Easy-peasy on the Fly Holiday Buffet

Some folks have to entertain more than once over the holidays. Here is a very easy to put together holiday buffet, from appetizer to dessert, that won't leave you stressed out. Relax, be jolly and merry with your friends and family instead.


Cider Cheese Fondue


Makes 2 2/3 cups


-3/4 cup apple cider vinegar
-2 cups (8 ounces) shredded cheddar cheese (recommended: Cabot Hunters Seriously Sharp Cheddar Cheese)
-1 cup (4 ounces) shredded Swiss cheese (recommended: Amish Swiss Cheese, if you can get it. I found that smoked swiss or gruyere is nice too)
-1 tablespoon cornstarch
-1/8 teaspoon black pepper
-1 loaf crusty french bread, cut into cubes
-1 small tray of apple and pear wedges


In a large saucepan, bring cider to a boil. Reduce heat to med-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow-cooker; keep warm. Serve with bread cubes and fruit wedges.


Honey-Mustard Turkey Breast


Makes 10-12 servings

-1 bone-in turkey breast
-1/2 cup honey mustard (or mix 1/4 cup honey with 1/4 cup brown mustard)
-3/4 teaspoon dried rosemary, crushed
-1/2 teaspoon onion powder
-1/4 teaspoon salt
-1/8 teaspoon garlic powder
-1/8 teaspoon black pepper


Place the turkey breast in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. Bake uncovered, at 325 degrees for 1 3/4 to 2 1/2 hours or until meat thermometer reads 170 degrees (take it out at 160 degrees and let set for 10-15 minutes and it will be 170 degrees). Basting every 30 minutes.


Feta Cheese Mashed Potatoes

Makes 6 servings

-5 medium Yukon Gold potatoes, (about 1 1/2 pounds) unpeeled and cubed
-4-6 cloves of garlic, peeled
-1 package (4 ounces) crumbled feta cheese
-1/2 cup heavy whipping cream
-1/4 teaspoon salt
-1/4 teaspoon pepper

Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to mixing bowl; mash. Add feta cheese, cream, salt, and pepper; beat until fluffy.


Broccoli Casserole

Makes 6-8 servings

-2 packages (16 ounces each) frozen broccoli florets
-1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
-1 cup (8 ounces) sour cream
-1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
-1 can (6 ounces) french-fried onions, divided (I recommend using extra onions)

Cook broccoli according to package directions; drain well( I have found that cooking the broccoli just until it is not frozen is better, it is less mushy that way). In a large saucepan combine soup, sour cream and 1 cup of cheese and 1 1/4 cup onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.

Pour into a greased 2 quart baking dish. Bake uncovered at 325 degrees for 25-30 minutes or until bubbly. Sprinkle with remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.


Herbed Biscuit Knots

Makes 20 rolls

-1 tube (12 ounces) refrigerated buttermilk biscuits
-1/4 cup olive oil
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/2 teaspoon italian seasoning

Cut each biscuit in half. Roll each portion into a small rope and tie in a loose knot. Place on a greased baking sheet. Bake at 400 degrees for 9-11 minutes or until golden brown. In a small bowl, combine the oil and seasonings; immediately brush over warm knots, then brush again.

Tip: these can be baked then frozen for up to 2 months. Reheat in a 350 degree oven for 6 minutes.

Red-Hot Gelatin Salad

Makes 6 servings

-1 package cherry Jello
-1 1/2 cups boiling water, divided
-1/4 cup red hot candies
-1/4 cups plus 1 1/2 teaspoons cold water
-1 cup chopped Granny Smith apple
-1 cup chopped celery
-1/2 cup chopped walnuts

In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour.

Fold in apple, celery, and walnuts. Pour into a 4 cup mold coated with non-stick cooking spray. Refrigerate for 2 hours or until set.


Almond-Cherry Fudge

Makes 1 pound

-2 cups (12 ounces) semisweet chocolate chips
-1 can (14 ounces) sweetened condensed milk
-1/2 cup chopped almonds
-1/2 cup red candied cherries, chopped
-1 teaspoon almond extract

Line an 8 inch square pan with foil and grease the foil; set aside. In a microwave safe bowl, combine chocolate chips and milk. Cover and microwave 1 to 1 1/2 minutes or until chips are melted; stir until smooth. Stir in almonds, cherries and extract. Cover and chill for 2 hours or until firm.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 inch squares. Store in refrigerator.

Tip: This is also a quick and easy edible gift for foodie friends. Prepare and place in a nice tin or other gifty container and give.


Cranberry Pear Tart

Makes 8-10 servings


-1 sheet refrigerated pie pastry
-4 cups sliced, peeled fresh pears (about 4 medium)
-1/3 cup dried cranberries
-1/3 cup apple juice concentrate
-1 teaspoon apple pie spice


Press pastry onto the bottom and up the sides of an ungreased 9 inch tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.

In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375 degrees for 30-35 minutes or until crust is golden brown. Cool on a wire rack.