❄ Holiday Appetizer Recipes – Easy Christmas Appetizers ❄

❄ Holiday Appetizer Recipes – Easy Christmas Appetizers ❄

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► Holiday Appetizer Recipes – Easy Christmas Appetizers

The holidays are here again and lots of friends and family are in town. Tracy Metro for the Kraft Kitchens shares great entertaining ideas and delicious recipes for how to host a last minute holiday party. This year  you’ll be ready when that doorbell rings!

Spiced Cranberry Dip Recipe
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Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 cup PLANTERS Slivered Almonds, toasted

Directions:
-SPREAD cream cheese onto bottom of 9-inch pie plate.

-MIX next 3 ingredients; spoon over cream cheese. Top with nuts.

-SERVE with RITZ Crackers.

Tip:
Prepare as directed, omitting the red pepper and substituting hot pepper jelly for the orange marmalade.

Mixed Greens with Parmesan Crisps Recipe
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Ingredients:
1 cup KRAFT Shredded Parmesan Cheese
2 tsp. finely chopped fresh rosemary
8 cups baby mixed salad greens
1/2 cup seedless red grapes, halved
1/2 cup PLANTERS Walnut Pieces, toasted
1/2 cup KRAFT Caesar Vinaigrette with Aged Parmesan Dressing

Directions:
-PREHEAT oven to 400°F. Mix cheese and rosemary. Place 1 Tbsp. cheese mixture on lightly greased baking sheet; spread slightly to flatten.

-REPEAT with remaining cheese mixture, making 16 crisps total, allowing 1-inch between each flattened crisp. Bake 5 min. Turn crisps over; bake an additional 1 min. or until golden brown. Cool on wire rack.

PLACE 1 cup greens on each of 8 plates. Top with 1 Tbsp. grape halves and 1 Tbsp. walnuts. Drizzle with 1 Tbsp. dressing. Serve each salad with 2 crisps.

Tips:
To lighten things up a bit, use KRAFT Light Red Wine Vinaigrette Dressing.
To add a pungent flavorful taste to your salad, try using arugula.

SHAKE’N BAKE Coconut Shrimp Recipe
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Ingredients:
2/3 cup BAKER’S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE ‘N BAKE Chicken Coating Mix
1 tsp.curry powder
1/4 tsp. ground red pepper (cayenne)
1 egg
2 Tbsp. water
1 lb. uncooked extra-large shrimp, peeled, deveined

Directions:
-HEAT oven to 400°F.

-COMBINE first 4 ingredients in pie plate; set aside. Beat egg and water in separate pie plate with whisk until well blended.

-DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.

-BAKE 10 to 12 min. or until shrimp are done.

Tips:
-For best results, make sure each shrimp is well coated with the egg mixture before dipping in coating mixture.
-Try serving coconut shrimp with Orange-Curry Dip or Mango-Ginger Dip.
-Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until golden brown, stirring occasionally.

Orange-Curry Dip Recipe
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Ingredients:
1/2 cup KRAFT Ranch Dressing
1/4 cup orange marmalade
1 tsp. curry powder
4 drops hot pepper sauce

Directions:
-MIX all ingredients; cover.

-REFRIGERATE at least 1 hour to allow flavors to blend.

Tip:
Serve with your favorite cooked seafood.

Double-Berry Martini Recipe
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Ingredients:
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Raspberry Ice Flavor Drink Mix*
2 cups water
2 cups light cranberry juice cocktail
1/2 cup vodka
2 cups club soda or sparkling water
6 frozen cranberries

Directions:
-EMPTY drink mix into large pitcher. Add water, juice cocktail and vodka; stir until mix is dissolved.

-REFRIGERATE 1 hour or until chilled.

-STIR in club soda just before serving. Pour over cranberries in martini glasses.

Tips:
Substitute wtih fresh raspberries.
Substitute the vodka with an extra 1/2 cup water.

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