Festive Guacamole Appetizers

For ages, my brother's family and I have gotten together on Christmas Eve, and we always eat snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again.

• Total Time
  Prep: 1 hour
• Bake: 10 min. + cooling  
• Makes
  40 appetizers

 

Ingredients

• 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
• 1-1/2 teaspoons taco seasoning, divided
• 20 pretzel sticks, broken in half
• 4 ounces cream cheese, softened
• 1 cup guacamole
• 2 medium sweet yellow peppers
• 1 medium sweet red pepper
• 1 medium green pepper
• Chopped fresh cilantro, optional

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Directions

1. Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
2. Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
3. Cut each rectangle crosswise to make four strips (about 8x4-in.). For trees, cut each strip into five triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
4. Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.
   

Nutrition Facts 
1 appetizer: 57 calories, 3g fat (1g saturated fat), 3mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

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Ring of Piggies

This charming plate of piggies looks like a holiday wreath when I drape fresh rosemary in the center. It’s a cute display for merry get-togethers.

• Total Time
  Prep: 20 min.
•  Bake: 20 min.
• Makes
  3-1/2 dozen

 

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 42 miniature smoked sausages
• Fresh rosemary sprigs

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Directions

1. Preheat oven to 350°. Unroll crescent dough and separate each tube into eight triangles; cut 14 of the 16 triangles lengthwise into three triangles each. Place one sausage on the wide end of each smaller triangle; roll up tightly.
2. Arrange 24 appetizers, point side down, in a 10-in. circle on a parchment paper-lined baking sheet. Place remaining appetizers in the center of the ring to form a 7-in. circle. Bake 16-18 minutes or until golden brown.
3. Shape remaining 2 dough triangles into a bow; place on another parchment paper-lined baking sheet. Bake 10-12 minutes or until golden brown.
4. Cool ring 5 minutes before carefully removing to a serving platter, placing bow on bottom. Garnish with rosemary sprigs.
   

Nutrition Facts 

1 appetizer: 72 calories, 5g fat (2g saturated fat), 6mg cholesterol, 181mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Gingerbread Torte

This old-fashioned gingerbread cake is excellent. Lemon zest is a nice addition to the sweet cream cheese frosting. 

• Total Time
  Prep: 30 min.
• Bake: 20 min. + cooling  
• Makes
  12 servings

   

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 cup molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 1 cup 2% milk

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons grated lemon zest
• 3-3/4 cups confectioners' sugar
• Chopped crystallized ginger, optional

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Directions

1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans.
3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

Nutrition Facts 
1 slice: 612 calories, 23g fat (14g saturated fat), 92mg cholesterol, 571mg sodium, 97g carbohydrate (71g sugars, 1g fiber), 6g protein.

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Gingerbread Pudding Cake

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. 

• Total Time
  Prep: 20 min.
• Cook: 2 hours + standing   
• Makes
  8 servings

 

Ingredients

• 1/2 cup molasses
• 1 cup water
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted
• Sweetened whipped cream, optional

Directions

1. Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
3. Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
   

Nutrition Facts 
1 serving: 431 calories, 26g fat (14g saturated fat), 56mg cholesterol, 377mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein.

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How To Make a Gingerbread Men Cookies

No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I'm happy to share with you.

 

• Total Time
  Prep: 40 min. + chilling
•  Bake: 10 min. /batch + cooling  

 Makes
 about 2    

 dozen
 

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions

1. Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

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How To Take A Lemony Gingerbread Whoopie Pies ?

These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch.

• Total Time
  Prep: 25 min. + chilling
• Bake: 10 min. /batch + cooling  
• Makes about 2 dozen
  
  

 

 Ingredients

• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar

FILLING:

• 3/4 cup butter, softened
• 3/4 cup marshmallow creme
• 1-1/2 cups confectioners' sugar
• 3/4 teaspoon lemon extract

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.
2. Preheat oven to 350°. Shape into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract.
4. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.

Nutrition Facts 
1 whoopie pie: 286 calories, 13g fat (8g saturated fat), 42mg cholesterol, 184mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 2g protein.

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Chocolate Caramel Kiss Cookies

I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor.

• Total Time
  Prep: 15 min.
•   Bake: 10 min. /batch + cooling
• Makes
  about 2 dozen

 

Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 cup sugar, divided
• 1 large egg plus 1 large egg yolk
• 1-1/2 teaspoons vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 24 caramel-filled milk chocolate kisses

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Directions

1. Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next five ingredients; gradually beat into creamed mixture.
2. Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
   

Nutrition Facts 
1 cookie: 143 calories, 6g fat (3g saturated fat), 27mg cholesterol, 170mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

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