Tis the season for great parties…here are a few of my favorite creative tips and must-haves for a party to remember, at the holidays or any time. 

Grilled Lamb Chops (Giada De Laurentiis, Food Network)

Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

Directions

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Baked Fudge

Ingredients

• 4 eggs, beaten 
• 2 cups sugar
• 1/2 cup flour
• 1/2 cup cocoa
• 1 cup margarine or butter, melted
• 1 cup pecans, chopped
• 1  3/4 tsp. vanilla
• 1/4 tsp. salt

Directions

Beat eggs until lemon colored. Add dry ingredients and mix until well blended. Add melted butter or margarine to first 4 ingredients. Stir in remaining ingredients. Pour into a 8×12” pan. Set pan in larger pan of water. Bake at 325° for 45-50 minutes until set like custard. Serve warm with whipped cream or ice cream.