Easy Rumaki

1 lb. pkg. bacon-cut strips in half
2 cans whole water chestnuts
1 c. brown sugar
1 c. catsup
1 tsp. soy sauce
colorful toothpicks

Drain water chestnuts. Wrap each one in 1/2 lice bacon and stick toothpick through bacon and water chestnut to secure. Wrap the fattest end of the bacon first and try to put the toothpick through all parts of the bacon to make it hold. Bake on cookie sheet at 425 degrees for 30 minutes or until crisp. While baking, mix together brown sugar, catsup and soy sauce. After baking, drain off grease. Pour sauce over all the wraps. Loosen them with a spatula to mix up a little bit of the sauce. Then bake again for 5 minutes only. Serve hot or warm.

Submitted by Deon T.

Cucumber Canapes

3 tablespoons mayonnaise
1/2 teaspoon hot sauce
1 (8-ounce) package cream cheese, softened
1 (.7-ounce) envelope Italian dressing mix
1 (12-ounce) loaf cocktail rye bread
1 large cucumber, thinly sliced into 36 slices
Garnish, fresh dill sprigs

Beat first four ingredients at medium speed with an electric mixer until smooth. Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish, if desired. Makes 3 dozen.

Submitted by Christine B.

Ham and Spinach Pinwheels

1 can refrigerated crescent rolls
6 T. garlic and herb cheese spread
8 slices thin deli ham
baby spinach, stems removed

Preheat oven to 375 degrees. Open can of crescent rolls and unroll dough. Separate dough into four rectangles, press the triangles together to seal the seem. Spread each of the rectangles with 1-1/2 T garlic and herb cheese spread to within 1/4 inch of the short ends. Cover cheese with a single layer of baby spinach and top with 2 slices of ham. Starting at the short end roll the dough as tightly as possible. Press the edge to seal the roll. Using a serrated knife, cut each roll into six pinwheels. Place pinwheels on ungreased baking pan and bake for 11-13 minutes or until tops are golden brown. Makes 2 dozen.

Submitted by Amanda C.

Mini Chip Dip Bowls

12 oz. of Velveeta cheese
1/4 cup of your favorite salsa
1/4 cup of black beans (precooked)
1 bag of Tostitos scoops (bowl shaped chips)

Microwave Velveeta cheese for about 2 minutes. Add beans and microwave for another minute. Add salsa and mix well. Scoop a spoonful into each chip. Enjoy!