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These fun and festive appetizers are a great way to kick off your holiday celebrations.

Appetizers.

Impress your guests this holiday with recipes featuring products from your favorite brands.

Featured recipes.

Ingredients

Steps

Nutritional Information

Featuring Reynolds Wrap Everyday Strength Nonstick Aluminum Foil and Cooked Perfect Bite Size Homestyle Meatballs.

Chili-Bacon Meatballs

Preheat oven to 375°F. Line baking sheet with foil. Combine brown sugar and chili powder.

Cut bacon slices into 3 pieces each; wrap 1 piece bacon around each meatball and secure with toothpick. Roll in sugar mixture until well coated, then arrange on baking sheet (discard any remaining sugar mixture; wash hands).

Bake 25–30 minutes until bacon is crisp and meatballs are 165°F. Let stand 5 minutes to cool. Serve.

Featuring Boursin Garlic and Fine Herbs Gournay Cheese.

Cheese-Chorizo Stuffed Peppers

Chop chives; halve peppers lengthwise. Cut cream cheese and spreadable cheese into chunks to soften. Shred Gouda (about 1 cup).

Preheat oven to 400°F. Cut chorizo into small chunks and place in food processor bowl; pulse until finely chopped. Add chives, cream cheese, spreadable cheese, Gouda, red onions, mayonnaise, and hot sauce; pulse until blended.

Spoon about 1 tablespoon cheese mixture into each pepper half; arrange on baking sheet and bake 10–12 minutes until cheese is hot and bubbly. Serve.

Nutritional information

Jamon Croquettes

Chop onion and ham finely. Heat butter and olive oil in large sauté pan on medium-high 2–3 minutes. Add onions and ham; cook 2–3 minutes, stirring occasionally, until onions soften.

Reduce heat to medium. Stir in salt, pepper, and 6 tablespoons flour; cook and stir 2 minutes. Whisk in milk slowly; simmer 2–3 minutes, stirring occasionally, until mixture thickens and dough forms. Remove dough from pan and chill 30 minutes.

Heat canola oil in large Dutch oven to 350°F. Divide dough into 15 portions. Coat hands with spray and shape each portion into oval (or round) croquette.<br>

Place remaining ½ cup flour in shallow bowl, beat eggs in second shallow bowl, and place bread crumbs in third shallow bowl. Dredge croquettes in flour (shaking off excess), dip in egg (letting excess drip off), and coat with bread crumbs, pressing with fingertips to adhere.

Fry croquettes (in batches) 2–3 minutes until golden and 165°F. Serve.

Aquacate Relleno (Crab-Stuffed Avocado)

Chop jalapeño, removing inner seeds and membrane if desired. Juice limes (5 tablespoons). Cut avocados in half; remove and discard pits. Coat cut sides of avocados with 2 tablespoons lime juice.

Drain crabmeat. Combine in medium bowl: crabmeat, trinity mix, salt, pepper, mayonnaise, jalapeños, and remaining 3 tablespoons lime juice until blended.

Divide crab mixture evenly among avocado halves; sprinkle with seasoning. Serve.

Featuring Aidells All Natural Chicken & Apple Smoked Chicken Sausage & Simply Apple Pure Pressed Apple Juice.

Sausage and Apple Skewers

Preheat grill (or grill pan) on medium-high. Cut apple slices in half; cut pepper into 24 (1-inch) chunks. Cut sausages into 24 (1-inch) pieces.

Alternate apples, sausages, and peppers on skewers. Combine apple juice, brown sugar, vinegar, cornstarch, and red pepper in small saucepan on medium; bring to a boil. Reduce heat to low; simmer and stir 4–5 minutes until sauce thickens. Remove pan from heat.

Place skewers on grill; grill 6–8 minutes, turning occasionally and brushing with sauce, until sausages are 165°F. Serve.