Today I have a delicious Christmas Dinner for 8 for Less than $30. The Food Network’s Aaron Sanchez and Walmart’s Holiday Meals put this Christmas menu together to help make things simple, and to help people who are on a tight budget this holiday season . The Christmas meal will be perfect for entertaining holiday guests without breaking the bank.

The meal ideas include:

• One 10-pound Spiral Cut Half Ham
• Three 8-ounce cans Del Monte Green Beans
• One 10-pound bag of Russet potatoes
• One 12-count package of Sara Lee dinner rolls
• One 10 inch Pumpkin Pie

Here’s the spread:

Ham with Mango Jalapeno Glaze

Ingredients:

• One 10- to 12-pound spiral cut half ham
• 12 cloves for studding ham
• 1/2 cup mango jalapeno jelly (recipe following)
• 2 T Dijon mustard

Directions:
1.) Preheat oven to 350°F.
2.) Distribute cloves between slices of ham. On a rack in a roasting pan bake ham in middle of oven for 1 1/2 hours.
3.) In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.
4.) Transfer ham to a platter and let stand 15 minutes before slicing.

Chipotle Roasted Garlic Mashed Potatoes

Ingredients:

• 5 large baking potatoes, peeled and quartered
• 1 cup hot milk
• 4 tablespoons butter
• 1 canned chipotle in adobo, peeled and seeded
• 1 cup of canola oil
• 6 cloves of garlic
• Salt and pepper to taste

Directions:
1.) Boil potatoes in salted boiling water until tender, about 15 to 20 minutes. Place the potatoes in a food processor and purée, adding milk and butter until incorporated. Transfer potatoes to a large serving bowl.
2.) In a small sauce pot combine oil and garlic and simmer over low heat for 20 minutes until garlic is tender. Drain oil and reserve it in a small bowl. On a cutting board chop garlic and chipotle into a fine paste. Stir garlic-chipotle mixture into the oil; let cool.
3.) Add cooled garlic-chipotle oil to the potatoes. Mix well and season with salt and pepper to taste before serving.

Green Bean and Mushroom Picadillo

Ingredients:

• 2 cans green beans
• 1 T olive oil
• 8 oz. sliced white mushrooms
• 2 cloves garlic, minced
• 2 tsp chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/3 cup red wine
• 1/3 cup chicken broth
• 1/3 cup grated Cotija cheese or Parmesan cheese

Directions:
1.) Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add garlic and thyme and cook until garlic is fragrant, about 1 minute. Season with kosher salt and freshly ground black pepper to taste.

2.) Add red wine and chicken broth to the skillet and bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes.

3.) Add green beans to mushroom sauce and toss to coat. Spoon into a large serving dish and top with cotija or parmesan cheese.

Veggies with Aaron Family ranch sauce

• 1 1/2 cups mayonnaise
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon of chopped garlic
• 1/2 tablespoon of chopped cilantro
• 1 tablespoon of hot sauce
• 2 tablespoons fresh lime juice
• Assorted crudités (such as carrot and celery sticks)
• Corn tortilla chips

Preparation:

Whisk ingredients in medium bowl to blend. Transfer to serving bowl. (Can be
made 1 day ahead.) Cover; chill.
Arrange crudités on platter. Place chips in basket. Serve with dip.

Images: Walmart

Post from: She Knows Parties

Most of the calories and sugar in your cocktails are in the mixes and the soda you use to make them. Instead of the usual spritzer, juice or soda, substitute your mixer with a “Hint” of Pomegranate-Tangerine or Mango-Grapefruit flavored water.

Add Hint as a mixer to your favorite vodka or rum, it’s the perfect alternative for a healthy holiday drink. It has no carbs, calories, sugar or sodium. It still gives your cocktail or holiday mixers flavor without adding on extra calories, which we all know adds on those extra pounds we’ll all be trying to lose in January!

Leave out the alcohol for even fewer calories and delicious family and kid friendly party drinks that are lower in calories than the normal party punch.

Here are a couple recipes to get you started.

Red and Green Pomegranate Punch

• 2 bottles Pomegranate-Tangerine Hint
• 1/2 cup sugar substitute (like Splenda)
• 1 1/2 cup Vincent Van Gough Vodka Pomegranate
• 1 splash of lime
• 1 lemon thinly sliced
• Pomegranate seeds
• Fresh mint leaves

Shake together with ice, garnish with the fresh mint leaves, lemon and pomegranate seeds on top.

Tropical Holiday Getaway

• 2 oz Mango Grapefruit Hint
• 1 1/2 oz 3-Olives mango vodka
• Splash of lime juice
• Crushed pineapple wedge
• 1 piece of mango for garnish

Shake together with ice and garnish with mango slice.

As always remind your friends and guests to drink responsibly, even during the holiday season.

Images Hint

Post from: She Knows Parties

• Shrimp Tray (5 servings)
• Vegetable Tray (10 servings)
• Hillshire Farms Little Smokies (8 servings)
• Pillsbury Crescent Rolls (6 servings)
• Land O’Lakes Egg Nog (8 servings)
• Red Velvet cake

With many budgets tight this holiday season it’s good to know you can put together a New Years Eve meal for your guests without breaking the bank.

Check out the spread! Definitely looks delicious to me. The cake looks wonderful! I think I might have to make it next week (from scratch). I like red velvet cake, but I haven’t made it for a while, and that cream cheese and coconut icing sounds wonderful.

Creamy Coconut frosted Red Velvet Cake

• 2 8-ounce packages cream cheese, room temperature
• 1/4 cup of softened butter
• 1 1/2 cups powdered sugar
• 2 cups sweetened flaked coconut (about 6 ounces), divided
• 1 teaspoon of vanilla extract
• 1 teaspoon of lime zest

Preparation:

1. Beat cream cheese, butter and vanilla extract in medium bowl until smooth.
2. Beat in powdered sugar; fold in 1 cup flaked coconut and lime zest.
3. Spread frosting on cakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut

Smokies filled Mushrooms

• 6 little smokies, cut into 1/4 inch pieces
• 1 teaspoon of chili powder or cayenne
• 1 1/2 teaspoons dried oregano
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon chopped garlic garlic
• 1 8-ounce package cream cheese, room temperature
• 1 large egg yolk
• 1 tablespoon chopped cilantro
• Olive oil
• 24 large (about 2-inch-diameter) mushrooms, stemmed
• 1/3 cup olive oil

Preparation:

1. Sauté sausage,oregano, chili powder and garlic in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.
2. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce and cilantro , then cream cheese. Season filling with salt and pepper; mix in egg yolk.
3. Brush 15×10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with remaining olive oil; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
4. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
5. Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Coquito ( puerto rican style egg nog)

• 2 cans of egg nog
• 1/2 cup of coconut milk
• 1/2 cup of coconut cream (optional also called coco lopez)
• 1 cup of white rum
• 1 teaspoon of cinnamon

Preparation:

Place all ingredients in a blender and puree for 3 minutes at high speed till frothy.

Serve chilled and with a dusting of cinnamon.

Mexican shrimp cocktail

• 12 cooked large shrimp (1/2 lb)
• 2 plum tomatoes, finely diced
• 1 scallion, thinly sliced
• 1/2 jalalpeno finely diced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1tablespoon of chopped cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 California avocado

Garnish: lime wedges
Preparation:

1. Stir together tomatoes, scallion, jalapeno ,cilantro, lemon and lime juices, salt, and pepper.
2. Just before serving, finely dice avocado and stir into tomato salsa.
3. Chop shrimp into quarter inch piece and toss into tomato avocado salsa. Great served on top of tortilla chips.

Blue Cheese Stuffed Rolls

Ingredients:

• 1 tube crescent rolls
• 3/4 stick unsalted butter, melted
• 1/4 pound chilled blue cheese (preferably Stilton or Gorgonzola), crumbled
• 1/2 cup of diced apples
• 1 tablespoon of chopped walnuts
• 1 tablespoon of chopped parsley
• 2 tablespoon of extra virgin olive oil

Preparation:

1. Preheat oven to 400°F with rack in middle.
2. Cut crescent rolls into 1-inch cubes. Put cubes in a large shallow baking pan and drizzle with melted butter, gently tossing to coat. Arrange cubes in 1 layer and bake, turning occasionally, until pale golden and crisp around edges but still soft inside, 12 minutes.
3. Cool crescent cubes slightly in pan on a rack, then poke a hole three fourths of the way through each cube from top using large end of chopstick, making hole about 1/3 inch in diameter. In a small bowl add blue cheese, apples, walnuts, parsley and olive oil mix well and season with salt and pepper. Press about 1/2 teaspoon blue cheese mixture into each hole, mounding slightly.
4. Just before serving, reheat cubes , cheese side up, in baking pan in a 400°F oven until warm and crisp, about 5 minutes.

Images: Walmart/ Aaron Sanchez

Post from: She Knows Parties

Today he’s sharing some holiday entertaining tips, including going gourmet on a budget, making your buffet table look fabulous, and some tips for pulling of a successful last minute holiday party.

Enjoy!

Me: Many have to keep a tight rein on their expenses with the economy. What are some of your favorite tips for making your holiday party gourmet on a budget?

Ryan: Think cheaper cuts of meat and braise them to make them tender. Also, think shrimp and pork tenderloin as an alternative to filet mignon and lobster.

Me: What are some of your favorite foods for holiday entertaining?

Ryan: I don’t like to do the classic turkey ham. An herb crusted prime rib, yorkshire pudding, garlic roasted mashed potatoes and spiked egg nog is a family favorite of mine. It’s very easy to do buffet style and everyone can serve themselves. A roast is very easy to serve and you don’t have to worry about individual temperatures as you would with individual steaks.

Me: Do you have any tips for pulling off a successful last minute holiday party?

Ryan: Everything store bought is not a bad thing. A bag of baked pita chips with hummus is a great little chips and dip alternative. Procuitto wrapped dates stuffed with Parmesan is a quick and easy appetizer that you can pop into the oven and get done in 5 minutes. You can make a great mimosa with Zipang Sparkling Sake, Pomegranate seeds and Eldeflower Liquor.

Me: Any secret ideas for making your holiday buffet fabulous?

Ryan: Use chafing dishes to keep things warm and affordable. They range anywhere from $40-$75 and will pay for themselves throughout the year. These can be found at any restaurant supply store and look fabulous on a buffet table.

I want to thank Ryan for taking time out of his busy schedule to share some holiday entertaining tips with She Knows Party readers.

Image: Istockphoto.com

Post from: She Knows Parties

Today I have some delicious recipes to share with you from SuperValu and Wild Harvest to help you do just that. The best part about these recipes is, they’re no more difficult to make than their less nutritious counterparts, and they’re loaded with delicious fresh flavor.

From Bruschetta, to Bean Salsa, to a Triple Berry Parfait, with these recipes I don’t think your guests will miss the calories! I know I wouldn’t.

Bruschetta
Prep Time: 10 minutes
Bake Time: 10 minutes
Amount: 6 servings

Ingredients:
1 (14.5 ounce) can wild harvest™ organic diced tomatoes with Italian herbs, drained
½ cup freshly grated Parmesan cheese
¼ cup chopped wild harvest™ organic fresh basil
1 tablespoon wild harvest™ organic extra virgin olive oil
12 (½-inch thick) slices wild harvest™ organic baguette bread
- olive oil no stick cooking spray

Directions:
1. In medium bowl, combine tomatoes, Parmesan cheese, basil and oil; set aside.
2. Place bread slices on baking sheet. Spray with liberal amount of cooking spray.
3. Bake in a preheated 375°F oven 10 minutes. Remove from oven; cool.
To Serve: Top bread crostinis with Bruschetta.

Nutritional Info:
Serving Size:
1/6 of recipe

Amount Per Serving:
Calories: 115
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 360mg
Carbohydrates: 13g
Dietary Fiber: 1g

Bean Salsa
Prep Time: 15 minutes
Chill Time: several hours
Amount: about 5 1/2 cups

Ingredients:
2 (15 ounce) cans wild harvest™ organic pinto beans, rinsed and drained
½ cup each diced red, green and yellow bell peppers
1 cup diced red onion
¼ cup wild harvest™ organic extra virgin olive oil
¼ cup red wine vinegar
2 tablespoons wild harvest™ organic honey
1½ teaspoons freshly ground wild harvest™ natural sea salt
1 teaspoon wild harvest™ organic ground cumin
½ teaspoon chili powder
- wild harvest™ organic tortilla chips

Directions
1. In large mixing bowl, combine all ingredients. Salt and pepper to taste.
2. Cover and refrigerate several hours or overnight. Serve with tortilla chips.

Nutritional Information:
Serving Size:
1/2 cup

Amount Per Serving:
Calories: 135
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 340mg
Carbohydrates: 19g
Dietary Fiber: 6g

Prep Time: 10 minutes
Cook Time:
Amount: 2 servings

Triple Berry Parfait
2 (6 ounce) containers wild harvest™ Organic Low Fat Strawberry Yogurt
2/3 cup wild harvest™ Organic Triple Berry Granola
1/2 cup diced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Directions
1. Divide one container of yogurt between 2 parfait glasses.
2. Top with 1/4 of the granola, strawberries, blueberries, and raspberries.
3. Repeat with remaining ingredients.

Nutrition Information
Serving Size:
1/2 of recipe

Amount Per Serving:
Calories: 335
Total Fat: 11
Saturated Fat: 3
Cholesterol: 10
Sodium: 130
Carbohydrates: 54
Dietary Fiber: 7

Popcorn Snack Mix
Prep Time: 10 minutes
Cook Time: 3 minutes
Amount: about 13 cups

Ingredients:
1 (3 ounce) bag wild harvest™ Organic Microwave Light Butter Popcorn
2 cups mini-twist pretzels
1 1/2 cups wild harvest™ Organic Bite Size Cheddar Cheese Crackers
1 1/2 cups lightly roasted whole almonds
1/2 cup fresh grated Parmesan cheese 2 teaspoons wild harvest™ Organic Italian Seasoning
1/2 teaspoon wild harvest™ Organic Black Pepper

Directions:
1. Prepare popcorn according to package directions. Transfer popcorn to a large mixing bowl.
2. Add remaining ingredients to popcorn and toss to coat.

Nutrition Information:
Serving Size:
1/12 of recipe

Amount Per Serving:
Calories: 185
Total Fat: 11
Saturated Fat: 2
Cholesterol: 5
Sodium: 220
Carbohydrates: 15
Dietary Fiber: 3

You can find Wild Harvest Organic products at SuperValu stores nationwide.

Images SuperValu/ Wild Harvest

Post from: She Knows Parties

Kim shared several tips on how you can plan ahead during the holidays to keep yourself, and others on the right track even when you’re entertaining.

Kim said one of the biggest things you can do is to plan ahead.

• Keep frozen berries and 100% juice on hand, you can freeze the juice in holiday shaped ice cube trays to add to your fruit punch to keep it from diluting.
• Make sure you plan to include items from at least two food groups to help your guests feel more satisfied.
• Make your food part of the holiday presentation by using plenty of reds and greens. Some great examples include spinach salad with fresh sliced strawberries, or red and green apples with a fat free caramel sauce.
• A martini glass with a mixture of fresh fruit and garnished with fresh mint is another festive touch that will lend itself to the holiday atmosphere (it’s also great for portion control, but you don’t have to tell your guests that).
• Don’t be afraid to experiment with reduced fat items to lighten the calorie load. Reduced fat ranch, cream cheese, or a fat free Greek yogurt can often be used in party dips without sacrificing taste.
• Salsa makes a great low calorie dip that most people love, it can be served with vegetables, or baked chips for loads of flavor without the guilt.

I want to thank Kim for taking the time out of her day to share these wonderful tips with me, so I could share them with you here. She also shared several great holiday recipes with me, which I’ll be back to post shortly.

Image: sxc.hu

Post from: She Knows Parties

With names like The Grinch and The Green Fairy they’re sure to add to the conversation at your holiday party this year. Make one of these your signature holiday drink and make a whole pitcher full to serve to your party guests.

La Canne Creuse

• 2 parts Calvados
• 1/2 part Pernod Absinthe
• 1/2 part Punt e Mes
• 2 dashes Angostura bitters
• Orange twist

Combine ingredients in a mixing glass. Add ice, and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.

The Grinch

• 1 part Pernod Absinthe
• ½ Part Simple Syrup
• ½ part lemon juice
• 1 egg white

Add all ingredients to shaker except egg white. Shake. Add egg white and shake vigorously. Serve in a rocks glass.

The Green Fairy

• 1 part Pernod Absinthe
• 1 part water
• Juice of 1 lemon
• 1 tsp egg white
• 1 dash bitters

Shake thoroughly with ice and strain into cocktail glass.

Pernod Absinthe is based on the original Pernod Fils absinthe recipe originally developed in 1792. The flavors of Pernod Absinthe come from a combination of Grand Wormwood, Fennel and Star Anise. The dominant flavor is Anise, balanced by the wormwood with a citrusy finish, which balances wonderfully with the flavors of the holidays.

Always remind your friends and guests to drink responsibly, even during the holiday season.

Images and holiday cocktail recipes are courtesy of Pernod Absinthe.

Post from: She Knows Parties

You can use this updated version as your holiday signature cocktail this year. Real maple syrup paired with the fresh mint will give it the perfect flavor for the season, and make snuggling up by the fireplace with friends to reflect on the last year a little toastier.

ZAYA APPLE JACK RABBIT

• ½ oz Zaya Rum
• 1 oz Apple Brandy
• 3/4 oz Fresh Lemon Juice
• 2 oz Fresh Orange Juice
• ½ oz Maple Syrup

Shake it all up and add a mint sprig and apple slices for garnish.

This cocktail is a wonderful recipe to put your guests in the spirit of the holiday season.

Don’t forget to remind your friends and guests to drink responsibly even during the busy holiday season.

Recipe and image courtesy of Zaya Rum

Post from: She Knows Parties

Go beyond the chips and dip, or cheese and crackers  to take your holiday party to the next level without a ton of fuss with these easy holiday appetizers that your friends and family can nibble on while they’re catching up on all the fun things that have happened to them over the last year.

Here’s a roundup of 20 Easy, fun holiday appetizer recipes. Check them out and give your favorites a try.

1. Taco Tartlets
2. Cranberry Meatballs
3. Holiday Appetizer Crab Puffs
4. Crescent Trees
5. Pine Cone Cheese Ball
6. Guacamole and Bacon Canapes
7. Won Ton Cups With Cream Cheese and Chutney
8. Chicken Salad And Cranberry Brie Toast
9. Easy Grilled BBQ Potato Skins
10. Seared Bacon Wrapped Bay Scallops
11. Cheesy Stuffed Artichokes
12. Jalapeno Pepper Appetizer
13. Baby Brie and Crab Appetizer
14. Quichettes and Deviled Eggs
15. Artichoke Bacon Spread
16. Spicy Buffalo Chicken Wings
17. Guacamole Football Field
18. Hot Spinach Dip
19. Mango Tango Party Dip
20. Layered Sun Dried Tomato Spread

I hope this list inspires your holiday party appetizer menu, there are many different and festive flavors here to mix or match for your holiday buffet.

Image (c) L Gerlach

Post from: She Knows Parties

I think it will be great for holiday entertaining and winter parties. Party guests will be able to create their own individualized coffee beverages including holiday classics Pumpkin Spice and Peppermint Lattes. Yum!

So far I’ve tried the Cappuccino, the Cafe Lungo, and the Chococino (hot chocolate). I love the froth on the cappuccino, and the flavor. The hot chocolate was delicious with a rich dark chocolate flavor. The coffee was fairly good, but nothing super special, I’m not sure I’ll use it to brew regular coffee. I think I’ll leave that to the coffee maker and use the Dolce Gusto for the gourmet drinks.

The Dolce Gusto is also a great conversation starter for your holiday parties with it’s unique appearance and coffee abilities it will definitely have your guests talking. It comes with a latte glass, a cup and a saucer. I love the latte glass, you can see the layers in the glass while your drink is being made.

The only drawback I see is that you have to use the special pre-sealed capsules, the cost averages out to about $1 per drink, which is definitely cheaper than purchasing the same drinks at your local coffee shop, but still a little on the high side for at home on a daily basis.

On the positive side it only takes about a minute to make a frothy cappuccino, or brew a steamy cup of coffee.

Overall though I’m very pleased with it, and glad to have it as an addition for my holiday parties, and cold winter mornings. I do like that I can make one cup of coffee at a time, which works great when I’m the only one home in the morning.

I do plan to purchase more of the capsules for cappuccino and I think I’ll give the Gusto Mocha a try next it didn’t come in the coffee beverage assortment that came with the NESCAFE Dolce Gusto. I’m a big mocha fan, so I can’t wait to give them a try. They also have a new skinny cappuccino available which sounds like a great option.

You can find out more about the Dolce Gusto at the Dulce Gusto website, they also have a store locator. I also found the machine and the capsules at Amazon.com

Image L Gerlach

Post from: She Knows Parties