Sweets & Treats Cookie Swap!
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Sweets & Treats Cookie Swap! Ring in the holidays with all the smells, tastes and sounds of Christmas. What says holidays better than cookies! There are so many kinds that we could never make all of these cookies and still enjoy all the other pleasures of the season. A cookie swap can be lots of fun, plus you end up with a multitude of cookie varieties, even though you only had to bake one kind. What a great way to discover new cookie recipes, short cut your holiday baking, and have fun with friends! It’s like having your own cookie elf! A cookie swap isn’t only about the cookies. It is a way to take a break from the hustle and bustle of the holidays and share some tasty treats, humorous stories and laughter with other cookies lovers. And who doesn’t love a cookie? You can use all or parts of the party box, or even mix and match from other party boxes, to create a customized Cookie Swap in your own home. So let’s get baking! 1 ©Copyright. All rights reserved Life of the Party Always® Sweets & Treats Cookie Swap! Invitations Who’s at the Party? A Cookie Swap is no ordinary party! No one arrives or leaves a cookie swap party empty handed. In fact you leave with more than you came with because there’s more to this party than just cookies. As if cookies aren’t a good enough reason to have a party! However you let people know about your party be sure your invitations include at least the following information: 1. Date 2. Time 3. Location 4. Dress Code –RSVP by date (usually 1 week before the party) Send your invites a month to three weeks before your event so people have plenty of time to respond. Here is a detailed Cookie Swap Invitation for you to use. The ideal time for a Cookie Swap is a weekday, early evening. This gives you enough time to socialize with drinks and appetizers and then launch into the Cookie Swap! 2 ©Copyright. All rights reserved Life of the Party Always® Sweets & Treats Cookie Swap! Menu The smell of freshly baked cookies greets your guests as they enter your door. The halls are decked and Christmas music fills the air. ‘Tis the Season to be Jolly, especially with all the snacks and beverages we have created for you to share with friends. We have a savory menu that is easy to make yet interesting and flavorful. Who needs to go into a sugar coma just as the holidays are about to kick into full swing? You have a step by step plan of how to pull it all together with ease right here in the party plan. Cocktails Red & Green Martinis Or Mulled Wine Savory Snacks Mini Mushroom Tartlets Shrimp Wonton Cups Mini Holiday Cheese Balls with Crudités Pizzettes 3 ©Copyright. All rights reserved Life of the Party Always® Sweets & Treats Cookie Swap! Recipes Cocktails Grinch Martini Ingredients: 1 ounces Midori melon liqueur 2 ounces Vodka 1 ounce Cointreau Orange Liquor 1/2 ounce lemon juice 1 teaspoon simple syrup 1 maraschino cherry Directions: Pour the ingredients into a martini shaker with ice. Shake well. Strain into a chilled martini glass. Garnish with a Maraschino cherry. 4 ©Copyright. All rights reserved Life of the Party Always® Red Apple Martini (Rudolph’s Apple) Ingredients: 1.5 ounce sour apple schnapps (Pucker) 1.5 ounce Canadian whiskey (Crown Royal) 1.5 ounce cranberry juice 1 Red Apple, thinly sliced 1 can of Sprite (not diet) Directions: Slice apple down the center to make a large slice to put in the glass or cut the apple in thin wedges to place on the rim of the glass. Place the cut apple in a bowl of Sprite to keep it from turning brown. Fill a shaker can with ice, and pour in the sour apple schnapps, whiskey, and cranberry juice. Shake well, then strain into a chilled martini glass. Mulled Wine The drink originated in older times when wine would often go bad or just didn’t come out right. It was discovered that when bad wine was mixed with spices, fruits and honey it was possible to drink again. Pick up an inexpensive bottle of red wine or if you have a 5 ©Copyright. All rights reserved Life of the Party Always® bottle or two of wine that just doesn’t get finished…. if that is possible…..and brew up a batch of Glühwein, picturing yourself in the snowy German countryside at Christmastime. You will love the smell throughout your home! Ingredients: Serves 8-10 2 (3-inch) cinnamon sticks 5 cardamom pods 3 black peppercorns 4 whole cloves 1/2 cup sugar 1 1/2 cups water 1/2 cup brandy 1 (750-ml) bottle dry red wine such as Côtes du Rhône (inexpensive wine is perfect for this) 1 vanilla bean, halved lengthwise 1 small orange, thinly sliced 1 small lemon, thinly sliced Directions: Wrap cinnamon sticks, cardamom pods, peppercorns, and cloves in cheesecloth and tie with string. Bring sugar and water to a boil in a 5-quart heavy (non aluminum) pot, stirring until sugar is dissolved, then add spice bag, wine, vanilla bean, and fruit. Simmer, uncovered, stirring occasionally, 30 minutes. 6 ©Copyright. All rights reserved Life of the Party Always® Savory Snacks Mini Mushroom Tartlets Inspired by Martha Stewart Ingredients: 1 sheet frozen puff pastry, thawed and cut into 1-inch rounds 1 tablespoon extra-virgin olive oil, plus more for muffin pan 1 large shallot, diced small 1 pound cremini mushrooms, large chop 1/3 cup Port wine Coarse salt and ground pepper 2 teaspoons fresh rosemary leaves, plus more for serving, finely chopped 3/4 cup grated Gruyere cheese (2 ounces) Directions: Preheat oven to 375 degrees. Place cut puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. 7 ©Copyright. All rights reserved Life of the Party Always® In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Add port and cook until liquid is absorbed into the mushrooms. Season with salt and pepper. Stir in rosemary and remove skillet from heat. Lightly oil mini muffin cups. Divide mushroom mixture among cups, then top each with cheese and a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more rosemary. Serve warm. Shrimp in Wonton Cups Ingredients: 1 package of square wonton wrappers Olive Oil Spray 1/3 cup mayonnaise 2 tablespoons chopped fresh cilantro 5 teaspoons fresh lime juice 1/2 of a red bell pepper, finely diced 1/2 mango, finely chopped 3/4 teaspoon Sriracha (more or less depending on heat desired) 8 ©Copyright. All rights reserved Life of the Party Always® 12 ounces peeled cooked medium shrimp, coarsely chopped Fresh cilantro leaves Directions: Preheat oven to 325°F. Place wonton squares on work surface and lightly spray them with olive oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. They can be made 3 days ahead. Remove cups from tins and store airtight at room temperature. Whisk mayonnaise, chopped fresh cilantro, lime juice, red bell pepper, mango, and Sriracha in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. Salad can be prepared up to 1 day ahead. Cover and refrigerate. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup no more than 45 minutes before party starts or they can lose their crunch. Garnish with cilantro leaves. 3 Festive Cheese Ball Flavors Base Recipe: 1/2 cup (1 stick) unsalted butter, softened 3 packages cream cheese (8 ounces each) 2 tablespoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 5 dashes hot sauce (such as Tabasco) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 9 ©Copyright. All rights reserved Life of the Party Always® BACON CHEDDAR AND CRANBERRY: 1 pound extra sharp cheddar cheese, finely shredded 1/4 cup apricot pineapple preserves 8 slices bacon, cooked crisp & crumbled 3/4 cup dried cranberries, finely chopped GOAT CHEESE AND SUN DRIED TOMATO: 8 ounces goat cheese 2 tablespoons sun dried tomatoes, finely chopped 1/2 cup fresh chives, finely chopped ROQUEFORT AND PECAN: 6 ounces Roquefort cheese 1 shallot, minced (about 1 tablespoon) 2 teaspoons brandy 1 cup toasted pecans, coarsely chopped Directions: Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls. Flavor #1 - Stir cheddar cheese, bacon and apricot preserves with base mixture in the first bowl. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Form into mini balls. Roll cheese ball in cranberries to coat before serving. Flavor #2 - Stir goat cheese and sun dried tomatoes with base mixture in remaining bowl. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Form into mini balls. Roll in chives to coat before serving. Flavor #3 - Stir blue cheese and shallot with base mixture in second bowl; add brandy.