Pinwheels are a fun finger food that are easy to make. Soften 8 ounces of cream cheese in the microwave for about 15 seconds, and dice 3 to 5 onions and about a dozen black olives, adding them to the mixture. Stir in 2 tablespoons of ranch dressing mix.
Wrap up the pinwheels by spreading a tablespoon or so of the mixture onto a flour tortilla. Place a piece of deli meat and a piece of cheese on top of the mixture, and roll the tortilla up. Wrap securely in plastic wrap, and chill for at least two hours in the refrigerator. Remove them and slice them into 1-inch pieces.
Stuffed mushrooms with pecans are another easy finger food. Preheat the oven to 350 degrees Fahrenheit. Take off the dark green tops and the root ends of a couple of leeks before slicing them thinly and rinsing under cold water. Open a 1-pound package of mushrooms, rinse them and pat them dry. Take the stems off and discard. Set the mushrooms upside in a foil-lined jelly-roll pan, on top of a wire rack. Sprinkle with salt and turn the mushrooms over. Bake at 350 for about 15 minutes.
While they are in the oven, saute the leeks with two minced shallots and 2 tablespoons of olive oil for about 4 minutes, until tender. Move this to a large bowl, and stir 1/4 cup Parmesan cheese, 1/4 cup chopped pecans and 1/4 cup dry, fine bread crumbs in, with salt to taste. Spoon some of this mixture into each mushroom cap, and sprinkle Parmesan cheese on top. Bake for 10 more minutes at 350 until they are golden.