Easy Christmas Appetizers

Have you ever wondered why those delicious little snacks are called Appetizers? It's because, no one can spell Hors d'oeuvres! These are not classic appetizers, but ones I've gotten from caterers and the most awesome ceramics teacher. These never last and are some of the first to go. Once you have the basic recipe down, you can add your own twist. Names of each are optional. Enjoy!

1. Cream Cheese Pinwheels: These are fast, inexpensive and have the bonus of having end pieces to munch on as you work!

. Mexican Variation: 1- 8 oz pkg of cream cheese, 1 can chopped green chilies, drained, 8 oz shredded cheddar cheese, or pepper jack, 1 can chopped black olives, large flour tortillas. Mix the cheeses, chilies, and olives together in a bowl, until blended. Take one flour tortilla and spread a thick layer of the cream cheese mixture. You will get more finished rollups if you just spread a rectangle across the middle as the top and bottom are cut off. After you have spread the mix roll the tortilla from one side to the other. Cut the top and bottom off several inches until you reach where the mix fills each layer. These are the ends you can nibble. Wrap each finished rollup in plastic wrap or wax paper. Refrigerate until party time. To serve, unwrap and slice into 1 inch slices. You will see the pinwheel. Place in an attractive arrangement on a plate.

b. Pineapple Variation: 1 - 8 oz cream cheese, 1 tbsp sugar, 1 tsp vanilla extract 1 small can crushed pineapple, well drained. Mix the ingredients and spread on the flour tortilla as in above. Wrap and refrigerate. You could also add some chopped nuts and marachino cherries. Adjust amount of sugar to taste.

c. Maple Nut Yummies: 1- 8oz cream cheese, 1 Tbsp brown sugar, raisins, chopped nuts, walnuts or pecans, 1/4 tsp cinnamon, 1 tsp maple flavoring. Mix the ingredients and adjust sugar and flavoring to your taste. Spread, wrap and refrigerate.

Now invent your own combinations, maybe crab and cheese, or ham?

2. Norwegian Caviar: This sweet and sour salsa goes like lightning no matter where I bring it. It can be used as a topping on Mexican food as well. Adjust the taste to what you prefer, make it sweeter or more sour. There are optional ingredients listed at the bottom.

3 bunches of chopped green onions, 3 chopped medium tomatoes, 1 can chopped green chilies, 1 can chopped black olives. Dressing 1/2 cup vinegar, 1/4 cup water, 1/4 cup oil, 1 Tbsp sugar 1/4 tsp salt. Clean and cut off the root end on the onions, and cut out the stem of the tomatoes before chopping. In a

large bowl, add all the vegetables and stir. Use the prechopped black olives, as there are many more in a can, than if you chop them yourself. Mix the oil and vinegar dressing in a separate cup. If the vinegar is too strong, add small amounts of water or a bit more sugar. I prefer the taste of apple cider vinegar. When the dressing is just right... pour over the vegetables. Do not make a day ahead of time as the tomatoes will wilt, but it lasts for hours otherwise. Serve with your favorite chips. Optional ingredients: 1 small can white corn, (shoepeg, is the best), or canned black beans. Delicious!

Likely Page Break
3. Bacon Dogs: These are terrific. They never last at a party either. There are only 3 ingredients, bacon, hot dogs and brown sugar. You can use plain toothpicks to secure the bacon and to pick them up. Put 1 cup of brown sugar on a plate. Cut the package of bacon in half, width wise, cut the hot dogs in half width wise and set aside. Preheat the oven to 350 degrees. Lay the pieces of bacon on a cookie sheet and bake for about 10 minutes. They should not be crispy, but you want them about half done. Take them out of the oven and move to a plate to cool enough to handle. Once you can handle the bacon strips, press a strip onto the brown sugar, then wrap it around a hot dog piece, sugar side, inside. Secure the bacon in place with a toothpick and put it back on the cookie sheet. Continue sugaring the bacon and wrapping the hot dogs until finished. Space them a little ways apart on the sheet. When done, sprinkle a little more brown sugar over each piece. Bake until the bacon gets crispier, but before the hot dogs are shriveled. ( Done that before) Put in a bowl, and serve immediately. These can be made ahead and not completely baked. Just pop them in the oven for a few minutes to finish them.

I hope you enjoy these as much as we do at our family gatherings. We also like to change the names of each dish to fit the occasion. Like maybe Swedish Caviar, Mummy dogs, or Fruit Pinwheels. EAT EAT EAT!