Popcorn
3 Packages Unsalted Microwave Popcorn*
3 T Melted Butter
1 T Grated Parmesan Cheese
Garlic Salt
1 t Chile Powder
Sea Salt

*Substitute Air Popped Corn if Prefered

Make the popcorn according to the directions on the bag. Pour into three bowls or popcorn tubs and top each bowl with 1T butter, tossing to coat. Toss one bowl with the cheese, the second with the garlic salt to taste and the third with the chili powder and sea salt.

Mini Chicken Apple Hot Dogs
1 Package of Mini Chicken Apple Hot Dogs, (or traditional hot dogs if you prefer)
1 Package Pillsbury Crescent Roll Dough
1 Pot Dijon Mustard

Preheat the oven according to the directions on the crescent roll package.

Wrap one mini hot dog in each of the crescent triangles and bake according to the dough's directions, until golden brown.

Serve with a side of Dijon mustard.

Crab Cakes with Orange Cilantro Aioli
For the Crab Cakes:
10 crab cakes, (or 30 mini crab cakes) from your favorite grocer or deli.
Canola Oil
For the Aioli:
1 Egg Yolk
1 C Orange Juice
1 t Mustard
2 Cloves Garlic, peeled
1/4 C Cilantro
1/2 C Olive Oil
Salt and Pepper

Put the first five Aioli ingredients into a blender or food processor and mix until a smooth liquid. Drop by drop, add the olive oil to the running food processor until the mixture is thick. (You may not need all the oil.) Season with salt and pepper to taste.

Just before serving, add enough canola oil to coat the bottom of a a medium saute pan. If you do not want to serve large cakes, separate each large cake into three small cakes. Heat the oil and cook the cakes until golden on one side, then flip and brown on the second side. If you are cooking in batches, be sure to replenish the oil with each batch.

Mini Grilled Ham and Cheese
12 Slices Black Forest Ham
1 C Grated Muenster Cheese
12 Slices Potato Bread
Butter

Generously butter one side of each slice of bread. Form 6 sandwiches with the ham and cheese, buttered side out. In a sandwich press, George Foreman grill or skillet heated to medium high cook the sandwiches to golden brown. (If you are using a skillet, press the sandwiches down with the back of a spatula or the back of another, smaller skillet.) Cut each sandwich on the diagonal then into quarters.

Serve immediately.

Veggies and Dip in a Sourdough Bread Bowl
For the Dip:
1 Package Frozen Spinach
1 C Cream
1/2 t White Pepper
Salt
2 T Cream Cheese, (optional)
1 Crusty Sourdough Boule

Boil the cream until thick. At the same time, chop up the spinach until fine in the food processor. Drain the spinach thoroughly then mix with the cream and pepper and add salt to taste. For a more tangy flavor, add cream cheese.
Cut the top off of the bread loaf then hollow out the center until about 3/4 inch thickness. Take the excess bread and cut into cubes. Spray a baking tray with olive oil and bake the cubes in a 275 degree oven until the cubes are crusty croutons, flipping once.

Fill the bread bowl with the dip. (The dip can be served hot or cold.) Serve with the croutons and a colorful display of your favorite raw vegetables.

Cupcakes with Gold Plated Almonds
Make the cupcakes from a box of your favorite white or devils food cake mix and bake according to the directions. For the icing follow the directions for buttercream frosting on the box of confectioners sugar. (Lulu mixes in a small amount of cream cheese to give the icing a more spreadible consistency).

Top each cupcake with a single gold colored jordan almond, or, as Lulu calls it, a food world "Oscar."