Here is our favorite Christmas lady Lois showing the huge fruit salad that we make each visit for the residents. We each bring the same fruit every time and end up with this beautiful presentation. This month we used a party theme and did appetizers and desserts. Here are a few that we made to spread some holiday cheer.
Mini-Wreath Sandwiches made by Kathy
Spread:
5 oz. jar sharp cheddar cheese food spread
3-oz package cream cheese, softened
1 Tbsp. chopped onion
1/8 tsp. garlic powder
10 slices white or whole wheat bread
1 cup chopped fresh parsley, dill or watercress
sliced pimiento
In food processor bowl with metal blade or blender container, blend all spread ingredients until smooth. Using a 2-inch round cookie or doughnut cutter, cut rounds from bread slices. Spread rounds with spread. Press parsley around edges to form a wreath. Garnish with pimiento. Refrigerate until ready to serve. Makes 30 appetizers.
3 packages (8 oz each) cream cheese, softened
4 cups shredded cheddar cheese (16 oz)
2 Tbsp. basil pesto
1 Tbsp. grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 large container whipped cream cheese, softened
decorations for snowman:
rosemary, craisins, raisins, 1 carrot, 2 asparagus spears, and a green pepper
assorted crackers if desired
Mix all 3 packages of softened cream cheese with the cheddar cheese. Divide into 3 equal parts. Combine 2 of the parts and mix in the pesto. Mix the onion, mustard and pepper sauce into the remaining 1/3. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to roll into a ball. Shape each into a ball. Arrange the balls on a serving plate with smaller ball on the top to make a snowman head. Frost with the whipped cream cheese and decorate.
This can be made ahead and frozen. After you shape into balls just wrap and freeze and then let them thaw in the refrigerator for about 12 hours before frosting and decorating.
Note: this idea could be used with any of your favorite cheese ball recipes. Just use the whipped cream cheese and decorate.
Chicken Spread made by Stacey
1 can Swanson's chicken
1 8 oz. cream cheese
1 tsp. soy sauce (I use low sodium)
3 Tbsp. mayonnaise
red onion
diced celery
Mix the cream cheese and mayo together well. Add everything else and chill. You can also use this for a cheeseball but omit the celery. I used croissants but can be spread on crackers or other breads.
Spinach Dip made into a wreath made by Andrea
1 package baby spinach, chopped or 1 package frozen chopped spinach, thawed and squeezed dry
1 container (16 oz) sour cream
1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. To make it festive for Christmas hollow out a round loaf of bread and reserve the scooped out bread. Spoon spinach dip into the hollowed-our ring and arrange rosemary springs around the outer edges to look like a wreath. Decorate with cherry tomatoes and/or cranberries. Cut a bow shape from a bell pepper and place on the wreath. Serve with crackers, veggies, and the left over hollowed-out bread.
Pizza Dip made by Lori
Black olives, cut up (1 jar)
green olives, cut up (1 jar)
one red pepper, sauteed and cut up
one small can of mushrooms, cut up
one package (8 oz) of pepperoni, cut up
one package of shredded mozarella cheese
one package of shredded cheddar cheese
one cup of mayonnaise
Mix all the above and place in a pyrex pie pan. Bake for 35 minutes at 350 degrees or until it bubbles. Serve with crackers or other dippers.
Crab Bites made by Kathy
3/4 cup mayonnaise or salad dressing
3/4 cup grated Parmesan cheese
1/2 tsp. finely chopped garlic
8 medium green onions, finely chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, diced
1 pouch (6 oz) ready-to-eat crab meat, flaked
3 packages (2.1 oz each) frozen baked mini filo dough shells (15 shells each) thawed
Heat over to 375 degrees. Line a cookie sheet with foil or cooking parchment paper. In a large bowl mix all the ingredients except for the filo shells with spoon about 2 minutes or until well blended. Place filo shells on cookie sheet and fill each with about 1 Tbsp. crab mixture. Bake 20-25 minutes or until shells are puffed and golden brown. Serve warm. Makes about 45 appetizers.
Pigs in a Blanket made by Lori
1 package of all beef hot dogs, cut in fourths
1 package of crescent rolls, cut in small sections
Wrap the hot dogs with the crescent rollls and bake for 12 minutes at 350 degrees.
Fresh Mozzarella and Tomato Crostini made by Andrea
Extra-virgin olive oil for brushing, plus 1/4 cup
1 baguette, cut crosswise into 1/4 inch thick slices
salt and coarsely ground pepper to taste
8 vine-ripened tomatoes, about 1 1/2 pounds total
1/2 cup slivered fresh basil leaves
2 Tbsp. finely minced red onion
1/4 tsp. minced garlic
1 Tbsp. aged balsamic vinegar
1 1/2 pounds fresh mozzarella cheese
Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer. Brush the tops with oil and season with salt and pepper. Bake until crisp and golden about 15-18 minutes.
If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.
Core, seed, and dice the tomatoes. In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, and salt and pepper.
Slice the mozzarella into 1/4 inch thick pieces so they fit on the crostini
To assemble lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbsp of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.
Note: I sometimes put the crostini into the oven for a few minutes with the cheese on it and not the tomato salad to soften the cheese so the topping will stay on better.
EASY CHRISTMAS CHERRY CAKE made by Connie
1 cup butter, softened
2 cups sugar
1 teaspoon almond extract
8 eggs
4 cups unsifted flour
1 package (15 oz) light raisins
8 oz. candied cherries
8 oz. chopped candied citron
Preheat oven to 300 degrees and spray a 10 inch tube or bundt pan with nonstick baking spray or grease and line pan. With beater at medium speed beat butter, sugar and almond extract until light and fluffy. Add eggs one at a time beating after each addition. At low speed gradually beat in the flour. Add the raisins, cherries, and citron with spoon and turn into the prepared pan. Bake for 2 hours and 25 mins or until tester comes out clean. Cool in the pan on wire rack for 30 mins and turn out and cool completely. Makes a 5 pound cake.
Cooks notes - I added green cherries and nuts and shortened the baking time by about 12 minutes. I used a simple white frosting drizzled on top which I allowed to run down the side and decorated with cherries and pecans. This is an easy cake to personalize to suit your taste.
Peanut Butter Pie made by Lori
one pre-made Oreo pie crust
2 containers cool whip
1 1/2 cups of peanut butter
1 cup of sugar
1 8 oz. package of cream cheese
Mix all the ingredients together and put into the pie shell. Refrigerate. Garnish with small peanut butter cups, large ones, or whatever you desire.
Reindeer Filled Cupcakes made by Andrea
Cake Mix - I usually use white, yellow, or chocolate
8 oz. cream cheese, softened
1 egg
1/3 cup sugar
dash of salt
6 oz. chocolate chips
chocolate covered pretzels
green mini M&M's for eyes - you can also chocolate chips or anything else you have on hand
peanut red M&M for nose - you can use a gumdrop or again anything else you have on hand
chocolate sprinkles
Make the cake mix according to package directions. Combine the cream cheese, egg, sugar, salt and chocolate chips to make the filling. Place cupcake papers in muffin tins. Fill them about 1/3 full and then add 1 Tbsp. filling, then top with more mix. Bake according to cake mix directions. When cool frost with your favorite frosting.
To make the reindeer use chocolate frosting, then add the sprinkles, then the pretzels for the antlers, and the M&M's for the eyes and nose.
