Best Holiday Appetizers

[MAKmom]

I love cream cheese, so bear with me, lol.

Cream Cheese Fruit Dip
One very softened block of cream cheese mixed with one jar of kraft marshmallow creme. Refrigerate. Serve with fresh fruit.

Caramel Apple Dip
Layer softened cream cheese in dish, pour caramel ice cream topping over, and sprinkle with chopped pecans. Serve with sliced apples.

Another yummy one is bacon wrapped shrimp, $$ for a lot of people though. Take large peeled deveined shrimp, wrap with 1/2 strip bacon and secure with toothpick. Grill until bacon cooked and crispy. My mama serves these with a sauce of cocktail sauce and horseradish mixed to taste.

I stuffed the shrimp with drained horse radish this is called Shrimp Lejon. My father bought everything for me to make when we decorated our tree when I was a teenager.

This makes a beautiful presentation-with red layers of sun dried tomatoes and green layers of pesto between white cream cheese layers. I served this with a small sprig of our Christmas tree (end of branch part wrapped in plastic wrap) on top.




Pesto and Sun-Dried Tomato Torta Recipe

This popular appetizer is easy to prepare and looks beautiful garnished with fresh basil leaves. Serve it with fresh or toasted baguette slices.

Ingredients
Serves 6–8
1/3 cup oil-packed sun-dried tomatoes, drained
2 cups cream cheese, room temperature
1/2 cup butter, room temperature
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup pesto, room temperature
~ basil leaves for decoration


Directions


1. Chop the drained sun-dried tomatoes and set aside.
2. Place the cream cheese, butter, Parmesan cheese, salt, and pepper in the bowl of your electric mixer and beat until smooth.
3. Select your favorite two-and-one-half-cup mold and line it with plastic wrap. (A small loaf pan or bowl works well.)
4. Divide the cream cheese mixture into four equal portions. Place the first-portion into the bottom of the mold and spread it evenly to the edges.
5. Cover the mixture with 1/3-cup of the pesto.
6. Spread the next portion of cream cheese over the pesto and top it with the sun-dried tomatoes.
7. Add the next layer of cream cheese, spread evenly, and top with the remaining pesto.
8. Top the torta with the last portion of cream cheese and gently press it down so that the layers meld.
9. Cover the torta with plastic wrap and place it in the refrigerator for eight hours or overnight.
10. Remove the torta 45 minutes before serving and bring it to room temperature.
11. Gently unwrap, un-mold, and place the torta on a serving plate. Decorate with the basil leaves.

This sounds really cool I am adding this to the menu this year.


I have list I make every holiday because they are someones favorites.

1) Classic Lipton onion soup dip. Tip: make the day before.

2) Knorrs Spinach Dip served with a loaf of mini pumperknicle. I do not put it in a loaf of bread.( This is a lot of work) TIP:You must squeeze the spinach until it is very dry & make this a day head of time.

3) Raw Veggie tray

4) Extra sharp cheese & peperoni served with Triscuits

5) Shrimp Cocktail. Tip. Buy a bag of large frozen shrimp when it is on sale! I try to keep these on hand. I defrost in a colander in the sink. Before serving I squeeze lemon on it. I also cut up a lemon to garnish.

I also love the artichoke, mayo & parm recipe a PP mentioned . I serve it with bagle chips.

 

[happygirl]

Taco roll-ups. Super easy, cheap, and everyone loves them!

2 packages of cream cheese (softened so it's easier to mix)
1 package of taco seasoning
Approximately 10 tortillas
Shredded cheese

Mix together cream cheese and taco seasoning. Spread thin layer on tortillas. Sprinkle shredded cheese on top. Roll up tightly and put in fridge for a few hours then slice into rolls. Serve with Salsa, sour cream, etc.

ETA: I just realized I originally put 1 package of cream cheese but it should be two!!

We do very similar to these but we use lunch meat and instead of taco seasoning we use ranch mix

 

[MinnieTink]

These recipes are great! I'm definitely trying the artichoke dip and the casserole too

Let me tell you I am a rock star according to my neighbors after they tried the buffalo chicken dip! I don't use the canned chicken though because it smells like tuna?! I use the Purdue Shortcuts and just chop those up. Mix in 2 blocks of softened cream cheese and 8 oz each of wing sauce, bleu cheese dressing and shredded cheddar. Bake til bubbly.

 

[3LOVEBUGS]

DRUNKEN HOT DOGS


3 lbs. hot dogs (30 dogs)
2 tbsp. diced onions
2 cups dark brown sugar (1 lb.)
1 large (26 oz.) bottle Heinz ketchup
1 cup bourbon whiskey
Cut each hot dog into bit size pices Mix all ingredients and cook at low temperature for 1 to 3 hours. Stir often.

I also use kielbasi instead of hot dogs sometime

 

[TwingleMum]

These recipes are great! I'm definitely trying the artichoke dip and the casserole too

Let me tell you I am a rock star according to my neighbors after they tried the buffalo chicken dip! I don't use the canned chicken though because it smells like tuna?!

OMG. ITA. It is soo nasty. I just get a roasted chicken from the supermarket for $5 and shredded it.

 

[AustinTink]

I make these sweet and scicy bacon wrapped chicken bites. They're a Paula Deen recipe.

Ingredients

* 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
* 1 (1-pound) package sliced bacon
* 2/3 cup firmly packed brown sugar
* 2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

 

[golfgal]

Here is another one that gets requested in our family:

BALSAMIC TOMATO/PESTO DIP

Container grape tomatoes; cut in half
Balsamic vinegar
8 oz cream cheese
˝ c fresh pesto
˝ c toasted pine nuts
Container of feta; crumbled
1 baguette, warmed and sliced

*
Marinate the tomatoes in a bag with balsamic vinegar over night.* Drain.* Mix the cream cheese and feta together.*** Spread cream cheese mixture in bottom of serving plate.* Spread pesto on top.* Add tomatoes and toasted pine nuts.* Serve on a warm baguette; sliced.

I have used the Knorr Pesto mix-dry mix you make on the stove. It works well.