Baby Shower Options 2

Parmesan Cheese Twists
Makes 28 appetizers
Ingredients:
1/2 pkg Pepperidge Farm frozen puff pastry sheets (1 sheet)
1 egg
1 Tbsp water
1/4 cup Parmesan cheese
1 Tbsp chopped fresh parsley
1/2 tsp dried oregano leaves, crushed
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400`F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10 inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese topped rectangle, egg side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2 inch) strips. Twist strips and place 2 inch apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature.

TIP: Crisps can be stored in airtight container up to 1 week.
TIP: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400`F. Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

Savory Potato Skins
Makes 32 appetizers
Ingredients:
4 large baking potatoes, baked
3 Tbsp butter, melted
1 to 2 tsp salt
1 tsp garlic powder
1 tsp paprika
sour cream and chives, optional
Directions:
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter.
Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5 to 8 minutes. If desired, combine sour cream and chives and serve with potato skins.

Seasoned Fish Crackers
Makes about 2 1/2 quarts
Ingredients:
3 pkg (6 oz each) bite sized cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3 tsp dill weed
1/2 tsp garlic powder
1/2 tsp lemon pepper seasoning
1/4 tsp cayenne pepper
2/3 cup vegetable oil
Directions:
Place the crakers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15x10x1 inch baking pans. Bake at 250 f. for 15 to 20 min, stirring occasionally. Cool completely. Store in an air tight contaner.

Cheese Stuffed Mushrooms
Serving: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
INGREDIENTS:"
button mushrooms
low fat soft cheese (your choice and flavour)
DIRECTIONS:"
1. Take as many button mushrooms as you need. Wash them and remove the stalks.
2. Place some low fat soft cheese in the gaps where the stalks were, and them cook in the oven at a moderate temperature for about 20 minutes.

Herbed Breadsticks
Makes 96 bread sticks
Ingredients:
3 Tbsp sesame seeds
24 slices very thin white or whole wheat bread
1 cup (2 sticks) butter, softened
2 Tbsp chopped fresh parsley or 2 tsp dried parsley
1 tsp dried tarragon
1/2 tsp garlic salt
1/2 tsp dried marjoram
Directions:
1. Place sesame seeds in a small skillet. Toast the seeds over medium heat, stirring frequently, until fragrant and golden brown, about 8 to 10 minutes.
2. Preheat the oven to 250 f. Spray 2 baking sheets with nonstick cooking spray.
3. Trim crusts from bread with a sharp knife. Combine sesame seeds, butter, parsley, tarragon, garlic salt and marjoram in a small bowl and mix well.
4. Spread the butter mixture over 1 side of each slice of bread. Cut each slice into 4 equal strips. Arange the strips butter side up on the prepared baking sheets.
5. Bake for 30 minutes. Turn off the oven. Let the breadsticks stand in the oven with the door closed for 30 minutes. Remove to wire racks to cool completely. Store in an airtight container for up to several weeks.
Grandma's secrets
These breadsticks stay fresh a long time. But if they lost their crispness, Grandma arranged them on a baking sheet and heated them in the oven at 250 f. for 10 to 15 minutes. When they cooled they were as crunchy as if they were freshly baked.