Tasty appetizers for Christmas

Recipe Box

The Christmas and New Year's holidays are the perfect time to serve your guests tasty appetizers.  (Photo provided)


      Christmas entertaining often calls for making a great mix of appetizers. These recipes aredelicious favorites that we use at our own holiday gatherings.


Sausage-Filled Wonton Stars

1 pound bulk sausage

1 1/2 cups cheddar cheese, shredded

1 1/2 cups Monterey Jack cheese, shredded

1 cup diced peppers (any combination of red, yellow, orange or green)

1 can (4.5 oz.) chopped green chiles, drained

1/2 cup chopped ripe olives

1 envelope ranch salad dressing mix

Canola oil

48 wonton wrappers


      In a large skillet, cook and stir sausage until crumbled and no longer pink; drain grease. Add cheese, peppers, chilies, olives and dressing mix. Mix well and set aside. Brush wrappers very lightly with oil; press onto the bottom and up sides of muffin cups. Bake at 350 degrees for 5 minutes or until lightly golden. Transfer to baking sheet. Fill each with about 2 tablespoons of the prepared sausage mixture. Bake for another 5 minutes, or until heated through.


Gringo Chile Relleno Squares

16 oz. cheddar cheese, grated

16 oz. chopped green chiles, drained

16 oz. Monterey jack cheese, grated

3 cups half and half cream

4 large eggs, beaten

1/4 cup cornmeal

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup salsa


      Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. Sprinkle cheddar over bottom of pan. Top evenly with chiles. Add Monterey jack cheese evenly over chiles and cheese. In large bowl beat together cream, eggs, cornmeal, and salt. Pour evenly over cheese and chiles. Top with salsa. Bake for 40 minutes, or more, until center is set. Let cool slightly. Cut into squares.


Buffalo Chicken Meatballs

3/4 cup panko bread crumbs

1 large egg

2 green onions, minced

1/4 cup celery, finely chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1 lb. round chicken

6 tablespoons butter

3/4 cup hot sauce


      Preheat oven to 400 degrees and lightly spray a baking sheet with oil. In a large bowl stir together panko crumbs, egg, green onions, celery, salt and pepper. Add ground chicken and mix thoroughly. Scoop mixture into balls and place on prepared baking sheet. Bake until cooked through and golden, about 16 to 18 minutes. For buffalo sauce, melt butter in medium pot; whisk in hot sauce. Toss meatballs in the sauce and coat evenly. (Makes 24)


Sun-dried Tomato Dip

1/4 cup sun-dried tomatoes in oil, drained and chopped

1 (8 oz.) package cream cheese, at room temperature

1/2 cup sour cream

1/2 cup mayonnaise

10 dashes tobacco sauce

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 green onions, thinly sliced


      Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade. Add the green onions and pulse a few times. Serve at room temperature.


Artichoke Dip

1 can artichoke hearts, not marinated

1 cup parmesan cheese

1 cup mayonnaise


      Drain artichokes and process in food processor fitted with a metal blade. Add cheese and mayonnaise. Bake at 350 degrees until hot.


      Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

Join The Flock

Flock Note