Crab Rangoon

1/2 lb imitation crab meat, finely chopped
1 8oz package cream cheese
2 green onions, finely chopped
1/2 tsp garlic powder
1/2 package egg roll or wonton wrappers
1 egg or egg white, beaten
enough oil for frying

Combine crab meat, onion, cream cheese, and garlic powder. Place small amount in each wrapper. Coat edges with egg and seal shut. Heat oil to 400 degrees. Fry Crab Rangoon until golden brown.

Grilled Red Peppers Stuffed with Mozzarella

(makes 6 servings)

1/2 lb Italian bread
1/4 cup olive oil
3 medium red bell peppers
1 cup mozzarella, cut into 1/2 inch cubes
1/4 cup chopped fresh basil
1 cup chopped Italian parsley
1/2 cup toasted pine nuts or almonds
1 clove garlic, minced

Preheat grill to medium. Thinly slice bread, remove crusts, cut into enough 1/2 inch croutons to make 2 cups. Warm 2 Tbsp olive oil in skillet. Add garlic and croutons and season with salt and pepper. Saute until bread is golden brown. Drain on paper towels. Cut tops off peppers, about 1 inch from top (do not discard tops). Scoop out peppers. In a bowl, combine croutons, mozzarella, basil, parsley, pine nuts, and remaining oil. Mix well; salt and pepper to taste. Stuff mixture into peppers, replace tops and secure with toothpicks. Place on grill until peppers are soft but still hold shape (approximately 12-15 minutes). To serve, remove tops and cut in half lengthwise.

Mozzarella Fondue

(makes 5 cups; approx. 10-12 appetizer servings)

1 Tbsp corn starch
2 Tbsp water
2 cloves garlic, smashed
1 Tbsp lemon juice
12 oz coarsely grated fresh mozzarella
6 oz coarsely grated fontina
4 oz cream cheese
1/3 cup minced mushrooms
1/4 cup grated nutmeg
1/4 tsp ground pepper

Dissolve cornstarch in water. Rub garlic around inside of saucepan on medium heat, then drop in. Add lemon juice and simmer. Add cheeses, one handful at a time, stirring constantly. If they do not blend, raise heat slightly, but do not boil. When cheeses have blended, add cornstarch mixture and mushrooms. Whisk to blend. Let simmer several  minutes. Season with nutmeg and pepper.

Spinach Artichoke Dip

1 pkg frozen spinach
1 can artichoke hearts
1 pkg cream cheese
1 cup sour cream
1/4 cup mayonaise
1/4 cup plain yogurt
4 green onions
1 cup shredded mozzarella

Combine, heat up, and enjoy!