Holiday Entertaining
Secrets of a Hollywood Party Planner

Mint Chocolate Ice Cream Cake
Mediterranean Party Dip
Celebration Party Crackers
Festive Chocolate Fondue
Festive Chocolate Fondue-Dipped Pastry Sticks

(Family Features) - The best-kept party secrets? Great dishes, a festive atmosphere - and a relaxed host! Nobody knows this better than Lulu Powers. With Hollywood A-list clients, Lulu knows that successful parties begin with planning ahead and stocking up.

"The holidays are a hectic time - friends or family might decide to pop by with little notice," she says. "Here's a tip to ensure you're always ready to entertain like you've been planning for days - stock the pantry with great cookies and crackers. Fill your refrigerator with ready-made appetizer spreads, such as hummus, flavored cheese or your own special dip. And have dessert recipes you can assemble in minutes."

Purchase red and green plates and napkins to have on hand," she adds. "Think of special touches and garnishes for everything you serve. Together with your best crowd-pleasing, hostess-friendly recipes, you'll be ready to host - and enjoy - your own party."

For more entertaining ideas and recipes, visit www.pepperidgefarm.com/holiday.

Mint Chocolate Ice Cream Cake

1 bag Pepperidge Farm Mint Milano Cookies, crushed
3 tablespoons melted butter
3 cups softened mint chocolate chip ice cream
Hot fudge topping
Sweetened whipped cream
Candy canes, crushed, for garnish

Combine crushed cookies and melted butter and press into greased 8-inch cake pan. Spoon softened ice cream over crust. Freeze 1 hour. Slice and serve with warm hot fudge, sweetened whipped cream and sprinkled crushed candy canes. (This easy-to-make and delicious dessert can also be made with any flavor of Milano cookies and vanilla ice cream.)

Mediterranean Party Dip

1 1/4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
3 cups Pepperidge Farm Herb Seasoned Stuffing
1 cup mayonnaise
1/4 cup soft goat cheese
3 cloves garlic, minced
3 tablespoons lemon juice
1 teaspoon chopped fresh thyme leaves
1 teaspoon paprika
1 teaspoon honey
1 jar (4 ounces) roasted sweet red peppers, drained and minced
1 pomegranate cut in half and seeds removed for garnish
Chopped fresh chives, for garnish
Pepperidge Farm Distinctive Crackers

Heat broth in 2-quart saucepan over high heat to boil. Place stuffing in large serving bowl. Pour broth over stuffing and stir lightly. Stir in mayonnaise, cheese, garlic, lemon juice, thyme, paprika, honey and peppers. Sprinkle with pomegranate seeds and chives. Serve at room temperature with crackers for dipping.

Celebration Party Crackers

2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 tablespoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon curry powder
1/2 teaspoon ground red pepper
1 bag Pepperidge Farm Goldfish Cheddar Baked Snack Crackers

Stir butter, brown sugar, rosemary, oil, honey, curry and red pepper in medium bowl. Add crackers and toss to coat. Place crackers in single layer on baking sheet. Bake at 400°F about 5 minutes or until crackers are golden. Cool.

Tips:

For spicier snack mix increase red pepper to 1 teaspoon.

For another serving idea, use this spicy, crunchy mixture as a salad topping.

Festive Chocolate Fondue

2 cups semi-sweet chocolate pieces
1 stick (1/2 cup) butter
Toasted Pepperidge Farm Cinnamon Swirl Bread cut into strips or Chessmen, Ginger Man or Milano Cookies
Fresh strawberries and bunches of seedless grapes, for garnish

Place chocolate and butter in 8-inch skillet over low heat until chocolate melts, stirring constantly. Pour mixture into decorative dish. Serve with toasted cinnamon bread or cookies for dipping. Arrange strawberries and bunches of seedless grapes around bowl.

Festive Chocolate Fondue-Dipped Pastry Sticks

1 sheet Pepperidge Farm Puff Pastry
1 recipe Festive Chocolate Fondue
2 cups finely crushed candy canes

Start by thawing 1 sheet puff pastry 40 minutes or until easy to handle. Cut into 4-inch strips and place on baking sheet. Preheat oven to 400°F and bake 20 minutes or until golden. Dip one end of pastry sticks in Festive Chocolate Fondue, then sprinkle with crushed candy canes. Place on waxed paper-lined baking sheet. Refrigerate or let stand at room temperature until chocolate is set.

SOURCE: Pepperidge Farm