Holiday Helpers from Taste of Home

Dear Friend,

WHETHER you're entertaining friends or just relaxing with family, the extra-special holiday appetizers in this BONUS newsletter are sure to satisfy!

Antipasto Platter 1 jar (24 ounces) pepperoncinis, drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 2 cups halved fresh mushrooms 2 cups halved cherry tomatoes 1/2 pound provolone cheese, cubed 1 can (6 ounces) pitted ripe olives, drained 1 package (3-1/2 ounces) sliced pepperoni 1 bottle (8 ounces) Italian vinaigrette dressing Lettuce leaves
		We entertain often, and this is one of our favorite "party pleasers". It's such a refreshing change from the usual chips and dip. --Teri L., Gurnee, Illinois
In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

	Herbed Cheesecake 3 packages (8 ounces each) cream cheese, softened 2 cups (16 ounces) sour cream, divided 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 3 eggs 1/2 cup grated Romano cheese 3 garlic cloves, minced 1 tablespoon cornstarch 2 tablespoons minced fresh basil or 2 teaspoons dried basil 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/2 teaspoon Italian seasoning 1/2 teaspoon coarsely ground pepper Assorted crackers
Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. --Julie T., Watkinsville, Georgia
In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until smooth. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.

Bacon-Wrapped Scallops

When I'm looking for a more special appetizer, this is the recipe I reach for. I've also served these savory scallops for dinner.
-- Pamela M., Berkeley Springs, West Virginia

20 fresh baby spinach leaves
10 uncooked sea scallops, halved
10 bacon strips, halved widthwise
Lemon wedges

Fold a spinach leaf around each scallop half. Wrap bacon over spinach and secure with a toothpick. Place on a baking sheet or broiler pan. Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is crisp. Squeeze lemon over each. Serve immediately. Yield: 20 appetizers.

Chili Artichoke Dip

It's not tricky to prepare this warm tempting dip. It's cheesy and satisfying with a bit of zip from the chilies and marinated artichokes.
--Leanne M., Stockton, California

1 can (14 ounces) water-packed artichoke hearts,
drained and chopped
1 jar (6-1/2 ounces) marinated artichoke hearts,
drained and chopped
1 can (4 ounces) chopped green chilies
3 cups (12 ounces) shredded cheddar cheese
1/4 cup mayonnaise*
Assorted crackers or tortilla chips

In a bowl, combine the artichokes, chilies, cheese and mayonnaise. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with crackers or tortilla chips. Yield: about 3-1/2 cups.

*Editor's Note: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

Macaroon Fruit Dip

I rely on make-ahead dishes like this when entertaining. Serving the dip in a pineapple shell makes for a pretty presentation.
--Jean F., Elmhurst, Illinois

2 cups (16 ounces) sour cream
1/4 cup packed brown sugar
1-1/2 cups crumbled macaroons
Assorted fresh fruit
Small macaroon cookies

In a bowl, combine the sour cream, brown sugar and crumbled cookies. Cover and refrigerate for 12 hours or overnight. Serve with fruit and macaroons. Yield: 3 cups.