MEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM

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1 Holiday MEMBER-EXCLUSIVE recipes TOP 0 FESTIVE APPETIZERS & DESSERTS FROM

2 Simple Turtle Cookie Cups PREP TIME: 45 min TOTAL TIME: hr 5 min MAKES: 6 cookie cups pouch ( lb.5 oz) Betty Crocker double chocolate chunk cookie mix tablespoons vegetable oil tablespoon water egg 6 round milk chocolate-covered chewy caramels, unwrapped 6 pecan halves Heat oven to 75 F. Place miniature paper baking cups in each of 6 mini muffin cups. In large bowl stir cookie mix, oil, water, and egg until soft dough forms. Shape dough into 6 (-/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 0 minutes. Remove from pans with narrow spatula.

3 Black and White Chocolate Macadamia Bars PREP TIME: 5 min TOTAL TIME: hr 5 min MAKES: bars 4 5 Heat oven to 50 F. Spray x9-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 6 to 8 minutes or until light golden brown. Cool 0 minutes. Meanwhile, in small saucepan melt 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 cup chocolate chips and nuts. Bake to 5 minutes or until set. Cool completely, about 0 minutes. For white chocolate drizzle, place baking chips and oil in small resealable freezer plastic bag. Microwave on medium (50%) for minute to minute 5 seconds, turning ng bag over after 5 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 0 minutes. For bars, cut into 8 rows by 4 rows. COOKIE BASE pouch ( lb.5 oz) Betty Crocker sugar cookie mix tablespoons Gold Medal all-purpose flour / cup butter or margarine, softened egg FUDGE FILLING bag ( oz) semisweet chocolate chips ( cups) can (4 oz) sweetened condensed milk (not evaporated) egg teaspoons vanilla cup chopped macadamia nuts /4 cup white vanilla baking chips teaspoon vegetable oil

4 Pepper Jack Cheese Ball PREP TIME: 5 min TOTAL TIME: 5 min MAKES: 8 servings 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. ½ cups shredded pepper Jack cheese (6 oz) cup shredded sharp Cheddar cheese (4 oz) packages ( oz each) cream cheese, softened tablespoon lime juice / teaspoon onion powder /4 cup sliced ripe olives /4 cup chopped fresh cilantro /4 cup nacho-flavored tortilla chips, crushed Assorted crackers or tortilla chips

5 Bourbon Pecan Pie with Pecan Crust PREP TIME: 0 min TOTAL TIME: 4 hrs MAKES: 8 servings 4 Heat oven to 5 F. In bottom of ungreased 9-inch glass pie plate, mix / cup chopped pecans and 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 /4 cup brown sugar, tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate. Bake 5 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 hours 0 minutes. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream. CRUST / cup finely chopped pecans tablespoons Gold Medal all-purpose flour box Pillsbury refrigerated pie crusts, softened as directed on box FILLING eggs /4 cup packed brown sugar tablespoons Gold Medal all-purpose flour cup dark corn syrup tablespoons butter or margarine, melted tablespoons bourbon ½ cups pecan halves TOPPING /4 cup whipping cream tablespoons packed brown sugar teaspoon vanilla 4

6 Eggnog Pots de Crème PREP TIME: 5 min TOTAL TIME: 8 hrs 5 min MAKES: 6 servings ½ cups dairy eggnog / cup half-and-half egg yolks teaspoons cornstarch / teaspoon rum flavor Ground nutmeg In -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. 5

7 Cranberry-Apple- Nut Bread PREP TIME: 5 min TOTAL TIME: hrs 50 min MAKES: loaf Heat oven to 50 F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening. In large bowl, mix /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 tablespoon sugar and the cinnamon; sprinkle over batter. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 0 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about / hours, before slicing. /4 cup sugar / cup vegetable oil egg cup shredded peeled apple (about medium) ½ cups Gold Medal all-purpose flour / teaspoon baking soda / teaspoon baking powder / teaspoon salt /4 cup chopped walnuts / cup dried cranberries tablespoon sugar / teaspoon ground cinnamon 6

8 OH SO GOOD Chocolate Cherry Cookies PREP TIME: hr 0 min TOTAL TIME: hr 0 min MAKES: 6 cookies pouch ( lb.5 oz) Betty Crocker double chocolate chunk cookie mix /4 cup vegetable oil tablespoons water egg /4 cup almonds, finely chopped cup semi sweet chocolate chips (from -oz. bag) /4 cup whipping cream 6 maraschino cherries, from jars, drained, pat dry Heat oven to 50 F. In a large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in almonds. Drop dough by rounded teaspoonfuls inches apart onto ungreased cookie sheet. Place cherry on each cookie. Bake 8 to 0 minutes. Cool minute before removing from cookie sheet. Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on HIGH 0 to 45 seconds; stir until smooth. Spoon generous teaspoon on each cookie and spread over cookie. Allow chocolate to set until firmed; about 0 minutes. 7

9 Artichoke Triangles PREP TIME: 50 min TOTAL TIME: hr 5 min MAKES: 4 servings 4 Heat oven to 400 F. 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 sheet of pastry into x9-inch rectangle, trimming edges if necessary. Cut into twelve -inch squares. Place 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 0 minutes. Bake 0 to 5 minutes or until golden brown. Serve warm. can (4 to 6 oz) artichoke hearts, well drained and chopped / cup mayonnaise or salad dressing /4 cup shredded Swiss cheese ( oz) /4 cup freshly grated Parmesan cheese clove garlic, finely chopped /8 teaspoon freshly cracked pepper package (7. oz) frozen puff pastry, thawed tablespoons half-and-half 8

10 Caramel Apple- Nut Bars PREP TIME: 5 min TOTAL TIME: hrs 0 min MAKES: 6 bars cups Gold Medal all-purpose flour cups quick-cooking oats ½ cups packed brown sugar teaspoon baking soda / teaspoon salt ¼ cups butter or margarine, softened / cup caramel topping tablespoons Gold Medal all-purpose flour medium apple, peeled, chopped ( cup) / cup coarsely chopped pecans Heat oven to 50 F. Grease bottom and sides of x9-inch pan with shortening or cooking spray. In large bowl, beat 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 cups of the mixture in pan. Bake 0 minutes. Meanwhile, in small bowl, mix caramel topping and tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture. Bake 0 to 5 minutes or until golden brown. Cool completely, about hour 0 minutes. For bars, cut into 6 rows by 6 rows. 9

11 Cranberry- Topped Brie PREP TIME: 5 min TOTAL TIME: 5 min MAKES: servings Heat oven to 5 F. Place cheese on cookie sheet. Bake 0 to 5 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. round (8 oz) Brie cheese / cup cranberry sauce tablespoons sliced almonds / package (9.5-oz size) baked whole-grain wheat cracker squares 0

12 Double Chocolate Cherry Cookies PREP TIME: hr TOTAL TIME: hr MAKES: 4 dozen cookies ¼ cups sugar cup butter or margarine, softened /4 cup milk /4 teaspoon almond extract egg ¾ cups Gold Medal all-purpose flour / cup unsweetened baking cocoa / teaspoon baking soda cup quick-cooking oats cup semisweet chocolate chips cup dried cherries Heat oven to 50 F. 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 inches apart onto ungreased cookie sheets. Bake 0 to 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.

13 Crab Fondue PREP TIME: 0 min TOTAL TIME: 0 min MAKES: 8 servings In -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 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.) cups shredded Gruyère or Swiss cheese (8 oz) packages (8 oz each) cream cheese, softened /4 cup frozen stir-fry bell peppers and onions (from -lb bag) / cup dry white wine or milk /8 teaspoon ground red pepper (cayenne) cans (6 oz each) crabmeat, drained and cartilage removed loaf (4 to 6 oz) French bread, cut into -inch cubes

14 German Chocolate Thumbprints PREP TIME: hr 0 min TOTAL TIME: hr 0 min MAKES: / dozen cookies box Betty Crocker SuperMoist German chocolate cake mix / cup flaked coconut /4 cup vegetable oil eggs / cup Betty Crocker Rich & Creamy coconut pecan frosting (from -lb container) /4 cup flaked coconut, toasted Heat oven to 50 F. In large bowl, mix cake mix, / cup coconut, the oil and eggs with spoon until dough forms. Shape dough into -inch balls; place about 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 /4 measuring teaspoon of the frosting. Bake 8 to minutes or until set. Cool minute; remove from cookie sheets to cooling racks. Sprinkle each with /4 teaspoon of the toasted coconut. Cool completely, about 5 minutes.

15 Cranberry-Orange Cheesecake PREP TIME: 5 min TOTAL TIME: 7 hrs 0 min MAKES: servings 4 5 Heat oven to 00 F. Wrap outside of 9- or 0-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, cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust. Bake hour 0 minutes to hour 0 minutes or until center is set. Cool 5 minutes; carefully run knife around side of pan to loosen cheesecake. Cool hour. Cover; refrigerate at least 4 hours. Meanwhile, wash cranberries; remove blemished berries. In -quart saucepan, mix / 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. ca CHEESECAKE ½ cups chocolate cookie crumbs /4 cup powdered sugar /4 cup butter or margarine, melted packages (8 oz each) cream cheese, softened container (8 oz) sour cream ( cup) 4 eggs cup granulated sugar tablespoons grated orange peel tablespoons orange-flavored liqueur (if desired) TOPPING cups fresh or frozen cranberries (8 oz) / cup sugar teaspoons cornstarch / cup water / cup orange marmalade 4

16 Slow Cooker Meatballs alls with Roasted Red Pepper Sauce PREP TIME: 5 min TOTAL TIME: 7 hrs 5 min MAKES: 6 servings ½ pounds frozen meatballs (from two -pound packages), thawed jar (7.5 ounces) roasted red bell peppers, drained /4 cup grated Parmesan cheese /4 cup Italian dressing jar (6 ounces) marinara sauce Place meatballs in - 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 hours; stir occasionally. 5

17 Crème Brûlée Squares PREP TIME: 5 min TOTAL TIME: 5 hrs 5 min MAKES: 4 bars 4 Heat oven to 50 F. Spray bottom and sides of x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan. Bake 5 minutes. Reduce oven temperature to 00 F. 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 hour. Refrigerate at least hours before serving. Set oven control to broil. Sprinkle top of bar with brown sugar. Broil with top about 5 inches from heat to minutes or until top is brown and sugar is melted. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. rato pouch ( lb.5 oz) Betty Crocker sugar cookie mix / cup butter, softened egg 5 egg yolks, slightly beaten /4 cup granulated sugar ¼ cup heavy whipping cream teaspoon vanilla tablespoons packed brown sugar 6

18 Ginger-Spiced Almonds PREP TIME: 0 min TOTAL TIME: hrs 5 min MAKES: servings 5 cups blanched whole almonds cup sugar tablespoon grated gingerroot ½ teaspoons garlic salt / teaspoon dry mustard / teaspoon onion powder egg whites / cup butter or margarine, cut into pieces Heat oven to 5 F. In 5x0x-inch pan, spread almonds. Bake 5 to 0 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 to 5 minutes or until butter is melted. Spread almond mixture over butter. Bake 0 to 5 minutes, stirring every 0 minutes, until almonds are brown and no butter remains. Cool completely, about hour. Store in airtight container. 7

19 Chocolate-Glazed Cherry-Pecan Pie PREP TIME: 5 min TOTAL TIME: hrs MAKES: 8 servings 4 In small bowl, mix cherries and brandy. Let stand 5 minutes; do not drain. Heat oven to 75 F. 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 0 minutes, covering with foil after 5 minutes if pie is browning too quickly. Reduce oven temperature to 5 F. Bake to 5 minutes longer or until center is set and surface is deep golden brown. Cool 0 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 0 minutes. / cup dried cherries tablespoons brandy refrigerated pie crust tablespoons butter or margarine, melted /4 cup sugar /4 cup light corn syrup / teaspoon almond extract eggs ½ cups broken pecans /4 cup semisweet chocolate chips / teaspoon vegetable oil 8

20 Tangy Hot Cheese e and Caper Spread PREP TIME: 0 min TOTAL TIME: 0 min MAKES: 4 servings Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High minutes, stirring every 0 seconds. Serve cheese spread with baguette slices. package (6 ounces) chèvre (goat) cheese with peppercorns, softened cup shredded fresh Parmesan cheese (4 ounces) /4 cup mayonnaise or salad dressing /4 cup diced red bell pepper tablespoons small capers, drained Toasted baguette slices 9

21 Cranberry- Apricot Bars PREP TIME: 0 min TOTAL TIME: hr 40 min MAKES: 6 bars 4 Heat oven to 50 F. 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 8 to 0 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients. Remove partially baked crust from oven. Reduce oven temperature to 5 F. Spread filling evenly over crust. Bake 8 to 0 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 ¼ cups Gold Medal all-purpose flour / cup butter or margarine, softened /4 cup sugar FILLING / cup chopped dried apricots / cup sweetened dried cranberries /4 cup sugar tablespoon cornstarch /4 cup honey tablespoons orange juice 0