Spinach and Artichoke Bites

Ingredients

2 boxes of mini phyllo shells

1 package of frozen chopped spinach

1 can of artichoke hearts, drained and diced

10 oz. shredded mozzarella cheese

1/3 cup of mayonnaise

1/3 cup of sour cream

1 tsp. of garlic powder

salt and pepper to taste

Directions

1. Thaw frozen chopped spinach and squeeze out excess water.  Place in large mixing bowl
2. Dice artichokes and place in bowl.  Add garlic powder, salt, pepper, mayo, sour cream and mozzarella cheese
3. Mix all ingredients until combined
4. Place phyllo shells on a baking sheet and fill with spinach and artichoke mixture
5. Bake at 350 degrees for 20 minutes

Baked Brie Bites

Ingredients

1 Can of Crescent Dough (You can use the rolls or sheet)

1 Wedge of Brie Cheese

1 Jar of Fig Spread (You can use any flavor, Sour Cherry, Cranberries, Honey, etc.)

1/4 Cup of Pecans Chopped

Directions

1.) Preheat oven to 350 Degrees

2.) Grease a mini muffin tin

3.)  Cut crescent dough into squares and place in muffin tins

4.)  Chop Brie into squares and place in muffin tin on top of crescent dough

5.)  Top Brie with fig spread and chopped pecans

6.) Bake at 350 Degrees for 10 minutes

Christmas Potpourri

Potpourri Recipe

Ingredients

1 Orange, Sliced

1 Cup Fresh Cranberries

2-3 Sprigs of Pine or Rosemary

1 Tablespoon Cloves

2-4 Cinnamon Sticks

Directions

*Slice orange and place in a medium saucepan with cranberries, pine, cloves, cinnamon sticks, and 2 cups of water

*Simmer mixture and turn heat to low.  Your house will then smell amazing!

Sticky Buns

Ingredients

Frozen Rolls (I use Rhodes)

1 Box Cook & Serve Vanilla Pudding

1 Stick of Butter

1 Cup of Brown Sugar

2 tsp. Milk

2 tsp. Cinnamon

Nuts (Optional)

Directions

1.) Spray bunt pan with Pam

2.)  On stove top bring Butter, Pudding, Brown Sugar, Milk, and Cinnamon to a boil over medium heat

3.)  Pour hot mixture into bunt pan and place 15-20 frozen rolls around the pan

4.)  Cover with Cling Wrap that has been sprayed with Pam and let rise overnight

5.)  Bake @ 350 for 35-40 minutes (I typically cover the pan with foil until the last 10-15 minutes)

Christmas Punch

Ingredients

2 Bottles of Sparkling Wine (Sparkling Brut)

1 Bottle of Sprite (I used 2 Liter Sprite Zero)

1 Container of Raspberry Sherbet (I used 4-6 scoops)

2 Cups of Cranberries

Directions

1.)  Mix all ingredients together and serve chilled

Acrylic Vase

Fruit Dip

Ingredients

1 8 oz. package of Cream Cheese

1 small container of Marshmallow Fluff

Directions

1.  Using a small hand held mixer combine cream cheese and marshmallow fluff until creamy
2. Refrigerate until ready to serve

Mango Salsa

Ingredients

2 Mangos

1 Red Pepper

1 Green Pepper

2 Jalapenos

1 Small Red Onion

1 Small Bunch of Cilantro

Juice of 1 Lime

Pinch of Salt

Directions

1.) Chop mangos, red pepper, green pepper, jalapenos, red onion, and cilantro

2.)  Mix all together in a medium bowl

3.)  Juice the lime over the salsa mixture and add salt

4.)  Mix and Enjoy

**You can eat right away but I always refrigerate for at least an hour before serving

Corn Salsa

Ingredients

1 Bag of frozen Sweet Corn

1 Small Red Onion, diced

1 Red Pepper, diced

2-3 Jalapeno’s, diced

1 Bunch of Cilantro, chopped

1/2 cup of Queso Fresco Cheese, crumbled

2 TBSP. Olive Oil

Dressing

3 TBSP. Sour Cream

2 TBSP. Mayo

Juice of 1 Lime

1/2 tsp Cumin

1/2 tsp. Paprika

1/2 tsp. Chipotle Chili Powder

1/2 tsp. Salt

Directions

1.)  Heat Olive Oil in a skillet over medium heat.  Add corn and cook until golden brown (you can also grill corn cobs) about 10 minutes

2.)  Chop Red Onion, Red Pepper, Jalapenos and Cilantro.  Add to a medium bowl and add Corn and Queso Fresco Cheese

3.)  In a separate bowl mix all dressing ingredients together.  Whisk until creamy

4.)  Pour dressing over corn mixture and mix all ingredients together

5.)  Top with additional crumbled Queso Fresco

6.)  Place in fridge until ready to serve (you can serve hot or cold)

**Serve as a side dish when you grill out or would be great served as corn salsa with chips

Italian Chopped Salad

Ingredients

1 bag of Baby Spring Salad Mix (or lettuce of choice)

1 can of Chick Peas

1 small container of Cherry Tomatoes, sliced in half

1 small Red Onion, sliced into thin rings (I only used 1/4 of the onion)

1/2 cup of Pepperoncini Rings

1/4 cup of Provolone Cheese, sliced or cubed thin

1/4 cup of Salami, sliced thin

Italian Dressing (I used store bought)

Salt and Pepper to taste

Directions

1. In a large bowl mix in Lettuce, sliced Red Onion, Cherry Tomatoes, Pepperoncini Rings, Provolone Cheese, Salami, Chick Peas
2. Season with Salt and Pepper to taste
3. Top with Italian dressing and mix the salad together
4. Chill until ready to serve

Spring Sangria

Ingredients

2 Bottles of Pinot Grigio

1 can of Lime La Croix

1 cup of Lime Juice

1 cup of Strawberry Simple Syrup

1 cup of Sugar

1 cup of Water

3 cups of Strawberries, sliced

2 Oranges, sliced

6-8 Limes (2 sliced, 6 for juicing)

1 Package of Fresh Mint

Simple Syrup

1.  On the stove top over medium heat mix sugar, water and 2 cups of strawberries.  Bring to a boil.  Once at a boil simmer for 10 minutes
2. Strain syrup mixture into a cup and use a spoon to smash strawberries to get all of the juices out.  You can then throw away the excess smashed strawberries.  Let syrup cool

Directions

1. Squeeze limes to make 1 cup of juice (you can also use lime juice concentrate)
2. Pour 2 bottles of Pinot Grigio, 1 cup of strawberry simple syrup, 1 cup lime juice, and 1 can of lime La Croix into a pitcher
3. Place sliced oranges, limes, strawberries, and mint leaves in the Sangria
4. Chill until ready to serve
5. Fill each glass with ice, orange, lime, and strawberry slices.  Pour Sangria into each glass and top with mint leaves

Froze Recipe

Froze Recipe

Heirloom Tomato and Mozzarella Salad

Tomato and Mozzarella Salad Recipe

Ingredients

3-5 Heirloom Tomatoes, Sliced

1 Package of Fresh Mozzarella Cheese, Sliced

1 Bunch of fresh Basil

1 TBSP. Olive Oil

Salt and Pepper to taste

2 TBSP. Balsamic Glaze

Directions

1.)  Slice Tomatoes and Mozzarella and place on serving platter

2.)  Sprinkle with Salt, Pepper, and Olive Oil

3.)  Add Basil throughout the platter and sprinkle with balsamic glaze

Christmas Punch Recipe

Ingredients

2 Bottles of Sparkling Wine (Sparkling Brut)

1 Bottle of Sprite (I used 2 Liter Sprite Zero)

1 Container of Raspberry Sherbet (I used 4-6 scoops)

2 Cups of Cranberries

Directions

1.)  Mix all ingredients together and serve chilled

Baked Brie Bites

Ingredients

1 Can of Crescent Dough (You can use the rolls or sheet)

1 Wedge of Brie Cheese

1 Jar of Fig Spread (You can use any flavor, Sour Cherry, Cranberries, Honey, etc.)

1/4 Cup of Pecans Chopped

Directions

1.) Preheat oven to 350 Degrees

2.) Grease a mini muffin tin

3.)  Cut crescent dough into squares and place in muffin tins

4.)  Chop Brie into squares and place in muffin tin on top of crescent dough

5.)  Top Brie with fig spread and chopped pecans

6.) Bake at 350 Degrees for 10 minutes

Christmas Potpourri

Potpourri Recipe

Ingredients

1 Orange, Sliced

1 Cup Fresh Cranberries

2-3 Sprigs of Pine or Rosemary

1 Tablespoon Cloves

2-4 Cinnamon Sticks

Directions

*Slice orange and place in a medium saucepan with cranberries, pine, cloves, cinnamon sticks, and 2 cups of water

*Simmer mixture and turn heat to low.  Your house will then smell amazing!

Baked Pineapple

Ingredients

1 Can of Crushed Pineapple

2 Eggs, beaten

1/2 cup of Sugar

1 tsp. Cinnamon

2 TBSP Cornstarch

1 TBSP Butter, melted

Directions

1.) In a medium bowl add crushed Pineapple, Eggs, Sugar, Cornstarch, and Cinnamon.  Mix well until all ingredients are evenly mixed together

2.)  Pour into a baking dish

3.)  Drizzle melted butter on top and sprinkle with cinnamon

4.)  Bake at 350 degrees for 30 minutes

Stuffed Mushrooms

Ingredients

2 packages of whole Mushrooms

1 package of Bob Evans Ground Sausage

4 oz. Cream Cheese

1 TBSP minced garlic

1 TBSP Parsley

1/4 cup of Parmesan Cheese

1/4 cup of Panko Bread Crumbs

Directions

1.)  Clean Mushrooms and remove stems (be careful not to break the mushroom).  Set mushrooms on baking sheet

2.)  In a skillet cook sausage until browned.  Add in garlic, cream cheese, and parsley.  Once cream cheese is melted remove from heat

3.)  Stir in Parmesan Cheese and Bread Crumbs

4.)  Divide sausage mixture evenly among mushrooms

5.)  Bake at 375 degrees for 20 minutes or until mushrooms are cooked through and the tops are golden brown.

6.)  Garnish with chopped Parsley and serve!

Baked Brie with Pecans

Ingredients

1 Package of Brie wrapped in Puff Pastry

1 cup of chopped Pecans

1/4 cup of Brown Sugar

1/4 cup of Maple Syrup

1 tsp Cinnamon

Directions

1.)  In a saucepan over medium heat stir together Brown Sugar, Maple Syrup, Cinnamon, and Pecans.  Stir until brown sugar is melted and all Pecans are evenly coated

2.)  Place Brie in the center of a baking dish and top with Pecans and syrup

3.)  Bake at 350 degrees for 20 minutes

4.)  Serve immediately with crackers, bread, or cinnamon and sugar pita chips

**If you cannot find Brie already wrapped in puff pastry you can make your own.  Just buy a Brie wheel and puff pastry.  Wrap the brie in the puff pastry and baste with egg white

Sticky Buns

Ingredients

Frozen Rolls (I use Rhodes)

1 Box Cook & Serve Vanilla Pudding

1 Stick of Butter

1 Cup of Brown Sugar

2 tsp. Milk

2 tsp. Cinnamon

Nuts (Optional)

Directions

1.) Spray bunt pan with Pam

2.)  On stove top bring Butter, Pudding, Brown Sugar, Milk, and Cinnamon to a boil over medium heat

3.)  Pour hot mixture into bunt pan and place 15-20 frozen rolls around the pan

4.)  Cover with Cling Wrap that has been sprayed with Pam and let rise overnight

5.)  Bake @ 350 for 35-40 minutes (I typically cover the pan with foil until the last 10-15 minutes)

Christmas Tree Drink Dispenser

Ornament Cup with Straw

Red Cake Stand

Christmas Wine Glasses

Bar Cart

Christmas Punch Recipe

Ingredients

2 Bottles of Sparkling Wine (Sparkling Brut)

1 Bottle of Sprite (I used 2 Liter Sprite Zero)

1 Container of Raspberry Sherbet (I used 4-6 scoops)

2 Cups of Cranberries

Directions

1.)  Mix all ingredients together and serve chilled

Baked Brie Bites

Ingredients

1 Can of Crescent Dough (You can use the rolls or sheet)

1 Wedge of Brie Cheese

1 Jar of Fig Spread (You can use any flavor, Sour Cherry, Cranberries, Honey, etc.)

1/4 Cup of Pecans Chopped

Directions

1.) Preheat oven to 350 Degrees

2.) Grease a mini muffin tin

3.)  Cut crescent dough into squares and place in muffin tins

4.)  Chop Brie into squares and place in muffin tin on top of crescent dough

5.)  Top Brie with fig spread and chopped pecans

6.) Bake at 350 Degrees for 10 minutes

Holiday Charcuterie Board

Christmas Potpourri

Potpourri Recipe

Ingredients

1 Orange, Sliced

1 Cup Fresh Cranberries

2-3 Sprigs of Pine or Rosemary

1 Tablespoon Cloves

2-4 Cinnamon Sticks

Directions

*Slice orange and place in a medium saucepan with cranberries, pine, cloves, cinnamon sticks, and 2 cups of water

*Simmer mixture and turn heat to low.  Your house will then smell amazing!

Goat Cheese with Fig Jam and Pistachios

Goat Cheese with Fig Jam and Pistachios Recipe

Red White and Blue Fruit Cookies

Ingredients

1 Package Store Bought Sugar Cookie Dough

1 Container Cool Whip

1 8 oz. Block of Cream Cheese

1/4 Cup Powdered Sugar

2 tsp. Vanilla Extract

2 Cups Fruit of Choice (I used a mix of Strawberries, Blueberries, and Raspberries)

Directions 

1.)  Bake Sugar Cookies according to package and let cool

2.) Mix together Cream Cheese, Cool Whip, Powdered Sugar, and Vanilla using a hand mixer

3.)  Spread Icing on the Cookies and Decorate with Fruit of Choice

Summer Berry Trifle

Ingredients

1 Fresh Angel Food Cake, cubed into bite size pieces

1 Pint Blueberries

1 Container of Strawberries, sliced

1 Vanilla Pudding Mix, prepared according to package

1 Container of Cool Whip

Directions

1.)  Prepare vanilla pudding according to package and place in fridge to set

2.)  Slice strawberries and cut angel food cake into bite size pieces

3.)  Begin layering Trifle with angel food cake, pudding, cool whip, strawberries and blueberries.  Repeat layering until you end with Cool Whip on top.  Then create design with fruit on top

No Bake Strawberry Cheesecake Bars

No Bake Strawberry Cheesecake Bars Recipe

Baked Pineapple

This baked pineapple dish was one that my Mom made every Christmas and it always reminds me of her.  It goes perfectly with ham and is an easy side dish to whip up.

Ingredients

1 Can of Crushed Pineapple

2 Eggs, beaten

1/2 cup of Sugar

1 tsp. Cinnamon

2 TBSP Cornstarch

1 TBSP Butter, melted

Directions

1.) In a medium bowl add crushed Pineapple, Eggs, Sugar, Cornstarch, and Cinnamon.  Mix well until all ingredients are evenly mixed together

2.)  Pour into a baking dish

3.)  Drizzle melted butter on top and sprinkle with cinnamon

4.)  Bake at 350 degrees for 30 minutes

Appetizers

Stuffed Mushrooms

Ingredients

2 packages of whole Mushrooms

1 package of Bob Evans Ground Sausage

4 oz. Cream Cheese

1 TBSP minced garlic

1 TBSP Parsley

1/4 cup of Parmesan Cheese

1/4 cup of Panko Bread Crumbs

Directions

1.)  Clean Mushrooms and remove stems (be careful not to break the mushroom).  Set mushrooms on baking sheet

2.)  In a skillet cook sausage until browned.  Add in garlic, cream cheese, and parsley.  Once cream cheese is melted remove from heat

3.)  Stir in Parmesan Cheese and Bread Crumbs

4.)  Divide sausage mixture evenly among mushrooms

5.)  Bake at 375 degrees for 20 minutes or until mushrooms are cooked through and the tops are golden brown.

6.)  Garnish with chopped Parsley and serve!

Baked Brie with Pecans

Ingredients

1 Package of Brie wrapped in Puff Pastry

1 cup of chopped Pecans

1/4 cup of Brown Sugar

1/4 cup of Maple Syrup

1 tsp Cinnamon

Directions

1.)  In a saucepan over medium heat stir together Brown Sugar, Maple Syrup, Cinnamon, and Pecans.  Stir until brown sugar is melted and all Pecans are evenly coated

2.)  Place Brie in the center of a baking dish and top with Pecans and syrup

3.)  Bake at 350 degrees for 20 minutes

4.)  Serve immediately with crackers, bread, or cinnamon and sugar pita chips

**If you cannot find Brie already wrapped in puff pastry you can make your own.  Just buy a Brie wheel and puff pastry.  Wrap the brie in the puff pastry and baste with egg white

Dutch Apple Pie with Caramel Drizzle and Graham Cracker Crust 

Pie Filling Ingredients

1 Store Bought Graham Cracker Pie Crust

5 Medium Apples, Peeled, Cored, and Sliced (I used Jonagold)

2 TBSP Unsalted Butter, Melted

1 TBSP Lemon Juice

1/2 Cup of Sugar

3 TBSP Flour

1 tsp Cinnamon

Pie Topping Ingredients

1/2 Cup of Brown Sugar

3/4 Cup of Flour

1/2 tsp Nutmeg

1/2 tsp Cinnamon

6 TBSP Butter, Melted

1 tsp Vanilla

1 Jar of Caramel Sauce to drizzle on top (Optional)

Directions 

1.)  Slice Apples and place in mixing bowl.  Pour in Melted Butter, Lemon Juice, Sugar, Flour and Cinnamon.  Stir until all ingredients are mixed and apples are evenly coated

2.)  Pour apple mixture in graham cracker crust

3.)  Using another bowl mix brown sugar, flour, nutmeg, cinnamon, melted butter, and vanilla together until a crumb mixture forms

4.)  Sprinkle crumb topping over pie filling

5.)  Bake at 350 Degrees for 40 minutes

6.)  Drizzle with caramel sauce and serve warm with ice cream

Peach Bellini Punch

Ingredients

2 Bottles of Peach Wine

2 Packages of Frozen Peaches

1 Bottle of Prosecco

Directions

1.)  Puree 1 1/2 bags of Peaches in blender

2.)  Mix together Peaches, Peach Wine, and Prosecco in beverage dispenser of choice and top with remaining frozen peaches

**You can double the recipe based on party size.  This served 10 people

Prosecco Lemonade Punch

Ingredients

1 Can of Frozen Pink Lemonade

1  2 Liter Bottle of Sprite Zero

1-2 Bottles of Champagne (I used 2 Bottles of Prosecco)

1 Bag of Frozen Strawberries (they add flavor and act as ice)

**To make an individual glass of this punch follow this recipe

1/2 Can of Sprite

1/2 Cup of Pink Lemonade (Ready to serve juice)

1 Cup of Prosecco

Handful of strawberries

Peach Bellini Punch

Ingredients

2 Bottles of Peach Wine

2 Packages of Frozen Peaches

1 Bottle of Champagne

Directions

1.)  Puree 1 1/2 bags of Peaches in blender

2.)  Mix together Peaches, Peach Wine, and Champagne in beverage dispenser of choice and top with remaining frozen peaches

**You can double the recipe based on party size.  This served 10 people