Favorite Holiday Appetizers BY

THE LFA, GOC STAFF

Vegan Jalapeno Popper Dip

Shared by Adrienne Fernandez

Recipe Credit: Nora Taylor @ noracooks.com

Photo Credit: Nora Taylor @ noracooks.com

Ingredients

1 ½ cups raw cashews

1 ½ cups water

2 teaspoons garlic powder

1 ½ teaspoons salt

¾ cup diced jarred jalapeno pieces

2 cups vegan cheddar cheese shreds

Breadcrumb Topping

1 cup panko breadcrumbs

3 tablespoons vegan butter

Fresh parsley for serving (optional)

Instructions

Preheat the oven to 425°F. Soak the cashews. Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend. In a high-powered blender, add the soaked and drained cashews, fresh water, garlic powder, and salt. Blend until very smooth. Transfer the mixture to a greased oven-safe dish (9-inch round or 8x8 approximately). Stir in the diced jalapenos and vegan cheese shreds. Combine the breadcrumbs and melted butter in a small bowl, then sprinkle over the top of the cheese dip. Place in the oven for 15-20 minutes until warm and golden brown on top. Serve immediately with chips or pretzel sticks and enjoy!

Goat Cheese & Pistachio Covered Grapes

Shared by Rita Piccin

Recipe Credit: Sammi Haber Brondo, MS, RD https://www.instagram.com/veggiesandchocolate/reels/

Photo Credit: Caitlin https://kaleforniakravings.com/goat-cheese-grape-balls/

Ingredients

10-15 grapes

8 oz. goat cheese

½ cup chopped roasted and salted pistachios

Honey and sea salt (optional)

Instructions

Wash and dry the grapes. Wrap each grape in about a tablespoon of goat cheese, using your hands to roll evenly.

Roughly chop 1/2 cup of roasted, salted pistachios. Roll the goat cheese balls in the pistachios, using your hands to make sure everything sticks. Refrigerate before serving. Optional: drizzle with honey and sprinkle with sea salt.

Air Fryer Mac and Cheese Bites

Shared by Beth Coulter

Recipe Credit: Samantha @ https://www.everydayfamilycooking.com/

Photo Credit: Samantha @ https://www.everydayfamilycooking.com/

Ingredients

2 cups of cold leftover mac and cheese

1 cup of italian bread crumbs

1/2 teaspoons salt

1/2 teaspoons garlic powder

½ teaspoons dried parsley

1/4 teaspoons paprika

2 eggs, beaten

1/2 cup of marinara for dipping

Instructions

Using cold leftover mac and cheese and a cookie scoop, scoop out the mac and cheese and then roll using the palm of your hand. Place them on a piece of parchment paper and once they are all rolled, place them in the freezer 30 minutes to an hour. In a small bowl, mix the bread crumbs and seasonings. In another small bowl, beat the eggs and set them aside. When your mac and cheese balls are chilled, roll them into the egg mixture and then into the bread crumbs.

Preheat your air fryer to 350°F. Spray the tops of the bites to make them extra crispy. Cook for 5 minutes, and then flip and cook for an additional 4-5 minutes till they are golden.

Pigs in a Blanket (THE BEST)

Shared by Mackenna Willis

Recipe Credit: Alyssa Rosello @ delish.com

Photo Credit: @ delish.com

Total Cooking Time - 25 minutes

Prep time 10 minutes

8-12 serving(s)

Ingredients

All-purpose flour

1 (8 oz tube) of crescent rolls

1 (12 oz) package of beef cocktail franks

4 tbsp of unsalted butter

Coarse salt or sea salt

Parsley (optional) to garnish on top

Instructions

Preheat the oven to 375°F.

On a lightly floured surface, unroll crescent sheets and tear dough where perforated. Cut each triangle into 3 smaller triangles.

Place 1 cocktail frank on the thick side of each triangle and gently roll to the thinner side.

Move to a medium baking sheet and line with parchment paper to prevent sticking.

Brush melted butter and sprinkle desired amount of coarse/sea salt.

Bake pigs in a blanket until golden, 12 to 15 minutes.

Garnish with parsley or your favorite seasoning and serve

Dipping Sauce Suggestions

This appetizer tastes great on its own, but if you want a little more zing, here are some of my favorite sauces that pair well with this dish: Honey mustard, Cheese, Buffalo, Spicy Ranch

Easy Appetizer Recipes: Deviled Eggs

Shared by Kathy Holmes

Ingredients

8 hard boiled eggs

¼ cup mayo

⅓ cup thick Greek yogurt, (Fage or Chobani recommended) 1½ teaspoons sweet pickle relish

½ teaspoon Dijon mustard Sea salt

Toppings

Chopped chives, Celery seed, Smoked paprika.

Instructions

Slice the eggs in half lengthwise and remove the yolks. In a small food processor, combine the egg yolks, mayo, yogurt, relish, and mustard and pulse until smooth. Season to taste with salt. Scoop the mixture into the egg white halves (or use a piping bag, if you prefer). Sprinkle with desired toppings.

Notes:

A fun spicy option: this filling is delicious with a few jalapeño or pickled jalapeño slices blended into the mixture.

Sausage-Stuffed Mushrooms

Shared by Bryan Haynes

Recipe courtesy of Ina Garten

Ingredients

16 extra-large white mushrooms

5 tablespoons good olive oil, divided

2 1/2 tablespoons Marsala wine or medium sherry

3/4 pound sweet Italian sausage, removed from the casings

6 scallions, white and green parts, minced

2 garlic cloves minced

2/3 cup panko crumbs

5 ounces mascarpone cheese, preferably from Italy

1/3 cup freshly grated Parmesan

2 1/2 tablespoons minced fresh parsley leaves

Salt and freshly ground black pepper

Toppings

Chopped chives, Celery seed, Smoked paprika.

Instructions

Preheat the oven to 325°F

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to10 minutes, stirring frequently until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Turn off the heat, stir in the Parmesan, parsley, and season with salt and pepper to taste. Cool slightly. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes until the stuffing is browned and crusty.

Buffalo Chicken Dip

Shared by Alex Acevedo

Recipe courtesy: Southernliving.com

Photo credit: Jessica Randhawa

Ingredients

1 (8-oz.) pkg. cream cheese, softened

4 oz. sharp cheddar cheese, shredded (about 1 cup)

4 oz. pepper jack cheese, shredded (about 1 cup)

1/2 cup refrigerated bottled ranch dressing (such as Marie's)

1/2 cup hot sauce (such as Frank's RedHot)

3/4 tsp. black pepper

1/2 tsp. garlic powder

4 cups chopped cooked chicken (from 2 rotisserie chickens)

1/2 cup thinly sliced scallions (from 4 scallions), divided

Cooking spray

Carrot sticks, celery sticks, pita chips, or baguette for serving

Instructions

Preheat oven to 350°F. Stir together cream cheese, cheddar cheese, pepper Jack cheese, ranch dressing, hot sauce, pepper, and garlic powder in a large bowl until well blended.

Gently fold in chicken and half of the scallions. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish, and Smooth top. Bake in preheated oven until center is hot and edges are bubbly, 20 to 25 minutes. Remove from oven, and top with remaining scallions. Serve with carrots, celery, pita chips, or sliced baguette.

Prosciutto-Wrapped Shrimp and Melon

Shared

by Suzanne Tierney

Recipe Credit: Food Network Kitchen

@ https://www.foodnetwork.com/recipes/ food-network-kitchen/prosciutto-wrapped-shrimp-and-melon-3811990

Photo Credit: Food Network Kitchen

Ingredients

Kosher salt

16 large shrimp, peeled and deveined (about 1 pound)

16 small, thin slices of melon (cantaloupe or honeydew)

6 tablespoons of extra-virgin olive oil

3 tablespoons of white balsamic vinegar

1 teaspoon of honey

Freshly ground pepper

8 thin slices of prosciutto, halved lengthwise

½ cup fresh basil

½ cup fresh parsley

Instructions

Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl.

Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes. Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.

Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, +1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.