Snacks & Appetizers
Doodads
Abigail Smith
Worthington, OH
My grandmother always had this snack stashed away for us when we’d visit. She has been gone for more than twenty years now, but I make this special mix for my dad each Christmas as a treat for him in memory of his mother.
4 c. pretzel sticks
2 c. bite-size honey-flavored corn cereal
6 c. combination of bite-size crispy wheat, rice and corn cereal squares
3 c. bite-size sweetened graham cereal squares
3 c. mixed nuts
1 c. butter, melted
1/4 c. plus 2 T. brown sugar, packed
1/4 c. Worcestershire sauce
In a very large bowl, mix pretzels, cereals and nuts. Spread into 2 ungreased 15"x10" jelly-roll pans. In a small bowl, mix together remaining ingredients, stirring until brown sugar is dissolved. Pour over pretzel mix; toss to coat. Bake at 250 degrees for one hour, stirring every 15 minutes. Spread on wax paper to cool, about 15 minutes. Store in an airtight container. Makes about 18 cups.
Here’s a simple appetizer with the colors of the holidays. Roll thin slices of roasted red pepper around a basil leaf and a mini mozzarella ball. Secure with decorative toothpicks and serve on your favorite tray.
Christmas Crunch
Kathleen Felton
Fairfax, IA
Crunchy and sweet, this snack is a holiday favorite with our family!
1/2 c. butter
1 c. brown sugar, packed
1/2 c. chopped pecans
2-1/2 c. corn flake cereal
In a saucepan over medium-low heat, melt butter. Stir in sugar; bring to a boil, then immediately remove from heat. Add pecans and cereal; toss to coat. Spread on wax paper to cool. Break apart and store in an airtight container. Makes about 2 cups.
My fondest Christmas memory is of my dad and me going to our garage with three simple things...fishing line, cranberries and popped popcorn. We sat for hours stringing the popcorn and berries onto the fishing line. After hanging our “labor of love” on our beautiful evergreen tree, Dad and I watched all the birds have their Christmas feast. Even though Dad has since passed away, so many wonderful memories remain...including his love for the simple yet significant things.
Hanky Pankys
Eleanor Dionne
Beverly, MA
An easy recipe we have loved for many years. These can be made ahead and frozen before baking...just thaw and pop in the oven when you’re ready!
1 lb. ground beef
1 lb. ground Italian pork sausage
1 t. dried oregano
1/2 t. garlic powder
salt and pepper to taste
1 t. Worcestershire sauce
16-oz. pkg. pasteurized process cheese spread, cubed
1 loaf sliced party rye bread
In a skillet over medium heat, brown ground beef and Italian sausage; drain. Stir in seasonings and Worcestershire sauce. Add cheese spread; mix and heat until completely melted. Spread onto party rye slices. Place on lightly greased baking sheets. Bake at 350 degrees for 10 minutes, or until hot and bubbly. Serves 8 to 10.
Stock up on festive party napkins, candles and table decorations at holiday sales. Then tuck them away in a big box...you’ll be all set to turn a casual get-together into a party.
Pepper Corn Cups
Kimberly Ascroft
Merritt Island, FL
I first made this appetizer for a Christmas party. It has turned into an anytime favorite!
8-oz. round Brie cheese
16-oz. pkg. frozen corn, thawed
1 red pepper, diced
1 orange pepper, diced
3 2-oz. pkgs. frozen mini phyllo shells, thawed
Trim and discard rind from Brie; cut Brie into cubes. Mix together corn and peppers. Place mini phyllo shells on lightly greased baking sheets; evenly divide corn mixture into shells. Place one cube of Brie on each shell. Bake at 350 degrees for 5 to 8 minutes. Makes 3-3/4 dozen.
Grandma always had a handmade potholder that was too special to use. Turn it into a handy eyeglasses case...simply fold together, with the tab at top, and stitch along two edges.
Swedish Meatballs
Jane Granger
Manteno, IL
I always make a double batch of these meatballs! And I triple the sauce recipe, so if any meatballs are left over, there will be enough sauce to reheat them in.
1-1/2 lbs. smoked ham, finely diced
1 lb. ground pork sausage
2 c. dry bread crumbs
2 eggs, beaten
1 c. milk
Mix together all ingredients and roll into 1-1/2 to 2-inch balls. Place on an ungreased 13"x9" baking pan or a large roaster. Pour Sauce over meatballs and bake, uncovered, at 325 degrees for 1-1/2 hours, turning meatballs every 30 minutes. Makes about 2-1/2 dozen.
Sauce:
1/2 c. water
1/2 c. vinegar
1-1/2 c. brown sugar, packed
1 T. dry mustard
Mix together all ingredients in a small saucepan over medium-low heat until smooth.
Let your slow cooker be your party helper, keeping meatballs or chicken wings warm and cheesy dips hot and bubbly!
Summer Sausage
LaShelle Brown
Mulvane, KS
My mother always makes this savory treat at Christmas and includes half of a log on everyone’s goodie trays! Look for curing salt in your grocer’s canning and preserving section.
2 lbs. lean ground beef
2 T. pepper
2 T. curing salt
1-1/2 t. smoke-flavored cooking sauce
1/8 t. garlic powder
1/4 t. onion powder
Mix together all ingredients. Shape into 3 logs about 1-1/2 inch in diameter. Wrap each log very tightly in plastic wrap; refrigerate for 24 hours. Remove plastic wrap. Place on a lightly greased baking sheet; bake, uncovered, at 300 degrees for 1-1/4 hours. Keep refrigerated. Makes 3 logs.
The crisp green of limes is so nice at Christmas. Fill a clear glass canister or large jar with an assortment of whole limes, lime slices and sparkling water. A centerpiece in a snap!
Chutney-Topped Brie
Kathy Harris
Valley Center, KS
I was a little worried about trying Brie because I thought there was some mystery to it. To my surprise, I found an easy recipe and it turned out great! We enjoyed this over the holidays and will definitely add it to our list of family favorites.
8-oz. round Brie cheese
1/4 c. apricot or cranberry chutney
2 T. chopped almonds or walnuts
assorted crackers
Trim and discard rind from top of Brie round, leaving a 1/4-inch border. Place Brie in an ungreased ovenproof serving dish; top with chutney. Bake, uncovered, at 400 degrees for 10 minutes, or until it appears melted. Watch closely to ensure it doesn’t seep out. Toast nuts in a small non-stick skillet over medium-low heat, stirring often, for 2 to 3 minutes. Sprinkle nuts over Brie. Serve warm with assorted crackers. Serves 8 to 10.
Toast a large batch of nuts and keep them on hand for a tasty dessert garnish.
Secret Trail Cheese Ball
Becca Jones
Jackson, TN
A different twist to the cheese ball family! I discovered this in a small-town newspaper as part of someone’s Christmas tradition. I have used it many times over the years...guests always ask for the recipe.
8-oz. can crushed pineapple, drained
2 8-oz. pkgs. cream cheese, softened
1/3 c. raisins
1/2 c. chopped dates
1/2 c. chopped pecans
round buttery crackers
Mix together all ingredients except pecans and crackers; blend well. Shape into a ball. Roll in chopped pecans. Refrigerate until serving time. Serve with crackers. Serves 10.
Instead of wrapping a cheese ball in plastic for gift-giving, spoon it into a pretty canning jar with a zinc lid, then tie on a spreader.
Feta Squares
Jane Kirsch
Weymouth, MA
Pass around a tray of these snacks at your next get-together or serve with a tossed salad for a special lunch.
8-oz. container crumbled feta cheese
8-oz. pkg. cream cheese, softened
2 T. olive oil
3 cloves garlic, finely chopped
1 loaf sliced party pumpernickel bread
1 pt. grape tomatoes, halved
2 to 3 T. fresh chives, finely chopped
In a bowl, mix feta cheese, cream cheese, olive oil and garlic. Spread mixture on pumpernickel slices. Place on ungreased baking sheets. Top each square with a tomato half; sprinkle with chives. Bake at 350 degrees for 15 minutes. Serves 8 to 10.
Use tiered cake stands for bite-size appetizers...so handy, and they take up less space on the buffet table than setting out several serving platters.
Zippy Snack Crackers
Tammy Rogers
Gordonsville, VA
My kids and all of their friends absolutely love these crackers for munching.
8-oz. pkg. oyster crackers
3/4 c. oil
1-oz. env. ranch salad dressing mix
1 t. garlic powder
1 t. lemon pepper
1 T. dill weed
Place crackers in an ungreased 13"x9" baking pan. Pour oil into a 2-cup measuring cup; add remaining ingredients and whisk to mix well. Pour mixture over crackers; stir to coat evenly. Bake at 200 degrees for approximately 20 minutes, stirring every 5 minutes with a plastic spatula. Cool; store in an airtight container. Makes 10 to 12 servings.
Decorate a frosty glass jar to fill with holiday goodies. Choose a clear glass jar and press on star or snowflake-shaped stickers as desired. Following package directions, apply etching cream to jar, covering completely. Peel off stickers when finished to reveal your one-of-a-kind design!
Jalapeño Puffers
Pia Cummins
Captain Cook, HI
I ran out of ingredients to make batter once and found a long-lost package of puff pastry in the freezer. I figured, why not try this instead? It’s fast and less messy than regular batter...plus you don’t need a fryer!
9 to 12 jalapeño peppers
8-oz. pkg. sharp Cheddar cheese
8-oz. pkg. cream cheese
17.3-oz. pkg. frozen puff pastry, thawed
Cut jalapeños in half lengthwise; remove stems, seeds and ribs. Cut cheeses into strips to fit inside jalapeños. In each jalapeño, layer a strip of Cheddar, then a layer of cream cheese. Cut the puff pastry dough into 9 to 12 squares; stretch to fit around jalapeños. Wrap a dough square around each jalapeño; overlap seams and pinch closed. Place on ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes, until golden. Let cool on wire racks for a few minutes before serving. Makes 9 to 12.
Decorations all through the house...even the bath! Lace a holiday ribbon through each hole of your shower curtain and tie a bow over the rod.
Holiday Ham Cracker Spread
Sheryl Araujo-Pedroza
Wixom, MI
My aunt shared this recipe with me. I make it every year at my daughter’s request. She loves the flavor and I love how it’s very simple to make.
2 8-oz. pkgs. cream cheese, softened
1 T. garlic, minced
1 onion, minced
6 to 8 thin slices deli ham, chopped
8-oz. pkg. finely shredded Cheddar cheese, divided
assorted crackers
Place cream cheese in a bowl; add garlic, onion, ham and half of cheese. Mix well and shape into a ball. Place remaining cheese on a plate; roll the ball in cheese to coat. Cover and refrigerate for 2 to 3 hours. Remove from refrigerator about an hour before serving to soften slightly. Serve with crackers. Serves 8 to 10.
Dress up plain pillar candles in an instant...press in fancy brass upholstery tacks or map pins to form spirals, stars, stripes or other simple patterns.
Crab & Grapefruit Cocktail
Kathy Daynes
Littleton, CO
This is a recipe that my mother-in-law Tony would serve on Christmas Eve. It is an unusual recipe, one that most people haven’t ever tried. It’s so delicious, some might require a spoon! For the best flavor, refrigerate for the full twenty-four hours.
46-oz. can tomato juice
24-oz. bottle catsup
juice of 2 lemons
6-oz. can crabmeat, well drained
2 c. grapefruit sections, cut into bite-size pieces
salt and pepper to taste
shredded wheat crackers
Mix together all ingredients except crackers in a large bowl. Cover and chill 4 to 24 hours. Serve with shredded wheat crackers. Serves 12.
Make a recipe book of the best handed-down family favorites. Tie it all up with a bow and slip a family photo in the front...a gift to be treasured.
Averill’s Holiday Punch
Carol Slavens
Jackson, OH
This is the easiest and best recipe! My mother Averill always made it for our Christmas Eve parties. With such a beautiful pink color, it can be served at weddings and occasions all year long!
1-qt. container raspberry sherbet, slightly thawed and divided
2-ltr. bottle lemon-lime soda, chilled and divided
Place half of sherbet in a punch bowl or large container. Add half of soda; stir. Repeat with remaining sherbet, then soda. Mix well. Serves 8.
Add a bit of sparkle and spice to holiday drinks...tie a little ornament or bauble onto a cinnamon stick. The cinnamon stick is a great stirrer, while the ornament dangles over your mug of hot cocoa, mulled cider or creamy eggnog.
Easy Peanut Wontons
Yvonne Coleman
Statesville, NC
I came up with this recipe one day when I was in the mood for wontons. I’m not a big fan of cabbage, so I went to the kitchen and played with some ingredients I had on hand. I chose four of my favorites and added soy sauce and sugar. Yum!
1 c. carrots, peeled and shredded
1 c. zucchini, shredded
1 c. peanuts, finely ground
1 c. mushrooms, finely chopped
1/2 t. sugar
3 T. light soy sauce
16-oz. pkg. wonton wrappers
oil for deep frying
12-oz. bottle sweet-and-sour sauce or duck sauce
Mix together carrots, zucchini, peanuts, mushrooms, sugar and soy sauce in a medium bowl. Mixture should be slightly moist and stick together. Place one tablespoon mixture near the center of each wonton wrapper. Fold wrappers according to package directions. Moisten ends of wrappers and roll to seal. In a deep fryer, heat oil to 3-inch depth. Drop wontons, one at a time, into hot oil; fry for approximately 2 to 3 minutes, turning until golden. Remove from oil; drain on paper towels. Serve warm with desired sauce. Makes about 2 dozen.
Spruce up glass ornaments that have lost their shine! Simply brush with craft glue and sprinkle with fine glitter. Add hanging loops of colorful ribbon or metallic cord...better than new!
Chicky Popovers
Deanna Lyons
Roswell, GA
These elegant appetizers are surprisingly simple to make and oh-so yummy!
8-oz. pkg. cream cheese, softened
3 boneless, skinless chicken breasts, cooked and shredded
1-1/2 t. sesame seed
1/4 t. dried parsley
1 T. onion, minced
1 t. garlic, minced
1/2 c. spinach, finely chopped
Optional: 1/2 c. mushrooms, finely chopped
salt and pepper to taste
2 8-oz. tubes refrigerated crescent rolls
In a medium bowl, combine all ingredients except crescent rolls; mix well. Open crescent rolls but do not separate into triangles. Instead pair triangles to form 8 squares. Pinch seams together. Spoon chicken mixture evenly over the squares. Fold up corners into center, layering like flower petals so each roll is sealed. Place popovers on a lightly greased baking sheet. Bake at 350 degrees for 12 to 15 minutes, until golden and heated through. Makes 8 servings.
Host a snack & swap party...kids are welcome! Have everyone bring unwrapped toys and trinkets from home that have been lightly used. Parents can enjoy snacks and conversation while the children play and trade toys.
Mom’s Dill Bread Bowl
Charlene Blackburn
Overland Park, KS
Decorate the top of this creamy dip with a sprig of fresh dill formed into the shape of a Christmas tree. Then cut out a carrot star for the top and use finely chopped red and yellow peppers for ornaments. How pretty!
1 round loaf pumpernickel bread
1 c. sour cream
1 c. mayonnaise
1 T. dill weed
1-1/2 t. seasoning salt
1 T. dried parsley
2 T. dried, minced onion
1 t. garlic powder
assorted cut-up vegetables
Hollow out the center of bread loaf; set aside. Cube removed bread; set aside. Combine remaining ingredients except vegetables and spoon into center of loaf. Cover and chill for 24 hours. Serve with reserved bread cubes and vegetables. Serves 8 to 10.
Give your home a spicy holiday scent year ’round. Cover oranges with whole cloves, piercing the peels in circle and swirl designs or simply covering the fruit at random. Roll in cinnamon and ginger, then stack in a wooden bowl.
Dill Pickle Dip
Pat Beach
Fisherville, KY
I fell in love with this recipe the first time I tried it at a wedding shower years ago. You’re going to enjoy the unique salty-tart flavor.
8-oz. pkg. cream cheese, softened
2 c. sour cream
5 to 6 whole dill pickles, chopped
1-1/4 t. garlic salt, or to taste
Optional: pickle juice
potato chips
Mix together all ingredients except chips. If using, stir in pickle juice to desired consistency. Cover and chill 24 hours. Serve with chips. Serves 6 to 8.
Holly tortilla crisps…use a holly-shaped cookie cutter to cut out spinach tortillas. Bake at 350 degrees on an ungreased baking sheet for 7 minutes, or until crisp. Serve with your favorite dip or salsa.
Cheese-Olive Hot Snacks
Bonnie Studler
Los Angeles, CA
My sister and I make these snacks as part of our Christmas Eve dinner celebration. Their cheesy goodness and surprise green olive center make them a popular appetizer anytime.
5-oz. jar sharp pasteurized process cheese spread
1/4 c. butter, softened
1/8 t. hot pepper sauce
1/8 t. Worcestershire sauce
2/3 to 3/4 c. all-purpose flour
5-3/4 oz. jar green olives with pimentos, drained
1/4 t. pepper
In a bowl, blend cheese and butter until fluffy; add hot pepper and Worcestershire sauces, mixing well. Stir in enough flour to reach a dough consistency. Wrap each olive with a small piece of dough; roll so the olive is completely covered. Place on ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes, until lightly golden. Makes 15 to 20 servings.
When I was eight years old, my grandmother came to live with us. One December day, I came home from school and our tree was decorated with special memories from the past. My grandmother told my sisters and me that there was something special in the tree and we needed to look very hard. Four small boxes were hidden in different branches with our names on them. In my box were Cinderella’s glass slipper necklace with the earrings to match. That was the best day of my life! My grandmother had made Christmas so special. I still have my necklace which I will treasure forever.
Bacon-Cheddar Appetizers
Annette Ingram
Grand Rapids, MI
We just adore these delicious bites of cheesy bacon-y goodness! Fast and fun...a wonderful addition to your holiday spread!
8-oz. pkg. finely shredded sharp Cheddar cheese
1/2 c. mayonnaise
3 T. onion, finely chopped
1/2 c. bacon bits
64 shredded wheat crackers
Garnish: chopped red and green peppers
Mix together all ingredients except crackers and garnish until well blended. Place crackers on lightly greased baking sheets. Top each cracker with about one teaspoon of cheese mixture. Broil for 2 minutes, or until cheese is melted. Garnish with chopped peppers. Makes about 5 dozen.
Instead of lightly greasing baking sheets, simply line them with parchment paper cut to fit...there’s no sticking and clean-up is oh-so easy.
Honey-Glazed Snack Mix
Nancy Wise
Little Rock, AR
I love to whip up a batch of this yummy snack mix, place it in treat bags and affix it to my grandkids’ presents. Such a pretty garnish, and the kids sure love it!
8 c. corn & rice cereal
3 c. mini pretzel twists
2 c. pecan halves
2/3 c. butter
1/2 c. honey
In a large bowl, combine cereal, pretzels and pecans; set aside. In a small saucepan over medium-low heat, melt butter. Stir in honey until well blended. Pour over cereal mixture; stir to coat. Spread into 2 greased 15"x10" jelly-roll pans. Bake at 350 degrees for 12 to 15 minutes, until mixture is lightly glazed, stirring occasionally. Cool for 3 minutes in pans; spread onto wax paper to cool completely. Store in an airtight container. Makes 13 cups.
Using recycled jars for holiday gift foods like Honey-Glazed Snack Mix? Remove stubborn labels and inked expiration dates with a swab of rubbing alcohol.
Glazed Walnuts
Brenda Huey
Geneva, IN
These are terrific to snack on and have around for the holidays. Scoop into jars and add a pretty ribbon for gifts. Sooo good!
1 c. maple syrup
1 T. butter
2 t. cinnamon
1/2 t. salt
1 t. vanilla extract
2 c. walnuts
In a cast-iron skillet over medium-low heat, cook syrup, butter, cinnamon and salt until thick. Remove from heat; stir in vanilla and walnuts until well coated. Transfer to baking sheets lined with wax paper to cool. Store in an airtight container. Makes 2 cups.
Craft a yo-yo wreath to share with girlfriends...you can make bunches in no time at all. Simply glue fabric yo-yos to a ring form and let dry.
Stuffed Mushrooms
Linda Harris
Colorado Springs, CO
I received this recipe from a friend many years ago. They are a cinch to make and a family favorite at holiday parties. Be prepared to share the recipe...they are delicious!
1 lb. sage-flavored ground pork sausage
8-oz. pkg. cream cheese, softened
25 to 30 small whole button mushrooms, stems removed
Brown sausage in a skillet over medium-high heat; drain. Transfer to a bowl and combine with cream cheese, using a fork to blend thoroughly. Place a rounded teaspoonful of sausage mixture inside each mushroom cap. Place on lightly greased baking sheets. Bake at 350 degrees for 20 to 25 minutes, until heated through. Makes about 2-1/2 dozen.
Having an informal party during the holidays? Keep it simple...make one or two easy dishes and just pick up tasty go-withs like deli salads, pickles, snack crackers and cocktail nuts at a neighborhood grocery store.
Shrimp Puffs
Tiffani Schulte
Wyandotte, MI
My mom has been making this oh-so-simple appetizer since I was a kid. It has that kind of easy ’70s feel about it, but I have never tried to update it in any way...it’s just too good the way it is!
1 c. shredded Cheddar cheese
1 c. mayonnaise
6-oz. can small shrimp, drained
1/8 to 1/4 t. onion salt
12-oz. pkg. English muffins, split in half and cut into quarters
Mix together cheese, mayonnaise, shrimp and onion salt in a large bowl. Spread cheese mixture evenly across quartered English muffins. Place on aluminum-foil lined baking sheets. Bake at 350 degrees for 10 to 20 minutes, until cheese is melted and puffs are golden. Makes 4 to 5 dozen.
Pull out holiday and winter-themed stamp sets and let the little ones decorate paper napkins to use throughout the season!
Holiday Freezer Cheese Balls
Eileen Magiera
Milford, IN
Made ahead, these cheese balls are perfect for unexpected guests or to take to a party.
1 c. shredded Cheddar cheese
1 c. pasteurized process cheese spread, shredded
2 8-oz. pkgs. cream cheese, softened
1.35-oz. pkg. onion soup mix
1/8 t. garlic powder
2 t. Worcestershire sauce
1/2 c. mayonnaise-style salad dressing
1/3 c. sugar
Garnish: chopped walnuts
assorted crackers
Place Cheddar cheese and cheese spread in a bowl and let stand at room temperature for 2 hours. In a separate bowl, whip cream cheese until smooth; blend in cheeses and remaining ingredients except walnuts and crackers. Cover and refrigerate for one hour. Wet your hands and form cheese mixture into 4 baseball-size balls. Roll each in chopped walnuts to cover. Freeze each ball separately in plastic zipping freezer bags. When ready to serve, remove to thaw completely and serve with crackers. Makes 4 balls.
Celebrate the signs of winter in your entryway. Adorn a parson’s bench or small table with evergreen boughs filled with items from the hobby store...doll-size sleds, skates, mittens and scarves are just right!
Christmas Cheese Log
Jan Phillips
Leola, PA
We enjoy this creamy spread at our house on Christmas Eve afternoon as we finish wrapping the last few presents.
1/4 c. chopped pecans
8-oz. pkg. light cream cheese, softened
1/3 c. green onions, chopped
1 t. mustard
1 clove garlic, minced
1/4 t. hot pepper sauce
1 c. shredded sharp Cheddar cheese
1/4 c. fresh parsley, finely chopped
assorted crackers
Place pecans on an ungreased baking sheet. Bake at 350 degrees for 8 minutes, stirring twice; let cool. Place cream cheese, onions, mustard, garlic and hot pepper sauce in a bowl. Beat with an electric mixer on slow speed for about 3 minutes. Stir in Cheddar cheese. Shape into a log and wrap in plastic wrap. Chill for 15 to 20 minutes. Mix parsley with toasted pecans and spread on a baking sheet or wax paper. Unwrap log and roll in parsley mixture, covering completely. Wrap again in plastic wrap and store in refrigerator until ready to serve. Serve with crackers. Serves 6 to 8.
Have an appetizer swap with three or four girlfriends! Each makes a big batch of her favorite dip, spread or finger food, then get together to sample and divide ’em up. You’ll all have a super variety of goodies for holiday parties.
Creamy Artichoke Spread
Jo Ann
Delicious and oh-so pretty served in my favorite ruby red glass serving bowl!
14-oz. can artichoke hearts, drained and squeezed dry
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1 clove garlic, minced
Garnish: paprika
assorted crackers
In a bowl, mash artichokes. Stir in mayonnaise, cheese and garlic. Cover and chill. At serving time, sprinkle with paprika. Serve with crackers. Serves 6.
As a girl, each Christmas I received a doll, but my special memory revolves around the Christmas when I was in third grade. I received a doll but there, under the tree, was something I had never asked for or seen before. At our local hardware store, my father had spotted a tin schoolhouse with all of the accessories...a teacher, her students with their desks, a blackboard and several other figurines. I was ecstatic! It was such a wonderful surprise. Now, almost fifty years later, I still have the schoolhouse and some of the accessories and I get the same feeling when I look at them. Even though I don’t recall the kind of doll I received or the color of my pajamas, I will never forget that Christmas and the schoolhouse Dad thought I needed.
Mexican Pinwheels
Betsy Arnold
Dallas, OR
This is my daughter Katy’s favorite quick appetizer recipe...everyone loves it!
8-oz. container sour cream
8-oz. pkg. cream cheese, softened
4-oz. can diced green chiles, drained
4-oz. can chopped black olives, drained
1 c. finely shredded Mexican 4-cheese blend
1 T. taco seasoning mix
6 10-inch flour tortillas
Garnish: salsa
Using an electric mixer on low speed, thoroughly blend all ingredients except tortillas and salsa. Spread sour cream mixture evenly over tortillas; roll up tortillas. Wrap each tightly in plastic wrap; refrigerate for 3 to 4 hours. Remove plastic wrap; trim and discard ends. Cut tortillas in 1/2 to 3/4-inch thick slices. Lay pinwheels flat on a serving plate, leaving space in the center for a small bowl of salsa. Makes about 4 dozen.
Make a snowman kit for your favorite kids! Just fill a decorated box with lots of flea-market finds...a hat, large buttons, a flannel scarf, mittens, twigs and an old corncob pipe. All the kids have to add is snow and a carrot nose!
Peanut Butter Popcorn
Amy Teets
O’Fallon, MO
This recipe was handed down from a friend of the family. If you like, when you’re done mixing, bake the popcorn on an ungreased baking sheet at 200 degrees for 20 minutes.
2 3-1/2 oz. pkgs. microwave popcorn, popped
1/2 c. margarine
3/4 c. brown sugar, packed
20 marshmallows
1/4 c. creamy peanut butter
Place popcorn into a large bowl; set aside. In a separate microwave-safe bowl, combine margarine, brown sugar and marshmallows. Microwave on high at one-minute intervals, stirring between each interval, until mixture is melted and smooth. Stir in peanut butter until well blended. Pour margarine mixture over popcorn; stir quickly to coat before it cools. Serves 8.
There’s nothing like an invitation to share a cold winter afternoon with friends. It’s fun to spend a lazy day playing board games and watching old movies. Take along a big bowl of Peanut Butter Popcorn to share.
Holiday Pretzel Rods
Louise Beveridge
Phillipsburg, PA
Roll the rods in colored sprinkles to match any holiday throughout the year. When December arrives, use red and green for Christmas and blue and white for Hanukkah. A tall mug or plastic cup is perfect for melting the coating.
1-1/2 c. semi-sweet chocolate chips
1/2 c. creamy peanut butter
10-oz. pkg. large pretzel rods
Garnish: chopped walnuts, chocolate or colored sprinkles
Microwave chocolate chips in a tall, narrow, microwave-safe container on high until melted, about 1-1/2 minutes. Add peanut butter and stir until combined. One at a time, dip pretzel rods two-thirds of the way into chocolate mixture; gently tap against side of container to remove excess. Immediately roll rod in desired garnish. Place on baking sheets lined with wax paper; let stand until completely set. Makes about 2-1/2 dozen.
Make a chocoholic gift basket! Fill it with gourmet cocoa, chocolate-dipped peppermint sticks and pretzels, chewy brownies, double chocolate cookies and cocoa-dusted truffles...a chocolate lover’s dream!
Spinach-Parmesan Balls
Leah Dodson
Covington, KY
I made this appetizer for a Christmas gathering and it was a huge hit. Even the young children who were there wanted their mom to make it for them!
16-oz. pkg. frozen chopped spinach, thawed and drained
5 eggs, beaten
1 onion, minced
2 cloves garlic, minced
3/4 c. margarine, melted
1 c. shredded Parmesan cheese
1/2 t. dried thyme
1/2 t. cayenne pepper
1-3/4 c. Italian-style dry bread crumbs
Place spinach in a large bowl. Add remaining ingredients; mix well by hand. Shape into one-inch balls. Place closely together on lightly greased baking sheets. Bake at 350 degrees for 25 minutes. Makes 2-1/2 to 3-1/2 dozen.
When whisking together ingredients in a bowl, a damp kitchen towel can keep the bowl in place. Just twist the towel securely around the base of the bowl.
Favorite Spinach Bars
Kelly Patrick
Ashburn, VA
My mother got this recipe from one of her friends when I was just a child. It’s a tried & true staple at the annual cookie exchange Mom and I have at her house. It has been passed on to family members, friends and co-workers. Even my brother, who is definitely not a spinach fan, absolutely loves it! It brings back so many memories of holiday gatherings, get-togethers with friends and recipe exchanges at work. I still have my original recipe card, with its food spatters, creases and all.
1/4 c. butter
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
3 eggs, beaten
1 c. all-purpose flour
1 c. milk
1 t. paprika
16-oz. pkg. shredded Monterey Jack cheese
salt and pepper to taste
Melt butter in a 13"x9" baking pan set in a 350-degree oven. In a bowl, mix together remaining ingredients. Pour spinach mixture into pan. Bake at 350 degrees for 35 minutes. Cool for 10 minutes. Cut into bars to serve. Makes 16.
A kid-friendly appetizer! Serve chicken nuggets with this easy dipping sauce. Combine 1/3 cup catsup, 2 tablespoons maple syrup, 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon soy sauce...yum!
Warm Welcome Reuben Dip
Bridget Jennings
Marquette, MI
My grandmother used to have Christmas Eve every year. Family & friends gathered for games and appetizers after caroling or looking at Christmas lights in town. This recipe reminds me of those times. Even though my grandma has now passed on, we keep with tradition and hold a Christmas Eve gathering where everyone is welcome.
1 c. shredded Swiss cheese
3 2-oz. pkgs. sliced corned beef, finely chopped
2 c. sauerkraut, drained and chopped
16-oz. bottle Thousand Island salad dressing
tortilla chips or round buttery crackers
In a bowl, mix together all ingredients except chips and crackers. Transfer to a lightly greased 8"x8" baking pan. Bake, uncovered, at 350 degrees for 30 minutes, or until dip is heated through. Serve with tortilla chips or crackers. Makes 2 dozen servings.
Just a dab of hot glue, some ribbon and vintage baubles can transform ordinary silverware into something extraordinary.