Beef Crostini With Balsamic Drizzle
Festive Beef Bites With Peanut-Bourbon Sauce
Peanut Soup Sipper
Merry Cherry Tarts
Cheery Cherry Cookies

• Use roasted peanuts to add texture and flavor to a green salad, or as a complement to fruit and cheese. A bowl of peanuts makes a perfect party munch. For dessert, spread mini shortbread cookies with crunchy peanut butter and cherry jam. Top with a second cookie.
• Create another quick dessert with convenient canned cherry pie filling warmed and spooned over vanilla ice cream or prepared pound cake. Dried tart cherries add a special touch to salads and baked goods, or combined with honey-roasted peanuts for a merry snack mix.
• Cut roasted beef tenderloin, cooked steak or thick-cut deli roast beef into bite-size pieces and skewer with olives and cubes of cheese. Serve with prepared hummus, basil pesto or heated marinara sauce for dipping. Or, heat up fully-cooked meatballs and dip into prepared peanut sauce, barbecue sauce or blue cheese salad dressing.
• More ways to add raves to holiday entertaining can be found at www.BeefItsWhatsForDinner.com, www.usacherries.com and www.nationalpeanutboard.org.

1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices; season with salt.
4. Meanwhile, spread 1 teaspoon garlic-herb cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

1. Soak twenty-four 6-inch bamboo skewers in water 10 minutes; drain.
2. Cut beef steak into 1-inch pieces. Alternately thread 2 beef pieces and 1 bell pepper piece evenly onto each skewer. Season with black pepper.
3. Combine sauce ingredients in medium saucepan, stirring until smooth. Bring just to boil. Reduce heat; simmer 12 minutes or until thickened, stirring frequently. Keep warm.
4. Meanwhile place 1/2 of skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 6 to 9 minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers.
5. Serve with peanut sauce. Garnish with parsley, if desired.

1. Heat oil in large saucepan over medium heat until hot. Add onion and cumin to pan; cook and stir 3 to 4 minutes or until onion is translucent.
2. Stir in yams, apple chunks, vegetable broth, apple juice and cinnamon. Cover and bring to boil. Reduce heat and simmer covered about 20 minutes or until yams and apple are fork-tender. Add peanut butter; stir until melted.
3. Place soup in batches in food processor or blender container and purée until smooth. Return soup to pan and heat through; season with salt and pepper. Garnish soup with dairy sour cream, peanuts and apple slices, if desired.

1. Heat oven to 350°F. Beat butter, cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Add flour and salt; mix well.
2. Roll dough into twenty-four 1-inch balls. Spray miniature muffin cups with nonstick cooking spray. Press 1 ball evenly onto bottom and up side of each muffin cup.
3. Combine cherry pie filling and Kirsch, if desired, in small bowl. Spoon 1 tablespoon cherry mixture into each pastry-lined cup. (There should be a minimum of 2 cherries in each cup.)
4. Bake in 350°F oven 30 to 35 minutes or until crust is golden brown. Cool in muffin cups 10 minutes. Remove to wire racks to cool completely. Garnish each with dollop of whipped cream, if desired.

1. Combine cherries and 2 teaspoons of the flour in small bowl; toss to mix well. Set aside.
2. Beat butter, sugar, eggs and vanilla in large mixing bowl with electric mixer on medium until light and fluffy. Reduce speed to low; gradually beat in remaining flour and salt. Add orange peel and cherry mixture; mix to combine.
3. Divide dough into thirds; shape each third into log, 1-1/2 inches in diameter and about 7 inches long. Roll each log in 1/3 cup peanuts. Wrap each log in waxed paper or plastic wrap, twisting ends to seal. Refrigerate at least 4 hours.
4. Heat oven to 400°F. Unwrap logs and cut crosswise into 1/4- inch slices. Place slices 1 to 2 inches apart on ungreased cookie sheets. Bake in 400°F oven 10 to 12 minutes or until lightly browned. Remove cookies from cookie sheet to wire racks; cool completely. Drizzle cookies with melted chocolate chips for festive appearance, if desired. Store in airtight container.