Quick and easy holiday appetizers
Be ready for your holiday parties with these quick and easy holiday appetizers that are sure to please the crowd!
Ingredients
16 oz. Velveeta Cheese, original flavor
8 oz. cream cheese, softened
1 to 2 tsp garlic powder *start with less, add more to taste
1 to 2 Tbsp paprika
1 cup walnuts, chopped small
crackers for serving
Instructions
Using a mixer, mix the Velveeta Cheese and cream cheese together until mixed well.
*You can mix it by hand, it will just take a bit more time and effort!Add your garlic powder, mix well. Start out with less and add more to taste.
Add in your chopped walnuts and mix well
Wet your hands just a bit. Using your wet hands, remove the cheese mixture from the bowl. Roll it into a cheese ball. The water should help your hands not stick to the cheese ball and help it roll smooth.
Roll your cheese ball in the paprika
Refrigerate for up to 2 hours to help it keep it's shape.
When ready to serve, arrange on a platter with crackers of your choice and enjoy!
This is an easy recipe to double and toss a few in the freezer. Simply pull out the morning before serving and defrost in the refrigerator.
Ingredients
16 ounces grape jelly
16 ounces Heinz chili sauce
32 ounces frozen meatballs
Instructions
Mix grape jelly and chili sauce in mixing bowl until well combined, then stir in frozen meatballs until well coated.
Add to slow cooker and cook on low for 3-4 hours.
(Recipe from dinnerthendessert)
Ingredients
1 sheet puff pastry, thawed but still cold
All-purpose flour, for rolling
1 (8 to 12-ounce) round brie cheese (5- to 7-inches in diameter)
1 large egg, beaten
Optional extras: Add extras like jam, preserves, cranberry sauce, roasted nuts and honey, or jalapeño jelly
Baguette slices or crackers, for serving
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
Dust a work surface with a small amount of flour. Unwrap 1 sheet puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square. No need to get out a ruler; it's fine to estimate.
Place 1 (8 to 12-ounce) round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
Place the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place refrigerate for 10 minutes, or until you're ready to bake and serve.
Brush the pastry all over with 1 beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
Bake until the pastry is deep golden-brown, 35 to 40 minutes.
Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.
Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
Arrange sliced baguette or crackers around the brie and serve while warm.
(Recipe from thekitchn)
