Susannah, you just inspired me to reference one of my favorite books on herbs. I just pinch my lemon balm occasionally to smell it, but its so puny I haven't actually done anything with the leaves, though I love the thought of using it as a tea and an alternative to skeeter spray. Quoting from the "Herbal Yearbook" here. "Lemon balm is often known by its botanical name, melissa (the Greek word for bee) as bees are attracted by its scent." "Lemon balm is frequently used freshly chopped in salads or added to soups and egg dishes. It also partners fish well. Fresh lemon balm leaves make a refreshing tea, either served hot with a dash of honey or cold poured over ice cubes, or mixed with sage." "Lemon Balm leaves are excellent added to pot pourris as they keep their scent when dried." Here's the recipe for Sage-leaf tea: Infuse 2 tsp fresh sage, 2 tsp fresh lemon balm, 3 tsp sugar and 2 lemon quarters in 1 pint hot water for 5 minutes. Strain and cool the liquid, then add white wine. Sounds refreshing! Regarding your lifesaver succulent, I'm not proud of my kill rate with succulents. I killed the mother of the one I swapped with you at Ricky's last fall...another one bit the dust!

I don't use print shop i use Microsoft home publishing but it is very easy. First you need to make a template for the size of the candy bar your going to use. From there just put in the colors and clip art. Some times i've put in a picture of the subject also. Google candy wrappers and you'll get all kinds of ideas.

Here's your best bet. Check out the link below and go to the various sites. Look at what they're charging and what the market will bare where you live. Steve C Here is a link that might be useful: Maggiemadeit

GINGER'S SAUSAGE STARS (4-5 dozen) 1 pkg wonton wrappers Vegetable oil 1 lb cooked, crumbled pork sausage 1 1/2 cups grated Cheddar 1 1/2 cups grated Monterey Jack 1 cup ranch dressing One 2.25 oz can sliced black olives, drained 1/2 cup chopped red bell pepper Preheat oven to 350°. Lightly grease mini muffin tins & press 1 wonton wrapper into each cup. Brush with the oil. Bake 5 minutes until golden. Leave oven on. Remove wontons from the tins. Blot cooked & crumbled sausage dry with paper towels. combine sausage, cheeses, dressing, olives & red pepper. Place baked wonton wrappers on a cookie sheet. Fill with the sausage mixture & bake for 5 minuts o until bubbly.~~ From Culinary Masterpieces. SAUSAGE FLOWERS Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make! Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 Minutes. Makes 24 servings Printed from Allrecipes, Submitted by Teresa -------------------------------------------------------------------------------- 1 pound ground Italian sausage 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Colby cheese 1 cup salsa 24 (3.5 inch square) wonton wrappers 3/4 (16 ounce) container sour cream 1 bunch green onions, chopped 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan. 2 Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. 3 Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa. 4 Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. 5 Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. 6 Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.