Champagne Punch

2 bottles of extra dry brute champagne
Half bottle of a very good white Chablis

For the punch base. Mix half of the Chablis with half-cup sugar blend well. Make sure all of the sugar has dissolved into the wine. Then add 2 bottles of the best brute you can find. But a cheaper Champagne is also good. Add fresh strawberries for garnish, and it's ready!!!!!!!!!

From: Linette

Jeanette's Cheese Ball

2 packages cream cheese
1/4 cup green pepper
2 Tbsp. onions
1 small can crushed pineapple, drained
1 Tbsp. season salt
2 cups pecans, chopped

Soften cream cheese in mixing bowl. Add green pepper, onions, crushed pineapple (drained), season salt and 1 cup of pecans. Mix well and let chill. Form into shape and put the other cup of pecans on the outside. Serve with crackers.

From: Jeanette

Hazelnut Chocolate Icing

3 tablespoons butter or margarine, softened
2 1/3 cups sifted powdered sugar
1 tablespoon Milk
3/4 teaspoon vanilla
1/2 tablespoons or so of Hazelnut Chocolate Spread (for instance Nutella)

1) Put butter or margarine and beat with electric mixer at low speed till fluffy. Scrape bowl with rubber scrapper. Add about half the sugar, beating at low speed.

2) Beat in 1 tablespoon milk, the vanilla and the chocolate spread at low speed. Slowly add the rest of the powdered sugar, beating constantly. Beat in more milk as needed to make icing more spreadable.

From: Erin