Christmas Appetizers



* 1 (1 pound) loaf cocktail rye bread
* 1 (3 ounce) package cream cheese, softened
* 1 large cucumber, peeled and thinly sliced
* 1 onion, halved and thinly sliced
* 6 tablespoons mayonnaise


1. Place half of the cocktail rye bread on a clean work surface. Spread each slice with cream cheese.
2. Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion.
3. Spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.

Tangy Cheese Ball

SUBMITTED BY: mistersax


* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) package shredded sharp Cheddar cheese
* 2 teaspoons dill pickle juice
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 10 ounces pecans, chopped


1. In a large bowl combine cream cheese, Cheddar cheese, pickle juice and salad dressing mix. Blend well, mixing by hand.
2. Shape into a ball and roll in pecans. Refrigerate at least 3 hours before serving.

Chicken Italian Style

Chicken Italian Style

1 4 lb chicken -- cut up
3 tablespoons olive oil
2 onions -- sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 celery ribs -- cut in small chunks
2 cups potatoes -- diced
1 cup ripe tomatoes -- chopped
1 teaspoon oregano
3 tablespoons chopped parsley
1 cup frozen peas -- thawed

Brown the chicken parts in oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes, 1/2 cup water, oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas, cover and cook on high 15 minutes.

Chicken Soup

Chicken Soup

1 (14. 5 oz. ) can chicken broth (can use low-fat)
1 (14. 5 oz. ) can French-style green beans, undrained
1 (14. 5 oz. ) can diced tomatoes, undrained
1 large onion, halved and sliced very thin
2 ribs celery, sliced very thin (also include tops)
1 potato, peeled and chopped
1/2 c. fresh mushrooms, sliced very thin
1 c. carrots, julienne-sliced
1/2 c. fresh parsley, chopped (or 2 T. dried parsley)
1 T. fresh marjoram, chopped (or 1 t. dried marjoram)
1 sprig fresh thyme (or 1 t. dried thyme)
1 T. fresh sage, chopped (or 1 t. dried sage)
1 T. fresh rosemary, chopped (or 1 t. dried rosemary)
1 bay leaf
salt and pepper to taste
1 c. brown rice or long-grain rice or wild rice mixture, uncooked
1 cup leftover chicken (or turkey), chopped

Put all ingredients down to the salt and pepper in the slow cooker. Add water until within about 1 inch of the top of the slow cooker. Cook on high for 6-8 hours. Two hours before serving, add the rice and turkey or chicken. Continue cooking on high.

Barbecue Tempe

Barbecue Tempe

1 package tempe cubed (3 grain or soy)
2 Tb. brown sugar
1 Tb. molasses or honey
1/4 C. chopped onion
1 tsp. minced garlic
1 1/2 tsp. smoked bittersweet paprika
1/2 tsp. chili powder
1/2 tsp. dry mustard
1 8 oz. can tomato sauce
3 Tb. tomato paste
1 Tb. cider vinegar
1 Tb. stir crazy ( vegetarian worcestershire sauce)
fresh ground pepper

Place all ingredients in slow cooker and cook 4-6 hours on low.

Apple Strudel Recipe

Apple Strudel Recipe

10 sheets filo pastry
110 g butter, melted
250 mL fresh breadcrumbs
4 apples, peeled, cored and chopped
165 mL raisins
125 mL chopped walnuts
5 mL cinnamon or mixed spice
60 to 75 mL rum or grated rind and juice of 1 lemon
125 mL white sugar
45 mL milk
60 mL icing sugar

Brush 5 sheets of filo pastry with melted butter, placing one on top of the other. Set aside, covered with a damp tea towel. Repeat with remaining pastry sheets.
Scatter breadcrumbs over second stack of pastry. Spread with combined apple, raisins, chopped walnuts and spices. Sprinkle with rum and sugar.
Place the other stack of pastry over the fruit. Roll strudel up. Place on greased baking sheet. Brush top with milk.
Bake at 400 F (200 C) for 30 minutes. Place on serving plate and dust with icing sugar. Cut into slices. Serve warm.

Serves 8-10.

Chocolate Chip Walnut Pie

From Familyfun magazine

Foolproof Pie Shell
1/2 cup unsalted butter, softened
1/3 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
2 tablespoons milk
1 cup semisweet chocolate chips
1/2 to 3/4 cup coarsely chopped walnuts
1. Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350°.

2. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

3. Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

4. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

Classic Apple Pie

From Familyfun Magazine


6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
Flaky Piecrust
2 tbsp. butter, cut into chunks
Milk (for glaze)
1. Heat the oven to 425 degrees. Meanwhile, show your child how to use a vegetable peeler to peel the apples. An adult (or older child who can handle a paring knife) can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl.

2. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the lined piecrust and dot with the butter.

3. A pie's top crust is as much art as food. For a lattice style, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments, place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.

4. Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.

5. Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of Cheddar cheese. Serves 8.

Apple Crumble

From Familyfun Magazine

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbsp. apple juice or orange juice
1. Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan.

2. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings.

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