December 19, 2011

Christmas Party Recipe's

Below is a collection of some amazingly delicious recipes of Tapas/Appetizers/Desserts that were served at a fun Class Christmas Party. The list is not complete, I will continue to add to this post as people email me their recipes. Enjoy the recipes.

Coconut Bon Bons

1 package coconut
1 can eagle brand milk
2 bags of semi sweet chocolate bits
1 cup chopped pecans
1/4 bar of parrafin.

Mix together coconut, eagle brand milk and pecans. Put in fridge for at least 3 hours. Rolls mixture into small bite size pieces. Melt chocolate chips with the parrafin. (Parrafin helps the candy get a hard crunch on the outside instead of being gooey) (It also makes them shiny-and it doesn't hurt you-I promise!)

Dip coconut balls into chocolate mixture and place on waxed papered cookie sheet. Set in fridge for about 30 minutes. I keep mine in the fridge after making them.

Raspberry Chipolte Cream Cheese

Two packages of cream cheese
1 bottle of Raspberry Chipolte Sauce (I find it near the barbeque sauces) Pour over cream cheese and serve with a variety of crackers.

The Jalapeno Chicken Crescent Pinwheels came from this site:
Click here for the Pinwheels

Chili Sauce Meatballs
Frozen Meatballs, I like Sam's Club
2 jars of Chili Sauce, You can find it by the ketchup
16 oz jar of grape jelly

Crockpot Method:
Place frozen meatballs in crockpot. Pour chili sauce and grape jelly on top. Cover and cook on low for 6 hours. I cooked on high for 90 minutes then turned the temp. down to low for 3 hours or so. The meatballs are already cooked when you buy them from Sam's so they just need to defrost and cook with the sauce.

Mini Caramel Tarts

Mini-Phillo Tart Shells, available by the frozen pie crusts in the freezer section. These are already cooked. Just remove from the freezer when ready to use.

1 can Eagle Brand Condensed Milk

Whipping Cream

Remove label but do not open Eagle Brand. Fill are large saucepan with water. Lay the Eagle Brand can on it's side in the water. Boil for 4 hours, continuing to add water, I normally boil on just above medium heat. Roll the can to different sides 3 or 4 times while boiling to keep one side from scalding. YOU MUST KEEP YOUR SAUCEPAN FILLED WITH ATLEAST ONE INCH OF WATER OVER THE TOP OF THE CAN OR THE CAN WILL EXPLODE. Eagle Brand does not recommend this method of cooking Eagle Brand, but my mom cooked it this way growing up and I have cooked with this method many times, and have had no explosions. But I always make sure the saucepan is filled adequately with water.

Remove can and let cool on your kitchen counter for about two hours. Open lid and spoon caramel into Phillo tartlet shells. When ready to serve dab some whipped cream on top.