Simple, elegant and taste-terrific foods all describes this menu. It is also very festive; we are sure you'll love it. - Web-Holidays.com

Holiday Pinwheels
A Salad to Remember....
Fabulous Fettuccine!
Chocolate Surrender
serves: 4 - 6 (hungry people)

Decorating: For an inexpensive, yet festive, centerpiece spray pinecones with gold paint following manufacturer's directions arrange them in a clear glass or crystal bowl and place on a serving tray. Surround the glass bowl with individual clear votive candle holder into which gold or white candles are placed. Beautiful, glowing and easy!!!

Holiday Pinwheels
1 loaf French bread
3, 8 oz. packages (light) cream cheese, room temperature

12 pitted black olives, finely chopped
1/4 cup chopped roasted red peppers (jarred is just fine!)
1/4 cup chopped flat-leaf Italian parsley
1/4 cup real bacon bits

Cut long, thin French bread in two halves; remove 1" from each end. Using a sharp knife, hollow out each half, leaving only outer shell of bread. In a medium-size bowl, combine all remaining ingredients. Gently spoon in filling into each hollowed out half loaf of bread "crust"; press to tightly pack. Repeat with second half load of bread crust. Wrap in plastic wrap and refrigerate for a minimum of 2 hours -- this can be made up to three days ahead!

Unwrap loaves and cut into 1/2" wide slices. Arrange on a serving platter. Refrigerate any leftovers.

This is a colorful, creative appetizer with an unbeatable flavor!!!

A Salad to Remember......
1 small head radicchio, washed, dried and torn into bite-size pieces
1 small head *Romaine lettuce, washed, dried and torn into bite-size pieces
(discard outer leaves)
3 black mission figs, quartered OR 12 canned mandarin orange segments
12 slices goat cheese (or, if preferred, thinly sliced brie)
12 calamata olives
12 pecan halves
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 t. Dijon mustard
1/4 teaspoon granulated sugar
salt and pepper, to taste

In shake-proof container, mix oil, vinegar, mustard, sugar, salt and pepper; shake well. Place radicchio and lettuce in medium bowl and mix well with dressing.

On individual salad plates, place a generous portion of salad. Arrange figs (or orange segments), sliced cheese and pecan halves over salad.

A salad with a delightful mix of textures and tastes!

Fabulous Fettuccine
1, 12 oz. box fettuccine noodles, cooked al dente and drained
6 thin slices prosciutto, cut into thin strips
1 box frozen peas
2 tablespoons (jarred) capers, drained well
1/4 cup roasted peppers (jarred), diced
1 red onion, chopped
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 cup white wine
1/4 cup lemon juice
1/4 cup flat-leaf Italian parsley, finely chopped
3/4 cup grated pecorino romano cheese

In large nonstick skillet, lightly brown garlic, onion and prosciutto in olive oil over medium-high heat. Add white wine, lemon juice and capers; simmer for 2 minutes. Add frozen peas and roasted peppers; simmer for an additional 2 minutes. Add drained pasta to skillet and toss gently to combine over low heat.
Place into serving bowl and garnish with fresh, chopped parsley.

Serve with lots of grated pecorino romano cheese. Your guests will marvel at this delightfully aromatic sauce!

Chocolate Surrender
1 pre-made unfrosted chocolate cake (from the bakery supermarket), cut into small cubes
1 16oz. container pre-made chocolate pudding
1 8 oz. container (thawed) whipped topping
1 cup toffee bits (in the baking aisle)
3/4 cup Kahlua (coffee liquor)
Red and green candy sprinkles

In large glass bowl, place one layer cake cubes; sprinkle with Kahlua. Top with layer of chocolate pudding, then whipped topping. Sprinkle with toffee bits. Repeat layers, ending with whipped topping. Scatter top of dessert with holiday sprinkles.

This is the perfect end to an "oh-so-special" Christmas dinner!

Julie Paolella is a past Winner of the Winter Entertaining Contest in 2001!