Holiday Food Fest: Appetizers

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Our decorations are up, I have my Christmas cards ready to address and send out, and I have cookie dough ready in the freezer. We are ready to start having some Christmas guests. Are you?

Tonight I am going to share with you some of my favorite appetizer recipes out of my all time favorite cookbook. To give you an idea how much I love this book I have a funny story for you.

I was planning a party coming up soon so as I was going to work I scooped up my cookbook. But when I arrived at work I couldn’t find it. That’s when I realized I must have left it on the roof of the car. I loved that book I was so upset.

I decided to do the unthinkable. I was the only one working that day and it was a Sunday and we rarely had anyone come into the shop on Sundays. So I through up a sign saying I would be back in 45 min and left. I drove home searching along the road all the way looking for my book. I had no luck. I got back to work late, but no one even noticed I was missing.

I called my husband crying because I was so distraught over loosing the cookbook. He promised to take me out to Powell’s Books and buy me a used copy that night and we did. I was so happy to have a new copy of my book.

The name of the book is Favorite Brand Name 4 Ingredient Cookbook (aff link). So on to some of my favorite recipes from the book.

Hot Artichoke Dip

  • 1 cup Miracle Whip Salad Dressing or Kraft Real Mayonnaise
  • 1 cup (4 oz) Kraft Grated Parmesan Cheese
  • 1 (14-oz) can artichoke hearts, drained, chopped
  1. Heat Oven to 350F
  2. Mix all ingredients: spoon into 9in pie plate or 2 cup casserole
  3. Bake 20 minutes or until lightly browned. Garnish as desired. Serve with tortilla chips, crackers or party rye bread slices

Philadelphia Cranberry Orange Spread

  • 1 package (8oz) Philadelphia Cream Cheese, softened
  • 1/2 cup cranberry orange sauce
  • 3 tablespoons chopped pecans, toasted
  1. Spread cream cheese on serving plate
  2. Top with sauce, sprinkle with pecans. Serve with crackers.

Tortellini Kabobs with Pesto Ranch Dip

  • 1/2 bag (16oz) frozen tortellini
  • 1 1/4 cups ranch salad dressing
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 teaspoons dried basil leaves
  1. Cook tortellini according to package directions. Rinse and drain under cold water. Thread tortellini onto bamboo skewers. 2 tortellini per skewer. (Or if you do not want to deal with skewers everywhere just use toothpicks)

Combine salad dressing, cheese, garlic and basil in small bowl. Serve tortellini kabobs with dip.

Chunky Hawaiian Spread

  • 1 package (3oz) light cream cheese, softened
  • 1/2 cup fat free or light sour cream
  • 1 can (8oz) Dole Crushed Pineapple, well-drained
  • 1/4 cup mango chutney* (which I have never used in this recipe)
  • Low Fat Crackers

*If there are large pieces of fruit in the chutney, cut into small pieces

Beat cream cheese, sour cream, pineapple and chutney in bowl until blended. Cover and chill 1 hour or overnight. Serve with crackers. Refrigerate any leftover spread in airtight container for up to one week.

Cheese Creme Dip

  • 1 package (8oz) Philadelphia Cream Cheese, softened
  • 1 jar (7oz) marshmallow creme
  1. Mix cream cheese and marshmallow creme with electric mixer on medium speed until well blended. Refrigerate.
  2. Serve with assorted cut-up fresh fruit or pound cake cubes. Garnish as desired.

Now I am hungry. I have made all of these for multiple parties I have had and have had rave reviews (especially the Hawaiian Spread).

Tomorrow I will be doing my December meme about family traditions. So if you want to share your family traditions, come on over tomorrow and link up!

If you would like some more yummy recipes please visit Balancing Beauty and Bedlam. Or you can go to Simply Sugar and Gluten Free to find more appetizer, mocktail, and cocktail recipes.

2 Comments

    • Pepper
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