Sandra Lee's cash-saving holiday party recipes

In a cocktail shaker, combine Irish cream and vodka. Add ice; cover and shake until very cold. Strain into a chilled martini glass rimmed with cocoa and sugar.

Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at medium 1 minute; stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon of milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.

In a medium bowl, place coconut. In another medium microwave-safe bowl, microwave candy coating according to package directions until melted. Stir until smooth. Dip edge of glasses in candy coating and in coconut flakes. Let stand.

In a large pitcher, combine half-and-half, rum, and white chocolate liqueur, stirring well. Pour into prepared glasses.

Note: To make ahead, cover, and chill half-and-half mixture until ready to serve.

Cut beef across the grain into 1⁄4-inch-thick slices. Place in a large zip-top plastic bag. For marinade, in a small bowl, combine beef broth, vinegar, soy sauce, and chili-garlic sauce. Pour into bag with beef. Squeeze out air and seal. Gently massage to combine ingredients. Marinate in the refrigerator for at least 2 hours or overnight.

Soak 6-inch wooden skewers in water for at least 1 hour.

For Sweet Chili Dipping Sauce: In a medium saucepan, combine sugar, vinegar, Thai seasoning, chili-garlic sauce, and salt. Bring to a boil over medium-high heat; reduce heat. Simmer for 5 to 10 minutes or until sugar is dissolved, stirring occasionally. Transfer to a bowl and cool.

Remove beef from the marinade; discard marinade. Drain skewers. Thread beef, accordion style, onto skewers. Preheat broiler. Place skewers on a wire rack over a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat for 4 to 6 minutes or until beef is cooked through, turning halfway through broiling. Sprinkle with sesame seeds (optional). Serve with dipping sauce.

In a medium saucepan, heat 1 inch of oil to 350 degrees F.

Place potatoes and butter in a microwave-safe bowl. Cover and microwave on high setting (100 percent power) for 2 1⁄2 minutes. Transfer potato mixture to a large bowl; add egg, cheese, and flour. Stir to combine. Shape into 1-inch balls. Working in batches, fry potato balls 3 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towels.