Five Easy Apps From My Recipe Stash

Christmas Appetizer Ideas

We’re not having a big fancy dinner Christmas day, although I may make a pork tenderloin. We do our extended family gatherings Christmas Eve. The girls stay in their pajamas all Christmas morning playing with their toys from Santa and this Saturday my sister, niece, and my niece’s boyfriend are stopping by our house. I’m going to be making some appetizers and I thought I’d share a few of our favorites. These are all recipes from my personal recipe stash and have been passed on to me from friends or family. They’d also be great for New Year’s Eve weekend.

I’m not a big cook, so anything I make? Is easy…enjoy!

Five Easy Apps – Perfect for Holiday Entertaining 

Wrapped Brie

One 8 oz. Brie cheese round

1/4 cup sun-dried tomatoes in oil, drained and chopped 1 sheet (from a 17.3 oz. package) frozen puff pastry, thawed

1. Preheat the oven to 350 degrees

2. Slice the Brie round horizontally. Remove the top and place the sun-dired tomateos over the bottom layer. Replace the top and place in the center of the puff pastry sheet. Bring the ends into the center, completely covering the Brie; pinch the dough firmly to seal.

3. Place wrapped Brie seam side down on a large rimmed baking sheet. Bake for 30 to 35 minutes, or until the pastry is golden and the Brie is melted. Allow to cool slightly; serve with thin slices of toasted Italian bread or crackers.

6 to 8 servings

Beer Rolls

3 cups Bisquick

3 Tbsp. sugar

1 can beer

Mix Bisquick and sugar in bowl. Slowly add beer and stir (use same amount as specified for water on Bisquick box for biscuit recipe.) Either roll batter out to make biscuits or fill greased muffin tin with batter. Bake at 350 degrees for about 10 minutes or until golden.

Mississippi Sin

Preheat oven to 350 degrees

Mix 1 1/2 cup sour cream

2 cups shredded cheddar cheese

8 oz cream cheese

1/3 cup chopped green onion

1/2 cup chopped ham

1 can of chopped green chiles

1/8 tsp Worcestershire Sauce

Put in cut bread bowl and cover

Cook for 1 hour

Spinach Artichoke Dip

1 pack frozen spinach -chopped

1 can of artichoke (drained and chopped)

1 large onion (chopped)

1 small can of mushrooms

2 rolls of garlic cheese (Kraft is the only brand I have been able to find in this cheese)

1 can of cream of mushroom soup

4 tbsp butter or margarine

1. Thaw spinach and drain.

2. Saute onions and mushrooms in butter

3. Cut cheese in cubes

4. Add cheese and soup to sauteed onions and mushrooms, heating over low heat.

5. Add remaining ingredients.

Chicken Dip

1 package of cream cheese
1/4 cup chopped green onions
1/2 stick butter

In a small crock pot warm cream cheese and butter, stir off and on until heated.  Add a large can of white chicken meat drained.  Stir into cream cheese with onions.  Heat on warm or simmer, stirring often to crumble the chicken.  Eat warm with crackers or vegetables.

8 comments

  1. EG says:

    We’re making a pork tenderloin on Christmas day, too. So easy, but feels holiday-ish. Christmas Eve we’re going to service early then coming home and making our own pizzas. The first week of January we’re having a 60th anniversary party for my husband’s grandparents and baked brie will definitely be on the menu!

  2. EG says:

    I like to go with sweet and sometimes crunchy in the baked brie – some sort of fruit preserve and pine nuts or slivered almonds.

  3. Jamie says:

    I love pork tenderloin. I may make one where I use fresh mushrooms and Dale’s seasoning (HIGH sodium folks…so I use about a 1/2 cup rather than a whole cup that the recipe calls for.) You cut slivers into the tenderloin and insert fresh sliced mushrooms, garlic, and then pour the Dale’s/water mixture over it and bake it. Yummy!

  4. Amy says:

    I don’t think Kraft makes the garlic rolls anymore. I had to hunt for a different dip recipe! ( And I really like that one!)

  5. Betty C says:

    I like to make a stuffed pork tenderloin. Just use the same stuffing as for turkey and bake it. It’s so yummy.

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