COOK'S CORNER CAN'T-MISS HOLIDAY FAVES ARE EASIER THAN THEY LOOK.

Byline: Natalie Haughton Food Editor

During the holidays, cooks are bombarded with new, tempting and interesting recipes from many sources, including magazines. They run the gamut from simple and doable to complex and overwhelming. I avoid the lengthy, time-consuming recipes for the most part, instead opting for easy, accessible creations yielding terrific results with minimal time and effort. The November/December issue of Midwest Living magazine crossed my desk the past month - with some appealing flavors of the season.

A Mediterranean Eight-Layer Dip caught my eye, reminding me of the layered taco dip that always rates raves and disappears when a crowd gathers. Although the magazine included recipes for the hummus and tapenade used in the appetizer, we'd suggest using both store-bought hummus and tapenade for convenience. There are plenty of good-quality choices around - so pick the ones that strike your fancy. The assembled dip can be prepared, covered and chilled up to an hour before serving, but the tomato mixture in the recipe can be made a day in advance before layering, if you feel so inclined.

Serve with pita bread rounds or store-bought pita chips. This one sounds like a winner.

Another recipe from the same publication that sounded terrific is a Pistachio-Tangerine Fudge. It's a twist on the fast fudge made with sweetened condensed milk, but this one is embellished with tangerine or orange peel, white chocolate pieces and chopped pistachios. You can vary the nuts - try toasted almonds or toasted pecans.

Last in today's recipe trio is a creation I gleaned from the Eagle Brand sweetened condensed milk folks a few years ago. It's easy and convenient and yields lots of delicious bars for holiday platters or gifts - or for any time of year. The chocolate layer is indulgent. Substitute pecans or walnuts for the almonds - and if you don't like almond flavoring, substitute vanilla, as I do. Cut them large or small, into bars or rectangles or even triangles.

MEDITERRANEAN EIGHT-LAYER DIP

2 medium tomatoes, seeded and chopped

1 cup seeded and chopped cucumber

3 tablespoons snipped fresh flat-leaf OR regular parsley

4 teaspoons snipped fresh mint

2 teaspoons lemon juice

1/8 teaspoon kosher salt 

1/8 teaspoon coarsely ground black pepper

12 large pita bread rounds

1 1/2 cups prepared store-bought hummus

2 cups shredded fresh spinach

1 1/3 cups prepared store-bought tapenade

4 ounces feta OR soft goat cheese (chevre), crumbled OR cut up (1 cup)

3/4 cup chopped roasted red peppers

1/4 cup sliced green onions

1/4 cup sliced OR chopped pitted Kalamata olives OR pitted ripe olives

Fresh mint sprig (optional)

In a medium bowl, combine tomatoes, cucumber, parsley, snipped mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350-degree oven 15 minutes or until warm.

To assemble dip, spread hummus on a 12-inch serving platter; arrange spinach atop hummus layer, leaving a 1-inch border of hummus. Spoon tapenade over spinach, leaving a 1-inch border of spinach.

Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over tapenade layer, leaving a 1-inch border of tapenade. Sprinkle feta cheese over tomato mixture. Top with red peppers, green onions and olives. If you like, garnish with a fresh mint sprig.

To serve, cut warm pita rounds into wedges. Serve with dip. Makes 12 to 14 appetizer servings.

NOTE: Assembled dip may be covered and chilled up to 1 hour before serving.

Adapted from Midwest Living, November/December 2005 issue.

PISTACHIO-TANGERINE FUDGE!off

1 (11 1/2-ounce) package milk chocolate pieces

1 (14-ounce) can sweetened condensed milk

8 ounces bittersweet OR semisweet chocolate, coarsely chopped

2 to 3 teaspoons finely shredded tangerine OR orange peel

1 teaspoon vanilla

1/2 cup chopped pistachio nuts, toasted almonds OR toasted pecans

1/2 cup white chocolate baking chips OR pieces

Coarsely chopped pistachio nuts, toasted almonds OR toasted pecans (optional)

Line an 8x8x2-inch OR 9x9x2-inch baking pan with foil, extending foil over edges of the pan. Butter foil; set pan aside.

In a 2-quart heavy saucepan, combine milk chocolate pieces, sweetened condensed milk and bittersweet OR semisweet chocolate. Cook and stir over low heat until chocolate just melts and mixture is well-combined and smooth. (You can also melt the mixture in the microwave oven, watching carefully, stirring occasionally.) Remove saucepan from heat. Stir in tangerine OR orange peel and vanilla.

Immediately spread 1/2 of fudge into prepared pan; sprinkle with pistachio nuts and white chocolate chips; press in lightly. Spread remaining fudge evenly on top. If you like, sprinkle with additional nuts; press in lightly. Score into squares while warm. Cover and chill at least 2 hours or until firm. When fudge is firm, use foil to lift fudge out of pan. Cut into 1-inch squares. Store tightly covered in refrigerator up to 1 month. Makes about 2 1/2 pounds (64 pieces).

From Midwest Living, November/December 2005 issue.

HOLIDAY CHOCOLATE ALMOND BARS

1 1/2 cups unsifted flour

2/3 cup sugar

3/4 cup (1 1/2 sticks) cold butter

1 1/2 cups semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 egg

2 cups toasted, chopped almonds

1/2 teaspoon almond extract OR vanilla

1 teaspoon solid shortening OR cooking oil

Combine flour and sugar; cut in butter until crumbly. Press on bottom of a 13x9-inch baking pan lined with nonstick foil. Bake in a preheated 350-degree oven 20 minutes or until lightly browned.

Meanwhile, melt 1 cup chocolate chips with sweetened condensed milk; remove from heat. Cool slightly; beat in egg. Stir in almonds and extract. Spread over prepared crust. Bake 25 minutes or until set. Cool.

Melt remaining 1/2 cup chocolate chips with shortening; drizzle in diagonal pattern over bars. Chill 10 minutes or until set. Cut into bars. Store, covered, at room temperature. Makes 24 to 36 bars.