Chocolate Peanut Butter Haystacks

Ingredients
1 bag (12oz) semisweet chocolate chips (2 cups)
1/2 cup reduced-fat peanut butter
3 3/4 cups chow mein noodles

Line cookie sheets with waxed paper.
In large microwaveable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute, stirring after 30 seconds.  Microwave 30 seconds to 1 minute longer, stirring every 15 seconds, until smooth. Stir in noodles until well coated.
Drop mixture by rounded teaspoonfuls onto waxed paper. Refrigerate until chocolate is firm.

To make this recipe healthier, substitute Fiber One original bran cereal for the chow mein noodles. Fiber One cereal has 12 times the fiber, half the amount of sodium, and 20 less calories per serving, compared to the noodles.

Wine Jello Cubes

Makes about 4 1/2 dozen

Ingredients
5 tablespoons cold water
3 packages unflavored gelatin (about 3 tablespoons total)
1/2 cup sugar
1/2 cup water
1 cup orange muscat dessert wine
1 1/4 cups Sauternes or similar sweet wine
1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

Directions
Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved.
Add gelatin mixture, and whisk until melted. Cook 1 minute.
Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish.
Let cool completely.
Cut peel and pith from citrus.
Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup).
Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
To unmold, run a knife around edge of dish.
Using an offset spatula, gently coax gelatin from sides.
Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares.
Serve immediately, or refrigerate, uncovered, up to 1 day.

From Martha Stewart

Coconut Cream Tarts

YIELD: Makes 8 tarts
TOTAL:7 Hours, 18 Minutes
COURSE: Cakes/Frostings, Desserts
Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
4 large eggs
2 cups milk
1 cup sweetened flaked coconut
1 tablespoon vanilla extract
1 (8-oz.) package frozen tart shells
Sweetened whipped cream
Additional coconut
Preparation



Whisk together sugar, flour, eggs, and milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 cup sweetened coconut and vanilla. Cover and chill 6 to 24 hours. Bake frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream; sprinkle with additional coconut.

Chocolate Covered Cheesecake Trees

Deck your dessert table with creamy cheesecake triangles covered with a rich chocolate coating. Keep some in the freezer for drop-in holiday guests!

Prep Time: 1 Hr 10 Min
Total Time: 5 Hr 15 Min
Makes: 28

INGREDIENTS:
1cup chocolate wafer crumbs
1/4cup butter or margarine, melted
2packages (8 oz each) cream cheese, softened
1/2cup sugar
1/4cup sour cream
1teaspoon vanilla
2eggs
28paper lollipop sticks or flat wooden sticks with round ends
3 1/2cups semisweet chocolate chips (from 24-oz bag)
3tablespoons shortening
2oz vanilla-flavored candy coating (almond bark), chopped
1/2teaspoon vegetable oil
1to 2 drops green paste food color, if desired


DIRECTIONS:
Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.
Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.
Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.
Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.
Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.
In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.

Chocolate Gingerbread Sandwich Cookies

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 18

INGREDIENTS:

Cookies
3tablespoons sugar
1roll (16.5 oz) Pillsbury® Refrigerated Gingerbread Cookies
1/4cup baking cocoa

Filling
2cups powdered sugar
1/4cup butter, softened
1teaspoon vanilla
3to 4 teaspoons milk


DIRECTIONS:
Heat oven to 350°F. In small bowl, place sugar.
In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.
Bake 6 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.

Microwave Cake in a Mug

Ingredients:

1 angel food cake mix (type that says "just add water")
1 cake mix (any flavor of your choice)

Directions:

Mix both mixes together and store in a Ziploc bag or other container.

To make a cake, put 1/3 cup of mix in a coffee mug (safe for the microwave). Add 3 tablespoons of water and mix.

Cook on 100% power for 1 minute (Red velvet takes a little longer. Just make sure the cake looks dry and not wet on top).

Flip cake onto a plate or eat right out of the mug!

Topping ideas:
Whipped cream and sprinkled cinnamon
Marshmallows and chocolate syrup
Powdered sugar
Sliced banana and mini chocolate chips

Grilled Pineapple

1/2 cup honey
1/4 cup lime juice

Fresh pineapple rings from produce section OR canned pineapple rings in juice
Preheat grill, while waiting:
Mix honey and lime, brush both sides of rings with mixture
Grill rings for 3 - 4 minutes, turning halfway to get grill marks on both sides
Brush with more honey-lime mixture while still hot

These make a great appetizer or dessert, and they are excellent on Hawaiian style hamburgers.