Whole Story

The Official Whole Foods Market® Blog

The Value Guru Wants You...if You Want a Prize

pita_chips

Are you a fan of The Whole Deal in-store value guide? If so, here's a sneak preview of the special December issue we're putting together. It will focus around giving and entertaining on a budget and feature several recipes for amazing "small bites" party food that cost less than 50 cents per piece-many much less than that!

I know, I know, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. And this year we also want some help from you! Simply use the comments space below to share your own favorite value-focused "small bites" holiday appetizer recipe that costs less than 50 cents per piece. If your favorite is selected as our favorite of all the entries, we'll send you a $50 gift card and print your recipe in The Whole Deal. But, hurry up, the deadline is October 5th!

Good luck...I can't wait to get a taste of your ideas.

And, if you haven't already, be sure to sign up for The Whole Deal e-newsletter. You'll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

585 comments

Comments

Amy Dowsett says …

I like to keep it simple, but put out a few bowls of marcona almonds. they're tasty on their own, but if you want to dress them up a little more and add some flavor, sprinkle on some fresh rosemary. it's cheap, easy, and delicious!

Amy Dowsett says …

another festive idea is to take fresh tortillas and get a christmas tree cookie cutter. press the cookie cutter into the tortillas to make several christmas tree shaped cuts. then bake them in the over and serve with guac and salsa. yum and easy!

Alyssa Coffman says …

I make mini eggrolls and my kids love them. I blend hamburger and pork to make 1 pound, then add minced green onion, garlic, soy sauce, salt and a dash of chili paste. Place about a teaspoon of the mixture in a small wonton square wrapper, roll and fry.

Annika says …

I make sausage stuffed mushroom caps. They are always a huge hit at parties! 1 Italian hot sausage, casing removed 1 Italian sweet sausage, casings removed 1 1/2 teaspoons dried oregano 1/2 cup freshly grated Parmesan cheese (about 1.5 ounces) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1 8-ounce package reduced-fat cream cheese, room temperature 1 large egg yolk Olive oil 24 large (about 2-inch-diameter) mushrooms, stemmed 1/3 cup dry white wine Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, crumbling sausage as it cooks. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/4 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with 1 tablespoon filling and sprinkle with some of remaining 1/4 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.) Bake uncovered at 350 F until mushrooms are tender and filling is brown on top, about 25 minutes. Note -- You can vary the sausage and seasoning to create variations. Try andouille sausage, spinach and feta chicken sausage, etc.

Amy Johnson says …

I like a block of cream cheese covered with either salsa, or any type of chutney/sauce you like. Surround it with crackers, and you've got an inexpensive, pretty, delicious appetizer.

Alyce O'Keeley says …

My recipe contribution is for a very good, very easy meatball appetizer dish. QUICK AND TASTY MEATBALLS 1 2lb bag of frozen meatballs (I use turkey) 1 can of cranberry sauce (jellied) 1 jar of chili sauce Heat 2 sauces over medium heat,until blended. Pour frozen meatballs into sauce and cook over medium heat for additional 15 minutes. They are ready to serve and and are very tasty!

Bridgette says …

Tortilla rollups: Soften cream cheese with a little milk, add thinly sliced green onions, cooked chicken cut up into tiny pieces, a tomatoe/green pepper mix cut up into tiny pieces - mix all together and spread on flour tortillas and roll the tortillas. Put in ziploc bags until ready to be served, and then just slice into bite size pieces.

Chelsea D. says …

Oven baked sweet potato chips: 1. Cut 2-3 whole sweet potatoes in thin slices (I use my mandoline) 2. Coat a cookie sheet with cooking spray 3. Place the sweet potatoes on the sheet (make sure they don't overlap) 4. Drizzle a small amount of EVOO over top of the potatoes 5. Sprinkle with Salt, Pepper, and Cinnamon 6. Bake at 425 for 30 minutes and enjoy!

Alex Rosenzweig says …

Medjool pitted dates stuffed with a whole almond, and wrapped in bacon. Cook the bacon half way to render it a bit. While bacon is rendering in the oven, stuff each date with a whole almond. Cool bacon to room temperature. Then wrap each stuffed date with bacon and use wooden toothpicks to lock in place. roast till golden brown for about 15-20 minutes at 375 degree preheated oven. Best served hot or slightly warm.

Courtney says …

we love bacon wrapped water chestnuts. wrap the chesnuts with bacon, dip in a little brown sugar and soy sauce. Boil till toasted and enjoy!

Connie Greco says …

Very simple - I take a grape tomato, a small cube of feta cheese and one kalamata olive - skewer on a toothpick - drizzle with olive oil and white balsamic vinegar. The blending of the three flavors are amazing. Stick into a small round bread - or round cheese ball.

Crystel says …

I take some olives from the Whole Foods olive bar and put two on a toothpick, then arrange them on a tray. Sometimes I'll put a roasted garlic clove in the middle of the two olives. I drizzle olive oil on the plate, crackers around the edge, and put a little dish in the center with the oil and spices from the olive bar!

Elizabeth Vander Esch says …

My favorite small bite is a nut cracker, either pecan or almond, with a dab of fresh cream cheese and a dollop of adriatic fig spread on top!

Alyssa Frost says …

These Baked Jalapeno Poppers are delicious and inexpensive. Ingredients: 20 Jalapenos sliced in half, seeds and membranes removed 1/2 pound of cooked sausage- Veggie or Pork both work great 1 8oz package of cream cheese 1 cup of shredded Mozzarella or Jack cheese 1/4 cup of shredded Parmesan cheese (optional Mix the sausage, cream cheese and shredded cheeses together in a bowl until thoroughly combined. Line a cookie sheet with foil. Use a spoon to fill each jalapeno half with about a tablespoon of the sausage mixture and then place, cut side up, on the foil. Bake at 375* for about 40 minutes or until the jalapenos are soft. The smell is irresistible and they are less spicy than you would expect if you are careful about removing all the seeds and membranes. Be sure to wear gloves when handling the jalapenos or you could get stuck with burning fingers. These are a real crowd pleaser!

Brittania Thompson says …

cream cheese seafood spread using a 12" round plate, spread 2 blocks of softened cream cheese over plate. Spread spicy (or not) cocktail sauce over Cream cheese. Spread 1 large can of Baby Shrimp or fresh baby shrip over Coctail sauce, and 1 can or fresh shredded crab meat over Shrimp. you can top with more spicy cocktail sauce. Serve with favorite crackers! There is NEVER any left! It's delicious!

barbara Hanrahan says …

Hot Cheese Dip 1 cup Hellmens Mayonaise 1 cup Cheddar Cheese Shredded (any type)lightly packed 1 Tbs. grated onion Mixed together bake 375 for 20 mins. dip cracker, cherry tomatoes Enjoy!

Courtney says …

1 sourdough round loaf of bread 2 packets of cream cheese 1 10 oz bag of frozen spinach 1 onion 1.Defrost the spinach and chop it up into small pieces 2.Chop the onion into small pieces(use as much or as little onion to your taste) 3.Mix both the spinach and onion in with the cream cheese, creating a thick dip 4. Cut a circle around the top of the loaf of bread 5. Take the top off (the circle you just cut) and rip the bread into small bite size pieces. Place these pieces on the outer circumference of the bread loaf on your serving plate. Do this same thing with the bread inside of the loaf, tearing if up into bite sized pieces and placing it decoratively on your serving plate. 6. Put the dip into the center of the bread loaf in the circle you cut. Stick in a spoon to serve and voila! This is such an easy, decorative and delicious dish-the perfect thing to bring to a party. And it is not expensive at all. It cost me around $10 to make this. I brought it to a party where there were over 20 people and everyone got to try it.

Michael Bucher says …

This naturally sweet treat of Datteri Farciti (Stuffed Dates) can be finished in a variety of ways. BASIC INGREDIENTS: Dates Ricotta cheese Walnuts Split each date & remove pit if present. Fill with a teaspoon of the cheese. Press a walnut half (or quarter) into cheese. Variants: pecan, poppy or black sesame seeds instead of walnuts; cream cheese instead of ricotta.

Brittania Thompson says …

Beef Roll ups 2 jars of canned sliced beef slices (these are like LARGE round slices, like salami sized) you but them at any grocer. block of softened Cream Cheese or Fat Free Cream Cheese 1 jar mini Dill pickles or Sweet Gherkins Spread 1 tsp. of Cream cheese over piece of meat Place one pickle in middle, roll up. Slice in half. This will make MANY MANY roll ups. Chill in fridge...or eat right away. None of these are ever left either!

valerie hess says …

This is the best recipe for unexpected guests. It is very good and works when you have time to plan, too. But if you have a block of the 365 cream cheese (I use the low-fat version) and some UNPITTED green olives (stuffed or unstuffed) and some crackers or bread around, you can entertain in 3 minutes flat. In a food processor, put in the block of cream cheese. Add green olives to taste (start with a 1/3 cup and adjust from there). Process until the olives are well mixed into the cream cheese. Serve on crackers or the wonderful Whole Foods baguettes (white or rustic version). This goes well with champagne as well as hot cider, wine, beer.... Happy Holidays.

Bobbie Powell says …

This crab appetizer is wonderful. One can simply take canned crab pieces, real fresh crab from Whole Foods or fake crab. Get a bunch of green onions and chop fine. Include about 3 inches of the green ends of the onions. Mix the crab, onions and sparingly sprinkle in curry or a fisherman's blend that includes curry. Simply put it all in a flat plate and kind of squish the crab, add a little greek yogurt, salt, pepper. Taste until it's yummy. Get some water flatbread, or toasted pitas/bagels and place some of the crab combination on each piece. Yummers.

Chrissy O'Connor says …

I love to make goat cheese stuffed pepperoncini's. Just slice each pepperoncini in half, remove the inside seeds and stuff with your favorite goat cheese. It's really pretty on the side with a cheese and meat tray. We have a favorite goat cheese from Whole Foods and a wonderful jar of pepperorcini's that average out to be under 50 cents each. And best of all, it's great to have on hand for last minute guests. You can even get creative and mix salami or prosciutto into the goat cheese before stuffing.

Brenda Riley says …

My favorite is easy, tasty and healthy too. Cut cherry tomatoes in half, scoop out the pulp, insert a small cube of mozzerella cheese, broil until the cheese is melted, sprinkle fresh shredded basil and drizzle with a little really good olive oil. Pop into your mouth and enjoy!

adriana otoole says …

Wiffle Spinach balls: 2pkgs. frozen, chopped spinach: thawed, squeeze out moisture: 2 C herbed stuffing mix: 1 lg. onion, finely chopped;4 eggs: 1/2 C grated Parmesan Cheese: 6 oz. melted butter: 1 1/2 tsp. dried thyme: 1 clove garlic, chopped, dash cayenne ( optional) black pepper: mix well; chill for 2 hours or overnight: roll into small balls: Place on well greased cookie sheet: bake, 30 min. at 300 - check after 20 minutes - good cold or hot.

Emily Z says …

Homemade potato chips with creamy dill dip is my go to. Every one is always impressed when you make your own chips and its really easy. All you needs are russet potatoes, salt and cooking spray. What could be easier or cheaper then that? Cut the potatoes thinly and pre-heat the oven to 400 degrees. Arrange the potatoes in one layer on a cooking spray greased baking sheet. Sprinkle lightly with salt and cook for ten minutes on one side. Then flip each chip and bake until golden, about five minutes. I alternate between dips that I like but my favorite woul probably have to be a creamy dill dip. Mix non-fat plain yogurt with about 4 tablespoons chopped dill, a splash of olive oil, grated lemon zest from one lemon, one glove minced garlic and salt and pepper to taste. Throw in a little cumin and lime for some extra zing if desried. Delicious and easy!

Danielle says …

Tofu Caprese: A simple, vegan alternative to traditional caprese ad super cheap too! 1/2 block Whole Foods 365 Extra Firm tofu 1 bunch basil 2 tomatoes Salt, pepper Olive Oil Balsamic Vinegar Slice both the tofu and tomatoes Into 1/4 inch slices. On a large plate alternate slices of tomato, followed by tofu, followed by a basil slice until all the tofu and tomato is used.. Drizzle olive oil ad balsamic over the top, and sprinkle generously with salt and pepper. Store in the fridge if making in advance. Enjoy!!!

Jackie G says …

Marinated Mozzarella 1 container small mozzarella balls 1/4 cup of extra-virgin olive oil 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1/4 teaspoon red-pepper flakes zest of 1 small lemon 1/2 teaspoon of kosher salt Drain the mozzarella balls. Mix all ingredients together and store in covered dish and refrigerate overnight. Try to stir occasionally. Remove from the fridge 30 minutes before serving.

Beth Rockoff says …

Easy to prepare in advance. cut into small squares while partially frozen for even sizes. Onion Torte 8 oz package grated sharp cheddar cheese 12 oz pkg frozen onions 3 cups Bisquick 2 cups milk 2 eggs 1 stick butter poppy seeds saute onions in 1/2 stick butter until browned combine Bisquick, milk, eggs Add onions and 1/2 of grated cheese pour into 9x12 pyrex pan or larger for smaller portions sprinkle rest of cheese on top drizzle remaining melted butter sprinkle w/ poppy seed bake 400 degrees 20 - 25 minutes may be frozen, but reheat covered w/ foil

Judy Shreve says …

Fig- bites Fresh black mission figs gorgonzola cheese pecan pieces Slice figs in half. Place a teaspoon of gorgonzola cheese on top of fig & top that with a few pecan pieces. Heat in a 350 degree oven until cheese melts -- about 5-10 minutes.

Alex Schildkraut says …

Fig-ure Friendly Holiday Cheer These are the perfect sweet start to any holiday party. Low in calories with protein, fiber and healthy fat, a few of these become a balanced meal on their own (and I bet you can't stick to just one...) 20 small fresh figs (I prefer black or turkish) 1/3 c skim milk ricotta 2 tbsps honey 1/4 c crushed walnuts 1. Trim the bottom of the figs so they stand up on their own 2. Quarter the fig (like you're drawing an'X' being careful not to cut all the way through.) 3. Fill each fig with a few tsps of ricotta 4. Drizzle with honey and walnuts and serve!

Carol says …

Quick and Easy Lemon-Herb Hummus on Brown Rice crackers. This is a real crowd pleaser - so you might want to double or triple the recipe! To a food processor or blender add: 1 can chickpeas, drained and rinsed 2 Tablespoons extra virgin olive oil 2 Tablespoons tahini (sesame seed paste) Zest and Juice from 1 organic lemon 1/2 teaspoon sea salt, or 1 teaspoon umeboshi vinegar, or to taste. Puree until creamy and smooth. Pulse in fresh parsley, cilantro, chives, scallions, oregano, mint, or thyme if desired. Serve on brown rice crackers - there are many delicious varieties to try including: tamari seaweed, vegetable, and black sesame.

Faye says …

I make onion toasts. I saute several thinly sliced onions in a mixture of butter and olive oil, salt and pepper them. Sometimes I add dried thyme or another herb to taste. When they are nice and soft and caramelizing, I add about a tablespoon or so of balsamic vinegar, and allow the liquid to cook off. I toast sliced baguette, and spoon some of the onion mix on top-tastes much fancier than it is, and is easy and inexpensive. Sometimes I add mushrooms to the saute as well.

Jeanne says …

1 large package cream cheese - softened finely chopped crystallized ginger (about 3 Tablespoons - more to taste) seedless green grapes, washed and dried finely chopped toasted pecans mix in the crystallized ginger with the cream cheese. Wrap this mixture around the grapes. Roll in toasted pecans. Refrigerate at least an hour.

Holly O says …

Candied Pecans and Almonds 1 lb pecan or almonds 2 egg whites 1/2 cup raw sugar 1 tablespoon cinammon powder In a large plastic bag combine nuts and egg whites - shake till all nuts are wet. Add sugar and cinnamon shake till all the nuts are covered. Bake in a 300 degree oven for 20 minutes, stir and turn all nuts then bake another 15 minutes. Remove and cool. These are the nuts that cost so much out at events and festivals and they are usually made with bad ingredients. You can do it with raw sugar, organic eggs and make a lb for about $7 or less depending on the price of the nuts. These would cost $20 a lb if purchased out and baking them makes the house smell FANTASTIC. Huge hit at parties and I am asked to make and bring these to everything. Very habit forming.

Frank Dance says …

Always a favorite in terms of ease of preparation and visual and gustatory appeal. 1 block of cream cheese topped with mango chutney. butter crackers.

Erin Johnson says …

My favorite recipie is to cut up a small bagette into 1/4 inch slices and put on baking pan. Sprinkle each with olive oil and put a small slice of gruyère cheese and green apple on top of each Bake in the oven at 350 degrees for 15 to 20 mins Voila, melt in your mouth gourmet goodness for pretty cheap!

Jeannie Murphy says …

Take pitted dates - open and add peanut butter (smooth or cruchy), had a piece of peacan then roll in sugar (red/green/white for the holidays) or melt white or dark chocolate, same as above minus the sugar - roll in chocolate, cool on wax paper. Enjoy - the kids really love to help make them, I'm not sure if they eat more than they make.

Guen Sublette says …

Stuffed Mushroom Canapes Serves 6 as a full meal; 10 as appetizers Box of extra-large shell pasta Splash of olive oil 3 T parmesan 1 T fresh parsley, chopped Stuffing 2 T olive oil 2 cloves garlic, chopped 1 onion, chopped fine 4 T fresh parsley, chopped 6 oz. mushrooms, chopped fine small can olives, chopped 8 oz cream cheese salt, pepper Boil pasta in water with splash of olive oil 10 minutes. Drain, rinse under cool water. Saute garlic and onion in olive oil several minutes until soft, then add remaining ingredients and mix well. Stuff each pasta shell with a spoon. Drizzle a bit more olive oil on top, then sprinkle with parmesan and some chopped parsley, broil in baking pan or sheet until golden -- 5 to 10 minutes.

elaine fleisher says …

I love bite size bits, and one of my faroite foods is filo dough stufed. this recipe is call Honey-glazed oinion and brie tarts. Use the mini fillo cups, 15 in package. Carmelize 1 pound oinions in melted butter, add 1 Tablespoon balsamic vinegar, 2 Tablespoon honey and 1 teaspoon salt. Stir and cook about one minute. When onions are beautiful beige about 20 minutes, put small amount in filo cup, on top put 1/2 inch piece of brie. Bake on baking sheet at 350*for 10 -12 minutes until cheese has melted. Arrange on plater and sprinkle with chopped herb. Evry stage can be done in advance. Finished pieces can be stored frozen in their plastic tray and taken out to bake at a later time. Maybe you should make a double batch, they go fast!

Elissa says …

I am a raw food vegan fan, so here is a delicious recipe for spicy nut pate. Soak any 2-3 cups of raw nuts or combination of nuts overnight in filtered water. In a blender, add the drained nuts with juice of two lemons, about a half cup of filtered water, a teaspoon of grey salt and half a teaspoon of honey if you have it, a few handfuls of cilantro or parsley, one or two raw garlic cloves to taste, a shallot or quarter onion, and tumeric, cumin, cinnamon and cayenne powder, also to taste (I use about 3/4 teaspoon each). If you have Bragg's or Ume Plum vinegar or Tamari soy, add a few shakes (optional). Blend until really smooth, taste and adjust for your taste (may want to add more liquid), then chill. I serve it in a festive bowl, next to pretty platter of romaine leaves, sliced cucumber, or zuccini. It goes nicely on any kind of cracker, including dehydrated raw seed crackers. Big hit at parties, and oh so healthful!

Jennifer M. says …

I like to layer a whole grain cracker with yogurt dip, then a cucumber slice, a little more dip, then top with half a pimento stuffed green olive.

karla says …

Spicy Italian Sausage Pineaple pieces, frozen or canned... Colby Cheese cubes Toothpicks Cut Sausages into slices then layer on toothpicks in this order Pineapple Sausage Cheese cube (cheese cube helps secure it on there) DELICIOUS combo of flavors! No sauce required just put out on a nice tray.. i also do a few with sweet italian sausage for the kids

Sue Watson says …

Stuffed Mushrooms... Makes app 24-36 button stuffed mushrooms, buy 2-3 cartons of button mushrooms, pulling stem out and mincing part of stem,(I use app 1/2-2/3 of the stem, all of it is too much for my taste) put to side, Brown spicy pork sausage, add in minced garlic cloves, minced mushrooms, minced onions, salt and pepper, add in velveeta cheese, mix, when cheese is melted and flavors melded, stuff mushroom caps, broil in oven. When cheese is bubbling over, ready. These can be prepared up to putting in oven, prior to guests arriving, as long as they are refrigerated.

Jill says …

My mother always made chopped liver on crackers for a holiday appetizer. Since I am a vegetarian, I have created a meatless version that looks and tastes just like mom's. Cook 1/3 pound of brown lentils until al dente and refrigerate. Boil 2 large eggs and refrigerate. Combine chilled lentils, chopped eggs, a small onion chopped (or less depending on your taste), and light mayo. Serve with crackers. Yummmm....

Jennifer says …

Sweet Pumpkin Spread 4 ounces Tofutti's Better Than Cream Cheese at room temperature 2 tbs brown sugar 2 tbs agave nectar 1/4 cup canned or cooked pumpkin 1/2 tsp pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp vanilla extract apples graham crackers or pita crisps Combine Tofutti, sugar, agave in a food processor and blend until creamy. Add everything else and blend until thoroughly whipped. Chill for a minimum of 1 hour. Serve on apple slices, graham crackers, or pita crisps. Enjoy!

Diana Lovejoy says …

HOLIDAY YAM BITES Organic Baked yams Pineapple slices cut in fourths Organic Orange juice WF Organic Pumpkin Pie spice WF Organic salted Butter Organic Dried Cranberries Mix the yams, juice, butter, and spices to taste. Place mixture on top of pineapple. Put a couple of cranberries on top of mixture. Stick a toothpick in the center.

Leigh Ann S. Garrett says …

Jalepeno Poppers 4 jalapeno's (from your garden or Whole Foods!) Cream cheese Flour (whole-wheat or white) 1 egg and milk (for egg wash) seasoned bread crumbs (panko or italian) 1) Cut jalapeno's in half, dispose of ribs and seeds (you may want to wear rubber gloves when handling seeds) 2) Using spoon, scoop cream cheese into each side of jalapeno 3) Coat jalapeno in flour 4) Dip into egg wash 5) Coat into bread crumbs until completely covered 6) Fry in hot oil, preferably vegetable oil, until golden brown** 7) Serve w/ your favorite sauces; ranch or salsa for example. *Poppers can also be made in advance and frozen. **Can be baked instead at 450 degrees until golden brown.

Jude Johnson-Shupe says …

A few years ago I created an appetizer from what I had in stock in my fridge because of course I had forgotten a party I had been invited. Much to my surprise the appetizer which I christened pepperoni pinwheels were a rousing success. I used premade pizza dough rolled it out into a thin rectangle sprinkled it with garlic powder, dry italian herbs, and a fresh grated parmesean cheese. I layered pepperoni across the dough length wise and up. I rolled it like you would a cinnamon roll and sliced it into pinwheels. I baked them at 375 F. for 20 minutes and served them with marinara. They have become a household staple.

Ashley says …

Greek inspired Stuffed Mushrooms - Takes a while, but is a great party pleaser! Ingredients: 1 pound medium mushrooms, stems removed and cleaned 5 tablespoons melted butter ¼ cup lemon juice 8 oz crumbled, herbed feta cheese ½ cup Philadelphia Cream Cheese, room temperature ½ cup shredded parmesan cheese ½ cup minced green onions ¼ cup minced parsley 1 egg ½ cup crumbled Club Multi Grain Crackers 1 teaspoon garlic salt Preheat oven to 350 Combine melted butter and lemon juice. Brush onto caps inside and out. Combine remaining ingredients. Mound onto mushroom caps. Place on lightly greased cookie sheet and bake 10-12 minutes, broil a few seconds to brown. Serves 6-10.

Judy says …

Small Bites...This is real easy and quick, your favorite crackers, i like wheat thins (Low Fat) Top them with Cream Cheese (Low Fat), a slice of Lox, your favorite spice I use Spike (always) if you want a little green to go with that you can add a small basil leaf.. wa-la Put this on a christmas plate (leave for host)this is especially nice for taking over to family & friends for the holidays....

Pages