Stuffed Cherry Tomatoes

24 Cherry tomatoes with stems
8 oz Cream Cheese
2 tsp Dill weed
2 tsp Milk

Cut a thin slice from the top of each cherry tomato being careful not to break off the stem. Use a small spoon to scoop out the tomato pulp. I used a grapefruit spoon. The serrated edge made it easy to get everything out. Turn the tomatoes over on paper toweling to drain.

In a small bowl, combine the other ingredients. Using a small spoon (or a pastry bag), spoon filling into tomatoes. Place stem top back on tomato.

Cover and chill for about 2 hours before serving.

Stuffed Mushrooms

2 pounds medium to large mushrooms (I used baby portabellos)
2.5 oz Ham, chopped finely
1/2 cup plain dry Bread Crumbs
1 clove garlic, minced finely
3 T Italian Salad Dressing

Preheat oven to 400 degrees.

Clean mushrooms by wiping with a damp cloth.

Remove stems from mushroom caps, set aside. Place caps stem-side up on a baking sheet.

Chop enough mushroom stems to measure 1/2 cup.

In a medium bowl, combine chopped stems, ham, bread crumbs, garlic and salad dressing; mix well. Spoon filling into mushroom caps, gently pressing filling into caps.

Bake 18-20 minutes or until mushrooms are tender and filling is golden brown.