A Finger-Food Christmas

Because the girls aren’t big fans of traditional dinners, I decided to have a finger-food Christmas dinner this past year. For the first time, I think all five of us were full after. There were enough items to choose from that each of us found a favorite or two and was satisfied. I consider that a huge success! In the line-up, we had: bacon-wrapped water chestnuts, deviled eggs, spinach artichoke bites, cranberry and brie crostini, cocktail wieners, and apple pie. Oh yeah, I won that one!



Bacon-Wrapped Water Chestnuts

Bacon-Wrapped Water Chestnuts

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut bacon slices into thirds. Wrap the bacon slices around the water chestnuts and secure with toothpicks. Place into a 9 x 13 casserole dish.
  3. Mix together ketchup, Worcestershire sauce, and brown sugar in a saucepan. Heat to just boiling, remove from heat, and pour over the water chestnuts.
  4. Bake for 50 minutes or until bacon is completely cooked.
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Deviled Eggs

Ingredients

  • 6 large eggs
  • 2 tablespoons (heaping) mayonnaise
  • 1 tablespoon (heaping) sour cream
  • 1/2 teaspoon white vinegar
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon sugard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika

Directions

  1. Boil eggs for ten minutes. Make sure you put them in cold (or iced) water immediately after to stop the cooking process.
  2. Mix all other ingredients except for the paprika.
  3. Remove the shells from the eggs, rinse eggs to remove any remaining shells, and cut eggs in half.
  4. Spoon yolks into mixture. Mix well.
  5. Spoon mixture into empty egg whites and sprinkle with paprika.

Spinach Artichoke Bites

Ingredients

  • 1 cup artichoke hearts, chopped
  • 10 ounces of spinach (I use frozen)
  • 24 phyllo cups (or you can use crescent roll dough to make your own)
  • 3 cloves garlic
  • 1/4 cup sour cream
  • 4 ounces cream cheese
  • 1 1/2 cup shredded mozzarella
  • 1/4 cup parmesan cheese

Directions

  1. Preheat oven to 375 degrees.
  2. Spray mini-muffin pan with cooking spray.
  3. Set phyllo cups into the muffin tins.
  4. Mix together all other ingredients, saving 1/2 cup mozzarella to the side.
  5. Spoon mixture into the phyllo cups and sprinkle remaining mozzarella on top.
  6. Bake for about 15 minutes, or until the pastry is golden brown.

Cranberry and Brie Crostini

Ingredients

  • Brie
  • Cranberry sauce with whole berries
  • Bread of your choice

Directions

  1. Heat oven to 350 degrees.
  2. Cut bread into squares and line up on baking sheet.
  3. Bake for about five minutes or until the bread turns golden. (If you’d like the brie to be melted, top the bread before baking.)
  4. Allow to cool.
  5. Spread brie on top of toast and then top with cranberry sauce.

Cocktail Wieners

Ingredients

  • 2 pounds miniatures smoked sausage links (Lit’l Smokies)
  • 1 jar (12 ounces) grape jelly
  • 1 bottle (18 ounces) barbecue sauce

Directions

  1. Combine all ingredients in a slow cooker.
  2. Cook on high for three hours, until heated through.

Apple Pie

Ingredients

Pie Crust

  • 2 2/3 cup flour
  • 1 teaspoon salt
  • 1 cup Crisco
  • 6 tablespoons water

Pie Filling

  • cups apples, peeled and thinly sliced
  • 1 cup sugar
  • tablespoons flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • tablespoon lemon juice

Directions

  1. Preheat oven to 425 degrees.
  2. Mix pie crust ingredients with a pastry cutter. Roll into a ball with your hands. Divide ball into two even balls and roll out each.
  3. Put one crust into a pie pan, and press firmly against the sides and bottom. Set other aside.
  4. Mix all pie filling ingredients together and spoon into pie crust.
  5. Cover with the other pie crust and pinch, or flute, edges together to seal. Cut several slits into the top crust.
  6. Cover edge of crust with aluminum foil.
  7. Bake for 35 minutes. Remove foil, and bake for another 15 minutes, or until crust is golden and filling bubbles up through the slits.
  8. Let cool before serving.