christmas appetizer

How To Make the Perfect Charcuterie Board! I&#x27;ve got step-by-step photos and tips so you can make your own beautiful cheese board!

How To Make the Perfect Charcuterie Board

fresh Rosemary and Thyme

Brie Cheese Round

Smoked Gouda round

Pecorino Romano

Blue Cheese

Cream Cheese

pepperoni

Salami

Summer Sausage (partially sliced)

raspberries

blueberries

red grapes

olives

artichoke hearts

sweet peppers

Apricots

Pineapple chunks

Pomegranate (halved)

Sweet and Spicy deli style sliced pickles

Mini dill pickles

cucumbers

Herbed almonds

Salted Pistachios

Deli Style Mustard

Honey with Honey Dipper

Variety of crackers (different shapes, sizes and flavors.)

To start,  select your board size.  This will give you a better idea of how much to purchase for your charcuterie board.  Once you&#x27;ve decided on your board place your cheeses around the board with a couple cheese knives.

Garnish edges with fresh rosemary and thyme if desired.  Place some little plates and bowls around the board that you&#x27;ll use as a guide to help arrange your board.  I space out my plates and bowls as in photos.  Once your cheeses and dishes are set on board, start arranging your meats.  Fold some of the meat for variety and fan out others flat on the board.  See photos above for ideas.

Add some of your fresh berries to the bowls/plates on your board.  Add marinated olives, artichoke hearts and sweet peppers next.  Start filling in spaces with dried fruit and nuts.  If you&#x27;ve still got room, add sliced pickles, dill pickles and cucumbers.  Fill in more spaces with nuts.  Add mustard and honey then fill in with crackers arranging around the board.  My ingredients above are just suggestions, enjoy all of your favorites!  Hope you enjoy.

This Christmas Chex Mix recipe is sweet and salty, and easy to make. Keep the ingredients in your cabinet so you can make a batch for unexpected guests!

Christmas Chex Mix

Rice Chex Cereal

Corn Chex Cereal

Wheat Chex Cereal

Almonds

Mini pretzels

Butter

White sugar

cinnamon

Red & Green chocolate chips

White Chocolate Pretzels

Red Chocolate Melts

Green Chocolate Melts

In a large microwave safe bowl add Chex cereal, almonds, and mini pretzels.

Melt butter and pour over the Chex mix tossing it to coat.

Combine sugar and cinnamon and pour over the mix tossing so everything is coated evenly.

Place bowl in microwave and cook on high for 1 minute, stopping to stir it again before microwaving it for 1 minute more.

Remove from microwave and spread the Chex Mix out on a lined sheet pan to cool.

While the Chex Mix cools place the red candy melts in a small bowl and the green candy melts in a separate small bowl. Microwave each for 15 seconds at a time stirring in between until melts are completely melted and smooth.

Lay white chocolate pretzels on wax paper and drizzle with the red and green candy melts.

Let the pretzels sit while the red and green candy hardens.

Once the Chex Mix has cooled, and the red and green white chocolate covered pretzels are ready, toss the white chocolate covered pretzels and red and green chocolate chips into the Christmas Chex Mix and enjoy!

For something fresh and Italian, make Rachael Ray's Caprese Salad recipe from 30 Minute Meals on Food Network; it's filled with tomatoes, mozzarella and basil.

Caprese Salad

vine-ripe tomatoes, 1/4-inch thick slices

mozzarella,

leaves basil

Extra-virgin olive oil, for drizzling

salt and pepper

Ree Drummond’s Caprese Salad, as seen on Food Network, The Pioneer Woman, season 3

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

This is one of my favs in summer time in Jersey and goes perfect with a glass of red wine after work. I use heavy deep red garden tomatoes, fresh basil, a touch of red flake and black pepper and some pink himalayan salt. With mozzarella cheese and good quality olive oil, this is almost perfect. I like to reduce the balsamic over the stove until it thickens. If you are a caprese lover and have not tried this, give it a whirl. Not only does it stay on the veggies and cheese better, but it gives it a sweeter taste (Go sparingly at first). You can do this while you are cutting up the other ingredients. Last week I was invited to an impromptu pasta dinner and after all the raving over my dish, I left feeling proud of my little summertime favorite. :-) 

The recipe doesn't even include balsamic vinegar, or more appropriate, balsamic vinegar reduction. It's in the picture though. This is a major editing fail because you know there are a lot of people who follow recipes to the letter out there and are living life without the balsamic reduction on their Caprese as a result. <br />

put a good balsamic on it too-like a fig<div><br /></div>

Had this for lunch today. I used a balsamic glaze instead of olive oil. It was delicious!!!!

Where are the sliced roasted red peppers?

This is a great dinner party salad.  It looks great and is easy to make.  I usually sprinkle some aged balsamic vinegar over it also.  Just the right touch


Classic and yummy.  However, I like it even better when the mozzarella is marinated, like they did at Funny Tummy Cafe.

Great when paired with Rachel Ray’s Penne alla Vodka! Very easy to make and takes little to no time at all. 

https://www.foodnetwork.com/videos/rachaels-caprese-salad-0239035

Rachael makes a festive Caprese Salad with fresh ingredients.

Rachael's Caprese Salad

Tortellini Skewers

olive oil

pesto

red wine vinegar

spinach tortellini,

cherry tomatoes

parsley

Mix together the olive oil, pesto and vinegar in a bowl.

On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.

Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

please bring back afternoon cooking shows!!!!!!!!!!!!<div>i can not take one more episode of Diners or Chopped!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!</div>

I second putting cooking shoes back on in the afternoon. I used to like Guy Fierri,but how much can you watch ch him. Where is Giada and Ina?

Good recipe.  Not easy to get everything in one bite on a skewer.  I like the idea of making it a salad.

I have made this 3 times this holiday season for potluck parties and it has been a popular every single time. I was worried that at my office potluck that it wouldn’t go over super well as the office skews more male than female, but it was a hit and it was the first plate empty! Definitely a recipe I’ll put on my “go-to” list.

I'm planning on serving these at a party tomorrow night!  I'm wondering how well they'd do in the fridge overnight, if I made them tonight.  Has anyone made them this far in advance?? Thanks!

Just got done making this for a party tonight. It tastes good. The recipe measurement is way off. The recipe calls for 2 pints of tomatoes and 2 packages of spinach tortellini. The serving size says 18 skewers. I only needed one pint of tomatoes, one package of tortellini and it ended up making about 50 skewers. I also added shredded parmesan cheese to give it more flavor. Definitely will make again..

I made these for a Christmas Party.  There were none left in one hour.  I also used tri-colored tortellini, Castelvetrano olives, and quartered artichoke hearts in the mix.  I did not change the dressing at all. I also had chosen bocconcini mozzarella cheese from the olive bar at the grocery.  Excellent, Ree!!!

Curious do you have to cook the Pasta first?

Love this recipe, been making it for a couple years now, I sometimes cheat and just throw everything in a bowl and serve it as a side, delicious! 

https://www.foodnetwork.com/videos/rees-tortellini-skewers-0220337

Ree's Tortellini Skewers: like little individual pasta salads on a stick.

Ree's Tortellini Skewers

Holiday Roll Ups

cream cheese, softened

ranch dressing mix

black pepper

flour tortillas

green bell peppers

red bell peppers

green onions, sliced

Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.

Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).

When I made this it was so salty I almost threw them away.  I planned on serving them the next day at our church coffee hour.  Instead I wrapped them up and refrigerated them overnight.  The next day I tried them before tossing them and I am glad I did.  I did serve them and people liked them. They were gone in minutes and people asked for the recipe.  The saltiness dissipates so I would suggest making the cream cheese/ranch dressing the day before using.

Way too much green and red pepper flavor which is harsh.  Next time may use pimento stuffed green olives, or pimento to soften the taste.  

I wish there were a higher rating than 5 stars,  these are IRRESISTIBLE!  Two things: 1) we had them for mother's day last year, so don't limit yourself to just "holiday" wraps; 2) MAKE AND EAT THE SAME DAY YOU WRAP THEM!!  Mix the cream cheese mixture at least an hour before wrapping, but THEY WILL GET SOGGY if you make them a full day ahead...and then people won't get to experience their amazingness!

I added bacon and seeded roma tomatoes to the recipe, kind of like a BLT.
they were delicious. (and gone in 10 minutes)

These were a big hit at my office party!  I used two packages of 8oz cream cheese and 5 large tortilla's.  Also make sure you put all of the chopped peppers in the roll ups because that is where the crunch is!  If you try to cut down because you are afraid it will be to peppery you get a saggy roll up! If you use a tomato knife it doesn't smash the rolls as you cut them! I have a great picture but can't see how to download it!

Easy to make, no complaints. I modified The recipe, put two packages of softened cream cheese along with three cans of hatch hot green chili from New Mexico. Added some Cajun spice, salt pepper and Sriracha. Roll tightly, I would suggest the same day you’re going to eat them. Much better fresh. For the people who don’t like spice, I added a cup of grated cheddar cheese to a separate batch. Equally yummy and went just as fast.

These are excellent!  The peppers add color and a wonderful crunch. I made the day before and wrapped them in plastic wrap and they stayed crunchy and wonderful. 

2 packages (8 oz each) of cream cheese mixed with the whole ranch packet is extremely salty... Please use caution, mix in some of the seasoning and then taste. When balanced, they taste fine. Nothing super duper special, but good pinwheels (it is what it is, party food). <br />

I don't like recipes that don't give sizes, this doesn't say what size tortillas, it should say 8 oz packages of cream cheese, on person was asking in the comments about  the cream cheese thinking it is the soft kind in containers. There are several sizes of tortillas these days, and some cooks might be confused. And how much black pepper please? After making up the cream cheese mixture, I think these may be too salty. I am serving these tomorrow for Christmas Eve, or they may be dumped after I slice and taste them.

https://www.foodnetwork.com/videos/rees-holiday-roll-ups-0220335

Ree's Holiday Roll-Ups: so simple and tasty, you'll want them year round.

Ree's Holiday Roll-Ups

Fried Brie Bites from Delish.com is a home-run for soft cheese lovers.

Fried Brie Bites

(12.3-oz.) wheel of brie

c. all-purpose flour

eggs,

c. panko bread crumbs

parsley,

Kosher salt

vegetable oil, for frying

Cranberry sauce,

I made it today. It was very delicious! Thanks for the recipe!

https://streaming.hearstdigitalstudios.com/4294a26e-9e89-4587-9db9-40b717e87003/video_rover_16x9_1080p_hd_1544559437_64416.mp4

This easy cheese appetizer will be a big time party hit. Don't be afraid of frying! After dredging the brie, a quick shallow fry is all you need.

Fried Brie Bites Are The Party App Of Our Dreams

Jalapeno Poppers

jalapenos,

cream cheese, slightly softened

(regular) bacon, slices cut in half

Beauty shots of JalapeÃ±o Poppers as seen on Food Networkâs Pioneer Woman: Cowboy Christmas, Special.

Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.

If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.

Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

My family loved them!  Even those that don’t like heat! However, they did get hotter the next day! 

When I sat the jalapeño poppers tray on the table for guests, they kind of all took a step back. Someone tried one and low and behold -they were all eaten! Now at gatherings, I am always asked to bring the jalapeño poppers and hotter!<br />Thanks again, Ree!

Made this but I should have known that if there is no seasoning in the cream cheese, it would lack another dimension of flavor. Boy friend didnt like them until I made them my own as usual. So I imagine a lot of her recipes lack spice but I don't know. Am not trying to go through the cooking and spending money for something that is not delicious. 

Sounds good bit im llooking to addcit to may favorites and then add it to my grocery list? Cant find how to dobthat

I enjoyed looking a Rees gorgeous holiday decorated kitchen as much as the jalapeños!!

https://www.foodnetwork.com/videos/rees-jalapeno-poppers-0232968

Ree wraps cheese-filled jalapenos with bacon for a holiday party treat.

Ree's Jalapeno Poppers

Warm, creamy hummus and a cool, fresh tabouli topping make this Baked Hummus Dip unique and super flavorful! And it&#x27;s so easy to make – even prep it ahead! 

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free (Depending on Your Choice of Optional Dippers)  •

Baked Hummus Dip with Easy Tabouli Topping

(17-ounce) container of purchased plain hummus (or your favorite homemade)

feta cheese

green onions (from about 2 onions)

seeded, chopped tomato (from about 1 large tomato)

Italian flat-leaf parsley

crumbled, reduced-fat feta

salt

In an un-greased serving dish (such as an...

In an un-greased serving dish (such as an 8×8 baking pan, a small oval baking dish, or a pie pan), thoroughly combine hummus, 1/2 cup feta, and green onions.

Bake at 350°F for 15-20 minutes (or microwave...

Bake at 350°F for 15-20 minutes (or microwave for about 4-5 minutes), stirring once halfway through, until hummus mixture is heated through and a bit bubbly and toasty at the edges.

Meanwhile, combine tomato, parsley, 1 1/2 tablespoons feta,...

Meanwhile, combine tomato, parsley, 1 1/2 tablespoons feta, olive oil, and salt in a medium bowl, stirring to combine.

Top baked hummus mixture with tomato mixture.

Serve immediately with whole grain pita bread, pita...

Serve immediately with whole grain pita bread, pita chips, or assorted veggies.

Be the life of the party and whip up this addictive Elf on the Shelf Mischief Munch from Delish.com.

Elf on the Shelf-Inspired Mischief Munch

c. French Toast Crunch cereal

c. Cookie Crisp cereal

c. Life cereal

c. mini marshmallows

c. red and green M&Ms

white chocolate

tbsp. holiday sprinkles

c. mini chocolate chips

Love this! I’ve made it every year since I first saw the recipe. This year I looked all over for the French Toast Crunch and with no luck I had to buy Sugar Cookie Crunch. Hopefully it’s just as good.

https://streaming.hearstdigitalstudios.com/59cdafc4-5360-478f-9d11-559688d5f699/video_rover_16x9_1080p_hd_1575929306_74787.mp4

Step up your Elf on the Shelf game with this crazy-good snack.

No Elf On The Shelf Can Resist This No-Bake Mischief Munch!

Browse the produce aisle and you'll find that there's a bunch of jewel-toned fruits and vegetables fit for decorating a Christmas tree. I like to use multicolored bell peppers and pomegranate seeds, but you can use whatever you're inspired by. Star fruit, of course, is the natural choice for a tree-topper.

O Christmas Tree

chopped mixed fresh herbs,

garlic cloves,

Dijon mustard

chopped,

Red, orange, or yellow bell pepper

Crackers and crudites,

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, herbs, garlic, mustard, and salt until combined. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Before serving, form the ball into a tree shape -- like an egg shape, but pointier on top. Roll the tree-shaped ball in the parsley, reshaping it with your hands as necessary. Decorate with bits of bell peppers and pomegranate seeds. Top with the slice of star fruit.

Christmas Soup

Vegetable oil,

garlic,

red kidney beans,

chicken broth

red bliss potatoes,

kale,

Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.

Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.

Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.

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