EASY and QUICK Appetizers 1. Brick of Cream Cheese thickly slathered with Red Pepper Jelly 2. Brick of Cream Cheese thickly slathered with Green Pepper Jelly Note: Sometimes the Red and the Green Pepper jelly are on the shelves with sweet jellies. Sometimes they are stocked with condiments such as mayo, pickles, olives. The Red Pepper Jelly is much hotter than the green. 3. 1 can of small shrimp.. broken pieces are okay. Drain and add enough of Best Foods (Hellmans) mayo and mash up to make a spread. No need to add spices or herbs. Buy an assortment of crackers and cocktail breads to serve with the above 3 appetizers. Buy a bunch of parsley and 'decorate' the 3 plates with parsley after removing some of the big stems. I specialize in parsley placement ;-) at my house.

I've posted this one before but it is absolutely delicious! Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition 1 pound potato gnocchi **I buy the boxed at Publix 1 pkg Knorr's three cheese sauce mix 2 cups milk 3 garlic cloves jarred crushed not minced 6 ounces Gorgonzola crumbles 1 store-bought roasted chicken (approximately 2 pounds), shredded 2 tablespoons chopped fresh parsley leaves To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

Garlic ALmond Green Beans TIME: Prep/Total Time: 20 min. Ingredients: a.. 1 pound fresh green beans b.. 2 garlic cloves, minced c.. 1 tablespoon olive oil d.. 1/4 cup slivered almonds, toasted e.. Pepper to taste Directions: Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat. Yield: 4 servings. I LOVE popcorn and here is a treat Goblin's Orange Popcorn Your little goblins will love to munch this tasty, colorful popcorn that features a crispy crunch and sweet flavor. Donna Higbee, Sandy, Utah SERVINGS: 16 CATEGORY: Lower Fat METHOD: Baked TIME: Prep: 25 min. Bake: 45 min. + cooling Ingredients: a.. 4 quarts popped popcorn b.. 1/2 cup butter, cubed c.. 1 cup sugar d.. 6 tablespoons light corn syrup e.. Dash salt f.. 1 teaspoon vanilla extract g.. 12 drops yellow food coloring h.. 4 drops red food coloring Directions: Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally. Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers. Yield: 4 quarts.

Local restaurant sells his Dr Pepper ham for Thanksgiving and Christmas. You have to get on his list early. But I can do it myself :o) Dr Pepper Ham 1 (6-lb) ham, fully cooked Whole cloves 1/2 cup firmly packed brown sugar 1 teaspoon dry mustard 1 cup 7UP (or Dr. Pepper) Directions: Preheat oven to 325 degrees F. Remove tough outer skin from ham; rinse ham with water. Cut diamond shaped slash marks in fat side of ham; stud with cloves. Place ham, fat side up, in a shallow roasting pan. Combine brown sugar and mustard; mix well. Pat firmly over outside of ham. Carefully pour 7UP (or Dr. Pepper) over ham. Bake uncovered for 1 to 1 1/2 hours, basting every 15 minutes with pan juices. Let stand 15 minutes before serving.