• Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides.
• With processor running, pour olive oil through food chute in a slow, steady stream; process until smooth.
• Chill 1 hour.

• Cut tortillas with a 3½-inch bone-shaped cutter, and place on baking sheets.
• Stir together butter and garlic salt; brush mixture on cutouts.
• Bake at 250° for 30 minutes or until crisp

• Place first 6 ingredients in a food processor; pulse 1 to 2 minutes, stopping to scrape down sides.
• Stir together cheese mixture, 1 cup pecans, and ½ cup parsley.
• Cover and chill 1 hour.
• Shape cheese mixture into 4 (7-inch-long) logs.
• Combine remaining ½ cup pecans and 1 cup parsley.
• Roll logs in parsley mixture; cover and chill.

Serve with crackers.

• Stir together first 4 ingredients.
• Shape into an oval; chill 2 hours.
• Arrange pecan halves over cheese oval in overlapping rows, beginning at bottom and working upward.
• Arrange rosemary sprigs at top of pinecone.
• Serve with crackers.

• Sprinkle pepper on a square of wax paper.
• Roll goat cheese log over pepper to coat.
• Drizzle with olive oil.
• Serve with toasted baguette slices.
• Garnish, if desired.

• Pulse first 6 ingredients in a food processor until smoked salmon is coarsely chopped, stopping to scrape down sides.
• Chill 2 hours.
• Garnish, if desired.
• Serve with celery sticks or assorted crackers.

• Bring 2¼ cups water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
• Drain and rinse with cold water.
• Peel shrimp; devein, if desired.
• Cut 9 shrimp in half lengthwise; set aside.
• Dice remaining shrimp.
• Bake baguette slices on a baking sheet at 350° for 5 to 10 minutes or until lightly toasted.
• Stir together diced shrimp, cheese, and next 6 ingredients; spread mixture on baguette slices.
• Bake at 350° for 5 minutes or until lightly browned.
• Top each with a shrimp half.

• Microwave spinach according to package directions.
• Let spinach stand 5 minutes.
• Beat spinach, 1 package cream cheese, garlic powder, and red pepper at medium speed with an electric mixer until smooth.
• Set aside.
• Beat remaining 1 package cream cheese, tomatoes, and salt at medium speed with an electric mixer until blended.
• Stir in green onion.
• Spread half of tomato mixture in a plastic wrap-lined 4-cup glass bowl; top with half of spinach mixture.
• Repeat procedure with remaining tomato mixture and spinach mixture.
• Cover and chill 8 hours.
• Invert chilled mixture onto a serving plate; remove plastic wrap.

• Process first 3 ingredients in a food processor until smooth, stopping to scrape down sides.
• Add butter and next 3 ingredients; process until smooth.
• Spoon mixture into a lightly greased 6- x 3-inch loaf pan.
• Cover and chill 8 hours.
• Unmold, and garnish, if desired.
• Serve with hot mango chutney and crackers or beaten biscuits.

• Sprinkle 5 tortillas evenly with chicken and next 4 ingredients.
• Top with remaining 5 tortillas.
• Cook quesadillas, in batches, in a lightly greased skillet or griddle over medium heat 2 to 3 minutes on each side or until browned.
• Cut each quesadilla into wedges.
• Serve with toppings.