make your holidays sparkle

recipes & entertaining ideas

cheesy bread pulls Prep: 20 min. | Total: 45 min. | Makes: 24 servings

what you need 1 round or oval sourdough bread loaf (1 lb.) 1 pkg. (8 oz.) KRAFT Colby Jack Cheese Slices with a TOUCH OF PHILADELPHIA 6 slices cooked OSCAR MAYER Bacon, crumbled 1/4 cup butter, melted 2 Tbsp. KRAFT Zesty Italian Dressing 1 green onion, thinly sliced 2 cloves garlic, minced

make it HEAT oven to 350ºF. USE serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts. CUT each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil. MIX remaining ingredients; drizzle over bread. Wrap bread with foil; place on baking sheet. BAKE 25 min. or until heated through, unwrapping bread after 15 min.

Cocktail Party • 12 pieces per person

Dinner Party • Four to five pieces per person for an early meal • Six pieces per person for a later meal

Variety • Eight different appetizers for 50+ people • Four or five different appetizers for 20+ people • Three different appetizers for small gatherings

Type of Event Number of Appetizers

The number and type of appetizers you serve all depend on the event you are hosting.

Hosting a holiday party? No worries.

We’ve pulled together a tasty collection of quick

and easy appetizers, sides, meals and desserts—

everything you need to get out of the kitchen and

into the celebration. Be sure to slow down and make

the most of this special time of year. Cheers!

1 2

appetizers by the numbers

make your holidays sparkle with recipes from kraftfoods.com

make your holidays memorable

cheesy green bean casserole Prep: 10 min. | Total: 50 min. | Makes: 14 servings

what you need 2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes 1-1/2 cups hot water 1/4 cup butter 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

make itHEAT oven to 350ºF.

COMBINE beans and soup in 2-qt. casserole; top with VELVEETA.

ADD water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.

BAKE 35 to 40 min. or until heated through.

special spinach salad Prep: 15 min. | Makes: 6 servings, about 1 cup each

what you need 1 pkg. (6 oz.) baby spinach leaves 3/4 cup pomegranate seeds 1/2 cup ATHENOS Traditional Crumbled Feta Cheese 3 slices OSCAR MAYER Bacon, cooked, crumbled 3 green onions, sliced 1/3 cup KRAFT Balsamic Vinaigrette Dressing

make itTOSS spinach with all remaining ingredients except dressing in large bowl.

ADD dressing just before serving; mix lightly.

pork crown roast with apple-pecan stuffing and gravyPrep: 25 min. | Total: 2 hours 55 min. | Makes: 16 servings

what you need 1 (16-rib) pork crown roast (8 lb.)

3/4 tsp. black pepper, divided

1-1/2 cups water

3-1/2 cups apple juice, divided

3/4 cup raisins

1/2 cup butter

2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Pork

2 Gala apples, chopped

3/4 cup chopped PLANTERS Pecans, toasted

3 Tbsp. flour

3 Tbsp. GREY POUPON Savory Honey Mustard

2 Tbsp. chopped fresh parsley

make itHEAT oven to 350ºF.

SEASON meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.

MEANWHILE, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.

REMOVE 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.

CUT meat into 1-rib portions. Serve with stuffing and apple gravy.

3 4

Seasonal fruits and nuts such as cranberries, pomegranates and almonds can be used to dress up your table or your salad.create it! make your holidays sparkle with recipes from kraftfoods.com

frozen peanut butter turtle pie Prep: 20 min. plus freezing | Makes: 10 servings

what you need 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread 1/3 cup PLANTERS Creamy Peanut Butter 1/2 cup sugar 2 cups thawed COOL WHIP Whipped Topping 1/4 cup caramel ice cream topping 1 ready-to-use chocolate flavor crumb crust (6 oz.) 1/4 cup coarsely chopped PLANTERS Pecans, toasted 2 oz. BAKER’S Semi-Sweet Chocolate

make itBEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

tuxedo cake Prep: 30 min. | Total: 1 hour 43 min. (incl. cooling)Makes: 16 servings

what you need

1 pkg. (2-layer size) devil’s food cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup butter, softened

1-1/2 tsp. vanilla

6 cups powdered sugar

1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

2 oz. BAKER’S Semi-Sweet Chocolate

make itHEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.

MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.

CUT each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Store cake in refrigerator.

For holiday flavor, sprinkle a little crushed candy cane over desserts before serving.

5

Making food ahead of the holiday season helps you to enjoy the festivities. Lots of desserts freeze perfectly - and as a bonus, they slice more easily when they’re slightly frozen. enjoy it! make your holidays sparkle with recipes from kraftfoods.com

6

cookie ball pops christmas tree Prep: 30 min. plus refrigerating | Makes: 40 servings

what you need 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg. (15.25 oz.) chocolate mint sandwich cookies, finely crushed (about 4 cups) 12 oz. BAKER’S White Chocolate, melted 6 drops green food coloring 3 Tbsp. green and/or white decorating icings 40 cinnamon red hot candies

make itMIX cream cheese and cookie crumbs until blended.

SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.

DIP balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

cookie ball pops peanut butter cup Prep: 30 min. plus refrigerating | Makes: 40 servings

what you need 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg. (16 oz.) peanut butter sandwich cookies, finely crushed (about 3 ½ cups) 1/4 cup PLANTERS Creamy Peanut Butter 12 oz. BAKER’S Semi-Sweet Chocolate, melted

make itMIX cream cheese, cookie crumbs and peanut butter until blended.

SHAPE sinto 40 (1-inch) balls. Place in single later on waxed paper-covered rimmed baking sheet. Freeze 10 min.

DIP balls in remaining chocolate; return to baking sheet. Refrigerate 1 hour or until chocolate coating is firm.

easy celebration pretzel sticks Prep: 15 min. plus refrigerating | Makes: 28 servings

what you need 28 pretzel rods

1 tub (7 oz.) BAKER’S Dark Semi-Sweet Dipping Chocolate, melted

Multi-colored sprinkles

make itDIP pretzels halfway into chocolate; scrape off excess.

COAT lightly with sprinkles; place on waxed paper-covered tray.

REFRIGERATE until chocolate is firm.

Speed up the clean up by providing everyone with a disposable pan that they can fill with food & sweets to take with them. This way there are no leftovers to package and no dishes to scrape.

7 8

This season, homemade edible gifts are the right way to show how much you care. Simply wrap cookie pops in clear cellophane and top with a holiday ribbon. gift it! make your holidays sparkle with recipes from kraftfoods.com

for more wonderful recipes and nutritional information visit kraftfoods.com

©2012 Kraft Foods

make it unforgettable