*** Holiday Eggnog Bars

• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 1 cup all-purpose flour
• 5 egg yolks
• 1 1/4 cups whipping cream
• 1 Tbsp rum or 1 tsp rum extract
• 3/4 tsp ground nutmeg, divided

Heat oven to 350 F. Line bottom and sides of 9-inch square pan with foil so foil extends about 2 inches over 2 opposite side of pan.

In small bowl, mix butter, 1/2 cup of the sugar and the flour. Press in bottom and 1/2 inch up sides of pan. Bake 20 minutes.

Reduce oven temperature to 300 F. In small bowl, beat egg yolks and remaining 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in whipping cream, rum, and 1/4 tsp of the nutmeg. Pour over partially baked crust.

Bake 40 to 50 minutes longer or until custard is set and knife inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

Sprinkle tops of bars with remaining 1/2 tsp nutmeg. Use foil to lift out of pan. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Makes 36 bars, 2 WW PointsPlus each.

Holiday Snickerdoodles

• 1 pouch Betty Crocker sugar cookie mix
• 1/3 cup butter, melted
• 1 egg
• 2 Tbsp all-purpose flour
• 1/4 cup sugar
• 1 tsp ground cinnamon
• red/green decorating icing (optional)

Heat oven to 375 F. In large bowl, stir cookie mix, butter, egg, and flour until soft dough forms.

In small bowl, mix sugar and cinnamon. Shape dough into 36 (1-inch) balls; roll in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart.

Bake 11 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. If desired, roll tops of warm cookies in remaining sugar-cinnamon mixture. Cool completely, about 30 minutes. Decorate as desired with icings. Let stand until set.

Makes 36 servings, 2 WW PointsPlus each.

Merry Molasses Cookies

• 1 cup sugar
• 1/2 cup vegetable shortening
• 4 cups all-purpose flour
• 1 cup full-flavor (dark) molasses
• 1/2 cup water
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice

Glaze:

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1/2 tsp ground cinnamon
• 1 1/2 tsp vanilla
• 2 to 3 Tbsp milk

In large bowl, beat granulated sugar and shortening with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. Cover; refrigerate dough at least 3 hours or until firm.

Heat oven to 375 F. Generously grease cookie sheets with shortening or cooking spray. On generously floured cloth-covered surface, roll half of dough at a time to 1/4-inch thickness. Cut with 3-inch round cookie cutter. On cookie sheets, place cutouts about 1 1/2 inches apart.

Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in the center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In small bowl, mix glaze ingredients until smooth. Spread on cooled cookies.

Makes about 36 cookies, 3 WW PointsPlus each.

Linzer Cookies

• 3/4 cup hazelnuts
• 1/2 cup packed light brown sugar, divided
• 2 1/2 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 cup butter, softened
• 1 egg
• 1 tsp vanilla
• powdered sugar for decorating, if desired
• 1/2 cup seedless jam (traditionally raspberry)

Heat oven to 350 F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.

In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar. Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily. In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.

In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture just until blended. Shape dough into 2 balls; flatten each into a round. Wrap separately in plastic wrap; refrigerate at least 2 hours or until firm.

Heat oven to 425 F. Remove 1 dough round from refrigerator. On well-floured surface, roll dough with floured rolling pin until about 1/8-inch thick. Cut with 2 1/2 inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.

Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.

Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 10 minutes. Lightly sprinkle powdered sugar over cookies with center cutouts. For each sandwich cookie, spread about 1 teaspoon raspberry jam over bottom of 1 whole cookie; top with cutout cookie, bottom side down. Cool completely, about 1 hour.

Makes 26 servings, 4 WW PointsPlus each.

Peanut Butter Cookie Cups

• 1 box Betty Crocker gluten free chocolate chip cookie mix
• 1 egg
• 1/2 cup butter, softened
• 1 tsp gluten-free vanilla
• 1/2 cup creamy peanut butter
• 60 miniature chocolate-covered peanut butter cup candies, unwrapped

Heat oven to 375 F. Place mini paper baking cup in each of 24 mini muffin cups.

In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Shape dough into 60 (1-inch) balls. Place 1 ball in each muffin cup.

Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling racks; cool completely. Repeat with remaining dough.

Makes 60 cookies, 3 WW PointsPlus each.

*** Citrus-Kissed Fig Thumbprints

• 1 pouch Betty Crocker sugar cookie mix
• 3 Tbsp all-purpose flour
• 1/2 cup better, melted
• 1 tsp grated lemon peel
• 1 tsp grated orange peel
• 1/2 tsp vanilla
• 1 egg
• 1/3 cup fig preserves, or apricot
• 1 tsp coarse sugar, if desired

Heat oven to 375 F. In medium bowl, mix cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.

Shape dough into 48 (1-inch) balls. On ungreased cookie sheet, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 tsp preserves into each indentation.

Bake 7 to 9 minutes. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

Makes 48 cookies, 2 WW PointsPlus each.

Caramel-Filled Sandies

• 1 pouch Betty Crocker sugar cookie mix
• 1/4 cup finely chopped toasted pecans
• Bake in ungreased pan at 350 F for 5-8 minutes, stirring occasionally, until light brown
• 2 Tbsp all-purpose flour
• 1/2 cup butter, softened
• 1 egg

Filing and garnish

• 34 caramel candies (like Brach's from 14 oz bag), unwrapped
• 3 Tbsp half-and-half
• 1/3 cup dark chocolate chips, melted
• 1/3 cup white baking chips, melted
• 1 Tbsp coarse sea salt

Heat oven to 375 F. In medium bowl, combine cookie mix, pecans, flour, butter, and egg until soft dough forms. Shape into (36) 1 1/2 inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

Bake 8 to 10 minutes or until edges are light golden brown. Cool; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

Makes 36 cookies, 4 WW PointsPlus each.

*** Snickers Cookie Cups

• 1 pouch Betty Crocker(R) peanut butter cookie mix
• water
• vegetable oil
• egg
• 18 Fun Size Snickers bars
• 1 (1 lb) container chocolate frosting
• holiday sprinkles!

Heat oven to 375 F. In a large bowl, stir cookie mix, water, oil, and egg until soft dough forms.

Shape dough into 36 (1") balls about 2 teaspoons each); press into ungreased mini muffin cups. Cut each candy bar in half; press 1 candy bar piece into center of each dough-lined cup.

Bake 9 to 11 minutes or until edges are light golden brown. Cool completely in pans, about 30 minutes. Remove from pans to serving plate.

Spoon frosting into decorating bag fitted with star tip. Pipe frosting into each cookie cup. Decorate with sprinkles.

Makes 36 cookie cups, 4 WW PointsPlus each.

*** Peppermint Candy Tartlets

Tart shells

• 1/2 cup granulated sugar
• 1/2 cup butter, softened (1 stick)
• 1/2 tsp peppermint extract
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Filling and garnish

• 2 cups powdered sugar
• 3 Tbsp butter, softened
• 2-3 drops of red food color
• 2-3 Tbsp milk
• 1/2 cup crushed hard peppermint candies

Heat oven to 350 F. Grease bottoms only of 32 mini muffin cups with shortening.

In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda, and salt. Shape dough into 32 1.5" balls. Press 1 ball in bottom and up side of each muffin cup.

Bake 9 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove from pan to cooling racks. Cool completely, about 15 minutes.

In small bowl, beat powdered sugar, 3 tablespoons butter, food color, and enough milk with electric mixer on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon 1 rounded measuring teaspoon filling into each tart shell. Sprinkle with remaining 1/4 cup crushed candies. Stor in refrigerator.

Makes 32 tartlets, 3 WW PointsPlus each.

*** Steel Cut Oats with Blueberries

• 1/4 cup steel cut oats
• 1 cup fat free milk (or water)
• 1 cup fresh or frozen blueberries
• 1 packet Stevia, or 2 tsp sugar

Mix all the ingredients in a LARGE glass bowl (at least 1.5 quarts).

Microwave for 3 minutes, then stir. Repeat two more times. Most of the liquid should be absorbed. Let sit to absorb more liquid and cool.

Makes 1 serving, 7/8 (2 less if using water) WW PointsPlus each.

*** 4 P Pizza

• 1 tube Pillsbury pizza dough
• 7 oz container of Pesto
• 4 servings (according to box) instant mashed Potatoes
• 2/3 cup milk
• minced garlic
• 2 Tbsp margarine
• Prosciutto, chopped into bite sized pieces
• 1/4 grated Parmesan
• 1 cup grated part-skim mozzarella cheese
• basil, chopped fine

NOTE: MEASURE INGREDIENTS FIRST TIME TO CALCULATE POINTS

Roll out the dough for one pizza.

Make potatoes according to directions.

Mix potatoes with pesto and spread over dough.

Sprinkle half the mozzarella over it, top with chopped prosciutto, then sprinkle the rest of the cheese over the top. Sprinkle with Parmesan

Cook dough at temp on pizza dough tube for about 18 minutes, then broil for about two more minutes.

Makes 8 servings, 11 WW PointsPlus each.

*** Individual Beef Wellingtons

• 1 lb filet mignon, cut into 4 steaks, trimmed of visible fat
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp olive oil
• 8 oz sliced white mushrooms
• 1 small onion, chopped
• 1 tsp chopped thyme
• 2 garlic cloves, minced
• 1/4 cup Madeira
• 4 sheets phyllo dough, thawed, if frozen

Preheat the oven to 400 F. Spray a baking sheet with nonstick spray. Sprinkle the filets with salt and pepper.

Heat a large skillet over medium-high heat. Swirl in the oil, then add the filets. Cook until browned on both sides, about 4 minutes. Transfer to a warmed plate.

Return the skillet to the heat; add the mushrooms, onion, thyme, and garlic. Cook stirring occasionally, until the mushrooms are softened, about 6 minutes. Add the Madeira and cook until liquid evaporates, 3 minutes. Remove from heat and let cool 5 minutes.

Cover the phyllo sheets with plastic wrap to keep them from drying out as you work. Place one sheet of phyllo on a work surface, with the long side closest to you. Spray with nonstick spray and top with another phyllo sheet. Spray the second sheet with nonstick spray, then cut the stack in half vertically. Place one filet in the center of the lower third of each half. Top each filet with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the filets, and roll up the long end, jelly-roll style. Transfer to the baking sheet, and repeat with the remaining phyllo, filets, and mushroom mixture.

Spray the wellingtons with nonstick spray and bake until the crust is golden and the filets are cooked to the desired doneness, 10-12 minutes for medium.

Makes 4 servings, 7 WW PointsPlus each.

Mushroom Crisps

• 1 lb sliced mushrooms
• 2 Tbsp olive oil
• 2 tsp soy sauce
• 1 Tbsp chopped rosemary or thyme, or 1 tsp dried
• 1 large garlice clove, minced
• freshly ground pepper

Preheat the broiler.

Spread the mushrooms in a broiler pan or large roasting pan. Whisk together the oil, soy sauce, rosemary or thyme, and garlic in a small bowl, then drizzle over the mushrooms. Toss well, then let stand for 15 minutes to allow the flavors to blend.

Broil 5 inches from the heat until the tops of the mushrooms are crisp, about 2 minutes; turn the pieces with a spatula and broil briefly to crisp the other sides. Sprinkle with pepper and serve at once.

Makes 4 servings, 2 WW PointPlus each.

Cheese Crisps

• 1 cup shredded part-skim mozzarella cheese
• 2 Tbsp freshly grated Parmesan cheese
• 1 Tbsp all-purpose flour

Preheat oven to 400. Spray 2 baking sheets with nonstick spray.

Combine the mozzarella cheese, Parmesan cheese, and flour in a small bowl. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5-7 minutes.

Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely. Serve at once, or store in an airtight container for up to 2 days at room temperature.

Makes 16 servings, 1 WW PointsPlus each (or 3 PP for 4 servings)

Cheese Puffs

• 1 (12 oz) can evaporated fat-free milk
• 2 Tbsp unsalted butter
• 3/4 tsp dry mustard
• 3/4 tsp salt
• 1/4 tsp ground pepper
• 1 cup all-purpose flour
• 1/3 cup freshly grated Parmesan cheese
• 2 large eggs
• 1 tsp baking powder
• 3 egg whites
• 1/2 cup shredded reduced-fat cheddar cheese

Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.

Adjust the racks to divide the oven into thirds; preheat the oven to 400. Line two baking sheets with foil and lightly coat with nonstick spray.

With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.

Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. You can also pipe the mixture into 1 1/2-inch-long "fingers," if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.

Makes 15 servings (5 puffs each), 3 WW PointsPlus each.

Cheese Ball

• 3/4 cup shredded low-fat sharp cheddar cheese
• 3/4 cup no-salt-added, reduced-fat (2%) cottage cheese
• 1 Tbsp Dijon mustard
• 1/8 tsp cayenne
• 1 (8 oz) package fat-free cream cheese, cut into quarters, at room temperature
• 1 (0.9 oz) package dry vegetable soup/recipe mix
• 1/2 cup fresh parsley OR 1 cup chopped walnut pieces

Pulse the cheddar cheese, cottage cheese, mustard, and cayenne in a food processor until very smooth, about 2 minutes. Add the cream cheese and soup mix; process until smooth, scraping down the sides of the bowl as needed. Scrape with a spatula onto a large sheet of plastic wrap.

Wrap the plastic around the cheese mixture and shape it into a 4-inch ball or 7-inch-long log with your hands. Refrigerate until firm, at least 3 hours or overnight.

Just before serving, sprinkle about half of the chopped parsley (or walnuts) in a circle onto a sheet of plastic wrap. Unwrap the cheese ball or log and place on the parsley. Sprinkle the remaining parsley on top and press to help the leaves adhere. Carefully roll any uncoated areas in the loose parsley, and smooth the shape, if needed. Place on a serving plate and surround with cut-up vegetables of your choice.

Makes 8 servings (1/4 cup), 2 WW PointsPlus each (4 if using walnuts)

Borscht with Sour Cream

• 1 1/2 lb beets, shredded (4 cups)
• 2 (14 oz) can reduced sodium beef broth
• 3 cups water
• 1 red onion, finely chopped
• 1 cup finely shredded red cabbage
• 1 tsp packed dark brown sugar
• 1/4 cup chopped dill
• 1/4 cup Tbsp fresh lemon juice
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 cup fat-free sour cream
• 1/4 cup chopped dill

In a large nonreactive saucepan, combine the beets, broth, water, onion, cabbage, and sugar. Bring to a boil; reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Add the dill; simmer 5 minutes. Remove from the heat.

Stir in the lemon juice, salt, and pepper. Pour into a storage container and refrigerate until chilled, at least 2 hours and up to 3 days. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional dill.

Makes 4 servings (2 cups each), 4 WW PointsPlus each.