You Don't Have to Hold a dinner Party to Entertain Friends!

Don't put off having friends over because you are too busy to hold a supper party or your budget just doesn't allow it right now. Friends just enjoy being together and a dessert and beverage buffet works just as well. The recipes in this report will help you to have a successful get-together. Plan your get together for mid-morning, mid-afternoon, or for after the supper hour. Make sure your invitation lets your guests know the type of gathering you are planning; you don't want them to skip a meal only to witness you are only serving desserts and beverages! Also have a small dish of nuts, peanuts are perfect, so your guests can counteract the sugar with protein. Have an assortment of drinks such as coffee, hot chocolate, tea - hot and/or iced, punch, etc depending on time of day and guests preference. Add a fresh fruit tray, too, for color and for those who want something light.

Gluten-Free Chocolate Cookies
1 3/4 cups confectioners' sugar
1/2 cup cocoa powder (preferably Dutch processed)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped toasted pecans

Coffee Tea

Preheat oven to 300 degrees.
Line a large cookie sheet with parchment paper; set aside.

In a medium mixing bowl merge the confectioners' sugar with the cocoa, cornstarch, and salt. Moderately add in the egg whites, stirring with a spoon until composition forms into a dough. The composition should be thick adequate that you can form it into small balls; if not add a small more confectioners' sugar and cocoa. Add the nuts and mix in well.

Form the dough into 15 equal size balls. Place balls on the parchment lined cookie sheet. Bake 15 to 19 minutes until balls are slippery and have a crackled appearance. Cool completely.

Per cookie: 110 calories, 16 g carbs, 1 g protein, 7 g fat, 45 mg sodium

Ambrosia Bundt Cake
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup granulated sugar
1/4 tsp salt
1 cup chopped pecans
1/2 cup drained pineapple tidbits
1 cup flaked coconut
1/2 cup maraschino cherries, drained well and coarsely chopped
2 tbsp grated orange peel
2 large eggs, beaten
1 cup buttermilk
3/4 cup canola oil

Preheat oven to 350 degrees.
Grease and flour a 10-inch bundt pan and set aside.

In a mixing bowl merge the flour, baking powder, baking soda, sugar, and salt. Add the pecans, pineapple, coconut, cherries, orange peel; mix well.

In a isolate bowl merge the eggs, buttermilk and oil; mix well. Add the egg composition to the dry mixture, mixing until well blended. Pour or spoon the composition into the prepared pan.

Bake cake at 350 degrees for 45 to 50 minutes or until a thin wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan for 10 minutes then Remove to a wire rack to cool completely.

Enjoy!

You Don't Have to Hold a dinner Party to Entertain Friends!

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