Notes An hour before guests arrive, start baking artichoke and spinach dip. While dip is baking, prepare two baking sheets with stuffed mushrooms and prosciutto-wrapped asparagus; set aside. Once dip has been baking for ten minutes, put brie in the oven too and bake for 15-20 minutes. (Both appetizers should be done at about the same time.) Bake stuffed mushrooms as directed. Then, increase oven temperature to 450 degrees F (220 degrees C), and bake prosciutto-wrapped asparagus as directed. Lastly, toss pasta salad with dressing.

Notes You can make desserts the day before if you like, but wait to top mini cheesecakes with cherries until just before serving. Cut brownies into one-inch squares for bite-size treats.

Notes Prepare Red Rooster pitcher-style, mixing ingredients together (change servings to accommodate your number of guests). Set out a bucket of ice and empty glasses with pitcher, then let guests help themselves. You can also set up the champagne cocktails, adding just the sugar cube and dash of bitters to each flute, then guests can pour their own glasses.