Holiday Entertaining with Ease: Great Party Recipes!

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WHAS11.com

Posted on December 5, 2011 at 12:16 PM

Updated Monday, Dec 5 at 12:22 PM

 

Cranberry Chutney & Goat Cheese
1 shallot finely chopped
1 teaspoon vegetable oil
1 can (14 oz) whole cranberry sauce
1/4 cup golden raisins or raisins
1 tablespoon orange juice
1/8 teaspoon salt
1 log (10.5 oz) plain goat cheese
Town House Original crackers

1. In small skillet cook shallot in oil over medium heat for 2 to 4 minutes or until soft.
2. Stir in cranberry sauce, raisins, orange juice and salt. Cook over medium heat for 3 to 4 minutes or until desired consistency, stirring frequently.
3. Place goat cheese on serving platter. Pour warm cranberry mixture over top. Serve with Town House Original crackers.
 
 
Orange-Glazed Beets
1
jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets
1/4
cup fresh orange juice
1
tablespoon cornstarch
1
tablespoon packed brown sugar
2
teaspoons orange peel
 
Orange peel for garnish (optional)
 
 
  1. Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.
 
  1. In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.
 
  1. Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.
 
Smoky Golden Mashed Potatoes
2 packages Idahoan Buttery Golden Mashed Potatoes
1 package Bacon Pieces
1 cup shredded smoky Gouda cheese
 Prepare mashed potatoes according to package. Add bacon and cheese.
 
 
 
Moist and Savory Stuffing
2 1/2 cups Swanson Chicken Broth
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing
Generous dash ground black pepper
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.
Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.
 
 

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