Christmas appetizer recipes account for a large part of our holiday foods. Actually they are not just for Christmas and other holidays but people love appetizers all year. I know many families who eat appetizers for their meals. I also love appetizers! I make a lot of appetizers for New Years Eve. Because they are in small bites I feel I can eat something of each to enjoy a selection of all the flavors. This is the only time I make so many at one time and I do look forward to that time.
Christmas appetizer recipes are also very important during this holiday season. They are not just for “parties” but can be served all during the Christmas season and on into the New Year. This is the time of year when family and friends come to visit the most. I have always found guests feel welcomed if they are offered some type of food and a drink like coffee, tea, punch or whatever. You will see their appreciation and the desire to return. This is what makes you a good host.
Many Christmas appetizer recipes are easy to make and can be made in advance. Some can be served cold from the refrigerator and some can quickly be heated in the microwave. These also make good snacks for husband, wife, children and others. It really makes the holidays special when you pull these out to serve your family at this special time.
If you are entertaining with a holiday party, your guests will love a good selection of Christmas appetizer recipes. When I have a party, one of the first things I do is to make a list of the foods to be served. I make sure to have a variety of appetizers. This means I want different ingredients in them to appease all appetites. I like to have an assortment of hot and cold ones. Speaking of “hot and cold”, remember that the cold ones need to be kept cold. The hot ones also need to be kept hot. This means that you will need some type of warmers for an extended period of time. Cold ones seem to be easier because they can usually be arranged on ice.
This is a great idea to place on the table when you serve your Christmas appetizer recipes.
Place large cone in center of a larger shallow dish; adhere bottom to dish with glue gun.
Cover the cone tightly with foil; put a drop of glue on back of each wrapped candy.
Cover the foil wrapped cone with the candy pieces; if needed fill empty spots with ribbon bows.
Decorate dish with Christmas ribbon, greens or flowers; fill dish with peppermint candies.
NOTE: I glued on graham cracker teddy bears which cannot be eaten; candy is glued with paper on so is OK to eat.
Many Christmas appetizer recipes are very quick when using a microwave.
Score top of cheese into 6 wedges.
Arrange the fruit and nuts onto alternating wedges.
Cover with wax paper; microwave on medium about 2 minutes.
NOTE: You only want cheese to be slightly warm.
Serve with crackers or bread if desired; 24 servings.
Other Christmas appetizer recipes will be outshined with the beautiful ice basket.
Place ice cubes in the larger bowl.
Place smaller bowl on top of ice cubes.
Place a heavy weight inside the smaller bowl.
Pour the distilled water between the 2 bowls.
Tuck enough herbs and flowers in the space between bowls so they do not float to the top.
Shape the branches or grapevines into a handle and place ends in water.
Freeze until very solid.
Unmold ice basket from bowls in sink by setting briefly in warm water.
Freeze ice basket until serving time.
Place ice basket on shallow platter; fill with shrimp.
Serve with cocktail sauce.
I always include in my Christmas appetizer recipes at least one recipe if not more for chicken wings.
Place chicken wings in a large pan; add remaining ingredients.
Bring mixture to a boil; cover and simmer over low for 20 minutes.
Uncover the pan and increase the heat to medium.
Continue cooking wings for 15 minutes or until done stirring occasionally.
NOTE: Remove smaller wings as they get done and cook thicker ones longer until done.
Drain he wings; cover and refrigerate overnight for better flavor.
Arrange cold wings on serving platter and garnish with red bell peppers; serves 10-12.
Stuffed mushrooms are favored by my guests for Christmas appetizer recipes.
Preheat oven to 400F degrees.
Remove stems of mushrooms; chop stems and set aside.
Melt butter in skillet over medium heat.
Stir in green onion; add chopped stems and crab meat.
Sauté mixture for 5 minutes.
Add sherry and brandy; stir and cook 8 minutes until liquid is reduced.
Add cream sauce, salt and pepper; mix well.
Stuff mushrooms with mixture; place in buttered baking dish.
Sprinkle with chives and bake for 5 minutes; serves 8.
Cream Sauce Recipe
Melt butter in heavy saucepan over low heat.
Stir in flour, salt, pepper and paprika until smooth.
Gradually stir in the cream; cook and stir until smooth.
Continue cooking and stirring until thickened.
Makes about 1 ½ cups.
Combine cheese and next 6 ingredients.
Divide mixture among tortillas spreading to edges.
Roll each up tightly; press each roll into a triangle shape with fingers.
Wrap each in plastic wrap; refrigerate several hours (No longer than 24).
Cut rolls into ½ inch slices; secure olive with toothpick at bottom to look like trunk.
Chicken with dips are some of the best Christmas appetizer recipes.
Honey Mustard Sauce
Preheat oven to 400F degrees; lightly grease baking sheet.
FOR SAUCE combine all ingredients and mix; store in refrigerator.
FOR CHICKEN place in shallow dish with ¾ cup of the honey dressing.
Place stuffing mix on a piece of wax paper.
Coat chicken evenly with dressing; coat with stuffing crumbs.
Place chicken on prepared baking sheet; bake 15 minutes until done.
TO SERVE combine orange with remaining dressing; serve with chicken.
Easy and flavorful sausage balls make great Christmas appetizer recipes.
FOR BALLS combine and mix sausage, egg and bread crumbs.
Blend in sage, garlic powder and pepper mixing well.
Shape in walnut size balls; brown balls slowly on all sides.
FOR SAUCE combine catsup and next 3 ingredients.
Stir in 2 tablespoons of water and pour over the balls.
NOTE: Add remaining water during cooking if needed.
Cover and simmer for 30 minutes stirring occasionally to coat balls.
Serve with toothpick; makes 14-20.
Most guests love to be offered Christmas appetizer recipes made with seafood.
Drain the oysters discarding the liquid.
Season oysters with lemon juice and pepper.
Wrap each oyster with a strip of bacon.
Put on small skewers or stick with toothpicks.
Place on baking sheet leaving space between each.
Place under broiler about 15 minutes turning frequently.
NOTE: Bacon should be crisp and oysters done.
Asparagus makes pretty Christmas appetizer recipes.
Preheat oven to 375F degrees.
Cut off tough ends of asparagus; remove scales with vegetable peeler.
Beat egg and cheese in medium bowl until smooth.
Trim crusts from bread; spread cheese mixture evenly over slices.
Place 1 asparagus spear on each bread; roll up jelly roll style.
Place seam side down on buttered baking sheets; brush rolls with butter.
Bake 15 to 20 minutes until golden brown; makes 18.
NOTE: For extra flavor brush with butter again during baking.
Many types of fritters make great Christmas appetizer recipes.
Ancho Chili Cream
FOR FRITTERS combine and mix chicken breast and next 3 ingredients.
Season with salt and pepper; add enough flour to make a firm batter.
Heat butter in large skillet; drop spoonfuls of batter into hot skillet.
Cook fritters until golden brown on both side 3-4 minutes on each side.
FOR SAUCE use rubber gloves to remove and discard pepper stems and seeds.
Wash peppers in cold water and tear in half; place in bowl and add hot water.
Let pepper stand in water for 20 minutes; drain.
Place peppers and cream in food processor; process until smooth.
Press peppers through a small sieve; discard the pepper left in sieve.
Add the sour cream to the strained mixture; stir in salt and garlic powder.
Serve sauce with fritters; makes 22 to 25.
We all love Christmas appetizer recipes with mushrooms.
Melt butter in a large skillet; add peppers, green onion and garlic.
Cook over medium heat until tender crisp; stir in remaining ingredients.
Simmer for 2-3 minutes or until thoroughly heated stirring occasionally.
This clam and walnut stuffing is flavorful for Christmas appetizer recipes.
Preheat oven to 350F degrees.
Rinse mushrooms and pat dry; remove stems and chop them (1 Cup).
Melt butter in large skillet; use 3 tablespoons of melted butter to brush caps.
Place mushroom caps in shallow baking pan.
Add the 1 cup reserved mushroom stems to remaining butter in skillet.
Add garlic and sauté 2 minutes; add clams and next 5 ingredients.
Mix well and spoon stuffing into the mushroom caps piling high.
Bake about 12 minutes or until hot; garnish with walnut halves and parsley.
This deliciously flavored pork makes great Christmas appetizer recipes.
Cut pork into ½ inch cubes; place in Dutch oven with remaining ingredients EXCEPT bread.
Bring to boiling over high heat; REDUCE HEAT to low, cover and simmer until very tender.
NOTE: Cook until fork tender about 2 ½ hours.
When meat is tender uncover pot and cook until liquid evaporates stirring often.
Discard bay leaf; using 2 forks pull meat apart into shreds.
Spoon pork into crock or bowl and pack down; refrigerate.
Serve chilled on toast slices.
Bacon adds great flavor to many Christmas appetizer recipes.
Combine shrimp with next 9 ingredients in large bowl.
Cover and refrigerate overnight.
Drain shrimp and save marinade.
Wrap each shrimp with ½ bacon slice; insert each with toothpick.
Place on lightly oiled baking sheet; broil until bacon is crisp.
Cook reserved marinade down until 1 CUP is left; pour into a cup.
Place cup in middle of serving plate; arrange shrimp around the cup of marinade.
Puffs with all kinds of fillings make Christmas appetizer recipes which have a nice presentation.
Preheat oven to 375F degrees.
FOR PUFFS add butter to milk in saucepan.
Bring to a boil; remove from heat and stir in flour all at once.
Stir briskly until ball forms in center of pan; remove from heat.
Add eggs one at a time beating briskly after each addition.
Drop by teaspoonfuls onto greased cookie sheets.
Bake 30 to 35 minutes until lightly browned; cool completely.
FOR FILLING combine all ingredients mixing to desired consistency.
Fill puffs before serving; makes about 16-20 small puffs.
NOTE: The puffs can be made ahead, place in food grade freezer bag and stored in freezer for up to 2 weeks.