Christmas Dinner Recipes

Ingredients:

3 packages (8 ounces each) Philadelphia Cream Cheese, softened

4 cups shredded Kraft Cheddar cheese (16 ounces)

2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon mustard

2 or 3 drops red pepper sauce

1/4 cup finely chopped parsley or cilantro

1/4 cup pine nuts or sliced almonds

2 tablespoons chopped red bell pepper

Piece of lemon peel, if desired

Assorted crackers, if desired



1. Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.

2. Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.

3. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.

4. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.



1 Serving: 165 calories (135 calories from fat); 15 g fat (9 g saturated); 45 mg cholesterol; 180 mg sodium; 1 g carbohydrate (0 g dietary fiber); 6 g protein.


© Betty Crocker, 1997

Ingredients

4 cups Shredded Wheat Cereal

2 cups popped popcorn

1 cup small pretzels

1 cup Peanuts

1 envelope Italian Salad Dressing Mix

1/4 cup (1/2 stick) margarine, melted

2 Tbsp. Worcestershire sauce

1/4 tsp. garlic powder (optional)

Preparation

Place cereal, popcorn, pretzels and nuts in 15x10x1-inch baking pan. Sprinkle evenly with salad dressing mix.

Mix margarine, Worcestershire sauce and garlic powder. Drizzle evenly over cereal mixture; toss to coat.

Bake at 300°F for 30 to 35 minutes or until crisp, stirring after 15 minutes. Cool. Store in tightly covered container.

Ingredients

3/4 cup Sour Cream, any variety

1/2 cup Ranch Dressing

1/4 cup Miracle Whip Salad Dressing

1/4 cup 100% Grated Parmesan Cheese

1/4 cup Real Bacon Pieces or Bits

2 Tbsp. sliced green onion

Preparation

Mix all ingredients. Refrigerate 1 hour or until ready to serve.

Ingredients

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

1 cup Thick 'n Chunky Salsa

Preparation

Mix prepared cheese product and salsa in 1-1/2-quart microwavable bowl. Microwave on HIGH 5 minutes or until prepared cheese product is melted, stirring after 3 minutes.

Serve hot with tortilla chips or assorted cut-up vegetables.

3 packages (8 ounces) cream cheese, softened

4 cups (16 ounces) shredded Cheddar cheese

2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon yellow mustard

2 drops red pepper sauce

1/3 cup finely chopped blanched almonds

2 pretzel sticks

Decorations, such as capers, sliced olives and chopped bell pepper

Assorted crackers, if desired

1. Mix cream cheese and Cheddar cheese; divde into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

2. Cover each half and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball; roll in 1/3 cup finely chopped blanched almonds. Wrap each ball, label and freeze.

3. About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator. Arrange balls on serving plate with smaller ball on top for head of snowman; flatten slightly. Insert pretzel sticks for arms. Decorate as desired with capers, olives and bell pepper. Serve with crackers.

Ingredients:

2 round uncut loaves (about 9 inches in diameter each) Hawaiian or sourdough bread

3 cups spinach dip

Rosemary sprigs, if desired

Miniature yellow cherry tomatoes, if desired

Fresh cranberries, if desired

Red bell pepper, if desired

Directions:

1. Cut out 3-inch-wide ring on top of 1 loaf bread and hollow out to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.


2. Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.


3. Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.

2 cups chicken broth

1/3 cup chopped onion

1 package (10 ounces) frozen chopped broccoli

1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)

2 cups cut-up cooked chicken

2 cups shredded Swiss cheese (8 ounces)

2 cups milk

1/2 teaspoon salt

Directions:

1. Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.

2. Stir in potatoes until well blended; stir in remaining ingredients.

3. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

High Altitude (3500 to 6500 ft): Increase last heat time to 10-15 min.

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