Wednesday, December 19, 2012

The Hostess with the Mostest...

The Hostess with the Mostest doesn't have to be the Tiredest! There are lots of great recipes out there that are Santa Special and don't require hours to prepare! 


Only 5 minutes to make!
Keebler® Club® Original crackers
Brie cheese, cut into thin wedges
apricot or strawberry preserves
coarsely chopped pecans 

Arrange crackers on sheet pan, top with cheese and preserves then sprinkle with pecans. Bake, uncovered, at 375° F for 2 to 4 minutes or until preserves bubble and cheese begins to melt.


Start to finish, 40 minutes! Serves 16
16 (6-inch) bamboo skewers
1 1/2 ounces pepper Jack cheese or cheddar cheese (not process cheese)
1 teaspoon all-purpose flour
1 cup Sunshine® Cheez-It® Pepper Jack crackers
1 egg, slightly beaten
1/4 cup cooked real bacon bits
2 tablespoons finely chopped onion
1/2 teaspoon cumin
1 1/4 pounds lean ground beef
16 large grape tomatoes
1 small zucchini, halved lengthwise and cut into 16 pieces
2 tablespoons vegetable oil 

1 1/2 cups salsa (optional) In a shallow pan soak skewers in water to cover for 30 minutes. Cut cheese into 16 1/2" cubes. In a small bowl, toss together cheese and flour until the cheese is coated on all sides. Cover and refrigerate at least 10 minutes. In food processor finely crush SUNSHINE CHEEZ-IT Pepper Jack crackers. In large bowl combine crackers, egg, bacon, onion and cumin. Add beef. Mix well. Drain skewers. Thread one cheese piece onto each skewer. Divide beef mixture into 16 portions. Shape each portion into ball around cheese on skewer. Thread one tomato and one zucchini piece onto each skewer. Lightly brush meatballs on all sides with oil. Grill skewers directly over medium heat for 12 to 15 minutes or until meat is no longer pink, turning occasionally.* Serve kabobs with salsa as dipping sauce, if desired.
*Note: Instead of grilling skewers, place them on rack in shallow roasting pan. Bake at 375° F for 20 to 25 minutes or until meat is no longer pink. (Turning of skewers is not necessary)


Everyone loves this dip, here's a way to make it in only 10 minutes and serve 32 people!
1 medium avocado, peeled and mashed
1 container (8 oz.) sour cream, divided
2 teaspoons lime juice
1/4 teaspoon hot pepper sauce
1 can (16 oz.) refried beans
1 tablespoon chili powder
1/2 cup sliced green onions
1/2 cup (2 oz.) shredded cheddar cheese
1/2 cup chopped tomato
1/4 cup sliced black olives
1 cup Sunshine® Cheez-It® Original snack crackers 1.25 oz Bag 

In a small bowl combine avocado, 1/2 cup sour cream, lime juice and pepper sauce. Set aside. In small saucepan combine beans and chili powder. Cook and stir over low heat for 2 to 3 minutes or until warm. Stir in green onions and 1/4 cup of remaining sour cream. Spread in 9-inch pie plate or on 10-inch serving plate. Spread avocado mixture over bean mixture. Sprinkle with cheese, tomato and olives. Spoon dollops of remaining sour cream on top. Just before serving, arrange 1 cup of crackers around edge of dip. Serve with additional crackers.


A crab dip that won't break the bank and serves 16 lucky guests!
1 package (8 oz.) cream cheese, softened*
2 tablespoons sliced green onion
1 tablespoon milk
1 tablespoon hot pepper sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1 can (6 1/2 oz.) crab meat, drained, flaked, cartilage removed
Slivered almonds (optional)
Carr's® Table Water® Crackers 

In a small bowl stir together cream cheese, green onion, milk, pepper sauce, horseradish and salt. Gently stir in crabmeat. Spread in 3- to 4-cup casserole or 9-inch pie plate. Sprinkle with almonds, if desired. Bake at 375°F about 15 minutes or until heated through. Serve with crackers. 
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.


You know this will be a hit! Serves 24.
12 hard cooked eggs, peeled 
1/3 cup mayonnaise 
1/4 cup sliced green onions 
1 teaspoon paprika 
1 teaspoon dry mustard 
1 teaspoon cider vinegar or white vinegar 
1/2 teaspoon salt 
1/2 teaspoon pepper 
3 slices bacon, crisp-cooked, drained, crumbled 
1/3 cup chopped fresh parsley 
1/4 cup chopped black olives 
1/4 cup chopped dill pickle or sweet pickle 
Keebler® Town House® Original crackers 

Peel and chop eggs. In large bowl use potato masher to slightly mash eggs. Stir in mayonnaise, green onions, paprika, mustard, vinegar, salt and pepper. Mound on serving platter in oval egg shape. Sprinkle with rows of bacon, parsley, olives and pickle. Serve with crackers.


One more, this one starts with prepared meatballs so is ready in only 5 minutes tops!
2 packages (8.5 oz. each) Morningstar Farms® Meal Starter® Veggie Meatballs 
2/3 cup creamy peanut butter 
1/2 cup vegetable broth 
1/4 cup reduced-sodium soy sauce 
3 tablespoons rice vinegar 
3 tablespoons chile paste with garlic (sambal oelek) 
2 teaspoons grated gingerroot 
1 teaspoon sugar 
3 tablespoons sliced green onions 
3 tablespoons dry roasted peanuts 

Prepare Morningstar Farms Meal Starter Veggie Meatballs according to package directions. Meanwhile in a small saucepan whisk together peanut butter, broth, soy sauce, vinegar, chile pasta, ginger root and sugar. Cook over medium heat for 3-5 minutes until heated through. In a chafing dish or 2 1/2 quart casserole, place meatballs. Spoon peanut sauce over the top, gently stir to mix. Sprinkle with green onion and peanuts

No stress, no worry... you can do it!

4 comments:

  1. Replies
    1. Our family likes "appetizer only" meals, we do this often around the holidays!

      Delete
  2. These will be perfect for a brunch I'm serving Christmas morning!
    Thanks for sharing.

    ReplyDelete
  3. Love a shortcut, these were some good ones!

    ReplyDelete

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