Holiday recipes

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TOP 20 FESTIVE APPETIZERS & DESSERTS FROM

Simple Turtle Cookie Cups

PREP TIME: 45 min TOTAL TIME: 1 hr 15 min MAKES: 36 cookie cups

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Ingredients
1 3 1 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix tablespoons vegetable oil tablespoon water egg

Heat oven to 375F. Place miniature paper baking cups in each of 36 mini muffin cups. In large bowl stir cookie mix, oil, water, and egg until soft dough forms. Shape dough into 36 (1-1/4 inch) balls; place in muffin cups. Bake 8 to 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes. Top with pecan halves. Cool completely, about 30 minutes. Remove from pans with narrow spatula.

36 round milk chocolate-covered chewy caramels, unwrapped 36 pecan halves

Black and White Chocolate Macadamia Bars

PREP TIME: 25 min TOTAL TIME: 1 hr 15 min MAKES: 32 bars

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Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In large bowl, mix cookie mix, flour, butter and egg until well mixed. Press dough into bottom of prepared pan. Bake 16 to 18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in small saucepan melt 1 cup of the chocolate chips and half of the sweetened condensed milk over medium-low heat, stirring frequently; remove from heat. Stir in remaining condensed milk, egg and vanilla. Spread over crust. Sprinkle with remaining 1 cup chocolate chips and nuts. Bake 22 to 25 minutes or until set. Cool completely, about 30 minutes. For white chocolate drizzle, place baking chips and oil in small resealable freezer plastic bag. Microwave on medium (50%) for 1 minute to 1 minute 15 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 8 rows by 4 rows.

Ingredients
COOKIE BASE 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 2 tablespoons Gold Medal all-purpose flour 1/3 cup butter or margarine, softened 1 egg FUDGE FILLING 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 can (14 oz) sweetened condensed milk (not evaporated) 1 egg 2 teaspoons vanilla 1 cup chopped macadamia nuts 1/4 cup white vanilla baking chips 1 teaspoon vegetable oil
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Pepper Jack Cheese Ball

PREP TIME: 15 min TOTAL TIME: 15 min MAKES: 18 servings

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In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.

Ingredients
1 cups shredded pepper Jack cheese (6 oz) 1 2 1 cup shredded sharp Cheddar cheese (4 oz) packages (3 oz each) cream cheese, softened tablespoon lime juice

1/2 teaspoon onion powder 1/4 cup sliced ripe olives 1/4 cup chopped fresh cilantro 3/4 cup nacho-flavored tortilla chips, crushed Assorted crackers or tortilla chips
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Bourbon Pecan Pie with Pecan Crust

PREP TIME: 30 min TOTAL TIME: 4 hrs MAKES: 8 servings

Heat oven to 325F. In bottom of ungreased 9-inch glass pie plate, mix 1/3 cup chopped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat eggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate. Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40 to 45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours 30 minutes. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.

Ingredients
CRUST 1/3 cup finely chopped pecans 2 tablespoons Gold Medal all-purpose flour 1 box Pillsbury refrigerated pie crusts, softened as directed on box FILLING 3 eggs 3/4 cup packed brown sugar 3 tablespoons Gold Medal all-purpose flour 1 cup dark corn syrup 2 tablespoons butter or margarine, melted 2 tablespoons bourbon 1 cups pecan halves TOPPING 3/4 cup whipping cream 2 tablespoons packed brown sugar 1 teaspoon vanilla

Eggnog Pots de Crme

PREP TIME: 15 min TOTAL TIME: 8 hrs 15 min MAKES: 6 servings

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Ingredients
1 cups dairy eggnog 1/2 cup half-and-half 3 2 egg yolks teaspoons cornstarch Ground nutmeg

In 2-quart saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot. In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk. Stir a small amount of the hot eggnog mixture into egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat. Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.

1/2 teaspoon rum flavor

Cranberry-AppleNut Bread
PREP TIME: 15 min TOTAL TIME: 2 hrs 50 min MAKES: 1 loaf

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Heat oven to 350F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening. In large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into pan. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 1/2 hours, before slicing.
3/4 cup sugar 1/2 cup vegetable oil 1 1 egg cup shredded peeled apple (about 1 medium)

Ingredients

1 cups Gold Medal all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup chopped walnuts 1/2 cup dried cranberries 1 tablespoon sugar
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1/2 teaspoon ground cinnamon

OH SO GOOD Chocolate Cherry Cookies

PREP TIME: 1 hr 10 min TOTAL TIME: 1 hr 30 min MAKES: 36 cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix tablespoons water egg cup semi sweet chocolate chips (from 12-oz. bag)

Heat oven to 350F. In a large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in almonds. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Place 1 cherry on each cookie. Bake 8 to 10 minutes. Cool 1 minute before removing from cookie sheet. Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on HIGH 30 to 45 seconds; stir until smooth. Spoon generous teaspoon on each cookie and spread over cookie. Allow chocolate to set until firmed; about 30 minutes.

1/4 cup vegetable oil 2 1 1

1/4 cup almonds, finely chopped

1/4 cup whipping cream 36 maraschino cherries, from 2 jars, drained, pat dry

Artichoke Triangles
PREP TIME: 50 min TOTAL TIME: 1 hr 25 min MAKES: 24 servings

Heat oven to 400F. Line large cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half. On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares. Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes. Bake 20 to 25 minutes or until golden brown. Serve warm.
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Ingredients
can (14 to 16 oz) artichoke hearts, well drained and chopped

1/2 cup mayonnaise or salad dressing 1/4 cup shredded Swiss cheese (1 oz) 1/4 cup freshly grated Parmesan cheese 1 1 2 clove garlic, finely chopped package (17.3 oz) frozen puff pastry, thawed tablespoons half-and-half 1/8 teaspoon freshly cracked pepper

Caramel AppleNut Bars

PREP TIME: 15 min TOTAL TIME: 2 hrs 20 min MAKES: 36 bars

Ingredients

Heat oven to 350F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes. Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture. Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

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2 2 1 cups Gold Medal all-purpose flour cups quick-cooking oats teaspoon baking soda 1 cups packed brown sugar 1/2 teaspoon salt 1 cups butter or margarine, softened 1/2 cup caramel topping 3 1 tablespoons Gold Medal all-purpose flour medium apple, peeled, chopped (1 cup)

1/2 cup coarsely chopped pecans

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CranberryTopped Brie
PREP TIME: 5 min TOTAL TIME: 25 min MAKES: 12 servings

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Heat oven to 325F. Place cheese on cookie sheet. Bake 10 to 15 minutes or until softened. Spoon cranberry sauce over cheese; sprinkle with almonds. Bake about 5 minutes longer or until sauce is heated. Serve with crackers.

Ingredients
1 2 round (8 oz) Brie cheese tablespoons sliced almonds

1/2 cup cranberry sauce 1/2 package (9.5-oz size) baked whole-grain wheat cracker squares

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Double Chocolate Cherry Cookies

PREP TIME: 1 hr TOTAL TIME: 1 hr MAKES: 4 dozen cookies

Ingredients
1 cups sugar 1 cup butter or margarine, softened 1/4 cup milk 1/4 teaspoon almond extract 1 egg 1 cups Gold Medal all-purpose flour 1/3 cup unsweetened baking cocoa 1/2 teaspoon baking soda 1 1 1 cup quick-cooking oats cup semisweet chocolate chips cup dried cherries

Heat oven to 350F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

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Crab Fondue
PREP TIME: 30 min TOTAL TIME: 30 min MAKES: 28 servings

In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours. Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)

Ingredients
2 2 cups shredded Gruyre or Swiss cheese (8 oz) packages (8 oz each) cream cheese, softened

1/4 cup frozen stir-fry bell peppers and onions (from 1-lb bag) 1/2 cup dry white wine or milk 1/8 teaspoon ground red pepper (cayenne) 3 1 cans (6 oz each) crabmeat, drained and cartilage removed loaf (14 to 16 oz) French bread, cut into 1-inch cubes
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German Chocolate Thumbprints

PREP TIME: 1 hr 30 min TOTAL TIME: 1 hr 30 min MAKES: 3 1/2 dozen cookies

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Ingredients
1 box Betty Crocker SuperMoist German chocolate cake mix

Heat oven to 350F. In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms. Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with level 1/4 measuring teaspoon of the frosting. Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Sprinkle each with 1/4 teaspoon of the toasted coconut. Cool completely, about 15 minutes.

2/3 cup flaked coconut 1/4 cup vegetable oil 2 eggs 1/3 cup Betty Crocker Rich & Creamy coconut pecan frosting (from 1-lb container) 1/4 cup flaked coconut, toasted

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Cranberry-Orange Cheesecake
PREP TIME: 15 min TOTAL TIME: 7 hrs 30 min MAKES: 12 servings

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Heat oven to 300F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan. Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours. Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time. Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.

Ingredients
CHEESECAKE 1 cups chocolate cookie crumbs 1/4 cup powdered sugar 1/4 cup butter or margarine, melted 3 packages (8 oz each) cream cheese, softened 1 container (8 oz) sour cream (1 cup) 4 eggs 1 cup granulated sugar 2 tablespoons grated orange peel 2 tablespoons orange-flavored liqueur (if desired) TOPPING 2 cups fresh or frozen cranberries (8 oz) 1/2 cup sugar 2 teaspoons cornstarch 1/2 cup water 1/2 cup orange marmalade

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Slow Cooker Meatballs

PREP TIME: 15 min TOTAL TIME: 7 hrs 15 min MAKES: 16 servings

with Roasted Red Pepper Sauce

Ingredients
1 pounds frozen meatballs (from two 1-pound packages), thawed 1 jar (7.25 ounces) roasted red bell peppers, drained

Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs. Cover and cook on Low heat setting 6 to 7 hours. Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

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1/4 cup grated Parmesan cheese 1/4 cup Italian dressing 1 jar (26 ounces) marinara sauce

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Crme Brle Squares

PREP TIME: 25 min TOTAL TIME: 5 hrs 25 min MAKES: 24 bars

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Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Reduce oven temperature to 300F. In large bowl, beat egg yolks and sugar with wire whisk until well blended; gradually beat in whipping cream and vanilla. Pour over crust. Bake 45 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate at least 3 hours before serving. Set oven control to broil. Sprinkle top of bar with brown sugar. Broil with top about 5 inches from heat 2 to 3 minutes or until top is brown and sugar is melted. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix egg egg yolks, slightly beaten

1/2 cup butter, softened 1 5

1/4 cup granulated sugar 1 cup heavy whipping cream 1 3 teaspoon vanilla tablespoons packed brown sugar

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Ginger-Spiced Almonds
PREP TIME: 30 min TOTAL TIME: 2 hrs 5 min MAKES: 32 servings

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Heat oven to 325F. In 15x10x1-inch pan, spread almonds. Bake 25 to 30 minutes, stirring occasionally, until lightly toasted. Meanwhile, in small bowl, mix remaining ingredients except egg whites and butter; set aside. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Continue beating, gradually adding sugar mixture. Fold in almonds. Place butter in same pan. Place in oven 3 to 5 minutes or until butter is melted. Spread almond mixture over butter. Bake 30 to 35 minutes, stirring every 10 minutes, until almonds are brown and no butter remains. Cool completely, about 1 hour. Store in airtight container.

Ingredients
5 1 1 cups blanched whole almonds cup sugar tablespoon grated gingerroot

1 teaspoons garlic salt 1/2 teaspoon dry mustard 1/2 teaspoon onion powder 2 egg whites 1/3 cup butter or margarine, cut into pieces

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Chocolate-Glazed Cherry-Pecan Pie

PREP TIME: 15 min TOTAL TIME: 2 hrs MAKES: 8 servings

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In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain. Heat oven to 375F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.
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Ingredients
2/3 cup dried cherries tablespoons brandy refrigerated pie crust tablespoons butter or margarine, melted

3/4 cup sugar 3/4 cup light corn syrup 1/2 teaspoon almond extract 3 eggs 1 cups broken pecans 1/4 cup semisweet chocolate chips 1/2 teaspoon vegetable oil
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Tangy Hot Cheese and Caper Spread

PREP TIME: 10 min TOTAL TIME: 10 min MAKES: 24 servings

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Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds. Serve cheese spread with baguette slices.

Ingredients
1 1 package (6 ounces) chvre (goat) cheese with peppercorns, softened cup shredded fresh Parmesan cheese (4 ounces)

1/4 cup mayonnaise or salad dressing 1/4 cup diced red bell pepper 2 tablespoons small capers, drained Toasted baguette slices

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CranberryApricot Bars
PREP TIME: 20 min TOTAL TIME: 1 hr 40 min MAKES: 16 bars

Heat oven to 350F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan. Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients. Remove partially baked crust from oven. Reduce oven temperature to 325F. Spread filling evenly over crust. Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.
CRUST 1 cups Gold Medal all-purpose flour 1/2 cup butter or margarine, softened 1/4 cup sugar FILLING 1/2 cup chopped dried apricots 1/2 cup sweetened dried cranberries 1/4 cup sugar 1 3 tablespoon cornstarch tablespoons orange juice
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Ingredients

1/4 cup honey