Mini Rueben
Ingredients:
1 small package Cream Cheese
1 small container Sour Cream
2 Cups Shredded Swiss Cheese
1 large package, "pre-packaged" Corned Beef
1 can Saurkraut

Place all ingredients into a slow cooker, stir. Serve on little deli rye bread slices.

Naples Shrimp Note* This is an appetizer but can be made into a meal....
Ingredients:
10 medium or large shrimp-cooked, cooled, peeled.
5 large scallops, cut in 1/2 to make 10
5 slices of raw bacon, cut in 1/2 to make 10 pieces
1 cup light breading - I use pre-made fish breading, any brand
Vegetable oil in skillet or use deep fryer, need enough oil to cover bottom of skillet,
about 1 inch, or if you have a deep fryer, use as directed.
Directions:
In a skillet or deep fryer add oil, (skillet 1 inch- fryer, per directions of manufactuer), heat oil on medium.
Take 1 shrimp, 1 scallop (which was cut in 1/2), and piece of bacon. Place scallop on curve of shrimp,
wrap the 1/2 slice of bacon around shrimp and scallop to secure. Toothpick can be used but not necessary.
Repeat with remaining shrimp, scallop and bacon.
Dip the shrimp/bacon/scallop into the breading, place in deep fryer per directions of package/fryer, and cook
for about 5 minutes, or until lightly browned. Serve with shrimp sauce.
My husband and I tasted this delightful recipe while vacationing in Naples Florida, I'd love to hear feedback
if you tried this recipe.

Cheese Bread
Ingredients:
1 loaf French Bread
Diced Tomato
Mozzarella Cheese
Butter
Blue Cheese salad dressing

Directions:
Cut the loaf of bread in half lengthwise. Lightly butter both sides of loaf. Spread blue cheese dressing over butter, add diced tomatoes, sprinkle with mozzarella cheese.
Place on baking sheet and broil for about 5 minutes. Cut and serve.

Mini Weinies in Brandy Sauce
Ingredients:
1 bottle Bar-b-Que Sauce
1 package mini weinies
2 tablespoons Brandy

In a slow cooker combine the above ingredients, simmer for about an hour before eating.

Chili and Cheese Dip
Ingredients:
1 can prepared Chili (chili w/beans optional)
1 small package Cream Cheese (softened)
1½ cups shredded Monteray Jack Cheese
1 bag Tortilla Chips

On a microwave safe dinner size plate, spread the cream cheese, spread the prepared chili over cheese, sprinkle with the shredded cheese. Microwave on high for about 5 minutes or until the top layer of cheese is melted and bubbly. Serve hot with Tortilla chips.

Spinach Dip
Ingredients:
1 package frozen spinach, thawed, drained and uncooked
1 cup sour cream
1 cup mayonnaise;
1 small onion, chopped
1 can water chestnuts, chopped and drained
1 package dry Vegetable Soup mix
1 large round loaf of either Pumpernickel or Italian bread.

Directions:
Cut the top off of the bread and tear out the inside of the loaf making small bite size pieces of the
inside. Keep enough of the inside and bottom of the loaf so that when the dip is added it will not get
the loaf soggy.
Mix all the other ingredients together and place into hollowed out loaf and serve.

Artichoke Dip
Ingredients:
1/3 cup mushrooms and onion, chopped into small pieces
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup cream cheese
1-6 ounce jar of artichoke hearts, drained and cut into small pieces
1 cup shredded mozzeralla cheese
1 pat of butter
1 french or italian loaf cut into bite size pieces

Directions:
Saute' the mushrooms and onions in butter until browned. Mix the sour cream, cream cheese , mayonnaise, artichoke hearts, cheese and the browned mushrooms and onions together, season to taste with salt, pepper and garlic.
Place in small baking dish, bake for 20-25 minutes at 300 degrees.
Serve by dipping bread into the cooked mixture.