I'll come Luckygardner!!!
I'm bringing Ina's Roasted Veggie and Orzo Salad.

I'm actually making it for dinner, with a few variations....using my fresh asparagus instead of eggplant.

Roasted Veggies and Orzo Salad (Ina Garten)

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:

4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Yippee, a party! I'll bring these little darlins'

PEPPERONI PIZZA PUFF (Kirbi's Cravings)

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg
1 cup shredded cheese (I used cheddar and monterey jack)
1/3 cup pepperoni, chopped into small pieces
Italian seasoning
marinara sauce for dipping

Grease a mini muffin pan with nonstick cooking spray. In a large bowl, combine flour, baking powder, milk, egg until batter is lump free. Stir in cheese and pepperoni bites Spoon batter into the prepared mini-muffin cups about 2/3 full. Sprinkle Italian seasoning on top. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm with a side of marinara sauce for dipping.

his, how about these!

I've severed these several times and they are a hit.

Bloody Mary Bites
1 pint cherry tomatoes
vodka to cover
2 tablespoons lemon pepper
2 tablespoons celery salt
Directions
1.Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Cover, and refrigerate overnight.
2.To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka.
Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

Got to have Brownies. This is an Oldie but Goodie recipe.

Mocha Saucepan Brownies

ý cup oleo
1 ý squares baking chocolate
1 cup sugar
1 tsp vanilla
2/3 of a cup of flour
1 tsp baking powder
1 Tblsp instant coffee
1/4 tsp salt
2 eggs, well beaten
ý cup chopped nuts

Melt oleo and chocolate in saucepan over low heat. Cool. Blend sugar and vanilla. Sift dry ingredients together and blend with the sugar mixture. Add eggs and beat well. Add the chocolate mixture and beat. Add nuts.

Bake in greased 8x8x2 inch pan at 350ð for 30-35 minutes. Cool.

Frosting
1 square chocolate
1Tblsp oleo
1Tblsp milk
1 cup 10X sugar

Melt chocolate and oleo. Blend in sugar until smooth and shiny. Spread on Brownies.

When I make these just for myself I omit the coffee, because I don't like coffee.

Sue

uh, Glenda....are they bloody bites, because you SEVERED them????

bwahahahahaaa...I LOVE when simple typos have double meanings...

needed the smile today - no harm meant.

How about another salad. I made this to take to dinner with 2 other couples a week or so ago. Both asked for the recipe.

I have posted this recipe before. It came to me via my daughter from a little coffee shop/cafe in SC.

This chick pea salad is really good and a little different.
It makes a lot but it keeps well.

Chick Pea Salad:

2 16 oz. cans Chick Peas, rinsed and drained
2 C. chopped Romaine Lettuce (use scissors)
1 1/3 C. Seedless Red Grapes, halved
1 C. Sweet Red Pepper, chopped
2/3 C.thinly sliced Celery
1/2 C finely chopped Onion
1 1/2 to 2 C. Poppy Seed Dressing â¦start w/1 C dressing, add more if needed.
*Poppy Seed Dressing:
3/4 C. sugar
1/3 C. cider vinegar (heat to boil and pour over sugar)
1 teas.salt
1 teas. dry mustard
1 teas. finely chopped green onion
1 C. vegetable oil
1 T. (+) poppy seeds
Combine first 5 ingredients in blender til smooth. Turn blender on high and gradually pour in oil in slow steady stream. Stir in poppy seeds - cover and chill.
*I have sometimes used purchased poppy seed dressing to save time and it's still good.
jude
;

Thanks, Jude. That would make a nice summer meal all by itself. Have to try it this summer.

Thanks Jude! Hubby gravitates to the tomato and chick-pea salads at the salad bars. This might just tempt his tummy!

Guess I had too much, hic hic!

...and this what makes a good party....

good food, good friends...good laughs.

Luckygardnr, Kick them up a notch. Try adding some Worchershire (I can't spell that) sauce to the cream cheese. Put a Little Smokie wiener in the middle then wrap with your bacon. SMOKE for 2 hours.

We call them ABTs