Appetizers 
Bacon Bundles
2 cans whole water chestnuts
1 lb lean bacon; pieces cut in half
1 box soft light brown sugar (not granulated)
Open chestnuts but do not drain. Pour 1/2 cup brown
sugar in small bowl or plate (add more as needed).
Roll damp chestnut in brown sugar, pressing with
fingers for good coverage. Wrap in 1/2 slice of lean
bacon, securing end with wooden toothpick. Bake
in 400 degree oven 12 minutes or until bacon is
fully cooked and golden brown. Drain briefly on
paper towels, but be careful not to leave them
too long before transferring to serving platter;
they WILL stick. Serve warm.
*Honey mustard is a nice complement!*
Veggie Bars and Tarts
1 pkg crescent rolls, 8 count
8 oz. cream cheese, softened to room temperature
1/2 package dry Hidden Valley Ranch salad dressing mix
1/3 Cup mayonaise
Finely chopped raw vegetables; bell pepper,
broccoli, carrots, purple onions,
1/3 Cup shredded cheese
Carefully roll out crescent dough onto cookie sheet
lightly sprayed with Pam. You can press this out
rather thin, as it will puff slightly while baking.
Bake in 350 degree oven for 10 minutes, or until
light golden brown. Leave on cookie sheet, but
carefully loosen with spatula and cool completely.
Mix softened cream cheese, mayonaise and dry
salad dressing mix. Spread evenly over crescent
layer. Sprinkle on shredded cheese; top with
chopped vegetables. Press lightly with
fingers. Cut into bars or squares. Store
in regrigerator until ready to serve.
*This recipe can be made practically fat free by using low-fat
crescent rolls and fat free cheese, mayo and cream cheese.*
Even Easier Veggie Tarts
Substitute pre-made mini filo pastry cups for the
crescent roll dough. Place approximately one
teaspoon of cream cheese filling into each cup
and top with chopped vegetables. These are
especially festive and colorful at parties
and save a little prep time.
Sausage Pinwheels
1 package 8-count crescent roll dough
1 lb. breakfast sausage
Set out the sausage until cool but soft. Carefully
roll out crescent roll dough onto wax paper; press
seams together. Using fingertips, gently spread
sausage to right and left edges and bottom edge
of dough. Leave about 1/4" of dough at the top.
Starting at the bottom, roll the dough up jelly roll
fashion. Press seam together well. Wrap in the wax
paper, and then rewrap in foil. Place level in freezer
at least one hour or until ready to slice. (This will
keep several weeks in the freezer). When ready to
bake, slice into 1/8" slices (this requires a very sharp
knife to keep the slices even). If dough is not slicing
evenly, let sit a few minutes to soften. Place on cookie
sheets lightly sprayed with Pam. Bake in 400 degree
oven aproximately 10 minutes or until golden brown.
Serve warm in paper or cloth lined basket.
Party Broccoli
Fresh broccoli, cooked until crisp tender
(don't overcook)
2 Tablespoons butter
2 Tablespoons finely chopped onions
12 oz. sour cream
2 teaspoons sugar
1 teaspoon white vinegar
1/2 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon salt
Dash cayenne pepper
1/2 cup chopped cashew nuts
Saute onion in butter; remove from heat. Stir in
all other ingredients except cashews & broccoli.
Arrange stalks on platter, spoon on sauce; sprinkle
with cashers. Serve warm or room temperature.
Chipped Beef Ball16 oz. cream cheese
2 Tablespoons mayonaise
2 Tablespoons French onion soup mix, dry
2 teaspoons mustard
3 oz. chipped beef luncheon meat, minced
Soften cream cheese to room temperature. Mix with
all other ingredients. Form into ball or bell shape
using wax paper. Serve with assorted crackers.
