We had a couple of friends coming over so, I decided to throw together a few appetizers to munch on while we caught up.  Herb and garlic Boursin stuffed baby bella mushrooms are as easy as their title.  You can buy herb and garlic Boursin in the special cheese section of your grocery.  Simply remove stems from mushrooms and wipe caps with a damp cloth.  Stuff spoonfuls of Boursin cheese into mushrooms and bake at 350° for about 25 minutes or until tops are slightly browned.  I sprinkled with a smoky paprika before serving.  You can also top with buttered breadcrumbs before baking if you like. I used 2 ripe avocados and 1 cup of reduced-fat cream cheese for this avocado dip recipe.  I added a bit of cumin to it as well as a little salt.  You can serve with fresh veggies or tortilla chips. This is a great crockpot meatball recipe I found online.  I didn’t have time to make my own meatballs so, Mike picked up some frozen ones.  I didn’t look at the Nutrition Facts label because ignorance is bliss.  I also threw them into a large pot instead of the crockpot because I didn’t plan ahead.  I found this recipe on Family Fresh Meals. These were a real hit! There are a million cowboy caviar recipes out there.  I mix and match to make my own according to what I like and/or have on hand.  Here I used one can of black beans and one can of black-eyed peas, 1 can shoepeg corn, 1 green bell pepper, 1/4 red onion and Kraft Zesty Italian dressing.  This is fast and easy because the only chopping you have to do is the bell pepper and onion.  I served with organic blue tortilla chips.  This has been a go-to appetizer for my whole family for many events.  I ran out of time and my guests arrived before I could add the cilantro which was disappointing.  It was still good, so if you aren’t a cilantro fan, just leave it out. Here’s my friend, Jessica, enjoying a few apps on a fancy Great Value plate.  Nothing like an elegant plate for making your food look so tasty!