(Culinary.net) It’s the holiday season and your family can feel the cheer as loved ones fill their appetizer plates and excitement fills the air as gifts are being placed beneath the tree.

Someone asks, munching away near the table, “Wow, how did you make this?” In your mind, you think, “It was too easy.”

These Savory Cheese Balls are not only simple to make but perfect for any holiday get-together or celebration. They’re fun to create and even more enjoyable to dive in to once finished. Texture and color are the name of the game with this recipe. The result is a beautiful array of red, gold and green, all on one plate.

Start by rolling cream cheese into balls and mixing up three bowls with powerful flavors to create the three different colors. The “green” bowl gets parsley, thyme, rosemary and, of course, some garlic, just for an extra kick of seasoning. The “gold” ball calls for caraway seeds, poppy seeds and garlic. Finally, the “red” ball includes cranberries and pecans.

Simply roll each cream cheese ball around gently until it’s coated. It doesn’t get any simpler than that. Display the array of cheese balls on a festive plate for something equally cheery and heavenly. Serve the plate with crackers, fruit or vegetables for complementary dipping options.

Find more recipes and holiday fun this season at Culinary.net.

Watch video to see how to make this recipe!

Savory Cheese Balls

Servings: 6-12

• 2          packages (8 ounces each) cream cheese
• 2          tablespoons caraway seeds
• 1          teaspoon poppy seeds
• 2          cloves garlic, minced, divided
• 1/4       cup parsley, chopped
• 2          teaspoons thyme leaves, chopped
• 1          teaspoon rosemary, chopped
• 1/4       cup dried cranberries, chopped
• 2          tablespoons pecans, chopped
• crackers (optional)
• fruit (optional)
• vegetables (optional)

1. Cut each cream cheese block into three squares. Roll each square into ball.
2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
4. In third small bowl, combine cranberries and pecans.
5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

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Hearty, filling, festive recipes to complement your main course

(Family Features) Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.

These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.

Discover more holiday recipes by visiting Culinary.net.

Roasted Sweet Potatoes with Marshmallow Sauce

Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

• 1/4 cup avocado oil
• 1/2 stick butter, melted
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste
• 3 pounds sweet potatoes, sliced in circles

Marshmallow Sauce:

• 1 tablespoon butter
• 2 cups mini marshmallows, plus additional for garnish, divided
• 1/2 cup heavy whipping cream

1. Heat oven to 400 F.
2. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes.
3. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish.
4. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.

Note: Recipe can be doubled for large crowds.

Sprouts and Squash Roast

Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

• 1/4 cup avocado oil
• 1/2 stick butter, melted
• 1/2 cup grated Parmesan cheese
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon thyme
• salt, to taste
• pepper, to taste
• 1 package (12 ounces) frozen Brussels sprouts
• 1 package (10 ounces) frozen butternut squash
• 1 package (2 1/2 ounces) real bacon pieces
• 1 cup pecans
• 1/2 cup pumpkin seeds
• 1/2 cup cranberries

1. Heat oven to 400 F.
2. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.
3. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.
4. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Note: Recipe can be doubled for large crowds.

Herbed Wild Rice and Apples

Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

• 4 tablespoons butter
• 1 tablespoon minced onion
• 1 apple, chopped
• 2 packages (8 ounces each) long-grain wild rice
• 2/3 cup apple juice
• 1 package (2 1/2 ounces) real bacon pieces
• 1 tablespoon rosemary
• salt, to taste
• pepper, to taste
• 2/3 cup pecans
• 2/3 cup cranberries
• garlic and herb cheese spread, for garnish (optional)

1. In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes.
2. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.

Note: Recipe can be doubled for large crowds.

SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

Add Fresh Grape Flavor to Holiday Festivities

(Family Features) As holiday guests arrive full of cheer in anticipation of a mouthwatering meal, you can start the celebration with a light yet flavorful salad that looks as delicious as it tastes. Start with a signature ingredient like grapes, which can elevate festive dishes from appetizers and cocktails to sides, main courses and desserts.

This Lemony Grapes and Greens Salad offers an easy, impressive dish featuring Grapes from California with their crisp, juicy burst of flavor to complement a homemade lemon vinaigrette adorning mixed greens, slivered onions, diced avocado and pistachios. Available into January, fresh California grapes are a perfect solution for the holiday season.

Don’t forget: You can also elevate the aesthetic appeal of your gathering by using fresh California grapes as decor by draping them along the dining room table, using them to fill vases and complement floral arrangements or freezing them to use as homemade ice cubes in cocktails.

Visit grapesfromcalifornia.com to find more holiday recipe and decor ideas.

Watch video to see how to make this recipe!

Lemony Grapes and Greens Salad
Prep time: 25 minutes
Servings: 6

Lemon Vinaigrette:

• 1/4       cup extra-virgin olive oil
• 3          tablespoons lemon juice
• 1          tablespoon honey
• 1          garlic clove, minced
• 2          teaspoons spicy brown or stone-ground mustard
• 1/8       teaspoon sea salt
• 1/8       teaspoon pepper

Salad:

• 10        cups mixed torn greens (endive, watercress, frisee or butter lettuce)
• 1 1/2    cups halved Grapes from California
• 1/2       cup slivered red onion
• 1          large firm but ripe avocado, peeled, pitted and diced
• 1/3       cup roasted, salted pistachio kernels

1. To make lemon vinaigrette: In small bowl, whisk olive oil, lemon juice, honey, garlic, mustard, salt and pepper. 
2. To make salad: In large bowl, mix greens, grapes and onion. Drizzle with dressing and toss well to coat. Add avocado. Sprinkle with pistachios. Toss lightly.

Nutritional information per serving: 230 calories; 4 g protein; 19 g carbohydrates; 17 g fat (67% calories from fat); 2.5 g saturated fat (10% calories from saturated fat); 0 mg cholesterol; 130 mg sodium; 5 g fiber.

SOURCE:
California Table Grape Commission

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.