This is a fairly simple recipe to make; it's one of those relatively healthy recipes too! Makes 70-80 pieces (two large platters), to serve 25-50, depending on how much food there is.

Ingredients:

• One 8-oz. package cream cheese
• 8 oz. Blue Cheese or Gorgonzola
• 1/2 c. sugar
• 1 tsp. chili powder
• 2 c. pecans, chopped
• 1/4 c. butter
• 1 1/4 lb. or so (about 10 small endives)
• 1-2 clusters of red grapes, washed and cut into smaller clumps
• Optional: Honey (preferably in a squeezable bear)

Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: > One 8-oz. package cream cheese > 8 oz. Blue Cheese or Gorgonzola

Meanwhile, prepare pecans. First, mix together: > 1/2 c. sugar > 1 tsp. chili powder

In skillet, on medium heat, slowly brown until sugar's melted and nuts are golden, stirring constantly: > 2 c. pecans, chopped > 1/4 c. butter > the sugar mixed w/spice

Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.

Prepare the endive. Use: > 1 1/4 lb. or so (about 10 small endives)

Cut the ends off endives, separating leaves. Spread each leaf with the cream cheese/ blue cheese mix, arranging on platter as you go.

Garnish the leaves spread with cheese with: > The caramelized pecans

Optional: Top off that with a light drizzle of: > Honey (preferably in a squeezable bear)

Warm the honey slightly if it's too thick. I actually forgot the honey last time, and it was still excellent. The sweetness of the nuts (and honey) counters the slight bitterness of the endive perfectly. To serve, you can garnish with: > 1-2 clusters of red grapes, washed and cut into smaller clumps

The platter looks elegant, and tastes great.