Holiday Party Entertaining Ideas | Texas Event Planning

Holiday Parties:

The holiday season is upon us! As we come together to celebrate this holiday season here are a few holiday treats that can be used at engagement parties, showers, or even to impress your future MIL!

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Marry Merry Eggnog:

4 egg yolks, beaten
1 3/4 cups milk
1/3 cup sugar
1/4 tsp. ground nutmeg
1 cup whipping cream
2 tsp. vanilla
1 1/2 cups fresh or frozen berries approx. 6 oz. May use either of(blackberry/blueberry/raspberry). If using frozen, have berries thawed and drained of excess liquid.
In a heavy saucepan combine egg yolks, sugar, nutmeg, and milk. Stir and cook over medium heat until mixture coats a metal spoon.
Remove from heat and place pan in ice water while stirring for 2 minutes.

Stir in vanilla and whipping cream. Cover and chill 4 to 24 hours. Place berries in pitcher or individual glasses. Pour eggnog over berries. Enjoy!

White Chocolate Latte

1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped

Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.

Mini Antipasto Pastry Platter

1 pkg. (9.5 ounces) Pepperidge Farm® Mini Puff Pastry Shells
1/4 cup Marinated Artichoke Hearts
1 tbl. Sun Dried Tomatoes packed in oil
1 tsp Parsley
1/4 cup Mozzarella Cheese
1 tbl Roasted Sweet Red Peppers
1 tsp Fresh Basil Leaves

Directions: Bake, cool and remove the "top" of the shells according to the package directions. Reduce the oven temperature to 350°F.
Fill each shell with one or more of the Assorted Antipasto Fillings. Place the filled shells on a baking sheet.
Bake at 350°F. for 5 minutes or until hot.

Assorted Antipasto Fillings: (Each filling makes enough for 6 shells)
Artichoke & Sun-Dried Tomato: Stir 1/4 cup drained and finely chopped marinated artichoke hearts, 1 tablespoon drained and chopped sun-dried tomatoes packed in oil and 1 teaspoon chopped fresh parsley in a small bowl. Garnish each with shaved Parmesan cheese.
Mozzarella & Roasted Red Peppers: 1/4 cup diced mozzarella cheese, 1 tablespoon chopped roasted sweet red peppers and 1 teaspoon chopped fresh basil leaves in a small bowl.
Oil-Cured Olives & Cream

Bacon and Date Appetizer:

1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon

Preheat Broiler
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.

Individual Cheese Balls:

2 (8 ounce) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 1/2 cups ground walnuts

In a small bowl, combine the first six ingredients; mix well. Shape into 1-1/2-inch balls. Roll in nuts. Chill thoroughly. Serve with crackers.