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Video: Impress your guests with 4 no-bake appetizers

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    >> don't like chives either. this is going to be really fun.

    >> what do you do?

    >> mine is going to be a thing of ham rolled up.

    >> put persimmon.

    >> do you like anything?

    >> i like ham.

    >> let's make it for people.

    >> you make yours! i'm going to do a ham roll. put some wine in it, thank you. now i'm happy.

    >> you don't eat cheese, put cheese in mine.

    >> what kind of cheese is that?

    >> goat cheese .

    >> don't like it.

    >> you're just rolling ham.

    >> what's wrong with that?

    >> nothing wrong with that.

    >> can't beat a ham roll.

    >> roll it up. how's yours?

    >> tastes like ham.

    >> what we do is take chives here and we tie underneath them.

    >> that's what you do if you like chives.

    >> if you don't, put out ham platters.

    >> i'm halfway through my hors d'oeuvre.

    >> totally okay to put out a ham platter. that's it, simple as that, put peppers, bring friends in.

    >> it's very pretty.

    >> now i wanted to make a dip that's festive with the season. i put pimento peppers in here. do you not even like pimento peppers either? i have shallots and water chestnuts. add cream cheese right there. sour cream .

    >> i love cooking.

    >> little bit of feta. this is my twist. garlic in there. chives, little bit of lemon juice . pinch of salt.

    >> hoda, go.

    >> and this lemon?

    >> lemon juice inside there.

    >> i like adding ingredients.

    >> let's put the lid on top of here. you, my dear, can push pulse. let's go here. boom, you mix the whole thing up. this is a dip you can make ahead of time. you didn't add the spinach.

    >> that was hoda's job.

    >> so we can add the spinach now.

    >> put the lid on, careful.

    >> brand new mixer here.

    >> some things in life don't go the way you planned. you have to go with the flow.

    >> no peppers, no cheese, i get it. try this real quick.

    >> hoda can't. i'll get in there.

    >> sara.

    >> i eat everything.

    >> best dip i've had in my life. whoever made that dip is amazing. you like that? very good. here's another fun, cool thing you can do. pears wrapped with basil pesto and sara came out because we made our mile high mud pie . inside here is cookies and cream, peanut butter cups , whipped cream .

    >> put your face in that thing.

    >> simple, simple, easy done dessert.

TODAY recipes
updated 12/11/2012 5:57:14 PM ET 2012-12-11T22:57:14

Recipe: Black forest ham wraps with persimmons and goat cheese

Ingredients
  • 16 julienne raw red peppers
  • 32 slices raw fuyu persimmons
  • 8 ounces of goat cheese
  • 1/2 pound arugula
  • 8 thin slices of black forest ham
  • 16 whole chives
Preparation

Place ham slice on cutting board and stuff with two slices of persimmons, a couple of red peppers, goat cheese, pinch of arugula and roll up. Tie up with chive and refrigerate until serving.

Serving Size

Makes 8 wraps

Recipe: Prosciutto-wrapped Bosc pears with basil pesto

Ingredients
  • 2 pears, each cut into 8 wedges and cored
  • 8 thin slices (4 oz.) prosciutto, cut in half lengthwise
  • 1/2 pint finished basil pesto
  • 2 tablespoons extra-virgin olive oil
  • Pinch of kosher salt and cracked black pepper
Preparation

Place a teaspoon of basil pesto in prosciutto and wrap pear wedges and then set on a serving plate. Drizzle with oil and vinegar and sprinkle with salt and cracked pepper.

Recipe: Spinach, feta and pimento pepper dip

Ingredients
  • 1 small shallot, peeled
  • 1 5-ounce can water chestnuts, rinsed
  • 1/2 cup minced pimento peppers
  • 1/2 cup cream cheese
  • 1/2 cup feta cheese
  • 1/4 cup sour cream
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 ounces baby spinach (fresh)
  • 4 tablespoons chopped fresh chives
Preparation

1. Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, feta cheese, sour cream, lemon juice, salt and pepper and pulse until just combined. Add spinach, chives, garlic, pimento pepper and pulse until incorporated.

2. Serve with pita chips or your favorite crackers.

Recipe: No-bake peanut butter mile-high square pie

Ingredients
  • 4 cups cookies and cream ice cream
  • 2.5 cups Oreo cookies
  • 2 tablespoons softened butter
  • 8 ounces softened cream cheese
  • 3/4 cup chunky peanut butter
  • 1 1/2 cups confectioner
  • 16 ounces frozen whipped topping, thawed and divided
  • 20 each miniature peanut butter cups chopped up
  • 1-cup cold milk
  • 1 package instant chocolate fudge or pudding mix
Preparation

1. Crush 2 cups of cookies and toss with melted butter. Press mixture into an ungreased 9-inch square dish; set aside.

2. Spread cookies and cream ice cream in a thin layer over cookie crust.

3. In a large bowl, beat the cream cheese, chunky peanut butter and 1-cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over ice cream crust mixture. Sprinkle with peanut butter cups.

4. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

5. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

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