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!
- 1 pound sliced bacon
- 16 ounces water chestnuts, drained
- 1 cup of ketchup
- 1 teaspoon Worcestershire sauce
- 1 cup light brown sugar
- Preheat oven to 350 degrees.
- 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.
- Mix together ketchup, Worcestershire sauce, and brown sugar in a saucepan. Heat to just boiling, remove from heat, and pour over the water chestnuts.
- Bake for 50 minutes or until bacon is completely cooked.
- 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
- Boil eggs for ten minutes. Make sure you put them in cold (or iced) water immediately after to stop the cooking process.
- Mix all other ingredients except for the paprika.
- Remove the shells from the eggs, rinse eggs to remove any remaining shells, and cut eggs in half.
- Spoon yolks into mixture. Mix well.
- Spoon mixture into empty egg whites and sprinkle with paprika.
Spinach Artichoke Bites
- 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
- Preheat oven to 375 degrees.
- Spray mini-muffin pan with cooking spray.
- Set phyllo cups into the muffin tins.
- Mix together all other ingredients, saving 1/2 cup mozzarella to the side.
- Spoon mixture into the phyllo cups and sprinkle remaining mozzarella on top.
- Bake for about 15 minutes, or until the pastry is golden brown.
Cranberry and Brie Crostini
- Heat oven to 350 degrees.
- Cut bread into squares and line up on baking sheet.
- 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.)
- Allow to cool.
- Spread brie on top of toast and then top with cranberry sauce.
- 2 pounds miniatures smoked sausage links (Lit’l Smokies)
- 1 jar (12 ounces) grape jelly
- 1 bottle (18 ounces) barbecue sauce
- Combine all ingredients in a slow cooker.
- Cook on high for three hours, until heated through.
- 2 2/3 cup flour
- 1 teaspoon salt
- 1 cup Crisco
- 6 tablespoons water
- 6 cups apples, peeled and thinly sliced
- 1 cup sugar
- 2 tablespoons flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Preheat oven to 425 degrees.
- 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.
- Put one crust into a pie pan, and press firmly against the sides and bottom. Set other aside.
- Mix all pie filling ingredients together and spoon into pie crust.
- Cover with the other pie crust and pinch, or flute, edges together to seal. Cut several slits into the top crust.
- Cover edge of crust with aluminum foil.
- Bake for 35 minutes. Remove foil, and bake for another 15 minutes, or until crust is golden and filling bubbles up through the slits.
- Let cool before serving.