Greek Salad Skewers

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1. Big Mo’s Crispy Salmon Cakes

   1 can salmon, bones removed
   6 T. Self-Rising Flour
   1/2 large onion, diced
   salt & pepper to taste

   Open salmon, remove bones and mash it up with a fork. Add rest of ingredients and mix together. Form into small, thin patties. Fry in hot oil until brown and crispy on both sides.
   Serve warm.

   (if you have an electric skillet and the weather is nice, you may want to cook these outdoors so your house doesn’t stink!)

   http://www.kristaskakery.com/2010/04/042910/

2. Taco Pinwheel Appetizer

   1 package cream cheese
   1 package taco seasoning
   Lettuce
   Cheese
   Tomatoes
   Tortillas

   1. Mix cream cheese and taco seasoning together in a bowl.
   2. Spread mixture onto tortillas
   3. Add lettuce, tomatoes, cheese
   4. Roll up the tortilla
   5. Slice circles or pinwheels
   6. Serve

3. Savory Parmesan Shortbread Rounds (perfect for lots of different spreads, or by themselves with cocktails)
   Makes 24

   1 3/4 cups all-purpose flour
   3/4 cup plus 2 TBS grated parmesan cheese (about 2.5 ounces)
   1 tsp coarse salt
   1/2 small garlic clove, minced
   pinch of cayenne pepper
   1 cup (= 2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled

   Preheat oven to 350 degrees. Line baking sheet with parchment paper. Mix flour, 3/4 cup parmesan cheese, salt, garlic, and cayenne pepper in food processor. Add butter and pulse until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1/2 inch pieces. Roll each piece into a ball.
   Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch diameter round. Sprinkle remaining parmesan cheese over rounds.
   Bake shortbread until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to wire rack and cool completely.

   (Do ahead: these can be made 1 week ahead…just store them in an airtight container. You can also freeze them for up to 1 month.)

4. Fried Green Olives Stuffed with Blue Cheese (perfect with champagne!)
   Makes 6 servings

   1 ounce mild blue cheese, such as Maytag
   24 pitted Spanish olives, patted dry
   peanut oil (for frying)
   all purpose flour
   1 large egg, beaten
   1/2 cup fine dry breadcrumbs

   Roll small amount of cheese into a log shape narrow enough to stuff into 1 pitted olive. Stuff olive with cheese, and repeat with remaining olives and cheese.
   Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 degrees. Roll stuffed olives in flour then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

5. Vegetable Cream Cheese

   2 8oz packages softened Cream Cheese
   1-2 Roma tomatoes -seeded and diced
   1-2 pressed Garlic Cloves
   1 small diced Shallot
   1/2 small carrot shredded
   1 teaspoon Italian seasoning
   dash of hot sauce
   salt and pepper to taste

   Whip softened cream cheese until fluffy add all ingredients until mixed. Chill before serving. Serve with pita chips, fresh vegetable or spread on a bagel.

6. Cucumber Sandwiches

   2 cucumbers sliced thin (medium size)
   1 tub of whipped cream cheese
   1 packet of Italian Seasoning
   1 mini loaf cocktail bread
   dill seasoning

   Mix 1 packet of Italian Seasoning with the tub of cream cheese. Spead generously on slice of loaf bread, add sliced cucumber & add a dash of dill.

7. Marinaded Ravioli
   While a package of cheese ravioli bolis, combine olive oil, white pepper, parsley, minced garlic and parmesan in a bowl. When the ravioli is cooked, toss it with the olive oil mixture. Allow to cool & serve.

8. My favorite appetizer recipe #1

   Cheez It Chicken bites with southwest ranch dip
   ——————————————————————–

   1 lb fresh chicken breast or chicken tenders
   8 oz sour cream
   1 packet of taco seasoning mix
   1 box of Tabasco Cheez it crackers

   For dip
   ———
   8 oz of ranch dressing (I make my own, but store bought bottled is fine)
   4 oz of picante sauce

   For the cheez it chicken bites cut chicken breast or tenderloins in to bite size pieces. In a bowl mix the taco seasoning packet with the sour cream. Dredge chicken pieces into the taco seasoned sour cream mixture. In a food processor or a ziplock and heavy object, crush the Cheez it crackers ( don’t make it a fine crumb, leave some bigger chucks too). Next roll the sour cream coated chicken pieces into the cracker crumbs. Place chicken pieces on a well greased baking sheet and bake for 15 minutes (or until the cheez its are a deep coppery color) in a oven @ 350. Next just combine the ranch dressing and the picante sauce together. Kids and adults gobble these up in secs flat!

9. Brie en Croute

   1 pkg puff pastry
   1 brie round, any type you want
   4 tbsp fig jam
   4 tbsp pesto sauce
   1/4c pine nuts

   Preheat oven to 425 degrees

   In a medium skillet lightly toast pine nuts until golden and fragrant.

   Press sheets of puff pastry dough into appropriate sized pie dish for your brie.

   Place the brie in the center, and top with the pesto sauce, fig jam, and pine nuts.

   Layer a sheet of puff pastry on top.

   Bake until pastry is golden and cheese is melted, about 20 minutes.

10. Chili Cheese Dip

    2 (8 ounce) packages cream cheese, softened
    1 (15 ounce) can chili without beans
    16 ounces shredded Cheddar cheese
    Bag of Tortilla Chips

    Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with tortilla chips.