Holiday Sweets! Celebrate the season with decadent desserts. Keep cookies on hand for friends and family, make edible gifts of chocolate bark or surprise Santa with chocolatey Creme de Menthe brownies! Creme de Menthe Brownies: Ingredients 1 cups (2 sticks) butter, softened 2 cups sugar 4 large eggs 1 teaspoon vanilla extract 11/4 cup all-purpose flour 3/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes) Shaved Creme de Menthe thins (recommended: Andes) Chocolate frosting Frosting: 1/2 cup (1 stick) butter, melted 1/3 cup cocoa 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons milk Directions Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins. Chocolate Cannolis: Ingredients 1 cup unsalted pistachios 1 cup heavy cream 2 tablespoons sugar 2 tablespoons golden raisins 1 cup chopped bittersweet chocolate 1 cup ricotta 14 cannoli shells Directions Preheat oven to 350 degrees F. Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl. In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end. Blend the remaining chopped chocolate and pistachios on a plate. To garnish: Dip each end of the cannoli into the chocolate pistachio mixture. Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time. Cranberry Upside-Down Cake: Ingredients 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick) 1/2 cup sugar, plus 1/2 cup 1 pound cranberries, rinsed, picked over, and patted dry 1 large egg 1 teaspoon vanilla 1 teaspoon minced orange rind 1 1/4 cups all-purpose flour 1 1/2 teaspoons double acting baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup red currant jelly Sweetened whipped cream, as accompaniment, if desired Directions Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan. In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined. Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand. In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired. Cheesecake Flans: Ingredients 2 cups sugar 1/4 cup water 12 ounces cream cheese, at room temperature 3 large eggs, at room temperature 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 1/2 cups milk, at room temperature 1 teaspoon vanilla extract Directions Special equipment: 10 (3 1/2-inch) ramekins Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside. Preheat your oven to 325 degrees F. Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes. Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center. Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate

Top on the menu of course, is a bottle of Sparkling Wine- some are made with just as much care as Champagne, and full-size bottles of sparkling wine made in the methode- champenoise method can be had at BJ's for under $30.00 ;) Put that baby on ice and make sure those wine flutes are on the tray with the bubbly or nearby ..... Get out one of your prettiest , round serving platters- or a big, pretty plate!- and arrange gourmet chewy cookies and decadent brownies in a circular fashion winding all the way into the middle, where one fabulous brownie will hold down the center of the fort ;) Next, set out fabulously warm and yummy appetizers, like those from BJ's and Tastefully Simple, and time them to be ready to pop out of the oven 10 minutes before guests are expected to begin arriving. I always include a big, festive bowl full of warm, spiced nuts -----(a whole tin of mixed nuts, tossed with 1 tbsp. melted butter(salted if salted nuts, unsalted if not ) and: 1/4 tsp. each Cumin, Ground Allspice and Chili Powder, 1/2 tsp. each Pumpkin Pie Spice and Cinnamon, and 1 tsp. brown sugar, toss gently and spread out on baking sheet, bake at 350 degrees for 10 minutes.) --- and mini chicken eggrolls(from BJ's) with the Apricot Dipping Sauce from tastefully Simple, which I make a very tasty variation of myself- it's one whole 5 oz. jar Apricot Jam(not jelly), 1/2 tsp. brown mustard, 1/2 tsp. worcestersire sauce and 1/4 tsp. red pepper flakes, mixed well, and do not chill. Serve room temp. Everyone always loves these app's...... <3 I will choose 2 or 3 additional appetizer choices, and .... Set out pretty, winter-themed paper party napkins or rolled in cigar-shape and napkin-ringed cloth napkins in pretty winter colors(periwinckle, light gray, ice blue, ivory or off-white, a combonation of 2 shades or more is best) in a nice basket lined with a pretty piece of cloth, draped over the basket and lying half-way outside of the basket all around the sides. Set forks and spoons in another, smaller basket that has been similarily set-up. Put on a good cd and spray the sitting room(s) with a pretty room spray, like Bed, Bath & Beyond's Pumpkin Pie Room Spray. Set out photo albums on the tables and small, lined baskets filled with pens and blank, unlined index cards that have been decoratively punched with a snowflake punch and had an ice-blue stretch of ribbon tied through one punched hole. Leave one card written on already in each basket, it should have a note on it from you explaining how to use the cards. Ask guests to write holiday memories or well wishes on the cards, even funny holiday jokes or little sketches and expalin that these selections will be hung on the holiday tree, or strung along the kitchen or living room wall on festive ribbon (with your basic clothespins, of course ;) Enjoy the fun with your family and friends!

Good cooking starts with good ingredients.... and it's market season! Farmers' markets are a great place to find the freshest sweet corn, the reddest, ripest tomatoes and the most fragrant, flavorful strawberries... You can taste heirloom varietals and sample hard-to-find items like ramps, morel mushrooms, cardoons and quince.... Many market vendors provide recipes and cooking tips for their products. Some markets sell house-made jams and hearth-baked breads, free-range chickens and fresh eggs, making gathering ingredients for tonight's dinner a snap.... .. Make the most of your Summer dining with these 10 recipes to try out in which fresh fruits and vegetables play a starring role: 1.Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette You'll need: 1 medium head garlic, unpeeled 5 tablespoons extra virgin olive oil, divided salt and pepper to taste 2 tablespoons minced shallot 1 1/2 teaspoons balsamic vinegar 1/2 teaspoon red wine vinegar 1 1/2 pounds thick stemmed asparagus 4 slices sourdough bread Preheat oven to 350 degrees F (175 degrees C). Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill. Preheat grill for medium-high heat. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture. Oh my gosh this is sooooo good!!! Make it for your friends, they will love you even more :) 2. Cool Cucumber Salsa You'll need: 2 medium cucumbers - peeled, seeded, and chopped 2 medium tomatoes, chopped 1/2 cup chopped green bell pepper 1 jalapeno pepper, seeded and minced 1 small onion, chopped 1 clove garlic, minced 2 tablespoons lime juice 1 teaspoon minced fresh parsley 2 teaspoons minced fresh cilantro 1/2 teaspoon dried dill weed 1/2 teaspoon salt 1 (12 ounce) package tortilla chips In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips. Yum-O!! 3. Japanese Style Seseme Green Beans 1 tablespoon canola oil 1 1/2 teaspoons sesame oil 1 pound fresh green beans, washed 1 tablespoon soy sauce garlic ( to your preference) 1 tablespoon toasted sesame seeds Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds. Very Good! 4.Cajun Style Stuffed Peppers INGREDIENTS 6 large green bell peppers 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1/2 teaspoon dried oregano 1 tablespoon Creole seasoning black pepper to taste 3/4 pound shrimp, peeled and deveined 1 1/2 links of andouille sausage, diced 1 cup uncooked long-grain white rice 2 1/2 cups chicken broth 1 (8 ounce) can tomato sauce 1 lemon - cut into wedges, for garnish (optional) Louisiana-style hot sauce Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce. These are great! 5. Escarole and Beans 3 tablespoons olive oil, divided 2 large heads escarole salt and pepper to taste 1/4 teaspoon crushed red pepper flakes 1 clove garlic, minced 2 (16 ounce) cans cannellini beans, undrained 3 sprigs fresh parsley, chopped Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more. Great with warm crusty bread! 6. Strawberries with Balsamic Vinegar 16 ounces fresh strawberries, hulled and large berries cut in half 2 tablespoons balsamic vinegar 1/4 cup white sugar 1/4 teaspoon freshly ground black pepper, or to taste Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries. I like them by themselves, but they are great over cake or ice cream too. 7. Fresh Tomato Salsa 3 tomatoes, chopped 1/2 cup finely diced onion 5 serrano chiles, finely chopped 1/2 cup chopped fresh cilantro 1 teaspoon salt 2 teaspoons lime juice In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. Just like at the restaurants! 8. Crab and Corn Chowder 1/4 cup butter 1/4 cup all-purpose flour 2 cups whole milk 2 cups half-and-half 1 3/4 cups whole kernel corn 1 cup chopped green onions 1 pound fresh crab meat 1/2 teaspoon ground white pepper 1/2 teaspoon seasoning salt 1 tablespoon soy sauce 1/4 cup chopped parsley In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender. Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot. Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above. Great Soup! 9. Stuffed Grape Leaves 2 cups uncooked long-grain white rice 1 large onion, chopped 1/2 cup chopped fresh dill 1/2 cup chopped fresh mint leaves 2 quarts chicken broth 3/4 cup fresh lemon juice, divided 60 grape leaves, drained and rinsed hot water as needed 1 cup olive oil In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve. They go great with some warm crusty bread and great alongside a big greek salad. At the farmers market is where you'll be alble to find grape leaves! 10.Baba Ghanoush 1 eggplant 1/4 cup lemon juice 1/4 cup tahini 2 tablespoons sesame seeds 2 cloves garlic, minced salt and pepper to taste 1 1/2 tablespoons olive oil Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Good with pita wedges or veggies(I like it with baby carrots personally). Just like in the restaurants!