Foodie Friday: Holiday Appetizers

Healthy Holiday Appetizer
Via Tara Dara Made It

Are you ready to get your Christmas Party on?  We offered holiday beverage suggestions last time, now what to do about those holiday appetizers?  Here are some mouth-watering recipes you will be eager to try!  Check them out:

Healthy Holiday Appetizer

Ingredients:
Halved Cherry tomatoes 
2-3 Cucumbers {peeled and sliced}
8 oz. Plain Cream Cheese
1 tbsp Mayonnaise 
4 tsp Ranch seasoning mix
Fresh herb {Thyme was used}

Instructions:
Mix ranch seasoning, cream cheese, and mayonnaise until smooth in a bowl.  {to make it easier let the cream cheese warm up a little before mixing}
Slice cucumbers thick enough to hold the cream cheese and tomato.
Put the cream cheese mixture in a plastic bag and cut a small triangle off a corner.
Squeeze the mixture on to the sliced cucumbers.  Add the tomato halves on top.  You can put it half up or half down.  The half down makes them look like Santa hats.

Refrigerate for at least 30 minutes before serving.



Cranberry Pecan Brie Bites
Via Mom on Time Out


Cranberry Pecan Brie Bites

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Serves: 12 servings

Ingredients:
For cranberry sauce:
12 oz fresh cranberries, rinsed and picked through
3/4 cup sugar
1/2 cup orange juice
1/2 cup water
pinch of salt  
1 cinnamon stick
1 piece of orange peel

2 8.8 oz packages Original Stonefire naan flatbread
1 8 oz package brie
24 pecan halves
fresh thyme to garnish


Instructions:
For cranberry sauce:
Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
Add cranberries, salt, cinnamon stick and orange peel.
Bring to a simmer over medium heat, stirring frequently.
Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
Let cool for at least 30 minutes. Refrigerate until ready to use.

To prepare:
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan.
Cut small wedges off the wheel of brie and place on top of the naan.
Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half.
Place on the prepared baking sheet.
Bake for 6 to 8 minutes or until brie starts to melt and bubble.

Remove, top with a sprig of fresh thyme and serve immediately.




Crock-Pot Cranberry Orange Meatballs
Via Meatloaf and Melodrama

Crock-Pot Cranberry Orange Meatballs
Prep Time: 5 mins
Cook Time: 2 hr
Servings: 10

Ingredients:
20 frozen meatballs (can use homemade or your favorite brand)
1 can jellied cranberry sauce
1/2 cup orange marmalade
1 tablespoon dried minced onions
1 teaspoon garlic powder
1 tablespoon olive oil or non-stic cooking spray

Instructions:
Add olive oil to slow cooker, or use non-stick cooking spray
Add meatballs, and top with remaining ingredients

Stir to coat meatballs, cover and cook on high for 2 hours. Turn heat to low until ready to serve.

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