Vegetable-Bleu Cheese Rounds

1 tablespoon olive oil
1/3 cup chopped green onions
1/3 cup chopped red bell pepper
1/2 cup crumbled bleu cheese
30 melba toast rounds

In a 10-inch skillet, heat oil over medium heat. Cook onions and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender. Cool until lukewarm, about 10 minutes; stir in cheese.

Heat oven to 350F. Spoon slightly less than 2 teaspoons of the cheese mixture onto each melba toast; place on ungreased cookie sheet. Bake 1-2 minutes or until cheese just begins to melt.

Makes 30

Cheesy Herb and Beef Bites

10 thin slices cooked roast beef, about 4 inches in diameter
1/4 cup garlic-herb cheese spread
1/4 cup finely chopped red bell pepper
40 bite-size garlic bagel chips or Ritz crackers
2 teaspoons chopped fresh parsley or chives

Unfold each beef slice until flat. Spread each slice with 1 teaspoon garlic-herb cheese spread; sprinkle with 1 teaspoon bell pepper. Carefully roll up; then cut each roll into 4 pieces.

Place each beef roll on a bagel chip, cut sides up and down. Garnish with parsley or chives, and serve immediately.

Makes 40

Pineapple-Lime Fruit Dip

1 (8 oz.) can crushed pineapple, well drained
1 cup sour cream
1 tablespoon packed brown sugar
1 teaspoon grated fresh lime peel
2 apples, each cut into 12 slices
Strawberry halves

In small bowl, mix all ingredients except apples and strawberries. Cover and refrigerate dip until serving. After apples are sliced, drizzle with lime or lemon juice to prevent browning.

Serves 12

Beer-Cheese Dip

1 lb. Velveeta cheese, cut in cubes
1/2 cup beer (your choice, I use Guinness or some kind of porter)
1/2 to 1 teaspoon red pepper sauce, to taste
Assorted raw vegetables, chopped

In 3-quart saucepan, heat cheese and beer over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot or small crock pot and serve with vegetables.

Serves 20

Pepperoni Swirls

1 sheet frozen puff pastry, thawed
3 tablespoons country-style Dijon mustard
4 oz. pepperoni, chopped
1 cup shredded mozzarella cheese
2 teaspoons dried oregano

On lightly floured surface, roll puff pastry into 16x14-inch rectangle. Spread mustard over all of pastry. Sprinkle pepperoni evenly over mustard. Sprinkle cheese and oregano over pepperoni. Starting at 16-inch side, tightly roll up pastry; gently pinch edge into roll to seal. Wrap in plastic wrap and refrigerate 2-3 hours.

Heat oven to 425F. Line cookie sheet with foil; lightly spray foil wtih cooking spray. Cut pastry roll into 1/2-inch slices, and place slices on cookie sheet. Beat 15-20 minutes or until golden brown and slightly puffed; serve warm.

Makes 32

Slow Cooker Creamy Beef Dip

2 (8 oz.) pkgs. cream cheese, cut into pieces and softened
2 (2.25 oz.) jars dried beef, chopped (1 1/4 cups)
1 cup shredded Swiss cheese
1/3 cup sliced green onions
3/4 teaspoon dry mustard
1/2 cup beer
About 1 1/4 lb. sliced pumpernickel cocktail bread

In 2- to 3-quart crockpot, mix all ingredients except bread. Cover and cook on low heat setting 1 to 2 hours, stirring occasionally, until mixture is melted and hot. Serve with bread.

Serves 26

Dilled Salmon

Salmon:
2 lb. fresh salmon, skin removed
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3/4 cup water

Dill Sauce:
1 1/2 cups sour cream
3/4 cup chopped seeded cucumber
4 medium green onions, chopped
1 tablespoon dried dill weed
1/4 teaspoon salt
1/2 teaspoon grated lemon peel
1/2 teaspoon lemon juice

Rinse salmon and pat dry. Place salmon in 12-inch skillet (cut in half if necessary to fit in pan). In small bowl, mix together rest of salmon ingredients except water and sprinkle over salmon. Carefully pour water around salmon until 1/4 to 1/2 inch deep. Cover and cook salmon over medium heat 10-12 minutes or until fish flakes easily with a fork; drain carefully.

Remove salmon from skillet with 2 large spatulas; place on serving plate. Use paper towels to remove any excess cooking liquid from salmon and plate. Refrigerate about an hour until chilled.

Meanwhile, in medium bowl mix all sauce ingredients. Cover and refrigerate until serving. Serve sauce with salmon.

Serves 16

Shrimp and Red Potato Appetizers

5 small red potatoes, about 1 1/2 inches in diameter
2 teaspoons olive oil
1/4 teaspoon salt
10 cooked peeled deveined medium shrimp, tails peeled
3/4 cup garlic-herb cheese spread

Heat oven to 400F. Line cookie sheet with foil, and lightly spray with cooking spray. Cut each potato into 4 1/4-inch slices, trimming off round ends. Coat with oil and salt; place on cookie sheet. Bake 15-18 minutes or until tender and edges begin to turn golden brown. Cool about 10 minutes.

Cut each shrimp in half lengthwise. To serve, spread about 1/2 teaspoon garlic-herb cheese spread on each potato slice; top with shrimp half.

Makes 20