Pulled pork BBQ beef Little Smokies in bbq sauce Guacamole Salsas Onion dip Mexican Pizza - On a large flat platter or pizza pan layer 1 large can refried beans, 3 or 4 mashed avocados, chopped green onions, small can of green chilies, some taco sauce or salsa, chopped olives, chopped tomatoes and cover the whole thing with 8 oz. of shredded cheddar. Serve with tortilla chips. Most guys like foods that familiar and simple. Sweet mixed with salt and too many veggie ingredients are snack killers.

I'm just doing a few appetizers with drinks before Christmas Eve dinner and this is what I'm making. DEBBIE'S HOLIDAY BACON APPETIZERS (from the early 80's) Club Crackers 1 pound Thin-Sliced Bacon cut in half 1/2 cup Grated Parmesan Cheese Begin by laying crackers on a cookie sheet, face up. Now just spoon 1 teaspoon of cheese over each cracker. Assemble: Wrap 1/2 piece of thin bacon around each cracker. Being careful to completely cover the entire cracker. Place the wrapped crackers onto a baking sheet with a rack. I used my two piece broiler pan. Place the pan in a 250-degree oven for around 2 hours. The great thing about these is, you can make them way ahead of time, then store them in a large Ziploc in the freezer. Then, when youÂre ready to serve them, just thaw and warm in the oven for about 10 minutes. BAR NUTS From The Union Square Cafe Cookbook, HarperCollins, 1994 These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though they don't have a television set at they're bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer. Yields 5 cups  1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted nuts.  2 tablespoons coarsely chopped fresh rosemary  1/2 teaspoon cayenne  2 teaspoons dark brown sugar  2 teaspoons kosher salt  1 tablespoon butter, melted 1. Preheat the oven to 350 degrees F. 2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes. 3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter. 4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm. CINDY 5NY's HOT CRAB AND CHEESE APPETIZERS 1 can crabmeat, drained 1/2 cup mayonnaise 1/2 cup cheddar, shredded 2-3 green onions, minced French bread, sliced 1/4 inch thick or melba toast rounds (I am using small cocktail size pumperknickel) Combine filling ingredients. Spread thickly on bread or toast. Bake 375 15-20 minutes.

I just read the banana split and now this. I'm wanting them both so badly!!! I just gave away several boxes of honey nut cheerios. I want them back NOW!

LOL, Annie...but I am able to get whatever my "culinary skills" out there....it is fun for me and exciting...and I did make more than min wage around these here parts when I did do it...I also got a catering job last weekend...I didn't make much...like $60 bucks...but they also didn't want me to home made anything..just coordinate...had me pick up that dastardly fried chicken from Walmart!! UGH!! I picked up 100 pieces...they took home 70 pieces..what a waste of money. I'd rather have been able to whip up some chicken and dumpling casserole for half the price and much tastier! They were very pleased with me and gave me a big ten dollar tip lol. I'll take it. And hopefully this will lead to other jobs...we'll see! Glenda, my little Buddy..you always have a good word for me and I luv ya for it!! Janice