Easy Holiday Recipes

Okay, I apologize. I guess I am realizing that blogging may not be my thing--since I can't seem to put up a new post more than once a month--or even less it seems. LOL

I am going to try and make up for it starting today. Notice I said try. :)

Starting off, two dips that are easy and perfect for taking to holiday parties. Following this, another quick appetizer. Enjoy!

Mexican Corn Dip

2 cans Mexican corn, drained

2 jars of pimentos, drained

1 can diced green chiles--I use the fire-roasted ones

2 cups shredded monterey jack cheese--I like to use pepper jack if everyone likes it spicy.     Then, I omit the chiles above--or I might leave them in--just depends on the crowd. 

2 cups mayonnaise

1 cup shredded Parmesan cheese

Shredded Parmesan & Jack cheese for the top

Grease a 13x9 pan. Preheat the oven to 350. Combine all ingredients in a bowl then pour into the greased pan. Bake for 30-35 minutes. Serve with Fritos or tortilla chips.

**You can also add black olives or more spices. Just adjust to your tastes and enjoy!

Refried Bean Dip

This might be the easiest recipe ever. 

2 cans refried beans--your preference on vegetarian, low fat or regular

2 package taco seasoning--use more or less, depending on your taste

3 cups monterey jack or Mexican blend cheese, shredded.

Grease a 13x9 pan. Preheat oven to 350.  Combine all ingredients in a bowl, reserving 1 cup of cheese for the top. Pour into pan, sprinkle cheese on top and bake for 30 minutes. More time may be needed if you double the recipe to be sure that all cheese is melted and the beans are warmed. Serve with Fritos or tortilla chips. 

And one more appetizer guaranteed to impress. :) LOL

Gouda with a Twist

1 package of Smoked Gouda, unwrapped. I usually buy mine in bulk and slice about a 2 inch thick slice.

1 package crescent rolls--I use Pillsbury

1 cup packed brown sugar

Wheat Thins for serving

Preheat oven to 375 (package directions). Cover a baking sheet with parchment paper or a silicon baking sheet to prevent sticking.

Take the crescent rolls out of the package and separate them into triangles. Lay them in a sun formation, leaving a hole in the middle and all the small points sticking out. The wide sides of the triangles should overlap. 

Lay the slice of Gouda in the center, covering the hole. Take the brown sugar and lay it on top of the Gouda.  Then, bring all the crescent rolls to a point over the Gouda, wrapping it like a present. At the center, twist the dough to form a seal. Be sure that all the sides are covered so that the brown sugar doesn't come out. Bake for 15-18 minutes until the crescent rolls are golden--may need a little more than that depending on your oven.  Serve with Wheat Thins. Delicious!