Smoked Salmon Pinwheels

1	package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
1	tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
4	flour tortillas (8 to 10 inches in diameter)
1	package (4 1/2 ounces) smoked salmon, skinned and finely chopped
16	spinach leaves
16	strips (about 5x1/4 inch) red bell pepper

1.	Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2.	Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3.	To serve, cut into 1-inch pieces. Place cut side up on serving platter. Smoked Salmon Pinwheels

Pepperoni Breadsticks

2	cups Original Bisquick® mix
1/2	cup cold water
1/2	cup chopped pepperoni (2 oz)
1/4	cup butter or margarine, melted
1	tablespoon grated Parmesan cheese
1	cup pizza sauce

1.	Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
2.	Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.
3.	Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.
High Altitude (3500-6500 ft) No changes.

Easy Cheese Sticks

1	lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
	Vegetable oil
1	cup Original Bisquick® mix
1	teaspoon paprika
1/2	cup milk
1	egg
	Marinara sauce, if desired

1.	Place cheese sticks on tray; freeze at least 1 hour.
2.	Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3.	Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Bacon-Wrapped Figs

1	package (12 ounces) fully cooked cottage or Canadian-style bacon
2	packages (8 ounces each) dried whole Calimyrna figs, stems removed
30	pistachio nuts
30	small fresh basil leaves

1.	Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.
2.	Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan.
3.	Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

Shrimp Deviled Eggs

6	eggs
2	medium green onions, thinly sliced (2 tablespoons)
1/4	cup reduced-fat mayonnaise or salad dressing
1	tablespoon white vinegar
1/4	teaspoon salt
1/4	teaspoon red pepper sauce
1/2	cup coarsely chopped cooked salad shrimp, thawed if frozen
1	tablespoon seafood cocktail sauce

1.	Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
2.	Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
3.	Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.
High Altitude (3500-6500 ft): Add dash of salt to cooking water. After heating to boiling, boil 5 minutes before removing from heat.

Grilled Caesar Beef Appetizer Kabobs

1	pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
1	medium yellow or green bell pepper, cut into 1-inch pieces
1	cup 1-inch pieces pattypan or yellow summer squash
1 1/2	cups whole mushrooms
1 1/2	cups cherry tomatoes
1/2	cup Caesar dressing
1/4	teaspoon coarsely ground pepper
30	wooden skewers (6 to 8 inches)
	Romaine leaves
	Additional Caesar dressing, if desired
	Chopped fresh chives, if desired

1.	In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.
2.	Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.
3.	Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.
4.	Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

DESERTS