Mini Tiramisu Eclairs

1/3 c. hot water
2 tsp. instant coffee granules
2 Tbsp. granulated sugar
2 (3 oz.) packages ladyfingers, split
1 (8 oz.) package mascarpone cheese*
1 1/2 c. powdered sugar, divided
2 Tbsp. chocolate syrup
1/2 c. semisweet chocolate morsels
1 Tbsp. butter
1 Tbsp. whipping cream

Stir together first 3 ingredients until sugar is dissolved; set aside 2 Tbsp. mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture. Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended. Spoon or pipe (I would pipe) mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down. Microwave chocolate morsels, butter, and cream at high for 30 seconds or until melted, stirring twice. Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over eclairs. Let stand until firm. Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended. Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle eclairs evenly with coffee-powdered sugar mixture. Keep refrigerated until serving.
*1 (8 oz.) package of cream cheese, softened, may be substituted.

Bacon Appetizer Crescents

1 pkg. (8 oz.) cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 c. grated parmesan cheese
1/4 c. finely chopped green onion
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Preheat oven to 375 F. Mix cream cheese, bacon, parmesan cheese, onions, parsley and milk until well blended; set aside. Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet. Bake 10 to 12 minutes, or until golden brown. Serve warm.
I gave up on the crescent shape and just made rectangle-ish ones. Just as good.

Mini Cheesecakes

1/2 (12 ounce) package vanilla wafers
1/4 c. butter, melted
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners. Crush the vanilla wafers, mix with melted butter, and place 1/2 teaspoon (heaping) of the mixture into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. Bake for approximately 8 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Some changes: Next time I'll leave out or cut down on the vanilla extract. It was good, but too much of it. I also used fresh strawberries and shaved some chocolate on top instead of the cherry pie filling (as you can obviously see from the picture).

Tomato and Mozzarella Bites

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks

Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper (be quite generous; maybe more than you'd think). Mix the vinegar and oil together in a small bowl and drizzle over bites before serving.