Another favorite appetizer - Mexican sushi

There is no fish in this recipe! Just wanted to get that out there. I am actually a BIG lover of sushi, but raw fish is really not my thing - isn't that weird? ;) Well, there are many, many kinds of sushi rolls out there that don't involve any fish at all. Here is a recipe straight from Kraft Food & Family--it's one of my favs! I can't find it on the Kraft website anymore though, so thought I would post it here.

Mexican Sushi Bites

1/2 cup salsa, plus more for dipping 1 tablespoon chili powder 1/4 teaspoon salt 1 avocado, thinly sliced 1 tablespoon lime juice 8 (8-inch) flour tortillas 2 cups fresh baby spinach 1 red bell pepper, cut into thin strips 1 yellow bell pepper, cut into thin strips

Step 1
In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate bowl, lightly sprinkle the avocado with the lime juice to prevent browning.

Step 2
Trim each tortilla to make a square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.

Step 3
Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.

Need a hit of an appetizer? Recipe!

These little canapes always go over well, no matter where I serve them! They were the "adult" food at Dino's birthday party, they were oh so pretty on the table for our "adult" game night. These are my #1 "go-to" for appetizers! Try them--you won't be sorry! A big thank you to my high school friend for the recipe!

Spanish Olives & Cream Cheese Canapes

First, take 1-2 loaves of take-n-bake french bread, thinly slice and brush with melted butter.

Bake them on a cookie sheet at 350 for about 7 minutes.

In a small bowl, mix:

8oz cream cheese, softened

1/3 cup pimiento-stuffed green Spanish olives, rinsed, drained, and finely chopped

1/4 cup each of finely chopped green onion and red bell pepper

1/4 tsp paprika

2 tsp cooking Sherry

Top each toast with a teaspoonful of the cream cheese mixture and sprinkle with Parmigiano-Reggiano cheese.

BROIL for 2 minutes--watch out, they burn easily!

Mmmmmmm....don't they look tasty!

asparagus (recipe!)

If you need a good way to eat asparagus, try this:

spread out asparagus on cookie sheet

sprinkle with olive oil and balsamic vinegar, salt & pepper, and garlic powder/salt

Bake at 425 for 10 minutes

Enjoy!