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I made these as part of my Christmas cookie goodie bags. They were raved over by everyone! I had so many people beg me for the recipe. When you are making these, definitely make sure that you have your peanut butter cups unwrapped before the cookies go in the oven. I kept forgetting and then racing the timer to unwrap all the cup so they were ready to press into the cookies immediately out of the oven.

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Baked Cheese Olives

Reviewed: Jan. 13, 2008

These are wonderful. I was slightly worried about the taste combination, but they were a big hit with everyone. The cayenne pepper gave them a great kick. I put everything into my Kitchen Aid mixer and let it run until the dough was well blended and formed a big moist lump. It takes a little bit of time to individual wrap every olive, but it's well worth it.

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Guacamole

Reviewed: Nov. 24, 2008

Amazing. I am a nut for guacamole and this is the best recipe I have ever tasted. It's not necessary to follow the measurements, just throw your stuff in to taste. I prefer a chunkier guac, so I don't mash up my avocado so much. Also, the fresh cilantro and lime juice are the key here. Don't skimp on the lime juice.

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Creamy Hot Cocoa

Reviewed: Dec. 31, 2008

This is excellent, but I didn't use the cream at the end. Also, maybe it's just me, but Nestle cocoa seems to taste better than Hershey's.

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Bella's Rosemary Red Potatoes

Reviewed: Mar. 26, 2011

These are wonderfully aromatic and delicious, yet so simple. Bake until they are crispy on the outside.

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Baked Scallops

Reviewed: Jul. 28, 2011

These are very flavorful. I added a little lemon juice in the dish with the butter and scallops before adding the dry topping.

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Butter Pecan Cookies

Reviewed: Dec. 28, 2007

This recipe is excellent. I chopped up some pecans very fine and mixed them in with the dough. I also added a teaspoon or so of vanilla. Also, I prefer to use sugar on the bottom of the glass for flattening instead of flour. The cookies are very tasty: nice and buttery and not too sweet.

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Artichoke and Crabmeat Triangles

Reviewed: Jan. 13, 2008

This is a wonderful recipe, but I was unsure about using the English muffins. Instead, I put the mix into a casserole dish, baked it until bubbly and slightly brown and served it as a dip with french bread slices and tostitos. Everyone loved it. I had friends sitting around the food table unable to stop themselves from eating it.

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