Tomato-Goat Cheese Spread

Ingredients
 1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes
 2 garlic cloves, minced
 1 log (11 ounces) fresh goat cheese
 Minced fresh parsley, optional
 Assorted crackers

Directions
 Drain tomatoes, reserving 3 tablespoons of oil.

 In a small skillet, heat reserved oil, tomatoes and garlic over

medium-high heat. Cook and stir 5 minutes or until garlic is golden
and tomatoes are heated through. To serve, place cheese on a
serving plate. Pour tomato mixture over cheese. If desired,
sprinkle with parsley. Serve with crackers.
 Ham & Potato Salad Sandwiches

Ingredients

 1-1/2 cups deli potato salad

 6 diagonally cut French bread baguette slices (1/2 inch thick)

 6 ounces fully cooked ham, thinly sliced

 6 slices tomato

 12 dill pickle slices

 2 hard-boiled large eggs, sliced

 2 slices red onion, separated into rings

Directions

 Spread 1/4 cup potato salad on each baguette slice. Layer with
ham, tomato, pickle, eggs and onion.
 Pina Colada Fruit Dip

Ingredients

 1 package (8 ounces) cream cheese, softened

 1 jar (7 ounces) marshmallow creme

 1 can (8 ounces) crushed pineapple, drained

 1/2 cup sweetened shredded coconut

 Assorted fresh fruit or cubed pound cake

Directions

 In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in
pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or
both.