Directions: Cream the cheese and dressing mix together. In a separate bowl, stir together artichokes, peppers and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixtures beginning and ending with a cheese layer. Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers or tortilla chips. Makes 10-12 servings. This is a great treat to share with friends during cocktail hour. Good luck and enjoy. Peggy

Directions: Spread cream cheese over shortest lenght of ham, both ends if possible, I use the large rectangles, then cut in half. The asparagus spear goes on top of the cream cheese and roll it up. Serve as cold as possible or keep in shade. Two roll ups a piece as a serving. Too easy.

Directions: Saute the onion in olive oil in a non-stick frying pan (this is important because you'll need to turn the whole thing upside down on a plate when it's done and it needs to stay intact!) Parboil the potatoes in water until they break with a fork when prodded, but aren't mushy Drain and add the potatoes to the cooked onion Season with salt and pepper to taste Spread the onion and potato flat in the frying pan Pour in the beaten eggs Cook covered on the stovetop on low heat until the eggs just barely set on the top Cover the frying pan with a large enough plate and turn upside down so the browned bottom of the fritatta is on top. Voila! Fritatta for breakfast, lunch, dinner or a great appetizer  

Directions: Pulse walnuts, cheese, salt and lemon juice in a blender until crumbly. With blender running on low, add olive oil in a slow, steady stream. Serve with crudites or toasted bread. To toast walnuts, preheat oven to 400 degrees. Spread walnuts on a baking sheet and toast for 6 to 7 minutes, stirring once. Or, toast in a medium-high skillet until browned and fragrant.