Partially cook bacon, keeping it from curling.
Mix all ingredients except bacon.
Shape into 12 balls.
Wrap a bacon slice around each ball; fasten with a toothpick.
Arrange in baking dish.
Bake in preheated 350-degree oven for about 40 minutes, turning once or twice.
Makes 12 meatballs, to be used as appetizers or for main dish.

2 large cucumbers, peeled, seeded and diced
Salt
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar

Instructions:

Wash, peel, and remove seeds from cucumbers.  Dice cucumbers and set in a fine mesh sieve over the top of a bowl.  Salt and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic, jalepeno and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator between one and four hours prior to serving.  When ready to serve, remove from refrigerator and stir well.

2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1 loaf Hawaiian Bread, split in half and center taken out

Instructions:

Over medium high heat, melt butter.  Once melted add onion and garlic.  Cook 2 to 3 minutes until onion is starting to tender.  Add flour and cook 1 minute stirring continuously.  Pour half and half into saucepan and cook 2 minutes stirring continuously.  Mixture should boil and thicken.  Remove pan from stove.  Fold in spinach, water chestnuts, cheese and dry soup mix.  Place mixture in a casserole dish.  Cover the top with Parmesan cheese. Preheat over to 425 degrees. Bake 10 to 15 minutes or until cheese has completely melted.  Spoon dip into carved out bread that has been cut to look like a football.  Serve middle pieces of bread for dipping.

1 (10 oz.) package of frozen chopped spinach
6 slices of crumbled crisp bacon
1 (8 oz.) package of cream cheese
1/2 cup of mayonnaise
2 tablespoons of minced onions
1/3 cup of Parmesan cheese
2 tablespoons of lemon juice
1 tablespoon of dill weed (optional)

Directions

1. Thaw the spinach in the microwave, squeezing out the water.
2. Mix all of the ingredients together.
3. Place dip within a hollowed (unsliced) loaf of bread (preferably rye or pumpernickel) and serve with chunks of bread on the side. Assorted crackers will also do.

8 ounces of softened cream cheese
8 ounces of salsa (preferably with cilantro)
1 cup of shredded cheddar cheese

Directions

1. Mix all of the ingredients together.
2. Refrigerate for 60 minutes.

The Salsa-N-Cream Cheese Dip is best served with chips or vegetables.

8 ounces of softened cream cheese
½ cup of milk
16 ounces of sour cream
1 package of taco seasoning
2 cups of grated cheddar cheese

Directions

1. Mix the cream cheese with the milk until smooth.
2. Add the sour cream, taco seasoning and cheddar cheese.

The Cream Cheese Taco Dip works well with corn and tortilla chips.

1 large bunch of green onions, chopped
1/8-cup fresh milk
16-ounce package of cream cheese, softened
1 teaspoon chicken bouillon crystals or 1 cube
1 teaspoon beef bouillon crystals or 1 cube
¾ teaspoon garlic powder
Salt and pepper to taste
Dash Worcestershire sauce

Directions:

Puree onions and milk in a blender until smooth. Place cream cheese in a mixing bowl and soften further with a hand mixer; slowly pour onion mix into the bowl and blend until smooth. Add other ingredients and mix well. Refrigerate for several hours, taste, add additional spices if necessary and remix. Serve with raw vegetables and/or crackers.

4 6-inch pita slices
4 cloves garlic, peeled and minced
6 tablespoons extra virgin olive oil
2 tablespoon butter
½ teaspoon oregano
½ teaspoon salt
¾ teaspoon freshly ground black pepper
1 stick pre-sliced pizza pepperoni or 1 pound salami cut small
8 slices provolone cheese
½ cup mozzarella cheese
½ chunky vegetable salsa

Directions:

Preheat oven to 400 degrees. In a small sauce pan, heat spices and olive oil together. Mix well and then add butter. Brush olive oil mixture on slices of pita bread. Place on baking sheet. Spread salsa over each slice of pita, add pepperoni or salami, cover with cheese. Bake for 10 minutes or until cheese is well melted. Top with more salsa, if desired. Slice into pizza-shaped wedges.