Give your guests the gift of flavor as they savor small plate dining.

Keeping portions bite-size allows your guests to sample many flavors while mingling with other party-goers.

Keep the crowd moving by placing different appetizers and snacks around a room.

The key ingredient to a party both you and your guests will enjoy is to be a part of the fun. Keep dishes simple and easy to serve, allowing you time to participate in the Holiday merriment.

Make extra appetizers and desserts in advance to refill serving platters quickly.

To please the taste buds, consider a variety of flavors in dishes your guests have not seen before.

Palates will delight in the taste and texture of creamy peanut soup, balsamic-drizzled beef crostini, beef skewers paired with peanut-bourbon sauce and a fabulous finale of cherry tarts and cookies.

2 boneless beef top loin (strip) steaks (about 1¼ pounds) or 4 tenderloin steaks (about 4 ounces each), cut 1 inch thick½ cup freshly grated Parmesan cheese1½ teaspoons all-purpose flour12 slices thin white sandwich bread, crusts removed1½ teaspoons coarse grind black pepperSalt4 ounces garlic-herb cheese spread, slightly softenedPrepared balsamic syrup*24 small arugula leavesHeat oven to 350 degrees. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray.Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of oven for six to eight minutes or until melted and light brown. Cool two minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.Cut each bread slice diagonally in half. Place in single layer on a baking sheet. Bake in 350-degree oven for six minutes or until lightly toasted but not brown. Set aside.Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices; season with salt.Meanwhile, spread one teaspoon garlic-herb cheese onto each bread piece; top with two to three steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.Makes 24 appetizers.*Available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If not available, balsamic syrup can be prepared by combining ¾ cup balsamic vinegar and two tablespoons molasses in medium saucepan; bring to boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to ¼ cup. Balsamic syrup may be stored in airtight container in refrigerator.Cook's Tip: Parmesan crisps may be made one day in advance and stored in airtight container.

1½ pounds boneless beef top sirloin or shoulder center steak (ranch steak), cut ¾ inch thick1medium red bell pepper, cut into 1-inch pieces½ to ¾ teaspoon ground black pepperChopped fresh parsley (optional)

¾ cup whipping cream½ cup chunky peanut butter½ cup water¼ cup bourbon or apple cider2 tablespoons soy sauce2 tablespoons molasses2 teaspoons minced garlic¼ to ½ teaspoon crushed red pepperSoak twenty-four 6-inch bamboo skewers in water for 10 minutes; drain.Cut beef steak into 1-inch pieces. Alternately thread two beef pieces and one bell pepper piece evenly onto each skewer. Season with black pepper.Combine sauce ingredients in medium saucepan, stirring until smooth. Bring just to boil. Reduce heat; simmer 12 minutes or until thickened, stirring frequently. Keep warm.Meanwhile place ½ of skewers on rack in broiler pan so surface of beef is three to four inches from heat. Broil about six to nine minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers.Serve with peanut sauce. Garnish with parsley, if desired.Makes 24 servings.Cook's Tip: To grill, place ½ of skewers on grid over medium heat of gas grill. Grill, covered, six to eight minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers.

1 teaspoon vegetable oil1 cup chopped onion1 teaspoon ground cumin1 pound yams, peeled, cut into chunks1 large green apple, peeled, cut into chunks1 can (14½ ounces) vegetable broth1 can (6 ounces) apple juiceteaspoon ground cinnamon½ cup creamy peanut butter¾ teaspoon salt½ teaspoon pepperDairy sour cream, chopped peanuts, thinly sliced green apples (optional)Heat oil in large saucepan over medium heat until hot. Add onion and cumin to pan; cook and stir three to four minutes or until onion is translucent.Stir in yams, apple chunks, vegetable broth, apple juice and cinnamon. Cover and bring to boil. Reduce heat and simmer covered about 20 minutes or until yams and apple are fork-tender. Add peanut butter; stir until melted.Place soup in batches in food processor or blender container and purée until smooth. Return soup to pan and heat through; season with salt and pepper. Garnish soup with dairy sour cream, peanuts and apple slices, if desired.Makes four servings.

½ cup butter, softened4 ounces cream cheese, softened2 tablespoons granulated sugar1¼ cups all-purpose flour¼ teaspoon salt1 can (20 to 21 ounces) cherry pie filling1 teaspoon Kirsch cherry liqueur (optional)Whipped cream (optional)Heat oven to 350 degrees. Beat butter, cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Add flour and salt; mix well.Roll dough into twenty-four 1-inch balls. Spray miniature muffin cups with nonstick cooking spray. Press one ball evenly onto bottom and up side of each muffin cup.Combine cherry pie filling and Kirsch, if desired, in small bowl. Spoon one tablespoon cherry mixture into each pastry-lined cup. (There should be a minimum of two cherries in each cup.)Bake for 30 to 35 minutes or until crust is golden brown. Cool in muffin cups for 10 minutes. Remove to wire racks to cool completely. Garnish each with dollop of whipped cream, if desired.Makes 24 pies.

1 cup dried tart cherries, coarsely chopped3 cups all-purpose flour1 cup butter, softened1 cup granulated sugar2 eggs1 teaspoon vanilla extract1 teaspoon salt1 tablespoon freshly grated orange peel1 cup honey-roasted peanuts, finely chopped½ cup chocolate chips, melted (optional)Combine cherries and two teaspoons of the flour in small bowl; toss to mix well. Set aside.Beat butter, sugar, eggs and vanilla in large mixing bowl with electric mixer on medium until light and fluffy. Reduce speed to low; gradually beat in remaining flour and salt. Add orange peel and cherry mixture; mix to combine.Divide dough into thirds; shape each third into log, 1½ inches in diameter and about seven inches long. Roll each log incup peanuts. Wrap each log in waxed paper or plastic wrap, twisting ends to seal. Refrigerate at least four hours.Heat oven to 400 degrees. Unwrap logs and cut crosswise into ¼-inch slices. Place slices one to two inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned.Remove cookies from cookie sheet to wire racks; cool completely. Drizzle cookies with melted chocolate chips for festive appearance, if desired. Store in airtight container.Makes about seven dozen cookiesCook's Tips: Peanuts must be finely chopped to easily slice dough into rounds.Cookie dough logs may be made in advance, wrapped airtight and refrigerated for up to three days or frozen up to two weeks. Thaw frozen dough in refrigerator before slicing and baking.

Use roasted peanuts to add texture and flavor to a green salad, or as a complement to fruit and cheese. A bowl of peanuts makes a perfect party munch. For dessert, spread mini shortbread cookies with crunchy peanut butter and cherry jam. Top with a second cookie.Create another quick dessert with convenient canned cherry pie filling warmed and spooned over vanilla ice cream or prepared pound cake. Dried tart cherries add a special touch to salads and baked goods, or combined with honey-roasted peanuts for a merry snack mix.Cut roasted beef tenderloin, cooked steak or thick-cut deli roast beef into bite-size pieces and skewer with olives and cubes of cheese. Serve with prepared hummus, basil pesto or heated marinara sauce for dipping. Or, heat up fully-cooked meatballs and dip into prepared peanut sauce, barbecue sauce or blue cheese salad dressing.