Spread a little holiday cheer this Christmas with festive appetizers and
drinks.
Studio 5 Contributor Emily Bradley shares her favorite holiday recipes,
perfect for any Christmas party or celebration.
TWO-BITE MINI POPTARTS
1 c. fresh or frozen cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts
FOR THE POPS
wooden popsicle sticks
GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)
In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove
over medium heat until mixture has thickened. Remove from heat and allow mixture to
cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I
suggest using a ruler to measure into equal sizes. Use a butter knife to score your pie
crust before cutting).
Place a wooden popsicle stick on top of one of the cut rectangles, then spoon a small
amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking
care not to get it near the edges or it will seep out while baking. Gently lay a second
rectangle over the top of the cherry filling. Press the edges of the rectangles together with
a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees
for 8-10 minutes, or just until the edges begin to brown.
In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food
coloring, if desired. I also like to add a tiny bit of cherry puree to the glaze for extra cherry
flavor. (Culinary Traditions has a line of fruit purees that are available at Orson Gygi –
YUMMY!) Spoon over cooled poptart pops, sprinkle with colored sugar, and allow the glaze
to harden slightly before serving. Enjoy!
SPINACH BALLS
1(10 oz) package frozen CHOPPED spinach, thawed, squeezed dry (I put the spinach in a
towel and wring the towel.)
1 Cup corn bread stuffing mix (I use Mrs. Cubbison)
1/2 Cup finely grated Swiss Cheese
6 TBS butter
1 small onion, finely chopped
2 eggs
1/4 tsp nutmeg
Saute onion in butter until translucent. In large bowl, combine onion and butter mixture
with remaining ingredients, blending well.
Shape into 1″ balls. Bake on an ungreased cookie sheet at 350 degrees for 15 minutes.
To freeze: Before baking place balls on cookie sheet. Freeze uncovered for 1-2 hours.
Place in plastic bag. Thaw before baking. Will keep several weeks.
Carefully pierce each spinach ball with a toothpick and arrange on a cone shaped styrofoam
to resemble a Christmas tree. Serve dipping sauce on the side.
DIPPING SAUCE: 1/2 Cup mayonnaise and 1 TBS horseradish.
PEACH PEAR ITALIAN CREAM SODA
Peach Pear Italian Soda (Archer Market brand at Target)
Heavy Whipping Cream
Pebble Ice (Available at Sonic, Macey’s Grocery Store)
Fill glasses with pebble ice, pour in a splash of cream and slowly pour in Italian soda.
Target has a variety of Italian Sodas in several different flavors – the peach pear is my very
favorite.
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