Cranberry Walnut Bars

I found this recipe in our newspaper way back in October and since the ingredients are staples in my pantry, I decided to give it a try. I served this at our annual holiday party and this is one of those desserts that received a lot of compliments and disappeared fast.

The walnuts and cranberries are a great combination, plus the cranberries add a freshness and festive color to this dessert. I even liked this and I rarely eat sweets!

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped fresh or frozen cranberries
• 1/2 cup chopped walnuts

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts.
• Spread into a parchment lined 9in. x 9-in. baking pan. Bake at 350° for 18 minutes or until golden brown. Cool on a wire rack. Cut into 2 inch bars.

Ruby Jewel Cookies

This recipe is from William and Sonoma, and with most of their recipes you can't go wrong. This "cookie" although made in a mini muffin tin has a shortbread base and is topped with raspberry jam.

• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/3 cup sugar
• 1 cup cold unsalted butter, cut into small pieces
• 1/3 cup seedless raspberry jam or 1/3 cup other thick jam powdered sugar
• powdered sugar

Directions:

In a small bowl, whisk the egg yolks and vanilla together, set aside.

Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.

Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour.

Preheat oven to 350°F Line a miniature muffin pan with paper liners.

With lightly floured hands, shape the dough into ¾ inch balls and flatten a little then place the balls into the muffin liners about 1 in apart.

Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.

Bake the cookies until the edges are golden, 14 minutes.

Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar.

Holiday Party

Tis the season...to have fun!!!

We have enjoyed 5 festive holiday parties in the past week!! One of which was our own. Oh, how I love spending time with friends and celebrating the most wonderful time of the year! And the season is just beginning with 2 more party's to attend!!! Then off to spend it with our family which I cherish the most!

Every year we enjoy hosting a holiday party for 50-60 friends. These are some of the sweets which we served at our party....





My "signature" Decadent Chocolate Cake with a twist. Instead of tiny chucks of chocolate throughout this cake, I ended up topping this with ganache. This was totally by accident! After the cake came out of the oven, I realized that I forgot a key ingredient!--the tiny chocolate chunks! Frustrating!!! So for the added sweetness I topped it with ganache, it tasted wonderful and now I have two "signature cakes"!!

I also forgot to add sugar, a somewhat important ingredient, to a sugar cookie recipe I decided to try. Unfortunately, I couldn't salvage those!!


Ruby Jewel Cookies


Petite French Vanilla Cakes


Cranberry and Walnut Bars


Raspberry Brownie Torte


Amaretto Brownie Bites

I also made over 15 pounds of assorted chocolates, oreo truffles, toffee candy, biscotti, phllo cups filled with custard, Mexican wedding cakes and cherry, raspberry and apricot kolache. The kolache is a traditional Czech recipe that my husband makes each year with my daughter--their much appreciated contribution to the holiday party!

Mussels in Wine Sauce

Belgium is well known for its' chocolate and its' beer and I happen to like both. It is also famous for its mussels which I love. I was fortunate enough to savor all three of these during our visit to Brussels.

This recipe reminds me of our trip, where mussels are the most popular dish in the country. I love how a dish can take you back to a special place! While there, we dined alfresco and enjoyed the beautiful weather and people watched as we savored a huge platter of steamed mussels which was large enough to share.

For this recipe, just make sure you add some crusty french bread to soak up the tasty garlic and wine broth!

MY TIP: If traveling to Brussels, stop in the main square, I think it is the most beautiful architectural square in Europe!

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
1 and 1/2 pounds mussels
8 ounces chicken stock (1 cup)
1/2 cup white wine
2 tablespoons of chopped parsley
lemon wedges
salt and pepper to taste

Crusty French bread

Soak the mussels in cold water for 5 minutes, change the water and soak again for 5 minutes to remove any sand in them.

Preheat a large pot to medium and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add the wine, chicken stock and mussels, then cover the pot with a lid. Steam the mussels for about 4 -5 minutes or until all the mussels open, if there is one that does not open, discard it. Add the parsley. Season to taste and serve with a lemon wedge and some crusty French bread.

Confession

Confession--I have another man in my life, his name is Tony. After being with him for over 3 months, I wondered if I could continue being with him...our relationship is becoming "routine". After spending seven days a week with him, I am able to know what he is going to say before he says it and I find him demanding. I thought about about giving him up... but I am getting something out of the relationship that I have never gotten before. But still the relationship is hard....so many times I just want to quit... but my husband encouraged me not too! Yes, I am talking about Tony Horton--the P90X trainer.

After 2 weeks with Tony and his P90X, I felt more energy. After 1 month, my legs which were in good shape to begin with from walking daily looked better and after 60 days I had muscles in places in my arms that I didn't even know muscles could be (and I thought nothing was wrong with my arms!!!). (Now I know why guys like to flex their muscles!) But as in any relationship, it can be hard at times, but I think I will stick with him!

Give Thanks!

Although Thanksgiving is a time to be thankful, I try to be thankful everyday. My life is truly blessed and honestly I do not know why I am so deserving of all that I have, so it makes me even more grateful! I am fortunate to have wonderful children, a good husband, a job I am passionate about, lots of friends, good health and a life I never dreamed possible!

So on Thanksgiving we spent the day in a church kitchen prepping, cooking and serving those who were alone on Thanksgiving...being humble... and very grateful for all that we have... for there are so many who have less. Later we enjoying the turkey with all the trimmings in our home as we celebrated our many blessings.

I have to smile and be proud... that both my daughters give generously and also volunteer in their communities...and that I have instilled in my children the mantra that "to whom much is given, much is expected".

Yes, I have much to be thankful!

Holiday Party Invitations

Signed, Sealed, but NOT Delivered!

I have been working on our annual holiday party invitation for weeks now, trying to find the right wording and all that keeps happening is that we keep getting party invites!!!

I always send our invitations so that our guests receive them the day after Thanksgiving...I like to enjoy each holiday and celebrate it before the next one starts. But, I have to admit that after receiving 3 Christmas party invites and one call to make sure their event doesn't conflict with ours, actually got me to question if I should send them out sooner.

But, all these early invitations can mean only one thing....that this will be one fun holiday season!!!

This year's wording for our holiday party invitations is:

It's the most wonderful time of the year
so join us for some holiday cheer

Details of the party

Ho Ho Hope you will be there

Fresh Tomato, Sausage and Pecorino Pasta

I typically make this pasta with tomato sauce, but tonight I decided to make it with fresh tomatoes. Both ways are good.


Ingredients:

8 ounces uncooked penne
1 pound mild Italian sausage
2 teaspoons olive oil
1 cup sliced onions
2 large cloves garlic
1 1/4 pound of vine- ripened tomatoes, chopped
freshly grated perconio romano cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon basil

Directions:

Cook pasta according to directions on package.

Cook sausage and onion in a large skillet with oil until sausage is no longer pink. Add garlic and cook for 2 minutes. Add tomatoes and cook for another 2 minutes. Add salt, pepper. basil and 2 tablespoons of cheese. Add pasta. Sprinkle with more cheese.

Happy Halloween!!!

I wish I could take credit for these adorable beer labels, but I can't. I found them on one of my favorite blogs--Censational Girl who graciously offered them as free printables.

I thought these would be perfect for a "treat" for our neighbors on Halloween. Once the kiddies are done trick or treating, it will be eat, drink and be scary for the adults!!!

MY TIP: I printed these on full labels, and cut them out and then used a pair of tweezers to pull them apart, since I found it nearly impossible to do with my nails.

Chopped Salad

Football weekends with my husband's college buddies are one of my favorite things to do in the fall (despite putting up with the teasing that "their" team beat my alma mater the week before!).

I unfortunately made the mistake of saying in the car ride to the game-- "Who are-"WE" playing?", which made my husband VERY happy that he finally converted me to "HIS" team! I am not sure I will live that one down!

But it was great to see everyone and I love hearing (and rehearing) the stories of long ago which get better and funnier every year!

Go Huskies!! (Yes, I said that!). And to you Craig, our host, I raise a glass of... covasia!

The weather was so unpredictable, that our friends had Portillo's waiting for us, instead of their plans of a cook- out before the game. I love Portillo's chopped salad, it is as good as Pizano's in downtown Chicago. Here is the recipe:


CHOPPED SALAD

Chopped Romaine & Iceberg lettuce mixed
1 Cup Ditalini pasta
1 Cup cooked/chopped chicken breast
1/2 cup cooked bacon
1-2 chopped tomatoes
1/4 cup red cabbage
1 pkg crumbled Gorgonzola cheese
1 bunch green onions - chopped fine

Optional:
Chopped hard boiled eggs
Chopped hard salami

Toss with house dressing.

HOUSE DRESSING:
1/2 cup Gerard's Garlic dressing –bottled
1/2 cup Italian Season dressing made with Olive Oil & red wine vinegar
1/4 tsp Oregano crushed –fresh is best
1/2 tsp sugar
Fresh ground pepper and fresh ground sea salt to taste

Candy Corn Martini

Since I was hosting an October girls night in, I decided to make this sweet treat.

1 part vodka
2 parts apple juice
candy corn for garnish

MY TIP: Add the candy corn, right before serving because as it melts it will turn your drink a pretty orange color.

Caramel Corn

I think I can entertain... but our friends throw the best harvest party ever and have been doing it for years!! From a bon fire to hay rides to fantastic food (not to mention the haunted decorations in the barn!) this is the place to in the be in the fall. Combine this with great friends and this is the party you don't want to miss (I even made my husband change our vacation plans so we could be there!!) ! This is definitely my favorite party of the year!!

So this year I decided to make caramel corn. This is a recipe my neighbor gave me years ago and I have been making it ever since. I am bringing this in a witch's cauldron and "garnishing" it with a spider.

2 Cups brown sugar
1/2 pound butter
1 Cup light corn syrup

Boil until the mixture reaches 242 degrees on a candy thermometer.

Stir in:
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda

Pour over 4 1/2- 5 quarts of popcorn.

Bake on a cookie sheet at 250 degrees for 40 minutes, stirring every 10 minutes.

MY TIP: I spray the inside of a grocery bag with pam cooking spray and put the popcorn and caramel mixture in the bag and mix, so I have less clean up.

Liberty of the Sea

Royal Caribbean's Liberty of the Sea


Haiti


Jamaica's Dunn River Falls


One of 2 formal nights on the ship

So the last three weeks have been spent eating instead of cooking! My husband decided to take me on a cruise for our anniversary--(and I thought I had the best gift with a trip to Chicago and seats on the wall to the Cubs and Cardinal game--wrong!!!). We traveled to Chicago to Milwaukee (to travel with my daughter) to Miami to a cruise to Haiti to Jamaica to Grand Cayman to Cozumel to Miami and back to Milwaukee then home! Whew!!! (Just for one day... to do laundry!) then off again to D.C. (which included a visit with my youngest daughter and my best guy friend from college!). Life is good... very good!

So since I was not cooking, my favorite culinary experiences included:

smoked fish tampenade (which I will try to recreate one of these days)
lamb shank
lobster tail
cream of asparagus soup
ceviche (in a Bayside restaurant which we visited before the cruise and went back after the cruise because it was so good)
paella

We ate really well on the ship. Our first day there, we were checking out the fitness center and the trainer who showed us around said that the average cruise-goer gains 1-2 pounds... A DAY!!! I quickly got on the scale and to my horror had gained 3 pounds in half a day!!! The next day after working out, I weighed myself again, the same trainer came over to me and says "Our scale is off, you have to subtract 3 pounds!" Thank goodness!!! Fortunately for me, despite all the food, I did not gain any weight, but I did eat VERY well!

It was our first cruise and it was so much fun! It was like spring break for adults! We enjoyed beach volley ball (2nd place) , dodge ball (1st place), rock climbing, surfing, ice skating, boxing, trivia competitions (1st place), dancing until 2 in the morning, hip hop lessons, swing lessons, yoga, watching belly flop contests....and just meeting fun people!!! I also think that our "no elevator rule" helped keep the pounds off, as we were on the 9th floor of a ship that had 14 floors!

Smoked Salmon with Creme Fraiche

I remember in my earlier (and more ambitious days) of marriage, I would practice recipes all month long and then take the best and invite friends over for a monthly formal dinner party along with breaking out the the fine china! I still do that just not as often, as now I do more themed events!

I was having a dinner party for friends and wanted to make something special and won ton wrappers make for such a beautiful presentation. So simple to make, yet so incredible elegant! Spray a mini muffin pan with Pam and put in the won ton wrapper and bake for 7 minutes. Just add smoke salmon, cream fraiche and diced cucumber for an elegant and tasty appetizer.

MY TIP: You can substitute sour cream with a splash of juice from a lemon and salt and pepper for the cream fraiche.

Shrimp Diablo

Shrimp Diablo is a recipe that puts out some heat. The crushed red pepper causes the fire in this saucy shrimp dish. I used a scant teaspoon of red pepper and that generated enough heat for me!

This is one of my favorite pasta/seafood dishes. It has such a great spicy-sweet flavor. Plus I love anything with seafood in it!

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1/2 cup diced onion
2 tablespoons minced garlic
1/3 cup white wine (I used Mosel which gave it a sweeter taste)
1 28oz can diced tomatoes
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1/4 cup chopped fresh parsley (for garnish)
1 lemon, cut into wedges (for garnish)
8 small mussels or clams, unshucked
12 medium or large raw shrimp
1 pound fettuccini

Cook pasta according to the directions on the package. Make sure you reserve 1/4 cup of the pasta water to add along with the pasta to the sauce before serving.

Preheat oven to 400 degree. Rinse the shrimp, pat dry and light coat with oil and salt and pepper. Roast for 5 minutes in oven.

Add the olive oil and butter to a pan (with lid) over medium heat. Once the butter has melted, add the diced onions and saute for 3 to 4 minutes. Next, add the minced garlic and saute for another 1 minutes, making sure garlic does not burn. Add the wine and allow to simmer for about a minute. Add the tomatoes, red pepper flakes and brown sugar then simmer for another 8-10 minutes.

While the sauce is simmering, prepare and devein the shrimp, then place the shrimp in a baking dish tossed in olive oil, salt and pepper and roast in the oven for 5 minutes.

Right before serving add the mussels or clams to the sauce and cover the pan with a lid, allow to steam for 3-4 minutes. The mussels or clams should have opened, if any do not open discard them. Toss in the shrimp and some pasta with about 1/4 cup of pasta water, then sprinkle with parsley and serve with a lemon wedge.

MY TIP: Make sure you roast the shrimp as it brings out a smokey flavor which adds another dimension to this dish.

Pabst Mansion

Located in downtown Milwaukee and completed in 1897, the Pabst Mansion was built for former sea captain and beer baron Frederick Pabst. It is considered the finest Flemish Renaissance Revival Mansion in America. The mansion has 37 room, 12 baths and 14 fireplaces. It was one of the finest homes built on what was once called Grand Avenue. In the early 1900's there were over 63 mansion gracing the Avenue, today only 2 exist.

Unfortunately you are not allowed to take pictures of the inside, especially of the wooden, carved staircase that has such detail and character.

The mansion is still being restored so not all of it is open to the public, but that should not stop you from visiting this beautiful, historic home museum.

Pizza Puffs

Notre Dame football season always starts out the same... with anticipation and expectations that this will be "the year" (funny--that's how it's starts with the Cubs too!) But with new coach Brian Kelly, you just can't help but get excited! Go Irish!!

So on the menu for the game is this appetizer recipe for pizza puffs!

Pizza Puffs

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg, lightly beaten
1/4 teaspoon Kosher salt
1 teaspoon Italian seasoning
4 ounces mozzarella cheese, shredded
4 ounces pepperoni, cut into tiny triangles
1/2 - 1 cup of your favorite pizza or marinara sauce or ranch dressing (optional)

Preparation:

Preheat oven to 375 degrees F. Grease a 24-cup mini muffin pan.
In a large owl, whisk together the flour and baking powder; whisk in the milk, egg, salt and Italian seasoning. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

MY TIP: These can be served either warm or at room temperature.

Milwaukee Public Market

Located in the beautiful historic Third Ward District sits the Milwaukee Public Market, where the red neon sign has become an iconic figure on the Milwaukee landscape. The market was based on the famous Pike Place Market in Seattle. Although considered a "farmer's market" this is is probably the most upscale "farmer's market" that you will ever see! It is filled with artisans and purveyors of fine gourmet foods such as sushi, seafood, cheese, spices, along with Mediterranean, Mexican and Italian dishes. I have never been to a public market (other than in Europe) where you can choose your drink from a wine bar, a beer bar, or even a margarita bar--only in Milwaukee!

Rossome Ribs Update!

Congrats to Ross who not only made it back to New York with enough votes from the general public as one of the two finalists, but went on to win the grand prize of $10,000 for his Rossome Ribs!

Tuna Nicoise

My very fortunate daughter is visiting Paris for a third time and it brought back memories when we last visited there. We were in the beautiful city of Nice when I first tasted this sandwich. This is a classic sandwich which is commonly found on street carts in France.

For the Olive Vinaigrette:
1/2 cup pitted Nicoise Olives
2 anchovy fillets
3 Tablespoons red wine vinegar
2 Tablespoons water
1 Tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 Tablespoon fresh flat-leaf parsley
salt and pepper to taste

For the Sandwich:
1/2 cucumber, thinly sliced
2 plum tomatoes, thinly sliced
2 hard boiled eggs, thinly sliced
1/2 red onion, thinly sliced
1 can albacore tuna fish

In a food processor, combine the olives, anchovies, vinegar, water, mustard and blend until smooth. Slowly add the oil and blend until emulsified. Add the parsley and pulse a few times to incorporate it. Add salt and pepper to taste.

Assembly the sandwich and top with the vinaigrette.

MY TIP: This sandwich tastes even better after it sits for a while and the flavors have a chance to mingle.

Rossome Ribs!

I read in the newspaper about the Mishawaka firefighter who appeared on LIVE! With Regis and Kelly's Coast-to Coast Firehouse Cook-off. Local firefighter, Ross Signorio scored an impressive 9.0 in audience voting for his recipe for "Rossome Ribs". He is one of the top five firefighters across the country who is competing for the grand prize of $10,000 but still needs votes from the general public!

So it got me to thinking...this could make a good fundraiser. Ross needs votes and community support and not-for-profits are always looking for a "unique" fundraiser, a good win-win for both! But could I pull off a large community event in less than 5 weeks?!? Ross agreed to make his ribs and I formed a great team to help me with this all you can eat RIB EVENT.

A special thanks to all the volunteers who helped me (especially Joyce, Marilyn and Pat), this event could not have happened if not for their help! Special thanks to our donors: Meijer and Mishawaka Business Association for their financial support, the 4 radio stations who promoted this event with 60 commercials and talk-ups, Jack from Tim-Buk-Tue BBQ and Catering who assisted Ross, Ron Wiggins Quartet for the sounds of blues and jazz, Space Walk who provided a bounce house for the kids, families who lent ladder golf and corn-hole sets, PJ Marketing for tee shirts, Mishawaka Fire Department (who would have been there with their trucks but unfortunately had two large fires to put out!) Chris from Quality lettering for the day of the event sign, Aunt Linda's Embroidery for making Ross' apron, WNDU for television coverage, Martins for some of the food items, Burns-Rental for the dalmatian costume and Albright Church who lent us their tables, chairs, kitchen and their gym in case of rain!

Turns out we "SOLD OUT" days ahead of the event! The weather was perfect and the turn out was amazing and the support was well appreciated! Thank you everyone!!! And don't forget to vote for Ross!



Here is Ross' recipe (as written by Ross):

Rossome Ribs

BBQ Sauce:

Ingredients: 3 c. Brown Sugar (Not light)
3 c. Heinz ketchup
1 c. Carapelli Red Wine Vinegar, Robust Flavor
1/4 c. cold water
2 Tbsp Worcestershire
2 Tbsp Garlic Powder
3 Tbsp dry mustard
4 Tsp paprika 5 tsp salt
4 Tsp Fresh ground black pepper

Directions: Use a mixer and combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, garlic powder, paprika, salt, and pepper. Blend smooth. Refrigerate 24 Hrs before using. Baby Back ribs: (2 racks) Dry Rub ingredients: 5 Tbsp light brown sugar (packed tight) 1 1/2 Tbsp kosher salt 1/2 Tbsp chili Powder 1/2 Tbsp red pepper 1/4 Tsp ground black pepper 1/4 Tsp cayenne pepper 1 Tsp garlic powder 1/2 Tsp onion powder Directions: In a bowl, combine all the dry ingredients and mix well. Place the ribs in a plastic bag. Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are covered. Put in refrigerate for 12-24 hours. Preheat the grill, turn off half the burners (you will be cooking using indirect heat) and then adjust heat to 300-350 degrees. Wrap the BBR's in foil and cook for 1-1.5 hour. Open the foil (making sure NOT to lose the juice) and slop on the BBQ, wrap again and cook for another hour. (Don't over cook!!!!) During last 10-15 minutes of cooking, brush both sides of ribs with sauce. Cook ribs directly over fire to caramelize sauce and slightly scorch rack. Transfer ribs to platter. Sprinkle ribs with a little more spice mixture and brush with more sauce. Let ribs rest 5 minutes Serve and ENJOY!

ROSS' TIPS:
1. All this cooking can be done in an oven at the same temps. Last 10-15 minutes MUST be cooked on the grill with DIRECT heat at 350*
2. Always be sure ribs are cooked to 170+ degrees.

Croque Mansieur

Some of the best food I have ever eaten was in Paris. My daughter Jenny will be returning there in a couple of weeks and I reminded her that even on the streets of Paris she could find delicious food. This is a classic French sandwich which is found in cafes and on street carts and is considered one of their "fast foods". There are two versions of this sandwich--Croque (which means to crunch) Mansieur and Croque Madame.

For Croque Mansieur:

2 mini baguettes, sliced in half longways
2 tbs. butter, softened
2 tbs. dijon mustard
4 oz. thinly sliced cured ham
4 oz. gruyère cheese, grated
fresh thyme and tarragon
ground black pepper

For Croque Madame:

add
4 fried eggs, sunny-side up
4 tbs. bechemel sauce

Directions:
1. Turn on broiler in your oven. Butter each baguette half and broil until toasted to your liking (just a couple minutes max.). Remove from oven and let cool.
2. Spread mustard on each bread half, then place ham and then top with cheese. Add herbs and pepper, and broil again until cheese is melted and just browning.
3. For croque madame, top a fried egg onto each croque monsieur sandwich, and top with the bechemel.

Parmesan Crisps with Proscuitto

I love anything with prosciutto in it! And this recipe with 3 ingredients couldn't be easier to make. Plus, it looks like more effort then what it is!

To make the crisps:

Spread 1 1/2 Tablespoon freshly grated parmesan into a 3 inch circle on a parchment paper.
Bake 5 minutes at 35o degree until golden and melted. Let cool.

Top with 1/2 slice of prosciutto de parma.

Garnish with basil or spinach.

MY TIP: The crisps can be made the day before and kept in an airtight container with wax paper separating them.

MY OTHER TIP: There is a big difference in the taste of imported versus domestic prosciutto. So always use imported.

Dancing with the Stars

We have been taking dance lessons for almost a year now and really enjoy it. My husband suggested that we invite our class over to our house for an evening of drinks and dancing on the deck!

I visualize twinkle lights draped over our deck and dancing under the stars! Of course it would be REALLY ironic if I had Christmas lights in July, because I have ALWAYS dreamed of having them in December at our annual holiday party and never been able to convince my husband (...hint, hint, AGAIN!). (I use luminaries instead to set the mood). I did have lighted decorations one year at our holiday party, thanks to our "good friends"... who set up a gaudy blinking light display on our lawn unbeknown to me that they won at a "white elephant party". I was mortified to see this monstrosity when the party had ended and wonder which of my many guests might have actually thought I decorated with that on purpose! !! Yes--- these are the same friends who have put pink flamingos in our yard and a toilet with flowers on our front entrance way...did I mention they were "good friends"!?!?

I don't know if there will be lights but I do know that I am going to serve Italian appetizers at this get together. These skewers are pretty and a great appetizer to make in advance:

Cook tortellini according to directions on package
Slice cherry tomatoes
Bocconcini balls (Mozzarella balls in water)
Your favorite vinaigrette
Fresh chopped basil for garnish
Marinate for 1-24 hours.
Assembly on skewers.

Sweet Sixteen

Our beautiful niece just celebrated her sweet sixteen birthday to much fanfare! She was driven around Chicago in a 22 passenger stretch Hummer limousine. If that was not enough, a Cinderella horse drawn carriage awaited her to take her around the grounds of the Ritz where she had her sweet sixteen celebration. Among family and friends she was greeted by a photographer to capture all the important moments. The ballroom was fitting for a princess as it was decorated with beautiful 3 foot tall centerpieces and chairs draped in teal and yellow bows to reflect her color scheme along with a beautiful 4 tier cake. We enjoyed passed appetizers and a wonderful sit down dinner. Before her grand entrance we enjoyed the antics of a Michael Jackson impersonator. Melissa made her grand entrance on a chair lifted by 4 strong young men. She then proceeded to dance to a wonderfully choreograph dance with the 4 young men. She than left the dance floor to return in native Columbia guard to dance to another choreographed candle dance with another young woman. The night was filled with excitement and salsa dancing! The only thing missing from the event was MTV!