1/2 cup mayonnaise
4 oz blue cheese crumbles

Seafood Stuffed Cubanelle Peppers

Spinach Stuffed Mushrooms

Remove ends from asparagus.  Place asparagus on a cookie sheet.  In a bowl, mix oil, salt, pepper and garlic.  Pour oil mixture over asparagus and mix until spears are coated.  Bake at 400 for 10 minutes.   Unroll crescent rolls and and cut each package into 8 strips.   Wrap each strip of crescent roll around 2 asparagus spears to create a spiral.  Place on cookie.   Sprinkle with parmesan cheese. Bake at 375 for 12 minutes.

Blue Cheese and Scallion Dip 

Remove casings from sausage.  Cook sausage over medium heat for 8 - 10 minutes.   Place cooked sausage in food processor and pulse 10 - 15 times or until sausage is finely chopped.  In a medium bowl mix sausage and scallions.  
To assemble wontons, brush edges of wonton wrapper with water.  Place a teaspoonful of sausage mixture in the center of the wonton wrapper.  Bring all four corners together and squeeze together to make a bundle.  
Place wontons on baking sheet.  Spray with cooking spray  Bake at 425 for 15 minutes.

Remove tops from peppers, cut in half and remove seeds.  In medium bowl, mix cream cheese, crab meat, garlic, seasoned salt, celery salt, and black pepper.  Mix well.  Fill peppers with cream cheese mixture.  Sprinkle panko bread crumbs over stuffed peppers.  Broil for 8 - 10 minutes.

1 lb uncooked shrimp, peeled and deveined

4 TB ketchup

1 TB horseradish sauce

16 oz sliced mushrooms

1/4 tsp seasoned salt

2 tsp minced garlic

1/4 tsp ground black pepper

1/2 cup chardonnay

6 oz baby spinach

1 TB Worcestershire sauce

1/2 tsp celery salt

1/2 tsp ground black pepper

Cut ham into cubes.  In food processor, mix ham and cream cheese, for 30 seconds.  Add relish. mayonnaise, and mustard.  Pulse 15 - 25 times or until it has a smooth consistency.  Chill for 1 hour.  Serve with crackers.

Cook chicken over medium heat for 15 - 20 minutes, or until done.  Add buffalo sauce and mix well.  Reduce heat to medium low and cook for 10 minutes.  Cool in refrigerator for 3 hours.  In large bowl mix cream cheese, sour cream and blue cheese.  Add chicken and mix well.  Serve with crackers.

In a medium bowl,  mix blue cheese, sour cream and mayonnaise.   Add scallions and stir.  Add salt and pepper.  Stir.  Refrigerate 2 hours before serving.  Serve with crackers.

Grilled Chicken and Pesto Spread 

Buffalo Chicken Spread 

Place shrimp in a bowl. Add all remaining ingredients and mix well.  Refrigerate for 2 hours.  In a large saute pan, cook shrimp over medium high heat for 5 - 6 minutes, or until shrimp are pink.  Refrigerate shrimp for 2 hours.  Serve chilled with horseradish sauce.

2 TB mayonnaise
1 TB spicy brown mustard

50 square wonton wrappers

Chinese Sausage Wontons

1 lb fresh shaved chicken
4 oz buffalo sauce
2 (8 oz) packages light cream cheese

1/2 tsp seasoned salt
1/2 tsp celery salt
1/2 tsp ground black pepper
1/2 cup seasoned panko bread crumbs

1 tsp granulated garlic
2 packages crescent rolls
parmesan cheese

Asparagus Wrapped in Crescent Rolls 

Marinate chicken in balsamic dressing for 2 hours.  Grill chicken until 160 degrees internal temperature.  Chill chicken for at least 2 hours. In food processor, mix chicken chop chicken.  Add cream cheese, pesto and mayonnaise.  Pulse 15 to 20 times.  Add tomatoes and pulse 5 - 10 times or until is has a smooth consistency,  Chill for 1 hour.  Serve with crackers.

Cook sliced mushrooms, seasoned salt, minced garlic, black pepper and chardonnay in a large saute pan, over medium heat, for 10 - 15 minutes, or until most of the liquid is gone.  Place cooked mushrooms in food processor and process until smooth.  Place mushroom mixture in large bowl.  Place spinach and granulated garlic in saute pan and cook on low for 3 minutes.  Add spinach and blue cheese to mushroom mixture and gently mix.  Add panko to mushroom mixture and gently mix.  Fill mushroom caps with mushroom mixture.  Sprinkle parmesan cheese over mushrooms.  Bake at 400 for 15 minutes.

1 1/2 lbs boneless and skinless chicken breast
8 oz balsamic dressing
8 oz light cream cheese

3 TB pesto
3 TB mayonnaise
2 plum tomatoes, chopped


2 bunches scallions, chopped
1/2 tsp salt
1 tsp ground black pepper

Ham Spread 

6 chinese sausage links
1 bunch scallions, chopped

6 oz. crumbled blue cheese
16 oz. light sour cream
1/2 cup mayonnaise

16 asparagus spears
2 TB olive oil
1 tsp salt
1 tsp ground black pepper

24 oz. cubanelle peppers, approx. 8 peppers
8 oz. light cream cheese
8 oz. imitation crab meat, chopped
1/2 tsp granulated garlic

Bloody Mary Shrimp Cocktail

1 tsp granulated garlic

3/4 cup crumbled blue cheese

16 - 20 mushroom caps

6 TB panko bread crumbs

3 TB grated parmesan cheese

1 1/2 lbs ham
8 oz light cream cheese
3 TB sweet green relish