Ingredients:

1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
48 dried apricots
wooden skewers
48 M&M’s Minis
black shoestring licorice
24 dry-roasted peanut halves

Procedure:

Place the chocolate chips and shortening in a microwave-safe bowl and microwave on high for 1 minute. Stir and microwave for 1 minute more. Stir until smooth. For each mouse, press together 2 dried apricots, making a small point for the mouse’s nose, and thread them onto a skewer. Dip them into the melted chocolate and place on a waxed-paper-lined baking sheet. Use a second skewer to push the mouse off the first skewer; use your fingertip to cover the hole left behind with chocolate. Add M&M’s Minis eyes, a shoestring licorice tail, and peanut ears (we broke each peanut half in half again). Refrigerate until hardened. Makes 24.

Ingredients:

3/4 cup cocoa mix
2 (6- by 12-inch) cone-shaped cellophane bags (available at party stores)
2 clear rubber bands (we used ponytail holders)
scissors
1/4 cup mini chocolate chips
3/4 cup mini marshmallows
1 large red gumdrop

Procedure:

Pour the cocoa mix into one of the bags. Close the bag with a clear rubber band, then trim the end of the bag 1 inch above the band. Place the cocoa-filled bag into the second bag and flatten its top so the end doesn’t stick up. Layer the chocolate chips and the marshmallows, then top with the gumdrop. Secure the bag with the other rubber band.

Ingredients:

2 to 3 small zucchini
6 eggs
8 to 10 large basil leaves, chopped or torn
2 tablespoons chopped fresh parsley
3/4 cup freshly grated Parmesan
salt and pepper
3 slices bacon
1 small, ripe tomato, seeded and diced
4 scallions, chopped
1 tablespoon butter

Procedure:

Coarsely grate enough of the zucchini to make 2 1/2 cups and place it in a medium-size mixing bowl. Lightly salt the zucchini and toss it gently to season it evenly. Let it set for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water. In a large mixing bowl, whisk the eggs until they are evenly blended. Whisk in the basil, parsley, about half of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set the mixture aside. Heat a 10-inch oven proof nonstick skillet on the stove top. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel? lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the broiler. Add the grated zucchini to the skillet and sauté it over high heat for 3 minutes, stirring occasionally. While the zucchini is cooking, chop or crumble the bacon into small pieces and add it to the egg mixture. 5. Add the diced tomato and scallions to the skillet and sauté the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan. 6. Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it. Sprinkle the remaining cheese evenly over the top of the frittata. Place the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes. Remove the pan from the oven and poke a fork in the center of the frittata to see if it’s done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt — place it over the skillet handle while the pan is out of the broiler to remind you that it’s hot. If you see liquid egg around the fork, place the pan back under the broiler for another 45 to 60 seconds. When the frittata is done, transfer the pan to a cooling rack. Let the frittata cool in the pan for 5 minutes, then carefully slide a flexible spatula around the edge to loosen it. Once it’s free, gently lift the frittata with the spatula, tilt the pan, and slide it onto a large serving plate. Let it cool at least 5 more minutes, then slice it into wedges and serve. Makes 6 to 8 servings.

Ingredients:

1 1/2 cups peanut butter
1/2 cup (1 stick) butter, softened
1 (16-ounce) package confectioners’ sugar
2 cups white chocolate chips
1 tablespoon vegetable shortening
1/2 cup shelled, unsalted peanuts

Procedure:

Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside. Using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth. Add the sugar, 1/2 cup at a time; blend until smooth. Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until firm, about 30 minutes. Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed. Set them on the waxed-paper-lined sheet and top each with a peanut half. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

Ingredients:

12 ounces white chocolate, such as Ghirardelli
1/3 cup, plus 2 tablespoons, candy canes, crushed
2 tablespoons semisweet chocolate chips (optional)

Procedure:

Line a 13- by 9-inch baking pan with aluminum foil and set it aside. Break the white chocolate into pieces and melt it in a double boiler or microwave according to the package directions. Remove the pan from the heat and stir in the 1/3 cup of candy cane pieces. Pour the mixture onto the foil-lined pan, spreading it to within a half inch of the edges. Melt the semisweet chips and drizzle them over the white chocolate mixture. Sprinkle on the remaining candy pieces. Place the bark in the refrigerator and chill until firm, about 15 minutes. Then break or cut the bark into pieces. Serve at room temperature.

Ingredients:

ice cream or Sherbet
gumdrops
edible glitter

Procedure:

For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.

Ingredients:

2 bunches scallions
2 1/2 cups quick grits
2 cups grated Cheddar cheese
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoons pepper
12 medium shrimp, cooked, peeled, and halved
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons butter
vegetable oil
jalapeño jelly

Procedure:

Finely chop the scallions (the bottom part only) and set them aside. Lightly butter a 13- by 18-inch baking pan with sides. Bring 6 cups of water to a boil in a saucepan. Slowly sprinkle in the grits, stirring with a whisk all the while. Then reduce the heat to medium and stir for 5 to 7 minutes, until thick. Remove the pan of grits from the heat and stir in the cheese, spices (you can reduce the amount of cayenne, if you like), salt and pepper, and scallions. Spoon the mixture into the baking pan (it should be about 1/2 inch deep) and smooth the top. Using a 3-inch round cookie cutter (or a drinking glass), mark out circles in the grits, then press a shrimp half into the middle of each circle. Cover with plastic wrap and chill until it’s time to fry the cakes. Combine the flour and cornmeal in a pie pan. Then use the cookie cutter to cut out the grit circles (leftover scraps can be fried up or frozen). Heat 1 tablespoon of butter in a large skillet over medium heat and add oil until it is 1/2 inch deep. Coat both sides of each grit cake with the flour mixture, and then fry the cakes until golden, about 2 minutes on each side. Place the cooked grits cakes on paper towels to absorb excess oil. Serve hot with jalapeño jelly. Makes 2 dozen 3-inch grits cakes.

Ingredients:

a cooled cupcake (baked from your favorite recipe) Chocolate frosting
round, red lollipops (we used a Blow Pop)
m&m’s candies
black decorators’ gel frosting
pretzels
red shoestring licorice

Procedure:

To make one, first frost a cooled cupcake (baked from your favorite recipe) with chocolate frosting. Unwrap a round, red lollipop (we used a Blow Pop), trim the stem slightly, and stick it into the center of the cupcake for Rudolph’s very shiny nose. For eyes, set 2 M&M’s candies in place, then dot them with black decorators’ gel frosting. Carefully break large thin pretzels into antler shapes (this may take some practice!) and insert them into the top of the cupcake. Finally, add a short piece of red shoestring licorice for a mouth.

Ingredients:

6 medium cucumbers
1 (8-ounce) container red pepper hummus
1(8-ounce) container lemon hummus
chopped chives for garnish

Procedure:

Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes). We did a combo of the two, as shown above. Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice. Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups. Sprinkle all with chopped chives. Makes 20 servings (about 64 cups).

Ingredients:

30 individual frozen mini phyllo shells, thawed
3/4 cup mayonnaise
6 tablespoons sour cream
1/4 cup buttermilk
1/2 (1 1/4 -ounce) packet taco seasoning mix (3 tablespoons)
1 tablespoon fresh lime juice

Toppings:
grated carrot
shredded lettuce
minced cilantro
minced green bell pepper

Procedure:

Heat the oven to 375º. Place the phyllo shells on an ungreased baking sheet. Bake the shells until they turn light golden, about 10 minutes. Remove them from the oven and let them cool. Meanwhile, in a small bowl, mix the mayonnaise, sour cream, buttermilk, seasoning mix, and lime juice. Spoon the mixture into the phyllo shells. Top with the garnish of your choice. Arrange the tarts on a serving platter and keep them chilled until ready to serve. Makes 30 tiny tarts.