Stuffed dates (or other fruits)
Make these a few days in advance, cover with saran and store at room temperature.
1 small can of marzipan, found in the baking aisle
Food coloring: green, pink
1 lb. pitted dates, split open on one side
Divide the marzipan into three small dishes, coloring one batch in pink and another in green, blending each batch until it is an even color. Rub a drop of oil on your hands and pinch 1/2 tsp and roll into a ball then shape into a rectangle suitable for stuffing into the date. Arrange on small baking cups. Sprinkle with powdered sugar, if desired.
You may also press the marzipan onto dried apricots and prunes, or sandwich between walnuts or pecans.