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Gimme your best ones.

And some that are healthy eating friendly.

Ready. Set. Go!

AJ's MOM

Everytime I make these...the tray is empty in a matter of minutes This recipe was a Pillsbury Bake Off winner a few years ago. I always serve them with a side of jalapeno cream sauce for dipping...YUM!!!

Crescent Pinwheels - Smooth cream cheese blends with spicy chiles in these flaky chicken appetizers.

prep time 20 min

total time 40 min

ingredients 7

servings 32

Ingredients

4 oz (half of 8-oz package) cream cheese, softened

1/2 cup chopped cooked chicken (I use canned chicken)

1/4 cup chopped fresh cilantro

2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)

2 tablespoons finely chopped green onions (2 medium)

1/8 teaspoon salt

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Step 1

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.

Step 2

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.

Step 3

Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.

Step 4

Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.

Step 5

Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza stuffed mushrooms.

Oh. Em. Gee.

http://www.laurenslatest.com/pizza-stuffed-mushrooms/

Ingredients:

10 whole Baby Bella Or Crimini Mushrooms

4 ounces, weight Cream Cheese, softened

¼ cups Grated Parmesan Or Mozzarella Cheese

¼ teaspoons Dried Basil

⅛ teaspoons Dried Oregano

Garlic Salt And Pepper, To Taste

¼ cups Finely Diced Pepperoni

2 Tablespoons Finely Chopped Green Pepper

2 Tablespoons Finely Chopped Red Onion

2 Tablespoons Finely Chopped Black Olives

Directions:

Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)

Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.

In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.

Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.

Mouth is watering...keep 'em coming!

(Looks like I won't be counting points on Sunday )

Guacamole with pepper strips for dipping rather than chips.

Sweet N Spicy Bacon Chicken

1 lb. chicken cut into bite sized pieces

1 package bacon cut into 1 1/2 inch pieces (use turkey bacon for healthier version)

1/2 cup brown sugar

1 t. cayenne pepper (more or less, to taste)

Preheat oven to 350

Spray a baking rack with Pam and place on a foil-lined baking sheet.

Wrap a piece of bacon around each piece of chicken. Secure with wooden toothpick.

Combine brown sugar and cayenne in a small bowl.

Roll each piece of chicken in sugar mixture. Place chicken on rack making sure pieces don't touch each other.

Bake for 15-20 minutes or until chicken is cooked through.

My recommendation is to make multiple batches!

http://www.food.com/recipe/sweet-n-spicy-bacon-chicken-333452?fb_action_ids=788458687836016&fb_action_types=og.likes&fb_ref=recipe-333452&fb_source=aggregation&fb_aggregation_id=288381481237582

Not exactly healthy, but oh so good...sorry!

Bacon Sausage Roll Ups. These are great because you make them a day/night ahead of time.

2 lbs smokey cocktail links*

1 lb regular bacon**

1 1/2 C Brown Sugar

Cut bacon into 1/4 strips. Wrap around sausage. Hold with toothpicks.

Arrange in casserole dish***. Sprinkle w/brown sugar to coat completely. Cover with tin foil. Refrigerate over night.

Bake @350. Bake covered for 40 minutes, uncover, bake another 20 minutes or so till the bacon crisps up some. Transfer to platter immediately and serve.

* Use the regular lil smokies, not beef or cheese filled.

**Try and get long pieces, thin sliced. I sometimes have to buy extra bacon and cut it into 1/3rds to get the pieces wrapped completely around the sausage link.

***I use a glass dish. When all that gooey junk has cooled, it is easily removed with a spatula.

Crescent Pinwheels - Smooth cream cheese blends with spicy chiles in these flaky chicken appetizers.

the tray is empty in a matter of minutes

I swear I didn't eat all of them.

Crispy Asparagus Straws with Prosciutto

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

36 asparagus spears

4 sheets of phyllo dough, thawed

4 oz. Parmesan cheese, grated

1/4 cup butter, melted

salt and pepper to sprinkle on top

36 thin slices of Prosciutto (optional)

Preparation:

Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes.

Place one sheet of phyllo on a cutting board. Set aside the remaining sheets, cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into nine rectangles, two cuts down from the top, two cuts across.

Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Finish with remaining spears.

Place on cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10 to 12 minutes. Serve warm.

@Lies!!

Aren't they just the bomb!!

DS, they absolutely are!

Everything sounds so good!

And lieshurt didn't eat all the pinwheels; I helped

Of course you did!! I'll make them again for you the next time you come to visit