This Christmas Eve we had my parents over for a little holiday party with drinks and appetizers. There was also a round of Scattergories, a photo shoot and a movie before heading to bed to wait for Santa to arrive.
Roasted Artichoke Salad: Preheat oven to 400F. Toss 1 package of frozen artichoke hearts that have been defrosted with 1 tablespoon of olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for 25 minutes. Whisk together the dressing for the salad: 2 tablespoons white wine vinegar, 1/4 cup olive oil, 2 tsp dijon mustard, and 1 tsp agave. Toss dressing with warm artichoke hearts and 1 tablespoon of capers; serve room temperature.
Trio of olives: garlic stuffed, oil cured, & Greek Mix
Veggies with Ranch Dip
Crackers with Wayfare Hickory Cheddar Spread
Gardein Chik'n Fingers with Smoked Paprika Dip: For the Dip- 1/4 cup sour supreme, 1/4 cup vegenaise, 1 heaping tsp of hot smoked paprika, 1/2 tsp garlic powder, 1/4 tsp dried parsley, 1/4 tsp onion powder, salt and pepper to taste- whisk together!
Bourbon Spiked Soy Nog
Chocolate Bock Gingerbread Cupcakes with Orange Spice Glaze
After eating and drinking came photos:
The appetizers look good.
Happy holidays.
How do you make the smoked paprika dip?