Holiday Cocktail Party Ideas

Holiday Cocktail Party Ideas

I love this time of year, everything is sparkly, twinkling and festive. It is the perfect time to have a cocktail party and invite some friends over. It doesn't have to be stressful or over the top. The only things required are friends, food and drinks and let the laughter begin. Here are a few tips and ideas to help you out.

I like things to appear like they are very detailed and planned out. I want my guests to ooh and ahh. But I don't want to spend alot of time preparing food and drinks. I love specialty drinks, but I don't want to spend my night mixing drinks, I want to spend it enjoying my company. So I serve drinks already mixed. This year I will serve Appetizers and Cranberry Vodka Punch.

Cranberry Vodka Punch
from modified from bestbartenderever
Prepare the night before: mix 1/2 cranberry juice, 1/2 water into ice cube trays, place a couple cranberries in the squares and freeze.

2 qts chilled Cranberry Juice Cocktail
1 bottle (750ml) Vodka
2 cups chilled Ginger Ale
2 cups chilled Club Soda

In a large punch bowl, combine Cranberry Juice Cocktail and Vodka. Stir. Add prepared ice cubes. Pour in the Ginger Ale and the Club Soda. Garnish with slices of fresh fruit.

I love to serve appetizers. Something about bite sized food gets me at hello. Here is what I'll be serving this year.

Source

Mini Sausage Wreath
From Oriental Trading
Ingredients
Mini Sausages
Refrigerated Crescent Dough Rolls
Red Bell Pepper
Diced Rosemary
1/3 cup Butter
1/2 cup BBQ Sauce
1/2 cup Whole Berry Cranberry Sauce

Directions
1. Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough
Rolls. Drain the liquid off of the mini sausages.
2. Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together
the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips.
3. Wrap one strip of dough around each mini sausage. Lay out the crescent-wrapped sausages with
their sides touching on an ungreased cookie sheet in a circle forming a wreath shape.
4. Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on top of
the crescent-wrapped sausages. Sprinkle the rosemary on top of the butter.
5. Cut a red bell pepper into a bow shape for garnish. Combine the BBQ sauce and cranberry sauce
in a small saucepan over low heat, stirring until heated through. Serve with wreath for dipping.

Tortellini Skewers

Source

From Caramel Potatoes
Ingredients:
Frozen or Fresh Cheese Tortellini, prepared according to package directions
Italian Salad Dressing
Cherry Tomatoes
Olives
Cheese Cubes
Skewers (6″ is a good size)

Prepare tortellini as directed, pour on salad dressing until it is generously coated and refrigerate overnight. You’ll need to add more dressing the next day because the pasta will soak it all up. Thread the tortellini on the skewers and mix in tomatoes, olives, or cheese cubes. You can use any type of olives or cheese that you like, but make plenty, they’ll go fast!

I'll be rounding this out with variety of nuts and candies, veggie tray, cheese ball, crackers and mini blueberry pies (new recipe I'm playing with - I'll post it after I create it).

Garlic Chicken Puffs

From TidyMom

Image from TidyMom

yields 32 puffs (I made a double batch)4 ounces cream cheese1 tsp garlic powder
1/2 cup cooked shredded chicken*2 cans refrigerator crescent rolls
Mix cream cheese, garlic and chicken until well blended.

Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles)

Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.

Place on cookie sheet and bake at 375 for 12-14 mins.

I used 2 cookie sheets at a time, and had to bake 3 batches to get all of mine baked (so allow for that time if you’re making a lot)

Also, mine were ready in about 11 mins, so watch for how your oven cooks.

*For cooked chicken, I buy those big bags of frozen chicken tenderloins, I just threw 6 of them on a cookie sheet and baked for about 25 mins.

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Buffalo Chicken Dip

Buffalo Chicken Dip
From TidyMom

3-4 cooked chicken breasts, shredded
8oz. Ranch dressing
2 -8 oz Cream Cheese, Softened
8 oz. Hot Sauce, or Wing Sauce
2 Cups Shredded Cheddar Cheese (save some to sprinkle on top)

1.Cook and shred chicken (I throw my chicken breast on a pan and bake in the oven for about 30-40 mins on 350)
2. Mix ranch dressing, cream cheese ,sauce and 1 cup of cheddar cheese until well blended.
3. Add chicken and mix by hand.
4. Place in 8×8 square pan.
5. Sprinkle remaining cup of cheddar cheese on top.
6. Bake at 350 for 30 mins.

Serve with tortilla chips!

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Roasted Chicken

Roasted Chicken
From Quit Eating Out

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.  Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.


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Peppermint Bark

For today's post, I have two versions of the same recipe. I use a mixture of the two methods.
Christmas Tree Peppermint Bark 
From TidyMom

Image from TidyMom

Ingredients:

• Cookie Cutters
• Decorator Bag 
• Chocolate
• Crushed Candy Cane
• Parchment or Waxed paper lined sheet pan
• Clear Plastic Bags , Ribbon and tags

Directions:

• Place the cookie cutters in refrigerator until ready to fill.
• Line your baking sheet with parchment or waxed paper.
• Place Ghirardelli Chocolate pieces in decorator bag (filling about 1/2 way), twist top of bag, place in microwave on 50% power for 30 seconds.  Remove bag and “knead” chocolate.  Place bag back in microwave and repeat until chocolate is melted.
• Remove cookie cutters from refrigerator and place on lined baking sheet.
• Snip the tip off the end of the decorator bag
• Use the chocolate filled bag to pipe the chocolate into the cookie cutters (*you may need to hold onto the cookie cutter while you do this).  Be sure to get into all of the corners.
• Place pan of chocolate filled cookie cutters into freezer for about 10 mins. for chocolate to “set”.
• Place Wilton Candy Cane Burst Melts into decorator bag, and repeat as you did for chocolate.
• Remove pan from freezer, snip the tip of the decorator bag and pipe the Candy Cane Burst Melts on top of the Ghirardelli chocolate.
• Sprinkle with Crushed Candy Cane pieces.
• Place in freezer for about 10 mins. to set.
• Once the chocolate has hardened, remove from the cookie cutters by gently pressing with your thumbs.
• Wrap a few pieces of bark in a clear cellophane bag  tie with ribbon, attach clean cookie cutter and a cute tag!
• If you’re using a decorative box or tin, put a piece of wax paper in that covers the bottom and sticks over the sides. Once you’ve filled the container, flip the wax paper over the top and cover. If you’re using a plate, or cute dish, like I found at Michaels, arrange the bark and cover with plastic wrap.
• Will keep in fridge for 5-6 weeks.

Peppermint BarkFrom Bon Appétit

Ingredients
17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Directions

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12-x-9-inch rectangle on foil.
2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.
3. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes.
5. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
6. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F.
7. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
8. Lift foil with bark onto work surface; trim edges.
9. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

Makes 36 pieces of bark.
Make ahead: Can be made 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving. 

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Glazed Ham

Glazed Holiday Ham
From Diabetic Cooking

1 (6-7 lb) 30% less-sodium smoked, fully cooked, bone-in spiral-cut ham half
1/2 c cranberry chutney or raspberry or apricot preserves
2 TB horseradish mustard or Dijon-style mustard

Preheat oven to 350°F. Place ham on rack of broiler pan.  Cover with foil.  Bake 1 1/2 to 2 hours or until internal temperature reaches 120°F.  Combine chutney and mustard in small bowl.  Mix well. Remove ham from oven. Discard foil.  Spread chutney mixture evenly over surface of ham.  Return to oven.  Bake uncovered 30 minutes or until internal temperature reaches 140°F. Let stand 5 minutes before slicing.
Makes 24 (3 ounce) servings

Note: leftovers keep up to 1 week in the refrigerator.
Dietary Exchanges: 3 meat.
Calories 200 (42% cal from fat); Total fat 9g; Sat Fat 3g; Protein 25g; Carb 3g; Cholesterol 65mg; dietary Fiber 0g; Sodium 1,103mg

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Spiced Tea Mix

Spiced Tea Mix
From Recipes from Heart - Tricia Armstrong

1/2 c instant tea
1/2 c sugar
6 oz instant lemonade
1 (18 oz) jar instant tangerine drink mix (tang)
1 tsp cinnamon
1 tsp ground cloves
1 small box cherry jell-o

Mix all ingredients together in a covered container.  To serve, add two teaspoons of mixture to a cup of hot or boiling water.  You may want to put some of the mix in a small jar (baby food) and top with fabric and ribbon for gifts.

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BBQ Lil Smokies

This is for all your upcoming holiday potlucks!

Grape Jelly and Chili Sauce Little Smokies

From A Year of Crockpotting

The Ingredients

serves 8

1 pound Little Smokies sausage

1 (12-ounce) bottle chili sauce (housed by the ketchup)

1 (18-ounce) jar grape jelly

The Directions.

Use a 4-quart slow cooker. Put the smokies into the slow cooker, and pour in the sauces. Stir to combine. Cover and cook on low for 4 hours, or high for 2 or until the smokies are heated through. Serve out of the crock with toothpicks.

Big Barbecue Little Smokies

From A Year of Crockpotting

The Ingredients

serves 8

1 pound Little Smokies sausage

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon gluten free Worcestershire sauce

1/2 cup barbecue sauce (check for gluten!)

The Directions.

Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks.

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Wassail

Holiday Wassail
From 101 Things to do with a slow cooker

3 sticks cinnamon (3-inch pieces)
2 tsp ground cloves
8 c water
3/4 c frozen cranberry juice - cocktail concentrate
3/4 c frozen raspberry juice concentrate
3/4 c frozen apple juice concentrate
1/2 c sugar
1/3 c lemon juice
orange slices, optional

In a 3 1/2 to 5 quart slow cooker, combine all ingredients except orange slices.  Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours.  Float orange slices in slow cooker during the last hour of cooking.  Makes 12-15 servings.

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Latte

Skinny Pumpkin Spiced Latte
Gina's Skinny Recipes 
Servings: 2 • Serving Size: 1 latte • Weight Watcher Points: 2 pts
Calories: 115.6 • Fat: 0.4 g • Protein: 6.6 g • Carb: 20.8 g • Fiber: 0.7 g    

Adapted from The Kitchn   

• 1 1/2 cups fat free milk
• 2 tbsp pumpkin butter
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 2 tsp sugar or sugar substitute (to taste) 
• 1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
• fat free whipped topping
• pumpkin pie spice for topping

In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender,blend until smooth (or whisk well with a wire whisk) Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.

Pumpkin Spice Latte RecipeFrom Snack Girl

4 ounces coffee or espresso
1/2 cup skim or nonfat milk
2 teaspoons sugar
1/4 teaspoon pumpkin pie spice (plus extra to dust on top)

Brew coffee and heat milk until hot in microwave. Foam milk with Aerolatte or other milk frother. Mix sugar and pumpkin pie spice in coffee and pour milk on top. Enjoy!

77 calories, 0.2g fat, 14.8 g carbohydrates, 4.3 g protein

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Pumpkin Butter

Pumpkin Butter
Gina's Skinny Recipes 
Servings: 14 • Serving Size: 1/4 cup • Points: 1.5 pts
Calories: 88.2 • Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g   

• 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup apple cider or juice
• 1 cup packed brown sugar
• 2-3 cinnamon sticks
• 1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. 

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Thanksgiving Menu and Printables

Need a little help with your Thanksgiving Dinner?  I've combined several recipes that are featured here on TasteZone to create a meal that is a sure winner!

 Crockpot Turkey Breast 

 Steamed Green Beans with slivered almonds 

 Lightened Up Mashed Potatoes 

 Fresh Cranberry Relish 

 Pumpkin Cheesecake  

Along with this menu, I've created some printables to help spruce up your holiday dinner table. :) Enjoy.

The Printable set includes:

• Printed Menu (following the menu above)
• Blank menu (for your own customization)
• Blank Napkin ring (that can be customized with guest names to serve as a place card) 
• A set of place cards for food service or guest seating
• A round blank card for wine glasses or straws 
• An activity placemat

You can print these items here.

Pumpkin Cheesecake

Pumpkin Cheesecake

From First Place 4 Health

Number of Servings: 8

Ingredients

• 3-3x6" graham cracker rectangles
• 2 8-ounce packages fat-free cream cheese
• 1 cup canned pumpkin
• 1/3 cup dry non-fat milk
• 1 4-ounce can evaporated skim milk
• 2 teaspoons pumpkin pie spice
• 1 small sugar-free vanilla instant pudding, dry
• 4 ounces Cool Whip Lite (thawed)

Instructions

Layer graham cracker rectangles in a 9x9 baking dish. Cream together cream cheese, pumpkin, dry milk, canned milk, pumpkin pie spice and vanilla. Add the sugar-free pudding and mix thoroughly. Blend in Cool Whip Lite. Spread mixture evenly over graham crackers. Refrigerate for several hours before serving.

Nutrition Information

110 Calories; 5g Fat (39.8% calories from fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 160mg Sodium.

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Sweet Potato Fries

SWEET and SLIGHTLY SPICY BAKED SWEET POTATO FRIESFrom Nancy Creative

• 2 large sweet potatoes, peeled and cut into chunks, wedges or chunky “French Fry” slices
• 1 1/2  Tablespoons canola oil or olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper or 1/4 teaspoon chili powder
• 2 Tablespoons honey or pure maple syrup, divided

Preheat oven to 400 degrees. Peel and cut up potatoes. In a plastic ziploc bag, combine the cut sweet potatoes, oil, cumin, salt, and cayenne pepper or chili powder. Seal the bag and shake until the potatoes are evenly coated with the oil and spices. Then add 1 Tablespoon honey or maple syrup to the bag and coat potatoes evenly. Spread the  potatoes out in a single layer on a large baking or cookie sheet (if you want easy clean-up, line your baking sheet with aluminum foil or parchment paper).  Bake on the middle shelf of your oven for 30 minutes or until the potato edges are crisp and potatoes are cooked through (halfway through baking time, turn the fries over using a large spoon so the potatoes will bake more evenly). When potatoes are done, while still warm, coat the potatoes evenly with an additional 1 Tablespoon honey or maple syrup (you can place the potatoes in a bowl and toss them with a large spoon to do this). Then serve immediately.

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Fresh Cranberry Relish

Fresh Cranberry Relish
1 (12 oz) bag fresh or frozen cranberries
2 (8oz) can pineapple chunks, in juice, drained, reserving 2 tb juice
2 TB powdered sugar substitute, or more to taste
1/8 tsp ground cloves
1 tsp vanilla (optional)

Place half of cranberries and half of pineapple in bowl of food processor.  Coarsley chop fruit.  Transfer mixture to large bowl.  Repeat with remaining cranberries and pineapple.  Stir sugar substitute, reserved juice, cloves and vanilla, if desired, into fruit mixture.  Mix well.  Serve immediately, or cover and chill up to 24 hours before serving.

Makes 16 (1/4 c) servings
Dietary exchanges: 1 fruit
Calories 43(2% cal from fat); Total fat <1g; Sat Fat 0g; Protein <1g; Carb 12g; Cholesterol 0mg; Dietary Fiber 2g; Sodium 1mg

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Holiday Edition Posts

From now until Christmas I will be posting special holiday recipes.  I hope you enjoy!

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