On the Show - December 4 - Fresh Pineapple Christmas Wreath

t The first time I made a Williamsburg-inspired Christmas wreath, I followed the overly complicated directions I found in an old dusty book entitled...what else?..."How to Make an Overly Complicated Williamsburg-Inspired Christmas Wreath". It involved a piece of plywood, a can of green spray paint, lots of screws, and a few power tools. In my lifelong pursuit of the answer to the question, "Is this really necessary?", I've determined that there is nearly always an easier way to do everything. Save yourself the trouble and try my shortcut approach to an impressive "Williamsburg-Inspired Pineapple Christmas Wreath". Your neighbors never have to know how easy it was!


Here's what you'll need:
One 24" fresh Christmas wreath (frazier, juniper, or any variety you prefer)
Heavy gauge green florist wire
Green florist picks
Fresh Pineapple and other assorted fruit (lemons, limes and apples work well)
Optional: Pinecones and sprigs of fresh greenery (Nandina and Magnolia leaves work well)

1. Be prepared to man-handle your wreath. Commercial wreaths are supported from behind by a circular metal frame that is relatively pliable. Grab the sides of your wreath firmly and squeeze them together (this takes a little muscle) so that your wreath goes from a circle shape to an oval shape. You want to close the opening in the center of the wreath.

2. Lay your squashed wreath on a stable work surface. Clean your fruit and wipe with a little mineral oil. Take 3 feet of florist wire and wrap the middle of the wire 2-3 times securely around the pineapple at the base of the stem. You should have at least 15" of wire on either side of the pineapple. Lay the pineapple in the center of the wreath in the indentation formed by the closed center. Pull the wires firmly around the sides of the wreath and carefully turn the wreath and pineapple over so that you can work on the back of the wreath. Pull the wires as tight as you can (so the pineapple does not sag) and secure with a knot. Twist the ends and tuck them into the wreath so they do not scrap the surface of your door. Turn the wreath back over.

3. Once your pineapple is securely mounted, you can begin to embelish your wreath with other natural elements. Insert a florist pick midway through each piece of fruit. I usually remove the piece of wire that comes atached to each florist pick. Using your free hand, you can locate places throughout your wreath where the branches are bound together and attached to the metal frame. These places are relatively easy to find and provide secure spots in which to wedge the florist picks and support the fruit. Distribute your decorative elements evenly throughout the wreath. Additional wire can be used if extra support is needed.

4. Additional fresh elements can be added at the top or the base of the wreath. Red Nandina sprigs or magnolia leaf bundles are lightweight and can easily be inserted ino the wreath.

5. Your wreath can be hung from the door on a nail or an over-the-door wreath hanger. I hang mine by the wreath's metal frame, but you can also create a secure loop out out florist wire and attach it to the frame for hanging.

6. Your fabulous, fresh Christmas creation will last outside for 2-3 weeks. You may have to replace an occasional piece of fruit if it goes bad or, as in my case, gets attacked by birds and squirrels. Merry Christmas!

On the Show - December 4 - Festive Sugared Fruit

There are so many versatile ways to enjoy fabulous, festive sugared fruits...and not just at Christmastime. They make wonderful garnishes for all your culinary creations! You can "sugar" just about anything. Be creative. Crab apples, Meyer lemons, limes, or even mangoes are beautiful when they glisten with a sprinkling of super fine sugar.

1. Start with fresh (or slightly under ripe) fruit. Clean and dry thoroughly.

2. Make an egg wash by combining 2 egg whites and 1/4 cup water. Spoon or brush the fruit evenly with the egg wash.

3. Immediately sprinkle the fruit with super fine sugar (I like creme brulee sugar, but regular granulated sugar can also be used.) Do not completely cover the fruit. Allow some of the fruit's natural color to be exposed.

4. Allow the sugared fruit to dry thoroughly. Enjoy!

On the Show - November 27: Turkey and Gruyere Quiche

1 unbaked 9" pie crust
1/2 cup milk or half-n-half
1 cup grated Gruyere cheese
1 cup grated cheddar cheese
2 eggs
1/2 cup mayonnaise
1 T. cornstarch
2 t. salt
1 1/2 cups chopped roast turkey
1/3 cup sliced green onion

Whisk together milk, eggs, mayonnaise, cornstarch and salt until smooth. Stir in remaining ingredients and combine. Pour into prepared pie crust. Bake 45 minutes at 350 degrees or until set. Excellent served with cranberry sauce.

Turkey, Blue Cheese and Almond Salad with Cranberry Vinaigrette

To make individual salads, layer the following to your liking on dinner plates:

1. Fresh greens (bibb lettuce or spring mix are excellent choices)
2. Leftover white or dark roast turkey, cubed
3. Crumbled Blue or Gorgonzola cheese
4. Dried Cranberries (Craisins work well)
5. Chopped or sliced almonds (I love Sunkist's "Almond Accents" - Butter Toffee Glazed sliced almonds. They can be found in the produce section of your grocery store).
6. Salt & pepper

Drizzle with delicious Cranberry Vinaigrette and enjoy!
Excellent served with a slice of crusty french bread.

Cranberry Vinaigrette:
3/4 cup oil
1/2 cup white wine vinegar
1/2 cup cranberry sauce
3 T. sugar
1/4 t. salt
Whisk until cranberry sauce is fully incorporated.
Store up to a week in the refrigerator.

Quick & Easy Thanksgiving Leftover Ideas

Try these simple ideas for giving new life to your Thanksgiving leftovers:

1. Stir leftover sweet potatoes into pancake batter for delectable sweet potato pancakes.

2. Form leftover mashed potatoes (while cold) into patties, dredge in crispy
bread crumbs (panko crumbs) and pan fry in oil for delicious fried potato cakes.

3. Layer all leftovers for a super-easy Turkey Shepherd's Pie.

4. Blend leftover cranberry sauce with vanilla ice cream for a seasonal cranberry milkshake.

5. Dress up your cranberry sauce with some chopped pecans and grated orange peel. Delicious!

On October's Show: Pumpkin Bread Pudding with Rum Sauce

1 1/4 c. milk (whole or 2%)
2/3 cup sugar
3/4 t. pumpkin pie spice
3 large eggs, beaten
1 (15 oz.) can pumpkin
5 cups cubed (1/2") challah bread (challah bread w/ raisins can be used)
butter
1/3 c. chopped pecans

Preheat oven to 350 degrees.
Combine first 5 ingredients in large bowl.
Add the challah bread and toss gently. Grease
8-inch square baking pan generously with butter.
Add bread mixture, sprinkle with pecans and cover with foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes or until pudding is set. Serve bread pudding warm with Rum Sauce and a dollop of whipped cream.

Hot Buttered Rum Sauce:

Combine in saucepan over medium heat until smooth and hot:
1/2 c. (1 stick) butter
1/2 c. light cream
1 t. rum extract
1 c. sugar

On October's Show: Taste of Autumn Creamy Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes.

Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.

On September's Show: A Mexican Fiesta Buffet

Fabulous Peach and Bean Salsa

1 lg. can kidney beans, drained
1 reg. can black beans, drained
1 can yellow corn, drained
1 can garbonzo beans, drained
1 lg. can sliced peaches, drained and diced
1/2 large onion, chopped
1/2 lg. green pepper, chopped
1/2 cup chopped fresh cilantro

Mix all ingredients and toss with marinade:
3/4 cup oil
1/4 cup white wine vinegar
1/4 cup lime juice
2 T. sugar

This is delicious right away - and even better if left to marinate.
Serve with tortilla chips.
Keeps 3-4 days in the refrigerator.


Zesty Taco Salad in Tortilla Bowl

Makes 10 Taco Salad Bowls:

1 pkg. (10-count) medium size flour tortillas
2 cups water
4 T. vegetable oil
5 empty cans, labels removed (med-size vegetable cans work well)

Preheat oven to 375 degrees. Place empty cans on baking sheet, open end down. Combine water and oil in shallow dish. Dip tortillas, one at a time, into water and remove quickly. (Submerging tortillas for more than 2 or 3 seconds will cause them to become soggy). Gently drape tortillas over cans and flute the edges, taking care not to pull or tear the tortillas. Bake for 12-13 minutes or until crisp. Cool completely before removing tortillas from the cans. When cool, gently twist the bottom of the tortillas to loosen them and then carefully remove from the cans. Repeat with the remaining tortillas. (Don't feel bad if you break one - I always break at least one! It's still delicious.)

Brown 2 lbs. ground beef. Drain. Add 1 1/2 cups water and 2 taco seasoning packets. Simmer over medium heat until water has evaporated. Add 1 can tomato paste and combine thoroughly.

What can you put into your taco salad bowl? Try layering any of the following:
- Seasoned taco beef
- Shredded Pepper Jack cheese
- Salsa
- Black beans
- Shredded lettuce
- Guacamole
- Sour cream
- Sliced green onions

Muy delicioso!

On August's Show: A Spanish Tapas Party

Imagine the fun of a small gathering of your friends for an evening of socializing while you all enjoy delectable tidbits of savory Spanish appetizers. Of course you can do it! With minimal fuss, you can throw together a delicious Tapas menu like the Europeans have been enjoying for centuries. Tapas have become all the rage in the U.S. recently. "Tapas Bars" are popping up everywhere and you can easily create the "tapas experience" for your friends in your own home.

A few things to remember:
1. Keep it simple. No elaborate set up is required. Tapas are designed to be nibbled while standing up, holding a drink. No eating utensils are needed as tapas are always considered "finger food".
2. Make a dish or two and purchase the rest of your "tapas spread" at the grocery store which will likely carry most of the items you'll need: fresh, crusty bread, sausages, cheeses, nuts and olives. (Many stores even have olive bars).
3. Be sure to have plenty of cool beverages on hand. My "San" Sangria, a delicious, fruity, nonalcoholic sangria is an excellent choice.
4. Relax, eat and have fun!

A Sample Menu for your Tapas Party:
Savory Sausage Empanadas
Skillet Garlic Shrimp
Grapes in Goat Cheese
Marcona Almonds
Marinated Olive Medley
Manchego Cheese & Chorizo Sausage Skewers
Loaf of Crusty French or Italian Bread

FAMILY SANGRIA:
In a large pitcher combine:
1 1/2 liters ginger ale
1 quart red grape juice
1 small can frozen limeade concentrate
Orange, lemon and lime slices
Serve ice cold.

Skillet Garlic Shrimp

This dish is very much about the olive oil so be sure to choose a good quality, delicious one. As the shrimp and tomatoes cook, they will release liquid which combines with the olive oil to create a delicious dipping sauce. Serving large chunks of bread along with this dish is the best way to soak up every drop!

1 cup olive oil (good quality, fruity and fragrant)
6 cloves minced garlic
2 large tomatoes, diced
1 T. red pepper flakes
2 T. fresh flat leaf parsley, coarsely chopped
2 t. salt
1 1/2 lbs. medium shrimp, uncooked, peeled, deveined, tail off
Loaf of crusty French or Italian bread

Heat oil in skillet over medium heat. Add garlic and cook until light golden and fragrant - be careful not to burn. Add tomatoes, pepper flakes, salt and shrimp. Stir and cook until shrimp is bright pink. Sprinkle with parsley.

Serve as "tapas" directly from the skillet or transfer to a shallow serving bowl.
Serve with large chunks of bread for dipping in the liquid.

Savory Sausage Empanadas

1/2 lb. bulk sausage
1/2 med. onion, finely chopped
1 t. garlic powder (or 2 cloves minced garlic)
1 t. oregano
1 t. ground cumin
1/2 c. chopped pimento-stuffed olives
1/2 c. raisins
2 eggs, separated
1 pkg. refrigerated pie crusts (2 crusts)

Preheat oven to 400 degrees.

In skillet, crumble sausage. Add onions and spices and cook until sausage is no longer pink. Drain. Add olives and raisins. Beat egg yolks and add to mixture. Set aside.

Unfold pie crusts and cut into rounds using a 3" biscuit cutter or an inverted glass that is about 3" in diameter. (I can usually get 8 or 9 rounds per pie crust).

Place about 2 teaspoons of the sausage mixture into the center of each round. Carefully fold the round in half (like a taco) and press to seal the edges. Use the end of a fork to create a decorative edge. Brush the empanadas with beaten egg whites.

Bake for 10-12 minutes or until golden brown. Serve warm.

Summer Vegetable Gratin

2 medium yellow squash, cut into ½” chunks
2 medium zucchini, cut into ½" chunks
½ large red onion, thinly sliced
1 cup cherry or grape tomatoes, cut in half
6 T. olive oil, divided in half
2 cloves garlic, minced
3/4 cup Panko bread crumbs
½ cup smoked mozzarella, shredded
½ cup Parmesan cheese, shredded
1 t. salt

Spread yellow squash, zucchini, red onion and tomatoes on a large cookie sheet or jelly roll pan. Toss with 3 T. olive oil and the garlic. Roast at 450 degrees for 30-40 minutes until vegetables are tender, slightly dark and caramelized. To ensure even roasting, toss the vegetables half way through the cooking time. Remove from oven. Transfer vegetables to a shallow baking pan

While vegetables are roasting, combine in a bowl 3 T. olive oil, bread crumbs, smoked mozzarella cheese, Parmesan cheese, salt and garlic.

Spread bread crumb and cheese mixture evenly over roasted vegetables and return to oven for 5-10 minutes, until cheese is melted and bread crumbs are toasted.

Serves 8

Chilled Mango & Shrimp Salad with Coconut and Lime Vinaigrette

30 + chilled, medium shrimp (cooked, peeled and de-veined)
2 mangos, peeled and cut into chunks
½ medium red onion, thinly sliced
½ can sweetened, shredded coconut
2 T. jarred chopped jalepenos
1 t. salt

Lime Vinaigrette
1/3 cup white wine vinegar
2/3 cup oil (a light oil like canola or safflower works best)
4 T. Sugar
Juice of 3 fresh limes

Rinse shrimp and pat dry. Place shrimp in a large bowl and sprinkle with salt.
Add mangos, red onions, shredded coconut, and jalepenos. Toss.
Combine vinaigrette ingredients thoroughly. Pour over shrimp mixture and toss to combine. This is best if allowed to marinate in the refrigerator for 30-60 minutes. Beautiful served on a large lettuce leaf with a slice of crusty french bread.

Serves 4

Delicious Variations:
Try adding roasted red papers or avocado chunks to this delightful salad.

On July's Show: Great American Red, White and Blueberry Cobbler

4 cups berries, fresh or frozen (1/2 pt. blackberries, 1/2 pt. raspberries and 1 pt. blueberries work very well)
1 c. plus 1/4 c. sugar
1 c. all purpose flour
1 T. baking powder
4 T. milk
1/2 c. chopped pecans, optional
4 T. melted butter
Whipped Cream or vanilla ice cream for topping

Preheat oven to 375 degrees. Wash berries and gently pat dry. Place berries in 2-3 qt. baking dish and sprinkle with 1/4 cup sugar. In a mixing bowl, use a whisk or your bare hands to combine 1 cup sugar, flour, baking powder, milk and pecans. Sprinkle the flour mixture over the berries and then spoon the melted butter evenly on top. Bake for 35 minutes or until topping is golden brown. Delicious served warm with whipped cream or ice cream. If you really want to be patriotic, sprinkle some red sugar on top.

Uncle Sam's Ultimate Barbeque Ribs

These ribs are SO worth the nine hour wait!!

2 full racks baby back ribs
Sauce:
2 cloves garlic, minced
1 med. onion, finely chopped
6 T. butter
2 1/2 cup ketchup or chili sauce
1 cup brown sugar, packed
3 T. spicy mustard w/ horseradish
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup apple cider vinegar
1/2 cup pineapple juice
2 T. Worcestershire sauce
1 T. chili powder
3 t. salt
1 1/2 t. cayenne pepper
1 t. black pepper

Preheat oven to 190 degrees. In a 2 qt. saucepan, melt butter and cook garlic and onion until soft. Add all remaining sauce ingredients, bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Let cool. Cut baby back rib racks in half and place in large baking pan (or disposable tin) and cover with a generous amount of sauce. Cover tightly with aluminum foil and bake for NINE hours. Discard the drippings and serve the ribs with the extra barbecue sauce.
These are AMAZING!

On June's Show: A Father's Day Meal Fit for a King!

"Pittsburgh Style" Caramelized New York Strip

New York Strip Steaks, 1" - 1 1/2" thick
"Awesome Steak Rub" (recipe below)
Granulated Sugar
Cooking Oil

Heat 2-3 T. cooking oil in skillet (cast iron works well but smokes more) over high heat until smoking. Generously coat both sides of steak with steak rub. Sprinkle 2 T. sugar on top of steak and pat down. Carefully drop steak, sugar side down, into hot skillet. Sizzling, spattering and smoking will occur (this is normal but use of the stove's ventilation fan is recommended). Cook 2-3 minutes until steak is dark and caramelized on one side. Sprinkle other side with sugar and turn steak. Cook another 2-3 minutes. Reduce heat to medium high and continue to cook another 5-6 minutes on each side (depending on the thickness) for medium-rare.


Awesome Steak Rub (Yield: 1 cup)
Keep this around. It's great on chicken, too.

In food processor combine:
1 oz. (about 1 cup) dried porcini mushrooms
1/2 cup kosher salt
2 T. garlic powder
2 T. dried rosemary
2 T. dried thyme
2 T. dried sage
1 T. black pepper
2 T. sugar



He-Man Three Cheese Smashed Potatoes

1 1/2 - 2 lbs. baby Yukon gold or red new potatoes
1/2 stick butter
1/2 t. salt
1/3 cup chicken broth
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrery Jack cheese, shredded
4 oz. cream cheese
3 - 4 scallions, sliced (optional)

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork tender(do not overcook or potatoes may become gooey). Drain. Using a potato masher or the back of a wooden spoon, "smash" the potatoes into large chunks.

Place cream cheese and butter in a microwaveable bowl and soften at 50% power for 60-90 seconds. Whisk until smooth. Combine with chicken broth and salt. Add mixture to potatoes and toss. Add cheddar and Monterrey Jack cheese and toss gently. If desired, add sliced scallions.
8 servings


Big Iceberg Wedge with Chucky Blue Cheese Dressing and Crispy Bacon

1 head fresh iceberg lettuce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup milk
1/2 t. salt
2 t. fresh lemon juice
4 oz. plus 2 oz. crumbled blue cheese
4 slices bacon, cooked until crispy and cut into coarse pieces
Optional: 1 medium tomato, seeded and chopped


Place mayonnaise, sour cream, milk, 4 oz. blue cheese, lemon juice and salt into blender and process until smooth. Pour a "puddle" of dressing onto 4 individual salad plates. Top each with an iceberg wedge and drizzle additional dressing on top. Sprinkle salads with remaining 2 oz. blue cheese crumbles, bacon and chopped tomato.
4 servings


Super Easy Cool Fruit Parfait

1 lg. package instant vanilla pudding
(prepared according to package directions)
1 (12 oz.) container Cool Whip
Assorted fruit: sliced strawberries, blueberries, blackberries, raspberries - any kind will work.

Prepare instant pudding according to instructions on box. Combine with Cool Whip until fully incorporated. Layer with fresh fruit in glass bowls and serve.... super easy!

Recipe inspired by Lynn Taylor.

Happy Father's Day - June 15, 2008

You might be surprised to learn that Father's Day does not have its origin
in the planning rooms of the large American greeting card companies. It
was born from a daughter's sincere and hearfelt desire to honor the father

she loved - the father who raised her and five other siblings after the heartbreaking death of their mother in childbirth. It was while listening to a Mother's Day sermon in 1909 that Sonora Smart Dodd first conceived the idea of a Father's Day. Understanding the sacrifices that her selfless, single father had made in order to give his children a loving and stable home, Sonora spearheaded the first official Father's Day in Spokane, Washington in 1910. Although other communities soon followed Dodd's lead, it would be nearly half a century before the United States established a permanent day of observance for Father's Day, which always falls on the third Sunday in June. Don't forget Dad on June 15, 2008!

On May's Show: Throwing a Fabulous Bridal Shower!

Most women will, at some point in their lives, be involved with a bridal shower! Whether giving one or receiving one, the bridal shower is a traditional right of passage for many women. The good news is that throwing a bridal shower for someone special in your life can be lots of fun and a wonderful memory for both you and the bride. If you couple the "basics" with a little creatitvity, you'll have an event you can be proud of!

Here are some tips:
Consult with the bride. This is no time for surprises. Letting the bride know of your intentions to throw her a shower will help to avoid conflicts with other showers she may be having and guest list duplication.
Choose a theme. Kitchen, Lingerie, Tool & Garden, the options are limitless.
Determine your "guest group". Family, Friends, Work colleagues, etc. Knowing what type of group to expect will help you determine which "themes" are appropriate. (i.e. Great-Grandma Betty may or may not feel comfortable at a lingerie shower!)
Get Organized. Keep a notebook for tracking all your important information such as the guest list, addresses, the menu, decorating ideas and to-do list. (Use this notebook to record the gifts given by each guest at the shower. You can later tear out those pages to leave them with the bride to help her complete her thank-you notes).
Make it a Team Effort. Making the shower a group effort is a fantastic idea. Delegate various cooking and decorating tasks to others so all of the burden will not fall on you. If one friend has a flair for flower arranging, then put her in charge of the floral decorations. Another friend could do the invitations, while another loans her fine china and silver for the event. Four, five, or six heads really are better than one!
Avoid corny bridal shower games. Not all games are created equal. While most bridal shower guests may balk at some traditional bridal shower games ("Guess how many beans are in the jar" or "Memory Game"), there are some engaging and meaningful games that can add fun to your shower. If your shower is taking place outdoors, how about a game of crochet or bocci? (These games can be played even if your guests are wearing skirts.) What about a trivia game based on fun & interesting facts about the bride and groom? (You may have to interview close friends and family to get your trivia facts). This can be hilarious!
Fresh Flowers, Music, and Lighting. These 3 factors will do the most to create a beautiful party atmosphere. Pull out some Christmas lights and use them indoors or out. It's amazing how those twinkling lights can create a festive mood!

Four Bridal Shower Theme Ideas:

1. Classic Shower Brunch for Family and Friends
This is the time to pull out the fine china, silver and crystal - or borrow it from a friend! Don't forget the fresh flowers! A delicious quiche, hashbrown casserole, fresh fruit, bluberry muffins and orange juice spritzer makes a fabulous brunch. Try setting the table with baby pictures of the bride and groom - what a conversation starter!

2. Ladies' Picnic in the Park

Imagine a beautiful day at the local park - or your own backyard! Quilts on the ground, scattered with large throw pillows set the scene for a fabulous and unique bridal shower. Lunches can be packed individually in delightful small baskets (which can serve as party favors). Some menu ideas include chicken salad on croissants, fruit kebobs, sweet potato chips, and cupcakes (no untensils needed!) Here's a great idea for serving the sweet iced tea: Pour the tea into individual mason jars, close tightly with the lids and add to the baskets. The ice can be added later. (Be sure to bring extra tea for refills).


3. Girlfriend's Spa and Slumber Shower

It's a Girls' Night!! Have your guests arrive in their favorite pajamas and enjoy an evening designed especially for the girls! The bride-to-be will ecstatic to have special time with her best girlfriends. An excellent party favor would be some flip-flop slippers. Be sure to have plenty of chocolate on hand, as well as a great chick-flick! Manicures, pedicures - even mud masks - will make the evening one to remember!


4. Couples' Home and Garden Backyard Cookout

Include the guys in this shower! Now that many of the home improvement stores offer wedding registries, many grooms are not balking at the idea of attending a wedding shower - especially if it is a cook out with some hearty food involved! Fire up the grill and serve up some hefty hamburgers. Some good ol' potato salad and fresh veggies will keep everyone happy. And don't forget dessert!
A homemade cherry or apple cobbler with ice cream will round out your delicious meal. Try a game of trivia based on "fun facts" about the bride and groom (the families of the wedding couple can be a great source of information for your trivia - just make sure it's not too embarassing!)

On April's Show: Strawberry Mousse Cups

1 pint whipping cream
2 1/2 cups strawberries
1/2 cup sugar
1 envelope unflavored gelatin
1 cup water
2 boxes frozen phyllo cups

Puree strawberries in blender or food processor.
Whip cream with sugar until stiff. Fold strawberry puree
into cream until fully incorporated.
Bring water to a boil and add gelatin. Stir until dissolved.
Let cool 5 minutes. Add to strawberry-cream mixture.
Combine thoroughly and chill until set.
Spoon into phyllo cups or use pastry bag / ziploc bag to pipe
strawberry cream into cups. Keep chilled until ready to serve.

Mini Chocolate Cupcakes with Chocolate Sour Cream Frosting

Preheat oven to 350 degrees.

Mix in large bowl:
2 cups flour and 2 cups sugar

Melt in pan:
1 stick butter
1 c. water
3 1/2 T. cocoa
1/2 c. oil
Pour over flour mixture and stir.
Add:
2 eggs
1/2 c. buttermilk
1 t. baking soda
1 t. vanilla extract

Place mini muffin papers into two 24-cup
mini muffin tins. Fill each cup 3/4 full with batter.
Bake 8-12 minutes or until set. Cool before frosting.

Chocolate Sour Cream Frosting
Melt 1/4 c. butter and 6 oz. Nestle semi sweet chocolate
chips over med.-low heat in saucepan. Heat until smooth.
Remove from heat. Cool 10 minutes. Add 1 1/2 tsp. vanilla
and 1/2 cup sour cream. Combine. Gradually, add 3
cups sifted powdered sugar, stirring after each addition
untl smooth and creamy. Frost cooled cupcakes.