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3-Ingredient Cream Cheese & Cherry Pepper Bites

Need a super-easy holiday-party hors d'oeuvre? These tasty little cream cheese and cherry pepper tartlets come together in a snap, thanks to premade pie dough, which is pressed into a mini muffin tin to make the tart shells--then all you have to do is fill the cups with cream cheese and chopped cherry peppers. Chopped herbs add a nice hit of color, but these are just as tasty as-is. Consider making a double batch--these bites are sure to go quickly.

Chicken Tamales

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Learn how to make tamales with this recipe for delicious chicken tinga tamales with tomatoes and chipotles in adobo. You can also swap in turkey for the chicken in the filling (feel free to use leftover cooked turkey if you'd like--dark meat works best). Mexican grocery stores sell everything you need to make tamales, including corn husks and freshly ground corn masa, but you can also find the ingredients at most well-stocked grocery stores. The secret to a good tamale is mixing the dough thoroughly, until it's as airy as possible. If you have leftovers of the spicy chicken filling, use it to make nachos, serve it with scrambled eggs and tortillas, stuff it into tacos or serve it on tostadas.

Muhammara

Muhammara is a smoky, hot and sweet red pepper dip that originated in Syria. A staple in Middle Eastern cooking, pomegranate molasses (a dark red syrup made from tart pomegranate juice) adds just the right amount of sweetness and acidity to this healthy recipe. Turn this easy dip into a full-blown appetizer spread (or dinner, we won't judge!) with the addition of some crudités, grilled eggplant and crackers for scooping. Pair it with a bubbly cava or other sparkling wine for an instant party.

Chili con Carne

This chili con carne with ground beef is a serious crowd-pleaser, whether you're hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You'll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili--if you can't find them, you can sub bell peppers of any color, though they won't add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don't stir too much or the beef won't sear at all. Serve with cornbread a