This recipe provides instructions for making mini ice cream cookie cups. Sugar cookies are baked in muffin cups to form cups, then filled with a raspberry jam, vanilla ice cream, and topped with a fresh raspberry. The baked cookie cups are dipped in melted chocolate and chopped walnuts to coat the rims before filling and serving.

2. 1.
2.
3.
Fiesta Dip
Ingredients
2 Avocados, ripe
3 Scallions, thinly sliced
½ cup Cilantro leaves, fresh
1 tablespoon Lemon juice, fresh
½ teaspoon salt
1 cup Peach salsa
1 cup Sour Cream, light or low fat
8 ounces Pepper Jack cheese, grated
¼ cup Black olives, coarsely chopped
Tortilla chips
Method
In a small bowl, combine avocados, scallion, cilantro, lemon juice and salt until
blended and chunky, not smooth.
Spoon avocado mixture into bottom of medium serving bowl. Top with salsa,
sour cream, cheese and olives.
Serve with tortilla chips.
Prep
• Active: 10 Minutes
• Total Time: 30 Minutes
Source: Hannaford Fresh-Holiday 2005 (10 servings)

3. 1.
2.
3.
Holiday Mushroom Bruschetta
Ingredients
2-3 Tablespoons Unsalted butter
12 ounces Fresh button mushrooms, sliced
12 Tablespoons Mayonnaise
12 Tablespoons Parmesan cheese, shredded
1 cup Mozzarella cheese, shredded
1 medium Onion, chopped
1 medium Baguette
Salt & pepper, to taste
Method
Melt one tablespoon of butter in a skillet. Sauté mushrooms and set aside.
Combine next 4 ingredients (except remaining butter) in a bowl and gently fold
in mushrooms. Cover and refrigerate 2 hours.
Slice baguette into 1/2" pieces. Spread butter on top. Spoon mushroom
topping (heaping teaspoon) atop each piece and place on greased cookie sheet.
Broil in the oven for 3 minutes or until bruschetta tops have browned. Serve
immediately.
Notes
To make ahead:
Complete Step #1 and refrigerate holiday bruschetta overnight.

4. Prep
• Active: 15 Minutes
• Total Time: 2 Hours
• Refrigerate: 2 Hours
Source: Hannaford Fresh-Holiday 2005 (10 servings)

5. 1.
2.
Candied Walnut, Pear, and Leafy
Green Salad
The sweet, crunchy nuts are great on their own--make a double batch, and give
some as a gift.
Ingredients
⅓ cup sugar
⅔ cup chopped walnuts, toasted
Cooking spray
½ teaspoon kosher salt, divided
2 tablespoons white balsamic vinegar
1 ½ teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
¼ teaspoon freshly ground black pepper
Method
Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar
dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute).
Continue cooking 1 minute or until golden (do not stir). Remove from heat;
carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with
cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until
cool; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil,

6. 2.
3.
stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle
dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and
pepper. Toss gently to combine.
Notes
Wine note:
A crisp white with almost any green salad, and Candied Walnut,
Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray Cuvée
Tradition ($16) has a gorgeous nose of honey and lemon peel that
resonates perfectly with the candied nuts and pears
Source: Cooking Light, NOVEMBER 2009 (8 servings)

7. 1.
2.
3.
Roasted Holiday Pork Loin
Ingredients
4 pounds Boneless Pork Loin
2 tablespoons Unsalted butter
1 medium Spanish onion, diced
1 bulb Fennel, cleaned & cut into strips
1 medium Pear, pared and diced
1 cup Dried figs, quartered
½ cup Dried apricots, quartered
pinch Allspice
pinch Cinnamon
pinch Kosher salt, to taste
Coarse ground pepper, to taste
¾ cup Low Sodium Chicken Broth
2 Tablespoons Brown Sugar
3 cups Country White Bread, cubed
Mustard Rub:
¼ cup Cranberry Mustard
¼ cup Extra virgin olive oil
Method
To butterfly pork loin, use a long thin knife and slice pork halfway through,
end to end.
Melt butter in large sauté pan, add onion and fennel and sauté for 3-4 minutes
over medium heat.
Add pear, dried fruits, spices, chicken broth and brown sugar. Continue to
simmer 4-5 minutes. Mix bread cubes with cooked fruit mixture and adjust
seasonings.

8. 4.
5.
Stuff loin and tie, every three inches with cooking twine. Glaze with mustard
rub. Heat a large sauté pan with olive oil and sear pork on all sides. Transfer to
long baking dish or sheet pan.
Bake in 350º oven 25-35 minutes or until a thermometer reads 165º. Let pork
rest for 5 minutes before slicing.
Prep
• Active: 45 Minutes
• Total Time: 2 Hours
Source: Hannaford Fresh-Holiday 2005 (10 servings)

9. 1.
2.
3.
Zesty Broccoli Casserole
Regular breadcrumbs can be used in place of the panko. If the broccoli florets
are very large, cut them into bite-sized pieces.
Ingredients
3 (10-ounce) packages frozen broccoli florets,
thawed
Cooking spray
1 ½ cups fat-free milk
2 ½ tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup (3 ounces) shredded sharp cheddar cheese
½ cup (4 ounces) fat-free cream cheese, softened
1 cup fat-free mayonnaise
¾ cup chopped onion (about 1/2 medium)
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
¾ cup panko (Japanese breadcrumbs)
2 teaspoons butter, melted
Method
Preheat oven to 375°.
Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with
cooking spray; set aside.
Combine milk, flour, salt, and pepper in a large saucepan over medium-high
heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove
from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise,
onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.

10. 4. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb
mixture evenly over cheese mixture. Lightly spray breadcrumb layer with
cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and
breadcrumbs brown.
Prep
• Active: 10 Minutes
• Bake: 25 Minutes
Source: Cooking Light, JULY 2006 (10 servings)

11. 1.
2.
3.
4.
Mini Ice Cream Cookie Cups
Ingredients
1 package (16 oz) Pillsbury® Ready to Bake!™
refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
⅓ cup Fisher® Chef’s Naturals® Chopped Walnuts,
finely chopped
½ cup Hershey’s® semi-sweet chocolate baking
chips
¼ cup Smucker’s® Seedless Red Raspberry Jam
1 ½ cups vanilla bean ice cream, softened
24 fresh raspberries
Method
Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-
Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15
to 20 minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle
in sugar; carefully press into center of each cookie to make 1-inch-wide
indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set
aside. In small microwavable bowl, microwave chocolate chips uncovered on
High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan. Dip rim of
each cup into melted chocolate, then into walnut mixture. Place walnut side up
on cookie sheet with sides.

12. 5.
6.
In another small microwavable bowl, microwave jam uncovered on High about
15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups
about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring tablespoon.
Top each cup with fresh raspberry. Store in freezer; let stand at room
temperature 5 minutes before serving.
Source: Pillsbury Bake-Off Winner (24 servings)