I love salted popcorn drizzled with chocolate and left to harden. You break it up and have that wonderful salt sweet combination...ummmmm. It's best with white and dark chocolate.

Have a great time - sounds fun!

1 1/2 lbs ground turkey
1 Tbl Paprika
2 tsps Cumin
1/4 tsp cayenne pepper
1 tsp cardamon
2 tsp curry powder
1/2 cup sliced scallions
3 Tbls minced fresh ginger
Juice from one lemon
Salt and pepper to taste

Mix together all ingrediants and shape into small patties (I used a heaping 1/8 cup measuring cup). Grill approx 2 minutes per side.

I served them with yogurt dipping sauce. Loosely, this is what I did:

Yogurt dipping sauce
1 cup fat free yogurt
1/2 cup crumbled feta
Juice from one lemon
Your herb of choice (fresh chives, dried oregano or chopped fresh mint -- I used all three)
I also added a half of a seeded, peeled diced cucumber.

2 lb red seedless grapes
3 cups dry Champagne or sparkling wine at room temperature
1/4 cup granulated sugar
1 tbsp lemon zest, plus more for garnish
2 tbsp superfine sugar

Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.

OLIVE BALLS

2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1/2 teaspoon seasoned salt
1 1/2 cups chopped pecans

In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes.
When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
To serve, cut each olive ball in half, and arrange on a serving tray cut side up.