2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I forgot these.)
2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
1/2 c. butter, melted
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper
Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray.
Bake at 350 for 20 minutes. Makes approximately 60 balls.
Spinach balls may be frozen, either baked or unbaked. For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes. For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes).
Combine 6 cups chilled white cranberry juice (I used the whole bottle.)
3 chilled 750ml bottles of sparkling white grape juice
Float fresh fruit in punch.
PEPPERMINT FLUFF DIP
40 Hershey candy cane kisses
4 oz softened cream cheese
7oz marshmallow fluff
Unwrap kisses and place into microwave safe bowl. Microwave 2-3 minutes, stirring every 30 seconds until completely melted. Stir in cream cheese until smooth. Fold in marshmallow cream. Serve with graham crackers, brownie pieces or any other treats you'd like.
I'm also serving BBQ meatballs, oatmeal scotchies, iced gingerbread men, cranberry white chocolate chip cookies, macarons, cream puffs, coconut macaroons, and a cheese/veggie Christmas tree. Kari is bringing deviled eggs, pigs in a blanket, baklava and drinks. Ain't no party like a Fryman party!
For breakfast the next morning, I'll make almond Danish and for Sunday, I'll try this recipe: