This takes very little time to make and is always eaten quickly. Serve with pita chips or Herbed Crostini.

• 3 cups chopped sweet onions (such as Vidalia), about 2 medium
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• 3 tablespoons red wine
• 1 pound chopped mushrooms, wild or domestic
• 16 ounces of cream cheese, softened Salt and pepper to taste

Sauté the onions in olive oil in a skillet. Add brown sugar, balsamic vinegar, and red wine. Cook until onions begin to caramelize, stirring frequently. Add the mushrooms. Cook until mushrooms begin to soften, stirring frequently. Place cream cheese in processor. Process until smooth and then add onion mixture to the processor. Process with “on-off” bursts until mixed but not pureed. Serve with pita chips.

Yield: 20 servings

• 1 can Ro-tel Tomatoes, drained
• 16 ounces whipped cream cheese
• 1 cup chipotle salsa
• 3/4 cup mayonnaise
• 2 cups finely shredded cheddar cheese
• 2 cans white niblet corn, drained
• Corn chips

Combine the tomatoes, cream cheese, salsa, mayonnaise, cheddar cheese and corn in a bowl and mix well. Serve with corn chips.

Yield: 30 servings

• 5 Jewel sweet potatoes or 2 to 3 regular sweet potatoes, peeled and diced (4-5 cups)
• 1/3 cup dried cranberries
• 1/3 cup raisins
• 1/2 teaspoon cinnamon
• 1/2 cup apple-cider, plus more
• 1/4 cup white balsamic or cider vinegar
• 3/4 cup canola oil
• 1/2 cup chopped scallions
• 1 cup chopped pecans (optional)
• Salt and pepper

Cook sweet potatoes in salted water until tender but still firm. Drain potatoes and chill overnight. Combine cranberries, raisins and cinnamon in a small saucepan with cider. Simmer for 2 to 3 minutes to soften. Cool, then drain, reserving cider. Add more cider to reserve liquid to make 1/2 cup.

In a small bowl, whisk together cider, vinegar and canola oil. Combine chilled potatoes, scallions and pecans. Pour dressing over and mix to combine. Adjust seasoning of salt and pepper and serve cold.

Yield: 6 to 8 servings

• 2 tablespoons fresh ginger, minced
• 1/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon red pepper flakes
• 2 teaspoon vegetable oil
• 1/2 cup plum jam
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1/4 teaspoon toasted sesame oil
• 4 bratwurst, precooked
• 12 cocktail buns
• 6 scallions cut into 3-inch lengths
• 1 tablespoon sesame seeds, toasted
• Prepared hot mustard

Sauté ginger, five-spice, and pepper flakes in oil in a small saucepan over medium heat. Cook, stirring constantly, until ginger softens, about 2 minutes, then add jam, vinegar, and soy sauce. Simmer until sauce thickens, about 5 minutes. Remove from heat, whisk in sesame oil. Cut a slit in the top of each cocktail bun.

Grill bratwurst until cooked through and browned, 5-6 minutes total. Slice crosswise into thirds, and then toss into plum sauce.

To assemble, tuck 1 or 2 scallion pieces and a piece of bratwurst inside each bun. Drizzle with some of the plum sauce, sprinkle with sesame seeds, then top with a small dollop of mustard.

Yield: 12 bites

One of my favorites from my new cookbook coming out in October!

• 1 (16-ounce) package bacon
• 1 (10-ounce) package chopped frozen spinach, thawed and well drained
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) container sour cream
• 1 (1-ounce) can extra hot Rotel tomatoes, drained
• 1 cup shredded Cheddar cheese
• 1 cup shredded Parmesan cheese
• 1/2 teaspoon fresh minced garlic
• 4 to 5 green onions, chopped
• Chips for serving

In a large skillet, cook bacon over medium heat until brown.  Drain on paper towel, crumble and set aside.  In medium saucepan combine spinach, cream cheese, and sour cream.  Cook over medium heat until bubbly, stirring frequently.  Add tomatoes, Cheddar cheese, and Parmesan cheese; continue to cook, stirring frequently.  When cheese is melted, add garlic.  Then add green onions and crumbled bacon.  Keep warm until ready to serve.  Serve warm with chips.

Serves party of 25

Microwave preparation makes this appetizer a breeze to prepare. Serve with a selection of crackers or bread rounds.

• 3 tablespoons brandy
• 4 tablespoons golden raisins
• 1  8-ounce brie round or wedge
• 4 tablespoons toasted walnuts, chopped

To toast walnuts: Preheat oven to 350°. Spread chopped nuts in a single layer on ungreased baking sheet. Toast about 3 minutes stirring at 1 ½ minutes. Watch carefully. Cool on paper towel.

Place brandy and raisins in microwave cup covered loosely with a paper towel and microwave about 40 seconds. Place brie on microwave safe plate and microwave about 40 seconds.

Top with brandy soaked raisins and sprinkle walnuts over. Serve warm.

• 1 1/4 cups artichokes, drained and coarsely chopped
• 8 ounces frozen chopped spinach, thawed and squeezed
• 1 cup mayonnaise
• 1/2 cup onion, chopped
• 1 1/4 cups Parmesan Regianno cheese, grated
• 3/4 teaspoon garlic powers
• 3/4 teaspoon pepper
• teaspoon salt
• 1 cup half and half
• 1 cup heavy cream*
• Swiss cheese, shredded for topping

Combine all of the main ingredients and mix well. Let dip sit in refrigerator overnight (if you want to make ahead). The next day, place dip in greased casserole dish and sprinkle top with Swiss cheese. Bake in the preheated 350° oven until bubbly, about 30 minutes. Serve with tortilla chips or scoops

* to cut fat content, substitute 1 package softened 8-ounce “no-fat” package of cream cheese for the heavy cream