(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

Ham with Honey, Fennel and Mustard Glaze

Servings: 15

• 1 7- to 8-pound spiral-sliced smoked ham, bone-in
• 6 tablespoons fennel seeds
• 1 cup honey
• 1 cup Dijon-style mustard
• 1 tablespoon pepper
• 3 pounds asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt

1. Preheat the oven to 325° F. Position a rack in the lower third of the oven.
2. Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
3. Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
4. Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
5. Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.

Source: National Pork Board

With Jimmy Dean fully cooked Hearty Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds.

Yield: 12 servings (1 square each)

• 8 eggs
• 3 cups milk
• 1/4 teaspoon ground black pepper
• 8 cups French bread cubes (3/4-inch pieces)
• 1 package Jimmy Dean Hearty Original Sausage Crumbles
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

1. Preheat oven to 350°F
2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1 1/2 cups cheese.
3. Pour into lightly greased 13 x 9-inch baking dish; sprinkle with remaining cheese.
4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.

Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.

Source: Jimmy Dean

(Family Features) Preparing an elaborate Easter spread for your family doesn’t have to be an expensive (or exhausting) endeavor. Rethinking familiar dishes and ingredients is an easy way to add a special touch to your meal.

Add a dash of affordable elegance to your Easter brunch with these simple tips from the experts at ALDI:

• For a colorful twist on an Easter classic, try pickling your deviled eggs. Pickling punches up the flavor of these tasty bites and gives your eggs a festive hue.
• Offer dishes that are pretty and practical. Bake pre-cooked angel hair pasta in muffin tins until the tops are crisp. Fill your pasta “nests” with ingredients such as poached eggs, cheese or diced ham, and you have an attractive brunch dish that is portioned just right for each serving.
• Cater to the individual tastes of your guests with a mimosa bar. Set out a table with champagne, a selection of fruit juices and sliced fruits and berries so your guests can mix and match as they wish.
• Chocolate-dipped desserts are easy and always a crowd pleaser. Make better-for-you treats by dipping Easter goodies in smooth, dark chocolate instead of milk chocolate for lower sugar content. Or for a sweet treat without too much added sugar, repurpose dark chocolate by melting it for fondue, and serve an assortment of fruits or salty snacks, like pretzels, for guests to dip.
• Explore new ways to enjoy timeless classics. Maple is a terrific addition to sweet and savory snacks, from bacon to cookies and beyond. Give brunch a sweet spin with these Carrot Cake Waffles, which feature a decadent maple cream cheese drizzle. You can find the premium, affordable ingredients to make this crowd-pleasing brunch recipe at ALDI, along with everything else you’ll need to entertain this Easter.

Find more ideas and recipes for an excellent Easter meal at aldi.us.

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 8

Waffles:

• 2 cups Baker’s Corner All Purpose Baking Mix
• 3 tablespoons Stonemill Ground Cinnamon
• 1/4 cup Baker’s Corner Brown Sugar
• 1 cup Friendly Farms 1 Percent Milk
• 2 tablespoons Carlini Vegetable Oil
• 1 Goldhen Large Egg
• 1/2 cup Southern Grove Chopped Pecans
• 1/2 cup Southern Grove Raisins
• 1 cup grated carrot
• Carlini Butter Cooking Spray

Cream Cheese Drizzle:

• 8 ounces Happy Farms Cream Cheese
• 1 cup Specially Selected 100 Percent Pure Maple Syrup

1. To make waffles: Heat waffle iron.
2. In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.
3. Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.
4. To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.

Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.

Source: ALDI

(Family Features) Holiday parties should be fun — so why not serve up some tasty appetizers with a creative seasonal twist that will be sure to spice up your gathering?

These clever bites start with versatile party favorites Hillshire Farm Lit’l Smokies — and then the fun begins. Start off with an impressive — and edible — wreath for the centerpiece and serve with a cranberry-barbecue dip. Next, dress up your cocktail links with some delicious fare: simmer your Smokies in a zesty sauce; wrap them up in crispy bacon; make a splash with pineapple and edible flowers; dip and fry to make your own mini corn dogs; and turn them into tasty reindogs. With these fun-tastic appetizers, not only will you give guests plenty of food to eat, you’ll give them plenty to talk about.

For more recipes to add merriment to your celebrations, visit www.hillshirefarm.com.

Holiday Appetizer Wreath

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

• 32 Hillshire Farm Lit’l Smokies
• 1/2 cup whole berry cranberry sauce
• 1/2 cup barbecue sauce
• 1 can (8 ounces) refrigerated crescent dough rolls
• Optional: Roasted bell pepper strips, cherry tomato halves and fresh rosemary for garnish

1. Preheat oven to 375°F.
2. Open package of sausages and drain off liquid.
3. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat, stirring until smooth and hot.
4. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or pizza cutter cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
5. Wrap 1 strip of dough around each sausage. Place crescent-wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle, forming a wreath shape.
6. Bake for 11 to 15 minutes or until golden brown. Cool slightly.
7. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow, and cherry tomato halves and rosemary sprigs for ornaments, if desired.
8. Serve with cranberry-barbecue sauce.

Lit’l Party Delights

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 3/4 cup chili sauce
• 3/4 cup grape jelly
• 1 tablespoon red wine
• 1 teaspoon dry mustard
• 1 1/2 teaspoons soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Open package of sausages and drain off liquid; set aside.
2. Combine remaining ingredients in medium saucepan. Heat, stirring occasionally, over medium heat until jelly is melted and mixture is smooth.
3. Add sausages; heat 10 minutes or until hot.

Reindogs

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Pretzel twists
• Mustard
• Ketchup

1. Heat sausages according to package directions.
2. Break a small pretzel twist in half. Stick a pretzel half into both sides of sausage to resemble antlers.
3. Use 2 small drops of mustard for eyes and a small drop of ketchup for the nose.

Corn Doggies

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package (8.5 ounces) corn muffin mix
• 2/3 cup flour
• 1 egg, beaten
• 1 cup milk
• Vegetable oil for frying

1. Preheat oil to 375°F. Open package of sausages and drain off any liquid. Insert wooden toothpick into tip of each sausage.
2. Mix corn muffin mix, flour, egg and milk in a large bowl until well combined. Working quickly, dip 4 to 5 sausages in batter.
3. Fry for 2 to 3 minutes, or until golden brown and batter is cooked in the center.
4. Drain on paper towels. Repeat with remaining sausages.

Pigs in Heaven

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package thick sliced bacon

1. Preheat oven to 400°F.
2. Open package of sausages and drain off any liquid.
3. Cut each bacon slice into 3 to 4 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.
4. Place on a 15 x 10 x 1-inch baking pan.
5. Bake 15 to 20 minutes, or until bacon is browned.

Lit’l Luaus

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Canned pineapple (1 can)
• Edible flowers

1. Heat sausages according to package directions.
2. Cut 1 pineapple ring in half.
3. Wrap two halves of pineapple around each sausage.
4. Garnish with edible flowers.

(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

• 3 cups Rice Chex® cereal
• 3 cups Chocolate Chex® cereal
• 1 bag (12 ounces) white vanilla baking chips (2 cups)
• 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
• 1/4 cup dark chocolate chips

1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

• 1/4 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter
• 2 teaspoons vanilla
• 2 cups Cinnamon Chex® cereal
• 2 cups Wheat Chex® cereal
• 2 cups Honey Nut Chex® cereal
• 8 ounces pecans

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.

Prep time: 50 minutes
Cook time: About 2 3/4 hours
Yield: 16 servings

• 1 16-rib pork rib crown roast (about 8 pounds)
• 4 tablespoons dried Italian herb blend, divided
• Salt and pepper
• 1 1/2 pounds sweet Italian sausage, casings removed
• 8 tablespoons unsalted butter, divided, plus more for casserole dish
• 2 red bell peppers, cored, seeded, cut into 1/2-inch dice
• 2 onions, cut into 1/2-inch dice
• 1 pound crusty Italian bread, cut into 3/4-inch pieces
• 1 cup shredded Parmesan cheese
• 4 1/2 cups chicken broth, divided
• 1 cup dry red wine, preferably Italian
• 2 tablespoons cornstarch dissolved in 2 tablespoons cold water

1. Preheat oven to 350°F.
2. Place pork in shallow roasting pan. Sprinkle with 2 tablespoons herb blend; season with salt and pepper. Roast until temperature towards interior of crown reaches 145°F, about 2 1/4 hours.
3. While pork is roasting, make dressing: In large skillet over medium heat, cook sausage, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Use slotted spoon to transfer sausage to large bowl.
4. Add 2 tablespoons butter to skillet; melt over medium heat. Add bell pepper and onion. Cook, until very tender, 10 to 12 minutes. Transfer mixture to bowl with sausage. Add bread, cheese and remaining 2 tablespoons herb blend to bowl. Add 1 1/2 cups broth, stirring to evenly moisten. Season with salt and pepper. Spoon mixture into buttered 2 1/2-quart casserole dish. Cut 2 tablespoons remaining butter into pea-sized pieces; dot them over the top.
5. About 30 minutes before pork is done, cover dressing with foil and bake 30 minutes.
6. When pork is done, transfer to cutting board; rest 20 minutes. Remove foil from dressing; continue cooking until top is crisp and golden, about 20 minutes.
7. Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add wine and remaining 3 cups broth. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add remaining 4 tablespoons butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
8. Slice roast. Serve with dressing and pan sauce.

Source: National Pork Board

Makes about 7 dozen crackers

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon cracked black
• pepper
• 1/2 teaspoon ground
• white pepper
• 1/2 teaspoon salt
• 2 cups (about
• 8 ounces) grated
• Parmesan cheese
• 1/2 cup (1 stick) butter,
• softened
• 2 cloves garlic, finely minced
• 1/3 cup milk

1. Preheat oven to 375°F.
2. In small bowl, combine flour, black pepper, white pepper and salt. In large bowl, beat cheese, butter and garlic until smooth. Gradually add flour mixture to cheese mixture. Mix until dough forms a ball. Gradually add milk, mixing until fully incorporated. Shape into small logs and place in Cookie Master Ultra II. Using desired disk, press crackers onto ungreased cookie sheet.
3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling grid. Remove from sheet and cool completely. Store in airtight container up to 1 week.

Source: Wilton Enterprises

(Family Features) Holidays are a time filled with family, friends and — perhaps most importantly — feasts. Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.

But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor. Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.

Savory side selections
If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.

A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination. Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.

3 ways to make ham leftovers delectable

For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients:

Pizza: Nothing pleases a child — or a parent for that matter — more than pizza. Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.
Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.
Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.

Holiday Spiral Sliced Ham with Honey Glaze

Cook time: 10 to 12 minutes per pound
Yield: 14 servings

• 1 Smithfield Spiral Sliced Ham with Honey Glaze

1. Preheat oven to 325°F.
2. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
3. After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.

Smashed Bacon Ranch Potatoes

Cook time: 20 minutes
Yield: 4 servings

• 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
• 4 to 6 slices Smithfield Naturally Hickory Smoked Bacon
• 1/4 cup bottled ranch dressing
• 2 tablespoons buttermilk or whole milk
• 1 tablespoon white wine vinegar
• Salt and pepper

1. Cook potatoes in boiling, salted water until very tender, 15 to 20 minutes. Drain; return to saucepan and mash coarsely. Cook bacon in a large heavy skillet over medium heat until browned; drain and crumble. Pour off drippings from skillet, leaving clinging particles in skillet. Add potatoes, salad dressing, buttermilk and vinegar to skillet; stir until well blended. Cook, stirring constantly, until hot. Add salt and pepper to taste.

White Beans with Bacon and Butternut Squash

Cook time: 30 minutes
Yield: 4 servings

• 2 tablespoons olive oil
• 4 slices Smithfield bacon, chopped
• 1 pound diced butternut squash
• 1/2 cup onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon curry powder
• 1/2 cup chicken stock
• 2 cans cannellini beans, drained and rinsed
• 2 cups fresh spinach, stems removed and chopped

1. Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.

Green Bean Corn Casserole

Cook time: 50 minutes
Yield: 8 servings

• 1 bag frozen French-style green beans
• 1 cup celery, chopped
• 1/2 cup sour cream
• 1 can cream of celery soup
• 1 can corn, drained
• 1 green pepper, chopped
• 1/2 cup cheddar cheese, grated (or more)
• 1 sleeve butter crackers, finely crushed
• 3 tablespoons melted butter

1. Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.

Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.

Source: Smithfield

Save

Save

Save

Make the Season Simple and Sweet

(Family Features) Nothing says home for the holidays like the smell of treats baking in the oven and a crowded kitchen filled with loved ones. Whether making decades-old family favorites or starting new holiday baking traditions, you can create homemade holiday goodies in a (ginger) snap.

“The holidays are a time when families are in the kitchen at record rates to bake cookies, build gingerbread houses and create a wide variety of sweet treats,” says Nancy Siler, vice president of consumer affairs at Wilton. “The good news is, even if you only have 30 minutes to spare during this hectic time, you can make amazing desserts for gatherings or gifting.”

Try these easy treat ideas from Wilton to spread holiday cheer:

• Holiday Helpers: Invite family and friends for a cookie decorating day to help prepare gifts for upcoming events. You provide the Sparkling Sugars and Sprinkles, Peppermint Twisted Sticks and red and green icing ... everyone else provides the creativity.
• Miracle on Your Street: Crunched for time with a party to attend? Pick up ready-to-eat cookies and artfully dip them in red and green Candy Melts candy for an elegant upgrade. No one has to know how simple it was to create a customized dessert.
• Instant Snowman: Coat peanut butter sandwich cookies in white Candy Melts candy to create instant snowmen. Decorate with hats, scarves and, of course, carrot noses.
• It’s a Wrap: Turn your homemade treats into gourmet gifts. Stock up on holiday-themed gift bags and boxes, colorful tissue paper, ribbons and tags to transform made-from-the-heart goodies into extra special gifts.

For more holiday ideas and inspiration, visit www.wilton.com. 

Festive Peppermint Twists

• Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy
• Peppermint Twisted Sticks Candy
• Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars

1. Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions.
2. Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immediately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to 10 minutes.

(Family Features) The hottest item to give and exchange this holiday season is a cookie. That’s because each cookie shared this November and December can mean supporting Cookies for Kids’ Cancer, a non-profit that raises funds for pediatric cancer research through cookie sales.

Glad has teamed with businesswoman and mother Ivanka Trump and award-winning chef and head judge of Bravo’s “Top Chef Just Desserts” Johnny Iuzzini to help spread the word. You can help in two ways:

• Send a virtual cookie to a friend at www.Glad.com.
• Host a Cookies for Kids' Cancer Bake Sale or Cookie Exchange. Register the event at www.cookiesforkidscancer.org and share how many cookies were sold or exchanged.

Glad will donate up to $1 for each edible or virtual cookie exchanged, up to $100,000.

Cookies for Kids' Cancer inspires individuals, communities and businesses to join in the fight against pediatric cancer. Pediatric cancer is the leading cause of death by disease for children in the United States, yet approximately half of the drugs used to treat children with cancer are at least 20 years old, according to the Institute of Medicine.

“As a mom, I want to do everything I can to help our children,” said Ivanka Trump. “The Cookie Exchange reminds us that the simplest transactions can be most impactful.”

Everyone can make a difference, one cookie at a time. Here is one of Iuzzini’s original holiday cookie recipes for inspiration:

Lime Shortbread

Makes about 2 1/2 dozen 2-inch cookies

• 2 sticks unsalted butter, cut into small cubes
• 2 finely grated zest limes
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 2 1/4 cup all-purpose flour, plus more for rolling
• 1 cup confectioner’s sugar

1. Put butter into standing mixer with the paddle, and mix on medium-low until a thick paste forms with no visible butter lumps. Add lime zest, juice and salt, and mix until well combined.
2. Meanwhile, sift flour and confectioner’s sugar together. With mixer on low, slowly add dry ingredients to butter mixture, stopping to scrape down bowl as necessary. Mix until just combined.
3. Turn dough out onto large sheet of plastic wrap and press into a rectangle about 1/2-inch thick. Wrap dough tightly in plastic and refrigerate until firm, at least 1 hour.
   Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator and let stand for about 10 minutes.
4. Lightly flour a sheet of parchment, unwrap dough, and set it on paper. Lightly flour top of dough and place another sheet of parchment over the top. Roll dough to an even 1/4-inch thickness. Use a 2-inch cutter to cut out cookies; transfer them to baking sheets, about 1 inch apart.
5. Re-roll dough as necessary to cut out cookies until dough is used up. Freeze cookies on pan for 10 minutes.
6. Bake cookies, rotating pans halfway through, until light golden brown on the edges, about 15 minutes. Cool on pan for 10 minutes before transferring to rack to cool completely. Store in an airtight container for up to 5 days.