December 2008 - Easy Holiday Appetizers!

December 2008

Easy Holiday Appetizers!

At the home of: Karisa Stahle

Christmas Tree Rollups

From the kitchen of: Stacy Hart

2 boxes cream cheese

1 tsp dry ranch dip (from packet)

1/4 red pepper, diced very small

1/4 yellow or green pepper, diced very small

1/4 cup chopped parsley, very small

Ham, diced

4 spinach tortillas

Soften cream cheese, leave in mixing bowl. Add about 1 tsp of dry ranch dip. Add peppers, ham and parsley. Mix gently but thoroughly. Spread on tortillas. Roll tortillas tightly. Can be refrigerated ahead if wrapped in plastic wrap. Slice to desired thickness. Shape into triangles. Toothpick as the tree stump. Enjoy!

Option: Add a red pepper or olive or pimento to the top as a star!

Rumaki a.k.a. Bacon-Wrapped Water Chestnuts

From the kitchen of: Angela Rivers

1 lb bacon

1 can water chestnuts

1 cup brown sugar

1 cup ketchup

Cut bacon in half. Wrap around water chestnut and secure with toothpick. Bake at 425 degrees for 30-45 minutes. Drain off fat. Mix sugar and ketchup. Pour mixture over bacon. Turn oven temp down to 350 and bake for another 20 minutes. Can keep warm in a Crock Pot all day.

Easiest Nacho Dip

From the kitchen of: Becky Maher

1 can chili

8 oz cream cheese

Mix and keep warm in Crock Pot.

Cheesy Chili Dip

From the kitchen of: Karisa Stahle

1 can chili

4 oz cream cheese

1 tsp chili powder

1 cup cheese

1-2 garlic cloves, minced

1 chopped tomato

1 green onion

1 can sliced olives

Mix chili, cream cheese, chili powder, cheese and garlic. Put in 8x8 pan and bake at 350 degrees for 20 minutes. Top with remaining ingredients.

Fantasy Fudge

From the kitchen of: Tiffany Pringle

3 cups sugar

1 1/2 sticks butter

5 oz can evaporated milk

1 package semi-sweet chocolate chips

1 jar Jet-Puffed Marshmallow Creme

1 tsp vanilla

Line 9" square pan with foil, with ends of foil extending over sides. Place sugar, butter and milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Add chocolate and creme, stirring until completely melted. Add vanilla and mix well. Pour immediately into pan; spread to form even layer. Cover and let stand at room temperature.