HAM STUFFED EGGS

6 eggs, boiled
1/2 cup ham or finely sliced proscuitto, minced
1/2 large Vidalia onion, minced
1 clove garlic, finely minced
2 tablespoons freshly minced parsley
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne pepper
paprika, for sprinkling (optional)
10 crushed saltines (for coating)
1 egg, beaten (for dipping)
olive oil spray

Simmer the eggs slowly for 20 minutes. Cool in cold water; peel and cut into halves, lengthwise.

Remove the yolks from the eggs and place in a medium bowl (leaving the white portions intact). To the yolks, add 1 tablespoon of melted butter, 2 tablespoons minced fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a dash of cayenne pepper. Using a fork, mash into a smooth paste, and mix well. Sprinkle with paprika, if desired.

Spoon the mixture into 6 halves of the eggs and smooth it off with a butter knife until the filling is flat. Set aside.

Finely mince the onion and garlic. Combine with the chopped ham or proscuitto and fill the remaining six egg halves with the meat mixture.

Sandwich the eggs using 1 egg that has been filled with meat mixture and the other half which is filled with egg yolk together to make a whole egg. Keep them together by placing 2 toothpicks all the way through the two halves.

Roll the eggs in beaten egg, then in cracker crumbs. Place on a oiled baking sheet; spray the eggs with olive oil spray, rolling them over to coat the eggs well with the oil spray on all sides.

Cover loosely with aluminum foil and bake in a preheated 400°F oven for 10-15 minutes, or until golden brown.

Serve warm or at room temperature.

BLUE CHEESE BITES

1 pkg. refrigerator biscuits

Cut each biscuit in quarters and arrange in a baking dish. Melt: 4 oz. blue cheese

Pour over biscuits coating well. Bake 12 to 15 minutes at 400 degrees. Makes 40.

SNAPPY CHEESE STICKS

1 stick pie crust mix
1/2 c. shredded sharp natural cheddar cheese
1/8 tsp. dry mustard
1 tsp. paprika

Prepare pie crust mix according to package directions, thoroughly mixing in shredded cheese, mustard, and paprika until mixture forms a ball. Roll dough on lightly floured surface to 12 x 8 inch rectangle. With pastry wheel or knife, cut into sticks 1/2 inch wide and 4 inches long. Place on ungreased baking sheet. Bake in a hot oven (425 degrees) for 10 to 12 minutes or until golden brown. Makes 4 dozen sticks.

HAM BALLS

1 lb. ground cooked ham
1/2 lb. lean ground pork
1 c. soft bread crumbs
1/3 c. milk
2 tbsp. chopped green onions
1/2 tsp. prepared mustard
1 egg, slightly beaten
1 (12 oz.) jar chili sauce
1 (#10) jar peach preserves

Heat oven to 350 degrees. In large bowl, combine ham, pork, bread crumbs, milk, onions, mustard and egg; mix well. Form into one inch balls. Place in ungreased 15 x 10 inch baking pan. Bake for 25 or 30 minutes or until light brown.

In large saucepan, combine chili sauce and preserves. Add ham balls; simmer 25 to 30 minutes, stirring occasionally.

Makes 36 ham balls.

POPCORN CHICKEN

1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels

Mix flour and Cajun seasoning in small mixing bowl.

In separate bowl, beat egg.

Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).

Pour oil into a small skillet and place on a medium heat.

Dip pieces of chicken into egg, being sure they are fully covered.

Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.

Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).

When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.

This will catch and drain the excess oil so your chicken is super crunchy.

Dip in honey mustard sauce.

PEPPERONI PINWHEELS

3-4 fajita sized flour tortillas
10 slices pepperoni
2 t. Kraft Shredded Parmesan, Romano, and Asiago (in dairy section)
4 oz softened cream cheese
1/8 t. dried minced onions
1/16 t. garlic salt
dash or 2 of pepper
¼ t. freeze-dried or fresh chives
dash chili powder
¼ t. parsley flakes
smidgen dill weed
smidgen oregano
dash hidden valley ranch seasoning

Dice up pepperoni. Mix all ingredients except flour tortillas in a small bowl. Stir together well. Spread onto flour shells. Roll up then put in refrigerator or freezer until cream cheese is firm. Slice up into desired pieces. Enjoy!

STUFFED COCKTAIL WIENER APPETIZERS

Slice cocktail wieners half through and stuff with sliced American cheese. Cut each triangle from package of crescent rolls in half wrap around wiener. Bake according to roll package directions.

These are delicious...........

PARTY PITA WEDGES

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

LITTLE SAUSAGE PARTY BREADS

1 pkg Jimmy Dean sausage( any flavor)
1 pound hamburger
1 small box Velveeta cheese
1 loaf party bread ( sourdough, rye, or pumpernickel)

Fry your sausage&hamburger till its done then drain. Then add it back to the fry pan and add your veleveeta cheese, a little at a time, just kepp mixing it until it all comes together. This usually takes about 15-20 minutes. Then spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one, and then you want to bake these under the broiler just until they reach a light brown color.

PARTY MEATBALLS

1 bottle Heinz 57 steak sauce (small)
1 can jelled cranberry sauce
2 tablespoons brown sugar
2 lbs frozen home-style meatballs

Precook meatballs according to package directions. Melt steak sauce, cranberry sauce and brown sugar in a saucepan over medium heat until smooth. Place meatballs in crock-pot, pour mixture over and place the crock-pot on low. Excellent!

PARTY PUPS

1 c. chili sauce
1 c. Jack Daniel's (black label)
1 c. brown sugar
3 lb. hot dogs, cut up

BOWL PARTY DRINK

24 or more ice cubes
12 oz. can lemonade concentrate
12 oz. cranberry juice cocktail
1 liter bottle tonic water
Dash of grenadine
2 liter bottle Seven-Up
2 shots gin
3 shots white rum
3 shots vodka
The longest straws you can find (one for each person)
Punch bowl or other lg. shallow bowl

Mix lemonade concentrate, cranberry juice, tonic water, and Seven Up until the frozen concentrate dissolves. Add alcohol, and ice.

BACON BITS AND CHEESE ON PARTY RYE

1 loaf of party rye
8 oz. pkg. of grated cheese
1 can of black olives (chopped)
1 c. of mayonnaise
1/2 tsp. red pepper
2 tbsp. grated onion

Mix all ingredients and spread on party rye. Sprinkle with bacon bits. Cook at 350 degrees for 10 to 15 minutes or until cheese bubbles.

HAM PARTY BISCUITS

1/2 c. soft butter
3 tbsp. mustard
1 lg. onion, grated
1 tbsp. Worcestershire sauce
1 lb. boiled ham, diced
1/2 lb. Swiss cheese, diced
4 pkgs. party rolls

Mix together butter, mustard, onion, Worcestershire sauce. Add ham and cheese. Fill sliced party rolls with mixture. Heat for 15 minutes at 350 degrees. Can be frozen and served later.

You go Martha! LOL.

CRACKER PARTY SNACK

3/4 c. cooking oil
1/2 tsp. dill seed
1 tsp. garlic powder
1 pkg. Hidden Valley Ranch (dry)
1 (12 oz.) pkg. oyster crackers

Heat oil to lukewarm in a small pan and add Hidden Valley dressing, dill seed and garlic powder; mix very well. Pour crackers in a 9"x13" pan and pour oil mixture over them. Toss with spoon to coat thoroughly. Let set 5 to 10 minutes and stir again. Eat as a snack.

LOL......I'm planning a brunch.

Well, if you need me to like jump out of a cake or something just let me know....

Ummmm......no but you can taste some of my snacks.

I would love to.