Holiday Hors d’oeuvres Baked Brie and apricot jam in a puff pastry   Ingredients:         A wedge of Brie         Puff pastry (usually found in the frozen fruit section)         Tablespoon melted butter         Your favorite apricot jam (I like the all fruit variety) Procedure:         Pre heat oven to 350         Follow directions on Puff pastry for thawing time         Lay out desired amount of pastry (I use 8-10 layers)         Brush each layer with melted butter         Place Brie on puff pastry         Slice the top skin off the cheese wedge and fold back         Put 3-4 tablespoons of jam on top of cheese          Place skin back on Jam and Brie         Wrap the pastry around the cheese         Brush entire exterior with butter         Place on ungreased cookie sheet         Back for 20 minutes or until golden brown         Served with sliced baguette, apples and grapes    Artichoke heart dip Ingredients:          1 cup mayonnaise          1 cup grated Parmesan cheese          1 can of artichoke hearts (not marinated)          ½ cup breadcrumbs         Pepper to taste          Optional:  Parsley, crushed red chili flakes, spinach, crab, chicken Procedure:         Preheat oven to 350         Drain and chopped artichoke hearts         Mix mayo, artichoke hearts and cheese         Add your optional ingredients         Place in an “oven to table” dish         Top with breadcrumbs         Bake for 20 minutes or until bubbling and golden.         Serve with crackers Steak toastettes  Ingredients:         ½ pound Steak         ½ cup Ann Marie’s Secret Sauce         Your favorite herb cream cheese spread          Baguette   Procedure:         Marinate the steak in Ann Marie’s Secret Sauce for 1-2 hours         Cook steak: barbecue, broil or stir-fry          Slice steak         Cut baguette in ¼ inch thick slices  Assemble:           Preheat oven to Broil           Layer on the baguette a slice of steak and a smear of cheese spread           Place on cookie sheet           Broil for 3 minutes or until bread is golden           Serve with apples and grapes Ravioli  Ingredients:         4 cups cooked of your favorite ravioli (pumpkin or squash adds a nice color for Thanksgiving)         2 Tablespoon Olive oil         Fresh or dried parsley         ½ Parmesan cheese         Salt and pepper  Procedure:         Cook ravioli according to package-let cool (This can be prepared the day before---if you do this in advance, be sure to toss the ravioli in a tablespoon of olive oil)         Heat skillet with olive oil (the skillet should be hot to medium hot)         Toss ravioli in pan and stir-fry until golden brown         Place in serving bowl and sprinkle with remaining ingredients         Toss well and serve Make the Ordinary Extraordinary