Barb, Here's the Flan recipe---I translated it, so scroll down for the English version. It is really easy and delicious. My other favorite is Flan de Queso or Cream Cheese Flan. Flan de Calabaza Sencillo por: Melanie Lugo Ingredientes : 2 1/2 taza calabaza majada 1 lata de leche evaporada 1 lata de leche condensada 5 huevos 1 cdta. canela en polvo 1 cdta. vainilla 1/4 cdta. clavos de olor (opcional) 1 taza de azucar derretida (caramelo Procedimiento Precaliente horno a 350. Mezcle todos los ingredientes y coloque en un molde previamente acaramelado. Ponga el molde en Baño de Maria por 1 hora. Translation: Simple Pumpkin Flan 2 ½ cups mashed pumpkin or squash 1 can evaporated milk 1 can sweetened condensed milk 5 eggs 1 tsp vanilla 1 tsp cinnamon 1/4 tsp ground cloves (optional) 1 c. granulated sugar for the carmel Pre-heat oven to 350. Mix all of the ingredients (I use a blender) and pour into baking dish/pan/mold that you previously put the carmel in. Put in the oven in a hot water bath and bake for 1 hour until knife inserted in middle comes out clean. Note: To carmelize sugar IÂve found IÂm less likely to burn it if I add 1TBS corn syrup and 1/4 c water. Then I let it cook over medium to med-high heat until it start to turn a light amber color. I donÂt have a custard dish, so I just use a round cake pan and put it in a 9" by 13" pan with hot water for the hot water bath. I have also found that the flan sets up better if I add 2 tsp of corn starch, or 1 TBS of flour to the batter. This is a very pumpkiny flan. You can reduce the pumpkin by ½ c. if you want a milder pumpkin flavor.

An easy but really decadent looking dessert is a cherry Boston Cream Pie. You simply bake a yellow cake in (2) 10" round pans. Once cooled-cut any rounded tops off-so cakes are completely flat. While cakes are baking..make up 1 box of vanilla pudding (NOT instant-use the cooked one-decreasing the milk so it's thick when done. Cool in fridge until real cold. Open a can of cherry pie filling & have some toasted slivered almonds on hand, and a tub of cool whip. Place one layer of cake on serving tray, spread the pudding on the cake-coming to about an inch from the edge. Place the other layer of cake on top & rock it gently so it sits firm. The witha rubber spatula-gently spread the pie filling on top. Stick some toothpicks in the top & cover w/plastic wrap & refridgerate until party time. Remove & place 8-10 high 'dollops' of cool whip around the edge-better yet-if you can use a pastry bag-do it that way. It looks best when the dollop is equally placed (designating each serving). Sprinkle w/almonds for garnish.

Thruth be told as you most know i cook for family and friends on a regular basis. I never have a small crowd and often laugh at the fact that I have beautiful china and crystal service of 12 and never get to use it because I have too many guest all the time. I use it for my childrens birthday (private dinner) and Valentines and the kids love to sit at the fancy dining room with the "fancy dishes". I enjoy cooking everything but I must admit I get the most pleasure when serving "different" meals oppose to the standards. I love to introduce people to new foods and cultures that they normally on a staple wouldnt cook at home. I should say basically "THEMED MEALS". I think next will be a host of old fashion SOUTHERN or CAJUN food night. Im also looking foward to a GREEK themed dinner maybe when the weather cools down. The setting is always good to think about...you dont have to spend alot of money to play the cultures music or use even paper goods in colors of the country. When I did latin night I had Latin Music and Spanish Saint Candels burning around the house...just adds to the atmosphere. Anyone do these type of get togethers???? Id be interested to know what you use for atmosphere and bringing a theme together. Also what "CULTURE" dinner have you hosted?

Karen, what cool idea to offer a party for the auction and this theme is perfect for sure! I can't add much to what has already been suggested. Not sure if there will be kids or not?? A Tex-Mex place here serves dessert nachos. It's cinnamon and sugar tortilla chips topped with ice cream, chocolate and caramel sauce, nuts, and whipped cream. I love it as much as the kids due...but then..I'm just and OLD kid for the most part! Like the soppapillas there is the frying factor if you want to make homemade chips. I'm sure you already have a recipe for the Fajitas, if not, this one is great. Beef Fajitas Recipe Courtesy Emeril Lagasse, 2003 1/4 Cup fresh lime juice 1/4 Cup tequila 4 Clove garlic peeled and smashed 2 Tbl roughly chopped cilantro leaves 2 Tbl vegetable oil 2 Tsp Worcestershire sauce 1 Tsp dried crushed Mexican oregano 1 Tsp red pepper flakes 1 Tsp ground cumin 1 Tsp ground coriander 2 Lb flank steak fat trimmed 2 Tsp salt 1 Tsp ground black pepper 6 large flour tortillas 1 red bell pepper stemmed, seeded, and thinly sliced 1 green bell pepper stemmed, seeded, and thinly sliced 1 yellow bell pepper stemmed, seeded, and thinly sliced 1 large white onion thinly sliced 1 Tbl minced garlic Lime wedges accompaniment Cold Mexican beer or tequila shots In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Preheat the grill to high, and preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots. Oh, if you want some retro music I can send DM's Freddy Fender alblum....LOL! Have great time, I know you will. David