Easy Entertaining for Beginners

8 servings

1 – 1 oz. package instant butterscotch pudding mix
1 1/2 cups cold lowfat milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups light whipped topping, plus more for garnish
1 1/2 cups gingersnap or molasses cookies, coarsely crushed
1 cup candied pecans or walnuts (purchased)

In a medium mixing bowl, blend the pudding and milk and whisk until slightly thickened. Stir in pumpkin and pumpkin pie spice. Fold in whipped topping, cover and chill for one hour.

To crush gingersnaps, place in a zipper-lock bag and roll with a rolling pin or crush with a meat tenderizer until coarsely crushed.

Place 1 tablespoon of crushed gingersnaps into bottom of wine or parfait glass. Spoon 2 tablespoons of pumpkin creme mixture and top with a few candied pecans. Repeat with gingersnaps, pumpkin creme and top with a dollop of whipped cream and a candied pecan. Sprinkle a bit of pumpkin pie spice on top of whipped topping. Serve immediately or refrigerate and serve within 30 minutes.

Other Options:
Pumpkin Creme Pie: Purchase a graham cracker crust and add pumpkin creme. Chill for 1 hour. Before serving, pipe canned whipped cream around the outer edge of pie and sprinkle with pumpkin pie spice.

Pumpkin Creme Trifle: Purchase spice cake mix and bake according to package directions. Cool and cut cake into small pieces and layer in a trifle bowl with pumpkin creme and candied pecans. Top with whipped cream and serve with real warm maple syrup.

Serves 6-8

1 – 14.75 oz. can corn, drained
1 – 14.75 oz. can creamed corn
2 extra large eggs, beaten
1 – 8 oz. package corn muffin mix
1/2 cup butter or margarine, melted (1 stick)
1/2 cup light sour cream
1/2 cup low-fat ricotta cheese
1/2 teaspoon salt
freshly ground pepper, to taste
1 cup cheddar cheese, grated

Pre-heat oven to 350 degrees. Spray 9 x 13″ casserole or baking pan with cooking spray. In a medium bowl, mix all ingredients together except for cheese. Pour into pan and bake for 25-30 minutes. Sprinkle cheese on top and bake 10-15 minutes more or until butter knife inserted in the middle comes out clean.

2 1/2 ozs. unsweetened chocolate
1/2 cup water
pinch of salt
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
5 quarts milk, heated
1 can (7 oz.) whipped cream or marshmallows
ground nutmeg

In a heavy saucepan, combine the chocolate and water over medium heat until smooth and thick, stirring constantly. Add the salt and sugar and whisk for 3 minutes. Remove from heat and let cool.

Whip the heavy cream and vanilla together with electric mixer or stand mixer until soft peaks form, about 3-5 minutes. Stir into the cooled chocolate mixture. It will be the consistency of frosting. Store in refrigerator in an airtight container.

To  make the hot chocolate, heat milk over medium heat. Add chocolate mixture and whisk until smooth and frothy. Serve in cups, top with whipped cream or marshmallows and sprinkle with nutmeg.

Pre-heat oven to 375 degrees. In a large bowl beat 1 ½ cups sugar with butter until light and fluffy. Add jello mix, vanilla and eggs and mix well. In a separate bowl combine the flour, baking soda and salt. Pour into the sugar/butter mixture until well combined.
Shape dough into 1 inch balls and roll in 2 tablespoons sugar in a small bowl. Place 2 inches apart on ungreased cookie sheets and bake for 8-10 minutes. Remove from cookie sheets and immediately press a chocolate candy kiss into the center of each cookie. Allow to cool completely.
Makes 4 dozen cookies.

TIP: Hershey’s brand Kisses come in several new flavors this holiday season. Try the cherry cordial flavored kisses (they have a liquid center of cherry liqueur) that go fantastically with the cookies. Or try their new peppermint flavored ones that are made with white chocolate and they have red stripes with a bit of peppermint crunchies in them. Yumalicious!

Salad
2 bags mixed salad greens
1 cup purchased croutons, garlic flavored
1 cup Gruyere cheese, shredded or cut into strips

Champagne Vinaigrette
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar or apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon chopped fresh tarragon
pinch of sugar
salt and pepper to taste

To make the vinaigrette, whisk all ingredients together and set aside. Place mixed salad greens in a large salad bowl with cheese and croutons. Drizzle the vinaigrette over the top, toss and serve.

Serves 8

1 tube refrigerated breadsticks
2 tablespoons butter, melted
1/4 teaspoon garlic powder

Bake breadsticks according to package directions. In a small bowl mix melted butter and garlic powder. When breadsticks are done, brush each with garlic butter and serve immediately.

Serves 8
1 (6 oz.) box long-grain and wild rice mix, cooked according to pkg. directions
2 tablespoons olive oil
1 tablespoon butter
1 cup carrots, thinly sliced
1 cup celery, chopped
1 cup shallots, chopped
1 (8 oz.) package of mushrooms, sliced
¼ cup flour
½ teaspoon tarragon, dried
¼ teaspoon marjoram, dried
¼ teaspoon, thyme, dried
¼ cup dry white wine (such as chardonnay)
4 (15.75 ozs.) cans chicken broth
½ cup heavy cream
1 large rotisserie chicken, skinned, boned & shredded

Heat oil and butter in large soup pot over medium heat. Add carrots, celery, shallots and mushrooms and sauté for 6-8 minutes. Add the flour, tarragon, marjoram and thyme into the vegetable mixture and cook for 2 minutes, stirring frequently. Add the white wine and stir. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Add heavy cream, cooked wild rice and shredded chicken and continue simmering for 8-10 minutes longer. Serve immediately.

TIP: Chop a couple of tablespoons of the fresh tarragon left over from the champagne vinaigrette ingredients. Sprinkle a small amount as garnish on the soup as you serve it.

4 Servings

1/2 cup all purpose flour
6 tablespoons granulated sugar
3 tablespoons Ghirardelli brand ground chocolate & Cocoa or unsweetened cocoa
1 teaspoon baking powder
pinch salt
1/4 cup milk
3 tablespoons Bailey’s Irish Cream liquor (divided), optional
1 tablespoon canola oil
1/2 teaspoon vanilla extract
6 tablespoons packed brown sugar
3/4 cup boiling water
1 cup whipped topping or whipped cream

Preheat oven to 350 degrees. Spray 4 ramekins or oven-safe coffee cups with cooking spray.

In a medium bowl, stir together flour, granulated sugar, 2 tablespoons ground chocolate, baking powder and salt. In a small bowl, combine milk, 2 tablespoons Bailey’s Irish Cream, oil and vanilla. Add to dry ingredients and mix with a whisk until smooth.

Spread batter evenly in 4 ramekins (batter will be thick). Mix brown sugar and 1 tablespoon ground chocolate in small bowl and sprinkle over each ramekin. Pour boiling water evenly over each ramekin (about 3 tablespoons per serving).

Bake for 30-35 minutes. Let cool for 10 minutes. Fold 1 tablespoon Bailey’s Irish Cream into whipped topping and spoon a dollop on each and serve immediately.

1 package frozen vanilla mini cream puffs
1 (11.5 oz) jar hot fudge ice cream topping
1 pint fresh raspberries

Defrost cream puffs according to package directions. Place 4-5 in dessert bowls. Heat fudge topping in microwave for 30-60 seconds, stir and pour about 2 tablespoons over each dessert. Top with fresh raspberries and serve immediately.

2 lbs. small red potatoes, scrubbed and cut in half
1/4 cup olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon kosher salt
freshly ground pepper to taste

Pre-heat oven to 400 degrees. Bring a large pot of salted water to a boil and pre-boil potatoes until tender, 10-15 minutes. Drain and place in large mixing bowl. Add olive oil and rosemary and stir to coat well. Spray baking sheet with cooking spray. Spread on baking sheet and sprinkle with salt and pepper. Bake for 25 minutes; turn potatoes over halfway through cooking time.