It’s the most wonderful time of the year, which must mean that food is involved! Gift giving, visions of sugar plums, and holiday magic surround us everywhere we go and so does a bountiful selection of delicious treats. Whether it be at a family holiday get together or a work holiday potluck, it’s always helpful to have a few crowd-pleasing recipes up your sleeve. Sharing is caring and nothing brings a smile more to a friend or co-workers face than a thoughtfully prepared treat just in time for the holiday season. Continue reading to learn some of our team’s favorite holiday party potluck staples that are sure to make your recipe the most requested dish year after year.

Jaclyn Tino – Cannoli Dip

This sweet treat never misses a beat and can be enjoyed as either an appetizer or a yummy dessert. Simple to prepare and even easier to serve, this recipe is sure to be a favorite amongst your group.

Ingredients:

• 2 cups ricotta cheese
• 1 (8 ounce) package cream cheese, at room temperature
• 1 ½ cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips

Gather all your ingredients. Beat ricotta cheese and cream cheese together in a bowl until smooth. Add sugar and vanilla and continue to stir until everything is mixed together. Fold in chocolate chips. Cover with plastic wrap and place in the fridge to chill for at least 10 minutes. Serve with pizzelle cookies, broken up sugar ice cream cones, or other cookies of your choice. Enjoy!

Katie Sutton - Pickle Dip

Ingredients:

• 8 oz cream cheese
• 1/2 cup sour cream
• 1 tbsp Worcestershire sauce
• Pickle juice *to your liking
• Chopped dill pickles *to your liking
• Salt, pepper & garlic powder *to taste

Mix all ingredients together & serve with potato chips. Enjoy!

Kelli Heiser - Holiday Mug Cake Treats

Ingredients:

• ¼ cup all-purpose flour
• ¼ cup white sugar
• 2 tablespoons unsweetened cocoa powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• 3 tablespoons milk
• 2 tablespoons canola oil
• 1 tablespoon water
• ¼ teaspoon vanilla extract

Step 1 - Gather all ingredients.

Step 2 - Mix flour, sugar, cocoa powder, baking soda, and salt together in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.

Step 3 - Cook in the microwave until cake is done in the middle, about 1 minute 45 seconds.

Step 4 - Let sit for 15-20 seconds, add some festive sprinkles or holiday food coloring, even icing - all to your liking & Enjoy!

Michelle Zimmer – Fried Wontons, Pepperoni and Mozzarella Eggrolls, and Pineapple Horseradish Dip

Fried Wontons

Ingredients:

• Wonton wrappers (In the grocery store you will find them in the produce section)
• Bob Evans sausage
• Chopped water chestnuts
• Chopped green onions
• Soy sauce
• Bowl of water
• Oil - vegetable, or other oil of your choice

Cook Sausage in skillet. When completely cooked, add in Chestnuts, onions and soy sauce (to taste). Let cool. Place oil in a deep pan and heat up. While heating up start making the wontons. Set up Wonton Wrappers and water and place a little of the cooked sausage mix in the middle. Add water to the edges and seal up the edges. When you have a good amount made, start putting them in the hot oil. Use caution when cooking for any splatter. Watch them and take them out when you see them get light brown. You can serve them with any dipping sauce on the side.

Pepperoni and Mozzarella Eggrolls

Ingredients:

• Packaged pepperoni
• Mozzarella sticks
• Eggroll wrappers (found in the produce section)
• Oil
• Bowl of water
• Sauce
• Spaghetti sauce for dipping

Heat up oil in a deep pan or skillet. Set up eggroll wrappers and place a couple of pepperoni slices down and one mozzarella stick on top. Roll eggroll and seal all edges with water. Once you have some ready to go, place in hot oil. Use caution when cooking for any splatter. Take out when light brown. Serve with spaghetti sauce for dipping.

Pineapple Horseradish Dip

Ingredients:

• 1 block of cream cheese
• 1 jar of Smucker’s pineapple topping
• Black pepper (add to taste)
• Horseradish
• Crackers

Place the cream cheese on a plate. Mix pineapple topping, black pepper, and horseradish (add to taste). Pour over cream cheese and serve with crackers.

Heather Ayala - Crockpot Tortellini Soup

Ingredients:

• 1 lb Italian Sausage (browned & drained) - I use mild ground Italian sausage
• 2 cans Italian diced tomatoes (Basil, garlic & onion flavored)
• 32 ounces of Chicken broth
• 8 oz cream cheese (cubed)
• 4 cups fresh spinach
• 1 bag of frozen cheese tortellini

Place all ingredients, except for the tortellini and spinach into your slow cooker and cook on low for 4 hours (2 hours on high). Add the tortellini and spinach and cook for an additional 30 minutes or until the pasta is cooked thoroughly.

We hope that you’ve found your newest party potluck recipe winner in our list. And remember, many of these items are brought to you with the ease and reliability of natural gas. From our kitchens to yours, we wish you happy cooking and a very happy holiday!

Melinda Deamer - Beyond-Compare Brussels Sprouts

Ingredients:

• 8 ½ oz of Jiffy Corn Muffin Mix
• 1 Cup of Super Sweet Corn, thawed
• 8 Slices of Bacon
• 3-3 ½ pounds of Brussels Sprouts, trimmed and halved
• Salt to taste
• ½ Tsp. Ground Nutmeg
• ½ Cup of finely chopped onion
• ½ Cup of Chicken Stock (Optional)*

Directions:

1. Preheat oven to 375 degrees. Coat a square baking dish with cooking spray. Prepare the corn muffin batter according to the package instructions. Stir thawed corn into muffin batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
2. Cook bacon until crisp. Reserve the bacon drippings. Crumble bacon once cool.
3. Place Brussels sprouts on a baking sheet and toss with bacon drippings, salt, pepper, and nutmeg. Roast for 15-20 minutes.
4. Break corn muffins into bite-size pieces and place on a baking sheet. Bake for 12-15 minutes, stirring occasionally, until golden brown and crispy.
5. Meanwhile, add onion to pan and cook over medium-high heat until caramelized.
6. Just before serving, toss Brussels sprouts with ¾ of the crumbled bacon, caramelized onions, and corn muffin crumbs. If desired, use chicken stock to moisten mixture. Pour into a service bowl and garnish with remaining crumbled bacon.