Quick and Simple MeatballsHam & Cheese Crescent BundlesApple Bundt CakeBlack Forest Dump Cake

Holiday Appetizer & Dessert Recipes

This week we have appetizers and desserts for your holiday celebrating. Next week, we will have cookie recipes provided by The Drummer “test kitchens.”

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Quick and Simple Meatballs

2 large eggs

1/4 cup water

1 small onion, finely chopped

1-1/3 cups soft breadcrumbs

2/3 cup grated Parmesan cheese

2 garlic cloves, minced

2 teaspoons Italian seasoning

1-1/2 teaspoons salt

1/4 teaspoon pepper

2 pounds ground beef


Preheat oven to 375°. In a large bowl, combine eggs, water, onion, breadcrumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. Makes 24 meatballs.

Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.


Ham & Cheese Crescent Bundles

1 package (8 ounces) refrigerated crescent rolls

1/2 cup spinach dip

4 slices black forest ham (about 4 ounces)

1 cup shredded cheddar cheese


Preheat oven to 350°F. Unroll crescent dough and separate into 4 rectangles; press perforations to seal.

Spread each rectangle with 2 tablespoons dip to within 1/2 in. of edges. Top with ham and cheese. Roll up jelly-roll style, starting with a short side; pinch seam to seal. With sharp knife, cut each roll crosswise into thirds; place in greased muffin cups, cut sides down.

Bake until golden brown, 12-15 minutes. Run a knife around edges to remove from pan. Yields 1 dozen


Apple Bundt Cake 

Prep Time: 15 min

Cook Time: 1 hr

Yield: 12 servings


3 cups all-purpose flour

1/2 teaspoon salt

2-1/2 teaspoons baking powder

2 cups sugar

1/4 teaspoon allspice

1/2 teaspoon cinnamon

1 cup unsweetened apple sauce

4 eggs, beaten

1/3 cup orange juice

2 teaspoons vanilla extract

1 (21-ounce) can apple fruit filling

1 teaspoon ginger


Preheat oven to 350 degrees F. Grease a 10-inch tube pan or bundt cake pan.

Combine the flour, salt, baking powder, sugar, allspice and cinnamon in a large bowl. Stir in the apple sauce, eggs, orange juice and vanilla; mix well.

In a small bowl, combine the apple filling and ginger; add to large bowl and stir. Pour batter evenly into the prepared pan.

Bake, uncovered for 1 hour. Let cool for 15 minutes. Invert onto serving plate and cool. Drizzle with citrus glaze, if desired

Optional Glaze: In a medium bowl, beat 1 cup powdered sugar and 1 tablespoon orange juice for 1 minute, or until smooth. Add additional orange juice by the teaspoon for desired consistency.


Black Forest Dump Cake 

1 can (21 ounces) cherry pie filling

1 can (15 ounces) pitted dark sweet cherries, undrained

1 chocolate cake mix (regular size)

1/2 cup sliced almonds

3/4 cup butter, cubed


Preheat oven to 375°F. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter.

Bake 40-50 minutes or until topping is set. Serve warm or at room temperature. 12 servings


Quote of the Week:

“None are more hopelessly enslaved than those who falsely believe they are free.”

~ Johann Wolfgang Von Goethe



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313


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