When entertaining for the holiday it’s important to consider the pint-sized guests at your party. One way to make them feel special is to serve kid-friendly food in an area that they can easily access and help themselves. Bonus here is that when the kids are happy, the grown-ups at your celebration can enjoy some uninterrupted holiday cheer!
Prep Time: 25 Min
Total Time: 25 Min
Makes: 32 appetizers
- 4 flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter)
- 16 thin pretzel sticks, halved
- 1/2 cup fat-free sour cream
- 1/2 cup guacamole
- 2 tablespoons finely chopped parsley
- 1/4 teaspoon garlic-pepper blend
- 1/4 cup very finely chopped red bell pepper
- Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form “tree trunk.”
- In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.
- Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.
Notes: For variety, use cilantro in place of the parsley. If you have time, make your own guacamole. Simply mash a ripe avocado and throw in a dash of salt, lime juice and chopped garlic.
Prep Time: 25 Min
Total Time: 1 Hr 25 Min
Makes: 8 servings (about 1 1/2 tablespoons dip and 1/2 cup vegetables each)
Creamy Herb Dip
- 1/2cup sour cream or crème fraîche
- 1/4cup mayonnaise or salad dressing
- 3 tablespoons fresh chopped parsley
- 3 tablespoons finely chopped fresh chives
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small clove garlic, finely chopped
Christmas Tree Vegetable Platter
- 3 cups fresh broccoli florets
- 14 grape tomatoes
- 1/2 yellow bell pepper, cut into strips
- 1 1/2 cups fresh cauliflower florets
- 3/4 oz (about 40) pretzel sticks (from 15-oz bag)
- In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors.
- Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.
- Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.
- Just before serving, arrange pretzels at bottom of tree to form trunk. Serve with dip.
Ham and Cheese Balls
Prep Time: 45 Min
Total Time: 1 Hr 10 Min
Makes: 1 wreath; 40 appetizers
- 8 oz. (2 cups) finely shredded Swiss cheese
- 1 1/2 cups (about 8 oz.) chopped cooked ham
- 1/4 cup sliced green onions
- 2 tablespoons honey mustard
- 2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
- 1 egg, beaten
- 1 tablespoon sesame seed or poppy seed
- 2 tablespoons diced red and green bell pepper, if desired
- Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
- Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
- Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
- Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.
- Bake at 375°F. for 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell pepper.