Sure to please holiday recipes

HOT MULLED APPLE CIDER

Serve this version of Hot Mulled (Sherried) Apple Cider from “The Fresh Honey Cookbook” by Laurey Masterton. The recipe produces a welcoming winter aroma, helping hosts establish a warm ambiance.

Serves 16 1 gallon apple cider 1 orange, unpeeled, cut into slices ¹⁄4 cup whole cloves 4 sticks cinnamon ¹⁄4 cup honey, preferably cranberry honey 1 cup sherry (optional)

Directions: Combine the cider, orange slices, cloves, cinnamon and honey in a large pot over medium heat. Bring to a boil, and then reduce to a simmer over low heat for an hour or so to spread these lovely winter aromas around your home. If you’re serving it to adults, add the sherry. SWEET POTATO BARS

This recipe for Sweet Potato Chewy Bars features vitamin-rich sweet potatoes and pecans. Enjoy, courtesy of the Mississippi Sweet Potato Council.

Serves 12 4 eggs ³⁄4 cup cooking oil 1 cup coconut 1 teaspoon vanilla 1 16-ounce box dark brown sugar 2 cups Bisquick 1 cup chopped pecans 1 cup finely shredded sweet potatoes Directions: Combine all ingredients and pour into an oblong pan (9”x13”). Bake 45 minutes at 350 F. Cool and cut into 12 squares. GREEN BEAN CASSEROLE

Side dishes are just as important to a holiday meal as the main course. Green bean casserole is a staple of many family gatherings. This recipe for traditional Green Bean Casserole, courtesy of Campbell’s, is a hit for the holidays.

Serves 6 1 can (101⁄2 ounces) Campbell’s

Condensed Cream of

Mushroom soup ¹⁄2 cup milk 1 teaspoon soy sauce 4 cups cooked cut green beans 1¹⁄3 cups French’s fried onions (divided) Directions: Heat the oven to 350 degrees. Stir the soup, milk, soy sauce, beans and 2⁄3 cup onions in a 11⁄2-quart casserole. Season the mixture with salt and pepper. Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2⁄3 cup onions. Bake for another 5 minutes or until the onions are golden brown. MINI CHEESE BALL BITES

Guests will love mini cheese ball bites, which offer varied textures and flavors, courtesy of “Spectacular Spreads: 50 Amazing Food Spreads for Any Occasion” by Meagan Brown.

Serves 12 8 ounces light cream cheese, softened 1 cup shredded sharp cheddar cheese 3 tablespoons drained, chopped pimentos 1 teaspoon garlic powder 1 teaspoon paprika

Pinch kosher salt

Pinch freshly ground black pepper ¹⁄2 cup crushed pecans ¹⁄4 cup chopped chives 12 pretzel sticks

Directions: In a large bowl, stir together the cream cheese, cheddar, pimentos, garlic powder, paprika, salt, and pepper until well combined. Cover and refrigerate for at least 30 minutes. Place the crushed pecans and chives in a small bowl. Set aside. Roll the cheese mixture into twelve 1-inch balls. Evenly coat each ball with the pecan-chive mixture. Press a pretzel stick into the top of each cheese ball just before serving. Serve mini cheese balls to guests chilled or at room temperature.