Party Favs from DREMC’s Holiday Foods Collection

Party planning is exciting, but it can also be a lot of work. Let our party fav recipes help make menu planning quick and easy!

Peanut Butter Cookies
from the 2012 Holiday Foods  program

1 cup crunchy peanut butter
1/2 cup light brown sugar
1 egg
1/2 teaspoon baking soda
1/4 cup peanuts

Preheat oven to 350 degrees. Combine all ingredients. Place dough by teaspoons onto a non-stick baking sheet. Bake 12 to 14 minutes.

Magic Meatball Sauce
from the 2011 Holiday Foods program

1 (10 oz.) can condensed cream of chicken soup
1 (1 lb., 10  oz.) jar spaghetti sauce, traditional recipe
1 (18 oz.) bottle spicy honey barbecue sauce
48 count cooked, frozen meatballs

Warm soup on low. Pour soup, spaghetti sauce and barbecue sauce into slow cooker and add cooked, defrosted meatballs. Simmer until ready to eat.

Cocktail Franks
from the 1999 Holiday Foods program

12 packages miniature franks
1 (12 oz.) bottle chili sauce
1 jar grape jelly
2 Tablespoons bourbon (optional)

Combine all in slow cooker and heat thoroughly. This can be prepared in microwave by heating on full power for 5 to 6 minutes. Serve with wooden picks.

Sausage Balls in Apple Butter
from the 1999 Holiday Foods program

1 large jar apple butter
1 pound mild sausage

Make marble size sausage balls. Sauté in electric skillet until cooked. Drain on paper towel. When ready to serve, heat apple butter in skillet or chafing dish and add sausage balls. Keep warm while serving. Makes about 5 dozen.

Chex BBQ Mix
from the 1999 Holiday Foods program

3 cups Rice Chex cereal
3 cups Corn Chex cereal
1 1/2 cups pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup barbecue sauce
1 Tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder

Stir together cereals, pretzels, crackers and peanuts in large microwaveable bowl; set aside. Stir together remaining ingredients until blended. Pour over cereal mixture in bowl, stirring until evenly coated. Microwave uncovered on high for 10 minutes, stirring every 3 minutes. Spread on aluminum foil or paper towels to cool. Store in airtight container. Makes about 7 1/2 cups.

Beef Cheese Ball
from the 1999 Holiday Foods program

1 1/2 cups dried beef, finely chopped
1 (12 oz.) package cream cheese
3/4 cup sour cream
3 Tablespoons dried onion
3 Tablespoons dried parsley flakes
3 Tablespoons green bell pepper, finely chopped
3/4 teaspoon seasoned salt
3/4 Tablespoon horseradish

Mix all ingredients together well. Shape into a ball and roll in chopped pecans. Serve with crackers.

Fred’s Favorite
from the 1998 Holiday Foods program

2 1/2 cups grated Cheddar cheese
1 1/2 cups chopped pepperoni or cooked ham
1/3 cup mayonnaise
1/8 teaspoon garlic salt
1 loaf thin sliced sandwich bread (about 25 slices)

Remove crust from bread; use rolling pin to flatten each slice. Stir cheese, mayonnaise, chopped meat and garlic powder together. Spoon a tablespoon of mix onto the bread; spreading from top to bottom. Fold sides of bread to center to overlap about 1/2 inch. Seal with a dot of butter and toothpick. Bake 350 degrees on ungreased cookie sheet for 12 to 15 minutes.

Chewy Rocky Road Bars
from the 1998 Holiday Foods program

1 1/2 cups finely crushed unsalted pretzels
3/4 cup butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
2 cups miniature marshmallows
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup sweetened coconut flakes
3/4 cup chopped nuts

Mix pretzels and butter; spread in ungreased 13 x 9 x 2 pan. Pour milk over crumbs; spread to edge. Add marshmallows, chips, coconut and nuts. Bake 350 degrees 25 to 30 minutes. Yield: 36 bars.

Strawberry Fudge Balls
from the 2008 Holiday Foods program

1 (8 oz.) package cream cheese, softened
1 cup semisweet chocolate morsels, melted
3/4 cup vanilla wafer crumbs
1/4 cup strawberry preserves
1/2 cup almonds or pecans, toasted and chopped

Beat cream cheese at medium speed until creamy. Beat in melted chocolate until smooth. Beat in melted chocolate until smooth. Stir in vanilla wafer crumbs and strawberry preserves; cover and chill for one hour. Shape into 1-inch balls; roll in toasted almonds or pecans, and chill. Makes about 4 dozen.

Spicy Corn Dip
from the 2008 Holiday Foods program

2 (8 oz.) packages cream cheese, softened
1 (15 oz.) can whole-kernel corn, drained
1/4 cup finely chopped jalapenos
1 (2.25 oz.) can sliced black olives
1/2 cup hot sauce

Combine all ingredients in a crockpot. Cook on medium, stirring occasionally, until cheese is melted and hot. Serve with corn chips.

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