Finger Sandwiches

Roast Beef and Cheddar


Ingredients
12 slices wheat bread
1/2 pound roast beef, sliced thin
4 oz sharp cheddar cheese, sliced thin
6 tsp horseradish

Directions
Spread horseradish on 6 slices of bread. Divide roast beef between 6 slices of bread spread with horseradish. Divide cheese between remaining 6 slices of bread. Top each roast beef half with a cheese half. Cut crusts off and slice remaining sandwiches in half.

Ham and Swiss

Ingredients
12 slices of white bread
6 tsp of stone ground mustard
1/2 pound of Virgina tavern ham, sliced thin
1/4 pound of Swiss cheese

Directions
Spread mustard on 6 slices of breads. Divide ham between 6 slices of bread spread with mustard. Divide cheese between remaining slices of bread. Top each ham half with a cheese ham. Cut crusts off and slice remaining sandwiches in half.

Smoked Salmon, Cucumber and Dill

Ingredients
12 slices wheat bread
6 oz cream cheese, softened
4 tbsp fresh dill, chopped fine
8 oz smoked salmon, sliced
half a large cucumber, sliced thin

Directions
In a small bowl mix cream cheese and dill together, chill for 2 hours or overnight. (NOTE: you don't have to let the cream cheese and dill chill, however the flavors won't be as blended).

Remove cream cheese mixture from refrigerator and bring to room temperature. Spread 6 slices of bread with cream cheese mixture. Divide smoked salmon between 6 slices of bread spread with cream cheese. Top remaining 6 slices of bread with cucumbers. Top each smoked salmon half with a cucumber half. Cut crusts off and cut remaining sandwiches in half.

Garlic and Herb Cheese Pinwheels

I've made these several times for different events. I just made them for a wine festival we attended and they traveled well and stood up to the warm weather and sun.

Ingredients

1 package of crescent rolls
4 oz garlic and herb pub cheese
2 tbsp grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Unroll crescent roll dough and close any open seams. Spread pub cheese over the dough. Sprinkle Parmesan over pub cheese. Roll the dough up lengthwise. Chill in freezer for 5-10 minutes. Cut 1/2 inch slices of chilled dough. Arrange on an ungreased baking sheet. Bake 10-15 minutes or until golden brown.

Serve immediately.

Hot Spinach and Artichoke Dip

Ingredients:

4 tbsp. of bacon bits

1 (10 oz.) package of frozen chopped spinach, thawed & drained

1 (14 oz.) can quartered marinated artichoke hearts, drained

1 (5 oz.) container garlic-herb flavored cheese spread

1 cup grated Parmesan cheese

1 (8 oz.) container of sour cream

1/2 cup of mayonnaise

Directions:

Preheat over to 400 degrees F. Mix spinach, artichoke hearts, garlic-herb cheese, parmesan cheese, sour cream, mayo and bacon into a medium bowl and until thoroughly incorporated. Scoop mixture into a 7 x 11 baking dish. Bake in over for 20 minutes or until bubbly and golden brown. Serve immediately with tortilla chips, bread and/or crackers.

Grilled Bacon Wrapped Jalapeno Poppers

These were so friggin tasty and such a hit with three guys just back from deployment! So much of a hit that I never got a chance to take a picture of the finished product. These bad boys were being eaten straight of the grill. Wash them down with a cold beer and enjoy!

Ingredients

12 medium sized jalapenos, sliced in half lengthwise and seeds removed

1 package of thick cut bacon

10 oz cream cheese (approximately)

Directions

Stuff each pepper half with cream cheese.

Wrap each pepper with half a piece of bacon.

Refrigerator for 30 minutes or until ready to cook.

Heat grill to medium heat. Spray top rack with non-stick spray or brush with vegetable oil. Place a piece of aluminum foil (with the sides folded up) underneath the rack. (This will catch the grease from the bacon.) Grill peppers until bacon is cooked.

Serve immediately.