Preheat oven to 350 degrees F. Prepare Holiday Cookie Pan with vegetable pan spray.
In medium bowl, beat butter, cheese, pine nuts, rosemary, garlic powder, salt and pepper with electric mixer until creamy and well combined. Add flour; beat until mixture looks sandy and holds together when squeezed in your hand. Press into prepared pan, filling cavities 1/2 full.
Bake 13 to 15 minutes or until edges are light golden brown. Cool in pan 5 minutes. Remove from pan and cool completely.
Eggnog Hot ChocolateMakes about 4 servings 2 cups milk 2 cups prepared eggnog 1 cup Dark Cocoa Candy Melts Candy 1 teaspoon vanilla extract Whipped cream Candy Curls
In large saucepan, cook milk and eggnog on medium heat until the mixture is hot; turn off heat. Whisk in Candy Melts candy and vanilla extract. Continue whisking until candy is melted and mixture is smooth.
Pour into mugs; garnish with Candy Curls.
Fire Roasted Jalapeño Onion DipMakes about 1-3/4 cups dip 4 jalapeño peppers 1 package (5.7 ounces) onion soup mix 1 cup sour cream 1/2 cup mayonnaise
Preheat broiler.
Place peppers on non-stick cookie pan; broil, turning at least once, 6 to 7 minutes or until blackened. Let stand 10 minutes. Remove stem and seeds; coarsely chop.
In large bowl, stir together onion soup mix, sour cream and mayonnaise. Fold in peppers. Refrigerate at least 2 hours.
Serve with cucumber and zucchini slices, celery, carrot sticks, sliced bell peppers and other favorite vegetables.
Note: For spicier dip, include seeds from peppers.
Salted Caramel Bacon Cordial CupsMakes about 24 filled cordial cups 1-1/2 cups Dark Cocoa Candy Melts Candy 3 containers (3.2 ounces each) vanilla prepared pudding 1/2 cup finely chopped crisp-cooked bacon 1 tablespoon caramel ice cream topping plus additional for drizzling 1/2 cup heavy whipping cream, whipped Sea salt
Fill cordial cup candy mold 1/3 full with melted candy. Using a decorator brush, paint the candy up the sides of each mold to the top edge. Coat mold so that no light can be seen through the shell. Refrigerate until firm, about 5 minutes. Repeat if needed. Carefully remove shells from mold.
In medium bowl, combine pudding, bacon and 1 tablespoon ice cream topping; mix until thoroughly combined. Fold in whipped cream. Refrigerate at least 1 hour.
Using tip #33, pipe filling into candy cordial cups. Drizzle with additional ice cream topping and sprinkle with sea salt.
Follow instructions on package of each kit:
•Deluxe Gingerbread Kit •Gingerbread Tree Kit •Gingerbread Boy Cookie Decorating Kit •Gingerpops Cookie Kit •Gingerbread Mini Village Kit
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