Untraditional Christmas Appetizer Recipes

2 Comments | Written on December 14, 2011 at 5:00 am , by Kristina Vanni

Do you have a holiday guest who is gluten-free?  Maybe you invited a vegan friend over for a cocktail party?  Traditional holiday fare can be tough when dealing with a variety of dietary restrictions.  No worries!  I have a list of my top 5 favorite appetizer recipes – each of which is great not only for those on a special diet, but ones anyone can enjoy!

Take a look at my Top 5 Untraditional Christmas Appetizer Recipes for Special Diets:

1)  GLUTEN-FREE

This Gluten-Free Fiesta Dip with Homemade Corn Chip “Stars” is a great addition to any holiday menu.  Everyone will love the spicy dip and the star-shaped chips make the recipe even more festive!

Gluten-Free Fiesta Dip

Ingredients:

8 ounce package block-style cream cheese, softened

1/2 cup hot taco sauce

4 ounce can chopped green chiles

2 Tablespoons chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon salt

Garnish:

Chili powder for dusting

Chopped cilantro

Gluten-free chips for dipping

Directions:

Combine all ingredients except garnish and chips.  Spoon into serving bowl; dust with chili powder and sprinkle with chopped cilantro.  Serve with tortilla chips, corn chips, or homemade baked chips.

*To make homemade corn chip “stars” I used a star-shaped cookie cutter and my favorite brand corn tortillas.  I lightly spritzed them with olive oil and baked at 350 until crispy!

2)  VEGAN

Healthy and adorable!  This Vegan “Christmas Tree” Veggie Plate with Hummus is prepared without any animal products.

 Vegan “Christmas Tree” Veggie Plate with Hummus

Ingredients:

Your favorite homemade or prepared hummus

Broccoli florets (reserve stem)

Cauliflower florets

Cherry or Grape tomatoes

Garnish:  Slice of starfruit, or yellow bell pepper cut in a star shape

Directions:

On a large serving platter, spread a layer of your favorite homemade or prepared hummus.  Lightly press the broccoli florets into the hummus in the shape of a Christmas tree.  Use the reserved broccoli stem to make the tree trunk.  Use the cauliflower florets to fill in all the blank space on the platter.  Garnish the broccoli “tree” with cherry or grape tomatoes and top with a slice of starfruit!  (If starfruit in unavailable, simply cut a yellow bell pepper into the shape of a star.)

3)  DIABETIC-FRIENDLY  

Bottled cocktail sauce can be laden with extra sugars or high fructose corn syrup.  This recipe for Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce tastes so much better and can be enjoyed by everyone!

Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce

4)  LOW-CARB

Bite-sized appetizers are always fun for a party.  In this recipe, the “cups” are made out of sliced turkey!   Everyone will love these Low-Carb Turkey-Spinach Cups.

Low Carb Turkey-Spinach Cups

Ingredients:

24 slices refrigerated deli-style shaved smoked turkey or oven-roasted turkey slices

10 ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup pre-shredded Italian blend cheese

1/3 cup Garden Vegetable flavor tub-style cream cheese spread

1/4 teaspoon onion powder

1/4 teaspoon garlic salt, or to taste

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

Directions:

Heat oven to 350 degrees.  Place one turkey slice into each of 24 miniature muffin pan cups. Press and form into a cup shape with high sides.  Combine all remaining ingredients until well blended.  Spoon a couple teaspoons into each turkey cup.  Bake for 15 minutes or until filling is hot and edges of turkey start to brown slightly.  Serve warm.

5)  VEGETARIAN

You don’t even need a recipe to make these Veggie “Chicken” Bites with Festive Garnish!  Holiday guests will love the splash of color and burst of flavor.

Veggie “Chicken” Bites with Festive Garnish

Ingredients:

Vegetarian “Chicken” Patties

Cherry tomatoes, halved

Green onion, sliced

Parmesan cheese, grated

Sour cream

Jalapeno peppers, sliced

Red pepper, sliced

Directions:

Prepare “chicken” patties according to package directions.  Slice into quarters.  Top half  of the wedges with cherry tomatoes, green onion and Parmesan cheese.  Top the other half of the wedges with a dollop of sour cream, jalapeno slices and thin slices of red pepper.  Serve with toothpicks.

Cookie Recipe Contest Winner – Cranberry Citrus Biscotti

3 Comments | Written on December 13, 2011 at 5:00 am , by Kristina Vanni

One of the many reasons I love biscotti…

It’s a cookie you can eat for breakfast!  What’s better than that?

This recipe for “Cranberry Citrus Biscotti” earned top honors in the recent “Cookie” themed week of our weekly recipe contest.  Huge round of applause for Mary Hawkes!

This time of year biscotti also makes a wonderful holiday gift.  Since these twice-baked cookies are hearty, they can stand up to the rigors of travel.  Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!

Take a look at this winning recipe and then learn a little more about Mary!

Cranberry Citrus Biscotti  (click here to view and print recipe)

Ingredients:

3/4 cup Granulated Sugar

2 tsp  Grated Lemon Zest

2 tsp Grated Orange Zest

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1/2 tsp  Lemon Extract

2 cups  All-purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1/8 tsp  Salt

1/3 cup Finely Chopped Dried Sweetened Cranberries

1/4 cup Finely Chopped Pecans

Directions:

Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.

Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.

Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.

Helpful Tips:

Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.

How did you come up with your winning recipe?

I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!

What inspired you to enter the Better Recipes weekly contest?

Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.

Why do you think your recipe stood out to the judges? 

These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.

Do you have any advice for others interested in entering our recipe contests?

Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.

Do you have any plans for the prize money?

Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.

Any plans if you should win the grand prize?

If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences. 

Cracker Barrel Cheesy Brunch Casserole

6 Comments | Written on December 9, 2011 at 5:00 am , by Kristina Vanni

It is about that time!  The holidays are in full swing and soon we will be traveling from near and far to visit family.  So much time and effort is placed on the big family dinners, but sometimes we forget other meals also need to be planned for overnight guests.

I find some of the most fun moments are around the table in the morning, when everyone is still in the pajamas, enjoying a leisurely breakfast and a warm cup of coffee on a chilly winter morning.

This is one of my favorite go-to recipes for feeding a crowd at brunch.  It comes together in minutes, and there are few fun shortcuts that are indispensable during this busy holiday season.

This brunch casserole starts off with a unique twist.  A bag of croutons!  Instead of cubing and seasoning day old bread, this is a quick and easy tip to get breakfast on the table fast.

The recipe also calls for 1/2 cup of diced ham.  This is a great opportunity to use up some leftover holiday ham from the night before!

Planning in advance is key to getting through the holidays.  This shopping list will help you put together this brunch without breaking a sweat!

-Croutons (Your favorite brand and flavor.)

-Ham (I like to use leftovers.)

-Cracker Barrel Sharp Cheddar Cheese (I love the sharp cheddar variety in this recipe, but feel free to get creative with some of their other flavors!)

-Eggs

-Milk

-Onion Salt

-Dry Mustard

-Salt and Pepper

Don’t forget to print out your Cracker Barrel coupons from their Facebook page before you leave for the store.  You can save$1 just for liking their page!

If you love brunch, be sure to check out some of our groups for recipes, ideas, tips and more!

Host the Holidays

Christmas Day Brunch

Holiday Brunches

Brunch is Wonderful!

Breakfast Goodies

Red Onion and Goat Cheese Appetizer Tarts

4 Comments | Written on December 8, 2011 at 5:00 am , by Kristina Vanni

This is a fast and festive appetizer, just in time for all the holiday get-togethers.  Best part?  The recipe is only 5 ingredients!

Your guests will love to mix and mingle with these individual sized tarts made using frozen puff pastry shells. These appetizers look so fancy, no one will every know how easy they are to make!

If you want to really get the party started, serve with a nice bottle of Pinot Noir.  I think it is the perfect complement.

RED ONION AND GOAT CHEESE APPETIZER TARTS   (click here to view and print recipe)

1 tablespoon olive oil

1 lb red onion, thinly sliced

1 tablespoon fresh thyme, chopped

Salt and pepper, to taste

1 package (10 oz) frozen Puff Pastry Shells

1/2 cup (2 oz) goat cheese, crumbled

Heat the oil in a large, heavy sauce pan, add the onions and cook over a gentle heat for 15-20 minutes or until softened, stirring occasionally  to prevent them from browning.  Add thyme and salt and pepper to taste.  Cook for another 2 minutes.  Remove from heat and leave to cool.

Preheat oven to 425 degrees F. Place puff pastry shells on a baking sheet and bake for 15 minutes.  Take the shells out of the oven and remove the “lid.”  Divide the onions among the pastry shells and top with goat’s cheese.  Bake for 5 minutes more until golden brown.  Serves 6.

Stuffing/Dressing Contest Winner

1 Comment | Written on November 22, 2011 at 6:00 am , by Kristina Vanni

I am so glad that Thanksgiving is only a couple of days away!  I can’t take the suspense anymore…I just want to dive into all these delicious holiday recipes!

This unique and flavor-packed stuffing won our recent “Stuffing/Dressing” recipe contest.  Take a look and you can see why!  If you are looking to try a new recipe this holiday, run out and get the ingredients for this dish today!

Mushroom, Bacon, & Caramelized Onion Stuffing  (click here to view and print recipe) 

Ingredients:

6 slices  Thick Cut Bacon

2 Tbsp  Extra Virgin Olive Oil

1  Medium Onion, chopped

3/4 cup  Fresh Mushrooms, chopped

2 cloves  Garlic, minced

1/4 tsp Salt

1/4 tsp Black Pepper

8 cups  Unseasoned Cubed Crusty Bread, Italian or French bread

3/4 cup  Shredded Romano Cheese

1 tsp  Dried Sage

1 1/2 tsp  Dried Rosemary

3 Tbsp  Melted Butter

2 cups  Chicken Stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

In large skillet, cook bacon over medium heat until crisp, turning frequently. Remove from skillet and place on a paper towel lined plate to drain. Set aside.

Meanwhile, in another skillet, add the olive oil, onion, mushrooms and garlic. Saute over low heat until the onions are caramelized, about 10-15 minutes. Stir in salt and pepper.

In a large bowl, combine the bread, onion/mushroom/garlic mixture, bacon, cheese, sage, and rosemary. Pour melted butter and stock over mixture and gently stir together until thoroughly combined. Spoon mixture into a lightly greased 9” x 13” baking dish and cover with foil.

Bake in the preheated oven for 40 minutes. Remove foil and bake another 5-10 minutes until the center is firm and the top is lightly browned.

Congratulations to Dawn Moore!  Let’s find out about her inspired dish. 

How did you come up with your winning recipe? 

I actually created the recipe for this contest.  I love a cooking challenge and have never really dabbled with a stuffing recipe so I knew this was the perfect opportunity.

What inspired you to enter the Better Recipes weekly contest?  

I love the Better Recipes contests and have entered many of them because the themes are always fun and I love to create new recipes.  The prizes are pretty great, too!

Why do you think your recipe stood out to the judges? 

My recipe may have stood out because of the yummy bacon, caramelized onion, and mushroom combination…you don’t typically see that combination in traditional stuffing.

Do you have any advice for others interested in entering our recipe contests? 

Take what you love and just go with it.  If you have a favorite recipe, chances are pretty good that other people will love it, too.

Do you have any plans for the prize money?  Any plans if you should win the grand prize? 

I usually use any prize money for kitchen essentials.  I will probably put the prize money into kitchen items…I can always use new kitchen tools and groceries to experiment with new recipes.  If I were to win the grand prize, it would probably go in our family vacation fund.  I have been able to take my family on some great vacations with recipe contest prize winnings!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Experiment, experiment, experiment…just get in that kitchen and have fun!!!

Thanks so much Dawn!  I think this winning dish just might find it’s way to many Thanksgiving tables this year! 

Thanksgiving for Newbies: 5 Essential Recipes, 5-ingredients or Less!

2 Comments | Written on November 22, 2011 at 5:00 am , by Kristina Vanni

Is this your first year hosting Thanksgiving?  Does the thought of preparing the most important meal of the year have you in a tizzy?  Don’t worry!  We have a compilation of the Top 5 Essential Thanksgiving Recipes.  Plus, they are all 5-ingredients or less!

Beyond the big meal, a first time host also has to think about decor and drinks.  Fear not!  I have included a super simple, all-natural centerpiece as well as a mixed drink that will really get your party started.  What are we waiting for, let’s eat!

1)  Roasted Turkey:

Believe it or not, the centerpiece of your holiday table can be prepared with under 5 ingredients.  If this is your first attempt at the big bird, you can follow our easy step-by-step instructions, or even watch this video demo!  It is easier than you think, and once your moist and juicy, perfectly golden bird comes out of the oven you are sure to wow your guests.

2)  Smoky Golden Mashed Potatoes:

Mashed potatoes are a must at Thanksgiving.  No time to peel, boil and mash potatoes?  No problem.  This recipe is not only quick and easy, but it can be prepared on the stovetop or even in the microwave!  Plus, it involves bacon and cheese.  What more do I need to say?!

Smoky Golden Mashed Potatoes

2 packages Idahoan Buttery Golden Mashed Potatoes

1/2 cup bacon, crisped and crumbled

1 cup shredded smoky Gouda cheese

Prepare mashed potatoes according to package. Stir in bacon and cheese. Serves 8.

3)  Moist and Savory Stuffing:

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing – it’s delicious as is, but it’s also a great foundation recipe that you can customize with your family’s favorite add-ins.

Be sure to keep some extra chicken broth on hand during the holidays.   You can add a bit to your leftovers and it will help keep them moist when reheating after Thanksgiving!

Moist and Savory Stuffing

2 1/2 cups Swanson Chicken Broth

Generous dash ground black pepper

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

4)  Orange Glazed Beets:

I like any recipe that can be prepared in advance.  Makes the big day so much less stressful!  These beets can be prepared a day in advance of serving and then reheated over medium-low heat.  I also love that the beets have already been peeled and pickled, not to mention they are filled with antioxidants! 

Orange Glazed Beets

1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets

1/4 cup fresh orange juice

1  tablespoon cornstarch

1 tablespoon packed brown sugar

2 teaspoons orange peel

Orange peel for garnish (optional)

Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.  In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.  Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.  Makes 4 servings.

5)  Easy Apple Crisp:

Effortless Table Decor:

Save money on a pricey floral arrangement and create an all-natural homemade centerpiece instead!  Here is all you will need to create this beautiful display:

-Mason Jars

-Birdseed

-Cat Tail’s

-Ribbon or twine

You did it!  Cheers, have a drink!  Time for Cranberry Margaritas:

Whew!  See, I knew you could do it!  Now, sit back, relax and have a drink.  Jellied cranberry sauce is used in a new and exciting way in these festive margaritas.  Once again, only 5-ingredients!  Cheers!

Cranberry Margaritas

1 1/4 cups Frozen Cranberry Juice Cocktail Concentrate, thawed

1 1/4 cups Tequila

1 cup Canned Jellied Cranberry Sauce

10 Tablespoons Fresh Lime Juice

6 Tablespoons Orange Liqueur

Place cranberry concentrate, tequila, cranberry sauce, lime juice and orange liqueur in a blender and blend until smooth. Pour half of mixture into a bowl and set aside. To remaining base in blender, add 3 1/2 cups of ice and blend until slushy. Pour into salt rimmed margarita glasses and serve. Repeat with remaining margarita base and remaining ice cubes.

Cracker Barrel Easy Peas-y Side Dish

4 Comments | Written on November 21, 2011 at 6:00 am , by Kristina Vanni

This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!

Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.

Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”

For more entertaining ideas and festive tips, be sure to visit our “Host the Holidays” group.  There you will find even more great recipes from Cracker Barrel Cheese!

Easy “Peas-y” Cheddar Chunk and Peanut Salad   (click here to view and print recipe)

Stir-fried Brussels Sprouts with Bacon and Caraway Seeds

10 Comments | Written on November 18, 2011 at 5:00 am , by Kristina Vanni

 

Right about now, we are getting ready to purchase a Thanksgiving turkey and finalize the menu for the big day.  If you are looking for a new side dish to try this year, I think these Stir-fried Brussels Sprouts are the way to go!  With only a few ingredients the dish is a flavor powerhouse.  Plus, they can be prepared on the stove top – without taking up valuable real estate in the oven!

We have so many Thanksgiving resources for you here on Better Recipes, browse around for more menu ideas.

Traditional:

Thanksgiving Dinner Recipes

Thanksgiving Side Dish Recipes

Thanksgiving Dessert Recipes

Thanksgiving Leftovers

Special Diet: 

Healthy Thanksgiving Recipes

Low-Carb Thanksgiving Recipes

Diabetic-Friendly Thanksgiving Recipes

Other Facts and Information:

Why do we eat turkey on Thanksgiving?

How to Cook a Turkey

STIR-FRIED BRUSSELS SPROUTS WITH BACON AND CARAWAY SEEDS  

1 lb Brussels sprouts, trimmed and washed

2 tablespoons olive oil

4 slices bacon, chopped

Salt and pepper, to taste

1 teaspoon caraway seeds, lightly crushed

Slice the Brussels sprouts into fine shreds, set aside.  Heat the oil in a wok or large frying pan and add bacon.  Cook for 3-5 minutes, or until the bacon is beginning to turn golden.  Add the shredded sprouts to the wok or pan and stir-fry for 1-2 minutes, or until lightly cooked.  Season the sprouts with salt and pepper to taste, and stir in the caraway seeds.  Cook for 30 seconds more, then serve immediately.

Cracker Barrel Pimento Cheese Sandwich Wreath

5 Comments | Written on November 17, 2011 at 5:00 am , by Kristina Vanni

Holiday entertaining season is upon us!

Thanksgiving is just a week away, Christmas is right around the corner, and New Year’s Eve will be here before you know it!  With so many celebrations this time of year, I am always on the lookout for fun new festive finger foods.  This recipe for a “Pimento Cheese Sandwich Wreath” fits the bill.  It can be prepared with only a few ingredients, including two blocks of Cracker Barrel Extra Sharp Cheddar Cheese, and, of course, a big red bow!  Check out the video for step-by-step instructions for making this adorable appetizer.

Shopping list:

-2 blocks, Cracker Barrel Extra Sharp Cheddar Cheese

-Pumpernickel Cocktail Bread

-Light Rye Cocktail Bread

-Mayonnaise

-Hot Sauce

-Pimientos

-Onion

-Curly Parsley

-Red Bow

Don’t forget to take your coupons!  $1 off any two cheeses is available on the Cracker Barrel Facebook page.

Entertaining Tips:

1)  Preparation and Planning – You want to be a guest at your own party!  With Cracker Barrel Cheese, and a little planning, it’s easy.  Prepare the pimento cheese a day or two before the party, but do not assemble the sandwiches.  Store, covered, in the refrigerator until the big day!

2)  Signature Drinks – Make your party memorable with fun beverages.  Browse around Better Recipes for ideas.

We have a list of our “Top 20 Mixed Drinks,” an array of Martini Recipes, exciting Party Punches, as well as a variety of Non-Alcoholic Drinks.   

3)  Party Playlist – Music will set the tone for your party.  Here are a few options:

-Fill up your iPod with your favorite tunes and hook up to speakers for all to enjoy.

-Turn on your TV to one of the cable music channels.  This time of year there is often a holiday station.

-Pop in a holiday CD.  I just bought the new Michael Buble Christmas album, and I am already hooked!

4)  Dress the Part – Show off your style not only through your food, but also your wardrobe.  Maybe add a little flair to your apron, or if you are feeling crafty, make your own!  I might be donning this sparkly LBA (Little Black Apron) instead of the LBD (Little Black Dress)!

5)  Host the Holidays - for more recipes, tips, discussions and more, visit the “Host the Holidays” group page.

PIMENTO CHEESE SANDWICH WREATH  (click here to view and print recipe)

1 cup mayonnaise

2 Tablespoons finely chopped onion

1/2 teaspoon hot sauce

1-1/2 packages Cracker Barrel Sharp Cheddar Cheese, coarsely shredded

1/2 cup diced drained pimentos

1 loaf Pumpernickel Cocktail Bread

1 loaf Light Rye Cocktail Bread

Garnish:  Curly parsley, Red bow

In a food processor, blend the mayonnaise, onion, and hot sauce.  Add the shredded cheese and pulse until finely chopped.  Add the pimientos and pulse until just combined.  Transfer the cheese to a bowl.  Refrigerate at least 1 hour, but cheese can be made up to 3 days ahead.

To assemble sandwiches, spread Pimento Cheese onto slices of cocktail bread.  Use half of the cheese to make pumpernickel sandwiches and the other half to make rye sandwiches.

To assemble wreath, stand the sandwiches upright on your serving platter.  Alternate the pumpernickel and rye sandwiches.  Garnish with sprigs of curly parsley and a red bow.

Take 5 November – How to Make Mashed Potatoes

6 Comments | Written on November 16, 2011 at 5:00 am , by Kristina Vanni

 

Two words:  Mashed Potatoes

Is it even possible to have Thanksgiving dinner without them?  For me, no way!  There is just something special about my Mom’s mashed potatoes.  I remember when I made them for my first Thanksgiving away from home and with one bite it transported me right back to our dining room table.

If this is your first year hosting the big meal, don’t worry, I am here to show you how to make buttery, creamy, fool-proof mashed potatoes.  Check out the latest episode of “Take 5.”  Yes, these potatoes are so easy, there are only 5 ingredients!

Mom’s Mashed Potatoes  (click here to view and print recipe) 

Ingredients:

5 lb Potatoes

4 cups  Water

2 tsp Salt

1/2 cup Butter

2 pkgs  (3 Ounces Each) Cream Cheese, cut into pieces

1 tsp Salt

1/8 tsp Pepper

1 1/2 cups Milk, slightly warmed

Butter

Paprika, optional

Directions:

Peel and quarter potatoes. Heat the water and 2 teaspoons salt in a 4-quart pan or Dutch oven over high heat until it boils. Add potatoes. Cover and cook until the mixture returns to a boil. Reduce heat to low and cook another 20 minutes or until potatoes are tender. Drain potatoes and return to pan.

Mash potatoes with a potato masher until smooth. Mix in the butter, cream cheese, 1 teaspoon salt, and pepper until smooth. Gradually add the warm milk, using as much as needed of the 1-1/2 cups to make the potatoes creamy and fluffy, mixing well after each addition.

Cool potatoes, then refrigerate in a tightly covered container. You can make these several days before Thanksgiving.

When ready to heat, spread half of the potatoes in a buttered 8-inch square glass baking dish. Dot with some butter and sprinkle with paprika, if desired. Repeat making another pan, if you need more. Bake at 350 degrees for about 40 minutes or until hot.