Chicken Crescent Wreath

This easy-to-assemble appetizer is sure to bring life to your Christmas dinner parties. The
wreath shape of the dish along with the colorful fillings make it perfect for the holiday season.

Ingredients:
 Two 8 oz. refrigerated crescent rolls
 One cup of shredded Colby-Monterey Jack cheese
 2/3 cup condensed cream of chicken soup, undiluted.
 ½ cup of chopped fresh broccoli
 ½ cup of chopped sweet red pepper
 ¼ cup chopped water chestnuts
 5oz. white chicken, drained, or ¾ cup cubed cooked chicken
 Two tablespoons chopped onions

Directions:
 Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing
the outer edge of pan and wide ends overlapping.
 Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over
filling and tuck under wide ends (filling will be visible).
 Bake at 375° for 20-25 minutes or until golden brown.
Freeze option: Securely wrap cooled wreath in foil before freezing. To use, remove
from freezer 30 minutes before reheating. Remove wreath from foil; reheat on a
greased baking sheet in a preheated 325° oven until heated through.

Ham ‘n’ Cheese Biscuit Stacks

These deli delights make wonderful, well-rounded snacks to serve. These sandwich sliders are
versatile, whether going to a cocktail party or a local brunch. They have the capability to simple
or sophisticated.

Ingredients:

 Four 6oz. small refrigerated flaky biscuits (5 count)
 ¼ cup stone-ground mustard
 10 thick slices deli ham, quartered
 10 slices of Swiss cheese, quartered

Assembly:
 ½ cup softened butter on biscuits
 ¼ cup chopped green onions
 ½ cup stone-ground mustard
 ¼ cup mayonnaise
 ¼ cup honey
 2 ½ cups shredded romaine lettuce
 20 pitted ripe olives, drained and patted dry
 20 pimiento-stuffed olives, drained and dried.
 40 sturdy toothpicks
 Assembly order is your choice

Christmas Meatballs

Ingredients:
 Two large eggs, lightly beaten
 One packet of onion soup mix
 ½ cup seasoned bread crumbs
 ¼ cup chopped dried cranberries
 Two tablespoons minced fresh parsley
 1-1/2 pounds of lean ground beef

Sauce:
 One 14oz whole-berry cranberry sauce
 ¾ cup of ketchup
 ½ cup beef broth
 Three tablespoons of brown sugar
 Three tablespoons finely chopped onions
 Two tablespoons of cider vinegar

Directions:

 In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly.
Shape into 1-in. balls.
 Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper;
microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat
twice with remaining meatballs.
 In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until
heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave,
covered, on high until heated through, 1-2 minutes.