Welcome guests
Host a holiday party that's simple and festive with a combination of pre-made and homemade delights.
For starters, a cookie pan does double duty for holiday-shaped homemade Crispy Cheese Crackers.
Serve these aromatic rosemary treats, made into Christmas trees, snowmen and stockings, alongside a colorful assortment of fresh vegetables and made-from-scratch fire-roasted jalapeño dip.
“Guests will think you spent hours baking in the kitchen when you wow them with a seasonal selection of hand-decorated gingerbreads,” said Nancy Siler, vice president of consumer affairs at Wilton.
Easy to assemble with all the trimmings included, there are ready-to-decorate gingerbread kits to fit any yuletide gathering.
For another fun twist on a traditional gingerbread house, Siler recommends getting the children involved.
They'll love the marshmallowy Holiday House Treat made of cinnamon toasted oats cereal. Once the house is built, decorate the yummy creation with a variety of gumdrops, licorice, icings and candies.
To cater to a more sophisticated palate, Siler suggests Salted Caramel Bacon Cordial Cups.
A lavish blend of vanilla pudding, crisp-cooked bacon and whipped cream is flavored with caramel ice cream topping and piped into edible, dark cocoa Candy Melt cordial cups. They're bite-sized holiday bliss.
<b>½ cup (1 stick) unsalted butter, softened¾ cup (about 2 ounces) finely grated Asiago cheese1 ounce (about ¼ cup) toasted pine nuts, finely chopped1½ teaspoons minced fresh rosemary½ teaspoon garlic powder½ teaspoon salt¼ teaspoon black pepper1½ cups all-purpose flour </B>Preheat oven to 350 degrees. Prepare cookie pan with vegetable pan spray.In medium bowl, beat butter, cheese, pine nuts, rosemary, garlic powder, salt and pepper with electric mixer until creamy and well combined.Add flour; beat until mixture looks sandy and holds together when squeezed in your hand.Press into prepared pan, filling cavities ½ full.Bake 13 to 15 minutes or until edges are light golden brown.Cool in pan 5 minutes.Remove from pan and cool completely.
<B>1½ cups dark cocoa candy melts3 containers (3.2 ounces each) prepared vanilla pudding½ cup finely chopped crisp-cooked bacon1 tablespoon caramel ice cream topping plus additional for drizzling½ cup heavy whipping cream, whippedSea salt </B>Fill cordial cup candy mold Ï full with melted candy.Using a decorator brush, paint the candy up the sides of each mold to the top edge.Coat mold so that no light can be seen through the shell.Refrigerate until firm, about 5 minutes. Repeat if needed.Carefully remove shells from mold.In medium bowl, combine pudding, bacon and 1 tablespoon ice cream topping; mix until thoroughly combined.Fold in whipped cream. Refrigerate at least 1 hour.Using tip No. 33, pipe filling into candy cordial cups.Drizzle with additional ice cream topping and sprinkle with sea salt.
<B>6 cups cinnamon-flavored toasted oats cereal4 tablespoons (½ stick) butter1 bag (10 ounces) mini marshmallows1½ teaspoons ground ginger1 teaspoon ground cinnamon </B>Assorted tube icing, decorating gel, sprinkles, colored sugars, icing decorations and other favorite candyPrepare Stand-Up House Pan with vegetable pan spray.Place cereal in large bowl.In large saucepan, melt butter; add marshmallows, ginger and cinnamon.Cook and stir constantly until melted.Pour over cereal and mix well.Spread cereal mixture into prepared pan.When cool to touch, remove from pan; secure to foil-wrapped cake board with icing.Decorate as desired with icing, sprinkles, sugars, icing decorations and candy.
