Tis the season when holiday parties are in full swing. Regardless of how you celebrate the holidays, we’re offering up a few recipes to help you out! Even if you aren’t throwing a party yourself for friends and family, these are great take-alongs to someone else’s shin-dig.

My mother does a sausage stuffed mushroom, but since I live on the coast, I prefer this crab stuffed version.

Crab Stuffed Mushrooms

3 dozen large whole mushrooms
1 can (7 1/2 ounces) crabmeat, drained, cartilage removed, flaked
1 tablespoon finely chopped parsley
1 tablespoon chopped pimiento
1/4 teaspoon dry mustard
1/2 cup mayonnaise

Wash mushrooms well; dry and remove stems with a sharp knife. Combine crab, parsley, and pimiento. Stir together mayonnaise and dry mustard; gently stir into crab mixture. Fill each mushroom cap with about 2 tablespoons of crab mixture. Bake at 375° for 8 to 10 minutes, or until hot. Makes 36 crab stuffed mushrooms.

This next recipe was always a part of our normal holiday baking each year, but it makes a wonderful treat for parties.

Cheese Twists

1 sheet frozen puff pastry, 1/2 (17.3-ounce) package
1/3 cup grated cheddar cheese
2 tablespoons extra-virgin olive oil
1 teaspoon coarse black pepper
1 large egg
All-purpose flour, for dusting

Preheat oven to 400 degrees F.
Spread parchment paper onto three baking sheets. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. Combine cheese, olive oil, black pepper in a small mixing bowl. Stir well to mix. In another small bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.

Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the cheese mixture evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Place on the baking sheets and bake until light golden brown, about 10 minutes. Remove from the oven and let cool until cool enough to handle. These can be served either warm or at room temperature.

What would the holidays be without a festive drink?

Hot Buttered Rum

6 cloves (whole)
1 1/2 oz. dark rum
1 generous tbsp. brown sugar
1 Cinnamon stick
Boiling water
butter
Grated nutmeg
Lemon peel

Rinse a large mug with boiling water and add brown sugar, cinnamon stick, and a lemon peel studded with cloves. Pour in a little boiling water and stir until sugar is dissolved. Add rum and fill with boiling water. Stir, then place pat of butter on top of drink, and sprinkle with grated nutmeg.

Candy Cane Martini

1 1/2 oz. vodka
1 tsp. peppermint schnapps

Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane “rimmer” with crushed candy canes.

And for those with children or just preferring the non-alcoholic drinks, try a nice punch!

Holiday Punch

1/2 c. sugar
1 1/2 c. water
1/4 tsp. cloves
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
4 c. cranberry juice or sweet cider
2 c. pineapple juice
In 3 quart saucepan, combine ingredients and bring to a boil. Add fruit juices. Serve hot. Makes 2 quarts.

For more holiday recipes and ideas be sure to sign up for our newsletter, due out around the 15th of this month.

Now, go forth and party!