Holiday Appetizers: Ultimate Guide To
Holiday Appetizers: Ultimate Guide To
Holiday Appetizers: Ultimate Guide To
HOLIDAY APPETIZERS
TOP 10
APPETIZERS
HOW-TO
TIPS
Contents
2 Editorial Note
3 Top 10 Appetizers
Editorial
Note
With the demands of the holidays—lengthy gift lists, endless Christmas pageants and
crowded malls—you may think the last thing you have time for is hosting a holiday open
house. But we believe with the proper planning, the right quick and easy recipes and a
few tips and hints, you’ll discover it can be easier than you imagined.
This collection of five-star, top-rated appetizers is a wonderful mix of hot and cold
choices, old standbys and modern favorites, and even timesaving recipes that can be
made before-hand.
Don’t forget to check out pg. 8 for great tips and hints to help you with your planning.
And even if you aren’t hosting a party, add one of these to your family’s holiday meal.
If they don’t deserve to be spoiled this time of year, then who does?
Top 10 Appetizers
CUT AND SAVE
INGREDIENTS: DIRECTIONS:
1 (2.2 pound) wheel Brie cheese 1. Preheat oven to 350˚F (175˚C).
2 teaspoons ground curry powder 2. Sprinkle curry powder over top and sides of Brie; rub the curry powder into
1 (12 ounce) jar mango chutney the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate
1 cup chopped cashews or oven-proof dish. Spread a generous layer of chutney over the top, and evenly
1 French baguette, cut into half- sprinkle with cashews.
inch slices
3. Bake 15 minutes in the preheated oven, or until cashews are slightly golden
and cheese inside the rind is melted. Serve with slices of baguette.
CUT AND SAVE
Hot Artichoke
Spinach Dip
Submitted by: Sherrie D
INGREDIENTS: DIRECTIONS:
1 (14 ounce) can artichoke 1. Preheat oven to 350˚F (175˚C). Grease a 9x13 inch baking dish.
hearts, drained 2. In a blender or food processor, place artichoke hearts, Romano cheese,
1/3 cup grated Romano cheese Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
1/4 cup grated Parmesan cheese
3. In a medium bowl, mix together spinach, heavy cream, sour cream and
1/2 teaspoon minced garlic
mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
1 (10 ounce) package frozen chopped
spinach, thawed and drained 4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted
1/3 cup heavy cream and bubbly.
1/2 cup sour cream
1 cup shredded mozzarella cheese
CUT AND SAVE
Coconut Shrimp
Submitted by: Linda Vergura
INGREDIENTS: DIRECTIONS:
1 egg 1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
1/2 cup all-purpose flour Place 1/4 cup flour and coconut in two separate bowls.
2/3 cup beer 2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg
1 1/2 teaspoons baking powder and beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a
1/4 cup all-purpose flour baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat
2 cups flaked coconut oil to 350˚F (175˚C) in a deep-fryer.
24 shrimp
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden
3 cups oil for frying
brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with
your favorite dipping sauce.
CUT AND SAVE
Cinnamon-Roasted
Almonds
Submitted by: BJ
INGREDIENTS: DIRECTIONS:
1 egg white 1. Preheat oven to 250˚F (120˚C). Lightly grease a 10x15 inch
1 teaspoon cold water jellyroll pan.
4 cups whole almonds 2. Lightly beat the egg white; add water, and beat until frothy but not stiff.
1/2 cup white sugar Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and
1/4 teaspoon salt sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
1/2 teaspoon ground cinnamon
3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden.
Allow to cool, then store nuts in airtight containers.
CUT AND SAVE
Mouth-Watering
Stuffed Mushrooms
Submitted by: Angie Zayac
“These delicious mushrooms taste just like restaurant-style stuffed mush-
rooms and are my guy’s absolute favorite.”
Photo by: Adina Original recipe yield: 12 servings.
INGREDIENTS: DIRECTIONS:
12 whole fresh mushrooms 1. Preheat oven to 350°F (175°C). Spray a baking sheet with cooking spray.
1 tablespoon vegetable oil Clean mushrooms with a damp paper towel. Carefully break off stems. Chop
1 tablespoon minced garlic stems extremely fine, discarding tough end of stems.
1 (8 ounce) package cream 2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom
cheese, softened stems to the skillet. Fry until any moisture has disappeared, taking care not to burn
1/4 cup grated Parmesan cheese garlic. Set aside to cool.
1/4 teaspoon ground black pepper
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese,
1/4 teaspoon onion powder
Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should
1/4 teaspoon ground cayenne pepper
be very thick. Using a little spoon, fill each mushroom cap with a generous amount
of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20
minutes in the preheated oven, or until the mushrooms are piping hot and liquid
starts to form under caps.
CUT AND SAVE
Herman Reunion
Cheese Ball
Submitted by: Ann
INGREDIENTS: DIRECTIONS:
3 (8 ounce) packages cream 1. In an electric food processor or blender, combine cream cheese, garlic,
cheese, softened Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar
1/2 teaspoon minced garlic cheese and process until the Cheddar is fine, but still in discrete pieces.
1 tablespoon Worcestershire sauce Shape the mixture into balls or logs. Wrap individually in plastic wrap and
1 tablespoon hot pepper sauce place in the freezer.
1 pound shredded Cheddar cheese 2. While the balls are in the freezer, combine the ground pecans and parsley
1 cup pecans, coarsely chopped in a shallow bowl. Remove the balls from the freezer and roll them in the
1/4 cup chopped fresh parsley pecan and parsley mixture.
CUT AND SAVE
INGREDIENTS: DIRECTIONS:
1 cup chopped dried figs 1. Combine figs and water in a saucepan over medium heat. Bring to a boil,
1/2 cup water and cook until tender, and liquid has reduced. Remove from heat, and stir in the
1 tablespoon olive oil olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic,
2 tablespoons balsamic vinegar and mix well. Season with salt and pepper to taste. Cover, and refrigerate for
1 teaspoon dried rosemary 4 hours or overnight to allow flavors to blend.
1 teaspoon dried thyme 2. Unwrap cream cheese block, and place on a serving platter. Spoon
1/4 teaspoon cayenne pepper tapenade over cheese, and sprinkle with walnuts. Serve with slices of French
2/3 cup chopped kalamata olives bread or crackers.
2 cloves garlic, minced
salt and pepper to taste
1 (8 ounce) package cream cheese
1/3 cup chopped toasted walnuts
CUT AND SAVE
Spiced Sweet
Roasted Red Pepper
Hummus
Submitted by: Holly
“Serve with pita bread—you can cut pita bread into wedges and toast it
for a different taste sensation.”
Original recipe yield: 8 servings.
Photo by: Allrecipes
INGREDIENTS: DIRECTIONS:
1 (15 ounce) can garbanzo beans, drained 1. In an electric blender or food processor, puree the chickpeas, red peppers,
1 (4 ounce) jar roasted red peppers lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses,
3 tablespoons lemon juice until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the
1 1/2 tablespoons tahini mixture off the sides of the food processor or blender in between pulses.
1 clove garlic, minced Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus
1/2 teaspoon ground cumin can be made up to 3 days ahead and refrigerated. Return to room temperature
1/2 teaspoon cayenne pepper before serving.)
1/4 teaspoon salt 2. Sprinkle the hummus with the chopped parsley before serving.
1 tablespoon chopped fresh parsley
CUT AND SAVE
Cajun Appetizer
Meatballs
Submitted by: Doreen
INGREDIENTS: DIRECTIONS:
1 pound lean ground beef 1. Preheat oven to 350° F (175°C). Lightly grease a medium baking sheet. In a
1 1/2 teaspoons hot pepper sauce large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning,
2 tablespoons Cajun seasoning Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
1 tablespoon Worcestershire sauce 2. Form the mixture into golf ball sized meatballs and place on the prepared
1 tablespoon dried parsley baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no
1/4 cup finely chopped onion pink left in the middle.
1/4 cup fresh bread crumbs
3. In a small bowl, combine the barbeque sauce and peach preserves. When
1/4 cup milk
meatballs are done, place in a serving dish and cover with the barbeque sauce
1 egg
mixture. Toss to coat.
1/2 cup barbeque sauce
1/2 cup peach preserves
CUT AND SAVE
INGREDIENTS: DIRECTIONS:
1 (8 ounce) package pitted dates 1. Preheat the broiler.
4 ounces almonds 2. Slit dates. Place one almond inside each date. Wrap dates with bacon,
1 pound sliced bacon using toothpicks to hold them together.
3. Broil 10 minutes, or until bacon is evenly brown and crisp.
Host an
Appetizer
Open House
Take the fuss out of planning an elegant holiday event with these easy tips.
Do the math
For hand-held appetizers (stuffed mushrooms, chilled shrimp, etc). You should plan on an average
of three of each item per guest. For dips and spreads, plan on needing two tablespoons for each
dip per guest (more for tried and true favorites like our Hot Artichoke Spinach Dip).
Serve it up
Lay out all of your platters and serving dishes at least two days ahead of time. Use sticky notes
to identify which ones will be used for which appetizers. This will help make sure you have a place
for everything.
Clean as you go
Ideally have someone on “dish patrol” helping clear away dishes and refill platters . (Or maybe
you can enlist the help of a teenager?) But if not, place a large garbage container in front of your
kitchen sink to make plate scraping easier. Any time during the evening when you can steal a
couple of minutes, load plates into the dishwasher.