Christmas Party Recipes – 12 Days of Parties

• 2 lb Elbow Noodles Large pkg Velveeta, cubed
• 2 lb. sharp cheddar, grated (one that will melt smoothly… preferably a white cheddar so the oil won’t separate)
• 1 stick butter
• 4 Tbl. Flour
• 5-6 cups milk
• Salt & pepper
• Paprika
• Nutmeg

Melt the butter in a large skillet or dutch oven over medium-high heat. Add the flour and whisk until smooth, then cook and stir for a minute or so to let the floury taste cook out. Whisk in the milk and continue to cook and whisk until the sauce is bubbly and starting to thicken. Stir in the cheddar and Velveeta until melted and smooth. Stir in 1/8 to ¼ tsp. freshly grated nutmeg, ½ tsp paprika and salt & pepper to taste. Cook until thickened and heated through. Pour into a chafing dish or crock pot (on Low) and cover and keep hot until time to serve. You may need to stir in milk from time to time if it starts to get too thick. Stir often before serving so nothing separates.
Serves 8 to 10… can double or triple the recipe according to how many guests.

Suggested toppings for the Mac & Cheese Bar: Grilled Shrimp Crab Meat Lobster meat Sour cream Chives Cooked Bacon or Pancetta crumbles Caviar Crushed Red Pepper Flakes Chilis in Adobo, diced Sauteed Mushrooms Parmesan Breadsticks smashed into Crumbs Roasted Garlic Cloves Additional shredded Cheddar

Recipe by Carleen Dark, TSM

• 1 large round Brie with rind on
• ¼ to ½ cup Dark Karo Corn Syrup
• ¼ cup dried Cranberries
• ¼ cup sliced almonds

Center Brie on serving platter and pour Karo over the top. Sprinkle almonds and cranberries on top and bake for 20 minutes on 350. Serve with Melba Toast, Triscuits or Toasted French Bread slices.
Yum! This is a perfect blend of buttery, sweet, nutty and cheesy!
Recipe by Carleen Dark, TSM

• 1 pkg dried beef
• 1 pkg cream cheese
• 1 bunch of green onions
• cayenne pepper to taste
• chopped pecans, very fine

Chop dried beef very fine, chop green onions using 2/3 of greens very fine. Mix these two with softened cream cheese. Divide in two and roll into balls. Roll balls in chopped pecans. Serve with various crackers

• 10 large flour tortillas
• 2 boxes of cream cheese
• 1 cup pitted black olives, finely chopped
• 2 tablespoons pimentos, finely chopped
• 1 pkg ranch dressing
• 2 tablespoons green jalapenos, finely chopped

Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos. Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels.
Recipe by Amy Austin, TSM

• 1/4 cup butter
• 1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
• 6 cups Kellogg's Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat. Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture. Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper. Cut into squares when the mixture cools. Makes 24 squares.
MICROWAVE DIRECTIONS: Microwave butter with marshmallows on high setting for 2 minutes in a microwave safe mixing bowl. Stir together when melted. Microwave again on high for 1 additional minute. Stir in cereal, mixing until well coated. Press into pan as above.
(Christmas variation)Add green food coloring to the mixture. Using buttered hands or a sheet of waxed paper, shape into wreaths and cool on waxed paper. Decorate with Red Hots or M&M's to add some festive red. Thin red licorice can be twisted into a bow shape and added to the bottom. Cut into bite-sized pieces and serve with red & green toothpicks

• 4 oz. cream cheese, at room temp
• 1 (15.5 oz. container) French onion dip
• 1 (15.5 oz. can or jar) artichoke hearts, drained, coarsely chopped
• 1/2 cup grated Parmesan cheese
• 1 tbsp. fresh chopped parsley
• 1/4 cup + 1 tbsp. chopped scallions
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1 round loaf (about 1 lb.) pumpernickel bread
• 1/4 c. chopped fresh red bell pepper
• 1/8 tsp. paprika
• Assorted fresh cut veggies and crackers

In large bowl, whisk cream cheese until fluffy. With spoon, stir in onion dip, artichoke hearts, Parmesan, 1/4 cup chopped scallions, parsley, garlic powder and pepper. Refrigerate until ready to serve. Using a serrated knife, horizontally cut top third from bread. Cut around inside edge of larger bread piece, pull out bread in large chunks, leaving 1/2" thick shell.
Cut pieces into 1" cubes, reserve. Before serving, spoon dip mix into bread shell or serving dish if not using bread. Sprinkle with paprika, 1 tbsp. scallions and red peppers. Serve with veggies, crackers and reserved bread cubes.

• 1/4 c. sugar
• 1/2 c. honey
• 10 tbsp. butter
• 1 lb. chopped walnuts or almonds

Put sugar into a heavy fry pan. Heat the sugar over low heat until it has melted and is delicately browned. Add the honey and butter and simmer for 20 minutes. Stir in nuts and cook for 10 minutes. Line a platter or pan with wax paper and drop tablespoons of the brittle on the paper. Let harden.

• 10 oz. Gruyere cheese, grated
• 10 oz. grated (Swiss) cheese
• 2 c. dry white wine
• 1 tsp. lemon juice
• 2 tbsp. Kirsch
• 1 clove garlic, halved
• 1-2 tsp. cornstarch
• Dash of nutmeg & paprika

Rub inside of fondue pot with garlic. Pour in 1/2 wine and lemon juice. Heat to bubbly, then reduce heat to low. Stir in 1/3 cheese with wooden spoon. Slowly add remaining cheese and wine. In small bowl, mix Kirsch and 1 teaspoon cornstarch. Blend into cheese. Cook, stirring constantly, until thick and smooth. May add another 1 teaspoon cornstarch to thicken if necessary. Add nutmeg and paprika. Serve with French bread cubes.
Can also use apples, sausage or vegetables for dipping.

• 12 c. popped corn
• 1 c. light corn syrup
• 1/2 c. sugar
• 1 (3 oz.) pkg. strawberry or lime Jello

In 1 quart saucepan combine corn syrup and sugar. Cook, stirring with a wooden spoon over medium heat until sugar is dissolved. Without stirring, bring mixture to a full boil. Remove from heat and add Jello; stir until dissolved. Pour syrup mixture over popcorn and toss to coat well. With lightly buttered hands, form into balls. Place on waxed paper to set at room temperature.
Makes about 1 1/2 dozen balls. Will keep for several weeks.

• 14 oz. Honey Comb cereal
• 10 oz. salty stick pretzels
• 12 oz. mixed nuts
• 24 oz. vanilla
• (white) almond bark

Mix all dry ingredients together. Melt almond bark in microwave and pour over dry ingredients. Mix well. Pour out on wax paper and let dry.

• 5 eggs
• 1 c. powdered sugar
• 3 tbsp. cocoa
• 1 c. milk
• 1/3 c. flour
• 1 c. butter
• 1 c. sugar
• 1/2 tsp. vanilla
• 3 tbsp. instant coffee
• 3 tbsp. cocoa in icing

Beat egg yolks until thick and pale. Add sugar and cocoa; beat well. Fold in stiffly beaten egg whites. Spread in buttered floured rectangle pan. Bake at 350 degrees for 12 minutes. Quickly loosen and turn onto water sprinkled towel and roll up until cool. Cook milk and flour in saucepan to make paste. Let cool. Whip butter and sugar until light and fluffy. Add paste, vanilla and coffee; whip. Unroll cake and spread with 1/2 of mocha filling. Roll up again. Add 3 tablespoons cocoa to remaining filling and ice outside of cake.
Decorate with icing and cherries.

• 3 c. Mazola oil
• 1 1/2 c. red wine
• 1 1/2 c. white wine
• Pinch of cinnamon

Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked.
Add more honey as needed.