SheKnows Cookbooks: Holiday Entertaining Edition

HOLIDAY ENTERTAININGEdition

5 FUN FINGER FOODS

SERVING IDEAS, TIME-SAVING TIPS & PARTY THEMES

20 HOLIDAY PARTY ENTERTAINING

TIPS

25recipesDRINKS, DESSERTS,MAIN DISHES & APPETIZERS

.com COOKBOOKS:

ENTERTAINING TIPS

DRINKSChristmas cosmoDog sledWhite hot chocolate Holly berryCaroler’s confectionSpiked eggnog

APPETIZERS & FINGER FOODS Stuffed cherry tomato poppersSimple hummusMini fried vegetarian eggrollsSpinach dipItalian stuffed mushroomsGreek salad skewersSpicy cheesy chicken dipTangy seafood canapés

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1 SHEKNOWS COOKBOOKS

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SHEKNOWS HOLIDAY ENTERTAINING 2

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MAIN DISHES Barbecued Australian leg of lamb

with almond pestoScallops ProvencalBroiled flank steakBeer roasted lime chicken

DESSERTSApple spice cakeCaramel coffee cakeMini cheesecakesStuffed pearsSpicy peach dessertPecan pie bars

SHE KNOWS HOW TO MAKE HOLIDAY ENTERTAININGA BREEZE: a little preparation, sharing traditional familyrecipes with friends and creating your own family traditions topass on through the years. The tasty treats in this cookbookare just the icing on the holiday fruitcake! From cold-weathercocktails to ooey, gooey dessert delights, we've got your holi-day party menu covered. You'll find easy, make-ahead maindishes designed to save time without sacrificing flavor, andtons of appetizers and finger foods to keep guests munchingand mingling throughout the party. The only thing you haveto worry about is the clean-up.

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PLAN AHEADDuring the busy holiday season you'll wantto invite your party guests at least threeweeks before the big date. Begin planningyour party menu, from cocktails all the waythrough dessert, at least two weeks beforethe event. Make any tweaks once you obtainthe final guest count. Shop non-perishableitems one week before the party, and makea final stock-up trip one to two daysbefore the party.

PICK A THEMEWhile your entire holiday happy hourdoesn't need to have an overwhelmingtheme, do consider the number of guestsyou are inviting and the amount of spaceyou have to host. If you'll be entertaining afull house, plan a cocktail party-style affairwith finger foods and drinks. If you'd ratherhave a formal dinner, invite fewer gueststo avoid crowding.

DECORATEIf you are hosting a cocktail affair andguests will be moving through differentareas of your home, add a few decorationsto each room to spread the holiday cheer.For a sit-down dinner, focus decorations onthe table where guests will be spendingmost of their time. Tall, skinny centerpieceswith votive candles and greenery along thetable leave ample room for serving dishes.

ENTERTAINING

TIPSWhether you’re hosting theannual after-work mixer, thefamily feast or a cozy, chattygathering for your closestfriends, all you need is alittle planning to make yourholiday party the happenin'place to be, and to keep youfrom getting stuck in thekitchen the entire time!

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

drinks❋


drinks

SERVES 1

1/2 oz. Cointreau1/2 oz. cranberry juice1 tsp. lime juice1 oz. vodkaFresh cranberries

DirectionsPlace all ingredients ina shaker with ice. Shakeand strain into a chilledmartini glass. Garnishwith a few fresh cran-berries after pouring.

SERVES 1

1 1/2 oz. Canadian whiskey1 1/2 oz. orange juice1 tsp. grenadine1 tbsp. lemon juice

DirectionsMix all ingredients with cracked icein a shaker or blender. Pour into achilled Old Fashioned glass.

Christmas Cosmo

Dog Sled

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White Hot ChocolateSERVES 8

2 cups whipping cream6 cups milk1 tsp. vanilla1 pkg. white chocolate chipsWhipped creamCandy canes

DirectionsStir together the whippingcream, milk, vanilla and whitechocolate chips in a slowcooker. Cover and cook on lowfor 2 to 2 1/2 hours, stirringoccasionally, until mixture ishot and chocolate chips aremelted. Stir again before serving.Garnish with whipped creamand candy canes.

KID-FRIENDLY!


SERVES 1

1 oz. Jose Cuervo Especial5 oz. freshly brewed hot coffee1 package hot cocoa mix1/2 oz. coffee brandyWhipped cream and chocolate shavings

DirectionsCombine all ingredients in a coffeemug and top with whipped creamand shavings.

Spiked Eggnog

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Caroler’s Confection

SERVES 8

4 eggs1/2 cup sugar3 cups milk1 tsp vanilla1/2 cup whiskey, rum or brandy1/2 tsp nutmeg1 cup heavy cream

DirectionsBeat eggs and sugar in saucepan until creamy. Inseparate saucepan, heat 2 cups milk over low heatuntil hot. Add milk very slowly to egg mixture, stir-ring continuously. Stir over low heat for 15 to 20minutes 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 peaksform. Fold into milk mixture. To serve, ladle eggnoginto punchbowl and sprinkle with remaining nutmeg.

Holly BerrySERVES 1

Lemon1 1/2 oz. ginFresh raspberriesRaspberry juice

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


WANT TO CUT DOWN ON TIME AND DISHES AT YOUR NEXT HOLIDAYSOIRÉE? Light bites are the perfect alternative to a heavy main course, especially if you're hosting acocktail party where guests are mingling as they munch. Plan on each guest grabbing around three helpingsof each dish. Include a couple of chilled, already-made dishes, like our stuffed cherry tomato poppers, to cutdown 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 cheesetray. 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 crackersand fruit slices alongside.

appetizers❋

appetizers


This traditional Middle Eastern fare is an easy crowd pleaser. It pairswell with pita chips, flat bread and veggies. Experiment with differentflavors by adding chopped sun dried tomatoes or a bit of pesto.

SERVES 12

2 cans garbanzo beans rinsed, drained; reserve 1/4 cup liquid1/4 cup tahini, well stirred1/3 cup fresh lemon juice 1 1/4 tsp. sea salt1 tsp. minced garlicDash of cayenne pepper1/4 cup pine nutsOlive oil

Directions1. Place all ingredients, except pine nuts, into food processor and blenduntil 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. Storeleftovers in refrigerator.

Simple Hummus

SERVES 15

2 pints cherry tomatoes1 lb. bacon3 tbsp. grated Parmesan cheese1/2 cup mayonnaise1/2 cup green onion, finely chopped

Directions1. 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 andrefrigerate overnight. Serve cold.

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. Foran eye-catching arrangement, place tomatoes on awhite platter so their crimson color really pops.

Stuffed CherryTomato Poppers

Dress up this classic party dip by serving it in a breadbowl with baguette cubes and cut veggies around it.

SERVES 12

2 packages Knorr vegetable recipe mix2 10 oz. packages frozen chopped baby spinach,

thawed, drained2 cans sliced water chestnuts, rinsed, drained1 1/2 cup sour cream1 1/2 cup mayonnaise

DirectionsAdd all ingredients to large mixing bowl. Stir until wellblended. Place in airtight container in refrigerator andchill for at least four hours.

KID TIP: HAVE KIDS HELP WRAP THE EGGROLLS.

These mini eggrolls are an easy finger food and a sure crowd pleaser. Chopthe vegetables and prepare the mung beans in the morning to cut down onprep work right before your party. Or, roll them the day before and store inthe fridge before cooking.

SERVES 8

Directions1. 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, cooldown, 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 justover 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 eacheggroll when it turns slightly golden. When they are evenly golden, remove from pan and drain on a paper towel.

Mini Fried Vegetarian Eggrolls

Spinach Dip


appetizers

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1 lb. shredded red potatoes 1 carrot, finely chopped 2 shallots, finely diced1 yellow onion, finely diced1 tbsp. fresh cilantro, finely chopped4 cloves garlic, finely minced1 block fresh tofu, firm

1/4 cup mung beans 1 oz. black fungus mushrooms, dried1 tsp. mushroom powder 1 pack rice vermicelli noodle, dried (2 oz)2 packs eggroll wrappers, frozen1 tsp. black peppercorns, freshly ground


Cute as a button, thesesavory winter warmers are agreat addition to any holidaysoirée. Add an extra dash ofgrated Parmesan cheese tothe tops of mushrooms rightbefore they come out of theoven for an extra dose ofooey-gooey goodness.

SERVES 8

1 lb. button mushrooms1 small onion, finely chopped6 tbsp. butter1 tsp. minced garlic3 oz. cream cheese, softened2 tbsp. grated Parmesan1 tbsp. grated Asiago cheese2 tsp. dried parsley flakes1 cup packaged herbed stuffing

Directions1. Preheat oven to 425°F. 2. Wash and dry mushrooms, removestems. Dice 1 cup worth of stems,set aside. 3. Melt 2 tbsp. butter in a saucepanthen brush butter over mushrooms.Place mushrooms, cap side down, ona cookie sheet. 4. Melt remaining 4 tbsp. of butterin same saucepan. Add stems, onionand 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 mushroomcaps, bake for 15 minutes or untilheated through.

Italian StuffedMushrooms

Greek salad is a simple yetdelicious staple in anyMediterranean diet. Thefresh ingredients of thissalad-on-a-stick appetizerwill have guests reminiscingon warm summer nights,not cold winter days. Usethe feta cheese as ananchor to stand skewersupright or simply lay themdown on an oblong tray.

MAKES 24

1 block Feta cheese24 grape tomatoes24 pitted Kalamata olives1/2 cucumber1/4 red onion

For Dressing:2 tbsp. red wine vinegar1/2 tbsp. olive oilSalt & pepper24 bamboo skewers or sandwich picks

appetizers

Directions1. Wash tomatoes. 2. Cut cheese into 1/2 inch cubes. 3. Cut cucumber into thin slices,slice in half. 4. Cut onion into thin, one inch longslices. On skewer, layer ingredientsstarting with onion, then tomato,cucumber, olive and cheese. 5. In small bowl, mix red wine vine-gar, olive oil and salt and pepper totaste for dressing. Lightly drizzledressing on skewers before serving.

Greek Salad Skewers

Serves 12

2 8 oz. packages cream cheese, softened1/2 cup ranch dressing1/2 cup chunky blue cheese dressing1 cup cayenne pepper sauce1 cup crumbled blue cheese2 lbs. cooked shredded chicken2 medium jalapeno peppers, seeded, finely diced1 cup celery, finely chopped1 cup shredded Monterey jack cheese1/2 cup Provolone cheesePita chips, celery & carrots for dipping

Directions1. Pre-heat oven to 350°F. 2. In a large bowl, whisk together first fiveingredients (cream cheese through crumbledblue cheese), until blended well. 3. Next, slowly fold in remaining ingredients. 4. Pour mixture into lasagna pan, spread evenlyand cook for 25 minutes or until heated through.Stir and serve.

Spicy Cheesy Chicken Dip

Makes 32

1 cup flaked, canned crabmeat3 tbsp. mayonnaise1 tbsp. finely chopped celery1/2 cup butter3 tbsp. horseradish32 toast points1/4 cup chopped fresh parsley

Directions1. 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.

Tangy Seafood Canapés

Horseradishgives thesecanapés and

any dip a spicy kick.


appetizers

A FORMAL DINNER REALLY HIGHLIGHTS YOUR TABLE DECORATIONS, so be sure to includedifferent textures and heights in your table design by using votive candles and tall centerpieces, orlow 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 andplatters 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-coursemeal. You can easily serve a family-style dinner by making several main dish options. Each guest willtake smaller portions so they can savor other dishes, and you won't need to double your existingrecipes. 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.

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Prepare the meat the night before to allow the marinade tosaturate the dish with flavor. Serve this hearty leg of lambwith grilled vegetables on the side.

Serves 7

Directions1. Place lamb in a shallow ceramic or glass casserole dish. Combinethe marinade ingredients and pour over the lamb. Cover and refriger-ate for 2-3 hours or overnight, turning lamb over once or twice duringthat time. Discard marinade. 2. Preheat a hooded barbecue to medium heat. Cook lamb with hoodclosed turning it once or twice, about 10-15 minutes each side oruntil it reaches an internal temperature of 130-140°F in the thickestpart. Remove from the grill and transfer to a plate. Cover loosely withfoil and allow to rest for 10 minutes before slicing. 3. To make the pesto, place the almonds, parsley, basil, oil and juicein a food processor and process to a coarse paste. Add the cheese andprocess just to combine.

Serve this fresh main dinner course over brown riceand with sautéed spinach on the side. Prepare thespinach promptly before serving in the same panused for the scallops.

Serves 7

2 lbs. fresh bay or sea scallops2 tsp. all purpose flour for dredging8 tbsp. unsalted butter, divided1 cup chopped shallots2 cloves garlic, minced1/2 cup chopped fresh flat-leaf parsley leaves2/3 cup dry white wine2 tsp. lemon, cutSalt and pepper

Directions1. If using bay scallops, keep them whole. If using seascallops, cut each in half horizontally. Sprinkle with saltand pepper, toss with flour and shake off the excess. 2. In a large sauté pan, heat 4 tablespoons of the butterover high heat until sizzling and add the scallops in onelayer. Lower the heat to medium and allow the scallops tobrown lightly on one side without moving them, then turnand brown lightly on the other side. This should take 3 to 4minutes. 3. Melt the rest of the butter in the pan with the scallops,then add the shallots, garlic and parsley and sauté for 2more 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.

Scallops Provençal

mainBarbecued Australian Leg ofLamb with Almond Pesto

1 leg of lamb, boneless, butterfliedand trimmed

For marinade:1 cup red wine 1/4 cup extra virgin olive oil 2 cloves of garlic, chopped 2 tsp. oregano, dry 2 tsp. basil, dry Freshly ground black pepper

For almond pesto: 1⁄3 cup dry roasted or blanchedalmonds 1 cup Italian parsley, chopped 1/2 cup basil, chopped 1/4 cup extra virgin olive oil 1 tbsp. lemon juice 2 tbsp. soft goat or feta cheese

Prepare this dish the day before your event to give it timeto marinate. Sliced tomatoes and broiled red potatoes aregreat accompaniments to the classic meat dish.

Serves 8

Directions1. Combine wine and lemon pepper seasoning in a bowl. Placesteak 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.

Broiled Flank Steak

Beer Roasted Lime ChickenServe this chicken with creamed spinach, a gardensalad and hot rolls for a complete meal.

Serves 12

Directions1. 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, thenplace 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 thebeer inserted into the cavity. Pour water into the bottom ofthe pan. Cover the chicken with aluminum foil, and placeroasting pan and all into the oven. 3. Roast the chicken for about 1 1/2 hours in the preheatedoven, 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 themeatiest part of the thigh. Let the chicken rest for about 10minutes before serving.

1 8 lb. or 2 4 lb. whole chicken(s)2 tbsp. salt, to taste2 tbsp. ground black pepper, to tasteLime, halved1 can beer2 cups water

main


2 lb. lean beef flank steak3/4 cup red wine1 1/2 tsp. lemon pepper seasoning

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

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desserts


Add cream cheese frosting to the top andgarnish with a dash of cinnamon or nutmeg.

Serves 16

4 1/2 cups flour3 cups applesauce2 cups raisins2 cups chopped nuts2 cups sugar1 oz. unsweetened chocolate, grated2 tsp. baking soda1 cup corn oil1 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp. allspice1/4 clove ground1/2 tsp. salt

Directions1. Sift together flour, soda, spices and salt in a large bowl. Mixin applesauce and corn oil. Stir in nuts and raisins. Stir ingrated chocolate.

2. Grease and flour a 13x9x2 pan; pour in mixture.3. Preheat oven to 350°F.4. Bake the cake for 1 hr. 10 min. or until brown.5. Cool on a cake rack and enjoy!

Apple Spice Cake

This dessert can be sweetened up a bit by adding a simplepowdered sugar glaze to the top. Combine 1/3 cup pow-dered sugar, a dash of vanilla and 3 tbsp. cold milk in ameasuring cup. Mix well, and pour over the coffee cake.

Serves 12

2 tubes refrigerator biscuits1 cup brown sugar1/2 pint whipping cream

Caramel Coffee Cake

Directions1. 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 greasedbundt 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.

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4 8 oz packages cream cheese, softened1 1/3 cup granulated sugar2 tbsp. lemon juice2 tbsp. vanilla

4 eggs4 cups crushed graham crackers 4 tbsp. sugar6 tbsp. melted butter

Serves 24

An easy way to serve cheesecake to every guest, these individual cakes are easy to make using amuffin pan. Top them with your choice of fresh fruit, fruit syrup or drizzle with melted chocolate.

Mini Cheesecakes

desserts

Directions1. 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.

desserts


SERVES 12

6 ripe pears8 oz Neufchatel cheese, softened1/2 cup cottage cheese1/4 cup crumbled blue cheese

Directions1. Cut out the center of each pear.2. Combine the cheeses together in a bowland mix well.3. Stuff the pears with the cheese mixture.4. Cover and chill thoroughly.5. Cut each pear into 6 or 8 wedges.

Stuffed Pears

SERVES 8

2 cans unsweetened peach halves,undrained1 tsp. cornstarch1/4 tsp. ground cinnamon1/2 tsp. nutmeg1/2 clove, ground1/4 tsp. grated orange rind

Directions1. Drain peaches, reservingjuice, and set aside. 2. Combine cornstarch, spices,and orange rind in a saucepan.Stir in reserved peach juice andmix well. Add peaches. Bring toa boil, stirring constantly.3. Reduce heat and simmer for 3minutes. Serve warm.

Spicy Peach DessertBecause this recipe uses canned peaches insteadof fresh, it's a great option for winter partiesand a welcome departure from more traditionalfruit recipes using apples.

Pears and cheese are an updatedtake on traditional apple andcheese pairings. They can beheated in a 350°F oven for 25minutes before serving, too.


1/2 cup softened butter1/2 cup light brown sugar, packed tight2 cups of all-purpose flour1 tsp. baking powder

For filling:4 eggs2/3 cup light brown sugar, packed tightly1 cup dark corn syrup1/3 cup molasses3 tbsp. all-purpose flour2 cups pecan halves

Directions1. Beat together butter and 1/2 cup brown sugar. Stir in flour and baking powder until crumbly. Press mixture into a buttered 9x13x2-inchbaking 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.

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

SERVES 12

Pecan Pie Bars

desserts

SheKnows Cookbooks: Holiday Entertaining Edition

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