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Must-Have Deliciously Elegant Holiday Party Bites

Loaded Cheese Ball Bites

(Courtesy of Delish)


  • 12 oz. cream cheese, softened
  • 1 c. shredded Cheddar
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 8 slices bacon, cooked and finely chopped
  • 1/3 c. finely chopped fresh chives
  • 1/3 c. finely chopped pecans
  • 18 pretzels sticks


  1. Mix together cream cheese, cheddar, garlic powder, and paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
  2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
  3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
  4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)
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Appetizer Wreath Recipe

(Courtesy of Taste of Home)


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon garlic powder
  • 1-1/2 cups chopped fresh broccoli florets
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped sweet red pepper
  • Celery leaves


  1. Remove crescent dough from packaging (do not unroll).
  2. Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. Bake at 375° for 15-20 minutes or until golden brown.
  3. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
  4. In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.
  5. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

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(Courtesy of Martha Stewart)


  • 1 pound firm tofu, drained and halved crosswise
  • 1/4 cup canola oil, plus more for frying
  • 3 tablespoons minced garlic
  • 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup), plus greens for serving
  • 2 celery stalks, finely diced (1 cup)
  • 1 pound small shrimp, peeled, deveined, and finely chopped
  • 2 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 1/2 cup mung bean sprouts (2 ounces), cut into 1/2-inch lengths
  • 1 large egg yolk
  • 35 fresh or frozen spring roll wrappers (each about 8 inches)

Vinegar-Garlic-dipping sauce


  1. Line a rimmed baking sheet with a double layer of paper towels. Arrange tofu in a single layer on sheet, and top with another double layer of paper towels. Place a baking sheet or a baking dish on top, and weight with heavy cans. Let stand until tofu has released excess liquid, at least 20 minutes (or up to 1 hour). Cut tofu into 1/4-inch dice.
  2. Heat oil in a large skillet over medium heat. Add garlic, scallions, and celery, and cook, stirring, until softened, about 6 minutes. Raise heat to medium-high. Add tofu and shrimp, and cook, stirring, until shrimp are pink, 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and let cool. Stir bean sprouts into cooled shrimp mixture.
  3. Line a baking sheet with plastic wrap, allowing a 1-inch overhang. Whisk egg yolk with 1 tablespoon water. Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a horizontal mound about 3 inches from bottom corner of wrapper. Fold bottom corner over filling, then fold in sides halfway. Starting at the bottom, roll up wrapper to form a tight cylinder. Brush top corner with egg wash, and press to seal. Transfer to prepared baking sheet, and cover with plastic wrap. Repeat with remaining wrappers and filling.
  4. Add enough oil to a large skillet to come 1/2 inch up the sides. Heat oil over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in batches of 3 or 4, add spring rolls, seam side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to paper towels to drain. Serve immediately with dipping sauce.

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