Mix together: 1 t. honey mustard, 1 ½ t. mayonnaise, 1 T. slaw dressing and a pinch of Marzetti's salad accent -- Asian sesame. Finely Chop: 1 celery stalk, and 1 small handful of pecans. Peel and seed: 2 medium tomatoes.
Divide each tomato into five sections, leaving them slightly connected at the bottom. The sections will then fall apart at the top, giving the appearance of a Poinsettia flower. Take equal parts of chopped celery and nuts and moisten with mayonnaise mixture. Take a tablespoon of this mixture and place in the center of the "flower." Sprinkle with salt, pepper and paprika. Serve on lettuce leaves.
Pour 3 oz. Cranberry Juice and 1/2 oz. Cointreau or Triple Sec into a champagne flute. Fill with champagne and serve.
Pour 5 oz. Cointreau or Triple Sec and 3 oz. Cranberry Juice into a champagne flute. Fill with Angry Orchard Crisp Apple and serve.
This drink is trademarked by the Boston Beer Corporation. Registration number 4782499.
In a punch bowl, combine 3 c. chilled Cranberry Juice, 3/4 c. chilled Cointreau or Triple Sec, and 2 (750 mililiter) bottles sparkling wine or champagne. Garnish with 8 (1/4" thick) orange slices, and 2/3 c. fresh or frozen cranberries. Serve in champagne flutes.
In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed. On low speed, beat in flour.
Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
Heat oven to 375°F. On ungreased cookie sheets, place balls 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.