Bacon Appetizers Crescents

By Stephanie Boyle



Ingredients:



1 pkg (8oz) cream cheese, softened

1/2 cup bacon bits or 8 slices of bacon crisply cooked and crumbled

1/3 cup grated Parmesan cheese

1/4 cup thinly sliced green onions

1 tbsp milk

2 cans (8oz each) refrigerated crescent dinner rolls

Poppy seed (optional)



Directions:



1. Mix cream cheese, bacon bits, Parmesan cheese, onions, and milk until well blended.



2. Separate dough into 8 rectangles, firmly press perforations together to seal. Spread each rectangle with 2 rounded tbsp cream cheese mixture.



3. Cut each rectangle in half diagonally, repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place on ungreased cookie sheets, and sprinkle with poppy seed optional.



bake at 375 for 12-15 mins or until golden brown. Serve right away.



Prep time 30 mins.

Bake time 15 mins.



Makes 4 dozen.

Three Pepper Quesadillas

By Stephanie Boyle



This is a great recipe which can be made ahead of time.



Ingredients:



1 cup each, thin green, red and yellow pepper strips

1/2 cup thin onion slices

1/2 tsp ground cumin

1/3 cup butter or margarine

1 pkg (8oz) cream cheese, softened

1 pkg ( 8oz) Shredded sharp cheddar cheese

10 flour tortillas (6 inch)

Salsa



Directions:



1. Cook and stir peppers, onion, and cumin in butter in large skillet until tender-crisp about 4 mins. Drain but keep the butter.



2. Mix cream cheese and cheddar cheese until well blended. Spoon 2 tbsp cheese mixture onto each tortilla. Top with 1/3 cup pepper mixture. Fold tortillas in half and place on cookie sheet. Brush tortilla with reserved butter.



3. Bake at 425 degrees F for 10 mins, cut each tortilla into 3rds. Serve warm with salsa.



To make ahead of time, prepare as directed except for instead of baking, cover and refrigerate. When ready to serve, bake uncovered at 425 F for 15-20 mins.



Enjoy :)

Spinach Cheese Triangles

By Stephanie Boyle



Ingredients:



1 pkg cream cheese, softened

1 pkg (10oz) frozen chopped spinach thawed and well drained

1/3 cup chopped drained roasted red peppers

1/4 tsp garlic salt

6 sheets of frozen phyllo, thawed

1/2 cup (1 stick) butter or margarine, melted



Directions:



1. Mix cream cheese, spinach, red peppers, and garlic salt with electric mixer on medium speed until well blended.



2. lay 1 phyllo sheet on flat surface. Brush with some of the melted butter. Cut lengthwise into 4 strips.



3. Spoon about 1 tbsp of filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding as you would fold a flag to form a triangle that encloses the filling. Repeat procedure with remaining phyllo sheets. Place triangles on a cookie sheet. Brush with melted butter.



4. Bake at 375 degrees for 12-15 mins or until golden brown.



Makes 3 dozen appetizers

Baked Cream Cheese Appetizer

By Stephanie Boyle

Cream cheese is always a favorite ingredient in our household. It just tastes so good and adds a lot of flavour. Here's a great recipe for an appetizer.

Ingredients required:

1 pkg (40z) crescent dinner rolls ( refrigerated)
1 pkg (8oz) Cream cheese
1/2 tsp dill weed
1 egg white beaten

Directions:

1. Unroll dough on a greased cookie sheet, press the seams together so you create a 12X4 inch rectangle.

2. Sprinkle dill on top of the cream cheese then lightly press the dill into the cream cheese. Put the cream cheese with the dill side up in the center of dough. Bring edges of dough over the cream cheese and press the dough together to seal completely enclosing the cream cheese.

3. Brush the dough with the egg white.

4. Bake at 350 degrees for 15-18 mins or until lightly browned. Serve with crackers , french bread or vegetables.

Makes 8 servings.

As a substitute try 1/2 tsp dried rosemary leaves, crushed, and 1/2 tsp paprika instead of using fill weed.