Make Ahead

Holiday Tree–Shaped Cheese Balls

Prep Time: 20 Minutes Start to Finish: 4 Hours 20 Minutes 56 servings

• 3 packages (8 oz each) cream cheese, softened
• 4 cups shredded Cheddar cheese (16 oz)
• 2 tablespoons basil pesto
• 1 tablespoon grated onion
• ¼ teaspoon yellow mustard
• Red pepper sauce
• ¼ cup finely chopped fresh parsley or cilantro
• ¼ cup sliced almonds or pine nuts
• 2 tablespoons chopped red bell pepper
• Assorted crackers and raw vegetables, if desired

1 In large bowl, stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into one portion; stir onion, mustard and 2 or 3 drops pepper sauce into other portion. Cover; refrigerate about 4 hours or until firm enough to shape.

2 Place cheese mixtures on large plate. Shape each into cone shape to look like a pine tree.

3 Just before serving, roll trees in parsley, pressing it evenly onto trees. Press almonds onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Serve with crackers and vegetables.

1 Serving (2 Tablespoons): Calories 80; Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 100mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 2g Exchanges: ½ High-Fat Meat, 1 Fat Carbohydrate Choices: 0

Make-Ahead Magic After shaping the trees, wrap tightly and freeze up to 1 month. Thaw in wrapper in refrigerator 12 hours before serving. Continue as directed in Step 3.

Festive Touch Cut a star shape from a piece of lemon peel to place atop the tree. Place the tree in the middle of a platter covered with a cloth napkin “tree skirt,” and surround it with crackers of all shapes and sizes for the “gifts.”

Make Ahead, Quick Fix

Creamy Brussels Sprout Party Dip

Prep Time: 15 Minutes Start to Finish: 40 Minutes 16 servings

• 2 boxes (10 oz each) frozen baby Brussels sprouts and butter sauce
• 1 package (8 oz) ⅓-less-fat cream cheese (Neufchâtel), softened
• ½ cup reduced-fat sour cream
• ¼ cup plus 2 tablespoons shredded Parmesan cheese
• ¼ cup fat-free (skim) milk
• 1 tablespoon spicy brown or stone-ground mustard
• 2 teaspoons fresh lemon juice
• ¼ cup finely chopped bell pepper (any color)
• Multigrain sea salt–sweet potato chips, if desired
• Assorted raw vegetables, if desired

1 Heat oven to 350°F. Spray 1½-quart shallow glass baking dish or 9½-inch deep-dish glass pie plate with cooking spray.

2 Cook Brussels sprouts as directed on box. Meanwhile, in large bowl, with an electric mixer, beat cream cheese on medium speed until smooth. Beat in sour cream, ¼ cup of the Parmesan cheese, the milk, mustard and lemon juice on low speed until well blended. Stir in bell pepper.

3 Chop Brussels sprouts; stir Brussels sprouts with butter sauce into cream cheese mixture until well blended. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.

4 Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.

1 Serving (¼ Cup): Calories 80; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 4g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Vegetable, 1 Fat Carbohydrate Choices: 0

Make-Ahead Magic Cover and refrigerate the unbaked dip up to 24 hours. Uncover and bake as directed.

Festive Touch Use both red and green bell peppers in the dip for a holiday look. Garnish with additional red and green peppers after baking.