Appetizen for the Holidays

Festive Pretzel Sticks

Ingredients

10 ounces pretzel sticks (Pretzel RODS)

12 ounces milk chocolate chips (or melting disks)

1/2 cup white chocolate chips (optional)

candy sprinkles (optional)

miniature M&M's chocolate candies (optional)

mini Reese's pieces (optional)

chopped peanuts (optional)

Directions:

Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).

If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.

Dip each pretzel rod about 2/3 of the way up in chocolate.

Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.

Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).

Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.

Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).

Lay back on wax paper to set completely.

These look great displayed in, or given in, a unique glass or mug.

Cherry Cake Squares

Ingredients

FOR THE COOKIE BARS

1 cup butter

1 1/2 cup white sugar

2 eggs

1 tsp vanilla extract

1 tsp almond extract

1 1/4 tsp baking powder

2 cups flour

1 cup glace cherries, quartered

FOR THE FROSTING

2 cups icing sugar, powdered sugar

1/2 cup butter

1 tsp vanilla extract

1 -2 tbsp milk

Instructions

Cream butter sugar and vanilla until light and fluffy.

Add the eggs, vanilla and almond extracts and beat well.

Sift together the flour & baking powder.

Add dry ingredients to the creamed mixture, folding to combine well.

Fold in the chopped cherries.

Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)

Remove from oven and cool completely on a wire rack.

Frost with vanilla frosting.

For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.

Spread over the cooled cookies and cut into squares or bars.

These freeze very well in airtight containers.

White Chocolate Cranberry Pistachio Cookies

½ cup unsalted butter, softened at room temperature

½ cup packed brown sugar

½ cup white sugar

1/4 teaspoon salt

1 egg

1 teaspoon quality pure vanilla extract

1½ cups all-purpose flour

½ teaspoon baking soda

1 cup white chocolate chips

½ cup chopped shelled pistachio nuts

1 cup dried cranberries or dried cherries

Note: If using unsalted nuts add 1/4 teaspoon salt to the flour

INSTRUCTIONS

Preheat oven to 375 F. Grease a cookie sheet.

In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.

In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.

Drop heaping spoonfuls of the batter onto the greased cookie sheet.

Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

GINGERBREAD CHRISTMAS MINI CAKES

INGREDIENTS

75g chestnut flour (1/2 cup)

100g ground walnuts (1 cup)

30g tapioca flour (1/4 cup)

1tsp baking powder

1tsp bicarbonate of soda

2tsp ground ginger

1tsp cinnamon

¼tsp ground cloves

pinch ground nutmeg

pinch sea salt

75g coconut sugar (1/2 cup)

2tbsp ground flaxseed + 6tbsp water

120ml apple sauce (1/2 cup)

2tbsp blackstrap molasses

60ml olive oil (1/4 cup)

2tsp apple cider vinegar

1tsp vanilla

Assemble:

1 quantity Vegan Macadamia Mascarpone Frosting

1 quantity Cranberry Chia Jam

fresh cranberries

rosemary sprigs

blended flaked coconut for snow

INSTRUCTIONS

Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.

Preheat the oven to 180°C (350F)

Grease and line 9" springform cake baking tin.

In a large bowl whisk together chestnut flour, ground walnuts, tapioca flour, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, salt and sugar and set aside.

In a small bowl whisk together flax eggs, apple sauce, molasses, olive oil, apple cider vinegar and vanilla.

Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.

Spoon the mixture into your prepared tin and level out the surface.

Bake for about 35 min or until a cocktail stick comes out almost clean. It will be slightly sticky.

Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.

Once completely cooled place onto a flat surface and using 2" round pastry cutter carefully cut out shapes. You should end up with 11-12 shapes.

Spoon some of the macadamia frosting into a piping bag fitted with large round nozzle and pipe around the edges. Now dollop some cranberry chia jam into the middle. Place a layer on top and repeat. Top with fresh cranberry and rosemary sprigs.

To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top and around the decorated mini cakes.

Enjoy!

Champagne Jello Sparkle Shots

INGREDIENTS

1 1/2 cups champagne (divided) Pick a “goodie” to match your taste.

1 teaspoon lemon juice

1/4 cup sugar

3/4 ounces gelatin (If you are using Knox Gelatin, 3/4 ounces = is equal to three packets.)

1/4 cup vodka

sparkle star sprinkles

optional: star cookie cutter

*For a non-alcoholic version, replace champagne and vodka with sparkling white grape juice.

DIRECTIONS

1. Spray a loaf pan with a mild nonstick cooking spray. Wipe away excess with a paper towel. Set aside.

2. Combine 1 1/4 cups champagne, lemon juice, and the sugar in a medium saucepan.

3. Sprinkle all three packs of gelatin on top and let it bloom for two minutes.

4. Heat the mixture on low stirring constantly until the gelatin is completely dissolved.

5. Remove the mixture from the heat and stir in the remaining 1/4 cup of champagne and vodka.

6. Pour the mixture into the prepared loaf pan.

7. Place the Champagne Jello in the refrigerator for 3 hours or until completely set.

8. Flip the Champagne Jello Sparkle Shots onto a parchment paper-lined cutting board and slice into squares or cut with a star shaped cookie cutter.

9. Pour the Sparkle Stars onto a small plate. Dip each square in sprinkles.

Serve!

MINI CHEESE BALL BITES

Ingredients

2 Tablespoons salted butter , room temperature

▢8 ounces cream cheese , room temperature

▢2 teaspoons fresh lemon juice

▢1/8 teaspoon Worcestershire sauce

▢1/8 teaspoon hot sauce

▢1/8 teaspoon freshly ground black pepper

▢1/4 cup freshly shredded cheddar cheese

For topping

▢1/3 cup dried cranberries

▢1/3 cup crushed nuts (almonds, pecans or walnuts)

▢1/3 cup green onion , finely chopped

▢12-15 pretzel sticks

Instructions

In a medium bowl add the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, and ground pepper. Beat with an electric mixer until well combined and smooth. Stir in cheddar cheese.

Use a spoon to divide the mixture into 12-15 tablespoon-size portions. Dip your clean hands in a little bit of water and smooth each portion into a small ball. Refrigerate for at least 30 minutes (or as long as you want to in advance). Before serving, roll the balls in cranberries, nuts, parsley or green onion. Place a pretzel stick in each. Serve immediately.

Skillet Bread with Creamy Spinach Artichoke Dip

Ingredients

14 frozen dinner rolls, thawed

2 tablespoons extra-virgin olive oil

2 cups fresh baby spinach

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 cup sour cream

1/4 cup mayonnaise

8 ounces cream cheese, room temperature

1/2 teaspoon garlic powder

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese, divided

Salt and pepper, to taste

1/2 cup unsalted butter

2 teaspoons red chili flakes

1 tablespoon fresh parsley, chopped

Steps

Preheat oven to 350 degrees

Spray a large cast-iron skillet with cooking spray, and place a small bowl top side down in the center of the skillet. Spray bowl with cooking spray, and arrange the bread rolls around the outside of the skillet. Cover with plastic wrap and let proof until doubled in size for about an hour.

In a medium nonstick skillet, heat the olive oil.

Add the spinach and artichokes and cook until the spinach is slightly wilted.

Add in the sour cream, mayonnaise, cream cheese, garlic powder, mozzarella cheese and half the Parmesan, stirring until the cheese melts, about 5 minutes. Season with salt and pepper.

In a small saucepan, melt the butter and add chili flakes and chopped parsley. Stir to combine.

Remove the bowl from the center of the cast-iron skillet and carefully spoon the dip into the center well.

Brush the tops of the rolls with the melted butter mixture and sprinkle with the remaining Parmesan.

Bake for 20 to 25 minutes or until the rolls are golden brown and the dip is nice and bubbly.

Let cool slightly, serve in the skillet and enjoy!

Beverages

Vanilla Cinnamon Flavored Milk Recipe

Ingredients

8 oz – fat free milk

1/2 teaspoon – pure vanilla extract

1/4 teaspoon – ground cinnamon

2 teaspoons – honey

Directions

Pour 8 ounces milk into a glass and add vanilla extract, ground cinnamon, and sweetener of your choice.

Stir until well combined. Enjoy!

The Blackberry Ombre Sparkler

Ingredients

1 cup fresh blackberries

1 cup sugar

1 cup water

4 sprigs fresh rosemary

1 bottle champagne

Instructions

In a small saucepan, combine blackberries, sugar and water. Bring to a boil on high heat and then reduce to a simmer and let cook for 12 ~ 15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.

Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute.

Top with champagne.

Garnish with fresh blackberries or the cooked blackberries and a spring of rosemary ~ enjoy!

CHRISTMAS SANGRIA INGREDIENTS:

2 Green Apples; Chopped

2 Cups of Fresh Cranberries

½ Cup of Granulated Sugar

1 Bunch of Rosemary

1 Bottle of Moscato

1 Bottle of Sparkling Apple Cider

Ingredients

2 Green Apples; Chopped

2 Cups of Fresh Cranberries

½ Cup of Granulated Sugar

1 Bunch of Rosemary

1 Bottle of Moscato

1 Bottle of Sparkling Apple Cider

Instructions

Chop both green apples into small pieces. Add all but a few of the pieces of green apple to the bottom of your drink pitcher. You will use the other pieces for garnish.

Rinse the cranberries in a colander and immediately roll a handful in sugar. Set aside the sugared cranberries to use for the garnish.

Add all cranberries except the sugared cranberries to the pitcher.

Use a muddler or wooden spoon to crush some of the fruit in the bottom of the pitcher.

Pour in the moscato and the sparkling apple cider. Add rosemary to the top to garnish.

Rim your champagne glasses with sugar and fill with the Christmas Sangria.

Add a few of the she sugared cranberries and apple pieces to the top of cocktail. Garnish each glass with one piece of rosemary.

Enjoy!

RUDOLPH’S TIPSY SPRITZER

INGREDIENTS

2 ½ cups orange juice, chilled

2 ½ cups cranberry juice, chilled

2 cups Ginger ale, 7UP or Sprite, chilled

2 cups vodka (chilled)

1/2 cup maraschino cherry juice, chilled

juice of one large lemon (about 1/4 cup)

cranberries or maraschino cherries and rosemary sprigs (optional garnish)

INSTRUCTIONS

In a larger pitcher or punch bowl combine all of the ingredients (leave out vodka if you want non-alcoholic version)

Stir well.

Serve over ice and garnish with cranberries or maraschino cherries and a rosemary sprig.

poinsettia spritz punch

Ingredients

3/4 cup vodka

1 1/2 cups 100% cranberry juice or pomegranate juice

2 ounces St. Germain elderflower liquor

3/4 cup champagne

1 cup fresh cranberries

slices rosemary and orange for serving

INSTRUCTIONS

In a large pitcher, combine the vodka, cranberry juice and St. Germain. Chill until ready to serve.

When ready to serve, add the champagne and cranberries. Pour among glasses and garnish with rosemary and orange zest/slices.