HOLIDAY RECIPES: ‘TIS THE SEASON FOR SNACKING – ANNUAL HOLIDAY MAGAZINE

The holiday’s are here,  let the house parties and celebrating commence.

We all have a few favorite snacks that we look forward to each season.

Below you’ll find a few of the simple, yet crowd pleasing options we all hope to encounter on the snack table.

Typically these are recipes reserved for get-together’s, but hey we aren’t here to judge if you whip up a batch while you catch up on Netflix or Bravo

bacon wrapped water chestnuts

Ingredients

  • 1 cup ketchup
  • 1 cup brown sugar
  • 1 tsp Worcestershire sauce
  • 16 oz sliced bacon
  • 2 (8oz cans) whole water chestnuts drained
  • Tooth picks & parchment paper

Cooking Instructions:

  1. Preheat oven to 350Cover baking pan with parchment paper
  2. In saucepan combine ketchup, brown sugar & Worcestershire, heat to boiling. 
  3. Pour sauce over bacon & water chestnuts
  4. Cut bacon into thirds and any large water chestnuts in half.
  5. Wrap water chestnuts in bacon and secure with tooth picks, place on pan.
  6. Bake in preheated oven until bacon is completely cooked about 45 min

Slow cooker little smokies

Ingredients

  • 2 (16 oz) packages of miniature smoked sausage links
  • 1 (8oz) jar grape jelly
  • 1 (12oz) bottle of bbq sauce

Cooking Instructions

  1. Combine grape jelly and bbq sauce in a slow cooker.
  2. Stir in the mini sausage links
  3. Cook on high until heated through (2-3 hours)

Hot Buttered Rum

Ingredients

  • 2/3 cup of packed brown sugar
  • 1 stick of unsalted butter at room temp
  • ¼ cup of honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • pinch of salt
  • 1 cup Bombarda Rum
  • 2 cups boiling water
  • cinnamon sticks for garnish

Cooking Instructions

  1. Mix brown sugar, butter, honey, cinnamon, nutmeg, cloves and salt in a medium bowl until blended and smooth
  2. Transfer the mixture to a 4 cup of larger measuring cup
  3. Add rum and then 2 cups of boiling water
  4. Stir until butter mixture dissolves
  5. Divide into mugs
  6. Garnish with cinnamon sticks and serve

Grandma’s Holiday Cheese Ball

Ingredients

  • 16 oz (2 packages) cream cheese
  • 2 tablespoons of butter
  • 2 teaspoons chopped pimento
  • 1 tablespoon minced green pepper
  • 1 tablespoon minced onion
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon lemon juice
  • 1 cup chopped walnuts

Cooking Instructions

  1. Combine cream cheese and butter in a bowl | microwave for 30 seconds to soften. Mix together until well combined
  2. Add remaining ingredients and gently fold in.
  3. Place bowl in fridge and let set up for about 30 minutes.
  4. Roll into a ball and then roll in chopped walnuts
  5. Put into the fridge until ready to serve.
  6. Serve with crackers or fresh veggies

Spinach Dip Bread Bowl

Ingredients

  • 2 Boxes (10oz) frozen chopped spinach
  • 1 cup regular mayonnaise
  • 1 envelope onion soup mix
  • 1 (16oz) container of sour cream
  • 2 cans (8oz) water chestnuts (chopped or diced)
  • 3 green onions (finely chopped)
  • 1 loaf of Sourdough bread

Cooking Instructions

  1. Soak both packages of frozen spinach in warm water to defrost
  2. Drain spinach well, ring it like a wet towel to squeeze out excess juice
  3. Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onions, water chestnuts. Add as much mayo and or additional sour cream to fit your taste and consistency.
  4. Mix well
  5. Hollow out a large round loaf of sour dough, leaving at least a 2 inch wall in place.
  6. Move bread bowl onto a tray and pour in your dip 
  7. Add different kinds or bread, crackers or tortilla chips and place them around the bread bowl
  8. Top off with parmesan and a dusting of pepper

Hot Toddy

Ingredients

  • 4 to 6 oz of hot water
  • 2 ounces Bombarda Rum
  • 1 tablespoon honey
  • 1 slice of lemon
  • Cinnamon & sugar to taste
  • Simply mix together 

Sugared Pecans

Ingredients

  • ½ cup Sugar
  • ½ cup Brown Sugar
  • 1 ½ teaspoon of cinnamon
  • 1 teaspoon of salt
  • 1 large egg white
  • 3 cups whole pecans (or your favorite nut variety)

Cooking Instructions

  1. Mix sugar and spices in small bowl
  2. In a large bowl beat egg whites into stiff peaks
  3. Add pecans and toss well
  4. Add sugar & spice mixture and toss until well coated
  5. Bake on parchment paper lined cookie sheet
  6. 15 min top shelf then 15 min bottom/middle shelf
  7. Let cool and enjoy!

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