When it comes to the holidays, there are three things you can’t go without: family, friends and good food.
Holiday parties are filled with the finest fare and fanciest dishes. But, don’t be intimidated by the well-seasoned chefs around you. With these recipes, your approval rating can go from zero to hero this holiday season. So, roll up your sleeves, fasten your apron, turn up that Christmas music and get cooking.
From chatting with guests, to switching dishes between oven racks, to conquering that sink-full of dishes, there’s a lot to entertaining. Keep your company’s hunger at bay with a simple appetizer so you won’t have to hear that increasingly annoying question, “Is it ready yet?”
But, don’t stress out the day of your party. Prepare this dish one day ahead, and keep it refrigerated. Allow it to cool to room temperature before following normal baking directions.
Tracy’s Spinach Artichoke Dip with a Kick Courtesy of Tracy Seignious (my Mom)
(2) 6.5 oz. jars marinated artichoke hearts, drained
10 oz. frozen chopped spinach (thawed and squeezed dry)
1 c. mayonnaise
1 c. Parmesan cheese
2 ½ c. coarsely grated Monterey
Jack cheese
2 medium garlic cloves, minced
Preheat the oven to 350°. Mix all ingredients in a medium bowl until blended. Place mixture into a lightly greased baking dish and top with remaining Monterey Jack cheese. Bake 20 to 25 minutes until cheese is fully melted. To brown the cheese, broil for a few minutes after baking. Serve dip warm with Tostitos or Triscuits. Make sure you get a bite before it leaves the kitchen. This dish will come back clean.
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Now, I’m probably the pickiest eater you’ll meet. I’m not a big fan of veggies, but anything tastes good with bacon — and it tastes really good when you still have enough energy left to eat it after cooking. The best thing about this dish is that you put it on the stove for an hour or so and it’s done. Nothing to it.
Super Simple Green Beans Courtesy of Tracy Seignious (my Mom)
6 slices bacon
1 large can Green Giant Original Green Beans
Everglades Seasoning (This is a staple for your cupboard.)
Salt and pepper
Cut bacon into one-inch chunks and fry in a medium saucepan until slightly crispy. Add green beans and season generously with Everglades Seasoning — don’t hold back. Also, season to taste with salt and pepper. Simmer on medium heat with no lid for one hour, and voila — almost too good to be true.
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You might be thinking, “These recipes sound great, but I don’t have a kitchen.” Have no fear. I lived in The Commons for two years and understand your pain. This recipe can be served as a side or dessert, depending on your menu. All it takes is seven cups of goodness, a little stir and some refrigeration.
Seven Cup Salad Courtesy of Tracy Seignious (my Mom)
1 c. sour cream
1 8 oz. can flaked coconut
1 c. chopped pecans
1 c pineapple tidbits, drained
1 c. mandarin oranges, drained
2 c. marshmallows
Combine all ingredients in a large mixing bowl. Spoon into desired serving dish and refrigerate for at least four hours. The longer this sits in the fridge, the better — though it won’t stand much of a chance after one taste.
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As any Southern cook knows, “Southern Living” is a classic go-to for recipes guaranteed to keep your crowd coming back for more. My new favorite is a gooey, caramel mess that is finger-licking good and only four ingredients, too.
Caramel-Chocolate Sticky Buns Courtesy of Southern Living
1 (15 oz.) container of coconut- pecan frosting
1 c. pecans, chopped
2 (10-12 oz.) cans refrigerated buttermilk biscuits
20 milk chocolate Hershey’s kisses
Preheat the oven to 375°. Spread the coconut-pecan frosting in a lightly greased 9-inch square pan. Sprinkle with chopped pecans. Separate biscuits on wax paper and flatten each to about ¼ – inch thickness. Place a chocolate kiss on each and fold biscuits in half. Seal the edges and arrange over pecans. Bake for 25 to 30 minutes or until lightly browned. Cool for a few minutes before inverting onto a serving plate. Eat these goodies nice and hot for brunch, or serve with a scoop of ice cream and caramel sauce for dessert.
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Interested in a not-so-traditional holiday cookie? Allow me to introduce you to Clear-the-Cupboard Cookies. My younger brother insists that I bake these on almost every visit home. They are delightfully perfect for gifts and stocking stuffers. Trust me. They’re winners.
Clear-the-Cupboard Cookies Courtesy of Southern Living
1 c. shortening (I use Crisco.)
1 c. sugar
1 c. firmly packed brown sugar
2 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. uncooked regular oats
1 c. flaked coconut
1 c. Rice Krispies
1 tsp. vanilla extract
1 c. chopped pecans (optional)
Preheat the oven to 350°. Beat shortening with an electric mixer at medium speed until fluffy. Add the sugar and brown sugar, beating well. Add eggs and beat until blended. Mix flour and next four ingredients in a separate bowl. Gradually add to the sugar mixture, beating after each addition. Stir in coconut, Rice Krispies, vanilla, and pecans if desired. Drop by tablespoonfuls onto baking sheets. Bake for 10 minutes or until lightly golden. Cool on wire racks.
Is all this talk about cooking making your mouth water? Mine, too. But while the food is good, the company is always the best. Surround yourself with the people you love, and the rest is just “icing on the cake.” Cream cheese icing, that is — because it tastes the best.
