Ricotta Pancakes by Ann Harris

A perfectly simple dessert--top with powdered sugar, drizzle with chocolate or top with fruit--or all three!!

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Creme Brulee by Kyla

healthy

The Best Ever Creme Brulee by Sous Chef Tami

Tramezzini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Tramezzini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Anginetti Bite-Sized Italy copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Linguine with Wine and White Clam Sauce by Vivien

Slow Cooker, Irish Beef Stew with Guinness by Char's Kitchen

I pulled this together from a few recipes I found. Tried to keep it on the lighter side, and not make too large of a batch.