Quick & Easy Recipes For The Holidays…Filming Live From My Kitchen with FOX21 News

I was thrilled to have Morning Reporter for FOX21 Morning News, Lauren McDonald join me in my kitchen today! We enjoyed a mimosa bar, lots of easy and quick appetizers, along with chocolates, and some dreamy, creamy herb butter. A blast as always when I get to work with Lauren! 

Here are the recipes we made, along with some fun and inexpensive ways to serve them. Everything is pretty much quick, simple and fairly inexpensive. 

GET THE PARTY STARTED…WITH A MIMOSA BAR AND LAYERED DIPS

Set Up A Mimosa “Bar” –

Setting up a full bar can be quite expensive, especially if you personally don’t drink lots of different types of alcohol and don’t have a large variety on hand. We typically serve wine and beer and ask guests to bring their own alcohol if they want something else. At large gatherings I will also make a punch like my Bourbon Citrus Punch. 

https://www.719woman.com/food/bourbon-citrus-punch-i-never-have-a-drop-left/

This year we’re beginning our family celebration earlier in the day so we’re setting up a “Mimosa Bar.” It looks festive, is easy, helps keep costs down since you’re mixing sparkling wine with juice (we use sparkling wine instead of Champagne because Champagne is expensive and we wouldn’t add juice to real Champagne,) and offers a variety of flavors for your guests to choose from. 

I just love how this looks!

I used a frame from Goodwill and put wrapping paper in it to use as a tray. All of my decanters also came from Goodwill and I used simple adhesive labels from an office supply store. We offered peach, orange, and cranberry juices. Mango, blood orange, pomegranate, grapefruit, and pineapple juices also taste great. Offer a few selections of garnish and you’re set. 

We have ice buckets but I decided to use a glass bowl instead because I thought it looked good with the champagne flutes and decanters. 

(A good mimosa mixture is 50 % sparkling wine and 50% juice.)

I like to have an appetizer ready and waiting for guests as they arrive so that there’s something available to put in their stomach as they sip their first drink. Preferably something with protein and some veggies, with a bit of heartiness. 

Mexican layer dips are popular, easy, and quick to make. They also taste great. By simply serving it in a different container, like these martini glasses, you can make that standard dip seem more “special” and your guests will be impressed. It also helps keep people from “double-dipping” when served in individual dishes. For some variety, I also made a Mediterranean layered dip, which is similar but offers up a whole different flavor. Delicious! 

And I love these small dishes I picked up at Goodwill ($4.99 for set of 8,) which I can also use for drinks, puddings, other layered dishes, spiced nuts, as a candle holder or tons of other things. I just loved the shape.

LAYERED MEXICAN DIP

Makes 6 to 8 servings or more, depending on serving dish used

Ingredients:

1 – 10 ounce can diced tomatoes & green chiles, drained and 1/4 cup reserved

1 – 16 ounce can refried beans

1 – 8 ounce container guacamole

3 green onions, sliced

1/4 cup sour cream

1/4 cup black olives, drained and sliced

1 cup shredded cheddar

Optional garnish – lime wedge

Directions:

Stir together refried beans and tomatoes & green chiles (make sure you reserve 1/4 cup tomatoes.)

Spoon bean mix into a large serving bowl or spoon evenly into martini glasses, ramekins, or other serving pieces. Top bean layer evenly with guacamole, sour cream, and reserved tomatoes. Top with green onions, olives and cheese. Garnish with lime wedges if desired. Serve with tortilla chips.

LAYERED MEDITERRANEAN DIP

Makes about 10 appetizer servings.

Ingredients:

2 – 15.5 ounce cans black beans, drained and mashed

1/4 cup chopped tomato

1/2 cup chopped cucumber

1/3 cup sliced ripe black olives

1/4 cup chopped green onion

1 tablespoon olive oil

1 teaspoon Greek seasoning*

1 – 4 ounce package tomato basil feta cheese, crumbled

Directions:

Spread mashed black beans in a shallow dish or other containers. Combine tomato, cucumber, black olives, green onions, oil, and Greek seasoning. Toss gently. Sprinkle tomato mixture over beans and top with crumbled feta. Serve with pita or tortilla chips.

*Greek seasoning can be expensive, especially if you don’t use it often. You can make your own in less than 5 minutes and slash the cost by half. The list is long but most of these spices are probably already in your pantry.

GREEK SEASONING

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1 teaspoon black pepper

1 teaspoon dried parsley

1 teaspoon dried rosemary

1 teaspoon dried dill weed

1 teaspoon dried marjoram

1 teaspoon cornstarch

1/2 teaspoon ground thyme

1/2 teaspoon ground nutmeg

Directions:

Mix all ingredients together and store in airtight container. You can also blend the mixture in a spice grinder for a finer texture if desired.

 

I did a run-through, final taste-test on my recipes and invited a few friends over to taste and enjoy. I also put them to work but they got to drink mimosas so I think it was a win-win…ha!

 

CHOCOLATE…TRUFFLES, BARK & MACAROONS

These are three of my favorite chocolates to make for gift-giving. The chocolate bark is so simple to throw together and everyone always loves it. Since going gluten-free I don’t make as many cookies as I once did but these chocolate-dipped coconut macaroons fill my need for something chewy, and again, they are simple enough for beginner cooks. The truffles, filled with hazelnut liqueur, and coated in nuts, are a bit more time-consuming and messy to make but totally worth it!

To keep prices down, I typically use store-brand ingredients, and you know what? Everyone loves my treats! These recipes all work well with whatever type of chocolate you prefer, whether it’s semi-sweet, bittersweet, or dark. 

CHOCOLATE-DIPPED COCONUT MACAROONS

Makes 2 to 3 dozen cookies, depending on your scoops, and stays fresh for about 5 days.

Prep Time: 10 minutes           Cook Time: 20 minutes plus 10 minutes resting in oven

Ingredients:

2 large egg whites

3 tablespoons sugar

1 teaspoon vanilla extract

3 cups (12 ounces) sweetened, shredded coconut

1/2 to 3/4 cup sweetened condensed mil

melted chocolate

Directions:

Preheat oven to 250 degrees. Line two, rimmed baking sheets with parchment paper.

In bowl, using electric mixer, beat egg whites until they begin to hold a soft peak. Beat in the sugar and vanilla and continue beating until stiff peaks form. Set aside.

In large bowl, mix together the coconut and just enough of the condensed milk to make a sticky batter. (Start with 1/2 cup condensed milk and add more accordingly.) Fold in the egg white mixture. 

Drop batter by teaspoonfuls onto the parchment-lined baking sheets, spacing them about 1 inch apart. (If spoon gets sticky, dip in cold water.)

Bake until the cookies are golden, 25 to 30 minutes. Turn the oven off and prop oven door ajar. Leave cookies in oven for another 10 to 15 minutes. Transfer baking sheets to wire racks and let cookies cool completely. 

Dip half of each cookie in melted chocolate and let chocolate harden before serving or storing.

Store in layers, separated by waxed paper, in an airtight container at room temp for up to 5 days. 

PECAN – CHOCOLATE TRUFFLES

Makes approximately 20 to 30 truffles, depending on the size of your scoops. 

Prep Time: 20 minutes          Chill: 2 hours          

Ingredients:

3/4 cup whipping cream

1 cup finely chopped bittersweet chocolate (or use any flavor chocolate and substitute chips of chocolate for bars of chocolate)

2 tablespoons hazelnut liqueur

3/4 cup finely chopped pecans, toasted* (or use any type of nut you prefer)

Directions:

Bring cream to a boil in a medium saucepan over medium-high heat. Whisk in chocolate, butter, and hazelnut liqueur until well combined. Chill at least 2 hours (if it’s not chilled enough it will be a total mess when shaping the balls.)

*Prepare pecans by toasting in 350 degree oven for about 3 to 5 minutes. Keep an eye on them because they can blacken easily and will become bitter. You just want them slightly toasted. Once cool, process in a food processor until finely ground. Place in a shallow dish.

Shape chocolate mixture into 1-inch balls. Roll each ball in toasted pecans until lightly coated. Cover and chill truffles until ready to serve.

RED & GREEN PISTACHIO BARK

Ingredients:

16 ounces white chocolate

1/2 cup pistachios, hulled and coarsely chopped

1/2 cup dried cranberries

Directions:

Line rimmed baking sheet with waxed paper. Melt chocolate according to package directions. Using a rubber spatula, smooth chocolate evenly on baking sheet. Sprinkle chopped pistachios and dried cranberries over chocolate. Place in fridge till hardened and break into pieces.

 

EASY APPETIZERS…QUICK AND DELICIOUS

These three appetizers are super easy and quick to prepare. I personally make the Parmesan crisps and Chines cucumbers on a weekly, if not sometimes, daily basis. The cucumbers are my version of Chinese Cucumbers but I use less ingredients than the typical recipe, which makes them way more affordable and I never have a slice left. My friends and family will back me up on the fact this is one of my favorite appetizers to prepare when we get together. And the Roasted Walnut-Olive Marinated Cheese not only tastes delicious, but looks quite lovely. Perfect for gift giving!

PARMESAN CRISPS –

Ingredients:

8 ounces Parmesan cheese, grated or shredded

Optional: 1 teaspoon black pepper or 1/2 teaspoon ground cumin or dried rosemary

Directions:

Heat a heavy 10-inch nonstick skillet over moderate heat until hot but not smoking. Reduce heat slowly to about moderate, or lower, depending on how hot your stove gets. Using a soup spoon, tablespoon, measuring cup, or whatever, depending on size you want, sprinkle cheese into mounds. Let melt and begin to harden, flip and cook until golden brown.

OR…Preheat oven to 400 degrees. Line rimmed baking sheets with parchment paper. Using spoon, sprinkle cheese into mounds with space between each one and bake until melted but not bubbling, 3 to 5 minutes. 

I personally like to make these on the stove because I feel I have more control over each one. If you want, you can mix the black pepper, cumin or rosemary into the cheese before melting.

CHINESE CUCUMBERS –

Ingredients:

cucumber

1/2 teaspoon Kosher salt

1 tablespoon soy sauce

1 teaspoon toasted sesame seeds

Directions:

Peel (or not) cucumber and slice and then slice again for half-moon shapes. Put in a bowl, add soy sauce, stir, and sprinkle with toasted sesame seeds.

–I use regular cucumbers and prefer to serve mine with the cucumber seeds. If you prefer, you can use English cucumbers or Japanese cucumbers but they are quite a bit more expensive. I also use a combination of black and white sesame seeds. To toast, heat a nonstick skillet over medium heat and add the sesame seeds. Cook for just a few seconds until they become aromatic.

WALNUT-OLIVE MARINATED GOAT CHEESE –

I double or triple this recipe when making, depending on if I’m going to give as gifts or send some home with guests. You can make this up to a week ahead. The recipe calls for light olive oil and it’s important you use “Light,” otherwise the oil will gel too much in the fridge and it looks a bit yucky and gluey…just saying. I use waxed dental floss to slice the cheese. It works a lot better than a knife because the cheese won’t stick to the floss.

Ingredients:

1 4-ounce log goat cheese or fresh Mozzarella cheese

3/4 teaspoon coarsely ground black pepper

3/4 cup light olive-oil, divided

1/2 cup pimento stuffed olives

1/2 cup roughly chopped walnuts

Directions:

Carefully slice cheese into 6 slices and sprinkle with black pepper. Set aside.

Preheat oven to 400 degrees. Combine 1 tablespoon light olive oil, olives, and walnuts, tossing to coat. Place on ungreased baking sheet. Bake about 10 minutes or until lightly browned. (Don’t let your nuts burn or they will taste bitter.) Let mixture cool to touch and then coarsely chop.

Layer cheese slices and olive mixture alternately in 2 4-ounce jars (or 1 8-ounce jar.) Fill jars with remaining oil. Cover tightly and keep refrigerated until serving. Serve with baguette slices or crackers.

SEND YOUR GUESTS HOME WITH A LITTLE SOMETHING…

CREAMY LEMON HERB BUTTER

When we have company over for special occasions I like to send them home with something delicious I served that evening. Of course you don’t have to wait for guests, this butter would make a wonderful addition to a homemade loaf of bread you’re gifting or along side a basket of jams and jellies. This is not only fabulous on bread, but it’s tasty on potatoes, steaks, salmon, green veggies, etc. 

This is a Martha Stewart recipe which is probably one of the first herb butters I ever made…and continue to because it’s so easy and tastes wonderful.

GARLIC HERB BUTTER

Prep: 10 minutes     Total time: 20 minutes

Ingredients:

1 large garlic clove, minced

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon plus 1 teaspoon fresh squeezed lemon juice

1 teaspoon coarse salt

1 1/2 teaspoons finely chopped fresh chives (or green onion parts)

1 cup (2 sticks) unsalted butter, softened

Directions:

Using a mortar and pestle, crush together garlic and salt to form a paste. (If you don’t have a mortar and pestle, use the back tines of a fork.) Transfer to a medium bowl. Add parsley, chives, lemon juice, and butter. Stir with a wooden spoon until well combined.