Bacon Filled Cherry Tomatoes

1 pound bacon, fried and crumbled
1/4 cup chopped green onions
2 tablespoons chopped parsley
1/2 cup mayonnaise
24 cherry tomatos

Combine ingredients except tomatos. Cut a thin slice off top of each tomato. With a small spoon or melon baller, hollow out tomato. Fill tomatoes with bacon mixture.

Makes 24.

Philly Firecrackers

Source: Southern Living

1/2 cup sour cream
1/2 cup mayonnaise
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12-inch) flour tortillas
1 pound cooked roast beef, cut into 24 thin slices
2 (6 ounce) packages sharp Cheddar cheese
2 cups shredded lettuce

Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and 2 cheese slices. Sprinkle evenly with shredded lettuce. Roll up tortillas tightly; wrap in plastic wrap and chill 8 hours.

If using for snacks, cut into 1-inch slices.

Red, White and Blueberry Cheese Ball

16 ounces cream cheese, softened
2 tablespoons Cointreau or Grand Marnier
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
1 tablespoon honey
1 cup crushed pineapple, drained
1/3 cup dried blueberries
1 cup finely chopped red bell pepper
Fresh herbs and blueberries for garnish (optional)
Assorted crackers for accompaniment

Combine all ingredients, except chopped red peppers, and mix well. Wrap cheese mixture in a piece of plastic wrap, molding it into a ball, mixture will be soft. Refrigerate several hours or overnight.

Remove from refrigerator and reshape into a ball as needed. Roll cheese ball in finely chopped red peppers to cover. Garnish with fresh herbs and blueberries, if desired. Serve with crackers. Makes 1 (16-ounce) cheese ball.