Using Christmas Leftovers and New Year’s Party Recipes!
Leftover and Holiday Party Tips:
Instead of a menu this week, here are some extra recipes to use those Christmas dinner leftovers and other holiday leftovers and also some dips to serve at your New Year’s get together.
- This is an unexpected canape and a handy little finger food.
- Roll about 1 teaspoon full your favorite cream cheese dip into a ball. Press it between two walnut halves. Lay on a platter to serve.
- Save dry cereal odds and ends to add to your Chex mix when you make it.
- Wrap celery in aluminum foil when putting it in the fridge. It will keep much longer.
Sheala’s Ham and Noodles Recipe
(For Using Leftover Ham)
1 (8 oz.) pkg. egg noodles, cooked
1/2 lb. ham, chopped
1 can (10 3/4 oz.) cream of chicken soup
1 cup Cheddar cheese, grated
Mix first three ingredients together in a casserole dish and bake at 350° for 20 minutes until warmed. Top with cheese and bake an additional 5 minutes or until cheese melts. Serves 4.
You may add 1 package of any vegetable.
Cheesy Mashed Potatoes Recipe
(For Using Leftover Mashed Potatoes)
3-4 cups mashed potatoes
4 oz. cream cheese, softened in microwave
1 clove of garlic or 1 tsp. garlic powder, to taste
1 cup Mexican cheese blend, shredded
Mix potatoes, cream cheese and garlic and place in a 1 quart greased baking dish. Sprinkle with cheese and place under broiler for 3-4 minutes until cheese is melted.
Eggnog Pound Cake Recipe
2 Tbsp. margarine
2/3 cup sliced almonds
Grease Bundt or tube pan with margarine and press almonds into sides and bottom
1 package yellow cake mix
3 Tbsp. margarine, melted
1 1/2 cups eggnog
1/8 tsp. nutmeg
Beat everything together until smooth. Pour into prepared pan and bake at 350° for 40-50 minutes, until toothpick inserted into the center comes out clean. Cool on wire rack.
David’s Favorite Dip
1 jar Kraft Old English cheese spread
1 (8 oz.) pkg. cream cheese, softened
1/4 cup nuts, chopped
Mix ingredients. Roll into a ball. Wrap in plastic wrap. Most of the time we just mix it and serve in a bowl without wrapping it. Serve with chips.
Blue Cheese Dip (Jill’s favorite)
1 stick butter (not margarine), softened
1 (8 oz.) package cream cheese, softened
2 oz. crumbled blue cheese
1/2 small package (2-3 Tbsp.) slivered almonds, toasted*
2 Tbsp. chopped ripe olives
Mix everything. Chill. If you want to make a ball or log then save out the almonds and roll it in them.
*To toast your almonds lay them on foil or a pan and heat in a 400° oven until brown. Watch carefully.
Serve with chips.
This dip tastes like some very expensive ones that you can buy pre-made and is a perfect holiday recipe! Be sure to use dried herbs and not powdered. Dried herbs are the bigger flakes that haven’t been ground fine.
1 clove garlic, crushed or garlic powder
2 (8 oz.) pkgs. cream cheese, softened
1 cup (2 sticks) butter or margarine
1 tsp. dried oregano
1/4 tsp. each of dried basil, dill weed, marjoram, thyme,
Blend all ingredients together. This will keep in the refrigerator for 1 week or in the freezer for 3 months.
Here’s a recipe for you fruit lovers! It’s a great recipe to make to use all of those fruit plate Christmas leftovers!
Cinnamon Sour Cream
1/4 cup sour cream
2 tsp. sugar
1/8 tsp. cinnamon
Dash of nutmeg
Mix and serve with fresh fruit. You can use this as a fruit salad dressing. too. If used as a dressing, then you can use canned fruit and garnish with coconut and/or toasted chopped almonds or nuts.