Slice baguette into 1-inch diagonal slices. Place on hot grill and cook on each side until the bread begins to show grill marks. Flip and continue grilling. Remove when the bread starts to get crunchy. Spread a layer of cheese on each baguette slice and set aside. Combine remaining ingredients in a medium bowl and spoon mixture onto prepared baguette slices. Serves 17.

Boil all ingredients together for 5 minutes. Allow to cool, then in a food processor purée mixture until smooth. Serve chilled with bread rounds or crackers. Makes 10 to 12 appetizer servings.

Heat oven to 375 degrees. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet. In a small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture. Toast bread in oven for 5 minutes. Remove from oven. Top each with 1 slice of cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted.
Meanwhile, in a large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly. Place two bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately. Makes 6 servings.

Preheat oven to 300 degrees. Cut slices of Swiss and ham to fit the crackers. Lay crackers on a baking sheet and top first with a slice of ham and then with a slice of Swiss. Place in the oven for 5 to 10 minutes or until cheese melts. Top with a drizzle of mustard (1/8 to 1/4 teaspoon) and serve warm. Makes 15 to 20 appetizer-size servings.

In a medium saucepot, heat all cheeses, mayonnaise and white wine together, stirring constantly over low heat until cheeses are melted and well blended. Gently stir in artichoke hearts, seafood seasoning and crab meat, then mix until well blended. Add pepper to taste if desired. Heat until hot throughout, but do not boil.
Serve in fondue-style pot with low flame underneath or bake in casserole dish in preheated 450-degree oven until bubbly and top is lightly browned. Serve with tomato salsa of desired spiciness and whole grain or low-carb tortilla chips or raw
veggies for dipping. Makes approximately 8 servings.

Clean and remove mushroom stems. Mix seafood spread with mustard and pepper sauce. Melt butter in small saucepan. Place mushroom caps on baking sheet, stem side up. Brush with melted butter. To remaining butter, add breadcrumbs and Parmesan cheese. Stuff mushrooms with seafood spread. Top with breadcrumb mixture, patting onto each stuffed mushroom.Preheat broiler to 450 degrees. Place baking sheet 3 to 4 inches from the heat source and broil 5 minutes or until browned. Serve warm, or transfer to an oven-safe dish for reheating. Makes 8 to 12 appetizer servings.

Add seasoning blend, cream cheese, red peppers and olive oil to a blender or food processor. Blend or process until smooth, then chill 1 to 2 hours. Serve with crackers, tortilla chips or vegetables. Makes approximately 2 cups.

Heat oven to 350 degrees. Place pita wedges on a baking sheet and bake until crisp, 10 to 12 minutes. Purée chickpeas, cannellini beans, tomatoes with oil and garlic in food processor. Add yogurt, lemon juice, sesame oil, cumin and salt; process until smooth. Serve at room temperature with pita triangles and vegetables for dipping. Makes 2 cups.

Preheat oven to 350 degrees. Scoop out inside of potatoes, leaving a 1/4-inch shell. Reserve inside of potatoes for another use. Arrange potato halves on a baking sheet. Top with cheese, 2/3 cup of the French-fried onions, chilies and bacon. Bake for 15 minutes or until heated through and cheese melts. Cut each potato half crosswise into thirds. Serve topped with salsa, sour cream and remaining onions. Makes 18 appetizer servings.

To make the dressing, place evaporated milk, cranberries, mayonnaise, cranberry juice concentrate, lemon juice, garlic, salt and pepper in blender; cover. Process until combined. Stir in tarragon. Makes 11/4 cups. For the salad, combine greens, apples, cranberries and 1 cup of the dressing in large bowl. Sprinkle with pecans. Serve with remaining dressing, if desired. Serves 4.

In a small frying pan, place 1 tablespoon of the olive oil. Turn heat to medium and let the oil heat up for about 15 – 20 seconds. Add the salmon and cook on both sides for about 3 minutes each. Turn heat up to very high and add vermouth. Let cook until most of the liquid has disappeared. Remove from the pan and chop into small pieces. Toss with the rest of the ingredients (except the lettuce leaves) and serve in a beautiful bowl, on a platter, with the lettuce leaves arranged around the bowl. Place a small scoop of the mixture into each lettuce leaf, wrap and serve. Makes approximately 15 appetizer servings.

Heat the oil in a large non-stick frying pan over medium/high heat. Add the corn and cook, stirring occasionally, for 8 minutes, until browned. Place in a large bowl. Rinse the onion in icy water to remove any pungent flavors. Peel and cut the kiwifruit into half-inch cubes. Gently combine all the ingredients. Makes 4 servings.

Combine vinegar, vodka, salt, pepper and red pepper flakes; whisk in oil. Toss greens with 21/2 tablespoons dressing. Arrange on serving platter. Alternate orange, papaya and kiwi slices over greens. Drizzle with remaining dressing and sprinkle with pomegranate seeds. Serves 6.

Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans. Serves 4.

Mix all ingredients except lettuce and crackers in bowl, stirring gently. Refrigerate at least 2 hours to blend flavors. Serve salad on lettuce with crackers. Serves 10.

Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors. Preheat broiler. Line a rimmed baking sheet with foil. Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once. Place cooked seafood in a medium bowl; cover and refrigerate until cold. To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs. Serves 4.

Cook pasta according to package directions. Drain and return to saucepan. Stir in baked beans, tomatoes and celery and pour into serving bowl. Just before serving, add cheese and sprinkle with paprika. Top with onions if desired. Serve
lukewarm. Serves 10.

Place the fennel, watermelon, onion and basil in a large serving bowl. Add the lemon juice, oil, vinegar and feta cheese, and toss well. Serves 6-8.

Thread shrimp, peppers and lime, if desired, alternately onto metal skewers. Combine barbecue sauce, Worcestershire, pepper sauce and garlic in small bowl; mix well. Brush on prepared skewers. Place skewers on grill, reserving sauce mixture. Grill over hot coals 15 minutes or until shrimp turn pink, turning and basting often with sauce mixture. (Do not baste during last 5 minutes of cooking.) Serve warm. Makes 3 to 4 servings.

Season roast with salt and pepper; place over indirect heat in medium-hot grill. Stir together remaining ingredients and baste every 8 to 10
minutes with mixture, until roast is done (internal temperature measured with meat thermometer 155 – 160 degrees), about 30 – 45 minutes. Let roast rest for 10 minutes before slicing to serve. Discard any leftover basting mixture. Serves 4 to 6.

Combine oil, honey, ginger and soy sauce. Reserve 1/2 cup of marinade for basting. Place chicken and remaining marinade in a resealable plastic bag; refrigerate 3 hours. Soak bamboo skewers in water. Spray cooking grate with nonstick cooking spray. Preheat grill to medium. Wash hands. Drain chicken; discard leftover marinade. Thread chicken and fruit on skewers. Wash hands. Grill kabobs, turning once and basting occasionally with reserved marinade, 20 to 30 minutes or until done (internal temperature should be 170 degrees). Serve over steamed rice. Serves 6.

Mix all ingredients together and marinate in the refrigerator for 30 minutes. Grill marinated shrimp for 2 minutes on each side. Salsa
1 red pepper
1 green pepper
1 Vidalia onion
1 stalk celery
1 firm mango
1 cup olive oil
1 tablespoon cider vinegar
Salt and pepper to taste Dice peppers, onion, celery and mango, then toss together with remaining ingredients and chill until ready to serve. Sour Cream Dip
4 tablespoons sour cream
4 tablespoons mayonnaise
1 tablespoon horseradish
1 teaspoon lemon juice

In a separate bowl, mix dip ingredients together, then chill until ready to serve.
Place a dollop of the sour cream dip in the center of a large platter. Arrange the shrimp around the edge of the platter, leaving space between each one for a dollop of the salsa in between. Makes 30 to 40 appetizer servings.

Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil. On a medium heated grill, place the salmon flesh side down. Grill approximately 6 to 7 minutes per side or until the fish reaches 150 degrees. Grill shrimp approximately 3 to 4 minutes per side or until 150 degrees. Grill pineapple for 2 to 3 minutes per side or until there is good caramelization. Brush all items generously with the sweet chili sauce. To serve, place pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable. Serves 4.

In a small saucepan, combine peaches, butter and brown sugar. Cook over low heat until the butter is melted and the sugar is completely dissolved. Scoop frozen yogurt evenly into individual serving bowls or parfait glasses, then spoon the peach mixture over the top.Garnish with the fresh raspberries and mint sprigs, if desired. Serves 6.

Blend the first 6 ingredients to make sauce. Divide fruit between 4 goblets or parfait glasses. Spoon sauce over fruit and garnish with 2 sugar wafer cookies each. Serves 4.

In a small, heavy saucepan over medium-low heat, stir the sugar constantly with a wooden spoon until it melts and caramelizes to a rich brown color, about 8 minutes.
Add butter and stir vigorously to combine with sugar. Add rum flavoring and then the cream, stirring vigorously. Add bananas and stir to coat with the sauce. Spoon portions over vanilla ice cream and serve at once. Serves 6.

Place cantaloupe slices in the center of the plate. Add cheese and pecans, and then drizzle a little honey on top of everything. Serves 1; may increase recipe to serve a larger number.

Preheat oven to 350 degrees. Spread walnuts on an ungreased cookie sheet and bake for 8 to 10 minutes. Remove to cool. Coarsely grind cooled walnuts in a food processor or blender and place in a large bowl. Add coconut, chocolate chips, sugar, flour, egg whites, vanilla and salt. Stir to combine. Line a baking sheet with parchment paper. Using two spoons, place 2-inch mounds of coconut mixture on the sheet, placing them 2 inches apart. Bake for 20 to 25 minutes or until golden and toasted. Remove to a wire cooling rack. Makes 16 to 18 macaroons.

Preheat oven to 350 degrees. Coat a 13-in. x 9-in. baking pan or two round cake pans with nonstick cooking spray, then lightly flour; set aside. In large bowl, using an electric mixer at low speed, beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds. Beat at medium speed, scraping sides occasionally, for 2 minutes. Evenly pour batter into prepared pan. Bake for 40 minutes, or until toothpick inserted in center comes out clean. On a wire rack, cool 10 minutes; remove from pan(s) and cool completely. Sprinkle, if desired, with confectioners sugar or frost with prepared chocolate frosting. Serves 8 to 10.

Blend yogurt, almond extract and honey in a small mixing bowl with a whisk until the honey is incorporated and the mixture is smooth. Divide the yogurt mixture into two dessert dishes or martini glasses. Place the raspberries in one layer on top and garnish with sliced almonds and dark chocolate. Serves 2.

In a blender or food processor, combine pineapple and juice, jam, barbecue sauce, rum and ginger. Cover and process until very smooth. Pour sauce into microwave-safe bowl. Cover and microwave 2 minutes until sauce is hot and flavors are blended. Or, heat sauce 5 minutes in saucepan. Serve sauce over ice cream. Makes about 1 3/4 cups. Alternate serving tip: Chill sauce and use it to layer with pound cake and fruit in trifle.

Place the chocolate, cream and pepper in the top of a double boiler and warm over barely simmering water until melted. Alternatively, place the ingredients in a microwave-safe bowl and microwave on high until melted, stirring once or twice, about 2 minutes. Stir until the fondue is smooth, and then stir in the liqueur.
Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm, and serve immediately. Provide your choice of strawberries, chunks of banana, spears of pineapple, wedges of Bosc pears, cinnamon-flavored corn chips, sweet fried wontons, toasted pieces of pound cake and wedges of angel food cake for dipping. Makes approximately 2 1/2 cups.