Mediterranean Pitas - From Rachael Ray Magazine

These party sandwiches are stuffed with store-bought fillings, so they come together in seconds. Ingredients:

16 mini pita pockets, about 2 1/2 inches in diameter 1/4 cup extra-virgin olive oil 1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese Olives, for garnish Paprika (optional) For a change

Use larger toasted pitas and cut into wedges to serve.

Directions:Preheat the broiler. Split each pita pocket in half, forming 32 disks total. Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.

Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

Bacon Bacon Spread

1 pound sliced bacon
3 cups finely shredded Cheddar cheese
4 large green onions, sliced (optional)
3 tablespoons mayonnaise

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, let cool and crumble.

Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.

Perfect on breads such as pumpernickel, rye, sourdough, or on various flavors and types of crackers.

Appetizer - Three Cheeses N Ham

1 pkg. (8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
3 slices Smoked Ham, finely chopped
1/4 cup Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper

Spread softened cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with Cheddar cheese, ham and Parmesan cheese.

Microwave on HIGH 1 min. or until heated through.

Top the spread with bell peppers, onions and ground pepper. Serve with your favorite crackers.