Jane, thanks for all your comments. The boa's are the ones DD bought me at Michaels on clearance for $1 ea. Karen, if I set a table for you it would be full of purple colors!LOL Any time you feel like a vacation, come on up. Thanks Candy, hope DGD will remember this one. Luvs, no wonder this ice cream cone called to you! Your an Ice Cr Cone making Queen! I love yours and the red cherry really stands out. I think you could go with a heart, cherry or red and white theme and it would be darling. BTW, vanilla is my favorite flavor. There was a time in my life I didn't pass DQ w/o stopping for a Butterfinger Blizzard. Glad that passed but I still enjoy one occasionally. Punk

Thanks guys :o) They were so good! I delivered them tonight and they were well received. I will make these again and again. Seagrass, yes, I have to stay away until the Ativan kicks in :o) Grainlady, I'm so glad you found recipes at that site that you enjoy. That flourless monster cookie thing sounds intriguing. Rusty, they were very chewy in the middle and crispy on the outside.... almost just like an oatmeal cookie, which is basically what they were... an oatmeal cookie with a twist. I don't like "cake like" cookies at all, so I'm very glad they turned out the way they did.

Here are a few of my favourite appetizers: These little cocktail toasts with goat cheese and toasted walnuts are easy and very tasty. Just put a dollop of warm goat cheese on a cocktail toast, top with a toasted walnut and drizzle with olive oil. This tuna pate is addictive. Tuna Pate ========= Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites. 2 (6 ounces) cans white tuna drained 1 cup butter 2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos) 1 to 2 teaspoons capers fresh lemon juice 2 to 3 drops tabasco salt and pepper Puree tuna and butter in processor Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco. Process on pulse until the capers and red peppers are finely minced. Taste and adjust seasoning. Pack into decorate serving bowl and cover and refrigerate. When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly. Serve with toasted pita triangles Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350�F until crisp and golden. Be careful not to burn. Remove and let cool. Serve triangles surrounding tuna pate OR a big batch of these Firecracker Shrimps? Firecracker Shrimp ================== Source: Week of Menus Blog 2 lbs of jumbo shrimp, legs removed, de-veined and butterflied (see step by step photos below) 1/4 cup of butter, softened (softer the better) 1/4 cup olive oil 1/4 cup chopped cilantro 1/4 cup chopped red pepper (red bell pepper is fine, but if you like SPICE, use a red chili pepper) 3 tablespoons of finely chopped garlic 1 tablespoon lime juice Sea salt and cayenne pepper(optional) for sprinkling Arrange oven rack so that it is closest to the heating element. Preheat oven to broil. Line sheet pan with foil. Place prepared shrimp evenly so that there is only a single layer and every shrimp will get maximum heat.

CHOPPED SALAD romaine lettuce, roughly chopped 1/2 cup grape tomatoes, cut in half 1/2 cup medium mozzarella balls, cut in half 1/4 cup gorgonzola cheese, crumbles 1/2 cup Kalamata olives 1/4 cup dry chow mein noodles 1/2 cup cannelini beans, drained and rinsed 1/2 red onion finely diced salad dressing (I use greek vinaigrette) 1 cup choose tortellini, fresh For frying the tortellini: 1 egg, plus 1 tablespoon water 1 cup Italian bread crumbs vegetable oil, enough to fry the tortellini Start by frying the tortellini, make sure you use fresh. Heat vegetable oil in a large frying pan. While the oil heats, prepare the egg wash. In a small bowl, whisk 1 egg together with 1 tablespoon of water. In another small bowl, pour 1 cup of Italian bread crumbs. Dip the tortellini the the egg wash first, then dredge them in the bread crumbs. Fry the tortellini, a few at a time, in the hot oil. Fry until golden brown. Remove from heat and transfer to a paper towel-lined plate. In a large bowl, toss together the rest of the ingredients. Add the fried tortellini and chow mein noodles last so that they don't get soggy. Top with Greek vinaigrette, or salad dressing of your choice.