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

Here is a recipe for a pumpkin appetizer from an Afghan restaurant. It's simple and delicious, and with the tangy yogurt sauce, not as sweet as it may sound. Kaddo Bowrani (Afghani Baked Pumpkin) from The Helmand Restaurant in Baltimore Makes: 4-6 servings Ingredients: For pumpkin: 1 small pumpkin (baby or spookies work best) 3/4 cup sugar 1/4 cup vegetable oil Cinnamon For Yogurt Sauce: 1 cup plain yogurt 1 teaspoon fresh-cut diced garlic Dash salt Slice pumpkin and remove seeds. Peel outer skin. Slice 2-inch pieces lengthwise. Place oil in skillet pan and heat to medium heat. Add pumpkin. Cook on medium heat covered for approximately 10 minutes, turning once. Remove from pan and place in small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minutes or until soft. Time may differ according to the hardness of the pumpkin. For yogurt sauce, stir ingredients together until smooth. Serve pumpkin warm with yogurt sauce and a peppery flatbread. Sue

Here's a couple: Diane's Home Cookin Chapter: Appetizers--hot Phil's Roasted Garlic With Brie =============================== Phil's recipe . 2 whole heads of garlic-cut off straight across top-drizzle with olive oil & roast until cloves are soft- remove from oven & squeeze cloves out into ovem proof dish-add cut up brie-bake 350° until cheese melted. Serve with Wheat crackers or toasted rounds of baqette-scooping each clove & cheese out with crackers. Savory Chicken Bites ==================== 8 ounces of cream cheese (softened) 1/2 teaspoon of lemon juice 1/2 teaspoon of dried basil 1/4 teaspoon of onion salt 1/8 teaspoon of dried thyme 2 ounces of pimiento, drained and chopped (can leave out) Combine all ingredients and mix well . Add 1 Cup of cooked chicken, chopped fine 1/3 Cup of celery, chopped fine Stir celery and cooked chicken into the cream cheese mixture, mixing well 2 Cans of crescent rolls (8 ounce cans) . Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. Diane's Home Cookin Chapter: Appetizers-cold Tomato Basil Elephant Ears Copyright, 2005, Ina Garten, All Rights Reserved =========================================================================== 1-1/4 cups sun-dried tomatoes, chopped 3 tablespoons chopped garlic (9 clove) 5 cups basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup good olive oil 1 cup freshly grated Parmesan 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) 1 egg mixed with 1 tablespoon water, for egg wash . Preheat the oven to 400 degrees F. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside. Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Zucchini Appetizers 6 cups thinly sliced unpeeled zucchini (8 small) 2 cups Original Bisquick® mix 1 cup finely chopped onion 1 cup grated Parmesan cheese 4 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon dried marjoram or oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 cup vegetable oil 8 eggs, slightly beaten Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. 2. Stir together all ingredients. Spread in pan. 3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles. makes 8 dz. BLT BITES -------- ------------ -------------------------------- 16 Cherry tomatoes 1 pound Bacon; cooked -- crumbled 1/2 cup Mayonnaise -- or Salad dressing 1/3 cup Chopped green onions 3 tablespoons Grated parmesan cheese 2 tablespoons Snipped parsley (Recipe by: Taste of Home magazine, 93/08-09) 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 remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. ===================================== Miniature Puff Appetizers And Fillings 1 C Water 1/2 C Butter/margarine 1 C Flour 4 Eggs Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. CORN BEEF FILLING 1 Cn (12-oz) corned beef , 2 Tb Dried french onion soup mix - 1 1/4 cup sour cream DEVILED HAM FILLING: 1 Cn (2 1/2-oz) deviled ham 1 Pk (3-oz) soften cream cheese 1 Tb Chili sauce 1/2 Ts Prepared mustard SPINACH FILLING: 1 Box (10 1/2-oz) frozen spinach-chopped thawed and drained -well 1 1/2 C Sour cream 1/2 C Salad dressing 1 Pk Vegetable dry soup mix 1 C Chopped water chestnuts/ -almonds Mix together all ingredients for any one of the fillings. Or use your favorite chicken , lobster or shrimp salad for filling. Diane

Thanks for that link - I've looked at it over and over (found it when searching myself) and Maddie copied from it, I believe. I realized I was confused because part way down the list, it switches to items allowed from other countries (not the US) and says milk is prohibited: Dairy products cheese: up to 20 kilograms per person Please note that quantities in excess of $20.00 may be subject to high rates of duty. The CBSA is responsible for determining customs and duties for items coming into Canada. These items are not allowed milk milk products (whey, cream, skim milk, butter oil, and so on) in these forms: dried, frozen, reconstituted, or fresh I didn't notice the heading change so was VERY confused! Now I think I have it straight. I tried to follow the link to inside the link to get specific fruit and vegetable info, but it's impossible to use (at least from my Mac). I'll just not spend $10 on organic cherries and risk having to discard them. I'll put some raisins and dried apples in his pack. I realized I'll want to go to the grocery anyway before we leave so I can get some Sultanas and Ketchup flavored potato chips to bring back for my friends!