What You Need:

2 (29 oz.) cans of sliced peaches, drained well

2 (29 oz.) cans of sliced pears, drained well

1 (20 oz.) can pineapple chunks, drained well

1 (15 1/4 oz.) can apricot halves, drained well and sliced

1 (21 oz.) can cherry pie filling

How to Make It:

Place the peaches, pears, pineapple and apricots into the slow cooker.

Stir the cherry pie filling in with the fruit.

Cover the crock pot and cook on high heat for 2 hours or until heated through.

Makes 16 servings

Preparation Time:  approximately 10 minutes

Cooking Time:  approximately 2 hours

Total Time:  approximately 2 hours 10 minutes

This easy mixed fruit compote served on a cold Christmas day will definitely warm their hearts as well as their tummies.  It makes a great side dish with any of your favorite meats. 

What You Need:

1 (4 oz.) pkg. cream cheese, at room temperature

3 T powdered sugar

1 1/2 t lemon juice

1 t lemon peel, grated

1 lb. seedless globe grapes

How to Make It:

Place the softened cream cheese into a mixing bowl.

Add the powdered sugar, lemon juice and lemon peel and stir until well smooth.

Place the lemon cream into a baggie and snip off one corner.

Cut an X through the top of each grape to 1/4 inch from the bottom. 

Gently spread each grape open with your fingertips.

Pipe the lemon cream into each grape. 

Cover tightly with plastic wrap and refrigerate at least 1 hour before serving.

Makes 3 dozen

If you’re having a Christmas buffet, these little wonders can be used as an appetizer, side dish or even a dessert.  Be careful when cutting and opening the grapes. Use a small sharp knife to make the cuts and be careful not to squeeze the grapes when opening them. 

What You Need:

1 1/3 C of orzo pasta

2 T of olive oil

2 T of butter

4 shallots, chopped fine

1 C of pistachios, chopped

1 C of dried cranberries

1 C of heavy whipping cream

1 1/4 C of chicken broth

1 t of salt

1/2 t of pepper

How to Make It:

Cook the orzo according to the directions on the package and drain well.

Place the oil and butter into a skillet placed over medium heat.

When the butter has completely melted stir in the shallots.

Cook the chopped shallots in the butter oil mixture for 1 minute.

Stir the pistachios into the mixture.

Sauté for 2 minutes or until lightly browned.

Stir in the cranberries, cream and the chicken broth.

Cook 5 minutes or until thickened, stirring occasionally.

Stir the orzo into the mixture well.

Sprinkle with the salt and pepper and stir to combine.

Reduce the heat to low and cook 5 minutes or until the orzo is heated through. 

Makes 8 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 8 minutes

Total Time:  approximately 23 minutes

This tasty pasta dish adds cranberries and a bit of crunch to your Christmas dinner.  The red cranberries and lightly green pistachios give this dish all the color of Christmas.  Add it to your buffet and see just how fast it goes.

What You Need:

1/4 C of flour

1 (10 3/4 oz.) can cream of chicken soup

1 (8 oz.) container of sour cream

2 yellow squash, sliced

1 onion, chopped

1 C of grated carrot

1 (8 oz.) pkg. stuffing mix

1/2 C of butter, melted

How to Make It:

In a large bowl whisk the flour, soup and sour cream together until smooth.

Add the squash, onion and carrot and stir gently until well coated.

Place the stuffing mix in a separate bowl.

Pour the melted butter over the stuffing mix and stir well.

Place half of the stuffing into the bottom of the slow cooker.

Spread the coated vegetables over the stuffing.

Top with the remaining stuffing.

Cover the slow cooker and cook on low for 5 hours or until the vegetables are tender.

Makes 10 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 5 hours

Total Time:  approximately 5 hours 15 minutes

Looking something different than the traditional stuffing to serve?  Try this pretty side dish.  If you are having trouble finding yellow squash, zucchini will work just as well.

What You Need:

6 chicken leg quarters

3/4 C of ketchup

1/2 C of orange juice

1/4 C brown sugar, packed

1/4 C red wine vinegar

1/4 C of olive oil

4 t fresh parsley, minced

2 t Worcestershire sauce

1 t garlic salt

1/2 t pepper

2 T + 2 t of cornstarch

1/4 C of water

How to Make It:

Cut the leg quarters at the joints and place into the slow cooker.

Whisk together the ketchup, orange juice and brown sugar until the sugar dissolves.

Whisk in the vinegar, oil, parsley and the Worcestershire sauce.

Sprinkle in the garlic salt and pepper and whisk until well combined.

Pour the mixture over the chicken and turn the chicken to coat on all sides.

Cover the slow cooker and cook on low for 6 hours or until the internal temperature of the chicken reaches 180 degrees.

Remove the chicken to a warmed serving platter and cover to keep warm.

Dip out 2 C of the cooking sauce from the slow cooker and place in a saucepan. 

Whisk the cornstarch and water together until smooth.

Add the mixture to the cooking sauce in the saucepan and place the pan over medium heat.

Bring the mixture to a brisk boil.

Stirring constantly cook the mixture for 2 minutes or until thick.

Pour the sauce over the chicken before serving.

Makes 12 servings

Looking for something a little different to serve this Christmas?  Why not try this chicken recipe.  It can cook in the slow cooker while you are preparing the rest of the meal.  Kids will especially like this dish.  Purchase chicken legs and thighs instead of leg quarters for quicker preparation. 

What You Need:

2 (15 1/4 oz.) cans lima beans, drained

2 (15 oz.) cans butter beans, drained

2 sweet red peppers, chopped

2 green peppers, chopped

1 large sweet onion, chopped

4 garlic cloves, minced

1/2 C of lemon juice

1/2 C of olive oil

4 T of cider vinegar

2 t ground cumin

1/2 t pepper

How to Make It:

Place both types of beans into a serving bowl and toss to combine.

Add the red peppers, green peppers, onion and garlic and toss again.

In a small mixing bowl whisk together the lemon juice, oil and vinegar.

Add the cumin and pepper and whisk until blended in well.

Pour the mixture over the bean mixture and toss to coat well.

Cover with plastic wrap and chill for at least 1 hour before serving.

Makes 16 servings

Preparation Time:  approximately 15 minutes

Total Time:  approximately 15 minutes

Try something a little different on your Christmas buffet with this healthy but tasty salad.  It has all the colors of Christmas and tastes light and refreshing to boot.  The canned beans don’t take away from its flavorful taste. 

What You Need:

1 (16 oz.) pkg. frozen black eyed peas, cook as pkg. directs and drain well

1 (10 oz.) pkg. regular sweet peas, thawed

4 green onions, sliced

2 celery ribs, chopped

1 sweet yellow pepper, chopped

2 carrots, chopped

1/2 C of olive oil

1/3 C white wine vinegar

2 garlic cloves, minced

1 t salt

1/4 t pepper

1 C cherry tomatoes, halved

1/4 lb. bacon, cooked crisp and crumbled

1/3 C of fresh mint, chopped

How to Make It:

Place the cooked black eyed peas into a serving bowl.

Fold in the sweet peas, onions, celery, pepper and carrots until combined well.

Whisk together the oil and vinegar in a small bowl until well blended.

Add the garlic, salt and pepper and whisk to blend in.

Pour the dressing in with the vegetables and toss to coat.

Cover the bowl with a lid or tightly with foil and refrigerate at least 4 hours.

Remove the bowl and toss again. 

Layer the tomatoes over the top of the salad.

Sprinkle with the bacon and mint before serving.

Makes 12 servings

Preparation Time:  approximately 20 minutes

Chill Time:  approximately 4 hours

Total Time:  approximately 4 hours 20 minutes

This bit of the south makes a wonderful salad for your Christmas buffet.  Brightly colored it will bring a touch of warmth to your meal.  Any vegetables will work in this salad so mix and match to find the right combination for your family tastes. 

What You Need:

4 maraschino cherries

1 orange, sliced thin

1 lemon, slice thin

1 lime, sliced thin

2 3/4 C of water, divided

1 (12 oz.) can frozen lemonade concentrate, thawed

1 (12 oz.) can frozen limeade concentrate, thawed

1 (12 oz.) can frozen pineapple orange concentrate, thawed

2 liters ginger ale, chilled

How to Make It:

Place the cherries, orange slices, lemon slices and lime slices into a ring mold.

Pour the water into the mold and freeze until solid.

Pour the remaining water into a punch bowl.

Stir in the lemonade, limeade and pineapple orange concentrates until well blended.

Pour the ginger ale into the punch.

Unmold the fruit ice ring and place fruit side up into the punch.

Makes 21 servings

This pretty and tasty punch will be a perfect addition to your Christmas buffet table.  Pineapple rings may also be added to the ring mold if you like.