I’m going to let you all in on a well guarded secret. Everyone who has ever been to a party thrown or attended by me has more likely than not experienced my “Super Top Secret Artichoke Dip.” People appear to love this stuff and I aim to please. The dish is always scraped clean and I’ve played it pretty coy over the last few years politely declining to share the recipe — until now.

Prepare to be “wowed.”

The Secret Ingredients	Chop Chop Chop
Roasted Red Peppers & A Little Garlic	Combine
Bake, Serve & Receive Compliments

My Super Top Secret Artichoke Dip (Based on the Hot Feta and Artichoke Dip from the Nabisco Website)

2 cans (14 ounces each) artichoke hearts, drained and chopped
1 package (8 ounces) Feta Cheese, crumbled
1 cup Mayonnaise
1 package (5 ounces) Shredded Parmesan Cheese
2 Roasted Red Peppers, drained and chopped
1 clove garlic, minced
Assorted crackers for dipping (I prefer Triscuit Thin Crisps)

Preheat the oven to 350°F. Mix all of the ingredients together except the crackers.
Spoon the mixture into a 9-inch pie plate or 3-cup shallow baking dish.
Bake for 20 to 25 minutes or until lightly browned. Serve with crackers.

In my world a party just isn’t a party without at least six kinds of cheese, and Baked Brie is the best of the best when it comes to pleasing your wine drinking friends. Don’t worry, as pretty and “impressive” as they tend to look all dolled up on your hostess’s serving platter it couldn’t be easier to make.

Erin’s Starry Night Baked Brie

1 wheel of Brie (the bigger the better)
1 Pillsbury Pie Crust at room temperature
Cute mini star cookie cutters

Unwrap the Brie and cover it with the pie crust. Trim the excess dough carefully from the edges, smooth out the dough and close up any open seams. Roll out the remaining dough and decorate the pastry covered Brie with the cutout shapes.

Bake in an oven proof dish at 375 degrees for 25 minutes or until the top is golden brown.

Break Out the Big Brie	Wrap It Up
Trim	Cosmic Alterations
Decorate	I Wish I May, I Wish I Might…

It’s official! An Erin Cooks Christmas was a smashing success (if I do say so myself). Be on the look out this week for recipes from our little soirée including my super “top secret” Artichoke Dip, Starry Night Baked Brie, Pistachio Chocolate Fudge, and a how-to on carving pineapple lantern centerpieces. If you’re just dying to join in on the fun then you should check out these blasts from the pasts which I also served at the party: Spanakopita, Quiche, Christmas in a Glass Cocktails, and Toll House Pie.

While scouring the internet for creative ideas for my upcoming holiday party this weekend I happened upon a lovely bubbly cocktail that Nigella Lawson has coined “Christmas in a Glass.” The crowd of people coming over to my house on Saturday will be enjoying these scrumptious prosecco based drinks around a roaring TiVo generated fireplace.

After hunting down gingerbread flavored syrup and procurring a generous amount of prosecco I decided that it would be unwise for Chris and I to serve drinks to our guests without trying them first. So we popped the cork and enjoyed our own mini Christmas in a Glass cocktails. The gingerbread syrup gives the prosecco a very nutty flavor and every time you bring the glass to your lips you inhale the scrumptious smell of Christmas cookies. I love how something so simple can turn out so unexpectedly brilliant. Cheers!

Shop	God Bless Us, Every One!

Christmas in a Glass (Originally Published by Nigella Lawson)

1 bottle of gingerbread flavoured syrup (or cranberry flavoured syrup)
1 bottle prosecco, or other sparkling dry white wine, well chilled

Pour the prosecco into glasses. Add a capful of the syrup to each glass of the prosecco, to taste.