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 firstname.lastname@example.org.
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