Ham ‘n’ Cheese Biscuit Stacks


Total Time
Prep: 1 hour Bake: 10 min. + cooling


Makes
40 appetizers
Ingredients

 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)

 1/4 cup stone-ground mustard
 ASSEMBLY:
 1/2 cup butter, softened
 1/4 cup chopped green onions
 1/2 cup stone-ground mustard
 1/4 cup mayonnaise
 1/4 cup honey
 10 thick slices deli ham, quartered
 10 slices Swiss cheese, quartered
 2-1/2 cups shredded romaine
 20 pitted ripe olives, drained and patted dry
 20 pimiento-stuffed olives, drained and patted dry
 40 frilled toothpicks
Directions

 Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in.
apart on ungreased baking sheets. Spread mustard over tops. Bake until
golden brown, 8-10 minutes. Cool completely on wire racks.

 Mix butter and green onions. In another bowl, mix mustard, mayonnaise and
honey. Split each biscuit into 2 layers.

 Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine
and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each
toothpick; insert into stacks. Serve immediately.
 Turkey Sliders with Sesame Slaw

Total Time
Prep/Total time: 30 min.


Makes
12 servings
Ingredients

 2/3 cup mayonnaise

 2 tablespoons hoisin sauce
 2 teaspoons Sriracha chili sauce
 1-1/2 pounds ground turkey
 1/2 cup panko bread crumbs
 2 green onions, finely chopped
 2 tablespoons reduced-sodium soy sauce, divided
 2 teaspoons minced fresh gingerroot
 2 tablespoons rice vinegar
 2 teaspoons sugar
 2 teaspoons sesame oil
 6 small carrots, grated (about 1-1/2 cups)
 1/3 cup thinly sliced red onion
 3 tablespoons chopped fresh cilantro
 1 teaspoon sesame seeds, toasted
 12 slider buns or dinner rolls, split and toasted
Directions

 In a small bowl, mix mayonnaise, hoisin sauce and chili sauce. Refrigerate
until serving.

 In a large bowl, combine turkey, bread crumbs, green onions, 1 tablespoon

soy sauce and ginger, mixing lightly but thoroughly. Shape into twelve 1/2-
in.-thick patties.

 In a small bowl, whisk vinegar, sugar, oil and remaining soy sauce. Add
carrots, onion, cilantro and sesame seeds; toss to combine.

 Grill sliders, covered, on a greased rack over medium heat or broil 4 in. from
heat until a thermometer reads 165°, about 3 minutes on each side. Spread
cut sides of buns with mayonnaise mixture. Layer each bottom with a burger
and 2 tablespoons slaw. Replace tops.
 Appetizer Tortilla Pinwheels


Total Time
Prep: 20 min. + chilling


Makes
about 4 dozen
Ingredients

 1 package (8 ounces) cream cheese, softened

 1 cup shredded cheddar cheese
 1 cup sour cream
 1 can (4-1/4 ounces) chopped ripe olives
 1 can (4 ounces) chopped green chiles, well drained
 1/2 cup chopped green onions
 Garlic powder to taste
 Seasoned salt to taste
 5 flour tortillas (10 inches)
 Salsa, optional
Directions

 Beat cream cheese, cheese and sour cream until blended. Stir in olives, green
chiles, green onions and seasonings.

 Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to
seal; refrigerate several hours.

 Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired,
serve with salsa.
 Bacon & Sun-Dried Tomato Phyllo Tarts

Total Time
Prep: 40 min. Bake: 10 min.


Makes
45 tartlets
Ingredients

 2 teaspoons olive oil

 3/4 cup chopped onion (about 1 medium)
 3/4 cup chopped green pepper (about 1 small)
 3/4 cup chopped sweet red pepper (about 1 small)
 1 garlic clove, minced
 Dash dried oregano
 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
 1 package (8 ounces) cream cheese, softened
 1-1/2 teaspoons lemon juice
 1/8 teaspoon salt
 1 egg, lightly beaten
 1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
 2 bacon strips, cooked and crumbled
 1 tablespoon minced fresh basil or 1 teaspoon dried basil
 1/2 cup crushed butter-flavored crackers
 1/2 cup shredded cheddar cheese
Directions

 Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add
onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and
oregano; cook 1 minute longer. Cool completely.

 Place tart shells on ungreased baking sheets. In a large bowl, beat cream

cheese, lemon juice and salt until smooth. Add egg; beat on low speed just
until blended. Stir in tomatoes, bacon, basil and onion mixture.

 Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon
crushed crackers and 1/2 teaspoon cheddar cheese.

 Bake 10-12 minutes or until set. Serve warm.

Freeze option: Freeze cooled baked pastries in freezer containers. To use,
reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or
until heated through.
 Cucumber-Stuffed Cherry Tomatoes

Total Time
Prep/Total Time: 25 min.


Makes
2 dozen
Ingredients

 24 cherry tomatoes
 3 ounces cream cheese, softened
 2 tablespoons mayonnaise
 1/4 cup finely chopped peeled cucumber
 1 tablespoon finely chopped green onion
 2 teaspoons minced fresh dill
Directions

 Cut a thin slice off the top of each tomato. Scoop out and discard pulp;
invert tomatoes onto paper towels to drain.

 In a small bowl, combine cream cheese and mayonnaise until smooth; stir in
the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.
 Cheese Fries

Total Time
Prep/Total Time: 20 min.


Makes
8 servings
Ingredients

 1 package (28 ounces) frozen steak fries

 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
 1/4 cup 2% milk
 1/2 teaspoon garlic powder
 1/4 teaspoon onion powder
 Paprika
Directions

 Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking

pans. Bake at 450° for 15-18 minutes or until tender and golden brown.

 Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and
onion powder; heat through. Drizzle over fries; sprinkle with paprika.