You need 3 cupcakes for one pair of booties.

Slice one cupcake in half horizontally. (You will end up with two short circles.) Then slice off a part of the curved section on both circles to get a flat edge on both circles. Discard the small curved section.

Put some frosting on the flat edge of one short circle and attach to one whole cupcake. (The whole cupcake is the high-top of the bootie and the short circle is the toe of the bootie.)

Repeat with the other short circle and whole cupcake. Frost the cupcakes with either pink or blue icing and then sprinkle generously with coconut. The coconut makes them look fuzzy.

Then use tube-type decorating icing to make shoelaces. You can also dye the coconut pink or blue to match the frosting if you like.

8 frozen yeast rolls, thawed and risen
1 8-oz package cream cheese
1/4 cup sugar
1 teaspoon lemon juice
1 tablespoon butter or margarine, melted
1/4 cup raisins

Icing:
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
4 teaspoons milk

Press rolls together and roll into a 12 x 15-inch rectangle. In a small bowl, blend cream cheese, sugar, lemon juice, and butter. Add raisins. Spread filling on dough. Starting with shorter side, roll dough up tightly. Pinch edges to seal. Join ends to form a ring and place seam side down on a baking sheet sprayed with non-stick cooking spray.

With scissors, make cuts nearly to the center of ring about 11/2-inches apart. Turn each slice on its side, resting on the adjoining slice. Cover with sprayed plastic wrap.

Let rise until almost double. Remove wrap and bake at 350F 20-25 minutes or until golden brown. Combine icing ingredients. Ice while still warm.

1 c. shredded sharp cheddar cheese
1/4 c. chopped onion
2 T. mayo
1 t. worchestershire sauce
bagel chips

Combine cheese, onions, mayo, and worchestershire sauce, mixing until well blended. Top bagel chips with mix and bake at 350 until cheese is melted.

1 lb bacon
1 Jar spicy brown mustard
1 pound fresh asparagus

Slice strips of bacon in half crosswise. Spread one side of bacon with a thin layer of mustard. Rinse aparagus and, and place one piece of asparagus at one end of bacon. (If aspargus is too large, you can trim off some from the blunt end, *not* the spear) Roll and secure with a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure they do not touch each other. Bake in a 375 degree oven for 30-45 minutes, turning once, until bacon is cooked. (This may be done early in the day.) Drain on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot or you can microwave them to reheat.

1 pound sausage
1/2 pound sharp Cheddar cheese — finely grated
3 cups Bisquick (or like) baking mix
1 egg
1 teaspoon cayenne pepper, or to taste

Combine all ingredients in a mixing bowl and mix well using your hands. Roll the mixture into balls about 1 inch in diameter. Place these on a lightly greased baking sheet about 1+1/2 inches apart and bake at 375F) for 15 to 20 minutes, turning them over after 10 minutes. Drain on paper towels and serve warm. Makes 5 to 6 dozen.