Bacon Wrapped Medjool Dates
This tasty recipe is from Basket Creations and More LLC, the retail distributor for Bard Date Company based out of Yuma, Arizona. They offer superb quality Medjool Dates and delicious date products grown, and custom gift baskets for all ages and all occasions.  Read more.

24 Medjool Dates, pitted
8 thin slices bacon
Olive oil for sauté

Cut each strip of bacon into 3 pieces. Gently wrap each piece around each date, overlapping the bacon so that it adheres to itself.
Use a toothpick to pierce through the layers of bacon and the date. Place wrapped dates on a parchment lined cookie sheet.
Chill in refrigerator for at least 10 minutes, or overnight, before baking.
Place the dates into the preheated oven (350 degrees) and bake until the fat is rendered and the bacon is crisp – about 12-15 minutes.
Remove from the over and serve warm, or at room temperature.

Blue Heron Farm Bruschetta
Quick and easy to make, Bruschetta is an Italian dish that's traditional preparation is based on olive oil, garlic bread, country cheeses and vegetables. This colorful recipe comes from Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast, which is situated on her beautiful organic lettuce farm located in the rolling farm hills of Fallbrook, in Southern California. Read more.

1 Loaf French Bread
Olive Oil
Fresh Tomatoes, sliced
Fresh Basil, washed and chopped
Romano Cheese, sliced

Slice the loaf of French bread into 1 1/2" slices. Place the slices on an un-greased cookie sheet, and brush the topsides with olive oil. Broil until light brown. Top with tomatoes, cheese and fresh basil. Enjoy!

Chile con Queso
This is Cheese and Green Chili Dip, will spice up any Holiday gathering!

3 med firm ripe tomatoes or to save time use 1 cup chopped drained canned tomatoes
2 Tbsp. butter
2 Tbsp. flour
1 cup light cream
½ tsp minced garlic
Salt to taste
4 ounce can of green chilies (not the Jalapeno's) drained, stemmed, seeded and finely chopped
2 cups of freshly grated Monterey Jack Cheese

For fresh tomatoes drop them in boiling water so they are covered with water and boil for 15-20 seconds. Remove and place under cold running water then peel them with a sharp knife. Cut out the stems, slice them in half crosswise and remove the seeds and juice by gently squeezing. Chop tomatoes coarsely.
Melt butter over medium heat in a heavy 1-1½ quart saucepan. When melted, add flour and mix well. Stirring constantly with a wire whisk, slowly pour in cream in a slow steady stream. Cook over high heat until sauce boils, thickens and is smooth. Reduce heat and simmer until flour taste disappears. Set aside, off heat.
Mix together the tomatoes, garlic and sale in a 10-12 inch skillet. Cook uncovered, stirring frequently, over a medium heat until the mixture is thick enough to hold its own shape in a spoon. Reduce the heat to low and stir in the cream sauce and chilies. Do not let the mixture boil. Add the cheese a handful at a time.
To serve, keep warm in a chafing dish and serve immediately with crackers, chips, vegetables or tostadas. Makes 2-3 cups.

Deviled Eggs
This recipe is a party favorite!

6 hard-cooked eggs, cooled under cold running water
½ teaspoon dry or 1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
3 tablespoons mayonnaise, salad dressing or dairy sour cream
½ tablespoon white vinegar
½ teaspoon Worcestershire sauce, if desired
Paprika

Remove shells from eggs and halve lengthwise.  Carefully remove yolks and place in a small bowl.  Mash yolks with a fork and add remaining ingredients except paprika; mix until fluffy.  Fill egg white halves with yolk mixture.  Sprinkle with paprika.  Makes 12 deviled eggs.
If desired, add one of the following:  2 tablespoons crumbled Roquefort or blue cheese, ¼ to ½ cup shredded cheese, ¼ cup chopped ripe olives, 1 teaspoon chopped chives, 2 chopped green onions, 1 ½ tablespoons anchovy paste, ¼ teaspoon curry powder.

Jan’s Yuma Salsa Recipe
This delicious salsa recipe comes from Jan Bentley, artist and owner of Colorado River Pottery, in Yuma, Arizona  Read more.

Whirl in a blender or food processor: One 15 oz. can of crushed or chopped tomatoes, a pinch of garlic powder, sugar, salt, oregano and 1/4 tsp. cumin.
Stir In: One small chopped onion, 1 tsp. vinegar, 4 oz. can of chopped green chilies - or jalapenos if you like it hot!

Add: Chopped fresh cilantro to taste. Refrigerate unused salsa and use within a few days

Mrs. Chapman’s Hot Bean Dip
Serving a large group of dieters or a small group of dedicated dippers, this recipe by Marj Linton, is from the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.

1 can Frito Jalapeno Bean Dip
3 drops Tabasco Sauce
8 oz. cream cheese
8 oz. sour cream
½ cup chopped green onions
¼ tsp. salt
½ package Taco seasoning mix

Topping: Lots of grated Cheddar and Jack cheese to taste.

Mix all the ingredients until smooth. Cover thickly with cheeses.
Bake at 350 degrees, just until warm and cheese is melted (10 to 15 minutes).
Don’t let cheese bubble or it will become stringy.
Serve with large-size Fritos or your favorite chips.

Nutty Brie Quesadilla
This appetizer is not only tasty, but it looks festive too. This recipe is from Dawn Glass. Dawn and her husband Ed own and operate Butterfield Bed & Breakfast and Black Oak Cabin – both tucked under majestic cedar and oak trees on a serene ivy-covered hillside within the quaint historic district of Julian, CA. Read more.

Artichoke Salsa:
1 14 oz. can quartered, rinsed, and drained artichoke hearts
1 red bell pepper, cut into 1-inch pieces
2 T. chopped parsley, fresh
4 T. grated non-fat parmesan cheese (regular is fine too)
1 T. lemon juice
1 T. water
1 T. non-fat mayonnaise (regular is fine too)
1 t. chopped garlic
½ t. basil
½ t. oregano

Place all ingredients into a food processor. Pulse several times until the desired chunkiness is achieved. You can also puree this mixture into a smooth dip for veggies and such! Refrigerate several hours before use.

Quesadilla:
2 non-fat flour tortillas (again the full fat tortillas work just as well)
Small wedge of brie, softened
¼ C. toasted pine nuts (I "toast" mine with the help of a tablespoon of butter in a small sauce pan…)
1 T. butter
Artichoke Salsa, see recipe above
2 sprigs of fresh parsley

Spread some brie on half of each tortilla. Sprinkle the toasted pine nuts over the brie.
Fold the tortillas in half. Melt butter in a 10" skillet. Add the tortillas and cook, turning occasionally, until the cheese is melted and the desired brownness is achieved (it’s gotta look good too!)
Remove the quesadilla from the skillet and cut each tortilla into four quarters, forming triangles. Arrange the tortillas in a pinwheel, each point touching in the center of the plate. Place a scoop (I use a small ice cream scoop) of salsa in the center of the pinwheel. Place a sprig of parsley on each scoop of salsa and serve.

Olive Crostini
By Teri L. Phillip, this tasty appetizer is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

½ cup black olives
½ cup green olives with pimiento
2 medium cloves garlic
½ cup Parmesan cheese, grated
4 Tbsp. butter
2 Tbsp. olive oil
½ cup Monterey Jack cheese, grated
¼ cup fresh parsley, chopped
1 baguette

Preheat oven to a broil. Chop olives finely. Transfer to a medium bowl.
Press in garlic and mix. Add Parmesan, butter and olive oil. Mix thoroughly.
Fold in Monterey Jack cheese, and parsley. Mix well.
Cut baguette into thin slices. Spread each slice generously with olive mixture.
Cook under broiler until bubbly and lightly brown. Makes 24 toasts.

Quick Appetizer Christmas Tree
A festive holiday appetizer, this recipe is by Connie Whitmire, as published in Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch Inn is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, and birding.  Read more.
  
2 Cups finely chopped Tyson cooked Chicken
1/3 cup thick spicy Peanut Sauce
1 Cup Green Onions, cut into 1/4" diagonal slices
Red bell Peppers, sliced
Rice Crackers, if desired

Mix chicken and peanut sauce, heat chicken if desired. Spread chicken to make 11"x 8" Christmas Tree shape on tray. Sprinkle with onions - decorated with bell pepper. Serve with crackers.

Southwest Nacho Appetizer
This southwest appetizer by Janet Jones, is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more.Read more.

½ pound ground beef
½ pound chorizo sausage
1 (32 oz.) can refried beans
1 (4 oz.) can chopped green chilies, drained
3 cups shredded cheddar cheese
¾ cup bottled taco sauce
3 large ripe avocados
1 Tbsp. fresh lemon juice
¼ tsp. salt
1 cup sour cream
1 medium tomato, chopped
½ cup pimiento-stuffed green olives, sliced
Additional cheese for garnish
Tortilla chips

Brown beef and sausage together. Drain well.
Layer the meat, refried beans, green chilies, cheese and taco sauce in a 13 x 9 x 2 inch baking pan.
Bake at 400 degrees for 20 minutes.
Meanwhile, make guacamole. Peel and pit avocados, mash with lemon juice and salt.
Remove nacho mixture from the oven. Let cool about 5 minutes.
Top with layers of guacamole, sour cream, tomato, olives and cheese.
Serve with tortilla chips. Makes about 30 appetizer servings.

Sweet Tomato Salsa
Brought to us by Dawn Glass, this delightful recipe makes the perfect starter dish for a Holiday brunch. Dawn and her husband Ed are the Innkeepers of Butterfield Bed & Breakfast, and Black Oak Cabin - up in beautiful San Diego’s historic mountain destination - Julian, California. Read more.

3 14-oz cans of stewed, chopped or diced Italian style tomatoes.
3 Tablespoons dried & chopped basil
3 Teaspoons dried & chopped oregano
1 1/2 cup of sugar
1/4 cup of dry sherry

Combine the ingredients into a medium sauce pan.
Bring it to a slow boil and simmer, covered, for 20-30 minutes.
Uncover and continue simmering until thickened - about another 30 minutes. Serves 8-10.

Two-Tomato Salsa
This two-tomato salsa comes from Teresa Johnson.

1 ½ cups diced Roma tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
¼ cup chopped fresh basil
¼ teaspoon cayenne pepper
Fresh basil leaves

Combine tomatoes, sun-dried tomatoes, basil, and cayenne in a medium bowl.
Garnish with fresh basil leaves.