The holidays are all about family, fellowship and of course, FOOD! As a kid, we are mostly excited about presents under the tree but let's get real for a minute... the food is where it is at as an adult. I have asked all the ladies up here at Rebel Roots to let me in on their favorite family holiday recipes so we could share those with y'all! We decided to skip the basics on this one and go with some food with a little flare to it! Hope you all enjoy! If you have a recipe you would like to share with everyone feel free to leave that baby in the comments and I'm sure it will be appreciated. Happy eating y'all!!
Crimson Christmas PunchIngredients:
5 Cups Tropical Punch
1 Cup Cranberry Juice
1 Cup Pineapple Juice
1/2 Cup Lemon Juice
4-5 Cups Ginger Ale
1 Pint Raspberry Sherbert
Chill all ingredient until they are nice and cold. Mix the juices in a big punch bowl. Slowly pour ginger ale in to keep it as bubbly as possible. Add sherbet and it is ready to serve! Use a ladle to serve.
1 Bottle of Sweet Red Wine (your choice)
1 Bottle of Sparkling Cranberry-Apple Cider
2 Clementines (Sliced thin with peel on)
2 Granny Smith Apples (cored and diced)
1/2 Cup Pomegranate arils
1 Cup Cranberries
Rosemary to Garnish Each Glass (Optional)
Add all fruits and wine to a large glass or plastic pitcher then slowly add cider to preserve the fizziness. Serve over ice and garnish with rosemary.
No Fuss Holiday Sausage Balls
Fresh grated cheese and electric stand mixer is the key!
1 lb. Hot Pork Sausage, fresh
2 c. Bisquick®
4 c. Sharp Cheddar Cheese, block, grated
½ t. Onion Powder
½ t. Garlic, granulated
Preheat oven to 375°F. Line a baking sheet with foil and spray with cooking spray. Combine all ingredients except sausage in a large mixing bowl using the paddle attachment. Using low speed, mix well. Slowly add sausage in small quantities until mixture is thoroughly combined. Form into one inch balls. Place balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, turn the balls with a spatula halfway through cooking. Serve, refrigerate, or freeze. Enjoy!
Smoked Salmon Wraps
1 eight-ounce can Artichoke Hearts, drained, quartered
8 oz. Cream Cheese, room temperature
2 bunches Green Onion (1 bunch finely chopped, 1 bunch for garnish)
Salt and white pepper, to taste
1 pound thinly sliced Smoked Salmon
Combine cream cheese, chopped green onion, salt, and pepper. Spread mixture on salmon slices. Place quartered artichoke hearts on salmon slice and roll up. With sharp knife, cut into ½ inch pieces, and set on sides. Garnish with reserved green onion. Serve cold.
1½ c. chopped Cilantro Leaves
2 c. Extra-virgin Olive Oil
2 T. Parmesan Cheese, grated
1 t. White Pepper, ground
1½ c. Spinach, chopped
2 T. Pine Nuts
1 t. Basil, chopped
16 or 20 jumbo Gulf Shrimp, peeled and deveined, tails on
Lemon Pepper to taste
Salt to taste
Preheat grill. To make cilantro-pesto, in a blender or food processor, purée all ingredients except shrimp and lemon pepper. Set aside 2 tablespoons of pesto. Coat shrimp in remaining pesto and sprinkle with lemon pepper. Grill until done, about 1½ minutes per side. Drizzle reserved pesto on plate, arrange shrimp attractively on top, and serve immediately with garnishes and side dishes of your choice. Serves 4 to 5.
Ingredients:2 Packages of 8 oz. Cream Cheese1 Cup Sugar1 T Vanilla2 Cans of Crescent Rolls 1 Stick of Butter2 T of Sugar combined with 1/4 Tsp of Cinnamon
Preparation:Beat cream cheese, sugar and vanilla.Preheat oven to 350 degrees. Unroll and press 1 can of rolls in the bottom of a greased glass baking dish. Spread cream cheese mixture on top evenly. Arrange the second can of rolls on top of the mixture to cover the cream cheese. Melt butter in microwave and pour over top of rolls. Sprinkle with the cinnamon and sugar mix. Bake for 35 minutes.
Melted Snowman Dip
Ingredients:1 2/3 Cup Powdered Sugar1/3 Cup Nuts1/3 Cup Chocolate Chips1 Stick of Butter 1 8 oz. package of Cream CheesePreparation:Mix butter and cream cheese until smooth. Add all the rest of the ingredients (powdered sugar, nuts, and chocolate chips). Chill for 3 hours. Best served with HoneyMaid cracker sticks.