1. Cook bacon in a large skillet over medium, turning occasionally, until browned and crisp, about 10 minutes. Transfer to a plate lined with paper towels; reserve drippings in skillet.

2. Add shallots to hot drippings, and cook over medium, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Crumble bacon, and stir into shallot mixture. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.

3. Preheat oven to 400°F. Toss Brussels sprouts with canola oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Transfer to 2 aluminum foil-lined rimmed baking sheets. Roast Brussels sprouts in preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.

4. Combine breadcrumbs, melted butter, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Set aside.

5. Microwave bacon-shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Toss roasted Brussels sprouts with bacon-shallot mixture, and transfer to a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with breadcrumb mixture, and bake at 400°F until heated through and breadcrumbs are golden brown, about 15 minutes. Let stand 10 minutes before serving.

Christmas Snow Salad

Despite its charming name, the recipe does not contain actual snow. (Sorry, kids.) This creamy, bright red Jell-O salad is made with unflavored gelatin, crushed pineapple, whipped topping mix, mayonnaise, and powdered sugar, and is flecked with chopped red and green maraschino cherries and chopped pecans and walnuts. It looks like a delightfully retro Christmas tree ornament, especially if it is made in a fancy mold.

Directions

1. Soften gelatin in 1/2 cup cold water; set aside. Drain pineapple, reserving juice; add enough water to juice to make 1 cup. Bring pineapple juice mixture to a boil, remove from heat, and stir in softened gelatin. Chill mixture until consistency of unbeaten egg white.

2. Prepare whipped topping mix according to package directions, omitting vanilla; fold 1 cup topping into gelatin mixture (reserve remaining topping for other uses). Gently fold next 5 ingredients and pineapple into gelatin mixture; pour into a lightly greased (with cooking spray) 4-cup mold. Chill until firm. Unmold on serving tray; garnish with additional cherries, if desired.

Chocolate-Peppermint Swirl Sandwich Cookies

If you have a neighborhood cookie swap or church social on your calendar this season, these sandwich cookies are sure to be a hit. Cookies and bars are always crowd-pleasers—and make great handmade gifts for friends and family during the holidays. Choose a gingersnap or linzer from this lineup of Christmas treats if you want to include some of the classic holiday cookies on your dessert tray as well.

Ingredients

Cookie Dough

• 3/4 cup unsalted butter, softened

• 1 1/2 cups light brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup semisweet chocolate chips

• 1 1/2 cups all-purpose flour

• 3/4 cup unsweetened cocoa

• 1 teaspoon baking powder

• 3/4 teaspoon salt

• 1/2 cup sparkling sugar

Peppermint Filling

• 1/2 cup unsalted butter, softened

• 4 ounces cream cheese, softened

• 4 cups powdered sugar

• 1 1/2 tablespoons heavy cream

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon peppermint extract

• Red food coloring gel

Directions

1. Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended.

2. Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated. Cover dough; chill 1 hour.

3. Prepare the Cookies: Preheat oven to 350°F. Shape dough into 48 (1-inch) balls. Place sparkling sugar in a shallow bowl. Roll each ball in sparkling sugar; place 2 inches apart onto 2 parchment paper-lined baking sheets. Gently flatten dough balls to 1/2-inch thickness. Bake in preheated oven until cookies are dry to the touch, about 8 minutes. Cool on baking sheets 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.

4. Prepare the Filling: While cookies cool, beat unsalted butter and cream cheese with a heavy-duty electric stand mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract, and peppermint extract.

5. Using a small food-safe paint brush, paint 3 lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill bag with frosting. Pipe frosting onto half of cookies, and sandwich with remaining cookies. Refrigerate 15 minutes before serving to firm up frosting.

Molded Cranberry Salad

Rediscovering this jewel of a retro recipe was like finding a timeless dress at a vintage store.

Ingredients

• 1 (8-oz.) can crushed pineapple in syrup

• Boiling water

• 1 (3-oz.) package raspberry-flavored gelatin

• 1 (14-oz.) can whole-berry cranberry sauce

• 1 cup drained mandarin oranges

• 1 teaspoon orange zest

Directions

1. Drain syrup from pineapple into a 2-cup measuring cup. Add boiling water to equal 1 1/4 cups. Transfer to a large bowl. Dissolve gelatin in hot syrup mixture; chill 1 hour and 30 minutes or until partially set. Fold in cranberry sauce, oranges, zest, and crushed pineapple. Pour into 1 (4-cup) mold, and chill 2 hours or until set.