.

com COOKBOOKS:

HOLIDAY ENTERTAINING
Edition
25 recipes
DRINKS, DESSERTS,
MAIN DISHES & APPETIZERS

5 FUN
FINGER
FOODS
SERVING IDEAS,
TIME-SAVING TIPS
& PARTY THEMES

20
HOLIDAY
PARTY
ENTERTAINING

TIPS
 .com COOKBOOKS:

HOLIDAY ENTERTAINING
Edition ON THE MENU:

4 ENTERTAINING TIPS
DRINKS
7 Christmas cosmo
7 Dog sled
7 White hot chocolate
8 Holly berry
8 Caroler’s confection
8 Spiked eggnog

APPETIZERS &
FINGER FOODS
11 Stuffed cherry tomato poppers
11 Simple hummus
12 Mini fried vegetarian eggrolls
12 Spinach dip
13 Italian stuffed mushrooms
13 Greek salad skewers
14 Spicy cheesy chicken dip
14 Tangy seafood canapés

1 SHEKNOWS COOKBOOKS
 MAIN DISHES
17 Barbecued Australian leg of lamb
with almond pesto
17 Scallops Provencal
18 Broiled flank steak
18 Beer roasted lime chicken

DESSERTS
21 Apple spice cake
21 Caramel coffee cake
22 Mini cheesecakes
23 Stuffed pears
23 Spicy peach dessert
24 Pecan pie bars

SHEKNOWS HOLIDAY ENTERTAINING 2

 SHE KNOWS HOW TO MAKE HOLIDAY ENTERTAINING
A BREEZE: a little preparation, sharing traditional family
recipes with friends and creating your own family traditions to
pass on through the years. The tasty treats in this cookbook
are just the icing on the holiday fruitcake! From cold-weather
cocktails to ooey, gooey dessert delights, we've got your holi-
day party menu covered. You'll find easy, make-ahead main
dishes designed to save time without sacrificing flavor, and
tons of appetizers and finger foods to keep guests munching
and mingling throughout the party. The only thing you have
to worry about is the clean-up.

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 ❋

ENTERTAINING
TIPS
Whether you’re hosting the
annual after-work mixer, the
family feast or a cozy, chatty
gathering for your closest
friends, all you need is a
little planning to make your
holiday party the happenin'
place to be, and to keep you
from getting stuck in the
kitchen the entire time!

PLAN AHEAD PICK A THEME DECORATE

During the busy holiday season you'll want
to invite your party guests at least three
weeks before the big date. Begin planning
your party menu, from cocktails all the way
through dessert, at least two weeks before
the event. Make any tweaks once you obtain
the final guest count. Shop non-perishable
items one week before the party, and make
a final stock-up trip one to two days
before the party.
While your entire holiday happy hour
doesn't need to have an overwhelming
theme, do consider the number of guests
you are inviting and the amount of space
you have to host. If you'll be entertaining a
full house, plan a cocktail party-style affair
with finger foods and drinks. If you'd rather
have a formal dinner, invite fewer guests
to avoid crowding.
If you are hosting a cocktail affair and
guests will be moving through different
areas of your home, add a few decorations
to each room to spread the holiday cheer.
For a sit-down dinner, focus decorations on
the table where guests will be spending
most of their time. Tall, skinny centerpieces
with votive candles and greenery along the
table leave ample room for serving dishes.

SHEKNOWS HOLIDAY ENTERTAINING 4

5| SHEKNOWS COOKBOOKS
 ❋
drinks
BABY, IT'S COLD OUTSIDE! So be sure you have a few warm cocktail options on-hand
to serve shivering guests when they arrive. Iced drinks will be fine later in the evening
when everyone has had a chance to warm up a bit. To cut your cocktail costs, ask everyone
to bring their favorite wine along to share or create a signature drink and prepare a punch
bowl ahead of time. Keep the season in mind when choosing garnishes — use cranberries
and lime slices for holly and berries or candy canes in place of stir sticks.

SHEKNOWS HOLIDAY ENTERTAINING 6

 drinks
KID-FRIENDLY!
❋
White Hot Chocolate
SERVES 8 Directions
Stir together the whipping
2 cups whipping cream cream, milk, vanilla and white
6 cups milk chocolate chips in a slow
1 tsp. vanilla cooker. Cover and cook on low
1 pkg. white chocolate chips for 2 to 2 1/2 hours, stirring
Whipped cream occasionally, until mixture is
Candy canes hot and chocolate chips are
melted. Stir again before serving.
Garnish with whipped cream
and candy canes.

❋
Dog Sled
SERVES 1

❋ 1 1/2 oz. Canadian whiskey

1 1/2 oz. orange juice
Christmas 1 tsp. grenadine
1 tbsp. lemon juice
Cosmo Directions
SERVES 1 Mix all ingredients with cracked ice
in a shaker or blender. Pour into a
1/2 oz. Cointreau chilled Old Fashioned glass.
1/2 oz. cranberry juice
1 tsp. lime juice
1 oz. vodka
Fresh cranberries

Directions
Place all ingredients in
a shaker with ice. Shake
and strain into a chilled
martini glass. Garnish
with a few fresh cran-
berries after pouring.

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 ❋
Caroler’s
Spiked Eggnog Confection
SERVES 8
SERVES 1
4 eggs
1/2 cup sugar 1 oz. Jose Cuervo Especial
3 cups milk 5 oz. freshly brewed hot coffee
1 tsp vanilla 1 package hot cocoa mix
1/2 cup whiskey, rum or brandy 1/2 oz. coffee brandy
1/2 tsp nutmeg Whipped cream and chocolate shavings
1 cup heavy cream
Directions
Directions Combine all ingredients in a coffee
Beat eggs and sugar in saucepan until creamy. In mug and top with whipped cream
separate saucepan, heat 2 cups milk over low heat and shavings.
until hot. Add milk very slowly to egg mixture, stir-
ring continuously. Stir over low heat for 15 to 20
minutes or until thickened mixture reaches 170°F.
Stir in rest of milk, vanilla, whiskey, and half the nut-
meg. Chill 2 to 3 hours. Beat cream until soft peaks
form. Fold into milk mixture. To serve, ladle eggnog
into punchbowl and sprinkle with remaining nutmeg.

Holly Berry
SERVES 1

Lemon
1 1/2 oz. gin
Fresh raspberries
Raspberry juice

❋ Directions
Fill a shaker with ice. Add 1 1/2 oz. gin and the
juice of 1/8 fresh lemon. Shake and strain into a
cocktail glass. Top with raspberry juice and gar-
nish with fresh raspberries. Option: Try a rasp-
berry liqueur in place of the raspberry juice.

SHEKNOWS HOLIDAY ENTERTAINING 8

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 ❋
appetizers
WANT TO CUT DOWN ON TIME AND DISHES AT YOUR NEXT HOLIDAY
SOIRÉE? Light bites are the perfect alternative to a heavy main course, especially if you're hosting a
cocktail party where guests are mingling as they munch. Plan on each guest grabbing around three helpings
of each dish. Include a couple of chilled, already-made dishes, like our stuffed cherry tomato poppers, to cut
down on party day prep time. Transfer warm dips to a slow cooker to keep them warm throughout the party.
To satisfy early birds before you have time to place your warm appetizers on the buffet, set out a cheese
tray. Allow 2 to 3 ounces of cheese per person and have at least three types of cheese on the tray: a soft,
ripened cheese like Brie, a semi-soft like Bleu and a harder variety like cheddar or gouda. Serve crackers
and fruit slices alongside.

SHEKNOWS HOLIDAY ENTERTAINING 10

 appetizers
Stuffed Cherry
Tomato Poppers
You’ll love the convenience of these bite-size toma-
toes, because you can easily make them in advance.
Bonus: guests will love their creamy, savory taste. For
an eye-catching arrangement, place tomatoes on a
white platter so their crimson color really pops.

SERVES 15

2 pints cherry tomatoes

1 lb. bacon
3 tbsp. grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup green onion, finely chopped

Directions
1. Cut bacon into small pieces and fry until crisp. Place fried bacon on a plate lined with paper towels to drain and cool.
2. Thoroughly wash tomatoes. Slice tomato tops off, scoop out seeds and filling with a small spoon or melon baller.
3. Place tomatoes upside down on a plate lined with a paper towel to drain for 25 minutes.
4. In a medium mixing bowl add bacon, cheese, mayonnaise and onions. Stir until well blended. Fill tomatoes with mixture and
refrigerate overnight. Serve cold.

Simple Hummus
This traditional Middle Eastern fare is an easy crowd pleaser. It pairs
well with pita chips, flat bread and veggies. Experiment with different
flavors by adding chopped sun dried tomatoes or a bit of pesto.
SERVES 12

2 cans garbanzo beans rinsed, drained; reserve 1/4 cup liquid

1/4 cup tahini, well stirred
1/3 cup fresh lemon juice
1 1/4 tsp. sea salt
1 tsp. minced garlic
Dash of cayenne pepper
1/4 cup pine nuts
Olive oil

Directions
1. Place all ingredients, except pine nuts, into food processor and blend
until smooth.
2. Transfer to serving dish, sprinkle pine nuts and drizzle olive oil on top.
3. Serve with pita bread, whole wheat crackers, carrots and celery. Store
leftovers in refrigerator.

11 SHEKNOWS COOKBOOKS
 appetizers
Mini Fried Vegetarian Eggrolls
These mini eggrolls are an easy finger food and a sure crowd pleaser. Chop
the vegetables and prepare the mung beans in the morning to cut down on
prep work right before your party. Or, roll them the day before and store in
the fridge before cooking.

SERVES 8

1 lb. shredded red potatoes 1/4 cup mung beans

1 carrot, finely chopped
2 shallots, finely diced
1 yellow onion, finely diced
1 tbsp. fresh cilantro, finely chopped
4 cloves garlic, finely minced
1 block fresh tofu, firm
1 oz. black fungus mushrooms, dried
1 tsp. mushroom powder
1 pack rice vermicelli noodle, dried (2 oz)
2 packs eggroll wrappers, frozen
1 tsp. black peppercorns, freshly ground

Directions
1. Cut a 1-inch slice from the tofu block. Bring a big saucepan full of water to a boil. Boil the tofu for about 30 seconds. Drain, cool
down, then hand mash it. Set aside.
2. Soak vermicelli noodles in a bowl of cold water for 20 minutes, drain, and chop into 1-inch threads.
3. Place the mung beans in a small saucepan, barely cover with water, then slowly cook for about 30 minutes until a dry paste forms.
Place the black fungus mushrooms in a large bowl, soak in boiling water for 2-3 minutes then drain. Chop finely. Set aside.
4. Place shredded potatoes in a large bowl and add all other ingredients. Season with salt and pepper.
5. Cut the eggroll wrappers into triangles. Place 2 tsp. of the mixture at the base of the triangle, then fold each bottom corner just
over the filling, lining them up along the bottom. Moisten the top point of the triangle and roll the eggroll toward the top point.
6. Fill a large frying pan with peanut oil about 2 inches deep. Add eggrolls one at a time to hot oil, seam side down. Rotate each
eggroll when it turns slightly golden. When they are evenly golden, remove from pan and drain on a paper towel.

KID TIP: HAVE KIDS HELP WRAP THE EGGROLLS. ❋

Spinach Dip
Dress up this classic party dip by serving it in a bread
bowl with baguette cubes and cut veggies around it.
SERVES 12

2 packages Knorr vegetable recipe mix

2 10 oz. packages frozen chopped baby spinach,
thawed, drained
2 cans sliced water chestnuts, rinsed, drained
1 1/2 cup sour cream
1 1/2 cup mayonnaise

Directions
Add all ingredients to large mixing bowl. Stir until well
blended. Place in airtight container in refrigerator and
chill for at least four hours.

SHEKNOWS HOLIDAY ENTERTAINING 12

 appetizers

Italian Stuffed
Mushrooms
Cute as a button, these
savory winter warmers are a
great addition to any holiday
soirée. Add an extra dash of
grated Parmesan cheese to
the tops of mushrooms right
before they come out of the
oven for an extra dose of
ooey-gooey goodness.

SERVES 8

1 lb. button mushrooms

1
6
small onion, finely chopped
tbsp. butter
1 tsp. minced garlic
3 oz. cream cheese, softened
2 tbsp. grated Parmesan
1 tbsp. grated Asiago cheese
2 tsp. dried parsley flakes
1 cup packaged herbed stuffing
Directions
1. Preheat oven to 425°F.
2. Wash and dry mushrooms, remove
stems. Dice 1 cup worth of stems,
set aside.
3. Melt 2 tbsp. butter in a saucepan
then brush butter over mushrooms.
Place mushrooms, cap side down, on
a cookie sheet.
4. Melt remaining 4 tbsp. of butter
in same saucepan. Add stems, onion
and garlic. Sauté until tender,
remove from heat.
5. Stir in softened cream cheese.
Add Parmesan and Asiago cheeses,
parsley and stuffing. Mix all ingredi-
ents thoroughly.
6. Scoop mixture into mushroom
caps, bake for 15 minutes or until
heated through.
Greek Salad Skewers
Greek salad is a simple yet
delicious staple in any
Mediterranean diet. The
fresh ingredients of this
salad-on-a-stick appetizer
will have guests reminiscing
on warm summer nights,
not cold winter days. Use
the feta cheese as an
anchor to stand skewers
upright or simply lay them
down on an oblong tray.
MAKES 24
Directions
1 block Feta cheese 1. Wash tomatoes.
24 grape tomatoes 2. Cut cheese into 1/2 inch cubes.
24 pitted Kalamata olives 3. Cut cucumber into thin slices,
1/2 cucumber slice in half.
1/4 red onion 4. Cut onion into thin, one inch long
slices. On skewer, layer ingredients
For Dressing: starting with onion, then tomato,
2 tbsp. red wine vinegar cucumber, olive and cheese.
1/2 tbsp. olive oil 5. In small bowl, mix red wine vine-
Salt & pepper gar, olive oil and salt and pepper to
24 bamboo skewers or sandwich picks taste for dressing. Lightly drizzle
dressing on skewers before serving.

13 SHEKNOWS COOKBOOKS
 appetizers
Horseradish
gives these
canapés and
Tangy Seafood Canapés any dip a
spicy kick.
Makes 32

1 cup flaked, canned crabmeat

3 tbsp. mayonnaise
1 tbsp. finely chopped celery
1/2 cup butter
3 tbsp. horseradish
32 toast points
1/4 cup chopped fresh parsley

Directions
1. Drain canned fish.
2. In a blender combine mayonnaise, celery and fish. Blend into a paste.
3. Combine butter and horseradish in a bowl and spread on toast points.
4. Top with fish mixture. Garnish with parsley sprinkled over the top.

Spicy Cheesy Chicken Dip

Serves 12

2 8 oz. packages cream cheese, softened

1/2 cup ranch dressing
1/2 cup chunky blue cheese dressing
1 cup cayenne pepper sauce
1 cup crumbled blue cheese
2 lbs. cooked shredded chicken
2 medium jalapeno peppers, seeded, finely diced
1 cup celery, finely chopped
1 cup shredded Monterey jack cheese
1/2 cup Provolone cheese
Pita chips, celery & carrots for dipping

Directions
1. Pre-heat oven to 350°F.
2. In a large bowl, whisk together first five
ingredients (cream cheese through crumbled
blue cheese), until blended well.
3. Next, slowly fold in remaining ingredients.
4. Pour mixture into lasagna pan, spread evenly
and cook for 25 minutes or until heated through.
Stir and serve.

SHEKNOWS HOLIDAY ENTERTAINING 14

15 SHEKNOWS COOKBOOKS
 ❋
main
A FORMAL DINNER REALLY HIGHLIGHTS YOUR TABLE DECORATIONS, so be sure to include
different textures and heights in your table design by using votive candles and tall centerpieces, or
low centerpieces sprinkled with iridescent faux snow to catch the light. Since your best dishes proba-
bly aren't being used every day, pull them out ahead of time for a quick washing. Serving pieces and
platters don’t need to be identical. Keeping everything in a similar color palette keeps your table uni-
form and plays up the food and flowers you've lovingly prepared.
Just because you're hosting a sit-down dinner doesn't mean you need to serve a formal, five-course
meal. You can easily serve a family-style dinner by making several main dish options. Each guest will
take smaller portions so they can savor other dishes, and you won't need to double your existing
recipes. But if you would like to focus on one main dish, be sure to double the recipe and plan ahead.
You may need to purchase a larger roasting pan or extra mixing bowls.
Remember: heavy hors d'oeuvres will leave guests a little fuller, so keep the sides simple.

SHEKNOWS HOLIDAY ENTERTAINING 16

 main
Barbecued Australian Leg of
Lamb with Almond Pesto
Prepare the meat the night before to allow the marinade to
saturate the dish with flavor. Serve this hearty leg of lamb
with grilled vegetables on the side.
Serves 7

1 leg of lamb, boneless, butterflied For almond pesto:

and trimmed 1⁄3 cup dry roasted or blanched
almonds
For marinade: 1 cup Italian parsley, chopped
1 cup red wine 1/2 cup basil, chopped
1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
2 cloves of garlic, chopped 1 tbsp. lemon juice
2 tsp. oregano, dry 2 tbsp. soft goat or feta cheese
2 tsp. basil, dry
Freshly ground black pepper

Directions
1. Place lamb in a shallow ceramic or glass casserole dish. Combine
the marinade ingredients and pour over the lamb. Cover and refriger-
ate for 2-3 hours or overnight, turning lamb over once or twice during
Scallops Provençal that time. Discard marinade.
2. Preheat a hooded barbecue to medium heat. Cook lamb with hood
Serve this fresh main dinner course over brown rice closed turning it once or twice, about 10-15 minutes each side or
and with sautéed spinach on the side. Prepare the until it reaches an internal temperature of 130-140°F in the thickest
spinach promptly before serving in the same pan part. Remove from the grill and transfer to a plate. Cover loosely with
used for the scallops. foil and allow to rest for 10 minutes before slicing.
3. To make the pesto, place the almonds, parsley, basil, oil and juice
Serves 7
in a food processor and process to a coarse paste. Add the cheese and
2 lbs. fresh bay or sea scallops process just to combine.
2 tsp. all purpose flour for dredging
8 tbsp. unsalted butter, divided
1 cup chopped shallots
2 cloves garlic, minced
1/2 cup chopped fresh flat-leaf parsley leaves
2/3 cup dry white wine
2 tsp. lemon, cut
Salt and pepper

Directions
1. If using bay scallops, keep them whole. If using sea
scallops, cut each in half horizontally. Sprinkle with salt
and pepper, toss with flour and shake off the excess.
2. In a large sauté pan, heat 4 tablespoons of the butter
over high heat until sizzling and add the scallops in one
layer. Lower the heat to medium and allow the scallops to
brown lightly on one side without moving them, then turn
and brown lightly on the other side. This should take 3 to 4
minutes.
3. Melt the rest of the butter in the pan with the scallops,
then add the shallots, garlic and parsley and sauté for 2
more minutes, tossing the seasonings with the scallops.
4. Add the wine, cook for 1 minute and taste for seasoning.
Serve hot with a squeeze of lemon juice.

17 SHEKNOWS COOKBOOKS
 main
Broiled Flank Steak
Prepare this dish the day before your event to give it time
to marinate. Sliced tomatoes and broiled red potatoes are
great accompaniments to the classic meat dish.

Serves 8

2 lb. lean beef flank steak

3/4 cup red wine
1 1/2 tsp. lemon pepper seasoning

Directions
1. Combine wine and lemon pepper seasoning in a bowl. Place
steak in a flat dish. Pour mixture over steak. Cover and refriger-
ate for 24 hours turning twice.
2. Coat a broiler rack with non stick spray. Place steak on rack.
3. Broil 3 to 4 inches from heat for 5 to 7 minutes on each side.
4. Slice steak across grain into thin slices.

Beer Roasted Lime Chicken

Serve this chicken with creamed spinach, a garden
salad and hot rolls for a complete meal.

Serves 12

1 8 lb. or 2 4 lb. whole chicken(s)

2 tbsp. salt, to taste
2 tbsp. ground black pepper, to taste
Lime, halved
1 can beer
2 cups water

Directions
1. Preheat the oven to 350°F.
2. Season the chicken inside and out with salt and pepper.
Squeeze the juice from the lime over the whole chicken, then
place the halves into the cavity of the chicken. Set the open,
full beer can in the center of a roasting pan or baking dish,
and place the chicken over it in an upright position with the
beer inserted into the cavity. Pour water into the bottom of
the pan. Cover the chicken with aluminum foil, and place
roasting pan and all into the oven.
3. Roast the chicken for about 1 1/2 hours in the preheated
oven, removing foil during the last 20 minutes. Baste occa-
sionally with the drippings. When finished, the internal tem-
perature of the chicken should be 180°F when taken in the
meatiest part of the thigh. Let the chicken rest for about 10
minutes before serving.

SHEKNOWS HOLIDAY ENTERTAINING 18

19 | SHEKNOWS COOKBOOKS
 ❋
desserts
WHY, OH WHY, DO WE RESERVE CERTAIN DESSERTS ONLY FOR
THE HOLIDAY SEASON? These decadent desserts are so tasty, you might just
begin serving them year-round. Be sure to prepare extras and send your guests home with
a few of these special treats to last them through the week — or the next afternoon at
the very least! When it's time to serve dessert, take a break from your guests and quickly
serve up slices of cakes and pies on dessert plates so guests can grab their favorite. This
way, you'll be able to sit down and enjoy a treat with your guests instead of serving
plates while everyone else dines. If you served cocktails before dinner, consider brewing
up some coffee spiced with cinnamon and nutmeg to give everyone a warm drink with
their dessert and to avoid serving guests more cocktails right before they leave.

SHEKNOWS HOLIDAY ENTERTAINING 20

desserts
Apple Spice Cake
Add cream cheese frosting to the top and
garnish with a dash of cinnamon or nutmeg.
Serves 16

4 1/2 cups flour

3 cups applesauce
2 cups raisins
2 cups chopped nuts
2 cups sugar
1 oz. unsweetened chocolate, grated
2 tsp. baking soda
1 cup corn oil
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 clove ground
1/2 tsp. salt

Directions 2. Grease and flour a 13x9x2 pan; pour in mixture.

1. Sift together flour, soda, spices and salt in a large bowl. Mix 3. Preheat oven to 350°F.
in applesauce and corn oil. Stir in nuts and raisins. Stir in 4. Bake the cake for 1 hr. 10 min. or until brown.
grated chocolate. 5. Cool on a cake rack and enjoy!

Caramel Coffee Cake

This dessert can be sweetened up a bit by adding a simple
powdered sugar glaze to the top. Combine 1/3 cup pow-
dered sugar, a dash of vanilla and 3 tbsp. cold milk in a
measuring cup. Mix well, and pour over the coffee cake.
Serves 12
2 tubes refrigerator biscuits
1 cup brown sugar
1/2 pint whipping cream

Directions
1. Heat oven to 350°F.
2. Separate biscuits and place them on their narrow edge, upright, in a circle in a greased bundt pan. biscuits upright in a circle in a greased
bundt pan. Sprinkle brown sugar on top of biscuits. Pour whip cream over sugar and biscuits.
3. Bake 30 minutes or until golden brown.
4. Allow to stand 10 minutes before inverting on a plate. Spread excess sauce on the rolls.

❋
PARTY FAVOR IDEA: THESE CAKES MAKE GREAT BREAKFAST BREADS,
TOO, SO SEND GUESTS HOME WITH A FEW SLICES FOR THE NEXT DAY.

21 SHEKNOWS COOKBOOKS
 desserts

Mini Cheesecakes
Serves 24

An easy way to serve cheesecake to every guest, these individual cakes are easy to make using a
muffin pan. Top them with your choice of fresh fruit, fruit syrup or drizzle with melted chocolate.
4 8 oz packages cream cheese, softened 4 eggs
1 1/3 cup granulated sugar 4 cups crushed graham crackers
2 tbsp. lemon juice 4 tbsp. sugar
2 tbsp. vanilla 6 tbsp. melted butter

Directions
1. With a mixer blend cream cheese, sugar, lemon juice, vanilla and eggs.
2. In a bowl combine the crackers, sugar and butter. Mix until moist.
3. In muffin pans, place aluminum liners.
4. Add one tablespoon of cracker mixture to each liner and press.
5. Add cream cheese filling, about 2 tbsp. each. Bake at 375°F for 15-20 minutes.
6. Test for doneness with a toothpick. Let cool and chill.

SHEKNOWS HOLIDAY ENTERTAINING 22

desserts

Stuffed Pears
Pears and cheese are an updated
take on traditional apple and
cheese pairings. They can be
heated in a 350°F oven for 25
minutes before serving, too.

SERVES 12

6 ripe pears
8 oz Neufchatel cheese, softened
1/2 cup cottage cheese
1/4 cup crumbled blue cheese

Directions
1. Cut out the center of each pear.
2. Combine the cheeses together in a bowl
and mix well.
3. Stuff the pears with the cheese mixture.
4. Cover and chill thoroughly.
5. Cut each pear into 6 or 8 wedges.

Spicy Peach Dessert

Because this recipe uses canned peaches instead
of fresh, it's a great option for winter parties
and a welcome departure from more traditional
fruit recipes using apples.
SERVES 8 Directions
1. Drain peaches, reserving
2 cans unsweetened peach halves, juice, and set aside.
undrained 2. Combine cornstarch, spices,
1 tsp. cornstarch and orange rind in a saucepan.
1/4 tsp. ground cinnamon Stir in reserved peach juice and
1/2 tsp. nutmeg mix well. Add peaches. Bring to
1/2 clove, ground a boil, stirring constantly.
1/4 tsp. grated orange rind 3. Reduce heat and simmer for 3
minutes. Serve warm.

23 SHEKNOWS COOKBOOKS
 desserts

Pecan Pie Bars

A holiday favorite, pecan pie gets a makeover as an easy-to-eat party food. These can be sliced
ahead of time and arranged on a serving platter. Just cover them with plastic wrap and set them
aside until dinner is over. Okay, you can sneak just one!
SERVES 12

1/2 cup softened butter For filling:

1/2 cup light brown sugar, packed tight 4 eggs
2 cups of all-purpose flour 2/3 cup light brown sugar, packed tightly
1 tsp. baking powder 1 cup dark corn syrup
1/3 cup molasses
3 tbsp. all-purpose flour
2 cups pecan halves

Directions
1. Beat together butter and 1/2 cup brown sugar. Stir in flour and baking powder until crumbly. Press mixture into a buttered 9x13x2-inch
baking pan. Bake at 350°F for 12 to 15 minutes.
2. In a mixing bowl, beat eggs. Stir in 2/3 cup brown sugar, corn syrup, molasses and flour. Blend well. Stir in pecan halves.
3. Pour pie filling mixture over hot baked crust.
4. Bake at 350°F for 25 minutes.

SHEKNOWS HOLIDAY ENTERTAINING 24

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