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Holiday Wreath Cheese Board
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Holiday Wreath Cheese Board
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  1. Arrange rosemary in circular wreath shape on serving board. Top with cheeses, tomatoes, olives, and peppers. Serve immediately.
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Photos and recipes courtesy of the Wisconsin Milk Marketing Board.

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Holiday Star Cheese Board
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Holiday Star Cheese Board
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  1. With paring knife, cut large wheel of brie into large star shape. Cut small wheel into several small star shapes. Arrange on serving board. Drizzle with honey and top with pomegranate seeds and marcona almonds.
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Photos and recipes courtesy of the Wisconsin Milk Marketing Board.

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Holiday Everything Bars
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Holiday Everything Bars
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  1. Preheat oven to 350 degrees.
  2. For blondie bars:
  3. In bowl of electric mixer, cream butter and brown sugar. Add eggs and vanilla; mix well. In separate bowl, whisk flour, baking powder, and salt. Add to butter mixture and mix until just combined. Fold in chocolate chips. Spread 2/3 of the mixture over bottom of 9x13-inch pan.
  4. For cheesecake filling:
  5. In separate bowl, whisk mascarpone, eggs, and powdered sugar. Spread over blondie dough in pan. Top by spoonful with remaining blondie dough. (Dough will not fully cover mascarpone layer.)
  6. For topping:
  7. Press pretzels into dough. Bake 35 minutes, or until center is set. Immediately press M&Ms into top of bars. Cool completely. In microwave-safe bowl, heat white chocolate 30 seconds to melt. Continue to heat in 10-second increments if necessary. Using a piping bag or the back of a spoon, drizzle white chocolate over cooled bars. Immediately top with candy cane pieces. Allow white chocolate to set before cutting into bars and serving.
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Photos and recipes courtesy of the Wisconsin Milk Marketing Board.

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Buttery Caramels
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Buttery Caramels
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  1. Toast pecans on cookie sheet in a 350 degree oven for about 8 minutes or until fragrant. Cool; chop fine with sharp knife. Butter the inside of an 8-inch square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside. In a heavy 3-quart saucepan, combine sugar, butter, whipping cream, and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245 degrees or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent sticking.) Pour caramel over pecans. Cool at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.
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Photos and recipes courtesy of the Wisconsin Milk Marketing Board.

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Cardamom Spiced Cashews
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Cardamom Spiced Cashews
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  1. Preheat oven to 350 degrees. Place cashews on rimmed cookie sheet and bake 10 minutes or until fragrant. Transfer toasted cashews to bowl; set aside. In large skillet, melt butter over medium heat. Add toasted cashews and stir to coat. Add sugar, cardamom, and salt; continue to cook over medium heat, stirring constantly, about 8–10 minutes. Remove skillet from the heat and pour cashews onto rimmed cookie sheet lined with parchment paper. Spread cashews into thin layer and let cool 20 minutes. Store cashews in airtight container at room temperature for up to 1 week.
Recipe Notes

Photos and recipes courtesy of the Wisconsin Milk Marketing Board.

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