Yummy, what time is the party? LOL
I'm thinking that lemon bars may not be the best sweet to pair with wine and beer. Chocolate would be my choice for a sweet ending to your sips and nibbles.

I agree with compumom that the lemon bars might not be the best choice. What about a nice assortment of cookies, bars, and candy? Some brownies, a spice cookie, shortbread, chocolate covered pretzels, Andee's mints, etc.

Linda looks perfect!

If you want something sweet to put out with the other nibblies, think about the Peppermint Bark I made with the girls.

The mint is very nice after eating or even with food. I use really good dark chocolate and white chocolate and it is really delicious. It also adds a festive touch.

Looks perfect to me, too! I sometimes also put out a bowl of dry-roasted peanuts mixed with regular M&Ms...

Thanks for the input. I will look into the peppermint bark and some chocolate ideas.

I was only thinking lemon curd bars because I have everything in the pantry for them, but I think you may be right about them.

Go ahead and make the bars ...they freeze well anyway. But I would still have other desserts. Some great Christmas cookies perhaps.

When I read your menu..I said brownie bites at the end...
LOL

Last year, I did a tray of brownie bites, chocolate crusted mini cheesecakes and apricot tassies, all served in gold papers.

TINY CHERRY CHEESECAKES

1 cup flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 Tbsp. cold water

Filling:
2 packages (3 oz. each) cream cheese, softened
1/4 cup sugar
2 Tbsp. Milk
1 tsp. vanilla extract
1 egg
1 can (21 oz.) cherry pie filling

In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen.

APRICOT TARTS

1/2 cup butter or margarine, softened
1 package (3 oz.) cream cheese, softened
1 cup all-purpose flour
3/4 cup finely chopped apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 Tbs. orange marmalade
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves

TOPPING:

2 Tbs. cream cheese, softened
1 Tbs. butter or margarine, softened
1/2 tsp. vanilla extract
1/2 cup confectioners sugar

In a mixing bowl, blend butter, cream cheese and flour. Chill for 1 hour. Meanwhile, in a saucepan, bring the apricots and water to a boil. Reduce heat; simmer for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves to the apricots; set aside. Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon apricot mixture into muffin cups. Bake in preheated 350 degree oven for 25-30 minutes or until crust is lightly browned. Cool for 10 minutes; then remove from pans to a wire rack to cool completely.

For topping, combine cream cheese and butter in a small bowl. Stir in vanilla until smooth. Beat in confectioners sugar. Spoon a dollop onto each tart just before serving.

I may be way off here, but if they have already had dinner, why not stick to a dessert theme? A nice selection of sweet, along with a birthday cake, and some cheeses with crackers would work for me. A fruit tray with a dip or melted chocolate on the side for those that may be watching a diet is nice too. Have both dry and sweet dessert wines to go with and a pot of coffee and tea.

Linda, your menu looks perfect! For something sweet, how about Rum or Bourbon Balls. Easy to make and can be made ahead of time! Gina

Sounds great. Here's another that is always a big hit.

Tiny skewers with 1 grape tomato; 1 mozzarella ball; one basil leaf. Arrange on a platter and lightly drizzle some good olive oile and balsamic (or you can omit that and they're still good).

Looks very festive.

Thanks for the great idea, Peppi, but I'll have to save that for another time. This group are not big dessert eaters.

The Bourbon balls are a good idea, and I have a recipe in my "to try" file that I could use.

I'll probably just wait and make the lemon curd bars for Christmas.

I picked up a boatload of baking stuff today after my dental appointment. I have tomorrow off, so I have decided to bake all day!

Linda