Wednesday, December 17, 2014

Festive Food for Fun Feasting - Recipe 6

Here's another festive cocktail from Southern Living sure to make your guests' noses light up as red and bright as Rudolph's!

Rudolph's Tipsy Spritzer


5 Cups Orange Juice
2 Cups Chilled Lemon-Lime Soft Drink
1 and 1/2 Cups Vodka
1/2 Cup Maraschino Cherry Juice
1/4 Cup Fresh Lemon Juice
Garnishes: Fresh lemon and mint sprigs


Stir together all ingredients in large pitcher - serve over ice. Garnish if desired.

Thanks for stopping by! Leave me a comment if you try any of the recipes in this series and let me know what you think! Hugs and Happy Holidays! Leena

Fun Food for Festive Feasting - Recipe 5

Hi! Sorry to have been away for a few days. The keyboard on my lap top died just as I was finishing my last post. Perhaps it over ate all of those yummy appetizers. Let's see how this new one deals with these recipes for celebratory cocktails!

This first libation is fabulous! Combine the zest of peppermint with the cool, smoothness of vanilla and you get a real treat in a glass! Enjoy!


Candy Cane Martini


1 and 1/4 ounces vanilla vodka
1 and 1/4 ounces crème de cacao
3/4 ounce peppermint schnapps
Garnish: crushed peppermint candy, whole candy cane


Combine vanilla vodka, crème de cacao and peppermint schnapps into an ice filled cocktail shaker. Shake vigorously. Strain into a cocktail glass. Garnish rim with crushed peppermint candy. Fun addition: hang a candy cane from the top of the glass for dipping while sipping!

Thursday, December 11, 2014

Fun Food For Festive Feasting - Recipe 4

Posting all of these recipes is sure putting me in a party mood - and making me HUNGRY! Who would have thought that there were so many different types of appetizers? We've featured ones made from puff pastry, cute little cheese balls, a warm yummy spread - a far cry from the squirt cheese and crackers of days gone by!

Today's recipe combines smooth, warm blue cheese, earthy mushrooms and smokey bacon - oh yes, bacon! Doesn't everything taste better with bacon? AND they can be made in advance, refrigerated, then baked when it's PARTY TIME! So go on, get your YUM-YUM on!

Blue Cheese and Bacon Stuffed Mushrooms
 24 large fresh mushrooms
 1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1 cup (4 ounces) crumbled blue cheese 4 green onions, chopped
 2 garlic cloves, minced
 3/4 cup bacon bits, divided

  1. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each.
  2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender. Yield: 2 dozen.

Fun Food For Festive Feasting - Recipe 3

So, have I tickled and tantalized your taste buds with the last two recipe posts, or are you ready for more? I say MORE! MORE! MORE!
Now, I can't profess the same level of love for spreads that I have for cheese balls, but they do come in a close second! Why? Well, like their round counterparts, they're easy to prepare, you can make them using a variety of ingredients and the ability to prepare them in advance is always a plus! This warm crab spread is sure to be a real crowd pleaser!

Cheesy Hot Crab and Red Pepper Spread


1-1/2 cups  KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1tsp.  garlic powder
1tsp.  Italian seasoning
1 red pepper, chopped
1small  onion, finely chopped
1can  (6 oz.) crabmeat, drained

HEAT oven to 375°F.
RESERVE 1/2 cup mozzarella; refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended.
SPREAD into 9-inch pie plate.
BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved mozzarella. Serve with crackers.

I hope you're enjoying these recipes. Thanks for stopping by!
Hugs, Leena
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