Holiday Recipes?

Question

I need some fun recipes for Christmas or Thanksgiving. Nothing too complicated because I'm not a good cook. Maybe some appitizers or quick snacks. Thanks!

Answer 1

try this link...

http://www.northpole.com/Kitchen/Cookbook/

Answer 2

Pumpkin Spice Muffins

1 box spice cake
1 15-oz can pumpkin
1/4 C. water
Cream Cheese Frosting

Mix cake mix, pumpkin and water together. No eggs or oil are needed, as the pumpkin adds the necessary moisture. Line muffin pan with cupcake liners. Bake according to directions on the cake mix box for cupcakes. Remove and let cool.

Frost with cream cheese frosting; Serve.

I like this one better than pumpkin pie, personally!

Answer 3

Bob's Shrimp Ball

Ingredients:
2 (8 oz packages of brick Philly cream cheese)
1 small onion minced
3 (4.25 oz cans baby shrimp)
Horseradish (Bob uses homemade)

Leave the cream cheese out for awhile it makes it easier to mash, it should be semi-smooth. Drain the shrimp place in a bowl and mash, with a fork till flaky. Peel and mince 1 small yellow onion. Combine all 3 items, blending well. Line a round bowl with plastic wrap add mixture and chill for 2 to 4 hours.

TO SERVE: Turn bowl upside down on platter and release mixture to platter. Pour sauce over ball serve with crackers.

Sauce:
1 oz lemon juice with some rind
1 (14 oz bottled catsup)
4 tbs. bottled horseradish ( or start with 2 tsp. homemade) to taste.

Mix well you can use any cracker like water crackers, plain Ritz etc.

This looks pretty if you use a glass dish or platter, place the shrimp ball in a smaller dish in the center pour the sauce over it and place the crackers around the larger plate.
---------------------------------------------------------------------------
Hot Crab Spread

8 ounces cream cheese
1/2 teaspoon cream style horseradish
6 1/2 ounce can flaked crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
1/4 teaspoon salt
dash pepper

Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot with crackers.
--------------------------------------------------------------------------------
Sugar and Nut Glazed Brie

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Answer 4

Bacon Rollups

1 can whole water chestnuts
1 pound bacon
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar

Cut each bacon strip into thirds, wrap chestnut and secure with toothpick. Mix mayonnaise, chili sauce and brown sugar and pour over bacon rollups. Bake at 350ºF for 45 minutes. Serves 6.
________________________

PESTO PARTY DIP
Makes about 1 2/3 cups. Recipe is from Nestlé
.
1 (7-oz.) container refrigerated pesto with basil
4 ozs. cream cheese, room temperature
1/2 cup sour cream
2 tbls. grated Parmesan cheese
Assorted fresh vegetables, crackers or bread sticks

1. Place pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until mixture is creamy.
2. Serve with your choice of fresh veggies, crackers or bread sticks.
_______________________________

BLUE CHEESE WITH CAPERS AND RED ONION

8 oz blue cheese, crumbled
1/4 cup olive oil
1 Tbsp fresh lemon juice
1 Tbsp red wine or sherry vinegar
2 cloves garlic, minced
1 tsp dry mustard powder (can sub Dijon)
1/4 tsp ground black pepper
½ cup red onion, chopped fine
1 Tbsp capers, rinsed

Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard, and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.

Serve with sturdy crackers or toasted baguette slicess. Great for buffet.

This is also good sprinkled over mixed salad greens as a the dressing. Toss well.
_______________________

Classic Olive Tapenade

1 (16 oz) jar pittred calamata olives, drained
1 Tbsp. drained capers
1 Tbsp. sherry vinegar or white wine vinegar
1 tsp. lemon juice
1 garlic clove, crushed
1/4 tsp. fresh ground pepper
1 tsp. rum (optional)
3 Tbsp. EVOO

Pulse first 6 ingredients, and rum if desired, in food processor 3 or 4 times.
Gradually add oil and pulse another 3 or 4 times until mix forms coarse paste.

makes 1 cup

--Southern Living, April 2001
_______________________

HOT CRAB DIP

¾ cup sour cream (can use low fat)
2 Tbsp fresh lemon juice
1 Tbsp grated fresh onion
1 tsp Worcestershire sauce
¾ tsp dry mustard
¼ tsp garlic powder
1 (8-oz) tub light cream cheese, room temp.
1 cup (4 oz) shredded sharp cheddar cheese
1 lb. lump crabmeat, drained and picked through to remove shell pieces
Cooking spray
Paprika

1. Preheat oven to 325°F.

2. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.

3. Spoon crabmeat mixture into a 1½-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.

Yield: 3 2/3 cups
_______________________

Answer 5

You will never run out of recipes for holiday here

http://www.today-recipes.com/search.html?mysearch=holiday

Answer 6

Try recipezaar.com very good ones.

Answer 7

allrecipes.com has something to please everyone, check it out