Holiday Recipe Thread

[chort1313]

OH! I'm trying to decide what appetizer to make!!!

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[sheenajungle]

CREAMY ARTICHOKE DIP WITH PITA CHIPS


2 cans artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

6 6-inch pita rounds, each cut into 6 triangles
Olive oil

Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

Pita Chips: Heat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

FOR CHORT

[sheenajungle]

Blue Cheese & Scallion dip

Takes 5 minutes to make!

2 oz blue cheese, crumbled
1/2 cup sour cream
3 tablespoons chopped scallion greens


Gently stir together cheese, sour cream, and most of scallion, leaving cheese chunky. Garnish with remaining scallion.

Makes about 2/3 cup.

*Serve with chips or Veggies

[sheenajungle]

WARM SPINACH-PARMESAN DIP

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper
Baguette slices, toasted

Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

[sheenajungle]

BAKED BRIE WITH CARAMELIZED ONIONS


Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
2 tablespoons (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme


4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar


1 8-inch-diameter 32- to 36-ounce
French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.

Serves 8 to 10.

[sheenajungle]

BLUE CHEESE, PORT, AND WALNUT SPREAD


Can be prepared in 45 minutes or less.
1 pound blue cheese (such as Stilton or Gorgonzola), crumbled
1 stick (1/2 cup) unsalted butter, softened
1/3 to 1/2 cup Tawny Port
1 1/2 cups chopped walnuts

In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

Makes about 3 1/2 cups.

[sheenajungle]

PECAN-CHEESE SPREAD


4 bacon slices
3/4 cup pecan pieces

2 cups firmly packed grated cheddar
4 ounces cream cheese, room temperature
2 tablespoons mayonnaise
1/8 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon Worcestershire sauce
3 green onions, sliced
Crackers

Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.

Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.)

Serve with crackers.

[sheenajungle]

Garlicky Hummus

2 bulbs garlic
1 fifteen-ounce can garbanzo beans, rinsed and drained
freshly squeezed lemon juice(from 1 lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/3 cup fresh flat-leaf parsley

1. Preheat oven to 425°. Wrap garlic heads in aluminum foil. Cook in oven until very soft, about 30 minutes. Remove from oven, and allow to cool in foil.

2. When cool, cut each head in half horizontally, and squeeze cloves into the bowl of a food processor. Add remaining ingredients, and puree until smooth. Add up to 2 tablespoons water if mixture is too thick.

3. Refrigerate in an airtight container, up to 3 days, until ready to serve.

Serve with crackers or Toasted Pitas.

[Dragonfairie]

2 c. flour
2 c. sugar
1 c. water
3 tbsp. cocoa
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tbsp. cinnamon
1 c. butter
1 tsp. vanilla

Mix flour, sugar and cinnamon in large bow and set aside. Bring water, 3 tbsp. cocoa, and butter to a boil adding to sugar and flour. Mix buttermilk and soda to eggs andvanilla, add to batter. Our into a sheet cake pan and bake 350 for 30 mins.

Icing

1/2.c butter
1/3 c. evaporated milk
1 tsp. vanilla
1 lb. powdered sugar
4 tbsp. cocoa
1 c. pecans

Ten minutes before cake is finished bring butter and milk to a boil, add powdered sugar, cocoa and vanilla. Add pecans and pour over hot cake.

[Dragonfairie]

1 yellow cake mix
1 lg. can crushed pineapple
2 lg. pcks. vanilla instant pudding
1 pkg. whipped topping
shredded coconut
toasted pecans
maraschino cherries

Prepare and bake cake mix as directed on package in a single layer sheet cake pan. While hot, pour pineapple with juice over cake. Immediately place in freezer. When frozen, remove and top with prepared vanilla pudding. Return to freezer until frozen again. Remove, layer whipped topping, cocnut, pecans and finally cherries on top. Freeze until 1 hour before serving time. Then thaw.

[Bick'sMom]

This is sooooo good. I make it every Christmas and my entire family likes it!

1/2 C Sour Cream
1/4 C Mayo
8 oz. Cream Cheese

Mix well, spread on pizza pan or any kind of big plate. Spread Seafood Cocktail sauce over it. How much sauce you put on depends on how much you like it. Top that with 2 cans drained baby shrimp, diced tomatoes, finely chopped green peppers, and mozza cheese.

Chill and serve with crackers to scoop up the dip. You can add other ingredients such as green onions if you like.