Baby Shower Options

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Chicken Poppers
Makes 25 to 30 appetizers
Ingredients:
3 lbs boneless skinless chicken breasts
1 cup ground fully cooked ham
25 to 30 cubes cheddar cheese (1/2 inch cubes)
1 lb sliced bacon
2 to 3 Tbsp oil
1 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
Directions:
Flatten chicken to 1/4 inch thickness; cut into 1 1/2 inch strips. Spread each with 1 tsp ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around a chicken roll up; secure each with a toothpick.
In a large skillet, cook roll ups in oil until bacon is crispy, about 10 min. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 to 15 min or until chicken juices run clear. Serve warm. Refrigerate leftovers.

Elegant Fruit Wedges
Makes 10 servings
Ingredients:
CRUST
1 Pillsbury refrigerated pie crust (from 15 oz pkg.)
FILLING
1 (8 oz) pkg. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp grated orange peel
1/2 cup strawberries, sliced
1 peach, sliced
1 tsp lemon juice
1 kiwi fruit, peeled, sliced, halved
6 large strawberries, halved
3 Tbsp apricot preserves, melted
Directions:
1. Let pie crust pouch stand at room temperature for 15 to 20 minutes.
2. Heat oven to 450 f. Remove crust from pouch. Unfold crust; press out fold lines. Place on ungreased cookie sheet. If desired, using rounded edge of teaspoon, scallop edge of crust. Generously prick crust with fork.
3. Bake at 450 f. for 9 to 11 minutes or until light golden brown. Cool 20 minutes or until completely cooled.
4. Meanwhile, in a small bowl, combine cream cheese, powdered sugar, and orange peel; beat until smooth. Stir in 1/2 cup strawberries until well blended.
5. Place cooled crust on serving plate; spread with cream cheese mixture to within 1/2 inch of edge. In a small bowl, coat peach slices with lemon juice. Arrange fruit as desired on cream cheese mixture. Brush fruit with preserves. Store in the refrigerator.

Italian Appetizer Wedges
Makes 12 servings
Ingredients:
APPETIZERS
1 Pillsbury refrigerated pie crust (from 15 oz package) softened as directed on package
1/2 cup Progresso Italian style bread crumbs
1/3 cup chopped fresh basil
1/4 cup grated Romano cheese
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup part skim ricotta cheese
3 Tbsp oil
3 Italian plum tomatoes, seeded and diced
GARNISH
1 Italian plum tomato, sliced if desired
8 fresh basil leaves
Directions:
1. Heat oven to 400 f. Remove crust from pouch; unfold crust. Place on ungreased cookie sheet; press out fold lines. With rolling pin, rool to form 12 inch round.
2. In medium bowl, combine bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes. Spoon and spread over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake at 400 f. for 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Savory Roasted Eggplant Spread
Makes 6 servings
Ingredients:
1 large eggplant
1 tomato, peeled, seeded and chopped
2 Tbsp parsley, chopped
2 tsp lemon juice
1 tsp oil
salt and black pepper to taste
Directions:
Heat oven to 400`F. Place eggplant in baking dish and bake for 45 to 55 minutes. When eggplant cools, cut in half lengthwise and scrape in the insides into a blender. Process until still slightly chunky. Stir in remaining ingredients.
Serve this tasty spread with whole wheat pita bread or crackers.