Glenda-AL posted this appetizer on the Kitchen Table forum. It should be prepared the day before, can sit out, & was a big hit at my house! Bloody Mary Bites Prepare night before 1 pint cherry tomatoes (about five tomatoes per person) (Best if you dip them in boiling water for 10 seconds, and then plunge in ice water and peel. But I'm not going to peel cherry tomatoes, so stabbed them several times with toothpicks, leaving the pick in the tomatoes.) 2 Tbsp hot pepper sauce vodka to cover For dipping, combine: 2 Tbsp lemon pepper 2 Tbsp celery salt Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight. To serve, mix together the lemon pepper and celery salt in a small dish. Serve the tomatoes floating in the vodka & the S&P beside so people dip the tomatoes in the mixture. I made Pioneer Woman's jalapeno thingies for Super Bowl Sunday & people loved them. I assembled & froze them a few days before. They can sit out also. Bacon-Wrapped Jalapeno Thingies Fresh jalapenos, 2 3 inches in length (4 to 5 per person) 8 to 10 oz cream cheese, softened Thin, regular bacon, sliced into thirds (about seven slices) Slice the jalapeno in half length-wise. With a spoon, gently scrape out the seeds and white membranes. Wear gloves so the juices donÂt burn your hands. Smear cream cheese generously inside each jalapeno half. Wrap 1/3 slice bacon around the jalapeno snugly, but not tight. Stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes. If bacon doesnÂt crisp, turnoven to broil & cook 2 to 3 minutes longer. Serve hot or at room temperature. Can be assembled ahead & frozen, then baked frozen. Source: http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/ Woodie's Parmesan asparagus is so good & can sit out. Parmesan Crusted Asparagus 3 Â 4 servings 1 lb asparagus, ends trimmed 3 Tbsp butter, room temperature 1 Tbsp chopped fresh basil 1 large garlic clove, finely chopped or crushed 1 1/2 tsp fresh lemon juice 1/2 cup (packed) grated Parmesan cheese Cook or steam asparagus until just crisp-tender. Err on the side of undercooked, since you will be putting them under the broiler for additional minutes later. Plunge into an ice water bath to retain color and halt cooking. Drain very well. (I went as far as putting them on a clean kitchen towel and patting dry.) Preheat broiler. Arrange asparagus on broiler proof platter. Mix softened butter with basil, garlic and lemon juice. Season to taste with salt and pepper. Put butter mixture in microwave and heat until pourable. Drizzle butter mixture all over asparagus, then sprinkle the parmesan on top. Broil asparagus until topping browns, watching closely to avoid burning. If you had to use a cookie sheet to broil them, slide a flat spatula under them to transfer to your serving platter - this will keep the yummy Parmesan crust attached to the asparagus.

Mine was great too, Elery and I and Ashley got up early and went to church, the first time Elery attended my church. He was impressed with how comfortable everyone was, all the hugging and personal interaction. One young lady got baptized and the Pastor waltzed her around the front of the church in celebration, LOL, and invited the congregation to "join the dance of spring, of joy, of renewal". Several did, including one elderly couple who happily waltzed in the center aisle. Dinner was good, even the dreaded lamb. Bud ate mostly chocolate bunnies and dinner rolls, but Makayla didn't even hesitate to try the lamb, although she liked the ham better. No augratin potatoes for her, but seconds on the green beans and Woodie's 7 layer salad. I took a picture of the infamous cake, a 3 layer fudge concoction with fudge ganache filling and a layer of light green fondant, that big pink panoramic sugar egg on top and cascades of royal icing roses, daisies and forget-me-nots. We had an Easter Egg hunt, then Ashley had to go to work and Elery had to leave for home, Amanda helped me with the dishes while the "kids" (including David, LOL) watched Dukes of Hazard, the traditional Easter movie. (snicker) I sent the leftovers home with Amanda, the lamb with Elery, and now I'm planning a Passover dinner in solidarity with my Jewish friends here. I've got this recipe for gefilte fish.... Annie

I just finished my menu too. I'm actually allowed to play with the menu, and there will only be 8 or 10 of us, depending on whether Ashley has to work. Elery will be here, with Dad and Shirley, Amanda, David and the kids. Ashley will be here if she doesn't have to work and will invite the boyfriend. Elery loves lamb, everyone else hates it, but I'm making it for him anyway, probably a small roast or rack. My family always wants ham, and I don't care much for either of them, but there is always so much other stuff that I fill up on the rest of dinner. So, my tentative menu is: Appetizers: Cheeseball for David and Devilled Eggs, dyed a la Marilyn. Meats: Baked Ham and Roasted Lamb, cooked medium. Sides: Au Gratin Potatoes, Green Beans sauteed with bacon and almonds. Salads: Apricot Cream Salad (yes, the dreaded Jello is in there, ick) and Strawberry Mandarin salad with Cinnamon Viniagrette. Bread: Sol's Honey Rolls and Terri's Honey Wheat. Yeah, I'm in a rut. Desserts: A sugar-free fruit tart with a cream cheese base, a chocolate multi-layer cake and a Dairy Queen ice cream cake which is everyone's favorite and will probably be devoured while the others are left. Go figure. The layer cake will be decorated with the panoramic sugar egg I'm working on, covered in fondant and royal icing flowers so it looks like the Easter Bunny hid an egg in the flower garden. Or so my imagination says. LOL Annie

stacey_mb, I got the recipe from my sister so will include her notes in parentheses. I forgot that the recipe calls for mint too... I've made it without mint and have also added sweet red peppers and omitted the nuts, when appropriate. It's all good. :) Refreshing Minty-Orange Salad 1 lg. can mandarin oranges (10 oz can) 3 cups chopped spring mix (1 bag) 1/2 cup sliced almonds (or favorite nut) 1/2 cup sliced red onion 3-4 tbs. chopped mint Dressing 3-4 tbs. [extra virgin] olive oil 4 tbs. balsamic vinegar 4 tbs. orange juice 1 clove crushed/minced garlic salt & pepper to taste Mix & chill dressing. Pour over salad just before serving.