With rippled vegetable cutter or sharp knife, cut peeled eggs lengthwise in half.

Carefully remove yolks and place in small bowl; mash with fork.

Reserve egg white halves.

Mix mashed yolks, mayonnaise, chopped herbs, garlic-pepper blend and chopped olives.

Carefully spoon mixture into egg white halves, mounding lightly.

Cut whole pitted olives into slices; top each egg half with olive slices.

Garnish with small herb sprig or leaves.

Heat oven to 300°F.

Spray 15x10x1-inch pan with cooking spray.

In medium bowl, beat egg white, sugar and five-spice powder with whisk.

Stir in nuts until well coated.

Spread nuts in single layer in pan.

Bake 25 minutes.

Stir; bake 5 to 10 minutes longer or until toasted.

Stir in cranberries.

Cool completely, about 20 minutes.

Store in tightly covered container up to 1 week.

Heat oven to 350°F.

Spray 15x10x1-inch pan with cooking spray.

Place carrots, sweet potato and onion in pan; drizzle with oil.

Sprinkle with garlic, thyme, salt and pepper; stir to coat.

Bake uncovered about 1 hour, stirring occasionally, until vegetables are tender.

In food processor, place vegetable mixture.

Cover; process until blended.

Spoon into serving bowl.

Serve warm, or cover and refrigerate until serving.

Serve with crackers.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add bok choy, mushrooms and carrot; cook and stir 3 to 4 minutes or until bok choy is tender and wilted.

Stir in onions and gingerroot; cook and stir 1 minute longer.

In small bowl, stir together wine, 1 tablespoon soy sauce, the cornstarch and 1 teaspoon sesame oil.

Stir into vegetable mixture just until combined; remove skillet from heat.

Cool slightly.

Meanwhile, in another small bowl, mix sauce ingredients until sugar is dissolved; set aside.

For each dumpling, spoon about 1 tablespoon filling into center of pot sticker wrapper.

Wet edge of wrapper with water; bring edge of wrapper together in thirds, pinching wrapper together in center to form a pyramid.

Repeat with remaining wrappers.

(Cover prepared dumplings with damp towel to keep them from drying out.

)

In 5-quart Dutch oven, heat 1 inch water to boiling.

Spray metal colander with cooking spray.

Arrange about 8 dumplings in colander, about 1⁄2 inch apart.

Place colander in Dutch oven; cover.

Reduce heat; steam dumplings over simmering water 10 to 12 minutes or until dumplings are translucent.

Transfer to serving plate; repeat with remaining dumplings.

Serve dumplings with sauce.

In food processor, place almonds.

Cover; process 10 to 15 seconds or until finely ground.

Add roasted peppers and crushed red pepper.

Cover; process about 10 seconds or until finely ground.

Add cheese, chili sauce and 1 tablespoon of the milk.

Cover; process about 10 seconds or until well mixed.

Add remaining 1 tablespoon milk if needed for dipping consistency.

In 12-inch skillet, heat 3⁄4 inch water to boiling.

Add asparagus; cover and cook 2 minutes.

Drain.

Plunge asparagus into ice water until cold; drain.

On serving platter, arrange asparagus spears.

Serve with dip.

*To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Heat oven to 350°F.

In small bowl, stir together goat cheese and cream cheese.

Spread into ungreased 9-inch pie plate.

Spread refried beans and salsa over cheese.

Cover with foil; bake 14 to 16 minutes or until thoroughly heated.

Sprinkle with tomatoes, onions and cilantro.

Serve warm with tortilla chips.

Heat oven to 375°F.

Place bread, cut sides up, on ungreased cookie sheet.

Bake 10 minutes.

Meanwhile, mix 1⁄2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes.

Spread artichoke mixture on bread.

Sprinkle with remaining 1⁄2 cup mozzarella cheese.

Bake 15 to 20 minutes or until cheese is melted.

Place all of the ingredients in the sequence they are listed into your blender.

Start your blender on low speed then increase the speed to high until blended smooth.

Place all of the ingredients in the sequence they are listed into your blender.

Start your blender on low speed then increase the speed to high until blended smooth.

Place all of the ingredients in the sequence they are listed into your blender.

Start your blender on low speed then increase the speed to high until blended smooth