Green Green Guacamole

From Elle...

2 fully ripe avocados

1/4 cup PHILADELPHIA Cream Cheese Spread

1/4 cup finely chopped tomatoes

2 Tbsp. finely chopped onions

2 Tbsp. lime juice

1 clove garlic, minced

1/8 tsp. salt

dash black pepper

Mash avocados in medium bowl. Add remaining ingredients; mix well.

Calzone

From Diane...

9 frozen Rhodes rolls, thawed but still cold

1 cup diced ham

1 can sliced olives

1/2 cup chopped mushrooms

1/2 cup chopped green peppers

1 cup grated Mozzarella cheese

2 cups heated pizza sauce

Flatten each roll into an 8 inch circle. Combine ham, olives mushrooms, green peppers and cheese. Place 1/4 cup mixture onto each circle. Fold dough over (like a turnover) and seal edges with a fork. Place on baking sheet, sprayed with nonstick cooking spray. Bake at 350 for 20-25 minutes. Dip in heated pizza sauce to eat.

Spinach Roll

From Diane...

12 Rhodes rolls, thawed and raised

1 (8 oz.) pkg. cream cheese, softened

3 cups fresh or frozen spinach, chopped

1/2 tsp. basil

1/2 tsp. rosemary

1 egg

1/4 cup Parmesan cheese

2 cups ham, chopped

1 cup fresh mushrooms, sliced

1/2 cup onion, chopped

1 clove garlic, minced

2 TB butter

1/4 tsp. pepper

1/4 tsp. salt

Roll dough into a 10X13 inch rectangle on a greased cookie sheet. Combine cream cheese, spinach, basil, rosemary, egg, cheese, and ham, then spread down the middle of the dough. Saute mushrooms, onion, garlic, butter, salt and pepper until vegetables are softened. Layer over cream cheese mixture. Roll both sides up, overlapping each other. Cut 4 (1 inch) slits on the top of the roll. Baste the top of the roll with a beaten egg, sprinkle Parmesan cheese on top. Bake at 350 for 45 minutes. Cover with foil for the last 15 minutes so the roll doesn't get too brown.

Thai Cheesy Chicken Hors d'oeuvres

From Diane...

-2 boneless chicken breasts

-1/4 cup soy sauce

-1 tsp. ground fresh ginger

-1 garlic clove, crushed

-4-8 medium flour tortillas

-8 oz. Monterey Jack cheese, shredded

-1/2 cup red onion, diced fine

-1/2 bunch cilantro leaves, diced

-Thai peanut sauce (do not use peanut safay sauce)

Marinate chicken for several hours in soy sauce, ginger and garlic. Grill chicken until cooked through. On one flour tortilla sprinkle shredded cheese, onion, cilantro and chicken. Cover with second tortilla. Place on baking sheet. Repeat steps to make more tortilla "sandwiches." Final number of sandwiches will depend on how sparingly ingredients are used. I can usually get 4 sandwiches.

When they are all made, bake in a preheated 350 degree oven for 8-10 minutes. Cut to make into triangles. Drizzle the tops with peanut sauce. Serve hot.