How Do You Fondue?

(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.

“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”

Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.

Cheese fondue

1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.

2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.

3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.

Entrée options

1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.

2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.

3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.

4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.

Dessert

1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.

2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.

3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.

Dippers

1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.

2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!

3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.

4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.

“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”

For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.

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Holiday Planning Tips: Save Time and Calories - Add Fun - With Guacamole?

Happy 50th Anniversary Mr. Grinch via Wholly Guacamole. To make this tasty version of the classic Seuss character, cut your favorite sandwich into a triangle, then round the corners to make a pear shape. Top with Wholly Guacamole, smooth and etch Grinch brows and cheeks. For eyes use yellow pepper circles topped with pimento stuffed olives. Cut an olive for the nose and add a sprig of celery greens for hair. He's Mean, Green and Ever so Tasty. Enjoy. (PRNewsFoto/Wholly Guacamole) FORT WORTH, TX UNITED STATES 12/11/2007

/PRNewswire/ -- An estimated 30 percent of our calories come from outside traditional meals. This season, take a second look at your diet. Substituting the fatty dips and spreads with all-natural pre-made Wholly Guacamole can add always-ready nutrition to your table, and even create some healthy traditions in your home suggests top-ranked maker, Wholly Guacamole, www.whollyguac.com.

"Kids can make cookie-shaped sandwiches or a Grinch--literally--via a spread of fresh all-natural guacamole. Everyone will have fun decorating, but without all the sugar," states "Super-Mom," Nutritionist and Wholly Guacamole Food Scientist, Dr. Marcia Walker. No matter how you use it, guacamole is fun and a makes a healthy holiday addition to any meal.

1) Tight Budget? Pre-made Wholly Guacamole helps to create a restaurant experience at home. Shh... It's the same guac served in many restaurants, a true-time saver, and is priced cheaper than buying the ripe avocados and spices to make it yourself--if you had the time! (Get monthly guac party coupons at www.whollyguac.com to save even more.)

2) Sugar-less Decorating. Use all-natural guacamole as an edible decorating base for a fun and tasty activity. Cookie cutters can magically transform sandwiches into holiday masterpieces--try a tree or star decorated with sour cream garland and mini tomato ornaments--even a Guacamole Grinch.

Decorate using basics from your pantry including: hearty breads, diced fresh vegetables, olives, corn, nuts and even bacon bits. Anything edible can inspire creativity and healthy eating. Fat-free sour cream squeezed from the corner of a zip-close bag adds the finishing touches.

3) Leftover Helper / Flavor Enhancer. Substitute Guacamole on your leftover turkey or ham sandwich to avoid the butter (36 calories), mayo (45) or ranch dip (90). "You'll get good fats, nutrients and fewer calories--just 25 per serving," adds Walker.

4) Entertaining with Flair. Facelift that Veggie Tray! Replace boring ranch or spinach dips with guacamole and mini tomatoes. Your table gets a color boost and your guests get nutrition, fewer calories and a cholesterol-lowering fruit!

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Shrimp Platters: A Popular Holiday Appetizer

(NAPSI)-The holidays are always a good time for shrimp lovers to come out of their shells. For large gatherings or small family entertaining, wonderful appetizers using shrimp are sure to be the first off the plate. Shrimp is delicious and popular. It's the No. 1-selling seafood in America, and for good reason: Everyone loves it, it's a great addition to hundreds of great recipes and it always wows a crowd.

"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":

Butterfly Shrimp Bruschetta

Prep Time: 5 minutes

Cook Time: 15 minutes

Makes: 6 appetizer servings

1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)

2 medium-sized Roma tomatoes, seeded and finely diced

¼ small onion, finely diced

1 clove fresh garlic, finely diced

⅛ cup lime juice

Salt and pepper

PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.

BAKE shrimp for 10 minutes.

PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.

REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.

RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.

PLATE and serve hot.

Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.

For news about a shrimp recipe contest, visit www.SeaPak.com.

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Last-Minute Party-Planning Tips

(NAPSI)-The thought of planning a last-minute party may sound like an invite for stress, but it doesn't have to be. Try these tips for being ready to go at a moment's notice:

Party-Ready Pantries

• Keep your list of easy-to-prepare "go-to" recipes handy.

• Stock your pantry with all the necessary ingredients so you're ready to cook anytime.

• Presentation is everything-keep colorful plates, napkins, hors d'oeuvre picks and platter decorations at the ready.

• Customize your "go-tos" for different events and party themes. Dream up fun serving suggestions, such as fancy glassware and garnishes or small variations for each recipe.

You can find even more tips at UltimatePartyMeatballs.com. The site features just about everything you need for planning any kind of party such as a holiday party, birthday or a big game night.

In just three ingredients, hosts can score big with tasty game-day treats like the Ultimate Party Meatballs or Ultimate Party Wings. For an elegant girls' night in, Ultimate Baked Brie will do the trick!

Try this classic party favorite:

Ultimate Party Meatballs

1 16-ounce can Ocean Spray® Jellied Cranberry Sauce

1 12-ounce bottle Heinz® Chili Sauce

1 2-pound bag frozen, precooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings.

Slow-cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

For more party ideas, visit www.ultimatepartymeatballs.com.

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The Recipe for Bite-sized Holiday Baking

(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.

Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares
Makes two dozen bars

Ingredients:

Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.

Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent

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Baking Cookies: A Budget-Stretching Gift Idea

CC Note: Ho, ho, ho. Our staff just loves to bake cookies during the holiday season. Ho, ho, ho. Which cookie is your favorite? Send us an email with your recipe!

(NAPSI)-Saving money on holiday gifts can be delicious-especially if you cut costs by baking tasty homemade cookies.

It's easier and less expensive than you might imagine. Baking cookies literally costs pennies, and it's the kind of mouthwatering gift people remember.

For example, a dozen pecan chocolate chip cookies can be made for around one dollar, while refrigerated cookie dough cookies cost almost 50 cents more and a package of bakery chocolate chip cookies can cost around $5.00 per dozen, depending on where you live.

Peanut butter cookies can be baked at home for about 50 cents a dozen and cost as much as chocolate chip ones at the bakery.

Once you have gathered all the ingredients, it probably takes less time to bake up several batches of cookies than you might spend wandering around the mall.

It's a great way to get yourself in the holiday spirit. Just turn on the holiday music, make yourself a cup of cocoa and get in the holiday mood.

Making cookies is a great seasonal activity for the whole family. Even the smallest children can press a cookie cutter or help stir cookie dough.

When the cookies are done, find a clever way to wrap them up.

• Wrap them in colorful tissue paper.

• Give them in holiday tins. You can find new tins in stores or vintage ones at tag sales.

• Arrange them in a basket.

• Decorate a gift box with a collage of images or cutout letters of the person's name.

• Fill a Mason jar and attach a ribbon.

A sweet way to get together with friends and family, create great, inexpensive gifts and have a warmly delightful time at the holidays or throughout the year is by staging a cookie swap.

At a cookie swap, you and each of your guests bake one kind of cookie in quantities sufficient to share. Each guest leaves the party with a dozen of each cookie, ready to give away, share right away or enjoy later.

For cookie recipes, visit www.Dominosugar.com or www.chsugar.com.

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A Makeover for Your Kitchen: Keep Your Ingredients Fresh

CC Note: The holiday season is upon us. While you're baking and singing all your favorite holiday favorites, be sure to follow these tips for keeping your pantry supplies fresh.

As you start to prepare for the holidays, are you afraid to open your cupboard and look for those baking ingredients? Do you wonder if they are OK or should be thrown out? Do these items ever get too old?

If seasonal baking is all you do, those leftover baking ingredients may be less than fresh. Even if you bake throughout the year, staple ingredients should be refreshed periodically.

It’s a good time of year to take stock of your baking stock. Make sure those homemade holiday cookies and cakes look and taste the best they can.

Dry ingredients like flours and spices are safe to use no matter how old they are. But they might not taste or perform as expected forever.

Be sure to always read labels, follow storage information and look at recommended use-by dates for all ingredients.

Remember that:

White flour keeps six to 12 months when stored in an airtight container or freezer bag in a cool, dry place to keep moisture low. Moisture content can affect your recipe.

For storage longer than a year, keep it in the refrigerator or freezer in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council. It can be stored indefinitely in the freezer.

Allow the flour to come to room temperature before using it.

Whole wheat flour keeps one to three months at room temperature. It becomes rancid if kept at room temperature for too long. For longer storage, put it in an airtight container or freezer bag in the refrigerator or freezer. It will maintain quality six months in the refrigerator and up to 12 months in the freezer.

White granulated sugar keeps indefinitely if properly stored. However, rotate the supply every two years for ease of use and quality. Store it in an airtight container or a heavy moisture-proof plastic bag. To soften hardened sugar, put it in a sturdy food-quality bag and pound it with a hammer. Smash smaller pieces with a mortar and pestle or break in a spice grinder.

Brown sugar keeps maximum freshness for four to six months. It’s important to store it in an airtight container to retain moisture and prevent hardening. Keep it in its original plastic bag, tightly closed, or transfer it to an airtight container or a moisture-proof plastic bag.

To soften brown sugar, heat it in a 250-degree oven for a few minutes. Or, place it in a microwave-safe container and cover loosely with a white, damp paper towel. Microwave on high and check it every 30 seconds.

Baking powder keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking powder after its expiration date.

Make sure to use dry utensils to dip baking powder or soda. To test baking powder for freshness, mix one teaspoon baking powder with one-third cup of hot water. If it foams vigorously, it still has rising power.

Baking soda keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking soda after its expiration date. To test its freshness, place one and a half teaspoons in a small bowl with one tablespoon of vinegar. If it fizzes, it will still leaven food. If it doesn't, use it in the fridge to catch odors.

Herbs and ground spices keep up to one year. Whole spices keep up to two years. Store them in a tightly covered container in a dark place. Air, light, moisture and heat speed their flavor and color loss. If you use a spice rack, place it away from light, heat and moisture.

Avoid storing above or near the stove, dishwasher, microwave, refrigerator, sink or heating vent. Use a dry spoon to handle spices or herbs. Don’t sprinkle them directly from the container into a steaming pot.

To check the potency of a ground spice, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods.

To test herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it.

Following these tips should help your holiday baked goods taste as fresh as possible. If you don’t check your supplies before the holidays, make a resolution to do it early next year.

By Elizabeth Andress
University of Georgia

Elizabeth L. Andress is a University of Georgia Cooperative Extension food safety specialist with the UGA College of Family and Consumer Sciences.

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KFC Searches for America's Most Original Holiday Traditions

/PRNewswire/ -- Whether hanging homemade ornaments on the tree, dressing the family in matching holiday sweaters or decorating the yard in festive colors, it's original family traditions that make the holidays merry.

This holiday season, in the spirit of KFC's new Two Originals Meal, including Original Recipe(R) chicken and new Original Recipe Strips, KFC is asking families across the country to showcase their Original Holiday Traditions. The grand prize winner will receive $1,000 to help carry on their family's Original Holiday Traditions and a year's supply of KFC to enjoy the new Two Originals Meals with their family.

"At KFC we're all about families, and one of the Colonel's favorite occasions was gathering families 'round a good meal," said Javier Benito, executive vice president of marketing and food innovation. "This contest will celebrate the most original holiday family traditions and encourage families to start a few new ones with our new family meal option -- KFC's Two Originals Meal."

KFC's Two Originals Meal includes everything needed for a family meal: five pieces of Original Recipe chicken, four Original Recipe Strips, two large home-style sides and four buttermilk biscuits, for just $14.99 plus tax (at participating locations).

Beginning November 24, log on to http://www.kfc.com/ and upload a photo or video featuring your family's Original Holiday Tradition. On December 11, KFC will select 12 semi-finalists and then, beginning December 15, allow America to vote to select the single-most Original Holiday Tradition. KFC will announce the grand prize winner December 22, awarding them with $1,000 cash and KFC for a year to enjoy the Two Originals Meal with their family. To further celebrate originality, 11 semi-finalists will each receive KFC for a month to enjoy the Two Originals Meal. For complete contest rules and additional information on KFC's Two Originals Meal visit http://www.kfc.com/. While online, visitors can also purchase KFC gift checks, a perfect stocking-stuffer.

Holiday Tradition Continues at KFC

The Original Holiday Tradition contest follows last year's Festive Fanatics contest, where KFC went in search of America's most festively decorated holiday home. Dozens of homes were nominated in the contest, and thousands of festive fanatics from coast to coast voted online to select the winning house. The home of the Holdman family of Pleasant Grove, Utah, which featured 45,000 lights synchronized to music, was selected the winner.

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Southern-Style Holiday Spread Shortcuts

(NAPSI)-Hosting family and friends during the holiday season can mean hours--even days--of menu planning, grocery shopping and cooking. From serving dishes to clean plates, the big meal takes only a fraction of the time to eat as it did to prepare.

For tasty fixings prepared in less than half the time, substitute ready-made foods into recipes. Add these delicious and quick recipes to this year's holiday menu to save time in the kitchen and spend more time enjoying family and friends:

Southern-Style Sweet Potato Pie

Prep Time: 15 minutes

Bake Time: 50 minutes

1 15-ounce can Glory Foods® Sweet Potato Casserole

3 tablespoons butter, melted

2 large eggs

1 cup sweetened, condensed milk

1 teaspoon vanilla extract

1 teaspoon cornstarch

1 pie shell, raw, frozen

(9" deep dish)

Preheat oven to 400 degrees. Combine butter, eggs, condensed milk and vanilla extract in mixing bowl. Blend in cornstarch and then sweet potato casserole, stirring until smooth. Pour mixture into unbaked pie shell and bake for 10 minutes. Reduce heat to 300 degrees and continue baking for 40 minutes or until a knife inserted to the center of the pie comes out clean. Cool before serving.

Southern-Style Hummus

Prep Time: 10 minutes

1 tablespoon olive oil

3 tablespoons garlic, minced

2 15-ounce cans Glory Foods® Sensibly Seasoned Black Beans

3 tablespoons cilantro, chopped

3 tablespoons lemon juice

⅛ teaspoon onion powder

⅛ teaspoon white pepper, ground

¼ teaspoon cumin, ground

Sauté the garlic and olive oil in a small nonstick pan for 3 to 5 minutes to soften and brown slightly. Combine all ingredients in a food processor, process until smooth and pour hummus in serving dish. Serve immediately with crackers, bread or vegetables or refrigerate for later use.

For more Southern-style holiday recipes and shortcuts, visit www.GloryFoods.com.

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Green Bean Casserole: A Tradition For More Than 50 Years

(NAPSI)-Green Bean Casserole is a time-honored holiday side dish that was created 53 years ago and is still just as popular today. Here's the dish on this iconic holiday staple:

• An estimated 30 million households serve this creamy, crunchy favorite year after year.

• The traditional Green Bean Casserole recipe calls for a combination of green beans, Campbell's® Cream of Mushroom soup and French's® French Fried Onions. Through the years, people have started adding their own special touches, making it an integral part of their families' holiday recipe repertoire. Custom touches include garlic, red pepper or hot sauce, bacon, almonds, pecans and cheese.

• Save some for the next day! Try cutting leftover turkey into bite-sized pieces and stirring into the leftover casserole for an all-in-one meal.

• Love the flavor of Green Bean Casserole but prefer a lower-fat or lower-sodium variation? Try substituting 98 percent fat-free or 25 percent less sodium cream of mushroom soup.

No matter how you choose to enjoy it, this is one side that serves up rave reviews each and every time. For more information and recipe ideas, visit www.campbellskitchen.com.

Green Bean Casserole

Prep: 10 minutes

Bake: 30 minutes

Makes 6 servings

1 can (10¾ ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

½ cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1⅓ cups French's® French Fried Onions

1. Mix soup, milk, soy sauce, black pepper, beans and ⅔ cup onions in 1½-qt. casserole.

2. Bake at 350° F for 25 min. or until hot.

3. Stir. Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 ounces) frozen green beans, 2 pkg. (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1½ lbs. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in ½ cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with ¼ cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in ¼ cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in ¼ cup chopped red pepper with green beans.

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Vanilla Spices Up Holiday Dishes

(ARA) - Pro chefs and casual cooks alike will soon create confections for the holiday season. The best-loved delicacies will have one of the world's most popular flavors in common -- vanilla, with its heady, aromatic taste combined with sweet, fruity and floral scents.

Americans consume about 1,200 tons of vanilla beans a year. Vanilla is exciting and comforting, sexy and simple all at the same time. But not all vanilla is the same, and it pays to know the different kinds before you begin your seasonal baking.

The flavor is extracted from vanilla beans which are grown in four locations around the world -- Madagascar, Indonesia, Mexico and Tahiti.

Madagascar beans are creamy, sweet, smooth and mellow and work well in rich foods and in recipes that call for high heat, like cookies. Madagascar vanilla also works in ice cream and blends well with coffee and in chocolate recipes. Indonesian vanilla is typically a lower quality vanilla which has smoky, woody flavor notes and is often sold in supermarkets and warehouse clubs as just "Pure Vanilla Extract."

Vanilla was discovered in Mexico, and Mexican beans are spicier and complement chocolate, cinnamon, cloves and other warm spices. Surprisingly, Mexican pure vanilla extract also smoothes out the heat and acidity of tomatoes and chili peppers, which are used in salsas and barbecue sauces. The U.S. Food and Drug Administration warns consumers to purchase only Mexican pure vanilla that is produced in the United States. Mexican-produced vanilla is often made with coumarin, a toxic substance banned in the U.S.

The fourth kind of bean, Tahitian vanilla, is more delicate and works best in cooler cooked foods like refrigerated and frozen desserts, fruit pies and sauces, smoothies and shakes. Tahitian pure vanilla is known for its aromatic, cherry-like flavor and decorates fruit recipes splendidly.

Confectioners, bakers, chefs of fine restaurants and home cooks make sure they have vanilla like Nielsen-Massey Vanillas on hand to perfect their holiday baking. Nielsen-Massey Vanillas Inc. is known as the producer of the finest vanilla because it uses an exclusive cold extraction process, which slowly draws out the delicate and distinctive flavors of the vanilla beans.

One way to expand your holiday recipe list this year is to use vanilla in savory dishes like Creamy Vanilla Sweet Potatoes, in addition to cakes and cookies. Vanilla helps to enhance the inherent flavors of sweet potatoes, rather than concealing their flavor in sweeteners.

Creamy Vanilla Sweet Potatoes

Serves six

Ingredients:
4 medium sweet potatoes
canola oil
2 ounces cream cheese, softened
1/2 cup butter softened
1/4 cup real maple syrup
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon salt
1/4 teaspoon pepper
5 strips bacon, crisp-cooked and crumbled

Directions:
Preheat oven to 400 degrees. Wash sweet potatoes and lightly coat skins with canola oil. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet. Bake for one hour or until fork-tender.

Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins. Beat at medium speed for one minute using an electric mixer. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.

Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet. Bake in a preheated 375 F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.

Courtesy of ARA content

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Let A Jalapeño Dip Spice Up Your Party

(NAPSI)-Jalapeños, probably the most familiar of hot peppers, not only spice up your party as a delicious dip, they have many other beneficial qualities.

Perhaps the most surprising feature of peppers is their nutritiousness: They are an excellent source of many essential nutrients, especially vitamin C. Hot peppers contain even more vitamin C, 357 percent more, than an orange. Moreover, red peppers are quite a good source of beta-carotene.

Peppers have also been known to work as an anti-coagulant, thus possibly helping to prevent heart attacks or strokes caused by a blood clot.

During the winter months, hot peppers are available from Mexico.

Here's a recipe you may want to try:

Jalapeño and Mint dip

Serves four

Ingredients:

2 jalapeños, deseeded

1 cup fresh mint

¼ cup rice wine vinegar

¼ cup olive oil

¼ cup plain Greek yogurt

Salt

4 pita pockets, quartered and toasted

Place the jalapeños, mint, vinegar and olive oil in a home blender and puree until smooth; add the mix to the yogurt and stir until blended. Add salt to taste. Serve with the pita chips.

This delicious recipe was developed by the Fresh Produce Association of the Americas.

For more information, please visit www.freshfrommexico.com.

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Delicious Holiday Meatballs

(NAPSI)-It doesn't take a special gift to add a delicious twist to holiday gatherings--just a new take on some party classics.

For instance, meatballs are ideal because they are warm, enjoyable, bite-sized appetizers. But many holiday hosts don't know the Italian treats can be served in a number of tasty ways.

You can find recipes for serving meatballs--in virtually every form from soups and salads to stews--in a new cookbook called "101 Things to do with Meatballs" from The New York Times best-selling author Stephanie Ashcraft.

The book offers ideas for cooking with brands such as Casa Di Bertacchi meatballs, which are prepared with 100-percent boneless beef and seasoned with high-quality Italian ingredients, then seared and steamed in a traditional multigenerational Italian style. The cookbook is available for purchase online at www.gibbs-smith.com and is available for preorder on Amazon.com.

Try this unique twist on a classic favorite:

Holiday Meatballs

Ingredients

52 (2 lbs) frozen Casa Di Bertacchi fully cooked meatballs

1 can (16 oz) whole-berry cranberry sauce

1 cup barbecue sauce

Slow Cooker Directions:

• Place frozen meatballs in a 3½- to 5-quart slow cooker prepared with nonstick cooking spray.

• In a bowl, stir together cranberry sauce and barbecue sauce.

• Pour mixture over meatballs. Cover and cook on low for 5-6 hours or on high for 2½-3 hours.

• During a party, meatballs can be left in the slow cooker on warm or low setting.

• Serve as appetizers with toothpicks.

Stovetop Directions:

• Combine all ingredients in a 3- to 4-quart saucepan.

• Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.

• Serve immediately or place them in a chafing dish to keep them warm.

The meatballs are available at Sam's Club. For more recipes and ideas, visit www.casameatballs.com.

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Take the Holidays but Leave the Turkey

Downing turkey sandwiches on a near-daily basis over the holidays may have some people reaching for any alternative. There are several healthy substitutes for those who suffer turkey overload, says a University of Georgia expert.

Don’t be afraid of real turkey. It doesn’t have to be that dry, overcooked nightmare, says Connie Crawley, a UGA Cooperative Extension nutrition and health specialist.

Most store-bought turkeys come injected with a salty, fatty basting solution and are pre-frozen, she said. But fresh turkey has a stronger poultry taste. “Real turkey really tastes good if it’s prepared correctly,” she said. “It really is different. It has a subtle, more flavorful turkey taste.”

For those who want to stay away from turkey no matter what its precooked condition, Crawley recommends:

• Fresh ham. It’s lower in sodium because it hasn’t been brined. It’s great marinated in wine, onions and garlic and then roasted in the oven.

• Cornish hens. The tiny chickens are easier to roast than a whole turkey and are more attractive on individual plates. Glaze the bird with apple or orange juice and serve it on rice pilaf or stuffing. One hen feeds two people.

• Quail. It has a more gamey poultry taste. Don’t overcook quail, or it will be tough. Sweet potato and polenta are great quail side dishes.

• Trout. Grilled, broiled or filleted, it has a rich flavor that goes well with fall vegetables like broccoli, cauliflower, sweet potatoes, Brussels sprouts, greens and winter squash.

Fish is a good option for those families that include both meat-eaters and vegetarians. Some vegetarians eat fish. It’s always best to check with the individual first to make sure.

You can totally skip the traditional holiday table, she said, and eat something completely different.

“I have had holidays where I have made Mexican food,” she said. “You don’t just have to eat turkey.”

By Stephanie Schupska
University of Georgia

Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.

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Holiday Season More Than Meat

There won’t be any meat on Robin Pratt’s holiday table. Without a turkey or ham to fuss over, the Winterville, Ga., Web designer spends her extra time “focused on friends and family instead of the food,” she said.

A vegetarian, Pratt doesn’t spend time looking for a turkey substitute either.

“If you’re a vegetarian and you go into the holiday thinking about finding a substitute for meat, you’re going to be disappointed because you can never replace a turkey,” Pratt said.

But that doesn’t mean she and her family will miss out on holiday flavors.

“We have so much food,” she said. “Eighteen people come to my house and bring two dishes each. That can be at least 20 casseroles…you can feel happy that you’ll still feel sleepy, even if you’re a vegetarian. You’ll still feel like you’re going to explode and fall asleep at the same time.”

As families gather around the table this holiday season, some are finding they may need to alter a traditional recipe so that their vegetarian and vegan family members can share in the feasting, said Connie Crawley, a University of Georgia Cooperative Extension nutrition and health expert.

“So many people make so many side dishes, it’s like a meal anyway,” Crawley said. When it comes to making those dishes, they need to be “aware of animal products in the food and their substitutes.”

Many vegetarians consume butter, milk and eggs. But for those who don’t, putting butter in the potatoes or milk in a casserole can keep them from enjoying those foods.

“If you make all the side dishes with vegetable oil, dairy free margarine or soy milk, everyone can enjoy them,” Crawley said.

Pratt focuses on regional or cultural recipes, something she did before becoming a vegetarian. She suggests trying to cook a recipe that “you’ve always wanted to cook but didn’t have time,” she said. “That way, the holidays are still about food, but not just turkey.”

She and Crawley give tips on making the holidays tasty for vegetarians and meat-lovers.

• Consider the eaters. “For families that have a vegetarian, vegetarian families that have a meat eater, or if you’re interested in eating less meat for your health, have a turkey and then have just vegetarian side dishes,” Pratt said. “For vegetarians, most of life is side dishes.”

• Know your vegetarian’s eating habits. There are all kinds of vegetarians, Crawley said. Some are lacto, meaning they drink milk and eat cheese. Others are ovo, meaning they eat eggs. Still others are pesco, meaning they eat fish. Many are a combination of these. But some are vegan, meaning they eat no animal byproducts – including gelatin and butter.

• Practice recipes beforehand. Crawley said that substituting vegan-friendly ingredients for common animal byproducts isn’t hard, especially if the recipe has been tried and tested before the holiday meal.

• Use the Web. Vegetarian recipes can easily be found with a quick search online. Crawley found many dishes made from winter vegetables.

• Keep it healthy. Crawley points out that even though vegetables are loading the table, the dishes are not necessarily low calorie or low fat. “Be reasonable about added fat,” she said. Many recipes will still be delicious if you substitute evaporated skim milk for the cream, low-fat cheese for full-fat varieties, low-cholesterol egg substitute for regular eggs and reduced-fat margarine for butter.

• Label the side dishes. If you're serving food buffet-style, Crawley recommends putting cards next to the food to indicate whether a dish is vegetarian, vegan or not.

“The good thing about the South is that we’re already used to eating a lot of vegetables on the side,” Crawley said, so making the transition to a vegetarian menu isn’t as foreign as it would be in other parts of the country.

By Stephanie Schupska
University of Georgia

Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.

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Tips For Holiday Decorating And Entertaining

(NAPSI)-Time-honored traditions such as baking family recipes, cracking nuts by the fire, and decorating with handmade crafts help make the holiday season merry. Some items, such as in--shell nuts, are naturally associated with the holidays and appear year after year during the season.

Over the last 96 years, the experts at leading nut brand Diamond of California have discovered many uses for inshell nuts. Tina Salter, culinary producer and cookbook author, offers the following ideas for using this heritage product at the holidays.

Roasting: All nuts, even in their shell, taste better freshly toasted. Bake inshell nuts at 375° F for 20 minutes (smaller nuts may toast faster). Crack one nut in a towel to check for doneness. The "meat" should be toasted and aromatic. If it still looks pale, roast a few minutes longer. Let the nuts cool before serving with a nutcracker and nutpick. Children and guests will delight in shelling them by the fire.

Entertaining: Finish a holiday dinner with an elegant course of port, soft blue cheese and freshly toasted inshell walnuts. Serve with slices of a crusty baguette. Guests will linger at the table to crack nuts, sip port and tell stories.

Decorating: Nuts add a touch of nature to holiday decor. For a chic table, lay a garland around the base of a large glass hurricane vase. Place a pillar candle securely in the center and fill space between candle and glass with inshell nuts to about one-third of the height of the candle. For added sparkle, paint some nuts gold and silver before filling.

Get Creative at the Holidays!

A great idea that uses Diamond inshell nuts could win you a trip to New York City for another memorable holiday tradition: "The Nutcracker" ballet. The person who submits the best idea for entertaining with Diamond inshell nuts will win a trip for four to see a performance of New York City Ballet's production of George Balanchine's "The Nutcracker." The winning idea will also be published on millions of bags of nuts in 2009 and featured on Diamond's Web site. For contest details, information on second- and third-place prizes and holiday recipes, visit www.diamondnuts.com.

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Ten Solutions for Guiltless Gobbling

(ARA) - For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.

Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.

1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don't normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.

2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.

3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.

4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”

5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.

6. Bag it.
If you're hosting the meal, remember that there is always tomorrow -- and leftovers. But if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.

7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.

8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?

9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.

10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.

Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.

Want to indulge? Enjoy with this healthy take on a holiday classic -- pumpkin pie!

Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate

Ingredients:

3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping

Instructions:

1. Position rack in middle of oven.

2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.

Courtesy of ARAcontent

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For Party Pleasers, Choose Cheese

(NAPSI)-Spend more time celebrating with family and friends by limiting kitchen duty with easy appetizers featuring popular, affordable cheeses.

Here are hints: Boursin has an irresistible taste, a light, crumbly texture that melts readily and is best served simply on a baguette round. It comes in a variety of flavors, including Garlic & Fine Herbs and new Garlic & Roasted Red Pepper.

• Stuff the cheese into warmed minibrioche, top with herbs (savory) or sugared chopped pecans.

• On a cucumber round, layer a piping of the cheese with marinated sun-dried tomato.

• Parboil tiny potatoes. Scoop out a bit of the inside; mix potato with Boursin and diced prosciutto and stuff back into shell; bake 8-10 minutes at 350ºF.

Mild, mellow-nutty Jarlsberg is a classic, complementing a broad range of tastes.

• Cube it and skewer with a small piece of dried fruit, salami or chorizo, olive or sun-dried tomato and fresh basil.

• Try mini grilled cheese on pretzel bread with hot, sweet mustard.

• Make a fondue and dip in cubed French bread, fresh sliced apples and pears, or melt a wedge in a cast-iron skillet for satisfying raclette, served with roasted potatoes and grilled sausage.

Goat cheese is a delicious choice to have on hand for those who are lactose sensitive. Woolwich Dairy makes a style of soft, fresh chevrai that's mildly tangy plus a creamy, buttery goat Brie.

• Top goat Brie with strawberry preserves and toasted sliced almonds.

• Stuff chevrai goat cheese into fresh dates or figs; top with cherry preserves and chopped, salty nuts.

• Bake goat Brie in puff pastry dough for a classic treat.

Some simple ideas combining the cheeses:

• Stuff Boursin or chevrai goat cheese into cherry tomatoes; spread on cucumber rounds and endive leaves, sprinkle with chopped, fresh herbs or sprouts.

• Spread chevrai goat cheese or Boursin on baguette round; top with caramelized onions or fig jam and warm slightly.

For additional appetizer and entertaining ideas, visit www.norseland.com, www.boursincheese.com and www.woolwichdairy.com.

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Roasted Olives-Classic Holiday Snacking Favorite

(NAPSI)-Simple to prepare and easy on the budget, savory roasted olives are a delicious seasonal treat at holiday parties and fireside family gatherings. Lindsay Olives transforms everyday olives by roasting them with herbs and spices, French style.

Roasting olives is a fun, quick technique that gives them a slightly chewy outside, a dense flesh and a truly unique bite. Tomatoes, whole garlic and herbes de Provence add color, texture and flavor to a mixture of glossy, black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic. The garlic softens and sweetens as it roasts, a lovely complement to the herbs.

This delicious, simple recipe is ready in just 30 minutes and, if refrigerated, stays tasty for up to two weeks, making it perfect for the nonstop entertaining season.

For more easy entertaining recipes and tips, please visit www.lindsayolives.com.

Lindsay Roasted Olives

(Serves 6-8)

Serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with toothpicks to make it easy to pick them up and enjoy.

1 pint (2 cups) grape or cherry tomatoes

1 cup Lindsay® Black Ripe Olives

1 cup Lindsay® Kalamata Pitted Olives

1 cup Lindsay® Queen Olives Stuffed with Garlic

1 tablespoon herbes de Provence blend or a mix of rosemary and thyme

8 whole garlic cloves, peeled

¼ cup olive oil

¼ teaspoon freshly ground black pepper

Toasted baguette slices, pita bread or crackers.

Heat oven to 425° F.

Lay out all the ingredients on a sheet pan and toss to combine well. Roast the olive mixture in the preheated oven for 15-20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the sheet pan and transfer all ingredients to a shallow serving bowl. Serve at room temperature with toasted baguette slices or crackers.

Note: Herbes de Provence is a dried herbal blend of rosemary, basil, sage, thyme, summer savory and lavender. It can be found at larger grocery stores or online. If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your pantry shelf.

Serving tip: If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If you have trouble finding the specified olives, feel free to use any combination that appeals to you.

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Minty Holiday Desserts Offer Healthier Entertaining Options

CC Note: Our staff members just adore the peppermint flavors. These recipes received the Fayette Front Page coveted "Four Chocolate Covered Strawberry" award.

(NAPSI)-The holidays bring more than stockings filled with goodies. Days can be filled with school events, shopping, decorating and party menu planning. Yet even the most experienced hostess may need ideas for delicious, make-ahead desserts that won't be too filling. Fortunately, creating scrumptious treats that taste indulgent but are easy on the waistline is simple with the right recipes.

Create delicious desserts with the refreshing holiday flavor of peppermint. And when made with Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream, they have a third fewer calories than those made with full-fat mint ice cream but also a rich creamy texture not often found in light ice cream.

For example, Peppermint Ice Cream Lollipops are a jolly treat to serve Santa's elves of any age. They feature the favorite combination of ice cream and cake with a candy cane handle and can be made ahead, leaving you a little more time for holiday fun.

Peppermint Ice Cream Lollipops

(Makes 12-14 servings)

1 box yellow cake mix

Powdered sugar

2 cartons Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream

Small candy canes or striped sugar sticks

Preheat oven to 350° F. Line two 10x15-inch rimmed baking pans (jelly-roll pans) with parchment or waxed paper. Coat with cooking spray. Prepare cake mix according to package directions. Divide batter between both prepared pans. Bake 12 minutes until golden brown and top springs back when touched. Remove from oven and sprinkle cake with powdered sugar.

Run a knife around pan to release edges. Place a clean towel over cake and invert pan. Remove pan and paper lining. Starting at long edge of cake, roll up cake and towel. Place cake seam side down on a wire rack to cool. Repeat with second cake.

Soften ice cream at room temperature about 10 minutes. Gently unroll cooled cakes. Scoop about 4 cups of ice cream onto each cake and spread evenly, ¼-inch thick. Reroll cakes without towel. Wrap in plastic and place in freezer until firm, at least 4 hours.

Slice cake 1-inch thick. Cut a slit in side of slices and insert candy canes. Serve immediately or wrap decoratively in plastic, twisting ends like lollipop wrappers. Freeze until ready to serve.

Have these ingredients on hand for a quick, creamy, adult dessert in a glass.

Peppermint Ice Cream Espressos

(Makes 2 servings)

Dreyer's/Edy's Slow Churned

Peppermint Light Ice Cream

2 servings brewed espresso, about ¼ cup each

2 tablespoons Kahlua or amaretto

Whipped cream

Pour ¼ cup hot or cool espresso into a demitasse cup or aperitif glass. Add Kahlua or amaretto. Add small scoops (about ¼ cup) of peppermint ice cream to espressos. Pipe whipped cream on top and serve immediately.

More Free Recipes

Ice cream lovers can find additional dessert ideas-including recipes made with two other seasonal favorites, eggnog and pumpkin-at icecream.com.

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