Holiday cheer from Nova Creative

’Tis the season for pressing deadlines, snarled traffic and a mad rush to the close of the year. Why not reject the hustle and bustle to enjoy time with co-workers, friends and family over some festive snacks and beverages? After all, you’ll have New Year’s resolutions to live up to soon enough. Here are a few of our favorite recipes:

Chocolate Peanut Butter Chex®
This is great for snack bowls during festive occasions or packaged up for impromptu gifts. Watch out… it’s addictive!
- 9 cups Chex or Crispix
- 1 cup nuts (your favorite variety)
- 1 cup chocolate chips
- 1/2 cup peanut butter
- 1/4 cup margarine
- 1 tsp. vanilla
- 1-1/2 cups confectioner sugar

Melt chocolate, peanut butter and margarine together. Add vanilla. Pour over cereal and nut mixture stirring until evenly coated. Toss in large plastic bag with confectioner sugar. Pour onto wax paper to cool.

Cinnamon Gift Tags
Kids will love making these inedible treats – and they make wonderful, holiday-scented gift tags to add some zing to your wrappings.
- 1 cup cinnamon
- 2 T. pumpkin pie spice
- 3/4 cup applesauce
- 3 T. Elmer’s Glue

Mix spices and applesauce until they form a moist dough. Add glue and mix until smooth. If crumbly, add more glue. Sprinkle flat surface with cinnamon; roll out dough with rolling pin to 1/4" thickness. Cut out with holiday-shaped cookie cutters. Make a small hole at the top of each shape using a small straw. Allow to air dry, turning over once. When fully hardened, pull ribbon through hole and use as accents on holiday presents.

Enchilada Dip
Perfect for big game days or holiday gatherings.
- 1 pkg. cream cheese, softened
- 1-1/2 cups shredded cheese, divided
- 1 small can chopped green chilies, undrained
- 1 tsp. garlic powder
- 1/4 tsp. chili powder
- 1/2 lb. chicken breasts, cooked, chopped
- Crackers or tortilla chips for dipping

Preheat oven to 350 degrees F. Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. Layer on chicken. Spread into 9-inch pie plate. Bake 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes.

Gingersnap Martini
Celebrate the season with this twist on an old favorite.
- 3 oz. Eggnog
- 1-1/2 oz. Captain Morgan’s Spiced Rum
- 1 oz. Ginger Brandy
- Gingersnap for garnish

Combine ingredients with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a gingersnap.