Festive Fiesta Bites Recipes

FESTIVE FIESTA BITES

Steps:

• Heat oven to 350°F.
• Separate crescent dough into 2 rectangles; firmly press perforations together to seal. Place, 2 inches apart, on baking sheet sprayed with cooking spray; sprinkle with seasonings.
• Bake 15 min. or until golden brown; cool.
• Mix cream cheese spread and guacamole until blended; spread onto crusts. Top with remaining ingredients.

FESTIVE BAKED BRIE BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

MEXICAN FIESTA BITES

Steps:

• Heat oven to 350°F.
• Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
• Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
• Top with sour cream and cilantro.

FESTIVE BAVARIAN BITES

Steps:

• Heat oven to 350 degrees. Prepare cake mix according to package directions. Divide batter into 2 greased and floured 11x15 jelly roll pans, spreading with spatula to cover pans evenly.
• Bake 15 minutes or until toothpick inserted in center of cakes comes out clean.
• Let cool completely. In bowl, combine gelatin mix and 1 2/3 cups boiling water 2 minute or until gelatin is completely disolved. In food processor, puree cream cheese 1minute, scrape down sides of bowl. Stir in gelatin and puree 1 minute Transfer gelatin-cream cheese mixture to large bowl. Using rubber spatula, gently fold in 4 cups whipped topping.
• Divide mixture evenly between cakes. Chill 15 minute Stack cakes and add whipped topping (place one filling-topped cake layer on second filling topped cake layer. Spread remaining whipped topping evenly on top of the cake.
• Cut into squares. Roll frozen raspberries in sugar; place on squares. Garnish with chocolate curls if desired.

MEXICAN FIESTA BITES

Steps:

• Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
• Add a layer of guacamole, then salsa, and a dollop of sour cream.
• Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

FESTIVE SAUSAGE BITES

Steps:

• 1. Cut sausage pieces in half. Drain pineapple, reserving 2 tablespoons juice. In small bowl stir together reserved juice and cornstarch. Set aside.2. In large saucepan combine relish, catsup, syrup, soy sauce, allspice and mustard. Stir in sausage and bell pepper. Cook, stirring occasionally, until mixture comes to boil.3. Stir in drained pineapple chunks and cornstarch mixture. Cook and stir until mixture returns to boil. Boil for 1 minute. Transfer to chafing dish or 1 1/2-quart electric slow cooker. Keep warm. Serve with crackers.