Easy recipes to use all of those Christmas leftovers and New Year’s recipes that your party guests will love! Make your holiday leftovers delicious!
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.