71 Best Appetizers for Christmas Holiday Parties

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Dairy Free Cranberry Jalapeno Dip

Easy Cranberry Jalapeno Dip (Dairy Free!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 people’]

This cranberry jalapeno cream cheese dip is an easy, gluten-free, no-bake appetizer made from dairy-free cream cheese & cranberry jalapeno salsa!

Ingredients

• 12 oz fresh cranberries
• 1/4 cup diced green onions
• 1/4 cup fresh cilantro (chopped)
• 2 jalapeños (seeded and diced)
• 1 lime (juiced)
• 1 tbsp fresh squeezed orange juice
• 1 tsp orange zest
• 3/4 cup coconut sugar
• 2 tbsp maple syrup
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 16 oz Kite Hill Cream Cheese (2 tubs) (feel free to sub any dairy free cream cheese (or regular))

Instructions

1. Add the cranberries to your food processor and pulse a few times until they are chopped. Add in the remaining ingredients (except the cream cheese) and pulse a few more times until everything is combined. For best results, let the cranberry jalapeño mixture chill in the fridge for 3-4 hours to let the flavors meld. If you need to serve right away, don’t worry – it will still be good!
2. Spread the cream cheese along the bottom of a 9-inch pie dish. Top with the cranberry jalapeño mixture and serve with grain free crackers. Enjoy!

2. Individual Caprese Salad

Individual Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M

Individual Caprese Salad is an easy elegant appetizer that you will wow your guests with at any get together, little will they know how easy it is to make with our 5 ingredient pesto that is then layered with juicy tomatoes, fresh mozzarella, cheese tortellini, that is drizzled with a sweet and tangy balsamic vinegar served in shooter glasses or mason jars.

Ingredients

• Pesto
• 3 Tablespoons pine nuts
• 2 cups basil
• 3 garlic cloves, roughly chopped
• ½ cup freshly grated parmesan cheese
• ½ cup good quality extra virgin olive oil, such as Colavita
• Kosher salt & freshly cracked black pepper
• 1 pint cherry tomatoes, halved if desired
• 1 pkg. Refrigerated cheese tortellini
• 8 ounces fresh mozzarella pearls, drained
• Specialty items
• 12 small vessels, such as shooter glasses, shot glasses, or tiny mason jars
• Cocktail forks or appetizer skewers

Instructions

1. Add pine nuts to a dry (no oil), cold frying pan; toast pine nuts over low heat on the stovetop, stirring frequently, until they become fragrant, and start to toast about 5 minutes. They will burn very quickly, so watch them closely. Remove from pan to cool.
2. Add basil, pine nuts, garlic cloves, parmesan cheese, a generous pinch of salt and pepper, and half the olive oil to a food processor or blender. Process about 30 seconds, scrape down sides of the bowl, add more of the olive oil as needed, and process until a drizzly consistency is reached. Set aside.
3. Add a couple of tomatoes to the bottom of the jar or glass, followed by tortellini, mozzarella, and a small dab of pesto, layer until you reach the top of the glass, then drizzle ¼ teaspoon of balsamic vinegar on top. Serve cold, or room temperature.

3. Stuffed Mushrooms

Cheesecake Factory Stuffed Mushrooms (Copycat Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [’30’]

These delightful stuffed mushrooms are the perfect two-bite appetizer! Mushroom caps filled with a mixture of mushroom stems, cheese, breadcrumbs, and spices are a savory treat sure to disappear fast.

Ingredients

• 24 oz mushrooms
• 1 1/4 cup Italian cheese blend (divided (1 cup and 1/4 cup))
• 3/4 cup breadcrumbs
• 5/8 cup white wine (divided (1/2 cup and 2 tbsp))
• 1/2 ea lemon (juice only)
• 3 ea green onions
• 3 tbsp butter (divided (2 tbsp and 1 tbsp))
• 2 tbsp olive oil (optional)
• 3 cloves garlic
• 1/2 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)

Instructions

1. Wash and pat dry mushrooms. Remove the stems by popping them off with your hands, and use a spoon to remove any remaining stem and the gills.
2. Use a food processor or blender to finely chop the stems. Combine them in a bowl with 1 cup cheese, the lemon juice, and 1/2 cup white wine. Coat empty mushroom caps with olive oil (optional).
3. Slice green onions, reserving the top 1/3 (green ends) for garnish. Melt 2 tbsp butter in a large skillet. Add green onions and garlic and cook 2 minutes, add mushroom stem mixture and breadcrumbs, then stir until cheese is melted and the filling well combined. Preheat oven to 350 F.
4. Stuff mushrooms with the filling. Add remaining butter and white wine to pan. Once butter is melted, arrange stuffed mushrooms in the pan and bake for 8-11 minutes. Garnish with remaining cheese and green onions, and serve warm.

4. Shrimp Cocktail

Shrimp Cocktail Recipe {Restaurant Style} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT14M · Yield: [‘4’]

See how easy it is to make perfect Restaurant-Style Shrimp Cocktail in your kitchen with all my cooking and shrimp buying tips.

Ingredients

• 1 pound 16-20 count shrimp (shell on)
• 1 tbsp Old Bay
• 1 tbsp pickling seasoning (optional)
• ½ lemon
• ½ cup ketchup
• ½ cup Heinz chili sauce
• 2 tsp worcestershire sauce
• 3-4 tsp prepared horseradish (more or less depending upon how spicy you like cocktail sauce)
• 2 tsp lemon juice

Instructions Shrimp Cocktail

1. Use a 3- 4 quart saucepan to cook the shrimp. Add the Old Bay, pickling spice and a half a lemon with the juice squeezed into the water.
2. Bring the water to a boil, then add the shrimp.Always cook the shrimp with the shells on and not deveined.
3. Cook the shrimp for 3-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.If the pan is overcrowded it could take longer. I usually let the water come back to a boil and let the shrimp cook for 1-2 minutes longer. A cooked shrimp should feel firm, not soft.
4. When the shrimp have finished cooking, drain them into a colander. DO NOT cool them in ice water! Ice water may chill them quickly, but it will also negatively affect the flavor.
5. Add ice to a large bowl and toss the shrimp in the ice, allowing them to chill for 5-7 minutes. You can also use the colander for this process if it’s large enough, that way the melted water will drain out.
6. After the shrimp have chilled, peel and devein the shrimp. Cooking and preparing the shrimp can be done ahead of time leaving the shrimp to continue chilling in the fridge. Don’t cook the shrimp more than 8 hours ahead of time.
7. Serve the Shrimp Cocktail on crushed ice with cocktail sauce and a lemon wedge.

Cocktail Sauce

1. Mix the ketchup, chili sauce, horseradish, lemon juice, worcestershire sauce in a small bowl.Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.
2. Chill until needed.

5. Garlic Parmesan Pigs in a Blanket

Garlic Parmesan Pigs in a Blanket with Prosciutto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’24’]

These Garlic Parmesan Pigs in a Blanket with Prosciutto are buttery, savory, and packed with cheesy garlic flavor. Wrapped with prosciutto and baked until golden, they’re an easy party appetizer everyone loves.

Ingredients

• 1 14 oz package Lit’l Smokies smoked sausages
• 1 4 oz package thinly sliced prosciutto
• 1 8 oz package crescent rolls
• 4 tbsp butter, melted
• 2 tbsp grated parmesan cheese
• 1 tsp garlic powder
• champagne or dijon mustard, for dipping (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Cut each crescent roll into 3 even lengthwise strips.
3. Cut each slice of prosciutto into thin strips, or tear into small pieces. Iy’s ok if the proscuitto tears into smaller pieces.
4. Layer aa small portion of prosciutto onto each crescent strip, and place a little smokie on top, toward the wider edge of the crescent roll strip. Roll crescent roll around little smokie, starting from the wider edge.
5. Continue until all little smokies are rolled up (you will have about 6-8 sausages leftover).
6. Transfer the pigs in a blanket to parchment lined baking sheets.
7. Melt butter in the microwave for 30 seconds to 1 minutes. Add garlic powder and Parm to butter and stir to combine.
8. Brush the rolled pigs in a blanket with the butter garlic parmesan mixture. If desired, bake the extra unrolled little smokies and brush those as well!
9. Transfer the sheets to the oven and bake for 15-20 minutes, until pigs in a blanket are puffed and golden brown.
10. Serve hot as-is, or with champagne or dijon mustard for dipping.

6. Olive Christmas Tree

Olive Christmas Tree Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT0S · Total: PT30M · Yield: 12

An elegant appetizer to add to your holiday table and so easy to make!

Ingredients

• 3-4 cups assorted olives (pitted) depends on foam size
• 1 package fresh rosemary
• 1 yellow pepper
• toothpicks
• 10-12″ foam cone

Instructions

1. Wrap the foam cone in plastic wrap (leave bottom unwrapped)
2. Place cone on plate (you may use a bit of cream cheese to secure on plate)
3. Starting at bottom of cone, place a toothpick on foam then add olives – use any pattern you want and build to the top
4. Place sprigs of fresh rosemary in-between olives
5. Cut a star out of yellow pepper and place on top
6. Can be served immediately or wrapped in plastic and served the next day

7. Hoisin Mushroom Phyllo Cups

Hoisin Mushroom Phyllo Shells Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT11M · Cook: PT10M · Total: PT21M · Yield: [’30’, ’30 Phyllo Cups’]

These Hoisin Mushroom Phyllo Cups will disappear from the appetizer table in minutes! So much flavor packed into one little bite.

Ingredients

• 4 teaspoons olive oil (divided)
• 4 green onions (thinly sliced, green & white parts separated)
• 2 tablespoons minced ginger
• 16 ounces crimini mushrooms (diced)
• 8 ounces shiitake mushrooms (diced*)
• 4 garlic cloves (minced)
• 1/2 teaspoon ground pepper
• 3 tablespoons hoisin sauce
• 3 tablespoons low sodium soy sauce
• 1 1/2 teaspoons agave nectar (or honey (not vegan))
• 1 teaspoon chili garlic sauce
• 1/4 cup minced flat-leaf parsley
• 2 packages mini phyllo shells ((such as the ones made by Athens Foods))

Instructions

1. Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the white sections of the green onion and ginger. Cook, stirring, for 1 minute.
2. Add the remaining 2 teaspoons olive to the skillet. Add the crimini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms just start to brown, 7 to 8 minutes.
3. Add the garlic and ground pepper and cook for 30 seconds.
4. While the mushrooms are cooking, whisk together the hoisin sauce, soy sauce, agave nectar and chili garlic sauce.
5. Pour the hoisin mixture into the skillet with the mushrooms and cook for 1 minute.
6. Remove from the heat and stir in the green sections of the green onions and the parsley.
7. Fill each mini fillo shell with 1 tablespoon of the mushroom mixture. Serve.

8. Cranberry Jalapeno Dip

Cranberry Jalapeno Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’12’]

This Cranberry Jalapeno Dip Recipe is a unique party appetizer that everyone will love. It is also a great way to use up leftover cranberry sauce!

Ingredients

• 8 oz cream cheese
• 1 cup cranberry sauce
• 1 jalapeno (chopped and seeded)
• salt & pepper (to taste)
• 12 oz cranberries (washed, still wet)
• 1 cup sugar

Instructions Cranberry Jalapeno Dip

1. Optional: Lightly saute the jalapeno peppers with 1 teaspoon of the oil of your choice.
2. Stir together all the ingredients. Serve at room temperature.

Cranberry Sauce

1. Put wet cranberries into a small saucepan. Cook over medium until the cranberries pop.
2. Add sugar. Cook until dissolved.

9. Baked Brie with Fig Jam, Rosemary, and Pecans

Baked Brie with Fig Jam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

This quick and easy baked brie with fig jam, rosemary, and walnuts is a delicious holiday appetizer or snack.

Ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon finely chopped rosemary (from about 1 sprig)
• 2 tablespoons unsalted walnuts (roughly chopped)
• 1 teaspoon orange zest (optional)
• 8 ounce wheel of brie cheese (or Camembert (for a funkier, stronger flavor))
• 1/4 cup fig jam
• Flaky salt (for topping)

Instructions

1. Arrange a rack in the middle of the oven and preheat to 350°F/177°C.
2. Make the rosemary-walnut butter: In a small cast-iron skillet (or saucepan), melt 1 tablespoon unsalted butter over medium heat. Add 1 teaspoon finely chopped rosemary and 2 tablespoons unsalted walnuts, and cook in the butter until they release their aroma and become slightly toasted, about 2 – 3 minutes.Stir in the 1 teaspoon orange zest, then remove from the heat and let cool until lukewarm, but not hot.
3. Prepare the brie: If using the same pan to bake the brie, transfer the butter to a small bowl and wipe the skillet clean. Alternatively, use a small oven-safe dish, just large enough to hold the brie wheel.With a sharp knife, lightly score the brie rind in a criss-cross pattern. Place into the skillet.
4. Add the toppings: Evenly layer the brie with 1/4 cup fig jam, then top with the rosemary walnut butter. Sprinkle with flaky salt.
5. Bake: Bake the brie in the oven for 10 – 15 minutes, or until the cheese is nicely melted. To check, press a knife gently against the flesh of the cheese; it should feel soft. Remove from the oven and cool for about 5 minutes before serving in the baking dish alongside crackers, bread, and/or fruit.

10. Healthy Spinach Artichoke Dip

Easy Healthy Spinach Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’]

Get ready to dip your favorite veggies or crackers in this healthy spinach artichoke dip recipe! It is made with a handful of ingredients you can find at a regular grocery store, including tons of spinach and artichoke, plus yogurt and cream cheese. You’ll want this dip around for your next party, game day, or any weeknight when you simply want a great appetizer.

Ingredients

• 2 tsp extra virgin olive oil
• 2 tbsp onion (finely chopped)
• 1 clove garlic (finely chopped)
• 1 10-ounce pack frozen spinach (thawed, drained, and chopped)
• 1 14.5-ounce can artichoke hearts (drained and chopped)
• 3/4 cup plain yogurt
• 1 8-ounce package cream cheese (room temperature)
• 1/4 + 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat a small pot over low heat, and add the olive oil when hot. Add in the onions. Cook on low for 3-5 minutes, stirring every minute, until onions begin to turn translucent.
3. Add the garlic and continue cooking for 1-2 more minutes.
4. Next, the spinach and artichokes go in, and you’ll continue cooking for 2-3 more minutes to allow the excess water to cook off.
5. Lastly, add in the yogurt, cream cheese, and ¼ cup of Parmesan cheese. Stir until well combined.
6. Add the mixture to an oven-safe dish and top with the remaining ¼ cup of Parmesan cheese.
7. Bake for 15-20 minutes until bubbly.
8. Serve with your favorite dippers, and enjoy!  Keep warm in a small crockpot, or allow it to come to room temperature.  Either way, it will be delicious!

11. Prosciutto Caprese Skewers

Easy Prosciutto Caprese Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 pieces’]

Easy Prosciutto Caprese Skewers are an elegant prosciutto appetizer for any occasion from the holidays to casual summer gatherings. These pretty caprese skewers with meat will impress anyone and instantly dress up any event!

Ingredients

• 24 mini mozzarella balls
• 24 cherry tomatoes
• 3 ounces of prosciutto
• 24 fresh basil leaves
• 1/2 cup of balsamic vinegar
• 1 tbs honey

Instructions

1. Take a toothpick and thread a mini mozzarella ball on, pushing it to the far end of the toothpick.
2. Then add a tomato to the the toothpick, pushing it so it’s touching the mozzarella.
3. Next, thread a folded or rolled piece of prosciutto onto the toothpick, pushing it in to nestle it against the tomato piece.
4. Finish each skewer by threading on a fresh basil leaf.
5. Repeat this with each toothpick,
6. Once you have the prosciutto caprese skewers assembled, make the glaze by whisking the honey and balsamic vinegar together in a small sauce pan over low to medium low heat and cooking it until it reduces down to the point where it can coat the back of a spoon.
7. Drizzle the glaze over the skewers.
8. Serve and enjoy!

12. Air Fryer Frozen Coconut Shrimp

Air Fryer Frozen Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [’12’, ’12 coconut shrimp’]

These crispy air fryer frozen coconut shrimp take only 10 minutes to make! Straight from the freezer into the air fryer. They come out with a crunchy, golden brown coating and a tender and juicy inside.

Ingredients

• 10 – 14 frozen coconut shrimp
• dipping sauce of choice (optional)

Instructions

1. Preheat the air fryer to 390F for 10 minutes.
2. Once preheated, add the frozen shrimp to the air fryer basket in a single layer, making sure not to overlap the shrimp.
3. Cook for 10 minutes, flipping the shrimp halfway through the cooking time. Keep a close eye on the shrimp in the last couple minutes to make sure they don’t overcook or burn.
4. Remove them from the air fryer and serve with any optional toppings or dipping sauces. Enjoy!

13. Snowman Cheeseball

Snowman Cheeseball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [’32’, ’32 servings’]

Smoky gouda cheese meets sundried tomatoes in this adorable snowman cheeseball. A fun and festive appetizer for the holidays!

Ingredients

• 16 oz cream cheese (softened)
• 4 cups gouda cheese (shredded)
• 1/2 cup chives (chopped)
• 1/2 cup oil-packed sun dried tomatoes (drained and chopped)
• 1/2 tsp garlic powder
• 1 1/2 cups mozzarella cheese (finely shredded)
• 9 whole cloves (for eyes and mouth)
• 4 raisins (3-4, for buttons)
• 2 pretzel sticks (for arms)
• 1 baby carrot (for nose)

Instructions

1. Combine cream cheese and Gouda cheese in food processor until creamy. Remove cheese mixture from processor and place in a bowl. Stir in chives, tomatoes and garlic powder.
2. Shape mixture into 1 large and 1 small ball. Press on the finely shredded mozzarella, covering both balls well. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
3. Once chilled, stack the cheese balls onto each other using a toothpick or small dowel in the center to stabilize.
4. To make the nose, slice a baby carrot in half lengthwise. Take one half and cut it again lengthwise. Press into the head of the snowman.
5. Use two whole cloves for the eyes, and about 7 to create the mouth.
6. Press raisins sideways into the cheeseball for the buttons. You may also use whole cloves for this if preferred.
7. Lastly, add two pretzel sticks for the arms! Serve with sturdy crackers and veggies.

14. Watermelon Christmas Trees

Watermelon Christmas Trees is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 -16 trees’]

Watermelon Christmas trees are the perfect way to add festive fun to snack time! Try this watermelon cutting hack to create fun watermelon trees for a healthy treat or snack. Kids can have fun decorating their own tree to celebrate the holiday season! {Gluten-free & vegetarian}

Ingredients

• 2 circular watermelon slices ((can use a large or small watermelon))
• 1/2-3/4 cup 2% plain Greek yogurt

Instructions

1. Using a sharp knife, cut a large or small watermelon in half widthwise. Next, place the halved watermelon on its side and cut a 1-inch thick circular slice from each half.
2. Lay each circular slice on a cutting board and cut into six equal-sized pieces for a small watermelon, or eight pieces for a large watermelon.
3. To make each slice into the shape of a Christmas tree, cut off the outer edges of the watermelon rind, leaving a 1-inch “stem” for each Christmas tree. You may wish to cut the very bottom of the stem to make it flat so that it can stand up. Pat each of the watermelon trees with paper towel to soak up excess moisture.
4. Next, fill a piping bag with a fine tip or a plastic bag with the Greek yogurt. If using the bag, cut a very small hole at the tip of one of the corners.
5. Pipe the Greek yogurt onto each of the watermelon Christmas trees to form the “decorations.” You can do dots, squiggly lines, zigzags or desired decor.
6. Place flat or standing upright on a serving tray. Serve immediately or chill for later.

15. Honey Mustard Chicken Wings

Honey Mustard Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [’14’]

One of the classic party food of flavor-packed honeymustard chicken wings…These sweet and spicy chicken wings are smothered in adelicious sauce and then baked to perfection.

Ingredients

• Non-Stick Cooking Spray
• 4 lb chicken wings
• 1/2 cup honey
• 1/2 cup spicy brown mustard
• 1/4 cup chilled butter (cubed)
• 2 tbsp fresh lemon juice
• 1/4 tsp ground turmeric

Instructions

1. Preheat your oven to 400 °F.
2. Line 2 large baking dishes with pieces of foil and then grease each with cookingspray.
3. With a sharp knife, cut 2 chicken wing joints and discard wing tips.
4. Divide the wings into the prepared baking dishes.
5. In a small saucepan, add the remaining ingredients and bring to a boil, stirringfrequently.
6. Remove the saucepan from heat and place the sauce over wings.
7. Turn the wings to coat with sauce and then arrange them in a single layer.
8. Bake for about 60-80 minutes, flipping once halfway through.
9. Serve hot.

16. Crab Dip

Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 8 oz lump crab meat, drained and picked over
• 1/2 cup shredded sharp cheddar cheese
• 2 green onions, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish.
2. 2. In a large bowl, beat the cream cheese until smooth. Stir in the sour cream and mayonnaise until fully blended.
3. 3. Fold in the crab meat, cheddar cheese, green onions, lemon juice, Worcestershire sauce, Old Bay, paprika, and salt and pepper to taste. Mix gently to combine without breaking up the crab.
4. 4. Transfer the mixture to the prepared baking dish. Bake for 20–25 minutes, or until hot and bubbly and the edges are slightly golden.
5. 5. Remove from oven and let stand 5 minutes. Garnish with parsley if using, and serve with crackers or toasted baguette slices.

17. Air Fryer Baby Carrots

Easy Air Fryer Baby Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’]

Air Fryer Baby Carrots is a quick and delicious way to prepare a healthy side dish. The baby carrots are coated in olive oil, salt and pepper, and roasted to perfection in the air fryer.

Ingredients

• 300 g baby carrots (chantenay carrots)
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp Salt

Instructions

1. Start by preheating your air fryer to 180°C (360°F) for a few minutes.
2. Rinse the baby carrots and pat them dry with a paper towel.
3. Place the carrots into a medium mixing bowl. Toss the carrots with olive oil, garlic powder, paprika, and sprinkle them with salt, and pepper.
4. Now, place the seasoned carrots in a single layer in the air fryer basket. It’s important not to overcrowd the basket to ensure even cooking.
5. Cook the carrots for 12-15 minutes, shaking the basket halfway through cooking to ensure even browning.
6. Once the carrots are tender and lightly browned, remove them from the air fryer basket and serve immediately.

18. Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’24’]

The BEST bacon wrapped water chestnuts recipe with a BBQ glaze! Includes oven and air fryer instructions.

Ingredients

• 12 slices bacon (halved (roughly one pound of bacon))
• 8 ounces water chestnuts (whole (not sliced))
• 1 cup ketchup
• 1 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder

Instructions For the bacon wrapped chestnuts

1. Preheat oven to 450 degrees Fahrenheit.
2. Wrap each individual water chestnut in bacon and secure with a wooden toothpick.
3. Place bacon wrapped water chestnuts on a rimmed baking sheet. Bake for 20 minutes.
4. Remove from oven. Carefully flip bacon wrapped chestnuts over with a tongs. Bake for another 15-20 minutes until bacon is crispy, but not burned.
5. Remove tray from oven and allow to cool for 5 minutes.

For the sauce

1. Combine ketchup and brown sugar in small sauce pan. Cook on low until the brown sugar melts and the sauce begins to bubble, stirring often.
2. Add Worcestershire sauce and garlic powder. Stir and taste. Add more Worcestershire sauce if desired.
3. Transfer wrapped chestnuts onto a serving platter, and pour warm sauce over the top of the baked bacon-wrapped chestnuts to coat them.
4. Serve warm or at room temperature.

19. Antipasto Skewers

Antipasto Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

Antipasto Skewers are the perfect snack or appetizer for a summer get together, backyard BBQ or holiday. All of your favorite Italian style ingredients are served on a colorful, delicious skewer. These skewers use cherry tomatoes, olive, tortellini, salami, fresh mozzarella, roasted red peppers, basil and are finished off with a sweet honey balsamic drizzle.

Ingredients

• 1 – 9 ounce package of cheese tortellini
• 1 – 12 ounce fresh mozzarella cheese balls
• 1 – 16 ounce jar of green olives
• 1 – 16 ounce jar of kalamata olives
• 4 ounce of salami
• 3 ounce of roasted red peppers
• 2 cups of cherry tomatoes
• 1 cup of fresh basil
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh green onions (chopped)
• 2 teaspoons honey
• 1/4 cup extra virgin olive oil
• 3 tsps balsamic vinegar
• 1 teaspoon fresh parsley (oregano, basil, chopped)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Cook the tortellini according to the package.
2. While the tortellini cooks lay out your ingredients and get the skewers and a large cutting board ready.
3. Once the tortellini is done cooking let cool.
4. To prepare the skewers start with a cherry tomato, followed by the green and kalamata olives, tortellini, roasted red peppers, basil, mozzarella, tortellini, two more olives and another tomato. Repeat this for each skewer.
5. In a mason jar combine the honey, olive oil, balsamic, fresh herbs, salt and pepper and mix well.
6. Drizzle the dressing over the skewers and sprinkle more fresh herbs. Serve or store in the fridge until ready to serve.

20. Honey Apricot Goat Cheese Log with Almonds

Honey Apricot Goat Cheese Log Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT30M · Yield: [’12’, ’12 Servings’]

This Honey Apricot Goat Cheese Log will be a hit at any party or holiday! This appetizer is easy to make and can be made ahead of time

Ingredients

• 1/3 Cup Sliced Almonds
• 1/2 Cup Dried Apricots
• 6 Oz Plain Goat Cheese
• 6 Oz Cream Cheese (Softened)
• 1/4 Tsp Sea Salt
• 1/4 Tsp Dried Basil
• 1/4 Tsp Dried Thyme
• 1/2 Cup Apricot Jam
• Fresh Basil
• Honey
• Crackers of Choice
• Bagel Crisps

Instructions

1. Add sliced almonds to a small skillet and toast over medium heat for about 5minutes. Stir often and be sure not to burn them. While the almonds are toasting, roughly chop/dice the dried apricots. Set aside. Once the almonds are finished. Remove from heat and set aside.
2. Add the goat cheese, cream cheese, all of the spices half of the toasted almonds, half of the dried apricots (set the rest aside for the topping) into a large bowl. Use a spoon to mix the cheese until all of the ingredients are well combined.
3. Once combined, scoop the cheese onto a large piece of cling wrap (I like to double layer mine) in the rough shape of a log. Wrap the cling wrap around the cheese sealing on all sides and gently roll and use your hands to form the cheese log shape. Once rolled, store in the fridge for at least 30 minutes or as long as overnight. If you are in a time crunch you can put the cheese into the freezer for 10 minutes.
4. When ready to serve, spread the apricot jam onto a serving bowl or platter. Spread the reserved ingredients on a plate in a line. Remove the cheese from the cling wrap and gently roll into the reserved almonds and apricots. I concentrate mine on the top, sides and use my hand to gently press them into the cheese.
5. Once rolled, place the cheese on top of the jam and drizzle with honey and fresh basil. Serve immediately and enjoy!

21. Cranberry Walnut Sweet Potato Rounds

Cranberry Walnut Sweet Potato Rounds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 8

Make room for roasted Cranberry Walnut Sweet Potato Rounds on your table this holiday! This appetizer has all the flavors of Thanksgiving in one tasty bite.

Ingredients

• 2 sweet potatoes, cut into 1/2-inch thick rounds
• 2 tablespoon olive oil
• 1/2 teaspoon fresh orange zest
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup cranberry relish
• 1/3 cup crumbled goat cheese
• 1/4 cup candied walnuts
• 3 tablespoon honey
• 1 tablespoon balsamic vinegar
• fresh rosemary for garnish

Instructions

1. Preheat oven to 425°
2. In a medium-sized bowl combine olive oil, orange zest and salt and pepper.  Add sweet potato rounds to the bowl and toss to coat.  Place rounds on a large rimmed baking sheet without touching each other.
3. Roast sweet potato slices for 10 minutes. Remove the pan from the oven and carefully flip the rounds over using a spatula.  Return to the oven and continue roasting for an additional 10 minutes until they are golden.
4. Transfer to a serving platter and top each round with cranberry relish, goat cheese, and walnuts.
5. Combine the honey and balsamic vinegar in a small bowl. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh rosemary.  Serve immediately.

22. Hot Cheesy Crab Dip

Hot Crab Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This cheesy and creamy Hot Crab Dip recipe is made with tender fresh crab meat, fresh lemon zest and lots of cheese. This crowd-pleasing crab dip recipe is made in only 25 minutes from start to finish!

Ingredients

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 teaspoons lemon zest
• 3 tablespoons fresh dill. chopped ((plus more for garnish))
• 16 ounces lump crab meat
• 2 cups Swiss cheese, grated
• 2 1/4 cup mayonnaise
• Ground black pepper to taste
• Lemon slices

Instructions

1. Preheat the oven to 350 degrees Fahrenheit
2. In a medium skillet over medium heat, melt the butter. Stir in the garlic, lemon zest and chopped dill. Sauté, stirring constantly until aromatic, 1-2 minutes making sure not to brown the garlic!
3. Stir in the crab meat and mix gently not to break up the delicate meat. Remove from the heat.
4. Transfer the seasoned sautéed crab meat to a large bowl. Add mayonnaise and shredded cheese. Mix gently to combine.
5. Transfer the crab mixture to a small baking dish and bake for 15 minutes or until bubbly and the top is golden brown.
6. Remove from the oven and garnish with lemon slices and dill, if desired. Serve hot with crackers, bread, crostini or pita chips.

23. Vegan Broccoli Salad

Vegan Broccoli Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 – 4 servings’]

This Vegan Broccoli Salad is a refreshing assortment of fresh green florets, dried berries, and crunchies tossed in a light vinaigrette dressing. It’s a blend of bright colors, flavors, and textures ready in just 10 minutes!

Ingredients

• ⅛ cup olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons agave
• 1 ½ teaspoon minced mint
• 1 tablespoon orange juice (optional)
• 4 cups chopped broccoli
• ½ cup chopped walnuts
• ¼ cup pumpkin seeds
• ½ cup dried cranberries

Instructions

1. In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, mint, and orange juice (if using), until thoroughly combined.
2. In a large bowl, add the broccoli, walnuts, pumpkin seeds, and dried cranberries.
3. Pour in the dressing and toss it together

24. Spinach Carrot Xmas Treats

Spinach Carrot Christmas Savory Treats (Crispy & Buttery) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’25’, ’25 Treats’]

These spinach carrot Christmas savory treats are a delicious holiday appetizer made with fresh spinach, grated carrot, spring onions, herbs, spices, and multigrain flour. They’re buttery, crisp on the outside, soft inside, and perfect for Christmas parties, snack boards, or festive giftingThese veggie‑packed bites are perfect for little hands and holiday parties, offering the same joyful, snack‑board appeal as Maltesers rocky road.

Ingredients

• 300 g Multi-grain flour
• 50 g Butter with salt
• 50 g Baby Spinach (chopped)
• 1 Carrot (grated)
• 2 Spring onions (chopped)
• few leaves Cilantro (chopped)
• 1 teaspoon Chilli powder
• 1 teaspoon Garam masala
• 1/2 teaspoon Salt
• 1 teaspoon Carom seeds
• 1 cup Water
• Butter (approximately 100-150g) (for shallow frying)

Instructions

1. Thoroughly wash vegetables. Grate a carrot and chop the rest of the veggies.
2. Wash the vegetables thoroughly. Grate the carrot and finely chop the spinach, spring onions, and cilantro.
3. Add the flour, chopped vegetables, spices, salt, butter, and carom seeds to a large bowl.
4. Mix everything well. Gradually add water and knead until a smooth, firm dough.
5. Refrigerate the dough for 20 minutes to set.
6. Dust the work surface with flour, scrape the dough out of the bowl, and shape it into a large disc of thickness less than 0.6 cm or ¼ inch.
7. Use cookie cutters to cut out shapes and use a knife or spatula to transfer them to a plate.
8. Heat a skillet over low heat and add a little butter.
9. Place the shaped treats in the skillet and cook gently.
10. Flip them when the bottom turns golden.
11. Cook until both sides turn golden red.
12. Transfer the cooked treats to a plate and serve warm.

25. Cranberry Feta Pinwheels with Cream Cheese

Cranberry Feta Pinwheels with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’32’, ’32 slices’]

Cranberry Feta Pinwheels with Cream Cheese are a festive appetizer that is full of sweet and savory flavors. Quick to make ahead for any get-together or holiday.

Ingredients

• 4 8-inch spinach or flour tortillas
• 8 ounces cream cheese (softened)
• 1 1/2 cups dried cranberries
• 3/4 cup crumbled feta cheese
• 1/3 cup sliced green onions
• 1 tablespoon sugar (optional)

Instructions

1. In a medium-sized bowl, beat cream cheese with a hand mixer or by hand until creamy. Add remaining ingredients and stir well.
2. For each tortilla: spread 1/4 cup of the filling mixture evenly over the surface of the tortilla leaving an inch border around all the sides. Tightly roll up each tortilla and wrap in plastic wrap. Refrigerate at least one hour or up to 24 hours.
3. When ready to serve, remove plastic wrap and cut into one-inch slices using a serrated knife. Serve and enjoy!

26. Christmas Tree Cheese Ball

Christmas Tree Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’20’, ’20 servings’]

A Christmas Tree Cheese ball is a tasty and festive holiday appetizer, perfect for your Christmas parties. You’ll love how easy it is to make.

Ingredients

• 3 x 8 ounce/(225g) packages cream cheese (softened)
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 3 tablespoons chopped fresh parsley
• ¼ of each yellow and red bell peppers (diced)
• 1 tablespoon pistachios (roughly chopped, optional)
• 1 tablespoon pine nuts (optional)

Instructions

1. In a large bowl, using a hand mixer, beat together the cheeses, then add in the parsley and seasonings and beat until well combined.
2. Transfer the mixture onto plastic wrap, tightly cover and shape into a cone. Refrigerate for at least 2-3 hours, and preferably overnight.
3. Transfer the cheese ball cone onto a serving plate to decorate. Lightly press some of the parsley into the cheese, then dot the pine nuts to create a string light effect. Decorate next with bell pepper pieces and pistachio nuts to resemble baubles or ornaments.
4. Press in the remaining parsley to fill in any gaps. Then cut a star from a thick slice of cheese using a small cookie cutter. I attached it to the top of the tree with a toothpick to keep it secure.
5. Serve with crackers, bread, or sturdy chips.

27. Fried Goat Cheese Balls

Fried Goat Cheese Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (226 g) mild goat cheese, cold and cut into 16 bite-sized pieces
• 3/4 cup (60 g) panko breadcrumbs
• 1/4 cup (25 g) finely grated Parmesan cheese (optional)
• 1/2 cup (60 g) all-purpose flour, for dredging
• 1 large egg, beaten
• 1 tablespoon water
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (475 ml) neutral cooking oil (vegetable or canola) for frying
• Marinara sauce for serving (optional)

Instructions

1. 1. Chill the goat cheese and gather all ingredients within easy reach; cut the cheese into 16 bite-sized pieces.
2. 2. Set up three stations: a plate of flour, a bowl with the beaten egg (mixed with 1 tablespoon water), and a bowl of breadcrumbs mixed with Parmesan (if using), garlic powder, oregano, paprika, salt, and pepper.
3. 3. Roll each goat cheese piece in flour, shake off excess, dip in the egg wash, then coat evenly with the breadcrumb mixture to form a light crust.
4. 4. Place coated balls on a parchment-lined tray and refrigerate 15–20 minutes to help set their shape.
5. 5. In a heavy skillet or Dutch oven, heat oil to 350°F (175°C).
6. 6. Fry the cheese balls in batches until golden brown and crisp, about 2–3 minutes per batch, turning occasionally for even coloring.
7. 7. Remove with a slotted spoon and drain on paper towels; season lightly with a pinch of salt while hot.
8. 8. Serve immediately with marinara sauce or your favorite dipping sauce.

28. Cranberry Turkey Meatballs

Cranberry Turkey Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Cranberry Turkey Meatballs will be your new favorite holiday appetizer. Cranberry meatballs are tender, juicy coated in sweet and tangy sauce!

Ingredients

• 1 batch cranberry sauce (1 1/4 cups)
• 1 cup bbq sauce (I used Stubbs)
• 1/2 tablespoon soy sauce
• 1/2 tablespoon apple cider vinegar
• 1/8 teaspoon cayenne pepper
• 1 1/4 lbs ground turkey
• 1 large egg
• 1 medium apple (shredded and squeezed (1 cup before squeezing))
• 2 teaspoons garlic powder
• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil (for frying)

Instructions

1. In a large bowl, add ground turkey, egg, apple, garlic powder, sage, thyme, salt and pepper. Mix with spatula well.
2. Get medium bowl with cold water and large plate ready. Dip your hands in water, then using small trigger scoop, form a meatball, roll in your hands and place on a large plate. Repeat with remaining meat mixture, dipping your hands in water in between.
3. Preheat large non-stick skillet on medium-high heat and swirl half of the oil to coat. Add half of the meatballs and pan fry for 2-3 minutes per side, turning 2-3 times. You want meatballs browned on all sides and evenly round. Transfer onto a plate and repeat with remaining meatballs. Set aside.
4. While meatballs are cooking, in a medium bowl, whisk cranberry sauce, BBQ sauce, soy sauce, apple cider vinegar, and cayenne pepper. Pour into the skillet and bring to a boil.
5. Add meatballs and gently scoop some sauce on top. Simmer covered for 10 minutes on low-medium heat, then uncovered for another 15 minutes or until sauce has thickened a bit.
6. Let meatballs sit for another 10 minutes, stir gently to coat meatballs in sauce, transfer onto a platter, insert a toothpick into each and serve.

29. Candy Cane Charcuterie Board

Candy Cane Charcuterie Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Yield: [‘4’, ‘4 people’]

Make your favorite meat and cheese board festive!

Ingredients

• 6-10 cherry tomatoes
• 6-10 small mozzarella balls
• 6-10 leaves fresh basil
• 1/2-1 cup quicos (or con nuts )
• 1/2-1 cup hazelnuts (roasted and salted or raw)
• 1/2-1 cup roasted shelled chestnuts
• 1/2-1 cup almonds (we love valencia or truffle almonds )
• 1/2-1 cup salted cashews
• 1 pint fresh raspberries
• 1/2-1 cup crumbled gouda cheese (we love a truffle gouda for this!)
• 1/2-1 cup crumbled gruyère
• 1/2-1 cup crumbed mahon (or any other medium-hard cheese of choice!)
• 1/2-1 cup pitted kalamative olives
• 1/2-1 cup pitted castelvetrano olvies
• 1 cup red grapes
• 1 cup green grapes
• 1/2 cup candied cranberries
• 2-4 oz Prosciutto
• 2-4 oz mixed salami
• 2-4 oz sopressata
• 1/2 cup cornichons (or gerkins)
• fresh rosemary to garnish
• breads or crackers of choice

Instructions

1. Make your Caprese Skewers by taking two tooth picks and sticking each about halfway into a cherry or grape tomato on each side. Add a mozzarella ball on one side and a folded fresh basil leaf on the other. Add basil to mozzarella side and then end with another cherry tomato on one side and a mozzarella ball on the other, to create tomato, basil, mozzarella repeated on one skewer.
2. Crumbled the cheeses into bite sized pieces.
3. Assmele board by layering each ingredient into a candy cane shape.
4. Store extras in the fridge to easily refill any holes.
5. Garnish with fresh rosemary.
6. Serve with your favorite baguette and crackers if desired.

30. Cranberry Brie Bites

Cranberry Brie Bites Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’24’, ’24 bites’]

Festive, easy, cranberry brie bites make the perfect appetizer that tastes and looks fancy! Gooey melty cheese with tart cranberry sauce wrapped in a golden, buttery, and flaky puff pastry, to make these bite-sized snacks or appetizers for your next holiday gathering!

Ingredients

• 1 pack puff pastry sheet or Cresent roll (thawed overnight in the refrigerator)
• 8 oz brie cheese
• 1 cup cranberry sauce
• ¼ cup walnuts (or pecans, finely chopped)
• ½ teaspoon sea salt flakes
• 24 fresh rosemary sprigs (optional)

Instructions

1. Position oven racks in the middle of the oven. And preheat oven to 375°F (190°C).
2. Unroll the puff pastry sheet, and cut it into 24 equal squares. Each square will be around 2 or 2.5 inches in size.
3. Spray a mini muffin pan with non-stick spray, and press a puff pastry square into each cup.
4. Cut the brie cheese into 24 pieces, and place one brie piece into the center of each puff pastry cup. Top with 1 teaspoon of cranberry sauce, sprinkle sea salt flakes, and top with chopped pecans or walnuts.
5. Bake for 15-18 minutes or until the puff pastry is puffed and golden. Take the muffin pan out of the oven, and let the brie bites cool for 5 minutes.
6. Transfer to a serving plate, and serve with fresh rosemary sprigs.

31. Prosciutto Pear Brie and Honey Crostini

Prosciutto Pear Brie and Honey Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [’12’]

Need a last minute appetizer to throw together for your Holiday party? Try this Prosciutto Pear Brie and Honey Crostini!

Ingredients

• Gluten Free Baguette sliced into 12 1/4inch size pieces
• 10 oz Brie
• 2 Anjou Pears sliced thin lengthwise (stem and core removed into 12 pieces)
• 4 slices of Prosciutto cut and rolled into 12 pieces
• Honey

Instructions

1. Preheat oven to 425 degrees F
2. Place Baguette slices on baking sheet and bake 3-4 minutes each side
3. Remove from oven and let cool
4. Spread Brie evenly over each Crostini
5. Top with Pear slices and Prosciutto
6. Drizzle Honey over each one
7. Serve immediately

32. Prosciutto Crostini with Whipped Goat Cheese and Cranberries

Goat Cheese Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’20’, ’20 crostini’]

Prosciutto Crostini with Whipped Goat Cheese and Cranberries is sweet, salty, crispy, and creamy! This goat cheese crostini recipe is an easy party appetizer.

Ingredients

• 1 loaf French Baguette (sliced into 20 pieces)
• 3 Tablespoon Butter (melted)
• 12 ounce Cranberries (fresh)
• 3 ounce Prosciutto (about 5-6 slices)
• 4 ounce Goat Cheese
• 1 Tablespoon Cream Cheese
• 2 Tablespoon Balsamic Vinegar
• ½ cup Sugar
• Rosemary sprigs (optional topping)

Instructions

1. Preheat oven to 425ºF
2. Add goat cheese log (crumbled) and cream cheese to a small food processor. Whip until smooth and creamy, about 2-3 minutes. You will need to stop and scrap down the sides of the food processor frequently.
3. Mix the cranberries, rosemary, sugar, and balsamic vinegar in a bowl. Spread the mixture out on rimmed baking sheet and bake for 8 minutes until cranberries are just beginning to burst.
4. Brush melted butter on the bread slices. Put the bread on a baking sheet and place in the oven for 3 minutes. Flip and cook an additional 3 minutes.
5. Add a single layer of prosciutto to a skillet and cook on high heat flipping occasionally. Cook about 2-3 minutes until prosciutto is crisp.
6. Assemble crostini. Add a layer of whipped goat cheese to the crostini. Then add a slice of crispy prosciutto and finally add a spoonful of balsamic cranberry sauce. Garnish with a fresh rosemary sprig.

33. Candy Cane Christmas Charcuterie Board

Candy Cane Christmas Charcuterie Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [‘8’]

Easy, flexible, and adorable! This festive appetizer is the perfect little snacking situation for all your holiday get-togethers. Easy to customize for any diet!

Ingredients

• 2 ounces white cheddar (1/2 cup; sliced)
• 1 pepperoni link (sliced; or meatless pepperoni)
• 4 ounces goat cheese (crumbled)
• 1/2 cup fresh raspberries
• 1 cup white chocolate covered pretzels
• 1/2 cup sugared or dried cranberries
• 2 ounces Monterey Jack cheese (1/2 cup; cubed)
• 1 ounce dry salami (about 8 slices; or meatless substitute)
• 4 ounces cherry ‘ciliegine’ size mozzarella balls (about 1/2 cup)
• Fresh rosemary sprigs (for decorating)
• Mini candy canes (for decorating)

Instructions

1. Beginning in the lower right corner of your board or platter, arrange a two-inch-tall row with the white cheddar. Add a row of the sliced pepperoni and repeat with the goat cheese and then the raspberries. Continue with the pretzels, creating a slight curve to the left to start the top of the “candy cane.” Add the cranberries next to create the top of the candy cane. Add the cubed Monterey Jack cheese curving the opposite way of the pretzels, fold the salami and continue the shorter candy cane curve, and lastly add the mozzarella balls to finish the arrangement. Decorate with sprigs of rosemary and mini candy canes.

34. Mini Cheese Balls

Mini Christmas Cheese Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘7’, ‘7 cheese balls’]

Mini Christmas Cheese Balls are the perfect holiday appetizer table. The flavors are spot on and the colors are perfect for any Christmas gathering.

Ingredients

• 4 oz goat cheese
• 3 oz cream cheese
• 1 tablespoon brown sugar
• 1½ tablespoons fresh rosemary, minced
• 1 tablespoons fresh scallions, minced
• ¼ cup dried cranberries or cherries, chopped finely
• ½ cup whole pecans

Instructions

1. Roast your nuts in the oven at 350 degrees F for about 8 minutes. Remove your pecans and chop finely when cool enough to touch. Set aside.
2. Mix your dried fruit, scallions, herbs and pecans in a shallow bowl. Set aside.
3. Cream together the cream cheese, goat cheese and brown sugar in a stand mixer or in medium bowl using a hand mixer.
4. Chill the mixture in the refrigerator for 1 hour. This will firm up your cheese allowing you to easily roll your cheese balls.
5. Scoop about 1 ounce of filling into the palm of your hands and roll into a round ball. Repeat with the rest of the cheese filling.
6. Roll cheese balls in the herb mixture until fully coated. Chill until ready to serve.

35. Phyllo Wrapped Cranberry Baked Brie

Phyllo Wrapped Brandied Cranberry Baked Brie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’12’]

Phyllo Wrapped Brandied Cranberry Baked Brie is an easy baked Brie recipe with a cranberry brandy topping wrapped in crispy layers of phyllo dough. A hint of rosemary and Dijon with a touch of spice finish off this classic holiday appetizer.

Ingredients

• 1 1/2 cups sweetened dried cranberries, (from 1 (12 oz.) pkg.)
• ½ cup Brandy or Cognac
• ½ cup hot pepper jelly
• 1 teaspoon chopped fresh rosemary ( or ¼ tsp. dried crushed dried rosemary)
• 1 teaspoon Dijon mustard
• 12 frozen phyllo sheets, (thawed, from 1 (16 oz.) pkg.)
• 6 Tablespoons butter, (melted)
• 1 35.2 ounces (8” diameter) Brie wheel

Instructions

1. Preheat oven to 400F. Line baking sheet with parchment paper or coat with cooking spray.
2. In microwave safe bowl combine cranberries and Brandy. Microwave 1-2 minutes or until hot. Stir in jelly, rosemary and Dijon. Let stand.
3. Meanwhile, reserve 1 Tbs. melted butter. Place one phyllo sheet on prepared baking sheet; brush with melted butter to coat; top with one phyllo sheet. Repeat with remaining butter and phyllo sheets.
4. Trim and discard rind from top of Brie. Place Brie, trimmed side up, in center of layered phyllo sheets. Spread cranberry mixture over top of Brie.
5. Bring corners of dough up over Brie leaving center uncovered. Brush with the reserved 1 Tablespoon butter.
6. Bake 25-30 minutes or until pastry is golden. Let stand 30 minutes-1 hour.
7. Transfer to serving plate. Garnish with fresh rosemary sprigs and serve with apple slices, grapes and crackers.

36. Mini Cheese Balls

📋Mini Cheese Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [’20’, ’20 balls’]

Mini cheese balls are bite-sized appetizers of the classic party’s favorite cheese balls. These are the perfect appetizer for Thanksgiving, Christmas party, New Year’s Eve, football party, or anytime. Its cheese balls are served in individual portions rolled in nuts and bacon and topped with salty pretzel sticks!

Ingredients

• 12 ounces cream cheese (softened (use full fat for best results))
• 1/2 cup sour cream (use full fat for best results)
• 1 cup sharp white cheddar cheese (shredded (can also use sharp yellow cheddar or freshly shredded mozzarella))
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• Salt to taste
• 1/2 teaspoon pepper (adjust to taste)
• 1/3 cup green onion
• 3/4 cup real bacon bits
• 3/4 cup pecans (chopped)
• 1 1/2 tablespoons parsley (chopped)
• 2 tablespoons green onion
• Pretzel sticks

Instructions

1. You’ll need the cream cheese softened before you start. Make sure to remove ingredients from the fridge for at least 20-30 minutes before making the appetizer.
2. In a bowl beat together softened cream cheese, sour cream, cheddar cheese, onion powder, garlic powder, salt & pepper until well combined.
3. Fold in green onion. If you like to add additional ingredients for more flavor and taste you can do it now. Some of the options are finely diced red bell peppers, a dash of hot sauce, or any other ingredients you want to use.
4. Cover the mix and refrigerate it for at least 15 minutes to 1 hour.
5. In a small bowl mix real bacon bits, chopped pecans, finely chopped parsley, and green onion.
6. Once the cheese mixture is cooled enough to handle, scoop out the mixture and roll it in the bacon-nuts mixture to coat evenly.
7. Insert a pretzel stick into each mini ball and serve.
8. Mini cheese balls can be served as an appetizer or as a dip for crackers, crostini, crudité, bagel chips, or pita chips.

37. Christmas Tree Spinach Appetizer

Christmas Tree Spinach Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 16

a Christmas tree shaped buttery flakey pastry with spinach and cream baked in

Ingredients

• 2 store-bought puff pastry sheets (or 1 homemade, see recipe)
• 7 cups (packed) fresh spinach
• 4 oz cream cheese
• 2 cloves of garlic
• 1 tbsp lemon juice
• 1/3 cup freshly grated parmesan
• 1 tbsp melted butter
• 2 tbsp olive oil
• sea salt to taste

Instructions

1. Begin by shaping the puff pastry into two large upside-down triangles with a two-inch extra piece of dough for the tree stump on the flat portion (as shown). If using store-bought you will need two pastries to do this. If using the homemade puff pastry you will have enough dough to make the entire tree from the pastry from this recipe. Simply roll out the dough into a large rectangle and cut the tree length-wise. Take the excess sides and place them together to create another triangle. Then pinch off two small pieces of dough to create the small square stumps for the bottom of the tree. Pinch the dough to connect the pieces together.
2. Lay one onto a lined cookie sheet.
3. To make the filling, heat a skillet with olive oil. Add the spinach and begin sautéing.
4. Add a pinch of sea salt, cracked black pepper, and lemon juice.
5. Mince the garlic finely and add it to the skillet.
6. Allow the spinach to cook down slightly then add the cream cheese to the pan.
7. Stir it around as it melts to mix it into the cooked spinach.
8. When fully incorporated, remove from the heat. Spread evenly over the puff pastry on the cookie sheet.
9. Place the other piece of puff pastry over it.
10. Take a sharp knife or a pizza cutter, and begin cutting about 2-inch slices into the sides of the pastry. Leave the center intact.
11. Twist each slice so that the top is folded over. Do this until all slices are turned over (see picture).
12. Brush the pastry with butter and sprinkle the parmesan over the entire Christmas tree pastry.
13. Bake at 375 for 25 minutes or until the pastry is golden and flakey.

38. Cranberry Cream Cheese Pinwheels

Ranch Cranberry Cream Cheese Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT735M · Yield: [’30’, ’30 slices’]

These delicious ranch cranberry cream cheese pinwheels are the perfect party appetizer during the fall and winter months!

Ingredients

• 1 brick Cream cheese (softened)
• 1/3 cup Sour cream
• 1 oz Ranch seasoning (dry; we love Hidden Valley)
• 1 cup Cheddar (shredded)
• 1 cup Dried cranberries
• 1 cup Pecans (chopped)
• 1/2 cup Green onion (chopped; optional )
• 4 Flour tortillas (white, green or red)

Instructions

1. In medium mixing bowl, mix cream cheese, sour cream, and ranch seasoning together first. Then, add in all other ingredients except for tortillas.
2. Divide mixture among the four tortillas and spread evenly, leaving 1/2 inch gap or so around all edges.
3. Roll each tortilla as tightly as possible.
4. Wrap each tortilla in plastic wrap and chill in fridge for 12-24 hours (the longer the better as they will be easier to slice).
5. Remove plastic wrap and slice roll ups into about 1 inch slices with a serrated knife.

39. Butternut Brie Bites

Butternut Brie Bites: an easy, festive holiday appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: depends on the squash

Roasted butternut squash topped with creamy melted brie cheese and sweet juicy pomegranate arils.

Ingredients

• 1 butternut squash
• Extra virgin olive oil
• Salt & pepper
• A round of brie cheese
• For topping: fresh pomegranate seeds and/or chopped pistachios, cranberry sauce and candied walnuts

Instructions

1. Preheat the oven to 400 F. Line a rimmed baking sheet with silicon baking mat or spray lightly with cooking spray.
2. Peel the butternut squash and cut the neck of the squash into 1/2-inch slices. If your squash is large, you might want to cut the rounds into halves or quarters. Save the bowl of the butternut for other uses.
3. Brush both sides of the squash rounds with olive oil and sprinkle with salt & pepper.
4. Set the squash on the prepared baking sheet and bake for about 20 minutes, until tender. While the squash is cooking, cut small wedges of brie from the round, one small wedge per bite.
5. Put one small brie wedge on each roasted squash bit and set back into the oven briefly to melt the cheese.
6. Top with fresh pomegranate seeds and (if desired) chopped pistachio. Or put a bit of cranberry sauce and a candied walnut on each slice. Serve warm or at room temperature and enjoy!

40. Buffalo Chicken Meatballs

Buffalo Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’24’, ’24 meatballs’]

These buffalo meatballs are perfect appetizer to serve on game day or a fun weeknight dinner. Juicy baked chicken meatballs dunked or drizzled with a spicy buffalo hot sauce and blue cheese dressing!

Ingredients

• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 3 garlic cloves (minced)
• 2 green onion (minced)
• 1 celery (finely chopped)
• 1 carrot (minced)
• ½ teaspoon paprika
• Salt & pepper to taste
• Olive oil to spray (about 2 tablespoon)
• 1 stick butter
• ¾ cup hot sauce
• ½ teaspoon garlic powder
• Blue cheese dressing & blue cheese crumbs
• Green onion

Instructions

1. Buffalo chicken meatballs starts with mixing all ingredients in a bowl. Add all ingredients for meatballs – ground chicken, panko breadcrumbs, lightly beaten egg, minced green onion (white and green part included), minced garlic, finely diced celery, minced carrot, paprika, salt and ground pepper to taste.
2. Using hand or spatula mix ingredients together. DO NOT OVER MIX. That’s a secret to juicy meatballs. Overmixing will result into drier meatballs.
3. Using a small scoop or spoon portion meat.
4. Roll meatballs.
5. Place it on greased baking tray.
6. Spray olive oil on meatballs before baking and once or twice in between baking time. This will prevent meatballs from turning dry.
7. Bake in pre heated oven at 400°F for 20 to 25 minutes or until cooked through.
8. While the meatballs are cooking, we will make buffalo sauce.
9. Melt a stick of butter in a pan. Add hot sauce and garlic powder.
10. Whisk together. Remove from heat. Continue to whisk until everything blends together.
11. When meatballs are done cooking, remove from oven and let it rest for 5 minutes.
12. You can either dunk meatballs in prepared buffalo hot sauce or drizzle it over the meatballs. Either way these are lip smacking good!
13. I prefer to drizzle buffalo chicken meatballs with buffalo hot sauce and blue cheese dressing on top.
14. Garnish with blue cheese crumbs on top and green onions.
15. Serve immediately.

41. Roasted Beet and Goat Cheese Crackers

Roasted Beet and Goat Cheese Crackers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT90M · Yield: [‘8’]

A delicious and easy appetizer! These Roasted Beet and Goat Cheese Crackers are garnished with fresh basil and balsamic vinegar reduction

Ingredients

• 1 Beet
• 1 teaspoon Olive Oil
• Salt + Pepper, (to taste)
• 16 WHEAT THINS crackers
• 4 oz Herbed Goat Cheese, (softened)
• 3 Basil leaves, (chopped)
• 2 teaspoons Reduced Balsamic Vinegar

Instructions For Roasted Beet

1. Preheat Oven to 350 Degrees Fahrenheit
2. Season beet with salt, pepper and drizzle olive oil on top
3. Wrap beet in aluminum foil
4. Place in a sheet pan and roast for 45 to 60 minutes or until fork tender
5. Remove from oven and let them cool a bit inside their foil
6. Place beet in a food processor or or chop finely
7. Run the beet puree thru a colander to remove excess liquid

Assembly

1. Place a bit of the cooled beet puree in each cracker
2. Add a dollop of goat cheese and topped with basil and balsamic vinegar
3. Serve immediately

42. Air Fryer Brussels Sprouts

Air Fryer Brussels Sprouts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M · Yield: [‘2’, ‘2 -4 servings’]

These quick and easy garlic balsamic Air Fryer Brussels Sprouts have the perfectly crunchy outer layer with a tender core that’s delicious flavorful with every bite. Toss in a soy-balsamic sauce for a savory umami finish that will have you licking your bowl clean!

Ingredients

• 1 pound brussels sprouts (fresh, washed and dried)
• 1 teaspoon olive oil
• 3 cloves garlic (minced)
• ⅛ teaspoon salt
• pepper
• 1 tablespoon soy sauce
• ½ tablespoon balsamic vinegar

Instructions

1. Trim the ends of the brussels sprouts and cut them in half.
2. In a large bowl, toss the brussels sprouts, olive oil, garlic, salt, and pepper, until the brussels sprouts are evenly coated.
3. Place the halves in a single layer in your airfryer and cook for 7 minutes at 340 degrees F. Remove the basket and shake it, then cook again for 6 to 7 minutes at 340 degrees F.
4. Place them back into the large bowl and pour in the soy sauce and balsamic vinegar. Stir until evenly coated.
5. Enjoy immediatel

43. Cheesy Pull Apart Christmas Tree Dough Balls

Cheesy Pull Apart Christmas Tree Dough Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-994159H9M34S · Cook: PT30M · Total: PT1H45M · Yield: [’25’, ’25 balls’]

These super soft pull-apart Christmas tree dough balls are stuffed with a cheesy, cranberry filling for the ultimate festive appetizer idea. They’re brushed with delicious garlic butter as they come out of the oven, making them the perfect fun snack to feed a crowd over the holiday season. The recipe uses the tangzhong method of quickly cooking a little flour and milk into a paste before adding to the rest of the dough ingredients to keep the buns SUPER soft for days. Or, make it even easier and use store-bought pizza dough.

Ingredients

• 30g bread flour
• 145g whole milk
• 500g bread flour
• 190g whole milk
• 2 teaspoons salt
• 1 teaspoon instant yeast
• 75g unsalted butter
• 1 egg, whisked (for the egg wash)
• 1 mozzarella ball, finely diced (or use grated mozzarella)
• 1/2 cup gruyere, grated
• 1/3 cup cranberry sauce
• 75g unsalted butter
• 2 garlic cloves, crushed
• 1/3 cup flat-leaf parsley leaves (or use rosemary, thyme or oregano)
• 1 teaspoon flaky sea salt

Instructions

1. Combine the 30g bread flour and 145g of milk in a small pan over low heat. Stir continuously until the flour and milk thicken into a paste (much like a roux in a cheese sauce). When a thick paste has formed, remove it from the heat and transfer it to a large mixing bowl.
2. Add 500g bread flour, 190g milk, 2 teaspoons of salt and 1 teaspoon of yeast into the bowl with the tangzhong paste. Mix really well with a large wooden spoon or spatula, until it comes together into a rough, floury dough. Cover with a tea towel for a couple of minutes while you prepare the butter. You want the butter to be soft, so I like to pop it in the microwave for about 15 seconds. Don’t worry if it melts a little, it’s totally fine. Add the softened butter to the dough, and mix really well with the spoon again until it’s all combined.
3. Turn the dough out onto a lightly floured flat surface, then knead it for about 10 minutes. The easiest way to describe the process of kneading is that you’re going to press down onto the dough with the heel of your hand, and then push the dough away from you. Fold the dough back over itself, give it a quarter turn, then repeat that process. I have a super helpful guide on how to knead dough if you’d like more help. It will start out rough and floury, and you’ll feel it start to change as you keep working with it. Eventually, it will become smooth and supple. At this point, pop it back into your mixing bowl and cover it with plastic wrap. Leave it to rise in a warm place, until it’s roughly doubled in size. PRO TIP: The time it takes for your dough to rise is going to depend on the temperature of your kitchen. Take a photo of the dough as you leave it to rise, so you can easily compare.
4. Once the dough has doubled in size, turn it out onto a lightly floured surface. You’ll need 25 balls for your Christmas tree. I like to weigh the dough and then divide it into 25, but you can also eyeball it if you like. Form the pieces into rough balls, then flatten them with your hands into a rough circle, about 4cm/1.5″ in diameter. Spoon on a little cranberry sauce, then pile on a teaspoon of the mozzarella and gruyere mix. Pinch the edges together over the filling, forming a little ball. Press the edges together well to seal the balls, then turn them over. Repeat with the rest of the dough.
5. Heat the oven to 360F/180C fanbake. Line a large oven tray with baking paper. Place 2 stuffed dough balls at the bottom of the tray to make the trunk, then place 6 dough balls along the bottom of the tray to make the first level. Continue with the rest of the balls, losing 1 each layer (so 5 dough balls, then 4 and so on). Place the final 2 dough balls on either side of the ball on top of the tree, to make a star. Brush with the whisked egg, then transfer to the oven and bake for 30 minutes, until they’re golden brown.
6. While the dough balls are in the oven, melt 75g butter in a small pot over low heat, then add the 2 crushed garlic cloves and stir them for a couple of minutes. Remove the pot from the heat and mix through 1 teaspoon of flaky sea salt and the chopped parsley leaves.
7. Once the dough balls look lovely and golden, remove them from the oven. Brush them with the garlic butter while they’re warm, then serve with more cranberry sauce on the side while they’re soft and warm and the cheesy center is lovely and gooey.

44. Cranberry Jalapeno Cream Cheese Dip

Cranberry Jalapeno Cream Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 1 cup cranberry sauce (jellied or whole-berry)
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon honey (optional, to balance tartness)

Instructions

1. 1. In a medium bowl, beat the softened cream cheese until smooth.
2. 2. Stir in the cranberry sauce until the mixture is evenly blended.
3. 3. Fold in the minced jalapeño and red onion.
4. 4. Mix in the lime juice, salt, and pepper; taste and adjust heat or sweetness (add honey if desired).
5. 5. Cover and refrigerate 20 to 30 minutes to let the flavors meld.
6. 6. Serve with crackers, sliced baguette, tortilla chips, or apple slices; garnish with extra jalapeño slices if desired.

45. Stuffing Stuffed Mushrooms

Stuffing Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large cremini mushrooms, stems removed (save the caps for stuffing)
• 1 cup breadcrumbs (panko preferred)
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/4 cup finely chopped mushroom stems (from the removed stems)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup shredded mozzarella for topping

Instructions

1. 1. Preheat the oven to 375F (190C) and line a baking sheet with parchment paper.
2. 2. Clean 8 large cremini mushrooms and remove the stems; set the caps aside and finely chop the stems.
3. 3. In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sauté the chopped mushroom stems and the onion until tender and the moisture has evaporated, about 4-5 minutes. Add the garlic and cook 30 seconds more; season with salt and pepper.
4. 4. In a large bowl, combine breadcrumbs, Parmesan, parsley, thyme, the sautéed mushroom mixture, and the beaten egg; mix until evenly moistened. If the mixture seems dry, add a splash of water or broth.
5. 5. Spoon stuffing into each mushroom cap, mounding slightly, and place them on the prepared baking sheet.
6. 6. Bake for 18-22 minutes, or until the mushroom caps are tender and the stuffing is golden. If using mozzarella, sprinkle over the tops and bake 2-3 minutes more until melted.
7. 7. Allow to rest for 5 minutes before serving.

46. Baked Brie with Cranberry Raspberry Sauce

Baked Brie with Cranberry Raspberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Sweet and savory baked brie topped with a tart sauce.

Ingredients

• 1 round of brie
• 1 cup fresh cranberries
• 1/2 cup frozen raspberries
• 2 tbsp pure maple syrup
• 2 tbsp pistachios
• mint for garnish

Instructions

1. In a small saucepan cook the cranberries, raspberries and maple syrup over medium heat. After a few minutes mash the cranberries with the back of a wooden spoon and stir frequently. Cook for a few minutes on low.⁠
2. Bake brie in the oven at 350 degrees for 5-8 minutes. Remove from the oven and place it on a serving plate. It helps if you cook it on parchment paper then you can just lift it out.⁠⠀
3. Top with the berry sauce, pistachios and mint. Serve immediately with crackers, apples or pear slices. ⁠⠀

47. Baked Feta

Easy Baked Feta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

This Easy Baked Feta Recipe is the perfect appetizer for a crowd. A block of feta cheese is baked with cherry tomatoes, olive oil and fresh herbs.

Ingredients

• 3 tablespoons extra virgin olive oil (divided)
• 8 ounce feta cheese (do not crumble the cheese)
• Salt and pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper ( {optional})
• 1 teaspoon lemon zest ( {optional})
• 1 pint cherry tomatoes
• 1/4 cup fresh parsley
• 2 tablespoons fresh oregano (chopped)

Instructions

1. Preheat the oven to 400 degrees F.
2. In a medium mixing bowl put the cherry tomatoes and mix with the 2 Tablespoons olive oil. Add the tomatoes in an oven safe dish. Nestle the block of feta cheese into the tomatoes.
3. Brush the feta with 1 Tablespoon of olive oil making sure to cover it competely with the olive oil. Sprinkle the dried oregano, basil, thyme, crushed red pepper and lemon zest over the feta and tomatoes.
4. Put the baking dish in the oven and baked for 20-25 minutes or until the tomatoes are just starting to burst and the feta is warm. Remove and add the fresh parsley and oregano. Serve warm with crostini, baguette or pita chips.

48. Salmon Ball

Salmon Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [’16’]

Need an appetizer that is excellent for a crowd or a simple starter for home? This Salmon Ball is not only fast and easy – but it’s so good!

Ingredients

• 1/4 cup panko
• 1 tbsp butter
• 3 oz smoked salmon
• 8 oz cream cheese
• 1 oz cheddar
• 2 tbsp green onions
• 1/2 tsp salt
• 1/8 tsp pepper

Instructions Panko Coating

1. Melt the butter in a small skillet. Add the panko and cook for 2-3 minutes until browned. Let cool.

Salmon Ball

1. Combine the ingredients and mix well. Form into a large ball.
2. Roll in the cooled panko crumbs.
3. Serve with crackers or vegetables.
4. Store in the refrigerator.

49. Festive Cream Cheese Pinwheel

Festive Cream Cheese Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 24

These delicious and adorably festive cream cheese pinwheels are great for the holidays. They’re also great finger food you can enjoy year round!

Ingredients

• 5-6 large spinach tortilla wraps
• 8oz whipped cream cheese
• 2 Tablespoons ranch seasoning
• 1 large red bell pepper, diced

Instructions

1. Wash and dice the red bell pepper.
2. In a small bowl, mix together cream cheese and ranch seasoning until fully combined.
3. Spread cream cheese mixture on each tortilla wrap, and sprinkle on the diced bell pepper.
4. Roll each wrap tightly to form a log.
5. Using a serrated knife, cut each log into 1/2” to 1” slices.
6. Lay flat before serving.

50. Baked Brie in Puff Pastry with Cranberries

Baked Cranberry Brie Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

Baked Brie in Puff Pastry is a quick, easy and elegant appetizer perfect to serve at any gathering or holiday party. This baked brie recipe has layers of flaky puff pastry, warm and gooey melted brie cheese and delicious cranberry sauce.

Ingredients

• 8 ounces dried cranberries
• 4 ounces dried cherries
• 1 cup water
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1 (13.2 ounces) Brie Cheese wheel (anywhere from 8 to 14 ounces will work)
• 1 package Puff Pastry
• About ¼ cup of flour for rolling the dough
• 1 egg
• For serving: Choose from French Bread sliced (crackers, sliced apples, sliced pears, grapes)

Instructions For the Cranberries

1. In a small saucepan over medium heat, place the cranberries, cherries and water. Make sure the water covers the dried fruit. Add more water if needed. Bring to a boil and lower the heat to low. Add the orange zest and vanilla extract. Simmer for 15 minutes. Remove from the heat and let cool for about 10 minutes.
2. Line a baking sheet with a non-stick baking mat, parchment paper or foil.
3. Preheat the oven to 400 Fahrenheit
4. Dust your work space or counter with a little flour. Do the same to your rolling pin. Unroll one sheet of puff pastry gently and place it on the counter. Roll your pastry gently until it reaches about 11 x 11 inches. There is no need to measure it! We are just trying to make the pastry a bit thinner and get rid of the folding creases (slightly). If it breaks, wet your fingers with water and pinch the pastry dough back together. (Think of it as play dough and enjoy the process!!)
5. Follow one of the methods below.

Method #1 Super Easy

1. After rolling the pastry, place the round of brie in the middle. Top with the cranberries. Fold the corners over the cheese forming a neat package. Almost like wrapping a present. If you feel you have too much puff pastry in some areas, trim it with a sharp knife. Keep the trimmings to use for decorating.

Method #2 Easy

1. Lay the pastry on a dinner plate. Add the cranberries in the middle of the puff pastry. Place the cheese on top. Fold the corners over the cheese. This will be the bottom so you don’t have to be so neat.
2. Place the prepared sheet pan on top of the wrapped brie. Gently hold the dinner plate (don’t press too hard) and flip! Lift the dinner plate. Voila! The seams are down.
3. In a small bowl, combine the egg with about a tablespoon of water to make an egg wash. Cut decorative shapes from the remaining puff pastry. You can use cookie cutters if you wish. Using a pastry brush, gently brush the decorative cut outs with the egg wash and adhere to the wrapped brie. Brush the wrapped brie evenly with egg wash. Refrigerate for at least 15 minutes.
4. Bake the brie for about 15-25 minutes or until golden brown. Remove from the oven and allow to cool for 5-10 minutes. This will give the cheese time to firm up a bit. Otherwise, it will all gush out. Not that there is anything wrong with that!
5. Serve with accompaniments.

51. Reindeer Cheese Ball Appetizer

Reindeer Cheeseballs Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [’20’, ’20 cheeseballs’]

Ingredients

• 2 8-oz packages cream cheese (softened)
• 1 packet ranch dressing mix
• 2 cups shredded cheddar cheese
• 6 strips bacon (finely chopped)
• 1 tomato (cut into small cubes)
• 40 pretzels

Instructions

1. Combine cream cheese, ranch dressing mix, and shredded cheddar cheese in a medium bowl. Mix until well combined.
2. Place cheese mixture in the refrigerator to chill for 30 minutes.
3. Using a tablespoon, scoop cheese mixture and form into a ball. Roll each ball in chopped bacon. Place cheese balls back in the refrigerator to chill for 30 minutes.
4. Place a piece of cubed tomato in the center of the ball as a nose.
5. Cut each pretzel in half, the cut the loop off the top of each pretzel half. Place one half on each side of the ball as antlers.

52. Christmas Fruit Wreath

Christmas Fruit Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’10’, ’10 – 12 servings’]

This Christmas fruit wreath is the perfect festive appetizer for your holiday party! With this holiday fruit tray, your guests will not only feel great about eating a healthy and delicious snack, but they’ll also be wowed by the beautiful presentation. It looks fancy, but it’s so easy to assemble! {Gluten-free, vegan & paleo}

Ingredients

• 6 cups green grapes on a vine (cut into smaller bunches)
• 6 green kiwis (peeled and sliced)
• 1/2 cup fresh raspberries
• 1/2 cup pomegranate arils
• 1 circular honey melon slice ((for stars))

Instructions

1. Get out a large circular platter. Arrange the kiwi slices in a circular pattern around the outer rim to form the outer edge of the wreath, and on the inner rim of the plate to form the inner edge of the wreath.
2. Fill in the two rows of kiwi slices with the grape bunches, so that a wreath shape is formed around the plate with the grapes.
3. Using a sharp knife, cut the honey melon in half and scoop out the seeds with a spoon. Cut a circular slice across the diameter of the honey melon, about a ½ inch wide. Use a small star cookie cutter to cut out 9 small stars from the honey melon slice.
4. Next, add the “decorations.” Fill in the gaps between the grapes and kiwi slices with raspberries and pomegranate arils. Arrange the stars evenly around the wreath.
5. Serve fresh along with your favourite fruit dip, if desired.

53. Barbecue Chickpea Meatballs

Crockpot Barbecue Chickpea Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Crockpot barbecue chickpea meatballs are an easy vegetarian appetizer that takes about 20 minutes to make. The meatballs are plenty “meaty,” made with smashed chickpeas, and the sauce is a zesty combo of BBQ sauce and jam or jelly.

Ingredients

• 1 can chickpeas
• 1/4 cup white onion, diced
• 1 clove garlic, minced
• 1/2 cup panko
• 1 egg
• salt and pepper
• 2 tablespoons fresh parsley, chopped
• 3/4 cup barbecue sauce
• 1/2 cup jam or jelly — grape jelly, cranberry sauce, or orange marmalade are good!
• 1 dash cayenne pepper

Instructions

1. Preheat the oven to 375. Line a baking sheet with parchment paper or a silicone baking mat.
2. Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with the back of a fork until they are about half-way smashed. There should still be some chunky texture to them. Add onion, garlic, panko, egg, salt and pepper, and parsley. Combine the chickpea meatball mixture, the best way is with your hands.
3. Use a tablespoon or small ice cream scoop to portion out the meatballs. Roll them in your hands to form the meatballs.
4. Bake for 15-20 minutes or until the meatballs are lightly browned.
5. Combine the barbecue sauce, jam, and cayenne pepper in a small bowl.

Oven Method

1. Place the barbecue jelly sauce in a saucepan and heat until the mixture has melted. Add the chickpea meatballs and stir until heated through.

Slow Cooker Method

1. Spray the insert of a 3-quart slow cooker with cooking spray. Add the cooked meatballs and the barbecue jelly sauce. Heat on low for 3-4 hour or high for 2-3 hours.

54. Charcuterie Cups

Charcuterie Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 Servings’]

These Individual Charcuterie Cups are easy to assemble, versatile and perfect for parties, game days and holidays. These are also easy to hold and carry more portable than a traditional Charcuterie Board.

Ingredients

• 36 Crackers
• 12 Slices Salami or Pepperoni
• 12 Slices Ham or Turkey (You could also sub in prosciutto)
• 12 Slices Thick Cut Cheddar Cheese (I then slice mine into smaller pieces)
• 12 Slices Havarti Cheese (I then slice mine into smaller pieces)
• 24 Cubes Asiago Cheese
• 60 Grapes
• 1 Small Fuji Apple (Sliced Thin)
• 24 Whole Black Olives
• 12 Baby Carrots (Optional)
• 1 1/2 Cups Nuts, Seeds and Dried Fruit (See Notes)

Instructions

1. Begin my prepping arranging all of your ingredients. I like to begin by laying all my cups out, slicing any cheese I am using, then slicing any fruit last.
2. Once everything is prepped, you can begin to fill the cups. I like to put heavier items (like nuts, seeds, dried fruit and grapes on the bottom) then add in crackers, cheese, meats and any others ingredients on the top. Depending on your cups size, I will add 2 tbsp of nuts/seeds/dried fruit, 2 pieces of meat, 2-3 crackers, 4-6 pieces of cheese, 5 grapes, berries or sliced fruit, then a couple extras like a baby carrot, black olives. I also like to roll or fold meat to save on space, and make the Charcuterie Cups more visually appealing. The above ingredients are meant to be equally divided among 12 cups.
3. Additionally, I like to incorporate large toothpicks to hold things like cheese balls, black olives and mini pickles. This helps separate items and keep things less muddled and separate. A lot of the prep will depend on what ingredients you want to add and what your guests enjoy. This is a rough outline and I encourage you to get creative and add in different things if you wish.

55. Caramelized Onion Tartlets with Brie

Caramelized Onion Tartlets with Brie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [’15’, ’15 Mini Tartlets’]

These elegant and delicious bite sized Caramelized Onion Tartlets are the perfect make-ahead party appetizer. Crispy phyllo cup shells are filled with savory and sweet caramelized onions and melty cheese creating an irresistibly everyone will want more of.

Ingredients

• 1 box frozen phyllo cups ((15 per box))
• 4 medium yellow onions (peeled and thinly sliced)
• 4 oz brie cheese
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• salt to taste
• fresh thyme for garnish

Instructions Caramelizing The Onions

1. Add butter and olive oil to a large skillet along with the onions and sauté over medium heat making sure to stir every 5 minutes.
2. Cook the onions over medium to medium/low heat, stirring every 5 minutes for 35- 45 minutes. At this point, if the onions become too dry in the pan, add a small amount of chicken or vegetable broth to keep them moist.
3. Continue to sauté the onions for 15 to 30 minutes longer until the color slowly turns from golden brown to a deep amber color. The onions will continue to darken the longer they cook. You will also notice the volume of onions has significantly reduced as well. Once done, season with salt to taste.
4. Transfer the caramelized onions to a bowl and set aside. If making in advance, place the onions in an airtight container and refrigerate until ready to use.

Assembling The Caramelized Onion Mini Tarts

1. Preheat your oven to 350 degrees. Then, remove the phyllo cup shells from the package and place them on a large baking sheet.
2. Fill each phyllo shell cup with about one teaspoon of creamy brie cheese and bake for five minutes.
3. Remove the tartlets from the oven and top with about half a teaspoon of caramelized onions.
4. Garnish the cheese and onion tartlets with fresh thyme. Serve warm or at room temperature.

56. Cute Christmas Appetizers

Cute Christmas Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 trees’]

If you are looking for cute Christmas appetizers, these adorable little Christmas trees are perfect. Quick and easy to make with simple ingredients.

Ingredients

• 8 ounces wheat bread
• 6 slices colby jack cheese (1/4″ thick)
• 28 slices summer sausage (1/4″ thick)
• 6 cherry tomatoes (halved )
• 12 leaves butter lettuce

Instructions

1. Cut six slices of colby cheese and 12 slices of summer sausage, each about ¼ inch thick.
2. Use star shaped cookie cutters to cut out 24 stars out of your bread slices – 12 large, 12 medium sized. Make sure to press down firmly to get a nicely cut edge for each star shape.
3. Next, cut 36 stars from the cheese slices – 12 large, 12 medium and 12 small.
4. Cut 36 stars from the summer sausage slices – 12 large, 12 medium and 12 small.
5. Slice the cherry tomatoes in half and dab the cut side on a paper towel to soak up the excess juice from the tomatoes.
6. Cut 12 stars out of the butter lettuce. Alternatively you can tear 12 small pieces of lettuce if you don’t want to mess with using the cookie cutter for this part.
7. Place all of the star shaped cut outs into the refrigerator for about 10 minutes before assembly as the ingredients tend to get warm and wilted while they are sitting on the counter.
8. Assemble the appetizers by placing the cherry tomato cut side down and inserting a toothpick into the center. Carefully layer all the ingredients horizontally on the toothpick in this order: Large sausage star, large cheese star, large bread star, large lettuce, medium sausage star, medium cheese star, medium bread star, then top the toothpick with the smallest cheese star vertically. Make sure to carefully place each of the pieces on the toothpick to avoid tearing and lightly stack each layer, taking care to not compress the layers.
9. Arrange the finished appetizers on a serving tray and if you have additional star cutouts of any of the ingredients, decorate your plate with them for a festive look!

57. Mini Pizza Appetizers

Cookie Cutter Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’15’, ’15 – 20 mini pizzas depending on the size cookie cutter you select.’]

Make holiday snacking fun with festive cookie cutter pizza bites—easy, kid-friendly appetizers perfect for Christmas parties!

Ingredients

• Pizza crust dough (either homemade or store bought)
• 1 cup pizza or marinara sauce
• 8 ounces mozzarella cheese
• Assorted pizza toppings such as pepperoni (green and red peppers)

Instructions

1. Preheat oven to 425°F.
2. On a large floured surface, roll out the pizza dough until thin.
3. Use desired cookie cutters to cut out shapes with the dough.
4. Arrange the shapes 1 to 2 inches apart on a baking sheet that has been lined with parchment paper.
5. Spread a thin layer of marinara sauce over each pizza.
6. Add the cheese and toppings to the pizzas.
7. Bake until the dough is cooked through and the cheese is melted and bubbly; about 5 – 7 minutes.Â

58. Bourbon Bacon Jam Crostini

Bourbon Bacon Jam Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT180M · Yield: [’20’, ’20 Pieces’]

A sweet and savory bacon jam infused with bourbon maple flavor, topped upon toasted crostini and creamy brie cheese creating the ultimate bacon jam apptizer.

Ingredients

• 1 lb Applewood Smoked Bacon ((or bacon of choice))
• 1 Small Onion (finely diced)
• 2 Garlic Cloves (minced)
• 1/2 cup Dark Brown Sugar
• 1/4 cup Sherry Vinegar
• 1/4 cup Bourbon
• 1/4 cup Maple Syrup
• 1/4 cup Water
• 1 tsp Smoked Paprika
• 1 tsp Dijon Mustard
• 1/2 tsp Fresh Thyme (roughly chopped)
• 1 tbsp Olive Oil ((plus more for brushing on crostini))
• 1 Large Baguette
• 6-8 oz Creamy Brie Cheese

Instructions Oven Baking The Bacon

1. Preheat the oven to 400 degrees Fahrenheit and line a large rimmed sheet pan with tin foil and top with an oven proof wire baking rack. Lay the bacon strips in an even single layer on top of the wire rack and bake for 15-20 minutes until crispy.
2. Remove from the oven and let cool on a paper towel lined plate. The bacon will be golden brown, crispy and will have shrunk in size considerably once done. The bacon will continue to crisp as it cools.

Making the Bacon Jam

1. In a medium bowl combine sherry vinegar, bourbon, maple syrup, brown sugar, dijon mustard, smoked paprika, and water in a small bowl and set aside.
2. In a medium sauté pan, add the diced onion and olive oil and sauté on medium heat for about 10 minutes until they are soft and translucent.
3. Add the minced garlic and let cook for about 30 seconds until fragrant.
4. Add the brown sugar and bourbon mixture, turn heat to medium low and let simmer for about 30 minutes until the mixture has reduced and started to thicken.
5. Chop the crispy bacon into 1/2 to 1-inch pieces.
6. Add bacon pieces and chopped fresh thyme to the bourbon mixture and continue simmering for about 5 more minutes.
7. Remove from heat and transfer mixture to a heat proof bowl and let cool at room temperature for 30 minutes, then transfer to the refrigerator for 2 hours (or up to 3 days). The bacon jam will thicken as it cools.

Making the Crostini

1. Preheat the oven to broil and place the oven rack on the upper third section (about 8 inches from the broiling unit). Slice the baguette into ½ inch slices and brush with olive oil. Place baguette slices oil side up on a large baking sheet.
2. Broil for about 2 minutes until lightly toasted. Remove immediately once toasted as they will go from lightly browned to burnt very fast.
3. Remove crostini slices from the oven and top with a slice of creamy brie cheese while still warm.
4. Next, top with about one tablespoon of the bourbon bacon jam and serve at room temperature.

59. Mini Caprese Skewers

Mini Caprese Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’16’, ’16 bites’]

Ingredients

• 16 cherry or grape tomatoes
• 8 ounces of mini mozzarella balls
• 16 basil leaves
• salt and pepper to taste
• pesto or balsamic reduction
• For balsamic reduction
• 1/4 cup of balsamic vinegar
• 2 tbs honey

Instructions

1. If needed, cut the mozzarella and tomatoes into manageable bite sized pieces.
2. Use a toothpick to skewer a tomato, folded basil leaf, and mozzarella. Repeat until you use all your supplies.
3. Sprinkle with salt and pepper. Serve with pesto or balsamic reduction.
4. To make balsamic reduction (optional):
5. Add balsamic vinegar and honey to a small saucepan set over low to medium low heat.
6. Cook until the mix comes to a simmer, stirring frequently.
7. After a few minutes, the balsamic will start to thicken. Once it coats the back of a spoon, it is ready.
8. Remove from heat and use a spoon to drizzle the reduction over the caprese skewers.

60. Whipped Ricotta Dip

Whipped Ricotta Dip with Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘8’]

Ingredients

• 1 15 ounce whole milk ricotta cheese
• 2 tablespoons heavy cream
• 2 teaspoons honey, plus more for garnish
• 1/4 teaspoon salt
• 1 tablespoon pomegranate arils, optional
• 1 tablespoons pepitas, optional

Instructions

1. Add ricotta cheese, 2 teaspoons honey, salt and heavy cream to a large bowl.
2. Use a hand mixer to beat the ricotta until it is smooth in texture.
3. Use a spatula to scrape mixture into a serving bowl. Drizzle with more honey and garnish with pomegranate arils and pepitas if desired.
4. Serve with toasted baguette slices, pita chips or crackers.

61. Pull-Apart Christmas Tree Homemade Bread Rolls

Pull-Apart Christmas Tree Homemade Bread Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M

Making pull-apart homemade bread rolls in a Christmas tree shape.

Ingredients

• 6 cups all-purpose flour, unbleached
• 1.5 cup warm milk (divided)
• 1 tbsp yeast
• 2 tsp powdered sugar
• 2 eggs
• ½ cup melted butter (or margarine)
• ½ cup vegetable oil (or canola)
• 1 tsp salt
• 1 egg yolk
• 1 tbsp seasame seeds (optional)

Instructions

1. Combine yeast mixture (1 cup warm milk, yeast and powdered sugar) in a small cup. Let is sit while you prepare the wet and dry ingredients.
2. Combine wet ingredients (eggs, melted butter, oil and remaining 1/2 cup warm milk) in a large mixing bowl.
3. Add flour and salt to the wet ingredients.
4. Add the yeast mixture.
5. Mix all ingredients together in KitchenAid until well combined, about 8-10 minutes.
6. Leave dough in bowl and cover with a dish cloth. Let it rise to about double its size (about ½ hour to 1 hour).
7. Wet your hands and break apart the dough in to a ball about the size of a large egg. Knead it with your hands until it forms a smooth shape. Make even and place into baking pan.
8. Place it on the baking sheet at the top of the tree. Working one row at a time, continue making dough balls and placing them in to the pan until a tree shape is formed.
9. When in pan, mix 1 egg yolk and brush over top of dough.
10. Can add sesame seeds or sea salt over top as an optional ingredient.
11. Bake 380F for 30 minutes.

62. Cucumber Shrimp Appetizers

Cucumber Shrimp Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT2M · Total: PT22M · Yield: [’16’, ’16 Servings’]

You won’t be able to stop eating these easy Cucumber Shrimp Appetizers! Seared shrimp sit atop herb cream cheese and cucumber slices. Serve them up at your next holiday party or game day get-together.

Ingredients

• 16 (6 ounces) peeled, raw large shrimp ((See Note 1))
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 3 ounces Neufchatel cheese or 1/3-less fat cream cheese (room temperature (See Note 2))
• 3/4 teaspoon minced fresh dill
• 3/4 teaspoon minced chives (plus more for garnish)
• 16 (1/2-inch thick) English cucumber slices (not peeled)

Instructions

1. Pat the shrimp dry with a paper towel.
2. In a medium bowl, combine the shrimp, olive oil, lemon zest, rosemary, garlic powder and salt. Toss to coat the shrimp.
3. Heat a large nonstick or enamaled cast iron skillet over medium-high heat. Add the shrimp. Cook for 1 minute. Flip the shrimp and cook for 1 more minute. The shrimp should be just cooked through. Transfer to a plate to cool.
4. Place the room temperature Neufchatel cheese or cream cheese in a large bowl. Use a hand mixer to whip the cream cheese until it is light and fluffy, 2 to 3 minutes. Start on a low speed so the cheese doesn’t splatter out of the bowl.
5. Add the dill and chives. Blend again to combine.
6. Using an offset spatula or butter knife, spread about 1 teaspoon cheese on each cucumber slice. Top each with a cooked shrimp.
7. Garnish with extra chopped chives. Serve.

63. Sausage Roll Wreath with Cranberries

Easy Christmas Sausage Roll Wreath with Cranberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 servings’]

Meet your new favorite holiday appetizer – a gorgeously golden, flaky Christmas sausage roll wreath filled with juicy sausage meat, festive cranberries, and crunchy pecans. It looks wildly impressive, takes just 10 minutes to prep, and is pretty much guaranteed to steal the show at any holiday party.

Ingredients

• 1 lb (or 400g) sausages (use your favourite, good quality, free-range sausages or sausage meat – pork, chicken, or veggie all work)
• ½ cup dried cranberries
• ¼ cup pecans
• ¼ cup flaked almonds
• A handful of fresh sage, finely sliced (optional)
• ½ teaspoon salt
• Black pepper
• 1 sheet puff pastry (UK/AU/NZ: Use 1 ready-rolled sheet, approx. 35cm x 23cm or 14″ x 9″. US: Use 1 frozen puff-pastry sheet, thawed and gently rolled out into a larger rectangle – see notes)
• 1 cup cranberry sauce
• 1 egg, whisked
• 1 tablespoon sesame seeds (optional)

Instructions

1. Heat your oven to 400°F (200°C fan). Roughly chop the dried cranberries, pecans, and almonds, then add them to a large mixing bowl, along with the sage if you’re using it. Slice through the sausage casings and squeeze the meat into the bowl. Add ½ teaspoon of salt and a good grind of black pepper, then mix well until everything is combined.
2. Lay out a large piece of parchment paper on a flat surface, then place your sheet of puff pastry on it. UK/AU/NZ: Use your puff pastry sheet as it is. US: Roll your thawed puff pastry sheet out into a rectangle, roughly 14 x 9 inches.
3. Spoon 4 tablespoons of the cranberry sauce in a straight line down the middle of the puff pastry, about 2 inches wide (lengthways). Pile the sausage meat mix onto the cranberry sauce line, and shape it into a long log. Try to keep this as equal as you can in terms of height and width.
4. Brush the whisked egg down one side of the pastry, next to the sausage log (this will help it seal). Fold the un-egg-washed side over the sausage log, then keep rolling the log over the egg-washed side to seal the pastry. Keep rolling, then turn over so the seam of the pastry is at the bottom of one very long sausage roll.
5. Mark 11 roughly equal lines down the sausage roll, then cut each mark two-thirds of the way through the roll (leaving the top ⅓ uncut at the top of the rolls, so the wreath stays together). Carefully bring the two exposed ends together to form a circle. Brush the pastry with a little more eggwash to help it stick. Gently twist each cut section over a quarter, so the exposed sausage meat is facing up. Brush the exposed pastry with the remaining egg wash, then sprinkle the top of the rolls with the sesame seeds if you’re using them.
6. Transfer the wreath (still on the parchment paper) to a baking sheet, then place it in the oven and bake for 30 to 35 minutes, or until the pastry is super golden, puffed up, and the sausage meat looks firm and golden. Serve warm, with the rest of the cranberry sauce in the middle of the wreath, for dipping.

64. Cheesy Pesto Pull Apart Rolls

Cheesy Pesto Pull-Apart Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT20M · Total: PT140M · Yield: [’21’, ’21 rolls’]

Cheese stuffed rolls baked with a savory pesto topping!

Ingredients

• 10 g instant yeast (2 1/4 teaspoons)
• 1 cup warm water
• 415 g all purpose flour (3 1/4 cups)
• 2 teaspoons white sugar
• 2 tablespoons salted butter softened
• 1 1/2 teaspoons kosher salt
• 6.5 oz mozzarella cheese (6.5 oz, 2 cups freshly shredded)
• 3/4 cup Pesto

Instructions

1. In the bowl of a stand mixer add warm water and sugar and mix. Sprinkle yeast on top and let activate for about 10 minutes, until bubbly.
2. Add butter and mix with the dough hook on low. Add salt to flour and then add flour, one cup at a time continuing to mix until all is combined and a soft sticky dough forms.
3. Lightly flour a clean surface and transfer dough to it. Dough will be slightly sticky. Knead a couple of times and shape into a ball.
4. Transfer the ball into an oiled large bowl (we love our misto to oil the bowl) and cover it with plastic wrap. Let rise until doubled – approximately an hour.
5. Meanwhile, make the pesto by adding all pesto ingredients to a blender or a food processor. Blend until creamy. Add a tablespoon of water if you would like a looser consistency.
6. Grease a large baking pan or a 9X13 baking dish (if not making it into a tree or wreath shape). Set aside.
7. Use a kitchen scale and break off 21 equal sized pieces of dough that are about 1.2 – 1.4 oz each. This is to make a tree or wreath shape, if baking in a baking dish, see recipe notes.
8. Take each piece of dough and gently spread it open in your palm. Use your other hand and grab a pinch of cheese and add to the center of the dough. Gently fold up the sides of the dough around the cheese and pinch it shut. Add to pan or dish seam side down and spaced about 1/2 inch apart for room to rise. Repeat for all dough balls. (See pictures in post for reference)
9. Gently cover with a clean kitchen towel or linen and let rise again for about 30 minutes.
10. Preheat oven to 350 degrees.
11. Once the dough balls have risen again, sprinkle some mozzarella cheese in the corners of the dough balls. Use a silicone brush to generously brush on pesto over the tops of rolls and in the corners. Use as much pesto as you would like, at least 1/2 cup and up to 1 cup.
12. Finish with the remaining mozzarella cheese.
13. Bake for 20 minutes until cheese is melty and browned.
14. Serve and enjoy!

65. Bacon Wrapped Dates

Paleo Bacon Wrapped Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [’16’, ’16 bacon wrapped dates’]

These Paleo Bacon Wrapped Dates are made with just 3 simple ingredients and come together in less than 30 minutes. Pitted dates, sugar free bacon, and almond milk cream cheese make for the tastiest and easiest appetizer this holiday season!

Ingredients

• 1 package sugar free bacon ((8-10 pieces))
• 16-20 pitted dates
• 1/2 tub Kite Hill almond milk cream cheese (or regular if you tolerate dairy)

Instructions

1. Preheat your oven to 425. Line a baking sheet with foil, then place a baking rack on top of it. If you don’t have one, its ok. Just use the foil.*
2. Cut each piece of bacon in half. Cut a slit in each of the dates without cutting fully through the center. Use a spoon to fill the inside of the date with a bit of cream cheese. Wrap one bacon half around each date, overlapping the edge and secure it with a toothpick. Repeat this process until all of the bacon has been used. You should have between 16-20 dates total depending on how large your pack of bacon was.
3. Bake them for 10 minutes. Flip each one. Return the pan to the oven for an additional 10 minutes. If the bacon is still not cooked to your liking, you can broil for 2-3 minutes at the end! Let them cool, serve, and enjoy!

66. Christmas Charcuterie Wreath Board

Christmas Charcuterie board – Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

There’s just something about a beautifully styled grazing board that makes any gathering feel extra special ✨This one isn’t fussy or complicated. Just thoughtfully chosen ingredients, arranged with care and a bit of creativity. A few favourite cheeses, some cured meats, fresh fruit, and fragrant rosemary…and suddenly you’ve got a centrepiece that’s almost too pretty to eat.

Ingredients

• 4-5 handfuls rosemary or thyme
• 3.5 ounces (100g) Prosciutto (separated and loosely bundled up individually)
• 4.2 ounces (120g) quality ham (like parma, roma, genoa etc. Loosely rolled or bundled)
• 5.3 ounces (150g) brie (sliced into thin slices)
• 5.3 ounces (150g) feta cheese (cubed)
• 8.8 ounces (250g) grapes (red or green, broken into small bunches)
• 2.8 ounces (80g) olives
• 15 pickled onions
• 3 radishes (sliced thinly)
• 3 tablespoons salad cress (chopped finely)

Instructions Step 1 – Prepare your surface

1. Thoroughly clean and prepare your surface. You can line it with parchment paper (if you’re building directly onto your dining table, for instance) or use a large wooden board.

Step 2 – Shape the rosemary wreath

1. Place a dinner plate upside down in the centre of your surface.
2. Snip the rosemary or thyme into roughly equal lengths and arrange it around the plate.
3. This looks better if you place the sprigs of rosemary at a 45-degree angle to the plate, so it’s more of a ‘swoop’ around the board, and not a sunbeam effect.
4. Remove the plate and tidy up the herb shape into a perfect inside circle.

Step 2 – Add your nibbles

1. Start with the largest items, such as the meats, and space them evenly around the circle. Scrunch them into loose little bundles to add texture and height.
2. Next, add the cheese next to or near to the meats, all the way around. Slice it or cut into cubes so guests can help themselves easily.
3. Fill in the empty spaces with the small items like the grapes, olives, onions and radishes.
4. Chop the salad cress a little smaller and scatter over for colour and freshness.

Step 3 – Tidy it up

1. After adding the nibbles, the rosemary may get a little lost. Gently tease a few sprigs back out to reveal the greenery and define the wreath shape.

Step 4 – Add your accompaniments

1. Arrange small bowls of dips, such as hummus or pâté, just outside the wreath. Place crackers or baguette slices nearby for guests to help themselves.

67. Pineapple Cheese Ball

Pineapple Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [’24’, ’24 servings’]

Sweet and savory Pineapple Cheese Ball is a delicious classic appetizer for the holiday season!

Ingredients

• 2 8-oz. pkgs. cream cheese, softened
• 1 tablespoon seasoned salt
• 1 8-oz. can crushed pineapple, drained
• ¼ cup chopped green bell pepper
• 2 tablespoons grated onion
• 1 cup chopped pecans

Instructions

1. In a large bowl, cream together the softened cream cheese, pineapple, green bell pepper, onion, and seasoning salt until well combined.
2. Use a rubber spatula to shape the cream cheese mixture into a ball. Cover with plastic wrap and refrigerate for two to three hours (or overnight) until the mixture is a little more firm.
3. Unwrap the cheese ball and roll in chopped pecans until coated all over.
4. Serve with crackers.

68. Chicken Stuffed Deviled Eggs

Chicken Stuffed Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’]

One of the unique waysto prepare traditional deviled eggs…These chicken-stuffed deviled eggs will bea hit treat for your parties.

Ingredients

• 6 large eggs
• 1/4 cup cooked chicken (shredded)
• 1 tomato (chopped finely)
• 1 tbsp fresh dill (chopped)
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• to taste salt and ground black pepper
• pinch paprika

Instructions

1. In a large pan of water, addeggs and bring to a boil over high heat.
2. Cover the pan and immediately remove from heat.
3. Set aside, covered for at least 10-12 minutes.
4. Drain the water and let the eggs cool completely.
5. Peel the eggs and then cut in half lengthwise.
6. Remove the egg yolks and place into a bowl.
7. Add remaining ingredients except for paprika and stir tocombine.
8. Place the chicken mixture in egg white halves evenly andsprinkle with paprika.
9. Arrange the eggs onto a plate.
10. Cover and chill before serving.

69. Roasted Cranberry and Goat Cheese Flatbreads

Cranberry Flatbread Pizza with Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT35M · Yield: [’16’, ’16 servings’]

These Roasted Cranberry Flatbreads with Goat Cheese are an easy and unexpected holiday appetizer. These easy savory, sweet and tart pizzas are made with cranberries, thyme, shallot and fresh goat cheese.

Ingredients

• 1 ½ cup fresh cranberries
• 3 tablespoons pure maple syrup, dark or amber
• 1 tablespoon finely chopped shallot
• ½ teaspoon chopped dry thyme
• ¼ teaspoon salt
• 2 purchased flatbreads, (14 oz package)
• 1 4-ounce package fresh goat cheese, crumbled

Instructions

1. Preheat oven to 375 degrees F.
2. Mix cranberries, maple syrup, shallot, thyme and salt in an 8 by 8-inch baking dish. Roast, stirring once or twice, until the cranberries burst and the mixture is bubbling and caramelizing along the edge, about 15 minutes. Remove from oven and stir until the cranberries are broken down and the mixture is thick. Set aside.
3. Lay flatbreads out on work surface. Spread the hot cranberry mixture over the flatbreads, dividing evenly. Top with the goat cheese. Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes. Cut into 8 small wedges or strips each.

70. Avocado Deviled Eggs

Avocado Deviled Eggs Recipe (no mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

This easy, healthy, two-bite appetizer is sure to disappear quickly at your next get together!

Ingredients

• 6 ea eggs (hard boiled)
• 1/2 ea avocado (medium)
• 3 tbsp Greek yogurt
• 1 tsp mustard
• 1 tsp lemon juice
• 1 slice bacon (optional, for garnish)
• 1/4 tsp sea salt (season to taste)
• 1/4 tsp pepper (season to taste)

Instructions

1. Mash your avocado and Greek yogurt together.
2. Slice eggs lenghwise and set aside the whites. Add yolks, mustard, lemon juice, salt, and pepper to avocado-yogurt mixture and mix until smooth.
3. Fill whites with prepared mixture and garnish with bacon pieces.

71. Goat Cheese Prosciutto Lingonberry Jam Bruschetta

Goat Cheese Prosciutto Lingonberry Jam Bruschetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT8M · Total: PT14M · Yield: 48

This Goat Cheese Prosciutto Lingonberry Jam Bruschetta is the perfect Thanksgiving appetizer.

Ingredients

• 1 loaf French baguette
• Olive oil
• 4 oz. soft goat cheese
• 4 oz. sliced prosciutto
• 1 jar FELIX lingonberry jam

Instructions

1. Set the oven to 400.
2. Slice the French baguette into equal 1/4-inch slices. Set them along a cookie sheet. Use a pastry brush to brush olive oil on one side. Flip them and brush olive oil on the other side.
3. Toast one side for 3 to 4 minutes. Flip the bread so the toasted side is down. Toast on the other side for an additional 3 to 4 minutes.
4. Spread a dollop of goat cheese on one side of each slice of bread.
5. Top slice of bread with a tiny scoop of lingonberry jam. Use the back of the spoon to spread the lingonberry jam over the goat cheese.
6. Cut each slice of prosciutto into six equal pieces.
7. Roll one of the prosciutto pieces and put it on top of the lingonberry jam.
8. Continue until you top all the slices.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.