Holiday Wishes

Treat your fingertips to a shimmery shine in a delicious new OPI shade, Pomegranate Me a Wish. At beauty brands for only $4.98 right now! (reg. $8.50)

I do love a good dip....

Here is a festive dip recipe for holiday gatherings. I took this to a board game party this weekend and it was a huge hit!

Layered Sundried Tomato and Artichoke Spread

Ingredients
1 pkg cream cheese, well chilled
3 Tbsp. finely chopped sundried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto (I used the jarred kind)
2 Tbsp. chopped almonds
2 tsp. chopped fresh parsley
Crackers

IT IS VERY IMPORTANT TO DRAIN EVERYTHING AS LISTED ABOVE.

Cut cream cheese horizontally into 3 slices using dental floss or a piece of thread. Place one slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.

Combine artichokes and pesto; spoon over second cream cheese layer.

Top with remaining cheese slice, nuts and parsley; press lightly to secure. Wrap in plastic wrap and refrigerate 1 hour. Serve with crackers.

Pilgrim Hat Cookies

This time of year is so hectic, make an easy Thanksgiving dessert and save yourself some time. Everyone in our family is usually too stuffed to eat much dessert anyway!

INGREDIENTS

• 16 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
• 1 tube orange frosting with piping tips
• 16 small peanut butter cups

PREPARATION

1. Place cookies on work surface; squeeze a dime-size dot of frosting in center of each.

2. Unwrap and invert peanut butter cups on frosting, pressing down gently.

3. Using the round piping tip, pipe a "hat-band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.

Planning Tip: Can be made up to 3 days ahead. Store airtight at room temperature.