New Year's Eve Food: Chocolate-Pistachio Cannoli

Ingredients

• 1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
• 1/4 cup finely chopped pistachios
• 12 mini cannoli shells
• 1 cup fresh ricotta
• 1/2 cup confectioners' sugar, plus more for dusting
• 1 teaspoon grated tangerine or orange zest
• 1 tablespoon fresh tangerine or orange juice
• Pinch of ground cinnamon
• 2 tablespoons heavy cream

Directions

Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.

Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes.

Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving.

New Year's Eve Food: 4-Pepper Deviled Eggs

Ingredients

• 6 hard boiled eggs, cooled and peeled
• 1 teaspoon whole pink peppercorns, divided
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole green peppercorns
• 1/2 teaspoon caper liquid
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• Pinch sugar

Directions

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

New Year's Eve Food: Crostini Alla Romana

Ingredients

• 12 1/2-inch thick slices ciabatta bread
• 12 slices thinly sliced prosciutto (about 6 ounces)
• 1 pound fresh mozzarella, cut into thin slices
• 3 tablespoons butter
• 6 sage leaves
• Pinch salt
• Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.

Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

New Year's Eve Food: Samoa Tartlets

Ingredients

• 3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
• 1/3 cup all-purpose flour
• 1 cup shredded coconut, toasted, plus more for garnish
• 2 tablespoons packed light brown sugar
• 5 ounces semisweet or bittersweet chocolate, very finely chopped
• 1/4 teaspoon salt
• 3/4 cup dulce de leche, warmed (available in the dessert-topping section)
• 1 quart coconut ice cream

Directions

Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.

Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

New Year's Eve Food: Brie En Croute

Ingredients

• 1 sheet frozen puff pastry, pre-packaged
• 1 tablespoon unsalted butter
• 1/2 cup walnuts
• 1/8 teaspoon ground cinnamon
• 1 (8-ounce) wheel Brie
• 1/4 cup brown sugar
• 1 egg, beaten
• Crackers, for serving

Directions

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

Sugar Cookie Drops

Ingredients

• 1 cup butter
• 1 cup vegetable oil
• 1 1/2 cups confectioners' sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup white sugar for decoration

Directions

1. Preheat oven 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, oil, confectioners' sugar, and 1 cup white sugar until light and fluffy. Beat in eggs one at a time, and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets, and flatten with a fork.
3. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks.

Pecan Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups packed brown sugar
• 1/2 cup butter, softened
• 1 cup pecan halves
• 2/3 cup butter
• 1 cup milk chocolate chips

Directions

1. Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13 x 9 inch baking pan. Sprinkle pecans evenly over crumb mixture.
2. Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. cook and stir over medium heat until entire surface is bubbly. cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
3. Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.

Reindeer Cookie Wreath

I found this cute idea today and had to share.Pick up a box of Pillsbury Ready Bake Cookies and wreath away!

Snowball Cupcakes

INGREDIENTS

Cupcakes

• 1 box (18.25 oz) Devil's food cake mix with pudding
• 1/2 cup water
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 2 eggs
• 1 package (3 oz) cream cheese, cut into 24 cubes

Frosting

• 1/2 cup sugar
• 2 tablespoons water
• 2 egg whites
• 1 jar (7 oz) marshmallow creme
• 1 teaspoon vanilla
• 2cups coconut

DIRECTIONS

1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
2. Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
3. Bake 18 to 24 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
4. In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
5. Spread frosting evenly over cupcakes; sprinkle each with generous tablespoon coconut. Store cupcakes in refrigerator.

• Save time by frosting these retro cupcakes with whipped topping instead of the marshmallow frosting.

• Add sparkle to each snowball by sprinkling with edible glitter or decorating sugar.

Cheesecake Christmas Trees

INGREDIENTS

• 1 cup chocolate wafer crumbs
• 1/4 cup butter or margarine, melted
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 eggs
• 28 paper lollipop sticks or flat wooden sticks with round ends
• 3 1/2 cups semisweet chocolate chips (from 24-oz bag)
• 3 tablespoons shortening
• 2 oz vanilla-flavored candy coating (almond bark), chopped
• 1/2 teaspoon vegetable oil
• 1 to 2 drops green paste food color, if desired

DIRECTIONS

1. Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.
2. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.
3. Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.
4. Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.
5. Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.
6. Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.
7. In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.

Triple Layer Cookie Bars

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 1 cup chopped walnuts
• 3/4 cup semisweet chocolate chips
• 3/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Beef & Swiss

Ingredients

• 2 multi grain wraps
• 2 tablespoons Neufchatel cheese
• 2 leaves romaine lettuce
• 1 cup fresh spinach
• 6 slices deli sliced roast beef
• 2 slices reduced-fat Swiss cheese
• 6 cherry tomatoes, halved
• ground black pepper to taste

Directions

1. Heat the wraps in the microwave on High for 30 seconds.
2. On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.

Chocolate Chip Cookie Cups

Ingredients

• 1 (16.5 ounce) package NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 cup NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions

1. Preheat oven to 350 degrees F. Grease or paper-line 24 mini-muffin cups.
2. Place squares of dough into prepared muffin cups; press down lightly in center to make a well.
3. Bake for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.
4. Microwave morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.

Shortbread Cookies

Ingredients

• 1 cup butter
• 1/2 cup white sugar
• 2 teaspoons almond extract
• 2 1/2 cups sifted all-purpose flour
• 1/3 cup granulated sugar for decoration

Directions

1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
2. Preheat oven 300 degrees F (150 degrees C).
3. On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
4. Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.

Mint Chocolate Chip Cookies

Ingredients

• 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/4 teaspoon mint extract
• 6 drops green food color
• 1 egg
• 1 cup creme de menthe baking chips
• 1 cup semisweet chocolate chunks

Directions

1. Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Makes about 36 cookies