More quick easy and yummy holiday recipes!

1. Sausage balls

Combine 1 to 1 ½ cups finely shredded cheddar cheese and 2 cups dry baking mix. Add 1 pound sausage (uncooked), mix thoroughly and form into walnut-sized balls. Place on ungreased cookie sheet and bake at 375 F for approximately thirty minutes or until sausage is completely cooked. NOTE: This will depend on the size of the balls you make. You can serve these immediately or store in refrigerator for up to four days or in the freezer for two months. NOTE: You can store unbaked sausage balls in the freezer as well. When ready to bake, remove from freezer and thaw completely before baking.

2. No bake yummy balls

Combine: 6 cups finely chopped pecans 2 cups graham cracker crumbs (very fine) 1 ½ cups dried cranberries (chopped) 1 ¼ cups dried cherries (chopped) Cook until melted: 4 ½ cups mini marshmallows ½ cup evaporated milk ¼ cup margarine or butter

Stir dry ingredients into cooked mixture, mixing thoroughly and form into walnut-sized balls while mixture is still warm. NOTE: You may need to add additional graham cracker crumbs in ¼ cup increments until the mixture holds together. Roll balls in flaked coconut. Refrigerate yummy balls when not serving. They will keep up to 3 weeks.

3. Christmas trifle

Mix: 1 large box of instant vanilla pudding according to package directions and set aside. Peel and slice: 4 kiwi and three cups of fresh strawberries (lengthwise). Gather additional ingredients: 1 ½ cup red fruit juice of your choice, sliced almonds or granola, maraschino cherries, whipped topping

A trifle is a layered dessert-the layers consisting of cake, pudding and fruit. It is usually served in a clear glass trifle bowl. These bowls are 8-10 deep and 8-10 around. You can purchase a trifle bowl for less than $10 at any discount or big-box store. Using either an angel food or pound cake (homemade or store-bought), tear the cake into bite sized pieces and place a layer of the cake pieces in the bottom of your bowl. Refrigerate before serving.

4. Butterfinger popcorn

Chop: 3 full-sized Butterfinger candy bars in a food chopper or place the candy bars in a sealed plastic bag and crush with a rolling pin. Combine: Popcorn and chopped candy bars. Mix together well. Melt: ¼ c. margarine and 3 ½ c. miniature marshmallows in a sauce pan over low heat, stirring constantly.

NOTE: You cannot use microwave popcorn for this recipe. Pop corn on your stove top in a covered pan the traditional way or in a popcorn popper and remove any kernels that don’t pop. Set popcorn aside. Combine: Marshmallow mixture with popcorn and candy bars. Mix well and spread out on large greased baking pans to set OR form into balls and place on greased baking pans to set. If making popcorn balls, spray your hands with cooking spray to keep mixture from sticking to you.

5. Greek pasta

Cook: 6 c. penne pasta according to package directions, drain and set aside. Combine: 1 c. chopped kalamata olives 1 c. feta cheese crumbles 1 c. chopped black olives 3 c. cooked, diced chicken breast 1 c. diced tomatoes 1/3 c. olive oil 1 T. Italian seasoning

This easy and delicious pasta dish is quick and easy to fix and perfect for a crowd. Just add a tossed salad and some bread for a complete meal. Mix: Pasta with olive mix Serve: Hot with salad and bread on the side.

6. Tina-a-lings

Melt: 1 pkg. milk chocolate chips with 1-2 T. margarine in a sauce pan over low heat. Stir often to prevent sticking. Combine: Melted chocolate with 2 cans of chowmein noodles. Spoon: Chocolate covered noodles onto wax paper-covered baking sheets. Refrigerate until set.

7. Fruit pizza

Not all holiday treats have to be covered and smothered in chocolate. Press: 1 small roll of sugar cookie dough onto greased pizza pan. Bake at 325 until done but not browned. Spread: Thin layer of vanilla icing onto warm cookie crust. Add: Top with fruits of your choice. Suggestions: sliced kiwi, blueberries, mandarin oranges, sliced strawberries, sliced bananas, cherries and raspberries. Slice and serve as you would pizza. Keep refrigerated.

8. Mock Reeses Cups

Melt: 1 pkg. milk chocolate chips with 1-2 T. margarine in a sauce pan over low heat. Stir often to prevent sticking. Spread: Peanut butter on RITZ crackers, top with another cracker to make ‘sandwiches’. Dip: Peanut butter and cracker sandwiches into melted chocolate, covering completely, place on wax-paper covered baking sheets and refrigerate until set.

9. Ranch Crackers

Mix: 1 pkg. dry ranch flavored salad dressing mix ¼ t. dill weed ¼ t. garlic powder 20-22 oz. oyster crackers

Soup is always a win-win meal choice when feeding a crowd for the holidays. And what goes better with soup than crackers? Nothing-especially if the crackers are warm and tasty ranch cracker bites. Toss: Pour ½ c. safflower oil over crackers and seasoning, toss to coat crackers well Place: Into gallon-sized plastic bags with zip closures. Let set at least 2 hours, gently tossing occasionally. Store crackers in air-tight bags or containers for up to 3 weeks.

10. Apple-cheese snacks

Slice: 2-4 apples and 1 lb. cheddar cheese into thin slices Place: An apple slice followed by a cheese slice on a RITZ cracker onto ungreased baking sheets Bake: 250 f for 5-7 minutes or until cheese begins to melt. Serve immediately.