Serves 16 - 18

Push blueberries into lychees to create "eyeballs"; refrigerate in air-tight container.
Combine remaining ingredients and refrigerate so flavors meld.  Add "eyeballs" to punch just before serving.  If you are serving in a dispenser, add a few "eyeballs", but keep some out for garnish.  In a punch bowl, you can put all "eyeballs" in.

Serves 16 - 18

Combine olive oil, vinegar, honey, and salt and pepper, to taste, in a mason jar and shake to combine.  When ready to serve, dress salad greens with dressing and top with slices of beets and wedges of mandarin.

Makes 36 deviled eggs
Cook time: 10 minutes

Place eggs in a large sauce pan and bring to a boil; boil, turn off heat and let eggs sit in pot for 10 minutes.  Remove from hot water with a slotted spoon and put in ice water to stop the cooking.  Shell eggs and slice lengthwise.
Scoop the yolks out and combine with avocados, sour cream, mayonnaise, lime juice, cilantro, salt, and pepper.  Place mixture in zip-top bag, snip the end off and fill eggs with mixture.  

Serves 6 - 8
Cook time: 1 hour 

Bring a kettle of water to a boil; when boiling, pour over pasta to soften, but not cook through.  Melt butter in a small skillet and toast breadcrumbs in butter, set aside when toasted.
Meanwhile, heat a large skillet over medium high heat and saute the brats.   Add shallots and garlic to the pan, saute about 3 minutes; add olive oil if necessary.  Deglaze with sherry and wait for alcohol to cook off.  Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with spices, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
Transfer to a 9"x 13" baking dish, top with toasted breadcrumbs, and bake for 20 minutes covered, uncover and bake 10 more minutes.  Give about ten minutes to cool before serving.

Makes a 9"x9" pan
Cook time: 30 minutes

Make brownies according to package directions except: replace water with coffee, replace oil with melted butter, and use two eggs per package of brownies (some call for two eggs already).  Pour 2/3 of this batter evenly into your greased baking dish. 
Meanwhile, make your pumpkin mix: beat together cream cheese and pumpkin, add 1 egg, and pumpkin pie spice.  Pour right on top of the brownie mix.  Then top the pumpkin mixture with the remaining brownie mixture.  
Using a butter knife or small spatula, gently swirl the brownies so the pumpkin and brownie come together into a swirl pattern.  
Bake 10 minutes short of the package directions.