Here are some great Christmas treats that you may like to try! Merry Christmas to you all!

CHICKEN-SRIRACHA BITES

SHRIMP COCKTAIL

CAPRESE’ BITES

SANTA HAT FRUIT KABOBS

RAVIOLI BITES

CHOCOLATE-ROLO COOKIES

RUEBEN PINWILLS

CHICKEN-SRIRACHA BITES

1 lb. bacon

1 pack chicken tenders (8-10 tenders) cut into bite-size pieces

Salt, pepper, garlic powder & onion powder

4 tablespoons Sriracha sauce

4 tablespoons honey

1 teaspoon pepper

Toothpicks

Season the chicken pieces with salt, pepper, garlic powder and onion powder.  Cut the bacon down the middle and wrap each bite-size piece of chicken with a piece of bacon and secure it with a toothpick.  Place the bacon-wrapped chicken in a baking dish.  Mix the Sriracha sauce, honey and pepper together and pour evenly over the bacon-wrapped chicken.  Bake at 375 for 35 to 45 minutes.  Let cool before serving.

SHRIMP COCKTAIL

16 to 20 jumbo shrimp with shells on (this is about 1lb.)

1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag

1 large lemon, quartered

4 tablespoons salt

2 tablespoons vinegar

1 cup zesty cocktail sauce

2 heaping teaspoons prepared horseradish

Parsley and lemon for garnish

In a large pot, place 4 quarts of water, crab boil bag, salt, lemon (squeeze juice of quartered lemon pieces into the water and throw the quarters in the water) and vinegar.  Bring to a boil then reduce heat to medium and let simmer for about 15 minutes.  This will really give the water a great flavor for the shrimp.  Meanwhile, mix the cocktail sauce and horseradish together and place in the fridge.  Next, place the shrimp into the boiling water and boil for exactly one minute.  Remove from heat, and cover the pot with a tight-fitting lid for 10 minutes.  Pour water and shrimp from the pot into a large colander.  Drain well and discard crab boil bag and lemon.   Once they cool down enough to touch, carefully peel each shrimp.  At this point you are ready to assemble.  I prefer my shrimp chilled so I place them in the fridge for a little while or leave overnight.  Take 3 martini or wine glasses; place a few tablespoons of sauce into each glass and place parsley on top of sauce for garnish.  Assemble shrimp around the rim of the glass and place a lemon wedge on the glass for garnish.   This recipe yields about 6 – 8 shrimp per person, so I can get 3 servings out of this recipe.  It’s also fun to buy the tiny clear cups, place a tablespoon sauce in the cup and garnish with 2 shrimp.

CAPRESE BITES

Cherry tomatoes cut in half

Fresh mozzarella balls cut in half

Fresh basil

Toothpicks

Place a small piece of basil on the toothpick then a slice of tomato and a slice of mozzarella.

SANTA HAT FRUIT KABOBS

Green grapes

Banana slices

Fresh strawberries, tops sliced off

Mini marshmallows

Tooth picks

Place a grape, then a banana slice, a strawberry slice and mini marshmallow on top.  These are adorable!

RAVIOLI BITES

1 (8-ounce) package of refrigerated mini ravioli

1 jar marinara sauce

Fresh basil for garnish

Appetizer spoons (you can find these at Party City)

Cook the ravioli according to the package directions and drain well.  Place a teaspoon of warmed sauce into each spoon.  Place 2 ravioli on top of the sauce and garnish with fresh basil.

ROLO-CHOCOLATE COOKIES

2 ¼ cups flour

¾ cup unsweetened cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 t. vanilla

2 eggs

1 cup chopped pecans

1 (9-ounce) package Rolo candies

1 T. sugar

4 ounces vanilla-flavored almond bark

In a small bowl, combine flour, cocoa and baking soda.  In another large bowl, beat sugars and butter until light and fluffy and then add vanilla and eggs, mixing well.  Gradually add flour mixture and ½ cup of the pecans.  For each cookie, with well-floured hands, shape 1 tablespoon of dough around each Rolo candy, covering completely.  In a small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar.  Press one side of the cookie into the sugar mixture.  Place nut side up 2” apart on an ungreased cookie sheet.  Bake at 350 for 10 minutes.  Cool completely then place cookies on wax paper.  Melt the almond bark in a microwave and drizzle over cookies.

REUBEN PINWELLS

1 sheet of frozen puff pastry, thawed

2 tablespoons Thousand Island dressing (I recommend Marie’s)

4 thin slices of deli corned beef

¾ cup shredded Swiss cheese

½ teaspoon onion powder

½ cup shredded sauerkraut, drained very well.

Gently roll out the puff pastry with a rolling pin.  Spread Thousand Island dressing evenly over pasty.  Next place the corned beef slices on the pastry.  Top with remaining ingredients and carefully roll up.  Using a bread knife, gently cut ½” slices and place them on a baking sheet sprayed with cooking spray.  Bake at 400 for 15 minutes.  Serve with extra Thousand Island dressing, if desired.