Deviled eggs Pinwheels (either tortilla or puff pastry) Hummus and pita chips artichoke and red pepper squares (recipe below) Crispy bread with bruschetta Crispy bread with a smear of goat cheese, a few toasted walnuts, fresh thyme leaves and a drizzle of honey Tapenade on crackers, bread, pita, etc Artichoke Heart and Red Pepper Bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes @60 1” bites. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour

Eileen, I have this one marked for next years appetizer. Hopefully it will be good. Easy, Healthy Appetizers: Belgian Endive This is a fairly simple recipe to make; it's one of those relatively healthy recipes too! Makes 70-80 pieces (two large platters), to serve 25-50, depending on how much food there is. Ingredients: One 8-oz. package cream cheese 8 oz. Blue Cheese or Gorgonzola 1/2 c. sugar 1 tsp. chili powder 2 c. pecans, chopped 1/4 c. butter 1 1/4 lb. or so (about 10 small endives) 1-2 clusters of red grapes, washed and cut into smaller clumps Optional: Honey (preferably in a squeezable bear) Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: > One 8-oz. package cream cheese > 8 oz. Blue Cheese or Gorgonzola Meanwhile, prepare pecans. First, mix together: > 1/2 c. sugar > 1 tsp. chili powder In skillet, on medium heat, slowly brown until sugar's melted and nuts are golden, stirring constantly: > 2 c. pecans, chopped > 1/4 c. butter > the sugar mixed w/spice Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool. Prepare the endive. Use: > 1 1/4 lb. or so (about 10 small endives) Cut the ends off endives, separating leaves. Spread each leaf with the cream cheese/ blue cheese mix, arranging on platter as you go. Garnish the leaves spread with cheese with: > The caramelized pecans Optional: Top off that with a light drizzle of: > Honey (preferably in a squeezable bear) Warm the honey slightly if it's too thick. I actually forgot the honey last time, and it was still excellent. The sweetness of the nuts (and honey) counters the slight bitterness of the endive perfectly.To serve, you can garnish with: > 1-2 clusters of red grapes, washed and cut into smaller clumps The platter looks elegant, and tastes great. From Jennifer Cote

This sounds good, but my DH wouldn't touch it with a 10 ft pole! BACON-WRAPPED SHRIMP 1 (16 oz.) pkg. bacon 40 shrimp 1 (10 oz.) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around shrimp. Secure with toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes or until bacon is crisp. This one I think he'd eat, so I may try it.... CRACKER SPREAD 2 (8 oz.) cream cheese 1 pkg. Hidden Valley ranch dressing mix Bacon bits Mix cheese and package of ranch dressing mix together. Shape into a ball and roll in bacon bits. This is a Paula Deen recipe and I haven't tried it either because of fussy DH but someday I will! LOL Sweet Chicken Bacon Wraps Recipe courtesy Paula Deen See this recipe on air Friday Dec. 22 at 1:00 PM ET/PT. Show: Paula's Home Cooking Episode: Sports Party 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 1 (1-pound) package sliced bacon 2/3 cup firmly packed brown sugar 2 tablespoons chili powder Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Anneliese, do you have traditional Christmas foods that you like and would want to have if it were more than just you? for example, if turkey, you could buy a breast or a leg instead of a whole bird (but, if you have freezer room, why not a small whole bird and freeze leftovers for future meals?) Cornish game hen is an excellent substitute as well, and looks so pretty on a nice plate! Then just prepare small portions of traditional sides (or buy at a deli). For myself, I would do as gardengal does, and prepare something that I really love but very rarely have and is a bit of a splurge, like a good steak. Or order a single lovely meal for take out from a great restaurant if that is available to you!