Following the Christmas cantata “A Thrill of Hope” at Central Christian Church (Disciples of Christ) Sunday morning, members and guests gathered in the church fellowship hall to share a Central Christmas tradition, “A Taste of Christmas.”
“A Taste of Christmas” is a celebration of favorite foods often reserved for the holidays. Members of the congregation are asked to bring those special family recipes that they look forward to each Christmas to share with their church family. The result is a delicious buffet.
Meatballs, tamales, candies, cakes, cookies, cheese spreads and dips were among the foods featured Sunday.
Following are three easy recipes that were a hit at “A Taste of Christmas.” Give them a try. They will likely enhance your Christmas Eve or New Year’s buffet.
Carol Archer brought delicious pecans that make a great gift when packaged or a delicious addition to your buffet.
Carol said that she discovered these spicy pecans when her husband Jim went to work for Spring Valley Construction in 1974.
“The head secretary for the company gave them as little gifts to employees,” Carol said. “Right away, I was asking for the recipe and have used it ever since.”
Carol, a long time member of Central Christian Church, taught 5th and 6th grade in Florida and later in Garland, Texas after she and Jim moved to Dallas.
An elder at Central, Carol is active in Disciples Women and she loves being grandmother to Avery and Peyton.
Spiced Pecans
Mix together
½ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
2 Tablespoons water
Place all ingredients in pan and boil to 325 degrees or soft ball stage.
(I use soft ball stage.)
Stir in ¼ pound of pecans (1 cup). Remove from heat, stir until sugary and nuts are well coated. Spread thin layer on buttered cookie sheet, and separate nuts as they cool.
Recipe yields ½ pound. I usually double the recipe. Enjoy!
Barbara Williams brought a cheese ball and it was yummy. She got the recipe from the “1895-1985 Danevang Community Cookbook.” Cheese balls also make delicious food gifts at Christmas and it is so easy to find pretty, food-safe containers, these days.
Barbara was the Dallas Morning News travel consultant for 32 years. For many of those years, the paper sponsored her weekly TV travel show “The World of Travel” on WFAA-TV (the ABC affiliate in Dallas).
“Talk about a dream job!” Barbara said.
Barbara is a deacon at Central and active in Disciples Women.
Hidden Valley Cheese Ball
2 large (8 oz) Philadelphia cream cheese
4 ½ oz grated cheddar cheese
1 package Hidden Valley Ranch Dressing Mix (original flavor)
Instructions:
Let cheese come to room temperature (to soften)
Mix both cheeses together
Add dressing mix; mix well
Roll into one or two balls
Roll in finely chopped pecans and serve with crackers.
Keep refrigerated. Also freezes well.
Cheese balls seem never to loose their place on the holiday table. I also served a cheese ball at “A Taste of Christmas.”
Shelia’s Trio Cheese Ball
This vintage cheese ball recipe has been around for a while (I originally made if from a 1967 first edition of “Betty Crocker’s Hostess Cookbook” during the 60’s) but it is as great on the Christmas or New Year’s Eve buffet today as it was back then.
1 (8 oz.) pkg. cream cheese
1/4 lb. blue cheese, crumbled
1 c. shredded sharp cheddar cheese (4 oz.)
1 sm. onion, minced (I used shallots)
1 tbsp. Worcestershire sauce
1/2 c. chopped pecans
Diced pimento and snipped parsley for garnish (optional)
Beat cheeses in mixer bowl on medium speed until fluffy, scraping sides and bottom of bowl often. Beat in onion and Worcestershire sauce. Cover and chill 2 to 3 hours. Mold cheese mixture into one large ball or into several smaller ones. Roll in chopped nuts and decorate with snipped parsley and chopped pimento pieces.
Serve with your favorite cracker. I like Triscuits with this cheese ball.
Merry Christmas and Happy New Year!