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!

Ooops, forgot to post a couple of recipes - Chèvre and Grape Truffles with Pistachio Crust · 8 oz (250 g) chèvre, softened · 4 oz (125g) cream cheese, softened · 3 tbsp (50 mL) port · Pinch salt · 2 lb. (1 kg) seedless green grapes · 1 cup (250 mL) pistachios, shelled, lightly toasted and ground 1. In a bowl, mix together chèvre and cream cheese. Add port and salt, and mix until smooth. Measure out 1 teaspoonful (15mL) mixture. Press grape into mixture. Cover grape and cheese with plastic wrap. Using the plastic wrap, evenly distribute cheese around grape. Remove plastic wrap and coat with pistachios. 2. Refrigerate until serving. Creamy Dill Cucumber Toasties Submitted by: Dianne McKenzie "I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!" Original recipe yield: 1 1/2 cups. INGREDIENTS: 1 (8 ounce) package cream cheese, softened 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup mayonnaise 1 French baguette, cut into 1/2 inch thick circles 1 cucumber, sliced 2 teaspoons dried dill weed DIRECTIONS: In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients. GINGER'S ROQUEFORT GRAPES (makes 50) (Ginger St. Thomas) 1 lb large, seedless red grapes (about 50) 10 oz pecans 4 TBL crumbled Roguefort 8 oz pk cream cheese, softened 2 TBL heavy cream Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered until serving time.~~ From First Impressions.

Hi, I came over from Harvest and, as usual, found another must-save thread. If you're interested in preserving, follow Annie's advice and check the Harvest Forum for several Blueberry Preserve and Blueberry Marmalade recipes. These are some of my T&T's for blueberries. * Exported from MasterCook * Best-Ever Blueberry-Lemon Muffins (with Variations) Serving Size : 12 muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1 egg -- well-beaten 3/4 cup milk 1/3 cup oil 3/4 cup blueberries -- (can be up to 1 cup) 2 tablespoons sugar 1 teaspoon grated lemon zest melted butter and sugar for topping Stir together thoroughly the first three ingredients and 1/4 teaspoon salt. Make a well in the center. Combine fresh or frozen (thaw only enough to separate, if necessary) with sugar and lemon peel. Combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Fold sugared blueberries into batter. Fill well-greased pans or paper baking cup-lined tins about 2/3 full. Bake at 400° for 20-25 minutes (check at 18 minutes). While warm, dip tops into melted butter and then in sugar. Variations: Banana-Nut: Prepare as above except in lieu of blueberries stir in 1 cup chopped bananas and 1/4 cup toasted nuts. Bake 25-30 minutes. Cranberry: Prepare as above except in lieu of blueberries combine 1 cup fresh cranberries, coarsely chopped and tossed with 1/4 cup sugar. Bake as directed. Date-Orange-Nut muffins: Prepare as above. Delete blueberry mixture. Substitute 3/4 cup orange juice for the milk. Gently stir (fold) 1/2 cup finely chopped dates, 1/2 cup chopped toasted nuts and 1 tablespoon grated orange peel into the batter. Bake as directed. Blueberry Tea Muffins Serving Size : 12 muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup superfine sugar 1/4 cup butter or margarine 1 cup milk 1 egg 1 1/3 cups flour -- divided 2 teaspoons baking powder 3/4 teaspoon cInnamon -- (I reduce to 1/2 teaspoon for Penzey's Vietnamese.) 3/4 teaspoon nutmeg -- (I reduce this to 1/2 tespoon also, using fresh-grated.) 1/4 teaspoon salt 3/4 cup fresh or frozen blueberries -- (Can be up to 1 cup) Preheat oven to 375° degrees. Prepare muffin tins by greasing or used paper bake cups. In medium bowl cream sugar and butter or margarine on low speed until smooth. Add vanilla, milk and egg. Mix together 2/3 cup flour, baking powder, cinnamon, nutmeg and salt. Gently toss remaining 2/3 cup flour with blueberries. Blend spiced flour mixture with batter until thoroughly mixed. Gently mix in remaining flour and blueberries. Do not over-stir. Fill tins 3/4 full. Bake 20-30 minutes until golden brown. Serve hot. Note: Reduce baking time for miniature muffins. Description: "I bake these in miniature muffin cups instead of the regular ones to serve with tea." * Exported from MasterCook * Jackson Lake Lodge Blueberry Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 cups milk 1 egg -- beaten 1/4 cup light-flavored oil juice of 1/2 lemon 1/8 teaspoon vanilla 1/2 cup fresh or frozen blueberries Combine flours, baking powder, sugar, salt and cinnamon in a large bowl and mix well. Stir in milk, egg, oil, lemon juice and vanilla. Do not overmix. Gently fold in blueberries. Preheat griddle; grease lightly. Stir through batter several times. Using about 1/4 cup batter for each, cook pancakes until done, turning once, about 3 to 4 minutes. Note: Original recipe called for 4 teaspoons baking powder. Yield: "20 pancakes" * Exported from MasterCook * Lemon Blueberry Pound Cake from Oil of Joy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar 3/4 cup Extra Virgin Olive Oil 4 large eggs 3 cups all-purpose flour -- divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 1 teaspoon lemon juice Glaze frosting 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350°. Beat first 2 ingredients at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with sour cream. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch bundt pan sprayed with a coating of OIL OF JOY Extra Virgin Olive Oil. Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake. Description: "This comes from Oil of Joy Olive Oil recipe collection." Yield: "16 servings" Notes: Next time I think I'm going to boost the flavor by adding lemon zest or perhaps use a bit of lemon oil. I made a glaze using 1 cup powdered sugar which I poured on while the cake was still in the pan, rested it 10 minutes and then unmolded. If you don't like oats in your crisp topping here's a Crisp or Cobbler topping I just ran across the other day. It's sufficient for an 8-cup berry recipe. Coconut-Pecan Topping: 1 cup all-purpose flour 1 cup sweetened shredded coconut 3/4 cup sugar 1/2 cup pecans, coarsely chopped 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold unsalted butter, cubed (1 stick) 1 egg Combine flour, coconut, sugar, pecans, baking powder and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand. Blend in the egg, then arrange topping over berries in clumps, covering them gently. Happy baking! Carol

Finally getting back to this thread! LOL! Here's the recipe as written.....and made by me for a lot of years. But in recent years I have modifyed it. You will notice that it is basically 3 cups of nuts and 3 cups of fruit...plus 1/2 cup raisins. So I make up the 3 cups of nuts out of pecans, walnuts and hazel nuts....I don't particularly like Brazil nuts and I love hazel nuts! And I don't like marischino cherries at all.....so I make up my 3 cups of fruit with candied pineapple, cut up pieces of dried apricots....some candied peel and candied cherries and dried cranberrys.....and of course the raisins....got to have raisins!! Then proceed as directed Fruit cake....makes 1 9 x 5 x 3 inch loaf 1 1/2 c. shelled whole brazil nuts 1 1/2 walnut halves ( I use 3/4 c walnuts and 3/4 c. pecans) 1 c. pitted dates. 1 c. candied orange peel ( I also, substitute some candied pineapple for some of the orange peel) 1/2 c red marischino cherries, drained a long time!! 1/2 c green marischino cherries...NOT the mint flavored kind!! also drained 1/2 white sultana raisins 3/4 c sifted flour 3/4 c. sugar 1/2 t. baking powder 1/2 t. salt 3 eggs 1 t. vanilla Mix fruit and nuts. mix dry ingredients and sift over the fruit and nuts, tossing to coat evenly. Beat eggs until light and fluffy, add vanilla, and add to the fruit mix, tossing to mix but gently!! Butter a loaf pan ( actually you should have done this before you started!) line it with parchment and butter the parchment. Place mixture in pan, pressing down to eliminate air bubbles and bake 300deg. for 1/1/2 to 1 3/4 hrs....test with a toothpick. I soak with brandy and wrap in cheese cloth and foil and a plastic bag and store in the refrig. for at least a month. Keeps for years as long as you replenish the brandy from time to time to keep it from molding! Of course you can save some of the nut halves to decorate the top before baking if you want to be fancy schmancy. Enjoy!! Linda