Heat oven to 350°F.
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still be warm to fill.)
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
Holiday Cheese Truffles
Ingredents
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 tsp. garlic powder
Dash ground red pepper (cayenne)
1/4 cup chopped roasted red peppers
2 green onions, sliced
1-2/3 cups chopped PLANTERS Pecans
SOCIABLES Crackers
Preparation
Beat first 4 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended.
Refrigerate several hours or until chilled.
Shape each mixture into 24 (1-inch balls); roll in nuts. Serve with crackers.
Chorizo and Cranberry Stuffing
Ingredients
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1/2 lb. chorizo, cooked, drained
1/2 cup dried cranberries
1/4 cup chopped cilantro
Preparation
Prepare stuffing mixes in large saucepan as directed on package.
Stir in remaining ingredients.
Glazed Ham with Dijon-Pineapple Sauce
Ingredients
1 cup packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup GREY POUPON Dijon Mustard
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained
Preparation
Heat oven to 350°F.
Mix sugar, syrup and mustard until well blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.
Insert cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.
Bake 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 1-1/2 hours. About 10 min. before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook and stir on medium-low heat 5 min. or until thickened.
Slice ham. Serve with sauce.
So From Our Families to Yours, We wish you Happy Holidays and Great New Year !