By Kathleen Little

Need a quick, easy snack for your seasonal festivities or potluck? We’ve got you covered!

Crockpot Russian Meatballs

Looking for an alternative to your grandma’s grape jelly and chili sauce meatballs? You won’t be disappointed with these!

Ingredients:

1 - 32 oz. bag of frozen homestyle meatballs

1 - 8 oz. bottle of Russian dressing 

1 - packet of onion soup mix

1 - 16 oz. jar of apricot jam or jelly

NOTE - Make sure to use homestyle and not Italian meatballs. Also, DO NOT substitute Russian dressing with 1000 Island dressing. The results will be gross. If you MUST use a replacement, Catalina would be the closest, but still not as tasty. 

Instructions:

1. Mix the Russian dressing, onion soup mix, and apricot jelly together in the crockpot, 

creating the sauce.

2. Add the frozen meatballs. Make sure the sauce evenly covers them, and heat on low for 2-3 hours. (To shave off some time, the meatballs can be heated in small batches in the microwave before being added to the sauce.)

3. Serve hot directly from the crockpot with a spoon or accompanying toothpicks.

***Want to try it at home? Russian meatballs pair beautifully with white rice or buttered egg noodles.

Spanikopita Dip  

A deconstructed version of the classic Greek spinach and feta pie that can be made in a fraction of the time.

Ingredients:

2 - cups of frozen spinach, cooked and drained

2 - cloves of very finely minced garlic

1 ½ - cups of plain Greek yogurt

4 - oz cream cheese

1 - cup of crumbled feta cheese

1 - tbs extra virgin olive oil

1 - tbs fresh dill

1 - tsp crushed red pepper flakes

Instructions:

1. Mix all of the ingredients except for the spinach together in a large bowl, mixer, or even a blender.

2. Once your mixture has reached a creamy consistency, add the spinach. Voila! That’s it!

3. This dip can be chilled or it can be baked until golden brown. Serve with pita chips, crostinis, breadsticks, or even inside mini phyllo shells.

*** Not on the way to a party? Toss this dip with bowtie pasta or use it to stuff chicken breasts. It is so delicious and versatile!

Scandinavian Salmon 

Hors D’oeuvres

Watch this elegant two-bite take on lox and cream cheese disappear from the tray at any party!

Ingredients:

4 oz - smoked salmon cut into 1-inch pieces 

5 oz - toasted baguette rounds, entertainment crackers, or melba toast

6 oz - cream cheese spread

2 - green onions finely chopped

Fresh dill

Instructions:

1. Mix together the cream cheese spread with the chopped green onions.

2. Spread the mixture onto the cracker or bread vessel of your choosing, then top with a wadded piece of smoked salmon and a sprinkle or sprig of fresh dill.

*** I am in love with using this cream cheese and green onion spread on rye toast with a few thin slices of salmon for breakfast (add some scrambled eggs. Trust me!), lunch, and dinner. 

As always, I ask you to be creative, have fun, and enjoy what you make. Don’t get lost in the anxiety of your holiday “to-do” list. This is the season of family, friends, food, and new memories. Enjoy it!

Eat well, friends!