Preheat the oven to 400°F. Line a sheet pan with foil and coat it with cooking spray, or line with parchment paper. Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.

In a bowl, mix together cream cheese, cheddar cheese, onion powder, salt and pepper. Fill each jalapeno half with the cheese mixture.

Wrap each pepper half in a slice of bacon and secure with a toothpick. Arrange the peppers on the
baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Preheat oven to 375°F. Cut off the tops of each garlic head and place in the centre of a large piece of aluminum foil. Lightly drizzle them with olive oil and lightly season with salt and pepper. Loosely wrap the foil around the garlic heads and bake for 1 hour. Cool, and then squeeze the garlic heads to remove the soft cloves.

In a medium bowl, mix together remaining ingredients, reserving ½ cup of mozzarella cheese. Add garlic cloves and mix well. Spread dip into a baking dish and top with remaining mozzarella cheese. Bake until cheese is melted and dip is bubbly. Cool slightly before serving with crackers or sliced baguettes.

In a large pot, boil water with two tsp. of salt and ¼ cup of lemon juice. When water comes to a boil, add shrimp, cooking for two to three minutes. Immediately remove from heat and allow to cool in a large bowl of ice water.

In a medium bowl, mix together remaining ingredients. Remove shrimp from ice water and chop well. Add to the dressing mixture until well combined. Slice each croissant or brioche rolls in half lengthwise and add a scoop of shrimp mixture and top with an additional squeeze of lemon juice, salt, pepper and parsley.. Place the remaining roll slice on top of the mixture, and serve.

In a large bowl, add cream cheese, butter, sugars, salt, and vanilla.Mix until well blended, scraping sides of bowl as needed. Fold in chocolate chips. Refrigerate for one hour. Serve with graham crackers, butter cookies and fresh fruit.