We can’t wait for Christmas cookies!
Photo courtesy Wisconsin Milk Marketing
Board. Get the recipe.

Then apply to receive a Party Pack from Hershey’s. One thousand winners will receive:

• One Hershey’s holiday apron
• Three packages of Hershey’s Kisses chocolates
• One container of Hershey’s Cocoa
• One box of Betty Crocker Sugar Cookie Mix
• Fifteen Hershey’s bakery boxes for guests to carry their favorite cookies home
• Fifteen (15) HERSHEY’S recipe books

Total approximate retail value: $49.50.

To apply, you’ve got to provide your address and answer a brief questionnaire. And you’ve got to do it by 11:59:59 pm EST on November 15, 2010.

• Apply to host a cookie exchange. You’ll also find tips for hosting a party and many recipes.
• See our favorite cookie recipes, including lots of holiday cookies.

Updated July 2026

Can’t decide between pizza and lasagne?

World Champion Pizza Maker Theo Kalogeracos from Australia has solved the problem: He invented the pisagne (pee-ZAH-nyeh).

The concept is really quite simple: Top a pizza crust with lasagne ingredients.

Below:

> Recipe: pisagne, pizza + lasagna.

Elsewhere on The Nibble:

> More lasagna recipes.

> Very different ways to adapt lasagna.

Elsewhere on The Nibble:

> The history of lasagna.

> More lasagna recipes.

> The history of pasta.

> The different types of pasta: a photo glossary.

> The year’s 20+ pasta holidays.
 
 
RECIPE: PISAGNE

We created our own recipe after reading about it. You can roll the dough as thick or as thin as you like.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 500°F.

2. COVER the pizza crust with the sauce. Sprinkle with shredded mozzarella and then add a layer of seasoned ricotta cheese. (We added 1/8 teaspoon nutmeg and 1 tablespoon of chopped fresh basil per cup of ricotta.

3. JUDGE how many lasagna noodles you’ll need based on the size of your pie. Cook the noodles to al dente, drain, and pat dry. You can either trim them to fit on the crust, or cut them into 2″ pieces.

4. ADD the noodles to the pie and top with more Bolognese sauce. Bake until the crust is browned and the cheese is melted.

5. GARNISH with shaved Parmesan cheese and a chiffonade of fresh basil. Cut and serve.
 

[4] How to chiffonade (photo: The Nibble).

[1] The pisagne, a lasagne pizza (photo © Theo Kalogeracos).

[2] DeLallo’s version of lasagna pizza. Here’s the recipe (photo © DeLallo).

[3] Use a Parmesan aged 12 months or less; it will be the most elastic. Let the wedge or slice warm to counter temperature. Then, use standard vegetable peeler or a cheese plane to press the sharp blade firmly against the flat side and pull down in a smooth, continuous motion (photo: The Nibble).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Enjoy the seeds as well as the squash (photo © Melissa’s Produce).

As you’re enjoying your winter squash—acorn, butternut, hubbard, etc.—don’t forget to enjoy the seeds, too.

They’re easy to roast, and are tasty and nutritious. They taste like the seeds from another winter squash, the pumpkin.

Here’s all you have to do to enjoy roasted squash seeds as a snack, salad or soup garnish.
 
 
RECIPE: ROASTED SQUASH SEEDS

Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.

2. RINSE the seeds with water, remove the stringy parts. Pat dry with paper towels and place in a bowl.

4. SPREAD in an even layer on the baking sheet.

5. BAKE for 15 minutes, or until crisp. Remove from oven and cool on the baking sheet.

6. USE or store in an airtight jar.

Use the same process with pumpkin seeds.

Squash seeds are reasonably high in fat (oil) and as a result, calories; but it is good fat, polyunsaturated and monounsaturated, which actually lower disease risk (learn more). They are protein-rich with high concentrations of calcium, folate, magnesium, potassium and vitamin A.
 
> Check out all the different types of squash in our Squash Glossary.