Thanks! I just decided that I needed to learn how to blog and used a template and backgrounds that were free on the web. I want to spend time reading some blogs, but sheesh, it is so time consuming and there are so many to choose from. I decided that I would try out some of the daily or weekly party posts to get going. Even that is time consuming!

Ok off the top of my head since I can't find anything in this mess: Super Nachos 1 can refried beans 1 lb. ground beef 1 4 0z. can chopped green chilis (I use the mild) Taco sauce 1 8 0z. package cheddar 1 8 Oz. package jack guacamole sour cream chopped tomatoes, chopped black olives, chopped green onions (these are the garnish) Spread the beans on an oven safe platter, brown the beef, drain it and spread it on the beans. Spread the chilis on top of the beef. Spread the cheeses on top of that - you may use less cheese, matter of taste. Drizzle Taco sauce on top. Bake at 325 for about 40 min. Watch it cause not sure of the time but you want the cheeses to melt and be a little bubbly. Spoon the guacamole down the center, spoon the sour cream on top of the guac. Sprinkle the tomatoes, olives and green pepper over the top. I then insert taco chips around the edges for presentation. If you have trouble scooping with chips, put a spoon on the side so people can scoop onto their chips. Hope you like it.

Oooh! Ecks, that looks lovely! How is the new kitchen working? Maybe we should start a thread in Conversations for weekly menus?

Sharon, I agree, I like the appetizers better than the meals, sometimes. It gives me a chance to have a bite of this and that, a little bit of everything and still have room for a sweet! Love appetizers.... I make these and fill them with hot pepper jelly, but a dab of herb flavored cream cheese is nice with a dab of fig jelly too. I use the small end of a melon baller to make the indentations, but a spoon works too. My mother likes them with no filling at all, just left as cheese crackers. It's a little fancier version of the block of cream cheese with hot pepper jelly over top. Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line to baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. Palmiers made with puff pastry are nice too, and can be filled with cheese, herbs, meat, whatever. Tiny puffs made of pate choux are nice filled with seafood salad or tiny shrimp, and Sharon's gougere are always welcomed here. I'm making pimento cheese and hummus, as well as pickles, olives, sausages and a selection of crackers. Annie