It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas.
The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.
These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled.
CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS
1 (14 ozs) can whole-berry (or jellied) cranberry sauce
1 (14 ozs) can sauerkraut, rinsed and drained well
1 (12 ozs) bottle chili sauce
3/4 c. brown sugar
1 (2#) pkg. frozen fully cooked original meatballs
In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!
I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd. Very simple recipe and can be made ahead. Addicting! Is perfect for gift giving also.
RANCH PRETZELS
2# mini pretzels (or 2-20 ozs. bags)
1 (12 ozs) bottle Orville Redenbacher butter-flavored oil
1 pkt. (1 oz) ranch dressing mix, dry
Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours. Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container.
PECAN PIE MINI MUFFINS
1 c. packed brown sugar
1/2 c. all purpose flour
1 c. chopped pecans
2/3 c. butter (no substitutes), softened
(not melted)
2 eggs
Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full. Bake 16 - 18 minutes. Yield: about 2-1/2 dozen
CROCKPOT CANDY
1 (20 ozs) pkg. white almond bark
1 (4 ozs) box German chocolate baking squares
1 (12 ozs) bag semi sweet chocolate chips
1 (16 ozs) jar dry roasted peanuts
1 (16 ozs) jar unsalted dry roasted peanuts
Turn crockpot on high. Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips. Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour. Turn off crockpot. Drop candy by tablespoonsful onto waxed paper and let cool until firm. Store in airtight container. Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces
MINI BROWNIE TREATS
1 box (9" x 13" pan size) fudge brownie mix
48 striped chocolate (peppermint) candy kisses, unwrapped
Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats
"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken
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