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6 Crowd-Pleasing Dishes for Seasonal Holiday Parties

6 Crowd-Pleasing Dishes for Seasonal Holiday Parties

  • Genna Heintzkill
  • Nov 18, 2018

Want to be the talk of your next holiday potluck? Bring an innovative dish that is chock-full of flavor, and everyone will be asking for the recipe. Here are six crowd-pleasing sides and appetizers for your next seasonal soiree.

Goat Cheese and Pistachio Balls

Blend 4 ounces plain goat cheese, 8 ounces cream cheese, 2 tablespoons honey and 2 teaspoons fresh thyme in a mixer. Form the mixture into a ball and roll it in half a cup of chopped pistachios. Cool for 1 hour.

Fancy Hashbrown Casserole

Cook 1 pound of chopped bacon in a frying pan and preserve 1 tablespoon of the drippings. Add 1/2 cup of chopped onion, 3/4 cup of chopped bell pepper and 8 ounces of mushrooms to the drippings and cook for 4 minutes over heat. Stir in 2 tablespoons of Dijon mustard and 1/2 teaspoon salt and pepper. Beat 12 eggs and 3/4 cup of milk with a whisk in a separate bowl.

Spray your baking dish with cooking spray and spread out half a bag of frozen hashbrowns. Spread onion mixture on top, then sprinkle 1 cup of shredded cheese and the remaining hashbrowns. After cooling for 8 hours, bake for one hour at 325 degrees. Top with 1 cup of shredded cheese and bacon, and bake additional 5 minutes.

Fresh Spinach Dip

Mix 1 bunch of fresh spinach with the stems removed and 1 bunch of chopped green onions. Add 8 ounces of washed and sliced water chestnuts. Mix in 8 ounces of sour cream, 2 1/2 cups mayonnaise, 1 packet of dry vegetable soup mix, 1/2 packet of dry onion soup mix. Serve in regular or bread bowl.

Orzo Salad

Boil 4 cups of chicken broth and stir in 1 1/2 cups of orzo. Cook until orzo is tender (about 7 minutes), and then drain. Transfer the orzo into a bowl, toss for one minute, and then allow it to cool. Toss the cooled orzo with one can of drained and rinsed garbanzo beans, 1 1/2 cups halved red and yellow teardrop tomatoes, 3/4 cup chopped red onion, 1/2 cup chopped basil, and 1/4 cup chopped mint.

Create red vinaigrette with 1/2 cup red wine vinegar, 1/4 cup fresh lemon juice, 2 teaspoons honey, 2 teaspoons salt, 3/4 teaspoon ground black pepper, and 1 cup EVOO. Top salad with vinaigrette.

Cranberry Apple Sweet Potatoes

Spread 1 can of apple pie filling in a 2-quart pan, and lay 40 ounces of chopped sweet potatoes over the filling. Stir 3/4 cup of cranberry sauce, 2 tablespoons apricot preservatives, and 2 tablespoons orange marmalade in a separate bowl. Spoon the mixture over the sweet potatoes and bake at 350 degrees for 25 to 30 minutes. Sprinkle pecans on top as desired.

Chili Pecans

Line a baking pan with foil. Combine 2 cups halved pecans, 2 tablespoons maple syrup or coffee liqueur, and 4 tablespoons vegetable oil in a bowl. Stir in 2 tablespoons sugar and 2 tablespoons ground Chimayo pepper. Bake at 250 degrees for 45 minutes, stirring twice.

Sources:

http://www.familycircle.com/recipe/goat-cheese-pistachio-ball/

https://www.epicurious.com/recipes/member/views/bacon-mushroom-hashbrown-bake-52564301

http://allrecipes.com/recipe/24166/ultimate-spinach-dip/

http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-salad-recipe-1944175

http://www.midwestliving.com/recipe/vegetables/cranberry-apple-sweet-potatoes

http://www.midwestliving.com/recipe/appetizers-snacks/chili-pecans

 

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