The Game Plan: Food Timeline

• Prepare the Chicken Mac Cheese except for bread crumb topping; refrigerate.
• Cook meatballs for the Teriyaki Beef Wraps; prep lettuce leaves and vegetable mixture. Refrigerate.
• Prepare the Carrot Dip and veggies for dipping; refrigerate.
• Prepare Cilantro Cream and spice mixture for Chili Powder Chicken.

• Make filling for Mini Spinach Calzones; fill calzones and hold in refrigerator.
• Soak skewers and after 30 minutes thread chicken strips for Chili Powder Chicken onto skewers; refrigerate.
• Top cheese with nut mixture for fondue.

• Begin baking apples for cider.

• Start cider simmering on stovetop with remaining ingredients.
• Top Chicken Mac and Cheese with bread crumbs and put in oven.

• Ladle cider into heat-proof punch bowl, removing spices. Add apples to bowl.
• Serve Chicken Mac and Cheese.

• Begin baking Spinach Calzones in 400-degree oven.
• Coat and bake Chili Powder Chicken skewers in same oven at same temperature.
• If desired, reheat Teriyaki meatballs (also great as cold appetizer).

• Increase oven temp to 450 degrees F. and bake cheese for Easy Fondue.
• Bring all appetizers to buffet table: Easy Fondue with crackers, Carrot Dip with Crudite, Teriyaki Beef Wraps with fixings, plus the 2 hot appetizers -- Spinach Calzones and Chili Powder Chicken with Cilantro Creme.
• Spike cider and put on some spooky music.