Appetizers

Ham & Cheese Bites

6 oz. cream cheese softened
1 large egg
2 tablespoons milk
1/2 package Hidden Valley Ranch Salad Dressing and seasoning mix
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar chees
1 cup sliced ham cut into tiny bits
1 pack Pillsbury Crescent Rolls

Blend cream cheese, egg, milk and dressing mix, add ham and cheese, mix by hand.
Separate rolls into 2 each and press together to flatten seams. Roll out with a rolling pin to form a triangle. Cut three sections each way for 9 squares. Place into ungreased mini muffin tins. Add about 1 tablespoon of filling to each square. Bake at 350 for 8 to 10 minutes or until brown around the edges. Middle will set after taking out of the oven.

Tips: Use the center rack of the oven and bake only till dough puffs and browns slightly.
A pizza cutter makes short work of cutting the dough. (don't worry if they're not perfect squares)
Make a double batch. These get requested for every party I go to and I never have a leftover.

Dried beef cheese ball

12 oz cream cheese softened
1 small jar dried beef Chopped fine
1 small can crushed pineapple (very well drained)
1/2 green bell pepper chopped fine
Roughly 2 tablespoons onion chopped fine

Mix all by hand. Taste, adjust the onion if needed. Form into ball and refrigerate to chill. Place on platter surrounded by Ritz crackers. Note: unless serving to Robin, add chopped pecans to outside of the ball.
Tip: Drain the pineapple really, really well. I typically put it in a strainer and toss a few times, then place it on paper towels to absorb the balance of the liquid while chopping the other ingredients.
The combination of salty beef, onion and sweetness of the pineapple gives this a unique taste.

Shrimp Spread
1 block of cream cheese
Cocktail sauce
1 bag of small frozen shrimp

This is quick and easy if you have unexpected guests and need to throw together a quick munchie.
Place cream cheese in center of tray, cover all over with cocktail sauce, top with thawed baby shrimp. Serve with assorted crackers.