10 min prep
4-6 servings

8 ounces cream cheese
1 (8 ounce) package baby shrimp
2 cans crabmeat or 1 (8 ounce) package imitation crabmeat (chopped)
2 scallions (minced)
1/2 package pasta shells (large)
1/3 cup mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon cayenne pepper
salt & pepper

Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor.
Fold in the crab meat, shrimp, and scallions until evenly combined.
Stuff the shells with the mixture and place on a serving dish.
Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
Can cut the shells in half prior to serving as these are very filling.

BLT Bites

15 min 15 min prep
20 servings

20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Cut a thin slice off the top of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Italian Kabobs

Preparation time: 20 min
Chilling time: 4 hrs
Yield: 36 kabobs

12 ounces (3/4-inch thick slice) Cheddar and Provolone Cheese, cut into 3/4-inch cubes
4 ounces (3/4-inch thick slice) deli hard salami, cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 (6-ounce) can large whole pitted ripe olives, drained
1/2 cup Italian dressing for marinade

Add all kabob ingredients to marinade; mix lightly to coat. Cover; refrigerate at least 4 hours or overnight.
To serve, thread cheese, salami, peppers and olives onto frilled toothpicks.

Pesto Cheese Ball

Preparation time: 20 min
Chilling time: 3 hrs
Yield: 1 1/2 cups (1 cheese ball)

3 1/2 cups fresh parsley sprigs, trimmed
1 cup loosely packed fresh basil leaves, trimmed
4 ounces (1 cup) Deli Provolone Cheese, shredded
1/2 cup pine nuts, toasted, chopped
1 (8-ounce) package cream cheese, softened
1 1/2 teaspoons finely chopped fresh garlic
Dash ground red pepper
Crackers or thin French bread slices

Fill 3-quart saucepan with 4 cups water. Bring to boil over high heat (4 to 5 minutes). Dip 3 cups parsley and basil into boiling water just until wilted (about 30 seconds). Rinse with cold water. Drain well, squeezing out excess liquid. Chop wilted parsley and basil leaves.
Combine wilted parsley and basil, provolone cheese, pine nuts, cream cheese, garlic and red pepper in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Shape into ball. Cover; refrigerate until firm (at least 3 hours).
Chop remaining parsley. Reshape ball, if necessary. Roll cheese ball in remaining chopped parsley to coat.
Serve with crackers or thin French bread slices.
TIP: To toast pine nuts, place nuts in a dry skillet over medium heat, shaking pan often, until lightly toasted (3 to 4 minutes).

Cheddar & Bacon Log

1 (8-ounce) package cream cheese, softened
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
3 to 4 drops hot pepper sauce
8-ounces (2 cups) Cheddar Cheese, shredded
1/4 cup crumbled crisply cooked bacon
2 tablespoons sliced green onions
1 cup chopped pecans, toasteds
Crackers

Beat cream cheese, mayonnaise, Worcestershire sauce and hot pepper sauce in large mixer bowl on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in cheese, bacon and green onions by hand. Cover; refrigerate at least 2 hours.
Form cheese mixture into log shape or cheese ball; roll in pecans to coat. Wrap in plastic food wrap; refrigerate until serving time. Serve with crackers.