Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Pecan Topping
1/2 cup all-purpose flour        1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon     1/8 teaspoon salt          1/2 cup pecan halves
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Fruit Filling
2 1/2 pounds Gold Delicious apples (6 or 7 apples), peeled, cored, and thinly sliced.
1 tablespoon fresh lemon juice     1/2 cup granulated sugar
2 tablespoons all-purpose flour    1/2 teaspoon ground cinnamon
3 tablespoons applejack         3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
4. Bake the crisp for 40 minutes, or until bubbling and the top is browned. Serve warm.

Banana Split Brownie Pizza

1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy
Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar       2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced     1 cup chopped parfait nuts
Chocolate ice cream topping or dessert syrup, for drizzling

Preheat oven to 350 degrees F. Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the  prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, sugar, and  part of  juice until creamy, not too watery.  Spread evenly across cooled brownies, add pineapple evenly, and distribute strawberries and banana's on top.  Drizzle with a sauce of your choice.

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar        2 eggs          1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour      1 teaspoon baking powder
21/2  cups white chocolate chips     1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.  Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Shark Attack

2 cups ice cubes   1/4 cup lemon slices    1/4 cup pineapple chunks
1/4 cup tequila    1/4 cup Triple Sec    1/2 cup orange juice
1/4 cup pineapple juice     1/4 cup high alcohol content rum (recommended: Bacardi 151)
Splash grenadine       1/4 cup maraschino cherries, plus more for garnish

In a pitcher, add all the ingredients and stir to combine. Garnish with maraschino cherries, if using. Pour into rocks glasses, garnish with maraschino cherries and serve.

Big Game Punch

2 quarts cranberry juice         1 pound clementines, not peeled, and cut into slices
1/2 teaspoon ground cloves     2 cinnamon sticks
1 quart lemon-lime soda (recommended: Sprite)
1 liter spiced rum (recommended: Captain Morgan's Spiced Rum)

In a saucepan, bring the cranberry juice, clementines, cloves, and cinnamon sticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice completely. In a punch bowl, whisk the chilled juice, soda, and rum together. Chill the punch completely before serving. Serve the punch in a pretty punch bowl and ladle into glasses filled with ice.

Drunken Watermelon

6 pound seedless watermelon                 2 cups tequila
2 cup triple sec           Lemon-lime soda (recommended: Sprite)

With a knife, shave off the stem end of the watermelon, just enough so that it sits flat. Cut the top off the watermelon, about 3 inches down. Scoop out half of the watermelon with a melon baller and set aside

Scoop out remaining watermelon, leaving the rind-bowl. This will be your punch bowl. Transfer scooped out melon (not the melon balls) to a blender and puree; may be done in batches. Push watermelon puree through a strainer to remove pulp and any seeds. Return watermelon water to the watermelon punch bowl. Stir in tequila, triple sec, and melon balls. Top off with lemon-lime soda. Serve cold over ice.

Dragon's Blood Punch (non-alcoholic)

1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice     1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale      Ice cubes

Berry vodka, optional
Orange liqueur, optional

Combine all ingredients in a large punch bowl or pot. Add ice and stir. For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.  Ladle into serving glasses.

2 1/2 gallon cartons store bought orange/pineapple juice
1 (2 liter) bottle ginger ale and lemon lime soda
1 orange, sliced thin      1 lemon, sliced thin   1 lime, sliced thin   1/2 jar rinsed  marsh cherries

Combine cartons of juice, with the bottle of soda. For garnish, add in slices of fruit. Serve over ice.

1 1/2 ounces light rum          1/2 ounce blue curacao         2 ounces pineapple juice
1 tablespoon simple syrup       1 tablespoon fresh lime juice
Fresh papaya or pineapple wedge, garnish

In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice. Garnish with papaya, and serve.

3/4 cup fresh or thawed frozen raspberries        9 cups water   4 lemons quartered
2 cups freshly squeezed lemon juice (about 12 lemons)         2 cups superfine sugar

Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.

Spicy Rum Punch

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Remove from heat; let stand 30 minutes.

Strain cranberry mixture through a fine sieve into a bowl; discard solids. Chill thoroughly. Stir in rum and ginger beer just before serving.

1/4 cup chopped crystallized ginger          2 tablespoons black peppercorns
6 star anise         4 (3-inch) cinnamon sticks
2 (64-ounce) bottles cranberry-pineapple juice drink (such as Ocean Spray)
2 cups dark rum           4 (12-ounce) bottles ginger beer (such as Stewart's)                      20 servings (serving size: about 3/4 cup)

Raspberry Beer Cocktail

3/4 cup fresh raspberries*         4 (12-oz.) bottles beer, chilled
1 (12-oz.) container frozen raspberry lemonade concentrate, thawed
1/2 cup vodka   1 (12-oz) bottle raspberry wine cooler

Preparation

1. Using the back of a spoon, mash raspberries in a bowl; transfer to a pitcher. Stir in remaining ingredients. Serve over ice.

*3/4 cup thawed frozen raspberries may be substituted. Makes 8-10 servings.

Hurricane Punch

1/2 (64-ounce) bottle red fruit punch
1/2 (12-ounce) can frozen limeade concentrate, thawed
1 (6-ounce) can frozen orange juice concentrate, thawed
1 2/3 cups light rum
1 2/3 cups dark rum       Slice up (1) lemon, lime, & Orange

Stir together all ingredients Put one slice of each fruit in each cup with ice.  Makes 8 1/4 cu

Bloody Mary Bowl

1 (46-ounce) can vegetable juice cocktail          1 cup vodka
1 tablespoon prepared horseradish                3 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce               Garnishes: lime slices, celery ribs

Stir together first 5 ingredients in a large bowl; chill at least 1 hour. Serve over ice. Garnish, if desired. Makes 7 cups

Bourbon Meatballs

2 cups barbecue sauce       1 1/2 cups bourbon      2 cups honey
1 cup dijon mustard             1/8 teaspoon Worcestershire sauce
1 (32-ounce) package frozen cooked Italian-style meatballs, thawed

Cook first 5 ingredients in a Dutch oven over medium heat 5 minutes. Add meatballs; bring to a boil. Reduce heat, and simmer 25 minutes.   Makes 10 to 12 appetizer servings

Dried Beef Dip

2 (8-ounce) packages cream cheese, softened    1 (8-ounce) container soft cream cheese
1/2 (16-ounce) bottle Ranch-style dressing      1 small onion, grated
2 (2.25-ounce) jars dried beef, chopped      1 cabbage
 Assorted crackers              Chopped pecans (optional)

Beat first 4 ingredients until blended; stir in beef. Serve in a hollowed cabbage with crackers. Sprinkle with pecans, if desired. About 4 cups

Melt-In-Your-Mouth Barbecued Ribs

2 sides pork spareribs (about 6 pounds), separated   1/2 cup lemon juice
1 (28-ounce) can chunky tomato sauce               11/2 cups brown sugar
2 tablespoons red wine vinegar               1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce      1 tablespoon chili powder
2 teaspoons ground cumin    1 teaspoon paprika    1 teaspoon garlic powder
1/2 teaspoon salt      1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

Snake Bites

1 can crescent rolls      Flour, for dusting       4 tablespoons spicy mustard
10 ounces thinly sliced ham     10 ounces thinly sliced salami
10 ounces bologna             16 ounces Monterey Jack, grated
Liquid food coloring     3 egg yolks      2 whole cloves     Toothpicks
2 small pimiento-stuffed olives    1 (1-inch) strips jarred roasted red peppers

Preheat the oven to 375 degrees F. Line a cookie sheet with foil. Grease the foil and set aside.  Dust a flat surface lightly with flour. Spread out the crescent dough - do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all. Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.

Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.

Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl - whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture. Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Antipasti Platter

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)  1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.

Pinzimonio:
1/2 cup olive oil    2 teaspoons salt
1 teaspoon freshly ground black pepper
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 6 to 8 servings

Marinated Olives:
3 tablespoons olive oil    1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes   1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives     2 tablespoon chopped fresh basil leaves

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups

Roasted Pepper Salad:
3 red bell peppers     2 orange bell pepper      1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil     2 tablespoons drained capers          6 fresh basil leaves, chopped
2 garlic cloves, minced       Salt and freshly ground black pepper

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a re-sealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings

Crab Rangoon Pot Stickers with Hot Mustard Sauce

6 ounces bacon, chopped        1/2 cup minced yellow onions
1 tablespoon minced garlic         1 teaspoon minced fresh ginger
8 ounces crawfish tails              12 ounces cream cheese, softened
4 ounces sour cream        2 teaspoons soy sauce      1 tablespoon hot pepper sauce
1/2 cup chopped green onions      1 tablespoon minced fresh cilantro leaves
4 ounces Monterey Jack, grated
1 pound lump crabmeat, picked over for shells and cartilage
1 package egg roll wrappers         Water                 Vegetable oil

Blast, for dusting, recipe follows
Hot Mustard Sauce, recipe follows

In a small skillet, cook the bacon over medium heat until browned and crispy. Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute. Add the crawfish, stir, and remove from the heat.  In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to break up the lumps. Adjust the seasoning, to taste.

Working 1 at a time, place the egg roll wrappers on a work surface. Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges. Fold over the sides to form a triangle and press to seal the edges. Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling the remaining ingredients. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. Add the crab rangoons and brown on both sides, about 2 minutes per side. Once the rangoons are well browned, add a little water and cover. Cook an additional 2 minutes. Arrange the crab rangoons on a platter. Serve hot with the dipping sauce.

Creole Seasoning (Bayou Blast):
2 1/2 tablespoons paprika   2 tablespoons salt  2 tablespoons garlic powder
1 tablespoon black pepper   1 tablespoon onion powder
1 tablespoon cayenne pepper    1 tablespoon dried oregano    1 tablespoon dried thyme

Combine all ingredients thoroughly.  Yield: 2/3 cup

Hot Mustard Sauce:
1/4 cup Chinese mustard powder      1/2 cup rice wine vinegar
1 tablespoon water     1 teaspoon dark sesame oil
1/2 lime, juiced       2 tablespoons honey
1 tablespoon grated ginger            3/4 cup peanut oil

Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.

Steak Bites with Bloody Mary Dipping Sauce

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped       1/2 cup vodka
2 tablespoons Worcestershire sauce     2 tablespoons hot pepper sauce
1 cup tomato sauce  1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Buffalo Popcorn Chicken Bites

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water       8 teaspoons hot sauce, Tabasco
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated Marie's blue cheese dressing
2 scallions, finely chopped         1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks, store bought

In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
 
While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

3 1/2 cups chopped, cooked chicken, about 5 chicken breasts
1 (12-ounce) package shredded Colby and Monterey Jack cheese blend
6 ounces cream cheese, softened          1 chopped red bell pepper
1 jalapeno, seeded and chopped          1 tablespoon ground cumin
1 1/2 teaspoons salt     1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts                  Water

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained   1 (4-ounce) can diced green chiles
2 tablespoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Prosciutto and Spinach Pinwheels

1 large red bell pepper                 12 slices prosciutto ham
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
12 leaves fresh spinach     1/2 cup shredded Cheddar      1/2 cup Parmesan
2 eggs, beaten for egg wash

Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.

Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.

Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

Korean Chicken Wings

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger    1/2 cup sherry       1/4 cup white vinegar
2 tablespoons sesame oil      1/2 cup honey       1/2 cup soy sauce
1/2 cup chili garlic sauce       Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

Preheat oven to 350 degrees F.  Place the chicken wings on a baking sheet and cook in the oven for 35 minutes. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.

In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels. Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.

• Decide what kind of party works for you and your guests: cocktail, buffet, sit down, etc. • Plan the menu • Draw up the shopping list • Take an inventory of pots, pans, dishes, flatware, glasses, napkins, and serving utensils and vessels to make sure you have all the equipment you need for cooking and serving.    Know just how much to serve your guests

• Count on 3 drinks per guest.

• Provide guests with non-alcoholic drink choices.

• Assume some of your guests will be vegetarians.

• Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person.

• A portion of meat per person is 1/4 to 1/3 pound.

• A portion of vegetables, rice, pasta, or salad is 1/2 cup.

• A 9-inch pie or tart (after a large meal) will serve 8 to 10.

• Always prepare a selection of items that can be served at room temperature. That way you don't have to worry that your hot entree will be getting cold, or your cold dessert will be melting

WINE WITH MEAL

Chile-Cheese Spread

2 (8-ounce) packages light cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese          3 green onions, finely chopped
3 canned chipotle peppers in adobo sauce           1 teaspoon adobo sauce from can
1/2 teaspoon Creole seasoning                             1/2 teaspoon ground cumin
1/2 teaspoon chili powder                                    1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce                                          1/3 cup chopped pecans, toasted
Garnishes: green onion curls, pecan halves, and assorted crackers

Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.  (makes 3 -cups.)

Spinach-and-Artichoke Dip

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup sour cream       1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper         3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
2 (8-ounce) block  cream cheese, softened    (4 -ounce  crumbled feta cheese)
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°.Combine 1 1/2 cups mozzarella, feta, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Pigs in a Blanket

1 pound uncooked small link breakfast sausage or small link smokies.                         2 (8-ounce) cans refrigerated crescent rolls       1/2 cup coarse-ground mustard
1/4 cup light mayonnaise               4 tablespoons honey

Cook sausage in a large skillet over medium-high heat 10 minutes or until browned and thoroughly cooked. Drain on paper towels. Divide crescent rolls into individual triangles. Place one cooked sausage link in center of each dough triangle. Roll up, starting at wide end. Arrange on an ungreased baking sheet. Bake 350° for 10 to 15 minutes or until golden brown. Stir together mustard, mayonnaise, and honey. Serve with sausage rolls. Makes 8 to 10 servings

Blue Cheese-Bacon Dip

7 bacon slices, chopped      2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened            1/3 cup half-and-half
4 ounces crumbled blue cheese              2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted                     3- Lg Grape clusters
 Flatbread or assorted crackers

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute. Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes. Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers. Makes 12 to 15 servings

BLT Wrap

1 cup mayonnaise                1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas                1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)    20 bacon slices, cooked and crumbled
1 teaspoon salt                         1 teaspoon pepper

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally, and secure with wooden pick.

Cruisin' Crab Dip

2 (8-ounce) packages cream cheese, softened       1 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained.     1 cup seeded and chopped tomato
1 small clove garlic, minced                   1/4 to 1/2 cup whipping cream
2 tablespoons fresh lemon juice              1 teaspoon Worcestershire sauce
1 tablespoon hot sauce    1 teaspoon ground red pepper         1/4 teaspoon salt
1/4 teaspoon pepper                  1 pound fresh jumbo lump crabmeat, drained
 Garnish: chopped fresh parsley

Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired. Serve with French bread slices toasted with Casino Butter. 6 cups

Crisp and Spicy Snack Mix

2 cups crisscross of corn and rice cereal (such as Crispix)
1 cup tiny pretzel twists      1 cup reduced-fat wheat crackers (such as Wheat Thins)
1 cup cheddar crackers (such as Cheez-It)            Cooking spray
1 1/2 tablespoons butter, melted     1 tablespoon ginger stir-fry sauce (such as Lawry's)
2 teaspoon chili powder   2 teaspoon ground cumin      1/4 teaspoon salt

Preheat oven to 250º. Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice. 8 cups (serving size: 1/2 cup)

Cowboy Caviar

2 tablespoons red wine vinegar                2 to 3 tablespoons hot sauce
1 1/2 teaspoons salad oil         1 clove garlic, minced               1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)       1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels       2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro       1/2 pound Roma tomatoes, coarsely chopped
Salt              1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad. Makes 10 to 12 appetizer or 6 salad servings.

Barbecue Deviled Eggs

12 large eggs    1/4 cup mayonnaise     1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard     1/4 teaspoon salt    1/2 teaspoon pepper
1/8 teaspoon hot sauce      Garnish: paprika

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well. Spoon yolk mixture evenly into egg white halves. Garnish, if desired. Makes 12 servings

Southwestern Chili

 Cooking spray     1/4 teaspoon salt           3/4 pound chili-style ground sirloin
1 cup chopped onion   1 cup chopped green onions    1/2 cup chopped green bell pepper  3/4 pound Cajun smoked sausage, chopped (such as Conecuh)
1 tablespoon minced fresh garlic     1 (12-ounce) bottle beer
2 teaspoons chili powder      1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon ground cumin      1/4 teaspoon ground coriander
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can yellow hominy, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (7-ounce) can salsa verde (such as Herdez)
2 tablespoons masa harina            1 (12-ounce) tomato sauce

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan. Add onion, green onions, bell pepper, and sausage to pan; sauté 5 minutes or until sausage is lightly browned. Add garlic; sauté 1 minute. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder, tomatoes, and other ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.  10 servings (serving size: about 1 1/3 cups)

Iron Works BBQ's Boneless Beef Ribs

1 family size package boneless beef ribs, enough for 4 servings
1 (7-ounce) bottle BBQ dry rub (recommended: Iron Works BBQ Dry Rub)
1/2 teaspoon minced garlic      1/2 teaspoon freshly ground black pepper
Your favorite barbecue sauce, optional

Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes. Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve.

Tortilla Fried Queso Catfish

1 1/4 ounces lemon juice         1/2-ounce hot sauce         1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper          6 (5-ounce) catfish fillets
3 cups all-purpose flour, seasoned with salt and pepper        3 cups buttermilk
3 cups corn tortilla flakes     Vegetable oil, for deep-frying
9 ounces prepared chile con queso       3 ounces prepared pico de gallo
6 lime wedges

Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.

Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels. Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2-ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.

20 wonton wrappers, thawed if frozen        4 cups canola oil          Salt
For guacamole:
2 California avocados      1 medium tomato    1 medium red onion      2 large scallions
1/4 to 1/2 cup fresh lime juice     1 1/2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons sake   1 teaspoon sambal oelek      1 tablespoon grated peeled fresh gingerroot
Freshly ground white pepper      1/2 cup sour cream      1 teaspoon sriracha chili sauce
1/4 teaspoon shimichi spice mixture   3/4 pound cooked lobster meat

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.  Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt, to taste, and remaining guacamole ingredients. Stir in additional lime juice, to taste. In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.
Top guacamole with lobster and sour cream mixture and serve with fried wontons.