Christmas party dish?

Question

I need a good, easy to make dish to take to a friend's Christmas party. It can be anything... dessert, appetizer, whatever. Any recommendations?

Answer 1

Hope one of these helps you out. I make all of them for Christmas, each of them is simply scrumptious. Enjoy! And Happy Holidays!

SNOWBALLS

1 cup butter, softened
2/3 cup powdered sugar
1-½ tsp. vanilla extract
2-¼ cups flour
¼ tsp. salt
1 cup walnuts, finely chopped
2 cups powdered sugar, for dusting after baking

Preheat oven to 400 degrees F. In large mixing bowl, cream butter & powdered sugar. Add vanilla extract & blend well. Stir in flour, salt & walnuts. Roll dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.

Yield: 4 to 5 Dozen

COCONUT MACAROONS

2 egg whites (from large eggs)
½ tsp. vanilla
1 ash salt
2/3 cup granulated sugar
1 3-½-oz. can (1-1/3 cups) flaked coconut
Red and green candied cherries, cut in quarters

Preheat oven to 325 degrees F. Lightly grease cookie sheet & set aside. Beat egg whites, vanilla extract & salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ¼ of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-½” apart. Bake about 20 minutes. Cool completely on wire rack.

Yield: 2 Dozen Macaroons

SHORTBREAD

1 cup (½ lb.) butter, softened
½ cup sifted powdered sugar
2 cup all-purpose flour

Preheat oven to 325 degrees F. Lightly grease 9” square pan & set aside. In bowl cream butter & sugar until light & fluffy. Stir in flour & blend well. With your hands, gather up dough and press it evenly over bottom of prepared pan. Bake 40 to 50 minutes, or until pale golden brown. Transfer pan to wire rack & cut into small squares. Let cool in pan.

Yield: 25 Squares

ANISE DROP COOKIES

6 large eggs, separated
1 cup powdered sugar
1 cup flour
3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen


STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-¼ cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves

FRUITED PUMPKIN BREAD

2 large eggs
2/3 cup water
½ cup apricot nectar
3 tbs. cooking oil
1 14-o. package pumpkin quick bread mix
½ cup apricots, cut into small pieces
½ cup dried cranberries
½ cup coarsely-chopped walnuts

Apricot Icing:

¾ cup powdered sugar
3 to 4 tsp. apricot nectar

Preheat oven to 350 degrees F. Grease bottom & half up the sides of 8” loaf pan. In large bowl, beat eggs with whisk; whisk in water, nectar & oil. Using wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in apricots, cranberries & nuts. Turn into prepared pan & bake for 55 to 65 minutes, or until done. Cool in pan for 10 minutes; transfer to wire rack & cool completely (about 2 hours). In small bowl, combine powdered sugar & enough apricot nectar to reach drizzle consistency.. Drizzle icing over bread.

Serves 6

Answer 2

cheese green cassarole

1. 2 (10.75 ounce) cans condensed cream of mushroom soup
2. 3/4 cup milk
3. 1 (2.8 ounce) can French fried onions
4. 2 cups shredded Cheddar cheese
5. 2 (16 ounce) packages frozen French cut green beans
6. 1/2 pound processed cheese food (eg. Velveeta), sliced

Nutrition Info

Per Serving

* Calories: 364 kcal
* Carbohydrates: 22 g
* Dietary Fiber: 2 g
* Fat: 23 g
* Protein: 16 g
* Sugars: 7 g


1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
2. In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together.
3. Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions.
4. Bake for 30 to 40 minutes.

Yield: 8 servings

Answer 3

GINGER BREAD WHIP

Start with any ginger bread cake recipe. Add to the ginger bread recipe:

Nuts (as many as to taste)
Raisins (as many as to taste)
Apples (as many as to taste)
1/2 tsp. cinnamon

After ginger bread is cool to touch, add these toppings, as much or as little as desired. Just as you would a frosting: 1) whipped cream (first); 2) fruit cocktail (drained); 3) coconut; 4) cherries.

BAKED CORN CASSEROLE

1 can creamed corn
1 can whole corn, drained
1 (8 oz.) sour cream
1 egg, slightly beaten
1/2 c. oil
1/2 c. sugar
1 box Jiffy corn muffin mix

Spray casserole dish with Pam. Mix all ingredients together. Bake 1 hour at 350 degrees.

ARTICHOKE AND CRAB DIP

1 (14 oz.) can artichoke hearts, drained and chopped
1/2 c. mayonnaise (real)
1 c. Parmesan cheese
1 (6 oz.) can crabmeat, drained
1/2 tsp. paprika
1/3 c. dry bread crumbs

Combine first 4 ingredients, put into pretty baking dish (pie pan size) and sprinkle with crumbs and paprika.
Bake 325 degrees for 30 minutes.

Serve with crackers or sliced Vie de France bread.

Answer 4

HOLIDAY RAISIN APPLE STUFFING

1 1/2 c. chopped onions and celery
1 1/2 c. unpeeled diced apples
1/2 c. butter
8 c. (7 1/2 oz.) pkgs. unseasoned bread cubes
1 1/2 c. raisins
1/2 lb. bacon, cook crisp, drain and crumble
1/4 c. chicken broth
1/4 c. chopped parsley
2 to 3 tsp. poultry seasoning
Salt and pepper to taste

Saute onions, celery and apples in butter until tender. Add bread, raisins, bacon, broth, parsley, poultry seasoning, salt and pepper. Toss over low heat 2 minutes. Use to stuff 12 to 15 lbs. turkey. Moisten any remaining stuffing with additional broth. Bake in covered, buttered baking dish in moderate oven to heat through. Makes about 11 cups.

Answer 5

Pumpkin Dip

1 large can pumpkin
4 cups powder sugar
2 bars cream cheese softened
4 Tablespoons pumpkin pie seasoning

mix cream cheese and powdered sugar until fluffy and pumpkin and seasoning.
Serve with graham cracker sticks, ginger snaps, or vanilla wafers.

No Bake Cheesecake

4 cups graham cracker crumbs
1-1/2 stick melted butter
1 cup sugar
mix well and press in bottom of glass bake pan
2 8oz bars cream cheese softened
2 cups powder sugar
1 large tub whip cream
mix cream cheese and powder sugar until fluffy, add whip cream, Spread over crust. Top with 2 cans of your favorite pie filling. Chill a couple hours

Answer 6

Chicken Liver and Bacon Appetiser


An old favorite, sometimes called roumaki.
1/2 lb chicken livers
2 tablespoons butter
8 slices bacon
salt and pepper



1. Cut livers in two, season with salt and pepper.
2. Melt butter in saute pan and add livers; cook for one minute.
3. Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
4. About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
5. Drain on paper towels.
6. Serve hot, either with toothpicks or on a small square of toast.

Answer 7

Buy a round loaf of bread. Hollow out the inside, make a spinach dip and put it into the bread bowl. Cut up vegetables to use for dipping.

Answer 8

What a pair of crock pot? ought to you have a crock pot plugged in all day? if so, i could make Buffalo hen Dip 2 (10 ounce) cans hen 2 (8 ounce) packets cream cheese 3/4 cup warm sauce (i take advantage of Frank's) a million cup blue cheese or ranch dressing 2 cups common cheddar cheese 2 loaves baguette replace Measurements: US | Metric guidelines:Prep Time: quarter-hour finished Time: 20 minutes a million Drain canned hen and put in medium sauce pan. 2 upload warm sauce and prepare dinner on medium till heated for the time of. My own fashionable is Frank's warm sauce. 3 upload cream cheese and stir till mixed thoroughly. 4 upload ranch dressing and combine. 5 upload a million-a million/2 cups of cheddar cheese and warmth for a couple of minutes till mixed and melted. 6 Pour the dip into the crock pot and sprinkle the relax cheddar cheese on the appropriate. save heated on low. 7 I serve on baguette that has been sliced and toasted. even inspite of the undeniable fact that, it is likewise tasty on corn chips. additionally - are you confident it is going to be sitting out all day? won't human beings be eating it up distinctly at as quickly as? in case you probably did deviled eggs, that are common and every person loves, they are going to be eaten up interior of a million/2 hour of once you place them out.

Answer 9

BLT Dip
1 c mayonaise,1 large tomatoe,1 c sour cream,1/2 lb bacon,salt and pepper to taste,toast points
fry bacon,drain and break into small pieces. chop tomatoe into small pieces. Mix all ingredients except for toast. chill at least 2 hours. serve toasted bread points(toast cut into fourths). good luck and god bless.

Answer 10

Will depend on the context really. Which is better as a snack - fruits personally. It's tastier and gives you that little bit of sweetness. Which can be better as a snack if you are trying hard to slice back on sugar and lose weight vegetables

Answer 11

Very simple, very easy and very tastey.

In crock pot add equal parts heinz chili sauce (ketchup can be used if you do not want spicy) and grape jelly. Cook until jelly is melted and mixed well. Add cooked meatballs (I like to use small meatballs, they handle better at a partya and are easier to eat) and let cook until meatballs are hot and sauce will get thicker the more you cook it. YUMMY!