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  1. Pretzel Sparklers

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    Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

     

     

    Source
    Martha Stewart Kids, Volume 8 2003
  2. Steaming Artichokes

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    Once you've done a bit of trimming, these odd-looking vegetables are actually a cinch to steam. Serve them with one or more of our dipping sauces.

    Steaming Artichokes
    1. Prepare 4 artichokes, 10 to 12 ounces each. Place in a steamer basket set in a large pot, with water level just below basket.

    2. Cover; steam until stem is easily pierced with tip of a paring knife, adding more water to pot as needed, 25 to 35 minutes (depending on size).

    Source
    Everyday Food, Volume 12 May 2004
  3. Snow-Globe Cookies

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    Stunning cookies like these are usually decorated with a piping bag, but in-house stylist Dani Fiori came up with a simpler way: plastic squeeze bottles. 

    Bottles with wide tips are best for outlining and "flooding" areas with icing; narrow ones are good for detail work.

    Get the How-To

    Source
    The Martha Stewart Show, December 2009
  4. Heart-Shaped Appetizers

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    Dining at home this February 14? For a romantic prelude or finale to the meal, serve dried Calimyrna figs. When cut lengthwise, they look like little hearts. They're a sweet complement to cheeses, crusty breads, and salads. An added benefit: Figs are packed with nutrients, such as iron and potassium, which helps lower blood pressure.

    Source
    Martha Stewart Living, February 2008
  5. Good Thing

    Pink Mimosas

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    Classic mimosas get a fresh twist -- and a pretty, rosy hue -- when they're mixed with pink grapefruit juice instead of the usual orange juice. For each serving, pour equal parts of Champagne (or any other sparkling wine) and fruit juice (either store-bought or freshly squeezed). One bottle of Champagne will yield about eight cocktails.

    Source
    Martha Stewart Living, January
  6. More Food Ideas