COOKIE BALL CHRISTMAS LIGHTS
Deck your holiday table with edible Christmas lights! Blogger Beth Klosterboer of hungryhappenings.com came up with the bright idea: You just form cookie balls (made from crushed Oreos and cream cheese) into the shape of bulbs, then cover them in melted candy melts and coarse sugar. The finishing touch: silver bases made of Tootsie Rolls and coated with luster dust, and a wire of licorice lace!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 36 cookie ball Christmas lights
Number Of Ingredients 7
Steps:
- Grind the cookies in a food processor, then add the cream cheese and pulse until the mixture comes together. Transfer to a bowl, cover and chill until firm, at least 30 minutes.
- Scoop the cookie mixture into 36 balls; form each into a bulb shape with your hands. Place on a parchment-lined baking sheet and freeze 10 minutes.
- Melt the red candy melts in the microwave as the label directs. Remove 9 cookie bulbs from the freezer and insert a toothpick or skewer into the wide ends. Fill a small bowl with red sugar.
- Dip a bulb in the red candy melts, leaving just a small circle around the toothpick uncovered. Let the excess drip off.
- Working quickly, sprinkle red sugar over the whole bulb. Set on a clean parchment-lined baking sheet. Coat the other 8 bulbs with red candy melts and red sugar.
- Repeat with the other colors, making 9 bulbs in each color. Let all the bulbs set at room temperature for at least 20 minutes, then remove the toothpicks.
- Unwrap the Tootsie Rolls; cut them in half crosswise. Use a paring knife to create ridges in each piece to look like the base of a bulb.
- Using some melted candy melts, attach a Tootsie Roll half to the uncovered end of each bulb. Let dry for about 10 minutes.
- Brush the Tootsie Rolls with silver luster dust. Attach the bulbs to licorice laces with more melted candy melts, if desired.
BIZZY IZZY HIGH BALL
We have Tom Bullock to thank for the Bizzy Izzy High Ball: He was the first known African American to write a cocktail manual (The Ideal Bartender) and he became famous for his drinks at social and country clubs in the early 1900s. Shake one up for happy hour!
Provided by Food Network
Categories beverage
Time 5m
Yield 1 high ball
Number Of Ingredients 0
Steps:
- Combine 2 dashes of lemon juice, 2 teaspoons pineapple syrup and 3/4 ounce each sherry wine and rye or bourbon whiskey in a shaker with ice; shake until cold. Strain into a glass filled with ice. Garnish with a lemon slice.
CAULIFLOWER CHEESE BALL
Cauliflower is the sneaky, healthy ingredient in this recipe. Sautéed with shallot and blended with cheese, your guests will never know that this classic cheeseball has been lightened. Is there anything cauliflower CAN'T become?
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium-high heat. Add the shallow and cook until soft, about 3 minutes. Add the cauliflower rice and cook until tender, about 4 minutes. Season with 1/2 teaspoon each salt and pepper.
- Transfer the cauliflower rice mixture to a bowl along with the cream cheese, cheddar, Parmesan and Worcestershire sauce. Beat with a mixer until smooth, then cover and chill until firm.
- Roll the cheese mixture into a ball, then roll in toasted almonds, pressing gently to coat. Serve with crudites and crackers.
ITALIAN RICE BALLS
This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired.
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