Bacon Tomato Tartlets
Serves 6 to 8

1 (17.3 ounce) can flaky style refrigerated biscuits
6 slices bacon, cooked and crumbled
1 medium tomato, seeded and chopped
3 ounces mozzarella cheese, grated
1/2 onion, chopped
1/2 cup mayonnaise
1 tablespoon fresh basil leaves, chopped
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
pinch of salt

Preheat oven to 350 degrees. Separate each biscuit into three pieces. Spray the mini muffin pans lightly with cooking oil. Press the split biscuits into the tins. Mix the remaining ingredients together and fill wach of the pastries with one teaspoon on the tomato mixture. Bake for 10-12 minutes or until golden brown. Can be frozen and reheated for last minute guests.


Cheese and Artichoke Terrine
Serves 6 to 8

1 roasted red bell pepper, drained from a jar, diced
1 jar 6 ounces marinated artichoke hearts, drained and chopped
2 tablespoons minced fresh parsley
2 (8-ounce) packages cream cheese, softened
1 (1 ounce) package ranch style dressing mix

Combine the artichokes, red pepper, and parsley and set aside. In a mixing bowl, combine the cream cheese and ranch dressing until smooth. Line a 3-cup bowl with plastic wrap. Divide the cheese mixture into thirds and the vegetable mixture into halves. Alternate layers of cheese mixture with vegetable mixture, starting and ending with cheese mixture. Chill at least four hours. Invert onto a platter. Remove plastic wrap and serve with assorted crackers.

Cheese Kabobs
Serves 8 to 10

3 types of cheese, cubed in a bag for convenience (colby, mozzarella, jack)
long cocktail toothpicks
Italian Dressing

Combine the italian dressing with the cheese in a container and let set overnight. Drain dressing off of cheese cubes. Place cheese cubes alternately on skewers. Arrange on a lettuce lined platter.


Creamy Cheddar Cheese Spread
Serve 6 to 8

1 (8-ounce) package cream cheese
1 small tub Cool Whip
2 cups (16-ounces) grated sharp cheddar cheese
1 cup toasted pecans, chopped
1 cup strawberry or blackberry preserves

Mix together cream cheese and cool whip. Stir in cheddar cheese. In a plastic wrap lined loaf pan, place half the cream cheese mixture in bottom of lined loaf pan. Spread to corners and even out. Place preserves over layer of cream cheese mixture. Spread to corners to even out. Place remaining cream cheese mixture over the top. Cover with overhanging plastic wrap and refrigerate 2 hours or over night. Serve with wheat crackers or bagel chips.

Fresh Fruit Dip
Serve 6 to 8

1 (8-ounce) brick cream cheese
1 small jar marshmallow cream
1 teaspoon almond extract

Combine together until smooth and light and fluffy. This is great with fresh fruit.

Mexican Cheese Wontons
makes 48

1 package wonton wrappers
8 ounces cream cheese
2 cups grated montery jack cheese
4 ounce can of chopped green chilies
1 teaspoon chopped pickled jalapenos
red plum jam

Mix together cream cheese, jack cheese, chilies and jalapenos. This mixture should be thick. Place a teaspoon of spread in the center of each wonton skin. Moisten the edges to seal. Pull the top corner down over mixture. Fold the two side points in to center. Roll down to remaining point. Make sure the edges are sealed or the cheese will leak out when frying. Freeze on a paper towel lined plate. Freeze for up to one month. To serve: fry until golden brown in moderately hot oil about 45 seconds or until brown. Serve with red plum jam that has been warmed slightly for your dipping sauce.

Speading Cheese
Serve 10 to 12

8 ounce cream cheese
2 tablespoons half and half
1 package ranch dressing powder mix
1 teaspoon fresh cracked black pepper
2 cups grated sharp cheddar cheese
1 cup finely chopped pecans
1 box stone ground whole wheat crackers

Combine all ingredients in a large mixing bowl. Combine until all ingredients are incorporated. Serve with crackers.

Front Porch Limonade
Serves 6 to 8

1 1/2 cups sugar
1/2 cup boiling water
1 1/2 cups lime juice
4 1/2 cups ice cold water
Lime slices, for garnish

Combine sugar and boiling water. Stir until sugar dissolves and liquid turns clear. Add juice and water and stir until combined. Serve well chilled over ice and garnish with lime slices, if desired.

Fruit Smoothies
Serve 2

8 ounce cup yogurt, any flavor, frozen
8 to 10 ounces skim milk or fruit juice
1 cup fresh fruit

Combine all ingredients in a blender container and process until smooth.

My Mexican Cooler

1 can frozen Bacardi strawberry daquiri mix
1 can frozen pineapple juice
1 can frozen limeade
1 jug white grape juice
3 liter sprite

Mix together strawberry daquiri mix, pineapple juice, limeade, and white grape juice. Add Sprite just before serving.

Sunday Dinner Beverage
Serve 8 to 10

1 1/2 cups strawberries, sliced
1 cup fresh lemon juice
1 to 1 1/4 cups sugar
4 cups cold water
ice cubes
1 lemon sliced

Combine first 3 ingredients in container of electric blender; process until smooth. Pour into a large pitcher; stir in cold water and ice if desired the lemon slices.

Chocolate Chip Cheese Bars
Makes 12 bars

2 cups prepared cookie dough
8 ounces cream cheese
1 egg
2/3 cup sugar

Preheat oven to 350 degrees. Press half the cookie dough into an 8-inch pan. Mix toether the cream cheese, egg and sugar. Spread over cookie dough. Sprinkle the remaining dough over the cream cheese mixture. Bake for 30 to 35 minutes. Serve chilled.