Christmas Appetizers

This delicious and beautiful Christmas Wreath Appetizer is easy to make and looks like you spent hours making it. It's one of my favorites. I make it every year and it's always a big hit.

What you'll need:
2 8-ounce tubes of crescent rolls*
1 8-ounce package of softened cream cheese
1/2 cup of sour cream
1 teaspoon of dill weed
1/8 teaspoon of garlic powder
1 1/2 cups of broccoli florets (freshly chopped)
1 cup of celery (finely chopped)
1/2 cup of sweet red pepper (finely chopped)
Celery leaves

* found in the refrigerator section of your grocery store

What to do:
First, preheat the oven to 375 degrees F.

Next, remove the crescent roll dough from its packaging (make sure you don't unroll it). Cut each tube into eight slices and then arrange the slices in a circle (about 11 inches in diameter.) I've found it very handy to make your circle on an pizza pan (ungreased 14-inch size works well.)

Then, bake it for approximately 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing your crescent dough wreath to a serving platter. Then, cool it completely.

In a small mixing bowl, beat the sour cream, cream cheese, garlic powder and dill until nice and smooth. Then, spread the mixture over the wreath and top with the chopped celery, broccoli, and red pepper. You can complete this pretty picture by making a bow with the leftover celery leaves.

This recipe for Christmas Wreath Appetizer serves 16.

Cooking tip: I added dried cranberries and mint leaves around the outer edges of the Christmas Wreath Appetizer for color and a decorative twist. Next time I'll replace the mint leaves with small Christmas tree branches (very small) or springs of rosemary because the mint wilted very quickly! (Pssst! Like this tip? Check out our Cooking Tips page.)

Do you like chestnuts? Then, you'll love these Chestnut Sweets. They are a perfect addition to any holiday meal whether for Thanksgiving or Christmas.

These sweet meats are best served immediately, but you can make them up to an hour ahead of time if necessary.

Try them out at your next gathering. Your guests will be clamoring for the recipe!

What you'll need:
1 cup confectioners' sugar
1 Tablespoon salt
one 1-pound jar of vacuum-packed whole chestnuts (not canned)
4 cups vegetable oil for deep-frying

What to do:
1. Preheat the oven to 325 degrees F.

2. Sift together the confectioners' sugar and the salt. Then, in a baking pan, place the chestnuts in a layer and bake in the upper third of your oven for about 6 to 8 minutes, or until the chestnuts feel hot and dry to the touch.

3. Take out the chestnuts from the baking pan and add them to the sugar mixture. Toss them gently to coat and put aside.

4. In a 3-quart saucepan, heat 1 1/2 inches oil over a moderate heat. Test the temperature with a deep fat thermometer until it shows 350 degrees F. Your oil is now hot enough for using. Fry the chestnuts in batches of 8 for about 1 to 2 minutes, or at least, until they turn brown and crisp.

5. And then, with a slotted spoon, transfer the chestnuts to rack to cool a little. Make sure your oil maintains the temperature at 350 degrees F. At the same time, carefully skim off the caramelized sugar from the surface of oil between batches as necessary.

If you make the Chestnut Sweets an hour ahead of time, just leave them out so they stay at room temperature. Otherwise, serve immediately. They are delicious!

Yummy! This recipe for Spicy Cumin Almonds is one of my favorites for an easy appetizer recipe and a fun addition to any kind of gathering.

Whether you are looking for a low fat snack or wanting to add some nibbles to your Holiday appetizer menu, these delicious almonds fit the bill.

What you'll need:
2 cups whole almonds (blanched)
2 teaspoons extra-virgin olive oil
2 teaspoons cumin (ground)
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground pepper (freshly)

What to do:
First, preheat oven to 300 degrees F.

Then, place the almonds in a baking pan and toss with the oil, cumin, and salt and pepper. Next, bake until the almonds are lightly toasted. This should take about 25 minutes. Finally, just let your spicy almonds cool on a wire rack.

Here's a variation: Instead of using cumin, use curry powder and cayenne pepper in place of cumin and black pepper.

To make ahead: The almonds will keep in an air tight container for up to 3 days.

For more "nutty" ideas, check out our Snack Mixes page.

Can anything be better than this delicious Cranberry Salad for the holidays? I think not! But don't wait for Thanksgiving or Christmas to use this salad at your next party!

It's just as good and most certainly refreshing in the middle of the hot summer. Try it, you'll like it!

What you'll need:
2 10-ounce packages of mixed salad greens
2 cups dried cranberries (sweetened)
2 4-ounce packages of crumbled Feta cheese
1 cup walnuts (toasted and coarsely chopped)
4 Tablespoons balsamic vinegar
2 Tablespoons honey
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1/2 cup extra virgin olive oil

What to do:
1. First, layer your salad greens with the cranberries, cheese and walnuts in any kind of festive, shallow salad bowl. Or instead, use a large platter.

2. Next, briskly whisk the vinegar, honey, mustard and pepper together. Then, add the oil in a thin stream to your mixture while constantly whisking the dressing ingrediants. Make sure you blend everything well.

3. Simply pour the dressing over your prepared salad and toss to coat the lettuce. This is so easy that you can plan on making it minutes ahead of when you actually sit down and serve it! Enjoy and watch it disappear!

This recipe makes 8 servings.

For more great ideas check out our Holiday Appetizers page.

Yummy, I love this Creamy Crab Dip. And when you are in a hurry and need a fast and quick solution for a great tasting easy appetizer, then make this delicious dip for your next Christmas party.

You can use freshly cracked crab - that always tastes delicious, but it'll take longer and is more expensive if you have the crab cracked for you. Canned crab works well too and is a much faster remedy for the time-challenged cook.

What you'll need:
1 8-ounce light cream cheese
1 6-ounce can crab meat (drained and reserve liquid)
1/4 cup green onions (finely chopped)
2 tsp lemon juice (freshly squeezed)
1/2 tsp Worcestershire sauce
1/4 tsp Paprika
hot pepper sauce (to taste)

What to do:
1. After unwrapping your package of cream cheese, place it in a medium-sized microwave-safe bowl. Next, microwave at a medium setting for 2 minutes or until softened. Then, stir until the cream cheese is smooth.

2. Next, stir in the crab, green onions, 2 tablespoons of reserved crab liquid, lemon juice, Worcestshire sauce, paprika and hot pepper sauce.

3. Microwave again at a Medium-High setting until piping hot. Serve warm with crackers of your choice. So easy!

This recipe makes about 1 1/2 cups.

For more great ideas for dips, check out our Chip Dip Recipes page.

This delicious Sweet and Sour Meatball appetizer recipe has many uses! Kids love them, adults love them, the dog loves them!

Don't forget that meatballs are easy to make and you can make them ahead of time to save you the trouble down the road.

What you need:
12-ounce package of sausage (ground)
1 pound of ground beef
1 egg
1 Tablespoon of Worcestershire sauce
1/3 cup of bread crumbs (dried)
Seasoning to taste (you pick)
Chili Sauce
Grape jelly

This is so easy to make it's almost criminal.

What to do:
Preheat your oven to 400 degrees F.

First, mix all of the above ingredients thoroughly. Get your hands dirty and dig in to make the meatballs. All you need to do is shape the meat mixture into little balls, about 1 and 1/2 inch around. Then, bake them for approximately 25 minutes.

Next, make the sauce.

Simply combine an equal amount of the chili sauce and the grape jelly. Then, heat the mixture in a large saucepan. At this point, add the baked meatballs, gently mixing everything together and then heat through.

Serve with toothpicks inserted into each meatball and surround them with the remaining sauce. You can serve them immediately or store for use later. If you decide to store the meatballs, just warm them up in a saucepan just before you serve them.

For an twist on the same theme, serve this meatball appetizer with heated pineapple chunks added to the sauce.

Enjoy!

For more great ideas, check out our Simple Appetizers page.

Parmesan Cheese Crisps make my mouth water just thinking about them.

A favorite recipe of mine... because of it's crispy lightness and they way they melt in your mouth.

Try them out next time you want to do a different holiday appetizer for your next Christmas gathering. You don't even need a dip to go with these chips - they are that good!

What you'll need:
6 Tablespoons unsalted butter (melted)
3/4 teaspoon ground tumeric
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon garlic powder
12 corn tortillas (6-inch)
1/2 cup Parmesan cheese (finely grated)
salt (to taste)

What to do:
First, preheat your oven to 375 degrees F. Then, in a small bowl, combine the butter and the spices. Brush the top of each tortilla with the butter mixture and sprinkle with the Parmesan cheese and salt.

Next, cut the tortillas into wedges. Place the wedges on a baking sheet and back until crisp (about 10 to 15 minutes).

Once crisped, take them out of the oven and transfer the chips onto a wire rack to cool. Let them cool for a few minutes before serving or storing. How easy is that?

This easy appetizer recipe makes about 8 dozen chips.

Perfect for a holiday appetizer, Kris Kringle Popcorn is an easy appetizer recipe that will fit the bill next time you have friends, family and guests over for the Christmas holidays (or any kind of holiday party!)It's easy to make and fun to eat! Not only will the kids love it, but adults gobble it up too.

What you'll need:
1 3-ounce bag of any kind of microwave popcorn
1 7-ounce jar of marshmallow creme
Small red and green candy sprinkles

What to do:
First, preheat your oven to 325 degrees F.

On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave.

Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.

Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated.

Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.

Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Delicious!

This recipe for serves/makes 8 cups.

For a variation, break up candy canes and use in place of the red and green candy sprinkles.

Enjoy!