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Published on December 16th, 2014 | by Samantha Levine

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Rockin’ Holiday Party Snacks

Deck the halls with trimmings and lots of tasty treats!  Aside from all the presents, decorations, and overwhelming relatives, we all know that the one of the best parts about the holidays is the food! Yep no doubt about it, food is one of our main sources of family and friends getting together. So while you’re out and about winning the world’s most hideous sweater contest why not also win the party snack contest with one of these amazing 30 minute recipes!

1. Baked Brie

apricot baked brie

Ingredients:
1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie (do not remove the rind)
Raspberry Jam  or other sweet jam)
Brown sugar (handful)
¼ cup of maple syrup

Directions:
1. Preheat oven to 350º. If you start with chilled brie, use a sharp knife to carefully cut off the thin top rind of the cheese. (This is to help the crust stay with the cheese when served.)
2. On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put the brie round or wedge on top.
3. Bake at 350ºfor 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
4. Serve with crackers and apple slices.

2. Sausage Crostini

sausage-crostini-1152x380
Ingredients:

2 loaves of French Bread
¼ cup of Olive Oil
1 package of 8oz of cream cheese, softened
1 package pork roll sausage, cooked, crumbled, and drained
1 ½ cups of shredded mozzarella cheese
2/3 cup of finely chopped red bell pepper
1 onion finely chopped
1/3 cup finely chopped fresh basil
1 ½ teaspoons of finely chopped rosemary (OPTIONAL)
¼ teaspoon cayenne pepper (OPTIONAL)

Directions:
1. Preheat oven to 375°F. Brush both sides of bread slices with oil; place in single layer on baking sheets. Bake 6-8 minutes or until both sides of each bread slice are lightly toasted, turning after 4 minutes.
2. Meanwhile, combine cream cheese, sausage, mozzarella cheese, red pepper, onion and basil in large bowl. Stir in rosemary and cayenne pepper, if desired.
3. Top bread slices with sausage mixture.
4. Bake 7-10 minutes or until topping is thoroughly heated. Serve warm. Yield: 30 servings (1 crostini each).
Cook’s Tip: Sausage mixture can be made ahead of time. Refrigerate up to 24 hours before using as directed. You can substitute 1/4 cup melted butter instead of oil.
3. Chicken Crescent Wreath

chicken crescent wreath

Ingredients:
2 Tubes of refrigerated crescent rolls (8oz)
1 cup of shredded Colby-Monterey Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
½ cup of chopped fresh broccoli
½ cup of chopped sweet red pepper
1 can of 5 oz white chicken, drained or ¾ cup cubed cooked chicken
2 tablespoons chopped onion

Directions:
1. Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan, and wide ends overlapping.
2. Combine the remaining ingredients; spoon over wide ends of rolls.
3. Fold points over filling and tuck under wide ends (filling will be visible)
4. Back at 375° for 20-25 minutes or until golden brown.

4. Bacon Candy

Spiced Nuts & Bacon Candy A120914 Food & Wine Bronson Van Wyck Dec 2012
For the bacon lovers of the world…. Feel free to indulge with this sweet treat!

Ingredients:
½ cup packed light brown sugar
1 ½ teaspoons chile powder
20 slices of thick cut bacon

Directions:
Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

5. Gingerbread Caramel Crunch

gingerbread caramel crunch

Makes 14 servings

Ingredients:

14 cups  air-popped popcorn
¾ cup packed brown sugar
½ cup butter, cubed
¼ cup light corn syrup
¼ cup molasses
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
½ baking soda
½ teaspoon vanilla extract

Directions:

1. Place popcorn in a large bowl coated with cooking spray, and set aside.
Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat stirring constantly. Boil without stirring for 5 minutes.
2.  Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
3. Transfer to two greased 15 in. x 10 in. x 1 in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in airtight container.

Want more great snacks like this? Check out Food & Wine Magazine and Taste of Home Magazine ! (The perfect gift for the chef in the family!) Leave me a comment below and let me know what you’ll be serving this holiday!

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About the Author

Samantha Levine is a freelance writer for Magazine Discount Center. In her free time she enjoys cooking, traveling, and reading in coffee shops.



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