Housewarming Party Spread

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
•  1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 7 slices bacon, cooked well and crumbled, divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the eggs in half, lengthwise.  Remove the yolks, putting them into a bowl.  Place the whites on a serving platter.

Mash the egg yolks with a fork.  Add the mayo and mustard and mix well until it is a smooth texture.

Mix in the jalapenos and 6 slices of the bacon.   Spoon the mixture into the egg whites, sprinkle with Paprika and crumble the remaining one slice of bacon over the top.

Enjoy!

Roasted Red Pepper Hummus

• 2 - 15 oz. cans garbanzo beans, drained
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup tahini
• 2 tbsp. chopped garlic
• 2 tsp. Sriracha
• 2 roasted red bell peppers
• Salt & freshly ground black pepper
• Olive oil

Put the garbanzos, lemon juice, tahini, garlic, sriracha and roasted peppers into a food processor.  Process until the mixture is coarsely pureed.  Taste and season with salt and pepper.  Drizzle with olive oil and continue to process until it is the consistency you desire.

Serve with fresh vegetables, chips and crackers.

Beau Monde Dip

• 2/3 cup light mayonnaise
• 2/3 cup light sour cream
• 1 tbsp. chopped green onion
• 1 tbsp. minced fresh parsley
• 1/2 tsp. Beau Monde seasoning
• 1/2 tsp. dried dill weed

Mix all ingredients in a bowl.  Cover and chill until ready to serve.
 
Guacamole Stuffed Mushrooms with Pancetta

• 1 - 24 oz. package baby bella mushrooms, stems removed
• 1 - 4 oz. package chopped Pancetta
• 1 - 8 oz. package guacamole (or make your own!)
• Olive oil
• Salt

Preheat oven to 425F.

Place cleaned and dried mushrooms, gill side up, on a baking sheet.  Brush each with olive oil and lightly sprinkle with salt.  Bake for 5 minutes.

Meanwhile, cook the pancetta in a saute pan until crispy, about 5 minutes.

Let the mushrooms cool and move them onto a dry surface, patting the liquid out of the center of each with a paper towel.

Fill each mushroom cap with about a tbsp. of guacamole and sprinkle with pancetta.

Mini Italian Meatballs 

For the meatballs:

• 1 - 20 oz. package lean ground turkey
• 1/4 cup Italian seasoned bread crumbs 
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 egg, beaten
• 1 tbsp. chopped garlic
• 1 tsp. salt
• Freshly ground black pepper

For the sauce:

• 1 - 28 oz. can crushed tomatoes
• 1 tbsp. chopped garlic
• 1 bay leaf
• 1/2 tsp. salt
• 1 tsp. dried oregano
• 1/4 cup fresh minced basil

 Spray a crockpot with cooking spray and add all the sauce ingredients.  Mix well.

Combine all the meatball ingredients except for the basil in a bowl and mix well using your hands.  Form small meatballs with your hands and drop them into the sauce.

Cover and cook on low for 6 hours.  When they are done, stir in the fresh basil and serve.

Cucumber Cups with Smoked Salmon

• 1 large English cucumber
• Whipped cream cheese
• Smoke Salmon
• Green onions, white and light green parts, minced

Wash the cucumber and peel stripes using a vegetable peeler.  Cut into 1/2 inch rounds.  Using a melon baller, remove the flesh from the inside of the cucumber round.

Spoon about 1 tbsp. of whipped cream cheese into each round, sprinkle with a few minced green onions and top with a small slice of smoked salmon.