HOLIDAY APPETIZERS EASY CHRISTMAS RECIPES

Is this thing on? Hey y'all, I'm Mandi and this is Mandi in the making. Welcome back to my channel. Welcome back to me. I've been gone for two weeks. I'm back today with three new recipes. They are appetizer recipes. They are perfect for this time of year when you're entertaining. Although we're probably not entertaining quite as much this year, but finger foods is something that I really love around the Thanksgiving and Christmas holidays. So I'm going to share three new recipes with y'all today. They're going to be super yummy. So stay tuned. Before we jump into today's video, how are you? I hope you're doing great. I took some time off. I wasn't expecting to take two weeks off, but it just kind of turned out that way. Once I took one week off, it turned into two weeks. I wasn't planning on it, but I needed the time off. I had other things in my life that needed my attention more so than YouTube. So YouTube is always, it's a plus. It's a great thing. I love it, but it's the first to go when my plate gets too full. But I've emptied my plate off. I'm ready to go and I'm ready to start cooking some new recipes. I cooked a lot over Thanksgiving holiday, but all of those recipes are ones that I've had forever, right? It's family favorites. Now let's try some new ones. We love appetizers around this time of year. They're really great to take to any type of event that you're going to. I know 2020, not a lot of events happening. I get it. But that doesn't mean that you don't get to enjoy nice appetizers and make them for you and your family. Who cares? That's what I'm doing today. Let's do it. Okay. The very first one that we're going to do is in the slow cooker. So it's going to cook for a couple of hours while I do the other two. And something that I really love to take to a New Year's Eve party that we go to pretty much every year are slow cooker cocktail meatballs. And I use chili sauce and grape jelly as the like, what's that called? The sauce to go over it. But this one is a twist on that and it's a little bit different and it's using kielbasa. So I'm pretty excited about this one. We're going to give this one a shot. It's got, like I said, it's got the chili sauce and the grape jelly, but it's got some other stuff in there too. So we're going to get that going. It's very easy. Put that in a crockpot and then we'll do the other two recipes. Here's everything we're going to need for this recipe. It is so simple. I've got my bowl and my spatula and my whisk ready. I am cutting this recipe in half. So if you use the recipe linked below, it will feed eight and you'll need two of these kielbasa sausages. But because it's just me, Stephen and Cole, I'm just doing half of the recipe. That's another reason why I'm using this really small crockpot, which I mean, two of these would still fit in the small crockpot. So you don't need your large crockpot for this one. I've got grape jelly, chili sauce. I'm just using this Sweet Baby Ray's honey barbecue sauce just because it's what I had on hand. We're using the dub sauce. If you've been here, you know I hate saying that word. So I just call it the dub and garlic powder and onion powder. And then I'll just be spraying my crockpot with some Pam. Okay. I just sprayed this with some Pam. Now I just need to chop up my kielbasa sausage. You don't want to do them in super small bites. You want them to have enough basically to be an appetizer to put a toothpick in. So let me show you. So you don't want it super thin. I think that's perfect. We're just going to throw these in as we cut them up. Okay. Now we're going to make our sauce to pour on top of it. I would need the entire thing of chili sauce if I was doing the whole recipe. So I'm just going to use half. I'm going to use about half a cup of this barbecue sauce. Half a cup of grape jelly. About a tablespoon of the dub. And about a quarter of a teaspoon of both onion powder and garlic powder. Let's whisk this together. And that's it y'all. So you see there's still some clumps of the grape jelly in there. It will melt while it's in here obviously. I'm just going to pour this over our kielbasa. I'm just going to stir these around just to make sure they're all really coated well. Okay. The lid goes on. I spilled some sauce on the lid. And we're going to put it on high for two hours. Now this particular one, it says four hours, but it is 1 30 right now. So this should be ready around 3 30. The next thing I'm going to do now that I've got the kielbasa going, and I forgot to mention, if you wanted to do it on low, you definitely could. You just do it for more like four hours. I'm going to cook up some bacon, but I'm going to cook it in the oven. I'm going to bake it in the oven just to make it a little bit easier on me and less cleanup. So I'm just going to, I need bacon for both of the other recipes. I think I need like five or six slices. So let's do that now. Our bacon is still in the oven. It doesn't have much longer. I have a very small chicken breast, like really small chicken breast that I diced up and I'm just cooking in some butter and salt pepper. One of the recipes calls for shredded chicken, only a half a cup. So you could totally just use like rotisserie chicken, or even if you don't mind using the canned chicken, or you can do what I'm doing and just cooking up a small chicken breast really quickly. Okay. The next thing we're going to make are sweet Hawaiian chicken bacon ranch wrap ups, I think is what they're called. We're going to mix all of these ingredients together. I've got about a half a cup of chicken that I cooked on the stove. I've got about three tablespoons of bacon. I've got a half a cup of cheese. This is the quesadilla cheese, the queso quesadilla cheese. The recipe calls for cheddar cheese, but this is just what I had on hand. And about a fourth a cup of ranch dressing. I'm going to mix all of this together. I've got these crescent rolls. This is the sweet Hawaiian kind. We really like these. I'm going to roll the entire thing out. I'm going to press together all of the seals or the little perforations and seal them together. Okay. I'm going to cut this or attempt to cut this into 12 squares. So I'm going to go right down the middle. I'm going to make notches and see if I'm right. I need three out of each one, right? Yeah. So one, two, three, one, two, three. Okay. I'm just going to put about a tablespoon of the mixture in the middle of each one. Now I'm just going to take about half of these green onions that I cut up earlier and just sprinkle over the top of them. You could leave the green onions off if you want to, but we really like green onions. Now for the fun part. I'll see if I can do this. It's like a diaper. It does kind of look like a diaper. I'm trying to seal that portion. That one's not the prettiest one. The first one never is though, right? I'll tell you what though, my stomach will not care the way they look. Yeah. I'm not thinking that it really matters, huh? Oh, it's coming apart. It's on that perforated thing. Oh, look at you using big words. I can barely say that though. Okay. These are getting uglier as I go, but you know, whatevs. Let's play a little game. Y'all guess which one Stephen did. If you guessed this one, you were correct. And he did that one too. Bless him. I'm just going to spray this baking sheet and transfer these over. These are going to go in at the same time as the other appetizer that I'm making. So I'm just going to set these to the side for now until we get the other ones together and they'll all go in together. Now let's make our third appetizer and it is called loaded mashed potato bombs. I'm using prepared mashed potatoes, just like the recipe calls for. You can obviously make some yourself, but I've never tried these. So this was a good excuse to give these a try. I only need a cup of this though. Okay. So we're going to mix a cup of these mashed potatoes. Okay. That's probably about right. With a fourth a cup of chive and onion cream cheese spread. And we're going to add just a little bit of black pepper. Okay. You can use just a spoon to mix it if you want, but we are going to use a mixer. The recipe calls for ham. I didn't feel like doing ham. I just kind of doubled the bacon amount. So I've got about three tablespoons of bacon or three slices of bacon. We're going to use a fourth a cup of that queso quesadilla cheese. You could use cheddar cheese and we're going to throw in the rest of these green onions. I'm just going to stir this just to combine and let's just set this to the side. You can use plain crescent rolls or you can use this dough sheet for this one. I can't get it. Oh, seriously. Oh, I was on the struggle bus. That was the oven. I have it preheated to 375. Okay. This one's a little bit easier to work with because it doesn't have all the perforations on it. So we need to make 24 little squares. So let's get the math skills out. I'm going to do four across. These are not going to be perfect. All right. Now six this way. Boom. Look at those math skills, baby. All right. Now I need my mini muffin pan. Let me grab that. Let's spray this bad boy. Now we're just going to take each one of these and press it into a mini muffin cup and kind of up the sides just like that. All right, baby. I know you're filming me, but I need your help. All right. Now we're just going to take our mashed potatoes and spoon them into each one. Where are we going? Where are we going? Where are we going? Boom. I skimped out on him. Okay. I'm giving him more. Chill out. They're like little birdies waiting for mama to put food in their mouth. Oh, that's funny. Y'all, this was perfection. I thought I was going to run out, but look at this. Just eyeball them measurements too. Well, it helps to have four eyes. We've got the oven heated to 375. I'm going to put these on the top. These need to go in for 15 to 17 minutes and these need to go in for 13 to 16 minutes. So we're just going to keep an eye on it. You didn't tell me about these. Oh boy. Got to try this kielbasa first. That is really good. Wow. Yeah, it's really good. I'd like to have more of this sauce on there though. Okay, we'll get some more. There you go. Yeah. Now let's try. Oh, that sauce is good. Oh yeah. Very good. Sweet, tangy. All right. Let's try this. Okay. This is our chicken bacon ranch. Yeah. Oh yeah. Just get a little hint of that ranch dressing in there with that bacon. That's really good. Chicken bacon ranch is really good. Ranch dressing, bacon. You can't go wrong. All right. So this is the loaded mashed potato bombs. Okay. That's amazing. Is that your favorite? That's really good. Yeah. I think that was my favorite one. Really? They all have great flavor, but this one has tremendous flavor. Probably that cream cheese. Yeah, it's definitely, I like, I like the word bomb because it's like an explosion. It's really good. I love the little, the texture is really nice too. So when you put it in your mouth and you just, as soon as you bite down, you get all of that gooey mashed potato and bacon flavor and all that good stuff. The whatever that dip is that you have in there. The chive and onion. Yeah. Oh man. That's, that's incredible. Well, I have to say that all three of those were a hit. Stephen's favorite was the loaded mashed potato bombs. My favorite was the chicken bacon ranch. Let me see what Cole's favorite is. Cole said his favorite are the loaded mashed potato bombs as well. All three were a hit. All three were really easy to make, and I think they would be perfect for any get together. So before I say goodbye, I wanted to say, if you have not joined my YouTube family, I would love for you to do so. I do new content all of the time, mainly about food, trying new recipes. So if you're in a rut and you're looking for a new place to find new recipes pretty frequently, you found it. Hit the subscribe button before you go. If you enjoyed this video, don't forget to give it a thumbs up and I will see y'all on Friday. Bye y'all.