Crustless quiche squares. Mix eggs, milk, a little flour, veggies/meat of your choice (I'm thinking spinach, roasted red pepper, garlic...) Dump the whole thing in pans and bake until set. Cut into bite sized pieces and arrange on a platter. Refrigerate until about 1/2 hour before serving time and they should be just about room temp. Easy!! Another is to bake an entire half sheet pan full of a savory cookie crust (or packaged crescent dough if you're really feeling awful). Cool, the spread with herbed cream cheese and finely chopped veggies. Cut to size. Hope you feel better soon....like BEFORE the party! Deanna

I wanted to make a citrus cheesecake for the Valentine's Day Virtual Dinner and decided to look around at recipes since I usually just make modifications to my normal New York style cheesecake. I found several citrus recipes but they all were smaller ones made with only a pound of cheese. For Valentines I wanted something more decadent. I found this classic recipe on Food Network and modified it to make it citrus. I had planned to make some lemon curd for the top so I skipped the sour cream top, but ended up eating it plain and it was anything but plain. Came out really good so here is the recipe.Also, instead of just zest I used the juice from the Meyer Lemon and the lime. I also added a tablespoon of cornstarch to make up for the added juice. FoodNetwork.com Classic Cheesecake From Food Network Kitchens Prep Time: 15 min Inactive Prep Time: 8 hr 0 min Cook Time: 1 hr 10 min Level: Intermediate Serves: 8 to 10 servings This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake. Ingredients Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt Filling: 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see cook's note) or extract 1 teaspoon finely grated lemon zest [used zest from 1 Meyer lemon] 1 teaspoon finely grated orange zest [zest from half an orange] [added zest from 1 lime also] As said above I added the juice from the lemon and lime plus a tablespoon of cornstarch dissolved in the juices. Topping: 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Directions Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch spring form pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.[Mine took almost 1hour and a half] For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. Notes We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean. --------------------------------------------------------------------------------- My note: Do let it set in refrigerator for time suggested. It's a very creamy cheesecake.

Kathleen, you know me and jars! I just can't seem to get enough of them and have to fill 'em up with something! But the Plum-kissed Pear Butter is really good and I'm thinking about adding it to the "Great Hit Recipes" thread over on Harvest. Of course I have NPFJP (No Patience for Jell Point) so I make butter instead of jam. Lou, the skewered chicken breasts are such a great idea. Also putting bacon on top...how wonderful and Joe would love it! OH Stacy!! Your Spinach Brownies are for sure a keeper!! Kathleen thanks for finding and posting the recipe!! Dixie, Oh how I wish I had a pot or 2 of my Great Grama's. You are so fortunate! Memories add such a unique flavor!!!!!!!!! Kathleen, the pizza is perfection!!!! Sharoncb...oh my, your pork tenderloin looks so good and this is one recipe I've been meaning to try too. Nancy, how are you going to preserve the basil? Pesto? I tried Maryanne's salt method for some basil about a month ago and so far so good. I have to admit, I made some of Nancy's Peach Cherry Salsa last night and OMG is it good. Sorry Nancy I could not wait for you to post the recipe so I winged it. But all I can say, is OMG...OMG...OMG! You've got to think up a catchy name for this one! How about Nancy's "Wild about Cherry Peach Salsa" or "Cherry Wiz Salsa"? I've got my apples cooking for Apple Maple Butter and I found more delicous MI peaches yesterday so the fruit flies are back. Michelle

Just reporting back to let everyone know how the lunch went. Despite on and off showers, the temp was great so we were able to sit out on the deck, half of which is covered so we were dry and comfortable and enjoying the outdoors. Friend brought a hot appetizer with melted cheese that was delish. I had a Latin salami slices with cucumber slices; roasted red pepper hummus with pita chips, smoke gouda and jarlsburg cheese with crackers, and a dish with celery and carrot sticks. Lunch rec'd all kinds of compliments...grilled chicken breasts marinated in a lemon BBQ sauce and I served it with quinoa pesto (found it at TJs). Lentil salad with carrots and celery. Haricot vert with fennel and toasted pecans in a lemon dijon sauce (Martha Stewart). I sliced up a whole wheat ciabatta bread and had an herb package from which to make a dipping sauce with EVOO. For dessert I made a mixed berry crumble (blue and rasp) with choc chip ice cream from a local creamery. Coffee and tea. The beauty of it was that most of the cooking was done a day ahead so I was able to enjoy the company on the deck and not be a slave to the kitchen in prep.