Prepared pantry is your entree to the party

When it comes to celebrating the holidays, the options are limitless on what you serve when friends and family stop by. OK, no one really does that "stopping by" anymore. We wait until we're invited or we invite someone over for a drink and a nosh.

Still, it's a good idea to keep the pantry stocked with extra items that can be used in a pinch: Artichoke hearts, good cheeses, olives, smoked salmon and a jar of roasted red peppers help keep the season bright and your reputation as a crack cook intact.

Fortunately, I had a jar of roasted peppers on hand when I was invited to my neighbor's on Thanksgiving for a bit of brunch and some of Heidi Hudson's amazing smoked salmon and yummy pecan rolls.

I used to insist on roasting my own peppers -- which is easy enough -- but now I give myself a break as there are so many good roasted peppers in a jar.

I used them to create these lovely little bites that take on the color of the season when arranged on a platter of lemon leaves or with sprigs of basil or rosemary.

Use a sharp white cheddar cheese and serve the squares warm or at room temperature.

These were a hit and went perfectly with the salmon and pecan rolls (OK, and a tiny mimosa).

Red Pepper Squares

8 ounces sharp white cheddar cheese

12 ounces jarred roasted red peppers

9 extra large eggs

3/4 teaspoon salt

Freshly ground black pepper to taste

Preheat oven to 350 degrees. Coarsely grate cheese. Grease an 8-by-8-inch pan with cooking spray and scatter cheese on bottom

Reserve 3 tablespoons of liquid from peppers and discard remaining juice. Thoroughly drain peppers, pat them dry and distribute evenly atop cheese. Beat eggs with salt and pepper for 2 minutes, then add reserved liquid. Beat 2 minutes longer until very light.

Pour eggs over peppers and cheese and bake for 30 minutes until just set. Let cool and refrigerate until firm. When ready to serve, cut into 16 squares and serve at room temperature or lightly warm in a low oven for a few minutes. Makes 16 squares.

Per serving: 104 calories; 8 g fat (4 g saturated fat; 69 percent calories from fat); 1 g carbohydrates; 134 mg cholesterol; 279 mg sodium; 7 g protein; trace g fiber.

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