Christmas Eve parties in the 1970s had a look all their own. The buffet table had a nut-covered cheese ball, a slow cooker of sweet meatballs, a plate of deviled eggs and a shimmering red gelatin ring. There was usually a punch bowl with sherbet foam floating on top.
Those dishes stayed popular for a reason. They are easy, they feed a crowd, and most can be made ahead. Here are six of them, with a short recipe for each.
1. Pecan Cheese Ball
Beat 8 oz softened cream cheese with 2 cups shredded sharp cheddar, 1 tablespoon finely chopped onion, 1 teaspoon Worcestershire sauce and 1/2 teaspoon garlic powder. Shape into a ball, wrap in plastic and chill for 2 hours. Roll in 1 cup chopped pecans. Serve with buttery crackers.
For a festive shape, try our [Christmas Tree Cheese Ball](https://itsnotaboutnutrition.com/christmas-tree-cheese-ball/).
2. Grape Jelly Meatballs
Put a 2 lb bag of frozen cooked meatballs in the slow cooker. Stir together one 18 oz jar of grape jelly and one 12 oz bottle of chili sauce and pour it over. Cook on LOW for 4 hours or HIGH for 2 hours, stirring once or twice, until hot. Keep on WARM with toothpicks on the side.
Full recipe: [Crockpot Sweet and Sour Meatballs](https://itsnotaboutnutrition.com/crockpot-sweet-and-sour-meatballs/).
3. Deviled Eggs
Hard-boil 12 eggs, peel and cut them in half. Mash the yolks with 1/2 cup mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon pickle juice or vinegar, salt and pepper. Spoon the filling back into the whites and sprinkle with paprika. Chill until serving.
Short on time? Our [Humpty Dumpty Dip](https://itsnotaboutnutrition.com/humpty-dumpty-dip-the-lazy-deviled-egg-shortcut-i-wish-id-known-years-ago/) is deviled eggs you scoop with a cracker.
4. Pigs in a Blanket
Unroll a can of crescent roll dough and cut each triangle into 3 thin strips. Wrap each strip around a cocktail sausage. Set on a baking sheet seam side down, brush with beaten egg and bake at 375°F for 12 to 15 minutes, until golden. Serve with mustard.
5. Cocktail Weenies in Currant Sauce
In a saucepan, melt one 10 oz jar of red currant jelly with 1/3 cup yellow mustard, stirring until smooth. Add a 14 oz package of cocktail sausages and simmer for 10 minutes, until hot. Move to a small slow cooker on WARM to serve.
6. Cherry Gelatin Ring
Dissolve two 3 oz boxes of cherry gelatin in 2 cups boiling water. Stir in 1 1/2 cups cold water and one 15 oz can of dark sweet cherries, drained. Pour into a lightly oiled 6-cup ring mold and chill until firm, at least 4 hours. Dip the mold in warm water for 10 seconds and turn it out onto a plate.
Bonus: Sherbet Punch
Just before guests arrive, put a 1/2 gallon of lime or rainbow sherbet in a punch bowl in scoops. Pour over one 46 oz can of pineapple juice and one 2 liter bottle of lemon-lime soda. It foams up on top, just like it should.
Make-Ahead Plan
- The day before: the cheese ball, the deviled egg filling (keep it separate) and the gelatin ring.
- 2 hours before: start the meatballs in the slow cooker.
- 30 minutes before: bake the pigs in a blanket and warm the cocktail weenies.
- When the doorbell rings: fill the eggs and pour the punch.
