Gayla,
Here are some recipes to serve in between all of the chocolate.LOL!!

Bacon Appetizer Cresents Approx. 4 doz.
Filling can be prepared in advance.
1 8oz. pkg. cream cheese, softened
8 bacon slices, crisply cooked and crumbled
1/3 c (1-1/2oz) grated parmesan cheese
1/4 c finely chopped onion
2 T chopped parsley
1 T milk 2 8oz. cans Pillsbury Refridgerated Quick Cresent Dinner Rolls
1 egg, beaten
1 t cold water
Preheat oven to 375. Beat cream cheese, bacon, parmesan cheese, onion, parsley and mik in small mixing bow at med. speed w/ electric mixer until well blended. Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle w/ 2 rounded measuring T of cream cheese mixture. Cut each rectangle in half diagonalluy; repeat w/ opposite corners. Cut in half corsswise to form 6 triangles. Roll up triangles, starting at short ends. Place on greased cookie sheet, brush w/ comined egg and water. Sprinkle with poppy seed if deired. Bake 12 to 15 min. or until golden brown. Serve immediately.
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Chiken Breasts W/ Raspberries - 6 dinner portions
6 whole chicken breasts (12 halsves), skinned, boned, & pounded thin (1/4 ")
salt & pepper to taste
4 T (1/2 stick) unsalted butter
3 T Raspberry vinegar
1/3 c dry white wine
1-1/2 c fresh or frozen rasperries, thawed if frozen
Sprinkle both sides of the chicken w/ salt & pepper. Melt the butter in a large saute' pan over med-high heat. Saute' the chicken, a few pieces at a time, in the butter just until browned on each side. Remove to a warmed serving platter. Pour the vinegar and wine into the pan to deglaze it. Stir in the raspberries and cook over high heat, stirring constantly, until slightly thickened. Pour the sauce over the chicken and serve.
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Asparagus Roll-ups - 28 hors d'oeuvers
14 thin slices white bread, crusts trimmed
8 slices bacon, cooked crisp, drained and crumbled
8 oz. cream cheese, room temp
finely grated zest of 1 lemon
28 asparagus spears. cooked crisp tender
melted unsalted butter
Flatten the bread slices by rolling over them w/ a rolling pin. Combine the bacon, cream cheese and lemon zest. Spread an even layer of this mixture on easch flattened bread slice. Place 2 asparagus spears,w/ the tips facing in opposite direction, on one edge of each bread slice. Rollup each slice like a jelly roll. Cut each roll in half and place seam side down on a lightly greased cookie sheet. (The rollups can be prepared up to this point 3 hours in advance. Store covered in the fridge.)
Preheat broiler. Brush the tops and sides of the rollups w/ melted butter. Broil 6 inches from the heat until lightly browned and toasted. Serve hot.
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Champagne Salad Dressing about 3 cups
Nice on a tossed salad of your favorite greens.
3 egg yolks
1 T prepared Dijon-style mustard
1/2 c Champagne vinegar
salt & pepper to taste
2 c corn oil
Combine egg yolks, mustard and vinegar in the bowl of a food processor fitted w/ a steel blade and season to taste w/ salt and pepper. Process for 1 min. With the motor still running, dribble in the oil in a slow, steady stream. When all the oil has been incorporated, shut off processor, scrape down sides of bowl, and taste. Correct seasonings if necessary (the dressing should be quite tart), and re-process to blend. Transfer to storage container and chill covered until ready to use.