16 cherry tomatoes
1 pound bacon; cooked — crumbled
1/2 cup mayonnaise or Miracle Whip
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
2 tablespoons snipped parsley

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

1 C. grated Parmigiano Reggianno
2/3 C. regular or light mayonnaise
2 T. minced onion
40 white bread rounds about 1 inch in diameter

Mix cheese, mayo and onion and spread over bread rounds. Refrigerate if desired. To serve, preheat broiler and broil the puffs about 4 inches from heat for 1-2 minutes until tops bubble and brown slightly. Watch carefully, they burn quickly.

To make Gorgonzola puffs substitute 1/2 cup Gorgonzola cheese and 1/2 cup cream cheese for the Parmesan, mixed together with the mayo and onion.

2 large sweet red peppers
1 c. crumbled feta cheese
2 t. red wine vinegar
pinch sugar
pinch cayenne

Cook peppers at 350 for 20 min. until slightly scorched. Let cool, peel and seed. In blender or food processor, puree all ingredients. Serve with crackers or vegetable crudites.

1 lb. ground beef
1 pkg. dry taco seasoning
1 6 oz. can tomato paste
1 c. sour cream
1 lb. Velveeta cheese

Brown ground beef, drain. Mix in taco seasoning and tomato paste. Put beef mix in microwave safe dish. Spread sour cream over beef. Top with cheese and microwave until cheese is bubbly.

1 c. Miracle Whip
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. grated parmesan cheese
1 clove garlic, minced

Mix all ingredients. Spoon into pie plate and bake at 350 for 20-25 min. until lightly browned. Serve with crackers or spoon into hollowed out bread shell. Use the bread you removed for dipping. Can also be served with toasted french bread or vegetable crudites