Bacon Wrapped Chicken Bites

3 pounds boneless Chicken Breasts

1 cup ground fully cooked Ham

25 - 30 Cheddar Cheese cubes (1/2 inch cubes)

1 pound sliced Bacon

2 - 3 tablespoons Oil

1 cup Chicken Broth

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

Pound chicken breast to flatten to 1/4 inch thickness, cut into 1 1/2 inch strips. Spread each strip with 1 teaspoon of ham. Place a cheese cube on the end of each strip and roll up. Cut each strip of bacon in half width wise. Wrap a strip of bacon around each roll and secure with a toothpick.

In a large skillet, cook roll-ups in oil on medium heat until the bacon is crisp, about 10 minutes turning often. Add the chicken broth, salt and pepper and bring to a boil. Reduce heat. Cover and simmer for 10 - 15 minutes or until chicken juices run clear. Serve warm. Refrigerate leftovers.

Makes 25 - 30 appetizers.

Pepperoni Roll-Ups

1 tube refrigerated Crescent Rolls
16 slices Pepperoni, cut into quarters
2 (1oz) sticks of String Cheese, cut into quarters
3/4 teaspoon Italian Seasoning, divided
1/4 teaspoon Garlic Salt

Unroll crescent roll dough and separate into 8 triangles. Place 8 pepperoni pieces on each. Place a piece of string cheese on the long side of each triangle. Sprinkle 1/2 teaspoon of Italian seasoning over all triangles. Roll up each, starting at long side and pinch seams to seal. Sprinkle remaining Italian seasoning and garlic salt over all. Place 2 inches apart on greased baking sheet. Bake at 375 degrees for 10-12 minutes or until golden brown. Serve warm with warm Pizza Sauce (I have a recipe on this blog for pizza sauce or you can use canned) for dipping.

Makes 8 appetizers.

BLT Bites

28 Cherry Tomatoes
7 strips Bacon, cooked and crumbled
1/2 cup Mayo (I only use Hellman's)
1/3 cup Green Onions, chopped
3 tablespoons Celery, finely chopped
2 tablespoons Fresh Parsley, minced

Cut off a thin slice from the top of each tomato. Scoop out and discard the seeds, turn tomatoes over onto a paper towel to drain. In a small bowl mix together bacon, mayo, onions, celery and parsley. Spoon into the tomatoes, cover and refrigerate for at least 2 hours.