Holiday Season 2024 // Appetizers and Desserts

Appetizers:

Cream Cheese Log:

Ingredients: 1 tube of crescent roll dough (you'll only use half the tube) 1 brick of cream cheese 1 tsp garlic powder 1 tsp onion powder 1 tsp dill weed salt & pepper to taste 1 egg yolk, beaten Ritz crackers for serving

Instructions: Preheat your oven to 350 degrees Open the crescent dough, and rip in half along the perforated line. Pinch the seams together on one of the dough halves, and place on a greased baking sheet. You can make crescent rolls with the remaining dough half, save it for another recipe, or make another cream cheese log if you're feeding a crowd! Open your brick of cream cheese and place it on top of the dough in the center Sprinkle the garlic powder, onion powder, dill weed, salt and pepper evenly on top of the cream cheese You can swap in your favorite spices here if you'd like, and these amounts are just an estimate. Every time we make this, we just sprinkle it on right from the jar Fold the crescent dough over the cream cheese, and pinch the seams closed Beat your egg yolk in a small bowl, and brush evenly over the surface of the dough. (Optional) Sprinkle the top of the log with more dill weed, a few cracks of black pepper or some flaky salt Bake at 350 for 15-20 minutes, until it's a deep golden brown Serve warm with plenty of Ritz crackers.

Jessica O' Donahue

 Philadelphia Cream Cheese Shrimp Dip

THIS is the original recipe. Throughout the past 20 plus years since I first made this dip, I have made a few "adjustments" . My adjustments are in between the { } next to and within the Ingredients and Directions.

Ingredients:

• 1 (8-oz) package Philadelphia cream cheese, softened
• 
  
• 1 can (4 oz) tiny shrimp, drained and rinsed { I use 2 cans, 1 for the inside of the dip and the other can for the outside}
• 
  
• 1/2 cup mayonnaise {1/4 C mayo mixed with 1/4 C sour cream}
• 
  
• 1/3 cup finely chopped green onion
• 
  
• 1/2 teaspoon garlic salt { I use 1/2 tsp garlic POWDER }
• 
  
• {1/2 - 1 tsp hot sauce of your choice}
• 
  
• Freshly ground black pepper to taste
• 
  
• { and finely ground Kosher salt just 1/8 tspn or a "pinch" }

Instructions:

1. Set aside a few of the nicer-looking shrimp, then chop up the rest. { I set aside an entire can of nicer looking shrimp then finely chop the ones for use IN the dip}
2. 
   
3. In a medium bowl, mix cream cheese {sour cream}and mayonnaise until well blended. A blender works best to get the mixture completely smooth.
4. 
   
5. Stir in the chopped shrimp, green onion, and garlic salt 
6. {garlic powder if NOT using garlic salt , pinch of salt - if not using garlic salt and hot sauce}.
7. 
   
8. Transfer the dip to a small serving bowl and top with reserved whole shrimp and additional green onion. 
9. Sprinkle a bit of freshly ground black pepper over the top.
10. 
    
11. Serve with crackers and fresh veggies for dipping. For crackers, Keebler Original Club Crackers are a popular choice.

Tips:

• Use high-quality Philadelphia cream cheese for the best flavor.
• Don’t overmix the dip, as it can become too thick.
• You can adjust the amount of garlic salt to your taste.
• This dip is perfect for parties, holiday gatherings, or as a snack for a special occasion.

Cucumber Shrimp Appetizer

Molly Purcell

https://youtu.be/hhkm-ZtdmvA?si=KI_o8N35Fi7PktJw

1 lb large shrimp, peeled and deveined

2 garlic cloves, finely minced

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp sea salt

1/4 tsp black pepper

2 Tbsp olive oil, divided

1 avocado

1/4 tsp salt

1 Tbsp lime juice, plus more to squeeze over finished appetizers

1 Cucumber, sliced 

Season shrimp, cook on stove for approximately 3 minutes per side.  

Prepare avocado mixture, add to top of sliced cucumber.  Add shrimp on top.  Enjoy!

Rotel Sausage & Cream Cheese Crescents

Ingredients:

• 1 (1-lb) roll breakfast sausage , cooked and crumbled
• 1 (8-oz) cream cheese , softened
• 1 (10-oz) can Rotel diced tomatoes and green chilies drained very well
• 2 (8-oz) cans refrigerated crescent rolls

Instructions:

• Preheat oven to 375ºF.
• In a large bowl, mix together cooked sausage, cream cheese, and drained Rotel tomatoes and green chilies.
• Separate rolls into triangles. Cut each triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
• Bake for 15 minutes, or until golden brown.

Notes:

• t is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
• I used Jimmy Dean Sausage. Can substitute turkey sausage.
• I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn't necessary, but it helps to get all of the ingredients evenly incorporated.
• Can substitute low-fat cream cheese if you prefer.
• Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
• You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
• I find it easier to cut the crescent rolls in half with a pizza cutter.
• I use a small cookie scoop to scoop the filling on to the crescent rolls.
• These bites taste great hot out of the oven or cooled to room temperature.

Plain Chicken

Taco Ranch Biscuit Bites

https://www.plainchicken.com/taco-ranch-biscuit-bites/

as seen on "In the Kitchen with Momma Mel

https://youtu.be/D0XQFMK8v-Y?si=vXOCEK4ymSAtvIlM

Ingredients:

• 1 lb ground beef
• 1 (1-oz) package taco seasoning
• 1 (10-oz) can diced tomatoes and green chiles, undrained
• ⅓ cup water
• 1 cup bottled Ranch dressing
• 2 cup shredded cheddar cheese
• 2 (12-oz) cans refrigerated buttermilk biscuits (I had pastry sheets so that is what we used)

Instructions:

• Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside.
• Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain fat. Add taco seasoning, diced tomatoes and green chiles, and water. Simmer for 5 minutes. Cool slightly.
• Stir together taco meat mixture, ranch dressing, and shredded cheddar cheese.
• Remove biscuits from cans and split each biscuit into two rounds. Place each biscuit round into muffin tin. Scoop taco meat mixture into biscuit cups.
• Bake for 12 to 15 minutes, until biscuits are golden brown.

Store-Bought Pie Crust Calzones

You can successfully make calzones using store-bought pie crusts. Here are some key points to consider:

• Flavor and Texture: Store-bought pie crusts can provide a flaky and buttery crust, similar to homemade pie crusts. However, the texture might not be as tender as a homemade crust.
• Ease of Use: Store-bought pie crusts are convenient and easy to work with, as they come pre-rolled and ready to use.
• Fillings: You can fill store-bought pie crusts with a variety of ingredients, such as pepperoni, mozzarella, and pizza sauce, just like a traditional calzone.
• Sealing: To seal the calzone, simply fold the crust over the filling, pressing the edges to seal. You can also use a little water or egg wash to help the crust adhere.
• Baking: Preheat your oven to 375°F (190°C) and bake the calzones for 15-20 minutes, or until the crust is golden brown.

Some popular store-bought pie crust brands for calzones include Pillsbury. You can find recipes and instructions on their website or on other online resources.

Tips and Variations:

• Use a variety of fillings, such as ham and cheese, spinach and feta, or meatballs and marinara sauce.
• Experiment with different seasonings and herbs to add extra flavor to your calzones.
• Try using different types of cheese, such as ricotta or parmesan, for added richness.
• For a crispy crust, bake the calzones for an additional 5-10 minutes.

Overall, using store-bought pie crusts can be a convenient and delicious way to make calzones. Just remember to choose a high-quality crust and fill it with your favorite ingredients for the best results.

Meatball Sub Cupcakes

as seen on Jessica O'Donahue

https://www.plainchicken.com/es/meatball-sub-cupcakes/

Ingredients:

• 1 (8-oz) can refrigerated crescent dinner rolls
• 4- oz cream cheese, softened
• ¾ tsp Italian seasoning
• 1 cup shredded mozzarella cheese
• 12 (1-oz) frozen meatballs
• 1¼ cup spaghetti sauce

Instructions:

• Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside.
• Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
• Combine cream cheese, Italian seasoning and ½ cup mozzarella cheese.
• Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese.
• Bake 15 to 18 minutes, or until golden brown.

Notes:

• I used 1-oz frozen Italian meatballs and they were the perfect size.
• There is no need to precook or thaw the frozen meatballs before baking. They will cook along with the crescent rolls.
• Can substitute a can of refrigerated pizza dough for the crescent rolls.
• My favorite jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara (green label), Rao’s, and La Famiglia DelGrosso.
• Can freeze leftover cupcakes for a quick snack later.

Crockpot Cranberry Meatballs

as seen on Mandy in the Making

https://youtu.be/1a6eBxsUFaY?si=Vyyc08OppfjkehTY

Ingredients

• 1 (26 oz) bag frozen meatballs

• 1 (12 oz) bottle chili sauce

• 1 (15.5 oz) can jellied cranberry sauce

Plain Chicken

https://www.plainchicken.com/meatball-sub-cupcakes/

Turkey Cocktail Meatballs with Orange Cranberry Glaze

https://www.allrecipes.com/recipe/219082/turkey-cocktail-meatballs-with-orange-cranberry-glaze/

• 1 ¼ pounds ground turkey

• ¼ teaspoon poultry seasoning { I used Italian dressing Seasoning for  bit of zip }

• ½ teaspoon garlic salt { I used garlic powder}

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ¼ teaspoon Worcestershire sauce { I used 1/2 tspn }

• 1 pinch cayenne pepper

• 1 large egg, beaten

• ¼ cup milk

• ½ cup plain bread crumbs { I used Italian seasoned panko }

• 1 tablespoon olive oil

• 1 cup canned jellied cranberry sauce

• ½ cup orange marmalade { from ChocZero }

• ½ cup chicken broth

• 1 tablespoon each: minced jalapeno pepper and Fresno { used 1 TBS crushed red pepper }

• 1 pinch salt and ground black pepper to taste

Directions

1. Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.

2. Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.

3. Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Taste and add salt and pepper if desired. Serve warm 

4. BRUNCH:

5. Mini Quiche (as seen on Mandy in the Making https://youtu.be/1a6eBxsUFaY?si=OPVvhIkMcE3QBGfw )

6. https://www.bhg.com/recipe/mini-quiches/

Ingredients

1. • 1 (14.1 ounce pkg.) rolled refrigerated unbaked piecrust

   • 2 eggs, lightly beaten

   • ⅔ cup milk

   • ¼ cup finely chopped green onions (optional)

   • ¼ teaspoon salt

   • ¼ teaspoon freshly ground black pepper

   • ½ - 1 cup desired finely chopped or crumbled cooked meat and/or vegetable, such as bacon, ham, sausage, shrimp, spinach, broccoli, or red sweet pepper

   • ¼ - ½ cup desired finely shredded or crumbled cheese

Directions

1. 1. Preheat oven to 425°F. Let piecrust stand according to package directions.

   2. Meanwhile, in a large glass measuring cup or medium bowl combine next five ingredients (through black pepper).

      A measuring cup will make it easier to pour filling into pastry shells.

   3. Unroll piecrust. Using a 2¹/₂- or 3-inch round cutter, cut out pastry. Press pastry circles onto bottoms and up sides of twenty-four 1 ³/₄-inch muffin cups. Place a pinch of meat and/or vegetable and cheese into each pastry shell. Pour egg mixture over filling.

   4. Bake 13 to 15 minutes or until filling is puffed and pastry is golden. Cool in muffin cups 2 minutes. Remove from muffin cups; serve warm.

Mini Quiche Variations

1. This mini quiche recipe can be customized with any combo of your favorite meats, cheeses, and veggies. Here are some mini quiche flavor combos to inspire your next bake:

   • Ham and Swiss or cheddar cheese
   • Spinach, roasted red peppers, and feta
   • Leftover rotisserie chicken, mushrooms, and broccoli
   • Bacon, sausage, ham, and cheddar
   • Crabmeat, asparagus, and Havarti cheese
   • Ham, bell peppers, and cheddar
     

How to Make Mini Quiches Ahead

1. Prepare egg mixture and press pastry circles into muffin cups as directed. Cover tightly with plastic wrap and chill 2 to 24 hours. To serve, assemble quiches and bake as directed.

How to Freeze Mini Quiches

1. Remove quiches and cool completely. Place in a single layer in a freezer container and freeze up to 1 month. To serve, let quiches stand at room temperature 30 minutes. Preheat oven to 350°F. Transfer quiches to a baking sheet. Bake 15 to 18 minutes or until heated through.

Rotel Sausage Cream Cheese Bites

Servings: 32

Ingredients:

8 oz cream cheese (softened)

1. • 1 pound Jimmy Dean breakfast sausage (cooked and drained)
   • 1 can (10 oz) Rotel diced tomatoes with green chiles (well drained)
   • 2 cans (8-ct) refrigerated crescent roll dough

Instructions:

1. 1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
   2. In a medium bowl, stir together the softened cream cheese, Rotel tomatoes, and cooked sausage.
   3. Unroll the crescent roll triangles and cut them in half lengthwise to make two narrow triangles of dough.
   4. Using a small cookie scoop, scoop the sausage mixture onto the wide end of the dough, then roll up. Place the filled crescents onto the parchment-lined baking sheet.
   5. Bake uncovered for 15 minutes until they are golden brown.

Tips:

1. • You can make the sausage mixture ahead of time and refrigerate or freeze it until ready to assemble the crescents.
   • Use a variety of cheeses, such as cheddar or Monterey Jack, to mix with the cream cheese for added flavor.
   • These bites are perfect for breakfast, brunch, or as an appetizer for parties.
   • 
     
   • Other Recipes:
   • Rotel Sausage Cream Cheese Drop Biscuits: A twist on sausage balls, these drop biscuits combine sausage, cream cheese, Rotel, and Bisquick for a delicious and easy breakfast or snack.
   • 
     
   • Sausage Cream Cheese Dip: A 3-ingredient dip made with sausage, Rotel, and cream cheese, perfect for serving with chips or crackers.
   • 
     
   • Rotel Sausage & Cream Cheese Bites: Similar to the crescents recipe above, but uses a different method for assembling and baking the bites.

1. • Common Ingredients:
   • Rotel diced tomatoes with green chiles
   • Cream cheese
   • Sausage (breakfast or ground pork)
   • 
     
   • Cooking Times:
   • 15 minutes for crescents and drop biscuits
   • 10 minutes for sausage cream cheese dip
   • Servings:
   • 32 for crescents
   • 24 for drop biscuits
   • 8 for sausage cream cheese dip

1. 
   

1. 
   

2. 
   

3. SOUP and SALADS:

4 Cheese White Chicken Lasagna Soup

Ingredients:

• 3 tbs. unsalted butter

• 1 tablespoon olive oil

• ½ medium onion chopped

• 4 cloves garlic minced

• 2 thyme sprigs

• Salt & Pepper to taste

• 2 tablespoons all-purpose flour

• 6 cups low sodium chicken broth

• 2 to 3 large Chicken breast cut into bite size pieces

• 5 uncooked lasagna noodles broken into 2″ pieces

• 3/4 cup heavy cream

• 1/2 block of cream cheese room temperature, cut into cubes

• 1 cup shredded mozzarella

• 1/4 cup grated Parmesan plus more for serving

• 2 cups baby spinach

• Fresh Italian Herbs for serving

• Dollop of Ricotta for serving

• To a Dutch Oven, add 2 Tbs. of Butter, Olive oil, diced onion, and Chicken and sauté until chicken is cooked through and onions are soft.

  Remove chicken, reduce temperature, and add 1 last tbs. of butter, garlic and thyme. Simmer for 30 seconds to a minute, until fragrant. Do not let garlic burn.

  Add 2 tbs. all purpose flour. Stir until golden and pasty. Add in Chicken broth, bring to boil.

  Once at a boil, add broken pieces of lasagna noodles, add back in chicken, stir and reduce temp. Simmer for 10-15 mins.

  After 15 mins. Add in Heavy Cream, Cream Cheese, Parmesan, and Mozzarella. Stir to combine and cook for 5-10 minutes, until cheese is melted.

  Add in baby spinach and finish cooking for 5 more minutes! Serve with Ricotta, fresh Italian herbs, more parmesan and mozzarella on top! Enjoy!!

• 
  

• Mississippi Chicken Noodle Soup

• https://www.plainchicken.com/mississippi-chicken-noodle-soup/
• as seen on Jessica O' Donahue 
• https://youtu.be/DijfIsh1rFY?si=6_mA76VyFVcCE06Z

Mississippi Chicken Noodle Soup

Ingredients:

• 2 boneless skinless chicken breasts
• 1 (1-oz) package ranch dressing mix
• 1 (1-oz) packet Au Jus gravy mix
• 2 stalks celery diced
• 2 carrots, peeled and diced
• 4 cups chicken broth
• 1 cup jarred sliced pepperoncini peppers
• ¼ cup jarred pepperoncini pepper juice { I used 1/2 cup }
• 2 cups uncooked medium egg noodles { I use 3 cups COOKED rice}
• Instructions:

• Place chicken into the slow cooker. Add the Ranch dressing mix, Au Jus gravy mix, celery, carrots, chicken broth, pepperoncini pepper slices, and pepper juice. Cook on LOW for 6 to 8 hours, until chicken is cooked.
• Remove chicken from the slow cooker and shred with two forks. Return to the slow cooker.
• Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.

Plain Chicken

2. DESSERTS:

3. Peach Cobbler with Spice Cake Mix

4. Ingredients

1. • 3 (15 ounce) cans sliced peaches (see notes)*
   • 1 Tablespoon cornstarch
   • 1 teaspoon ground cinnamon
   • 1 (15.25 ounce) box yellow cake mix
   • 1/2 cup packed light brown sugar
   • 1/2 cup + 2 Tablespoons butter (sliced)

Instructions

1. 1. Preheat the oven to 350 F (176 C) and lightly grease a 9x13 casserole dish. 
   2. Dump 2 cans of the peaches with the syrup into the prepared casserole dish. Add only the peaches from the third can (I used a fork to remove the peaches from the can to leave most of the syrup behind). 
   3. Sprinkle the cornstarch and cinnamon over the peaches. Mix until combined.
   4. Evenly sprinkle the cake mix over the peaches, then use your hands to spread it out evenly (making sure the center and edges have about the same amount of cake mix).
   5. Sprinkle the brown sugar evenly over the cake mix. Spread the butter slices evenly over the brown sugar.**
   6. Bake in the preheated oven until the top is bubbly and golden brown (about 40 minutes).
   7. Remove the cobbler from the oven and allow it to cool for 10 minutes.
   8. Serve warm with some vanilla ice cream. Enjoy!

   
   

   
   

2. SWEET POTATO PIE

   1/3 cup brown sugar
   1 1/2 cup granulated sugar
   5 eggs - separated, (room temperature)
   1/3 cup all-purpose flour
   4 1/2 cup milk
   1/4 teaspoon salt
   1/4 teaspoon ground cloves
   1/3 cup ground nutmeg
   1/2 teaspoon ground cinnamon
   1 1/2 cup mashed sweet potatoes

   Whip eggs white to a soft peak and set aside
   Mix all the dry ingredients together and set aside

   Mix egg yolk with a little milk.
   Add sweet potato mash and lightly mix
   Add the rest of the milk
   Mix in the dry ingredients.

   Fold in the egg whites with a whisk

   Pour into unbaked pie crust (makes 2 large pies)
   Bake on the lower oven rack -
   Preheated to 375* for 10 minutes, turn the oven down to 350* and bake for another 30 minutes.

   Let completely cool before cutting

3. https://rumble.com/v5npeoe-nostalgic-sweet-potato-pie-brings-back-memories-of-our-amish-mennonite-home.html

Nutter Butter Banana Pudding

Ingredients

2 boxes vanilla instant pudding - 3.4 oz each

1. • 3 cups cold milk
   • 1 can sweetened condensed milk
   • 8 ounces tub of whipped topping
   • 1 package Nutter Butter cookies (I've used Kroger and Walmart brands and they are both delicious, too)
   • 3 ripe bananas
   • chocolate syrup, peanut butter, mini chocolate chips (As much or as little as you like)
   Instructions

   1. Step 1

      Whisk pudding and milk together, then stir in the sweetened condensed milk.

      Next fold in half the container of whipped topping.

   2. Step 2

      Begin layering the dessert beginning with the cookies, banana, pudding. Repeat two more times, be sure to save a couple cookies for the top of the dessert.

   3. Step 3

      Use the remaining whipped topping to ice the top of the dessert. 

      Then "decorate" the top with a few cookies, sprinkle on some mini chocolate chips, drizzle with chocolate syrup, and melted peanut butter. (Melt smooth peanut butter in a microwave safe dish in 30 seconds increments, stirring in between, until it reaches the desired consistency.)

   Note

   If you're feeling extra froggy go ahead and jump by drizzling some chocolate and peanut butter in between some of the layers, too! Just wanted to note that in the video I used french vanilla pudding so I didn't add the teaspoon of vanilla that I usually add into my regular banana pudding. I've also been experimenting with using graham crackers in place of vanilla wafers in my regular pudding, too and it's delicious! I just think it's nice to have lots of different options that you know will be good in a recipe if you need to make it on the fly with what you have on hand. 

   Read it online: https://inthekitchenwithmommamel.com/recipes/nutter-butter-banana-pudding/

Hot Chocolate Poke Cake - Easy Boxed Cake Recipe

As seen on : Catherine's  Plates 

https://catherinesplates.com/hot-chocolate-poke-cake-easy-boxed-cake-recipe/#recipe

Ingredients

1 (15.25 oz) box devils food cake mix

ingredients listed on back of cake mix box

2 (7 oz) jars marshmallow cream

1/4 cup water

2-3 TBS hot fudge topping from jar

1 (8 oz) container whipped topping (whip cream) thawed

2 (1.25 oz) packets instant hot chocolate powder

Instructions

Prepare & bake the cake mix as shown on back of cake mix box. (To make it really fluffy I make it "bakery style" by switching out the oil for melted butter and the water for milk.) Cake will be done when a toothpick inserted into center of cake comes out clean and the sides of the cake pull away from the edges of baking dish.

Cool cake for 15 minutes. Using the rounded end of a utensil or wooden spoon, at least 1/4 of an inch, poke holes into cake about 2/3 of the way through. (Do not allow the pokes to go through bottom of cake.) (See video above for more detailed instructions.)

In a microwave safe bowl add the marshmallow cream or fluff and 1/4 cup of water, mix just a little. Microwave the mixture in 20 second increments until nice and smooth.

Pour mixture over cake slowly letting it soak into the holes as much as possible, then pour over rest of cake. (The mixture will seep into cake.) Place into refrigerator for 1-2 hours to set up.

In medium bowl whip together the whipped topping and 2 packets of hot chocolate. Spread evenly over the cooled cake. Drizzle fudge sauce over whipped topping and swirl. Enjoy.

1. 
   

2. 
   

3. 
   
4. 
   
5. 
   
6.