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CUCUMBER CREAM CHEESE TOMATO BITES APPETIZERYields 24 cucumber bites

Ingredients:3 cleaned and peeled cucumbers12 cherry tomatoes, sliced in half8-ounces softened cream cheese1 tablespoon mayonnaise1 tablespoon chopped green onions4 teaspoons Ranch seasoning mixFresh herbs for garnish (optional)Salt and pepper (if desired)

Directions:In a bowl or your food processor, mix cream cheese, mayo, green onions and ranch seasoning until smooth. Add salt and pepper until desired taste is reached if you would like.Slice cucumbers into 1 inch segments like shown in photo.Transfer the cream cheese mixture into a pastry bag with desired star tip.Pipe filling onto each cucumber and garnish with fresh herbs.Chill for at least 30 minutes before serving.

GLAZED PINEAPPLE KIELBASA BITES Makes about 2 dozen

Ingredients1 (14 oz.) regular Kielbasa, sliced1 (20 oz.) can pineapple chunks, reserve juice3 Tbsp. Teriyaki sauce1 Tbsp. sweet chili sauce1 Tbsp. honey1 Tbsp. pineapple juice (from can)

DirectionsPreheat oven to 425-f degrees. Line a baking sheet with parchment paper.Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.In a small bowl combine remaining ingredients. Place kielbasa bites onto the baking sheet and brush glaze over tops and sides of bites.Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm.

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TURKEY LETTUCE WRAP TACOS

Ingredients:1 lb Lean ground turkey or beef (I used extra lean)1 cup Salsa (I used Newman's Own Pineapple salsa)1 (4 oz) Green chiles1/2 tbs Taco seasoning

Toppings: 1 (15 oz) can Corn, drained1 (15 oz) can Black beans, rinsed and drained1 Head lettuce OR 6 low carb tortillasOptional: Low fat plain greek yogurt or low fat sour cream, additional salsa for serving, corn, black beans, sliced olives

Directions:Spray a large skillet with nonstick cooking spray. Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high. Stir everything to combine, breaking up turkey as best as possible while cooking. Cook for 8-12 minutes, or until turkey is completely browned, and cooked through, (no longer pink). Take off heat. Add beans and corn and stir to combine.To make the lettuce wraps, Cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry. Scoop 1/2 cup meat into lettuce wraps and and top with low fat plain greek yogurt or low fat sour cream, additional salsa, and olives if desired.

GARLIC CHEESE BOMBS

Ingredients1 can of premade biscuits (10 pieces) (any type will work, I used Country Style)20 cubes cheddar cheese (1/2" x ¾" x ¾") (approx 4oz total)3 tablespoons butter1 clove garlic, crushed or garlic powder1/2 cup parmesan cheese2 teaspoons dried parsley

DirectionsPreheat oven to 375 degrees.Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. .In a separate bowl, combine parsley, kosher salt, and parmesan cheese.

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MONTE CRISTO SLIDERS

Ingredients2 packs (12-count each) King’s Hawaiian sweet dinner rolls1/2 pound deli-sliced honey ham1/2 pound deli-sliced smoked turkey1/2 pound Havarte, gruyère, emmental or muenster, shredded or sliced1/2 cup butter (1 stick), melted1 egg, well beaten2 tablespoons dijon mustardPowdered sugar

DirectionsLine a 13x9 baking pan with parchment and spray very lightly with cooking spray. The parchment is optional but it makes it very easy to remove the rolls from the pan once they’re cooked.

Remove rolls from packaging without separating them and slice in half horizontally with a serrated knife (sort of making one giant rectangular hamburger bun). Repeat this process with the second package. Place both bottom portions of rolls side-by-side in the bottom of a 13x9 baking pan (these will fit perfectly in most metal 13x9 pans).

Layer ham slices, turkey slices and then cheese evenly over rolls then place the top portion of the rolls on top of cheese.

Whisk together melted butter, egg and dijon mustard until well combined and pour over tops of rolls, coating each one. Cover rolls with tented foil (don’t let the foil touch the tops of the rolls) and bake at 350 degrees for 20 minutes. Remove foil and continue baking for 10 more minutes.

Remove from oven and let rest 15 minutes. Remove rolls from pan and slice into single servings. When ready to serve, dust with powdered sugar (not before as the powdered sugar will eventually dissolve into the moisture on the rolls).

To be even more authentic, you could also consider serving with a little pot of red currant jelly in case anyone wanted to smear a little on their roll!

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BLACK RASPBERRY-BRIE BITES

Ingredients:2 sheets puff pastry, thawed and rolled to 1/8-inch thick1/2 cup raspberry or black raspberry preserves32 frozen raspberries or black raspberries, thawed and drainedWedge brie cheese, cut into 32 bite-size squaresSugar

Directions:Preheat oven to 400 degrees. Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quar-ters, then slice each of those into four quarters to make each square the same size. In the center of each square, place 1 piece of brie, 1 raspberry and a dallop of jam.

To make turnovers:

Wet your fingers, and run them along two connecting edges of one of the squares. Fold the far corner onto the near corner, and using two fingers, press the edges together to form a triangle. You may have to really press to make the dough stick to itself, and wetting the dough should help.

To make bundles:

Wet your fingers, and run them along all four edges of a square. Bring the four corners together, pinch at the center, and pinch along the edges to seal. When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets. Bake for 15-18 minutes, or until golden. let cool 5 minutes, then serve warm.

FRENCH SILK PIES

Ingredients:1 cup butter (not margarine)1 ½ cup Baker’s sugar (this is a very fine sugar that melts quickly)2 oz unsweetened melted chocolate or 2 oz of a good quality chocolate chips melted1 teas vanilla4 large eggs

Directions:Cream butter and sugar. Beat in chocolate and vanilla. Add eggs—1 at a time. This takes time in order for the sugar to melt so it is smooth—approximate 5 minutes after each egg. Turn into a baked pie shell. Top with whipping cream and refrigerate.R

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