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Hor`Derves

I used to make some quick ones...
Here's one or two to start.

pineapple's (I get the rings and cut my own)
marachino cherries

cut up pineapples,
take cherries,
place on top,
add frilly tooth pick....

Real sweet....

The other is
Celery
Cream Cheese
Green Olives

Take Cream Cheese, room temperture (so it's soft)
and a little bit of the green olive juice.
Mix together, not too much, just enough to make it
taste more salty and easier and smoother to spread.

Take the celery rib's,
and take a knife and spread the cream cheese
mixer into the celery, take the green olives,
slices or whole, your own preference..
place on top, every inch or so.....
Take frilly tooth pick and stab.
Then cut up in bit size bites...*1"

They're really easy to make and fun!!
Even people who say they don't like cream cheese,
will like 'em!!!!

Weezie

Weez, try yer celery ribs & cream cheese with chopped walnuts mixed in....deelicious!

'nother one...

Hollow out 15 cherry tomatoes. Set aside
Slice pemiento-stuffed green olives. Set aside.

1 sm can of Underwood deviled ham, mix in 1/2 tsp horsradish, 1/2 tsp sweet pickle relish, & 1 tsp minced onion.

Fill cherry tomatoes with deviled ham mix & top with a slice of olive. Christmas colors!
Yumm-ski....

OKAY, here's another one.......

tortilla shell
......(I use the soft Burrito shells 10" or 12")
Room temp Cream Cheese
.......(soft for spreading)
little veggie pieces,
........(I use carrots and broccoli)
Garlic
.........(fresh cut or swquished)
.........(**put in as much as you can stand, or like .....or your partner eats) in a bowl,
mix up cream cheese, veggies, garlic.

Spread on Shell, right to the edge, but not
too thick there...
Then take one side and start to roll up like a
cigar or log....
Take some saran wrap or something of the like....
put it back in the fridge for hardening of the Cream Cheese.
Then, when guests arrive, go in casually and slice, and place on a plate, all done.......
(even can make the night before, and flavors marry, especially the garlic!!!)

Garnish with a sprig parsley and red pepper cross.
to make it look really posh!!

Weezie

This is another one, that even though some of the ingredients sound/????????? they really do balance themselves out very nicely!!!!

All those sound real good except the "Underwood devil ham" ranks right up there with "SPAM". Ewwwwwwe Yuckkkkky!!!!

Naw, Cat, Ye cain't fry develed ham!!!!

Okay, Okay...
Here's one


Take your 15 cherry tomatoes...et al..

Mix 2 TBs of diced ortega chiles, 2 tsp minced onion & 2 tsp minced water chestnut into 3/4 cup of cream cheese. Stuff that stuff into those 'maters and top with the olive.....ta daaaa!

Now that sounds good! How do you get the guts out of a teeny little tom? so I can stuff the stuff inside the thing! Gosh after re-reading that ....that didn't sound to good!

LOL!!!
You cut the tops off the little 'maters, & use the handle-end of a teaspoon to scoop & rinse under water. I finish the job with my pinkie. The guts'll rinse right out, no prob.

salsa!!!! shure...leeetle teeny bit....not alot of guts in cherry toms...

Yep we are on the same wavelength
Thanks I will have to try that recipe!!

Should name that recipe Squirting Toms!

..and, Salsa a la Tomguts.....

ha ha ha

You guys are too funny...

Here's another easy appetizer...

1 pkg of Pillsbury crescent rolls
1 brick of cream cheese
4 slices of deli ham
1 cup of spinach leaves
1 garlic clove
some fresh cut herbs and spices

Soften cream cheese, mix in garlic, herbs and spices to taste. I use fresh cut rosemary and oregano, press the garlic, and add a dash of garlic salt and whatever other seasoning is around. Unroll the crescent rolls into 4 sections, so 2 rolls make a rectangle. Spread the cream cheese mixture on the dough, end within a quarter inch of the short ends. Put one piece of ham on each one, then cover ham with fresh spinach leaves. Roll them up starting at the long side of each and pinch the ends together and make a little roll. Cut the roll into 5-6 slices each, making little tiny pinwheels. Put the little pinwheels on a cookie sheet, bake at 375* for 10-11 minutes or until golden brown. Serve warm.

If this sounds familiar its from Pampered Chef, so easy and tasty. They also suggest using a pre-made herb cream cheese but since we are all gardeners around here and probably have an herb garden in need of use...

oh, wow, Gardengal...THAT sounds Gooood! ...Printing it..Thanks!!!

Glad you like it. Mmmm... they are really good. I think I'll make some this weekend just for fun.

Can we come over and try them, please, oh pleeeeaaaaasssssssssssssssseeee!

We can bring some Ramaki Shooters.

.....Bleahhhh :p

Naw, we'll bring some Godiva Chocolates......

Gardengal!
Christmas morning, I was whipping up some Boyscout Breakfast and I thought of your recipe. I only had crescent rolls and cream cheese; so, I spread the cream cheese on the crescent rolls, put a piece of crispy bacon on top and rolled them up...sealing the ends. Baked for 11 mins. Dynamite! I'm gonna try the whole recipe next time...Thanks!

Oh Jillie, I'm glad you liked them. I made some on Christmas Eve and everyone gobbled them down. So easy and tasty!

I got to tell you, I've tried Ramaki before, its not quite my cup of tea. At our winter party for work they always serve them. They usually go really fast so everyone else seems to enjoy them.

Did you check all the planted pots gardengal....maybe everybody took a taste and threw it away in the planters. Ewwwwwwe

Ewwww..I'll check this year. Our winter pary is in a couple of weeks. I'll keep my eye out this time!

Gardengal, I feel the same way about rumaki. :p The only time I'll eat an animal's body-filter is in pate, & even then, you can't tell it's liver anymore after I get finished adding all the onion and bacon and brandy and nutmeg and minced egg and, and....