Baby Shower Appetizers

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Shrimp Rolls

1 (8-ounce) package cream cheese, softened
1 (9-ounce) jar shrimp sauce, divided use
4 ounces cooked shrimp, finely chopped
1/4 cup shredded Swiss cheese
1/4 cup seeded and finely chopped cucumber
2 tablespoons chopped green onion
4 (8-inch) flour tortillas
Combine cream cheese, 1/4 cup shrimp sauce, shrimp, cheese, cucumber and green onion in medium bowl; mix well.
Spread about 1/2 cup shrimp mixture onto each flour tortilla; roll up. Place filled tortillas, seam side down, in shallow dish. Cover; refrigerate for 2 hours or overnight.
Slice tortillas into 1/2-inch-thick slices; serve with remaining shrimp sauce.
Makes 40 appetizer servings.

Veggie Wrap-Ups

4 (8-inch) reduced fat whole wheat tortillas
1 (7-ounce) container roasted red pepper hummus
1/4 cup chopped kalamata olives
4 lettuce leaves
8 (3/4-ounce) slices  Muenster Cheese
1/4 cup roasted red pepper strips
1 small (1 cup) cucumber, cut into 2x1/8-inch strips
 
To assemble wraps, spread each tortilla with 3 tablespoons hummus. Sprinkle 1 tablespoon olives over hummus. Place 1 lettuce leaf on bottom half of tortilla. Top with 2 slices cheese. Place 1 tablespoon roasted red pepper strips and 1/4 cup cucumber strips onto cheese. Roll up. Wrap each in plastic food wrap.
Refrigerate at least 1 hour. Cut each wrap into 8 pieces. Secure each piece with toothpick, if desired. Makes 32 appetizers.

4 Cheese Mexican Tortilla Appetizers

6 (6-inch) fajita-size flour tortillas
1 (16-ounce) can refried Beans
1/2 cup taco Sauce - Medium
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, (about 3)
1/4 teaspoon crushed red pepper, (optional)
2 cups four-cheese mexican blend, (8-ounces)

Preheat oven to 400º F. Place tortillas on baking sheet(s).
Bake for 3 to 4 minutes or until crisp. Spread refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.
Bake for 7 to 8 minutes or until cheese is melted. Cut into wedges. Makes 12 servings.

Cheese and Bacon Triangles

6 (8-inch) flour tortillas
12 slices American cheese
1/2 cup cooked bacon bits
Optional topping: salsa

Cut tortillas in half to form 12 half circles. Place one slice of cheese over each tortilla half, tearing to leave a 1/4-inch border around edges. Top cheese with bacon bits. Brush a small amount of water around the edges of the tortilla. Fold in half forming a triangle. Press the watered edges of tortilla together to seal. Cook immediately using one of the following methods or cover and refrigerate up to three days. If desired, serve with salsa.
Microwave directions: Place one triangle on a microwave-safe plate. Cook on high power in a microwave oven 16 to 20 seconds or until hot and cheese is melted. Let stand one minute before serving.
Oven directions: Preheat oven to 350° F. Bake for 6 to 8 minutes or until hot and cheese is melted. Let stand one minute before serving.
Skillet directions: Cook triangles in a small amount of butter in a skillet over medium heat until golden brown, about 3 minutes per side. Let stand one minute before serving.
Makes 6 servings.