Jayne’s Top 10 Holiday Appetizers

Jayne's Top 10 Holiday Appetizers

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

December is one of my favorite months of the year because it’s so festive everywhere you look. From pine trees and snow to tinsel and gold, it’s the kickoff to all the holiday parties with family and friends.

As we go into the holidays I want to share my Top 10 Holiday Appetizers to help you along the way and to make your parties a great success. So, here are 10 recipes that are quick and easy, allowing you even more time with your loved ones. 

Cranberry Chili Meatballs

Cranberry Chili Meatballs

Cranberry Chili Meatballs
Serves: 6
 
Ingredients
  • 14 Oz. Can Jellied Cranberry Sauce
  • 10 Oz. Chili Sauce
  • ¾ Cup Brown Sugar
  • ½ tsp. Ground Cumin
  • ½ tsp. Chili Powder
  • 30 Oz. Package Frozen Meatballs, thawed
  • ¼ Cup Parsley, freshly chopped (optional)
Instructions
  1. Combine the cranberry sauce, chili sauce, brown sugar, cumin, chili powder in a large pot.
  2. Set to a medium heat and cook until the sugar has dissolved and the mix begins to bubble.
  3. Add the meatballs to the pot and simmer for 25 minutes.
  4. Garnish with chopped parsley and serve

Ranch Snowman Cheeseball

Ranch Snowman Cheeseball

Ranch Snowman Cheeseball
 
Ingredients
  • 8 Oz. Cream Cheese, softened
  • 1 Oz. Packet of Dry Ranch Seasoning Mix
  • 2 Cups Finely Shredded Mozzarella Cheese, divided
  • 1 Small Carrot
  • 10 Whole Black Peppercorns
Instructions
  1. Mix cream cheese, 1 cup mozzarella, and ranch seasoning mix until smooth.
  2. Lay out two pieces of plastic wrap. Place 1½ cups of the cream cheese mixture in the first piece of plastic wrap (this will be your bottom piece).
  3. Place the remaining amount ½ cup in the other piece of plastic wrap.
  4. Roll into balls with greased hands. Refrigerate for
  5. hours or until set.
  6. Then roll each cheeseball into the remaining 1 cup of shredded cheese until well coated.
  7. Place the smaller cheeseball on top of the larger one. Place peppercorns to resemble eyes, nose, mouth and buttons.
  8. Add a small bit sized piece of carrot for his nose.
  9. Serve with pretzel crisps.

Layered Black Bean Dip

Layered Black Bean Dip

Layered Black Bean Dip
Serves: 32
 
Ingredients
  • 8 Oz. Cream Cheese
  • 1 Cup Canned Black Beans, drained and rinsed
  • 10 Oz. Diced Tomatoes & Green Chilies, drained
  • 1 Cup Mexican Style Shredded Cheese
Instructions
  1. Spread cream cheese onto bottom of shallow dish.
  2. Layer with beans and tomatoes; top with cheese.
  3. Serve with tortilla chips.

 Crock Pot Mushrooms

Crock Pot Mushrooms

Crock Pot Mushrooms
Serves: 6
 
Ingredients
  • 1 Lb. Whole fresh Mushrooms
  • ½ Cup Butter
  • 1 Envelope Ranch Salad Dressing Mix
Instructions
  1. Put mushrooms in a crock pot.
  2. Place butter and dry ranch mix over mushrooms.
  3. Cook on low 3 to 4 hours.

Smoked Sweet Kielbasa Bites

Smoked Sweet Kielbasa Bites

Smoked Sweet Kielbasa Bites
Serves: 4
 
Ingredients
  • 14 Oz. Jennie-O Turkey Kielbasa Sausage, sliced
  • ¾ Cup Ginger Ale
  • ½ Cup Brown Sugar
  • ½ Cup Barbecue Sauce
Instructions
  1. Place sliced sausage in a bottom of a square baking dish.
  2. In separate bowl, whisk together remaining ingredients.
  3. Pour over sausage in dish.
  4. Bake at 300 degrees for approximately 1 hour.
  5. Allow to cool slightly before serving.

Stuffed Shrimp

Stuffed Shrimp

Stuffed Shrimp
Serves: 24
 
Ingredients
  • 4 Oz. Cream Cheese, softened
  • 4½ tsp. Prepared Horseradish
  • 1 T. Grated Parmesan Cheese
  • 1 Lb. Cooked Large Shrimp, peeled and deveined
  • Minced Fresh Parsley
  • Seafood Cocktail Sauce
Instructions
  1. In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended.
  2. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture.
  3. Butterfly the shrimp along the outside curves.
  4. Pipe about 1 tsp. cream cheese mixture into each shrimp.
  5. Arrange on a serving platter.
  6. Sprinkle with parsley.
  7. Serve with seafood sauce if desired.
  8. Refrigerate leftovers.

Luscious Lime Shrimp Bites

Luscious Lime Shrimp Bites

Luscious Lime Shrimp Bites
Serves: 24
 
Ingredients
  • ¼ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • 1 T. Lime Juice
  • ½ Lb. Cape Covelle Shrimp, cooked, peeled and deveined, tails removed & coarsely chopped
  • ¼ Cup Tomatoes, chopped
  • 2 T. Fresh Cilantro, chopped
Instructions
  1. Mix first three ingredients in medium bowl.
  2. Stir in shrimp.
  3. Spoon onto crackers; top with tomatoes and cilantro.

White Chicken Enchilada Dip

White Chicken Enchilada Dip

White Chicken Enchilada Dip
Serves: 10
 
Ingredients
  • 2 Cups Rotisserie Shredded Cooked Chicken
  • 10 Oz. Mild Green Chile Old El Paso Enchilada Sauce
  • 4.5 Oz. Old El Paso Chopped Green Chilies
  • 8 Oz. Cream Cheese, softened
  • 1 Cup Mexican Style Shredded Cheese
  • Cilantro Leaves and sliced Green Onions, if desired
Instructions
  1. Heat oven to 375 degrees.
  2. Lightly grease square baking dish.
  3. In large bowl, mix chicken, enchilada sauce, chilies, cream cheese and ¾ cup of the cheese until well blended.
  4. Spread in baking dish.
  5. Sprinkle with remaining ¼ cup cheese.
  6. Bake about 20 minutes or until golden.
  7. Garnish with cilantro and green onions.
  8. Serve with tortilla chips.

Cranberry Ginger Holiday Punch

Cranberry Ginger Holiday Punch

Cranberry Ginger Holiday Punch
Serves: 12
 
Ingredients
  • 6 oz. Frozen Pink Lemonade Concentrate, thawed
  • 32 oz. Cranberry Juice Cocktail, chilled
  • 12 oz. Ginger Ale, chilled
Instructions
  1. Make lemonade as directed on can in large pitcher.
  2. Stir in cranberry juice cocktail and ginger ale.

Creamy Egg Nog Punch

Creamy Egg Nog Punch

Creamy Egg Nog Punch
Serves: 30
 
Ingredients
  • 2 Qts. Kemps Golden Egg Nog
  • 2-8 Oz. Whipped Topping
  • 1 tsp. Ground cinnamon
  • 2 tsp. Rum Extract
  • Ground Nutmeg, optional
Instructions
  1. Mix eggnog, 1-tub of the whipped topping and cinnamon in large bowl with wire whisk until well blended.
  2. Add rum extract and mix well.
  3. Serve immediately or refrigerate until ready to serve.
  4. Top with dollops of remaining whipped topping just before serving.
  5. Sprinkle lightly with nutmeg.

I wish you all a Very Merry Christmas and a Wonderful New Year!!!

Jayne,
Coborn’s Inc. Merchandising Specialist Team Manager – Bakery & Deli

www.cobornsblog.com - Family, Friends & Food with Jayne

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