Snacks and Appetizers Crunchy Cheese Bites Ingredients: 1 cup whole spelt flour (could substitute whole wheat or whole wheat pastry) 2 cups grated sharp cheddar cheese 1 cup nuts (optional) 3/4 teaspoon sea salt 1/4 teaspoon red pepper (ground) 1/2 stick butter, melted 1/4 cup salsa (optional) pecans for topping (optional) paprika for topping (optional) Directions: Mix ingredients. Kneed well for a couple of minutes Shape in roll about the thickness of a quarter. Wrap in waxpaper and let stay in refrigerator for several hours. Then cut like cookies and bake at 325 degrees for 12 to 15 minutes, or until brown. Top with pecans if desired. Paprika may be sprinkled on top while warm for color. This recipe comes from my Grandma Gladys Perkinson. Hope you enjoy! Stuffed Eggs Stuffed eggs gain an unusual flavor when prepared with yogurt instead of mayonnaise or sour cream. Serves 6 Ingredients: 6 hard-cooked eggs 1/4 cup unflavored yogurt 1 tablespoon finely chopped chives 1 tablespoon finely chopped parsley 1 tablespoon freshly squeezed and strained lemon juice 1/2 teaspoon curry powder or to taste sea salt, freshly ground black pepper, and ground cayenne pepper to taste pimiento-stuffed olives, sliced Directions: Halve the eggs lengthwise. Remove the yolks and mash them in a small bowl with the yogurt until perfectly smooth. Add the remaining ingredients except the olives and mix thoroughly. Taste and adjust the seasoning. Press the mixture through a pastry tube with a star-shaped tip, or us a spoon to fill the egg whites. Garnish the centers of the eggs with the sliced olives. Serve chilled. Variation: Mash the egg yolks with 2 tablespoons each yogurt and mayonnaise. Add 1 tablespoon Dijon-style mustard and salt to taste and mix well. Fill the egg whites as above. Sprinkle finely chopped toasted blanchard almonds over the centers of the eggs and serve. From The Book of Yogurt : An International Collection of Recipes by Sonia Uvezian, 1978, 1999. Potato Nachos This recipe was contributed by Cheryl from the Potatoes not Prozac Community Forum. Ingredients: 1 large baking potato 1/8 tsp sea salt 1 jar (8 ounces) taco sauce (I use sugarless sauce) 1/2 cup sliced green onions 1/2 cup chopped green chilis 1/2 cup shredded cheddar or monterey jack cheese 1/2 cup sliced ripe olives Directions: Scrub potato (do not peel) and cut into 1/4" slices. Arrange in a single layer on a greased broiler pan; sprinkle with salt. Broil 4" from heat until golden brown. Turn; broil until brown and tender. Drizzle with taco sauce; garnish with onions, chilies, cheese and olive. Broil until the cheese is melted. Yield: 2 servings. Microwave Instructions: Arrange potato slices in a single layer on a microwave-safe pie plate or baking dish; sprinkle with salt. Drizzle with half of the taco sauce. cover with plastic wrap; cook on high for 4-5 minutes or until tender, rotating dish once. Drizzle with remaining taco sauce; garnish with onions, chilies, cheese and olives. Cover and microwave 30=60 seconds longer or until cheese is melted. This recipe is from the Spring 2000 Taste of Home's Cooking School Recipe Collection. NOTE: The "Potato Nachos" WILL NOT work for your nightly spud (for those following Potatoes not Prozac or Your Last Diet) due to the cheddar cheese.  Rye Savories Ingredients: 8 slices bacon, partially cooked ½ pound sharp cheese 1 medium onion 2 teaspoons dry mustard 2 tablespoons mayonnaise party rye slices Directions: Partially cook the bacon. Put bacon, cheese, and onion through fine blade of food grinder or blender. Blend in mustard and mayonnaise. Spread thinly on slices of party rye. On cookie sheet, arrange spread rye slices in single layer. Bake at 350 degrees, about 4 to 5 minutes, until hot and bubbly. Microwave cooking: Arrange spread rye slices on paper plates. Heat 35 to 40 seconds. This recipe is from Cary's Heritage Cookbook, 1976. Recipe by Regina McLaurin. Some graphics provided by: Pat's Web Graphics