Christmas Appetizer Recipes

Pigs in a Blanket

-Cocktail wieners
-1 package of crescent rolls
-Butter Margarine

Roll the crescent rolls out flat and cut into fours triangle pieces.

Take one wiener and place on the to of the longest side of the crescent roll.

Roll the dough down until the entire wiener is covered.

After all the wieners are covered, place them on an ungreased baking dish.

Melt about 2 tablespoons of margarine, and use it to lightly brush the crescent rolls.

Bake at 350 degrees about 12 minutes, or until the crescent rolls are golden brown. 

Serve warm. As an option, offer Dijon mustard as a dip.

Holiday Party Wings

-1 bag of party wings, thawed
-1 small bottle of hot sauce
-About 3 tablespoons of butter or margarine
-Seasoned salt
-Garlic powder
-Celery Salt
-Pepper
-Parsley flakes or Italian seasoning
-Canola or vegetable oil
-Blue cheese or Ranch salad dressing
-1 bag of celery hearts (optional)

Rinse each wing, pat dry and place in a large mixing bowl.

Season the wings with the seasoned and celery salts, garlic powder, and pepper.

Use your hands to work the seasonings through the meat.

Fry the wings in canola oil until golden brown, and then place in a strainer, with paper towels (the towels will help absorb the access oil.

While the wings are frying, pour hot sauce and margarine in a small saucepan.
Heat the sauce until it starts boiling.

Add a little pepper to the sauce, mix and remove from heat.  (If the sauce is too spicy, add more margarine.  If it's not spicy enough, add more hot sauce).

Take a baking dish and coat the bottom with some of the sauce mix.

Place the wing dings in the dish, and use about 1/2 of the remaining sauce to cover the meat.

Make sure all the meat is covered with the sauce.

Bake the wings @ 350 degrees for about 10 minutes.

Place wings in a shallow serving bowl and pour in the remaining sauce.

Sprinkle the parsley or Italian seasoning over the wings, to give it a red and green Christmasy look.  Then garnish with the celery.

Serve the wings warm with salad dressing at room temperature.

Potato Skins

-About 10 small to medium sized baking potatoes
-Sour cream
-Shredded cheese (any flavor of your choice)
-Bacon bits (optional)
-Chives
-1 diced red pepper
-A little olive oil

Preheat your oven to 350 degrees.

Gently rub the potatoes under cold water to clean them, and pat dry with a paper towel.

Rub a small amount of oil in your hands, and coat the potatoes.

Cover the potatoes with aluminum foil and place them directly onto the baking rack.

Bake for about 30 minutes, or until the potatoes are soft, but not mushy.

Remove from the oven, and remove the foil.  You may have to let the sit until they are cool enough to handle.

Cut the potatoes in half, and spoon out the center of the potatoes.
Top the skins with cheese, bacon, and sour cream. 

Sprinkle the chives and red peppers on top of the sour cream.  The red and green colors on top of the white sour cream will make your dish look Christmasy.

Serve them warm on a flat serving dish.

Deviled Eggs

-2 dozen eggs
-1 cup mayonnaise
-1 teaspoon mustard
-1/4 cup relish
-seasoned salt
-pepper
-paprika

Boil eggs thoroughly and then place in an ice bath.

Once the eggs have cooled, peel and cut them in half. To cut an egg, stand it up with the narrow end pointing up. Cut the egg down the middle from top to bottom. Do not cut from side to side.

Spoon out the yolk and place in a mixing bowl.

Place the cut eggs on a plate.

Once all the yolk is in a bowl, use a potato masher to crumble them.

Add the mayo, mustard and relish. Mix with a spoon until all the ingredients are thoroughly blended.

Add a dash or 2 of seasoned salt and pepper, and mix about 15 more seconds.

Spoon the mix back into the egg. Fill the hole with the mix, and spread a little more across the rest of the egg, and place on a serving tray.

Sprinkle paprika on the eggs.

Serve chilled.