holiday appetizers Archives - Mother 2 Mother Blog

Cheese Ball Recipes

November 18, 2013 by Rhonda Gales

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Holiday cheese ball recipes from Michelle Buffardi

Cheese balls are back and just in time for the holidays. I watched Access Hollywood, my first time, and they were making these adorable cheese balls which I love. I’m a big cheese and cracker fan, especially during the holidays, so these are going on my menu this season.

Here’s the recipes that were used on Access Hollywood:

Herbed Turkey

8 oz. cream cheese
6 oz. goat cheese
1 1/2 tbsp. herbs de Provence
1 garlic clove
1 tsp. mustard
1/4 cup slivered almonds

Note: I will be substituting my Chipped Beef and Green Onion cheese ball recipe instead of the herbed. Not a big fan of goat cheese, but I love the turkey idea.

For decorating:

dark raisin for eyes
1 whole almond for nose
1 small piece red pepper
Thin pretzel sticks for feathers
Dried papaya for feet (I will be using an orange pepper)
Chopped almonds to roll cheese ball in. (I’m going to substitute chopped walnuts)

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, the goat cheese, the herbs de Provence, garlic, mustard and salt. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least two hours.

Making the Turkey Cheese Ball:

Before serving, pinch a walnut-sized portion of cheese mixture from the ball; you will use that for the head. Re-form the remaining cheese ball and roll the ball in the almonds. Roll the remaining portion of cheese into a small ball and set it on top of larger ball – this is the turkey’s head. Cut the raisin in half and place each half on the head for the eyes. Place the almond in the middle for the beak, and arrange small piece of red pepper under the beak for the turkey’s wattle stick dried papaya slice into the bottom of the cheese ball for the feet. Last, arrange pretzel sticks on the back of the cheese ball to look like tail feathers

Chilly Penguin

16 oz. cream cheese
4 oz. blue cheese
2 tsp. chopped shallots
1/4 tsp. coarse salt
Dash hot sauce
1/2 cup poppy seeds, for coating

For decorating:

2 dark raisins
1 almond
1 carrot
1 red bell pepper
1 scallion

Using a stand mixer or a bowl and spatula, mix together the cream cheese, the blue cheese, shallots, salt and hot sauce. Form the mixture into a ball and refrigerate for at least 2 hours.

Before serving , remove a 2-inch piece of the cheese mixture, roll into a ball, and set aside, this will be the head. Re-form the remaining cheese mixture into an egg shape. Cut out a triangle shape roughly the length of your cheese ball from a sheet of wax paper. Press the wax paper into the cheese ball , with the widest part on the widest part of cheese ball. Roll the cheese ball in the poppy seeds and set the ball on a plate.

Slowly remove the wax paper; the ball should be covered in poppy seed, except for the penguin’s breast. Set the head on top of the penguin’s body and add the raisins for the eyes and almond for the beak. Slice off 2 equal sized rounds of the carrot and arrange them on either side as earmuffs. Connect the earmuffs with the green part of the scallion. Using a vegetable peeler, peel 1 long strip off the carrot; winds this around the penguin’s neck as a scarf. Slice the remaining carrot into toes and arrange at the bottom of the penguin’s body to make its feet, or use two red bell pepper slices.

Filed Under: appetizers, cheese ball recipes, cheese balls, cooking, Food-Recipes, free recipes, holiday appetizers, holiday menu ideas, holiday recipes, how to make cheese balls, Uncategorized

Sausage Wreath Recipe

December 15, 2012 by Rhonda Gales

Mini- Sausage Wreath

Ingredients:

– Mini sausages
– Refrigerated crescent dough rolls
– Red bell pepper
– 1/3 cup butter
– Rosemary for seasoning
– ½ cup BBQ sauce
– ½ cup whole berry cranberry sauce

Directions:

1. Preheat the oven to the temperature specified on the crescent dough rolls package.
2. Unroll the crescent roll dough and separate at the perforations to create 4 rectangles. Press together the remaining perforations in each rectangle.
3. With a knife or pizza cutter, cut each rectangle into 8 strips (for a total of 32 strips).
4. Wrap each mini sausage in a strip of dough. Lay out the crescent-wrapped sausages in a wreath formation with their sides touching on an ungreased cookie sheet.
5. Bake for 11-15 minutes or until golden brown.
6. While the wreath is baking, combine the BBQ sauce and cranberry sauce in a small saucepan over low heat. Stir until heated through. Serve with wreath for dipping.
7. Melt butter and brush the butter on top of the wreath. Sprinkle with rosemary.
8. Cut a red bell pepper into a bow shape for garnish.

Recipe courtesy of freefunchristmas.com

Filed Under: appetizers, Christmas appetizers, crescent rolls, Food-Recipes, holiday appetizers, holiday recipes, Uncategorized Tagged With: sausage recipes

Chicken Salad Recipe

October 29, 2012 by Rhonda Gales

The holidays are coming, and if your like me you will be entertaining. This recipe is great for finger sandwiches for birthday parties or baby showers too.

Ingredients:

1 Perdue Oven Stuffer Roaster
1 medium onion
6 medium dill pickles
6 boiled eggs
1 tsp. salt
1/2 tsp. pepper
1 tsp garlic powder
2 bullion cubes
1 30 ounce jar Hellman’s or Kraft real mayo

Boil the oven stuffer roaster in a large pot with the onion, salt, pepper, garlic powder and bullion cubes until it falls off the bone. Broth can be kept for soup.

Remove the chicken from the pot and allow to cool for 10 minutes. Remove the skin and de-bone the chicken while it’s still warm. Chop the pickles, eggs and a small onion to add to the chicken salad. Place the warm chicken in a chopper and finely chop. Thoroughly mix the ingredients with the chopped chicken in a large bowl by hand. Next add 1 teaspoon to 1 tablespoon of sugar. Add a little salt and pepper to taste. Add in 3/4 of the jar of mayo and mix thoroughly with a spoon. Chill overnight and add the remaining jar of mayo.

Spread mixture on party rolls and enjoy.

Filed Under: appetizers, baby shower recipes, chicken salad recipe, Food-Recipes, holiday appetizers, how to make chicken salad, Uncategorized

Veggie Spread/Dip

April 6, 2010 by Rhonda Gales

I served this wonderful veggie spread for Easter and it was a hit. I thought I would share it with my readers:

1 8 oz. Philadelphia Cream Cheese
4 – 6 oz of Sour Cream
1/2 finely chopped Red Pepper
1/2 finely chopped Yellow Pepper
1 small finely chopped red onion
6 – 8 broccoli flowerettes finely chopped (do not use the stems)
1 – 2 4 oz packs of All Season Italian Dressing (Season to your taste)

Mix room temperature Cream Cheese and sour cream. Add in chopped vegetables and Italian dressing mix well. Chill for several hours and serve with an assortment of crackers and vegetables on a nice tray. Huge hit!

Filed Under: appetizers, holiday appetizers, Uncategorized Tagged With: vegetable dips

Hot Dog and Bacon Wraps – Holiday Appetizers –

December 25, 2009 by Rhonda Gales

Hot Dog and Bacon Roll Ups

20 slices of bacon
2 pounds of beef hot dogs, approximately 20
brown sugar

Take a piece of hot dog and wrap a piece of bacon around hot dog. Secure with a colorful toothpick. Place a layer of hot dogs in the bottom of a crockpot and sprinkle generously with brown sugar.

Repeat layering until all hot dogs are used ending with brown sugar. Cover and cook on low for 5 – 6 hours. Makes 60 appetizers. Great for a baby shower or holiday party.

Filed Under: baby shower recipes, Christmas snacks, easy recipes, Food-Recipes, holiday appetizers, Uncategorized

Chicken and Bacon Wraps – Holiday Appetizers

December 25, 2009 by Rhonda Gales

Chicken and Bacon Wraps

Boneless chicken tenders
Maple Brown Bacon or Plain Bacon
Brown Sugar

Cut chicken tenders in half. Cut and wrap a piece of bacon around each piece and insert a decorative tooth pick to hold it together. If you use plain bacon, sprinke appetizers with brown sugar once you remove them from the oven. Bake at 350 for 30 minutes or until bacon is crisp. Place on decorative plate. Make plenty they will go fast.

Filed Under: appetizers, baby shower recipes, easy chicken recipes, Food-Recipes, holiday appetizers, Uncategorized

Crab Dip Recipe – Great Appetizer

December 25, 2009 by Rhonda Gales

Crab Dip Recipe

Stick of butter
1/2 cup chopped onion
1/4 cup of parsley
1 pint of 1/2 and 1/2
2 tablespoon of flour
Dash of red pepper
1 pound of crab meat
8 ounces of grated Swiss cheese

Melt butter and add onions. Simmer until tender. Add parsley, cream, and red pepper. Thicken with flour (add slowly). Mix in crab meat. Place ingredients in a baking dish. Cover with Swiss cheese and bake for 30 minutes. Serve warm with Nonni’s Panetini.