4 Holiday Finger Foods Everyone Will Love~
Do you have a Christmas party to attend and need an easy quick finger food to take? Don't fret I have you covered! In my opinion the key to a great finger food is two things. One it is quick and easy to make and two everyone ask "who brought these, they are delicious!" And all 4 of these dishes meet both requirements! You can't go wrong with any of these! I promise!
Sausage and Cheese Phyllo Cups
These are very filling and everyone loves them. I think they can also be served at a brunch or an evening event. Also, the thing I really love about this recipe is it can partially be made in advance. Which is a big plus for me!
1lb Sausage (any type will work)
8oz Shredded Cheddar Cheese
8oz Cream Cheese
16oz Sour cream
1-oz. pkg. ranch salad dressing mix
4-2.1oz. pkgs. Frozen phyllo cups
Brown sausage in a skillet over medium heat; drain and return to skillet. Mix in cream cheese, sour cream, ranch, and cheese. Mix well. (Mixture can be made a day or two in advance and placed in an air tight container and stored in the refrigerator) Fill each phyllo cup with a scoop of sausage mixture. Bake at 350 degrees for 15 minutes, or until heated through and cups are golden brown. Best served warm.
White Chocolate Popcorn with Sprinkles
Popcorn and chocolate, two of my absolute favorite things which means I LOVE this recipe. It is also a fabulous recipe to use in goodie bags to share with your friends or neighbors. This is defiantly a crowd pleaser. So much so that my brother's best friend would request this anytime I visited them in Kentucky. Another big win (in my book) for this recipe is it can also be made a few days in advance. Plus the variation of this recipe is endless!
12 cups of popcorn ( about 1/4 cup of kernels) I prefer the non-buttered popcorn for this recipe but you can use whatever you would like.
16oz Vanilla Candiquik Melts
1/2 teaspoon shortening
Sprinkles or toppings of your choice
Pop your popcorn and set aside. Add shortening to Candiquik melts and melt in the microwave or double broiler. If melting in the microwave heat in increments of 30-40 seconds to ensure you don't burn the chocolate. Pour part of your popcorn in a large mixing bowl and add part of your chocolate mixture. Stir to coat the popcorn. Add remainder of popcorn and chocolate mixture to mixing bowl and stir to coat. Evenly spread popcorn mixture onto a baking sheet or wax paper and add sprinkles or toppings of your choice. I also like to add a pinch of sea salt. Let sit until dry ( at least 30 minutes, ideally a few hours). Put in serving dish or package in cellophane bags and enjoy.
Photo by Tidymom.net
Pimento Cheese and Pepper Jelly Poppers
If you are strapped for time but need something super yummy and a crowd pleaser then this is your recipe. I could eat a 100 of these!
8oz Pimento Cheese
8oz Red Pepper Jelly
3-4 boxes of Phyllo Cups
Fill phyllo cups with a scoop of pimento cheese. Top with a small dollop of pepper jelly. Bake at 350 degrees for 8 minutes or until pimento cheese is melted and phyllo cups are golden brown. Serve warm.
There is a reason this is called Christmas Crack. Because you can't seem to get enough. You will find yourself going back to the table multiple times just for another "little bite." And again, this gets an A+ in my book because it too can be made a head of time! Score!
40 saltine crackers
2 sticks of butter
1 cup packed brown sugar
2 cups semisweet chocolate chips ( I like Ghirardelli, Nestles have not worked well for me)
Sprinkles or toppings of your choice
Line a baking sheet with parchment paper and preheat oven to 400 degrees. Place crackers in a single layer on the baking sheets salt side up. Melt butter and brown sugar in a sauce pan and bring to a slow boil. Stir continually to prevent burning. Boil for 3 minutes. Pour mixture over crackers and spread to coat crackers well. Bake for 3-5 minutes or until bubbling. Remove pan from oven and immediately cover with chocolate chips. Spread chips evenly. Place pan back in the oven for another 2-3 minutes to melt the chocolate. Remove the pan and spread chocolate evenly over toffee mixture. Sprinkle desired toppings over chocolate. Let cool completely. You can refrigerate. Once completely cooled cut into pieces and enjoy. This recipe can be made 2-3 days ahead of time and stored in an air tight container in the refrigerator.
This recipe can also me made with white chocolate.
Photo by ChezCateylou.com
Enjoy! And Merry Christmas!