Home for the Holidays, by Thomas Kincaid

Thursday, December 11, 2008

Holiday Hor D'euvres

Hello, Friends!

Most of us are entertaining at some point this holiday season. I find it fun to offer a lot of finger foods. Below are some of the ones I will be serving either on Christmas Eve, or on a night of fun finger foods with just my family. They are originally from allrecipes.com.

Artichoke Spinach Dip


4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

  1. Preheat oven to 350 degrees F.
  2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
  3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
  4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Double Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Garden Veggie Pizza

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.
  6. 1 (8 ounce) package refrigerated crescent rolls
  7. 1 (8 ounce) package cream cheese, softened
  8. 1 (1 ounce) package Ranch-style dressing mix
  9. 2 carrots, finely chopped
  10. 1/2 cup chopped red bell peppers
  11. 1/2 cup chopped green bell pepper
  12. 1/2 cup fresh broccoli, chopped
  13. 1/2 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C).
  1. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
  2. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

3 comments:

Sandy said...

oooh, yummy appetizers Eliz! thanks for sharing!

Ruth Hull Chatlien said...

Ok, when's the party?

beth at aunties said...

Elizabeth,

These look incredibly yummy. I really want to make them tonight! I missed our R S Christmas dinner tonight because I was helping my daughter finish quilting a uilt for her brother and I am so hungry. I actually thought it started at 7:00 except it started at 6:00. My loss.
My hubby is in Dallas this week and I do not eat very well whhen he is gone:) He will be home tomorrow afternoon! Yes:)

I hope you are feeling better. I was sad you were down.
You asked about their honeymoon. Our kiddos went to Moab and then Colorado to interview with a dentist there for a job when he graduates in May. It went very well.
They are back in Moab... and will be here Saturday on their way back to cold Butte. Next week they are going to New York City for a continuing Edducation for her and will arrive abck in Montana jsut before Christmas...then it is back to school in Virginia for him:( It will be hard them to separate. But May will be here before they know it!

Our next wedding for our niece is on the 20th in Idaho. We are doing flower girl dreeses and wedding decor right now, so it is still crazy! LOL

But soon it will be Christmas whether we are ready or not:)
thanks for sharing the wonderful treats!
Beth♥♥♥