" **************************** * 5-6 lbs of prepared meatballs (the smaller sized balls), homemade or purchased * 1 and 1/2 cups maple syrup * 4 (12 ounce) jars 'medium' picante sauce * 2 (12 ounce) jars seedless raspberry jam * pita pocket halves Thaw meatballs if frozen or brown homemade ones in a skillet. In a medium bowl, combine the maple syrup, picante sauce & jam. Mix well, then pour mixture into the container of your slow cooker. Gently add the meatballs so as not to break them. Using a rubber spatula-gently combine them in the sauce so they're completely covered. Slow cook on LOW for 3-4 hours. You can warm the pita halves in the oven and if you wish-you can fill them & stack them neatly in a 13x9 pan or let everyone fill their own. DELISH!!

These are the kind of pinwheels I have made. Sometimes with various ingredients depending on what I have available. Easy and good. Also good are roll ups, a flour tortilla spread with some type of cheese spread or cream cheese, layer on top sliced ham, sliced cheese, some people put pickles and olives. Then roll up the tortilla and slice it into rounds. Pinwheels

I have a giant bag of hazelnuts (what was I thinking?) from Costco and I'm searching for recipes. These below might help, although obviously not nut-free. Hazelnut parmesan crisps: https://kjhazelnuts.com/recipes/ Roasted hazelnuts with thyme: https://www.epicurious.com/recipes/food/views/roasted-hazelnuts-with-thyme-240242 Fresh figs with bleu cheese and hazelnuts: https://www.flavourandsavour.com/fresh-fig-appetizer-with-blue-cheese-and-hazelnuts/ Whipped hazelnut dip: https://www.marthastewart.com/1153333/whipped-hazelnut-dip