For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!

PEAR BREAD (1 loaf) 1 stick unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh pears with skins Preheat oven to 350. Butter a 9" loaf pan. In a large bowl, using a mixer, cream the butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the batter to the prepared pan. Bake 1 hour or until a toothpick inserted near the center comes out clean.~~More than a Tea Party PEAR DUMPLINGS W/CREAM CUSTARD (serves 6) 1 1/2 cups flour 1 stick butter, softened 4 oz cream cheese, softened 1/2 tsp cinnamon 1/4 cup + 1 1/2 tsp sugar 3 ripe pears, peeled, halved & cored 1 egg, separated 2 cups heavy cream 4 tsp cornstarch 1/2 tsp salt 1/2 tsp vanilla Mint leaves (if you have them) Preheat oven to 375°. In a medium bowl, combine the flour, butter & cream cheese. Knead by hand until blended. On a lightly floured surface, roll 1/2 the pastry to 1/8" thickness, using a floured rolling pin. Cut six 7" circles from the rolled out pastry. Mix the cinnamon with 1 1/2 tsp sugar in a small bowl & sprinkle evenly over the pastry circles. Place a pear half, cut side up, in the middle of each pastry circle. Fold the pastry around the pears, brush the pastry with egg white & place seam side down on an ungreased cookie sheet. Bake the dumplings 30 minutes or until golden. Remove from the oven & cool slightly on a wire rack. For the custard: Combine the cream, cornstarch, salt, egg yolk & 1/4 cup sugar. Cook over medium heat, stirring constantly until the custard coats the back of a spoon. Remove from the heat, add the vanilla & allow to cool. When ready to serve, pool some custard on a dessert plate & place a dumpling on top. Garnish the dumpling with mint to resemble a pear leaf. Dumplings & custard may be made ahead of time & refrigerated separately to be served chilled later.~~Rouge River Rendezvous PEARS MELBA (serves 4) 3 cups water One 3" cinnamon stick 1 tsp vanilla 1 1/2 TBL fresh lemon juice (reserve 1/2 tsp) One 1x3" piece lemon rind (yellow part only) 4 large pears, stems intact, peeled, halved & cored 1 TBL cornstarch 10 oz frozen raspberries, thawed, drained, reserve juice 1 cup low-fat cottage cheese 2 tsp sugar Mint leaves In a large skillet combine water, cinnamon stick, vanilla, 1 TBL lemon juice & rind. Bring water to high simmer; add pears & poach, covered for 10 minutes. (Can be prepared up to this point, covered & chilled overnight.) Add cornstarch to reserved raspberry juice; heat until slightly thickened. Add berries; cool. Puree cottage cheese, reserved lemon juice & sugar until smooth & creamy. Matching halves, fill each pear half with 2 TBL cheesemixture; stand upright on a plate & press halves together. Level bottom, if necessary, by cutting off a thin slice. Spoon 2 TBL raspberry sauce over each pear. Place mint leaf at each stem. May be chilled several hours.~~from Sounds Delicious PEAR UPSIDE-DOWN CAKE 1 stick + 4 TBL butter 3/4 cup brown sugar 3 pears, peeled & cut in half 1/4 cup pecans 1/2 cup granulated sugar 1 egg 1/2 tsp vanilla 1 1/2 cups flour 1 1/2 tsp baking powder Pinch of salt 1/2 cup milk Whipped cream Preheat oven to 375°. Melt the 4 TBL butter in a 9" square baking pan & sprinkle w/the brown sugar. Arrange the pear halves & pecans in a desinnnng on top of the sugared butter. Cream the remaining butter w/the granulated sugar & beat in the egg & vanilla. Sift together the flour, baking powder & salt & add alternately w/the milk. Spoon the batter carefully over the pears. Bake about 35 minutes or until done. Let cake stand 5 minutes before inverting onto a serving platter. Serve warm w/whipped cream.~~Craig Claiborne PEAR VINAIGRETTE 1/2 cup chopped, peeled fresh pear 1/4 cup rice vinegar 1 scant tsp Asian sesame oil 2 TBL orange juice 3 TBL olive oil Salt & pepper to taste Combine the pear & vinegar in a processor container & process until smooth. Add the sesame oil & orange juice & proces until well mixed. Add the olive oil gradually, processing constantly until combined. Season w/salt & pepper. Store in the refrigerator up to 2 days.~~Oh My Stars PEAR CRISP (serves 6) 6 ripe pears, peeled, cored & sliced 1 TBL lemon juice 1/2 tsp cinnamon 1/4 tsp nutmeg 3/4 cup flour 1/2 cup butter, softened 1/2 cup quick-cooking oats 1/2 cup brown sugar Place pears in a greased 2 qt baking dish. Toss pears w/lemon juice, cinnamon & nutmeg. In a bowl, combine flour & butter until mixture resembles crumbs. Add oats & brown sugar. Stir well; sprinkle over pears. Bake in a preheated 375° oven for 20-25 minutes or until browned & pears are tender. Serve w/ice cream or whipped cream.~~Food for Thought

Here's mine - I started making it when my kids went to college - a great item for care packages! SHINGLES Source: Adapted from Pittsburgh Post-Gazette Also known in some college dorms as "bark," this rich confection is perfect on a stressful night of studying. 1 sleeve (4oz) saltine crackers 1 cup butter 1 cup packed light brown sugar 12 oz semisweet or milk chocolate pieces opt: 1 cup chopped nuts Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray. Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Pour mixture over crackers and bake at 400 for 4 to 6 minutes. Remove from oven, top with chocolate, and spread evenly as chocolate begins to melt. Sprinkle with nuts, lightly press into chocolate. Cool until firm, then cut or break into pieces. (I use a pizza cutter) Can be frozen. Cindy

Thanks for the recipe, I just love anything lemon! I don't have a similar recipe but one of my favorites (taste and ease of prep) is Tracey's Lemon Sponge Pie. Since I'm out of pumpkin pie (finally, LOL) I think I need to make something lemon! Posted by TRACEYS (My Page) on Wed, Jul 16, 03 at 9:36 I use my moms pie crust recipe that uses lard but you can use whatever you prefer. If I can make a pie anyone can. LEMON SPONGE PIE 1 9" pie shell unbaked 2 Tablespoons flour 1 Tablespoon melted butter 1 Cup sugar 2 Eggs separated 1/8 Teaspoon salt Zest and juice of 1 lemon 1 Cup milk Beat egg whites until stiff. Combine butter, egg yolks, salt, lemon juice and zest, and sugar then and in flour and beat(I usually just use a whisk). Add milk and mix well. Fold in egg whites and pour into pie shell. Bake 10 minutes at 425 degrees. Turn oven down to 350 degrees and bake for additional 30 minutes.