Whether you are hosting a party, hanging out with some friends, or spending a night in with a movie, it is always fun to try a new recipe. Here are some great ones that will hopefully warm up your winter.

Appetizers

1. Pizza Sticks (My Recipes)

You will need…

1 12-oz. refrigerated thin pizza crust

1 10.5-oz. container tomato bruschetta topping

1 cup shredded Italian cheese blend

Directions:

Top refrigerated thin pizza crust with tomato bruschetta topping. Sprinkle evenly with shredded Italian cheese blend. Bake at 450° F, directly on oven rack, for 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.

2. Spinach-Parmesan Dip (Better Homes and Gardens)

You will need…

2 10-oz. package frozen chopped spinach, thawed

1 14-oz. can quartered artichoke hearts, drained and coarsely chopped

1 cup chopped onion (large)

1 tbsp. Dijon-style mustard

4 cloves garlic, minced

1/2 tsp. dried oregano, crushed

1/4 tsp. cayenne pepper

1/2 cup light mayonnaise

1/2 cup fat-free sour cream

1/4 cup shredded Parmesan cheese

1/4 cup shredded Italian cheese blend

1 tbsp. lemon juice

Directions:

Coat a 3 1/2 or 4-quart slow cooker with cooking spray; set aside. Squeeze spinach dry, reserving 1/3 cup spinach liquid. In prepared cooker combine spinach, the 1/3 cup liquid, artichokes, onion, mustard, garlic, oregano, and pepper. Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours. Turn off cooker; stir in mayonnaise, sour cream, Parmesan cheese, Italian cheese blend, and lemon juice.

Entrees

1. Garlic Chicken with Sweet Potatoes (Midwest Living)

You will need…

3 heads garlic

2 tbsp. olive oil

1 1/2 tbsp. snipped fresh rosemary

1 tsp. ground black pepper

1/2 tsp. salt

1 3 lb. whole roasting chicken

3 medium sweet potatoes, peeled and cut into 1-inch pieces

1 large sweet onion, cut into wedges

Directions:

Preheat oven to 375° F. Separate the cloves of garlic and peel. Mince four of the cloves. Set aside remaining garlic cloves. In a small bowl, combine minced garlic with 1 tbsp. of the olive oil, 1 tbsp. of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken. Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180° F. Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tbsp. of the rosemary, and 1/4 tsp. of the salt in a 13 x 9 x 2-inch baking pan. Drizzle vegetable mixture with remaining 1 tbsp. olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes. Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Carve chicken, discarding skin before serving.

2. Beef Enchiladas (Food.com)

You will need…

1 lb. ground beef

1/4 cup chopped onion

1 tsp. garlic powder

1 tbsp. Worcestershire sauce

1 8-oz. can tomato sauce

1 tsp. paprika

1 tsp. oregano

2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

3 cups shredded jack cheese

1 10-oz. can enchilada sauce

12 corn tortillas

oil

Directions:

Brown ground beef with onion and garlic, drain. Add Worcestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, and black pepper. In another skillet, heat oil. Add tortillas, one at a time, for 10 seconds on each side. Drain on paper towel. In a 10 x 13 baking pan, pour just enough enchilada sauce to coat the bottom of the pan. Fill each tortilla with a spoonful of meat mixture. Cheese and onions can be put inside each enchilada at this time, if desired. Roll tortilla and place seam side down in pan. Continue with remaining tortillas. Pour remaining enchilada sauce over tortillas and top with cheese. At this time, pan may be refrigerated for several hours or overnight. Bake at 350°F for 20 minutes (30 minutes if refrigerated).

Desserts

1. Oatmeal Toffee Cookies (All Recipes)

You will need…

3/4 cup butter, softened

1/2 cup packaged light brown sugar

1 egg

1 tsp. vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup chopped pecans

2 cups toffee baking bits

Directions:

Preheat oven to 300°F. Line baking sheets with parchment paper. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans and toffee baking bits. Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

2. Oreo-Stuffed Brownies (All Recipes)

You will need…

1 package brownie mix

2/3 cup vegetable oil

2 eggs

1/4 cup water

12 Oreos

Directions:

Preheat oven to 350° F. Grease 12 muffin cups or line with paper liners. Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tbsp. batter into each muffin cup. Place one cookie into each muffin cup and top with more batter. Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

Bon Appétit!