Cocktail Deviled Eggs

I messed up.  I meant to make the ranch style deviled eggs, but that didn't' happen.  I read the wrong side of the magazine and didn't realize it until I was finished making them.  Ridiculous, I know.  But, totally something I would do.  I was so focused on finishing a recipe that I didn't pay attention to the recipe I was following! But....they were actually pretty good.  I didn't serve them with shrimp. A) because I didn't have any & B) because that sounds gross to me.  I don't think anyone would have believed me that they were made with cocktail sauce.  So next time you're looking to change up your plain old deviled egg recipes...look no further. Enjoy!

Ingredients:

12

eggs

1/3

cup mayonnaise or salad dressing

3

tablespoons finely chopped fresh chives

1

tablespoon cocktail sauce

1/2

teaspoon salt

1/8

teaspoon pepper

24

cooked tiny to small shrimp (61 to 70 shrimp), peeled, deveined (tail shells removed, if desired)

Directions:

• 1In Dutch oven, place eggs in single layer; carefully add enough cold water to cover eggs by about 1 inch. Cover; heat to boiling. Remove from heat; let stand 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• 2Cut eggs in half lengthwise. Carefully remove egg yolks to medium bowl; place egg white halves on serving platter. Mash yolks with fork; stir in mayonnaise, 1 tablespoon of the chives, the cocktail sauce, salt and pepper until well blended.
• 3Using decorating bag fitted with open star tip, carefully pipe yolk mixture into each egg white half. Cover; refrigerate at least 30 minutes to blend flavors.

• **Another Pillsbury recipe***

Cranberry Crock Pot Meatballs

Ever since I can remember my parents have always made crock pot meatballs for our Christmas Eve open house.  Usually, they use grape jelly and chili sauce.  This year we decided to try something new.  And...I have to say that I prefer this variation over the grape jelly. Enjoy!

Ingredients:
2 packages of frozen italian meatballs
1 can of jellied cranberry sauce (14-16 oz)
1 jar of chili sauce (12 oz)

Directions:
Place meatballs in the crock pot. Pour chili sauce and cranberry sauce over meatballs and mix.  Cook for 6-8 hours, stirring once an hour.  When it's time to eat, place crock pot on warm and enjoy!

Green Chili Artichoke Dip

I've made this dip twice over the holidays and it was a smashing hit both times.  Even my hubs, who doesn't like artichokes loved it.  I did make a few changes, which I noted in red.  And, like always- my favorite part of this recipe was how simple it was to make! Enjoy!

Baked Artichoke and Jalapeño Cheese Spread

INGREDIENTS

1

package (8 oz) cream cheese, softened

1/2

cup mayonnaise or salad dressing (mayo)

1

jar (6 oz) marinated artichoke hearts, drained, coarsely chopped

1/4

cup finely chopped red bell pepper

8

to 10 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained, chopped (2 tbs. green chili)

1/2

cup grated Parmesan cheese

1/3

cup Progresso® panko crispy 


bread crumbs

72

water crackers (Sociables & Pepperidge Farm crackers)

DIRECTIONS

• 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• 2. In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
• 3. Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.4.Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.**This recipe is from Pillsbury.  I changed the name since I didn't use jalapenos. 

Cranberry Brie

The Pillsbury Appetizers and Desserts magazine was one of the best purchases this holiday season.  I found so many terrific recipes that I can't wait to share with you! You can't go wrong with bringing brie to any party.  It's easy to make and always delish.  I enjoyed this variation & know you will too!


Cranberry Wrapped Brie 

INGREDIENTS

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

round (8 oz) Brie cheese (do not use triple crème Brie)

3

tablespoons whole berry cranberry sauce

1

tablespoon apricot preserves

1/2

teaspoon dried rosemary leaves, crushed

2

ripe medium unpeeled pears, thinly sliced

DIRECTIONS

• 1Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections. Press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
• 2Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.
• 3With small cookie or canapé cutter or sharp knife, make 1/2- to 1-inch cutouts to look like poinsettia petals from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet.
• 4On 7-inch square sheet of foil, arrange dough petals to look like a poinsettia. Place balls in center on top of arranged petals. Lift foil square with poinsettia and place on cookie sheet next to wrapped cheese.
• 5Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift with foil from cookie sheet; cool. Continue baking wrapped cheese 25 to 30 minutes longer or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears

Coconut Macaroon Blossoms

This cookie recipe came off the back of an M&M package.  Even though they were very tasty, I didn't like that I couldn't tell if they were completely done or not.  I was afraid to overcook them, but think I could have left them in the over a bit longer.  If you're a fan of chocolate and coconut, you'll want to try these! Enjoy!

Ingredients:

1/3 c. butter, softened 1 pkg. (3 oz.) cream cheese, softened 3/4 c. sugar 1 egg yolk 2 tsp. almond extract 2 tsp. orange juice 1 1/4 c. all-purpose flour 2 tsp. baking powder 5 c. (14 oz. pkg.) flaked coconut 54 Hershey Kisses, unwrapped Directions:  Cream butter, cream cheese and sugar in large mixing bowl until light and fluffy. Add egg yolk, almond extract and orange juice; beat well. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly; chill 1 hour or until firm enough to handle. Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from oven and immediately press unwrapped kisses on top of each cookie. Cool 1 minute and remove from cookie sheet. Cool completely on a wire rack. About 4 1/2 dozen cookies.

Italian Wedding Cookies

This was another recipe from the 12 Days of Christmas Cookies.  I've found so many fabulous recipes from so many sweet bloggers.  This one came from Bites and Bliss. They seemed easy to make (mom made these) and they were delicious.  We did forget to use the parchment paper on the second batch, which was no buena.  Those ended up burnt and in the trash.  Other than that, I hope you enjoy these traditional cookies as much as I did! 

 Italian Wedding Cookies (aka: Snowballs or Russian Tea Cakes)

• 1 cup butter
• 1/2 cup confectioner’s sugar (plus more for coating)
• 1 tsp vanilla
• 1/4 tsp salt
• 2.25 cup flour
• 3/4 cup finely chopped pecans

Preheat oven to 400°.  Cream butter, sugar, and vanilla.  Add the flour and salt and mix well.  Fold in the chopped pecans until well incorporated.  Roll into balls and place on parchment-lined baking sheet.  Bake 8-10 minutes just until set (not browned!) and roll in extra confectioner’s sugar.  Allow to cool on wire rack.

They were the perfect center for the plates of cookies I made for D's team at work. 

Gingersnap Cookies

I made these cookies along with a few others with my mom yesterday.  They were by far my favorite out all we made.  I found this recipe on a cookie blog hop, over at Two Peas and their Pod.  You must make these, they will become a Christmas tradition in your house. 

Soft Gingersnap Cookies with White Chocolate Chips

Ingredients:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks (I used white chocolate chips)

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Makes about 50 cookies

Candy Trains

I make these every year with my students.  They are always a great hit and yet, so simple to make.  I usually pair it with hot chocolate and The Polar Express movie.

You'll Need:
1 roll of lifesavers
1 pack of gum
1 Hershey's kiss
1 caramel square
4 mint candies


Directions:
Hot glue the roll of lifesavers onto the gum (on top).
Glue the kiss on the "front" of the train and the caramel on the back.
Finish it off with the mint candies as wheels.
That's it!

Here's another variation I've also tried:

The bottom piece is gum, mints as wheels, a Starburst as the front and a chocolate candy directly behind the Starburst. 

Ribbon Tree

Ribbons seem to be quite the hype lately in the DIY world.  I've seen ribbon wreaths, ornaments, frames, etc.  A friend of mine brought me a Michael's booklet with an adorable ribbon tree inside.  She said it was right up my alley... she knows me pretty well!  I couldn't wait to get started on this project. There wasn't directions on the booklet, so after one failed attempt- I think I got it right.  

Materials: 

Styrofoam cone (mine was the smallest size that came in a pack of 2 from Michaels)

2 spools of gross-grain ribbon (I used red and green)

Hot glue

Scissors

Additional festive ribbon for bow

Directions: 

1. Cut 4 inch strips of red and green ribbon (I cut the whole spool)

2. Fold ribbon in half. Then move the top piece down a bit, so you can see both ends.  Put hot glue on the top of the ribbon, make sure to get glue on both ends.  

3. Starting from the bottom, hot glue the ribbon to the cone. When you glue your second piece, overlap the ribbon just a bit.  This will prevent the white part of the cone from showing.  You can make a pattern with your ribbon, I chose to alternate the red and green. 

4.  Cover entire cone with ribbon.  

5. Finish it off with a festive bow.  

Happy Crafting!  

This was my first attempt.  I glued the ribbon to a piece of ribbon and wrapped it around the cone.  The ribbon spread when I wrapped it and showed the white cone.  Lesson learned.

Oreo Pops

At first, I wasn't going to post this recipe.  To be honest, I haven't even tried one yet, but my husband is addicted.  Therefore, that means its good enough to share with all of you!

Ingredients:
1 package of oreo cookies (minus the 4 I ate)
1 package of cream cheese (8 oz)
1 package of white chocolate coating (almond bark works great)

Directions:
1. Crush Oreos (I used a food processor)
2.  Mix cream cheese and crushed Oreos (make sure cream cheese is softened, you can continue to use processor if you put cream cheese in a little at a time)
3.  Shape into 1 inch balls.
4.  Place in the refrigerator for 30 minutes to an hour
5.  Place sticks (found at Michales) into the top of the balls and then dip into white chocolate coating.
6.  Decorate and place on wax paper to set.  I placed mine back in the refrigerator and kept them there until I was ready to serve.

ENJOY!