Small Bites, Big Seasonal Flavor: Set the table for holiday festivities with make-ahead appetizers

(Family Features) With all the work ahead on magnificent main courses, stunning sides and decadent desserts, there’s one element of the holiday meal that should remain easy and effortless: the appetizer table.

However, “easy” doesn’t have to mean “plain.” Start the celebration with delicious hors d’oeuvres like Bacon Jalapeno Popper Cheeseballs with just the right amount of spice to light up the crowd without overwhelming.

Of course, you can always turn to classic Deviled Eggs and Bacon for a no-brainer recipe that’s ready in advance. Just garnish with celery curls and mini radish sticks at the last moment for an appetizer that’s as visually appealing as it is delightfully simple and tasty.

With a legacy of quality, innovation and consistency in celery cultivation for almost 100 years, Duda Farm Fresh Foods has redefined what celery can be. Crispier, sweeter and less stringy for superior taste and bite, Dandy Celery is perfect for holiday snacking and incorporating into your family’s favorite dishes.

In addition, it’s packaged fresh and crisp with no preservatives. Celery is low in calories, high in fiber and packed with flavor, making it a smart choice for snacking and cooking during an otherwise indulgent season.

To discover more ways to simplify holiday prep, visit DudaFresh.com.

Bacon Jalapeno Popper Cheeseballs

Yield: 8 cheeseballs

• 1 package (8 ounces) cream cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon cumin
• 1/4 teaspoon onion powder
• 1 tablespoon canned, diced jalapeno peppers, drained
• 2 tablespoons minced fresh jalapeno, divided
• 1/2 cup green onions, chopped, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices (about 2/3 cup) cooked bacon, chopped, divided
• 1/4 cup chopped fresh parsley
• Dandy Celery Sticks
• Dandy Radish Coins

1. To make cheeseballs: Combine cream cheese, cheddar cheese, cumin, onion powder, canned jalapenos, 1 tablespoon fresh jalapenos, 1/4 cup green onions, salt, pepper and 1/3 cup chopped bacon. Using spoon or rubber spatula, mix thoroughly.
2. To make coating: In small bowl or plate, combine remaining green onion (green parts only), parsley, remaining fresh jalapenos and remaining bacon.
3. Using 2-ounce ice cream scoop, portion eight equal balls, placing in shallow bowl to roll and cover with coating.
4. Serve with celery sticks and radish coins.

Deviled Eggs and Bacon

Servings: 8-12

• 12 cage-free eggs, hard-boiled and peeled
• 2 tablespoons mayonnaise
• 1 tablespoon prepared yellow mustard
• 2 tablespoons sour cream
• 2 tablespoons whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 green onions, roughly chopped
• 2 stalks Dandy Celery, julienned
• 1 package Dandy Radish Ministicks
• 4 slices bacon, cooked to crisp and cut into 24 pieces
• ground Aleppo pepper or paprika
• sea salt flakes

1. Slice eggs in half lengthwise. Remove yolks and place in food processor bowl. Add mayonnaise, mustard, sour cream, whipping cream, salt, pepper and green onions. Mix until smooth, scraping down sides between pulses. Remove from food processor and place mixture in piping bag fitted with star tip.
2. Pipe filling into each egg white half. Display filled eggs on platter before applying toppings.
3. To prepare celery, place in water to curl cut celery. Set aside leaves for garnish.
4. Place celery curls, radish sticks and crispy bacon on top of each egg. Sprinkle with Aleppo pepper and sea salt. Garnish with celery leaves, if desired.