Here we are, past the first big hurdle of the holiday season but just really getting into the big party whirl that will last until New Year's Day. If you want to have the food spread that will make your party the hit of the circuit, read on!

First off, the "party in a box" solutions, those items you can order that will instantly add pizzazz to your party.

Great Lakes Popcorn is, quite simply, the greatest popcorn on earth. Yes, I know, you've had your fill of those three-flavor tins that litter the landscape this time of year. Your party guests probably have, too. So it'll be enormous fun to watch their eyes when they snag a handful of what turns out to be Wild Walleye, Bacon and Cheese or my new favorite Nutty Vanilla Butternut.

Bill and Kit, the owners, made the big time earlier this year, being featured on "Roker On The Road" on FoodTV, but they haven't let their newfound media stardom go to their heads. The product is every bit as good as ever.

TexMexToGo is probably the greatest party-in-a-box solution on the Internet. You Texas expatriates and other lovers of all things Tex-Mex can find everything from salsa and chips to serapes and chili pepper lights. You can even get your very own tortilla press and make your guests think you spent hours making all the tortilla chips they're scarfing down.

My personal favorite item in the catalog is the Rice Mex. With about 20 minutes, some chicken and a couple of jars of that sauce, you can have a steaming pot of Arroz con Pollo that will knock 'em dead.

Of course, you just might want to make your own appetizers and munchies, but you of course don't want to do the same old sausage balls and stuff that everyone else makes.

To the rescue come the folks at Ace Bakery, in Toronto, Ontario. They have a new cookbook, available through their Web site, and it's loaded with all manner of recipes that will send your palate into the stratosphere. Even better, author Linda Haynes is donating all her royalties from the sales to programs that assist low-income families, support organic farming and finance culinary scholarships.

Those of you who keep up with Paulette Mitchell's daily recipes will be familiar with crostini. Here, Ms. Haynes takes it to the ultimate with an elegant topping. And it's easy to make!

Grilled Shrimp And Avocado Butter Crostini

The crispness of the bread, the creaminess of the avocado, and the crunch of the shrimp make a mouthwatering combination. If you can't find the chipotle and ancho peppers, substitute chili or cayenne pepper to taste. You can prepare all the components ahead of time and serve cool, but I prefer the taste of these crostini when the bread and shrimp are still warm.

Avocado Butter

1 avocado, peeled, pit removed
juice of 1 lime
1 Tbsp. finely minced onion
1/8 tsp. kosher salt
1/8 tsp. freshly ground white pepper
1/8 tsp. chipotle pepper, or to taste
1/8 tsp. ancho pepper, or to taste
2 tsp. shredded fresh basil

Shrimp

½ cup vegetable or canola oil
2 Tbsp. lemon juice
1 Tbsp. minced garlic
12 extra large shrimp, head off, shell on and de-veined
1/8 tsp. freshly ground white pepper

Crostini

12 slices of baguette cut ¼ inch thick
1 Tbsp. extra virgin olive oil
1 ½ tsp. finely minced jalapeno pepper for garnish (optional)

For the Avocado Butter

I like the avocado butter very smooth. If you prefer it chunky, mash accordingly. Place three-quarters of the lime juice and all the other ingredients, except the basil, in a blender or food processor. Blend and taste. Add the basil and more lime juice and spices if you like. Put in a bowl and press plastic wrap to the surface of the avocado butter to prevent it from turning brown. Refrigerate if not using within the hour. Bring to room temperature before assembly.

For the Shrimp

Pour the oil into a dish large enough to hold all the shrimp in one layer. Mix the lemon juice and the garlic into the oil. Toss the shrimps in the oil until they are well coated. Marinate at room temperature for half to three-quarters of an hour, turning it occasionally.

Heat a grill, cast iron skillet, or grill pan until very hot. Cook the shrimp on both sides until they are bright pink and cooked through, approximately 90 seconds per side. Check to see if they are cooked to your liking by cutting a small piece from the thick part of one shrimp. Remove from the heat and cool just to the point at which you can peel them.

For the Crostini

Toast or grill the bread and then brush with a little olive oil. Spread the avocado butter thickly over each slice and top with a warm shrimp. Garnish with some jalapeno pepper if you want a bit more bite.

And speaking of Paulette Mitchell, here's one of my very favorites from her vast recipe collection. You can make these far ahead of time and set them out for your guests. As with the Great Lakes Popcorn, the fun will be in watching your guests' reactions when they realize the flavors they're tasting are more than what they expected.

Spiced Mixed Nuts

These tasty nuts are a holiday tradition that makes a party treat, a welcome gift and, for the busy cook, a sweet reward.

Ingredients

½ c. sugar

1 tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground nutmeg

¼ tsp. allspice (see Tip)

¼ tsp. ground ginger

1 egg white

2 tbsp. cold water

1 c. (4 ounces) whole walnuts

½ c. (2 ounces) unblanched almonds

½ c. (3 ounces) hazelnuts

½ c. (2 ounches) whole pecans

Preparation

Preheat the oven to 275° F. Line a jelly-roll pan with aluminum foil and spray with vegetable-oil cooking spray.

Combine the sugar, cinnamon, salt, nutmeg, allspice, and ginger powder in a medium bowl. Lightly beat the egg white until foamy in a small bowl and stir in the water; stir into the sugar mixture. Add the nuts and stir until evenly coated.

Using a slotted spoon, remove the nuts from the mixture, letting the excess sugar mixture drain off. Spread the nuts on the prepared pan. Bake, stirring occasionally, for about 45 minutes, or until lightly browned and dry. Let cool.

When cool, break the nuts apart, if necessary.

Advance Preparation

The nuts will keep for up to 3 weeks in an airtight container at room temperature.

YIELD: 2 ½ cups

Got a question? Comment? Topic you'd like to see covered? Drop me a line anytime!