I really don’t remember when I started doing Holiday Cheer, but I started my first blog in 2008 and I was doing it for a year or two before then, so I may have started it in 2006, which means this is my eighth year. The first year or two I did via an email list. People joined the list and everyday during December, I sent an email with a recipe included. It appears I moved to my blog in 2009. As I have for the past couple of years, I’ll have some guest bloggers, but I’ll also be doing some posts myself.
Since for most December 1st ushers in a busy social calendar, here’s some recipes to take along to one of your gathers: Herb Veggie Dip, 7-Layer Bean Dip and Sugar and Cinnamon Pecans.
Herb Veggie Dip Mix
1 tbsp parsley
1 tbsp thyme
1 ½ tsp dried tarragon
1 ½ tsp minced onion
¾ tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 cups sour cream
2 tsp lemon juice
Combine all ingredients and mix until well blended. Cover and refrigerate at least 4 hours before serving. Serve with assorted fresh vegetables.
NOTE: To make a gift of this recipe, combine all the herbs together and store in a ziplock bag (I use the ‘jewelry bags found at hobby stores). Attach a gift tag onto the bag with instructions to add herb mix with 2 cups sour cream and 2 tsp lemon juice.
7-Layered Bean Dip
1 can (16 oz) refried beans
1 pkg taco seasoning
1 (12 oz) carton avocado dip
1 (16 oz) carton sour cream
1 (4.5 oz) can chopped or sliced black olives
2 large tomatoes, seeded and chopped
1 (16 oz) jar picante sauce
1-2 cups shredded cheddar cheese
Combine refried beans and taco seasoning . Spread bean mixture into the bottom of a 12x8x2 pan (I use an 8×8 pan). Layer remaining ingredients. Serve with tortilla chips.
If fixing ahead of time, I always wait to add the cheese until just before serving.
CINNAMON and SUGAR PECANS
1 large egg white
3 cups pecan halves
1/3 cup cinnamon & sugar
*For a cinnamon sugar mixture:
use one tablespoon cinnamon to 1/3 cup sugar.
Be sure to use good quality cinnamon.
2 teaspoons good vanilla
1/4 teaspoon salt
Preheat oven to 300 degrees.
- Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
- In a small bowl, stir the cinnamon, vanilla, sugar, and salt together. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
- Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.
It is Christmas in the heart that puts Christmas in the air. ~W.T. Ellis