The hosts, right, invite neighbors to enjoy appetizers at the island bar.

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Jackie and Sarah Houston welcome guests to serve themselves at the holiday table.

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Deward and Louise Scott slice a Swiss Choclate Layer Cake that she made for the celebration.

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Beulah Norman made this tray of homemade fudge and places it on the table along with a pound cake that came from her kitchen.

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Mary Baldwin, left, arrives with cheesecake squares that she made while Mary Martin places the spinach dip on the serving table.

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Jackie and Sara Houston decided the time had arrived to know their neighbors better. “We have lived here 30 years and some of the folks residing in the Chatham Road area never see or get acquainted with each other, so we just thought we’d invite friends to drop by our home for a holiday party,” the hosts said as guests began floating in.

Lovely decorations made a spectacular setting for the celebration. The dining table was overlaid with a red linen cloth and held a tall tree of red and green Christmas balls while the background featured a huge wreath hanging at the bay window with other holiday ornaments. On the table were platters, plates and bowls of holiday goodies with little space remaining as many guests brought favorite appetizers and desserts to share with the group.

Assisting the Houstons as co-hosts were Beulah Norman and Mary Martin. Some of those enjoying the Sunday afternoon gathering were Charlie Goins, father of the hostess, Audrey Ramey, Tina Ward, Mazie Ward, Peggy Tate, Deward and Louise Scott, Maderia Fulk, Misty and Peyton Utt, Shirley Tillotson, Margaret Bondurant, Mary Baldwin, Louise Jones, Skip and Myrtle Hornaday, Dennis Payne, Mackey and Patsy Summers, Bobby Titan, Chad, Peggy and Victoria Edwards, Carolyn Weddle and Ray and Jennifer Riska and granddaughter. The party continued until 5 p.m. with other neighbors dropping by during the later hour of the celebration.

The hosts and co-hosts already had refreshments ready and on the table to be served. Following are some of the party fare recipes that Sara shares with our readers.

CHRISTMAS PUNCH

4 cups cranberry juice cocktail

1 1/2 cups sugar

4 cups pineapple juice

1 tablespoon almond extract

2 quarts ginger ale

Combine all ingredients and serve over ice.

APPETIZER MEATBALLS

Place fully cooked frozen meatballs in crock pot.

Add:

1 cup chili sauce

1/2 cup cold water

1/3 cup grape jelly

1 tablespoon mustard

Heat until hot and enjoy!

PEANUT CLUSTERS

1 (12-oz.) pkg. butterscotch chips

1 12-oz.) pkg. chocolate chips

1 (15-oz.) can Spanish peanuts

Melt chips in the microwave for 2 minutes on high. Add the can of peanuts, mix well. Using two teaspoons, make clusters onto waxed paper. Let set for awhile. Store in containers and freeze until you want to serve.

CHRISTMAS PRETZEL GOODIES

Melt white chocolate in the microwave. Take snowflake-shaped pretzels and dip half in the melted chocolate. Place on wax paper until set.

RITZ CRACKERS

Ritz crackers

Peanut Butter (crunchy or creamy)

White chocolate

Spread peanut butter on Ritz Crackers. Dip whole cracker sandwich in melted white chocolate. Place on wax paper until set.

BEULAH’S POUND CAKE

Beulah Norman made this wonderful Pound cake, Chocolate and Vanilla Fudge, Sausage Balls and Pineapple Delight. Here are her recipes.

1 cup butter or 2 stick margarine

3 cups sugar

1/2 teaspoon baking powder

3 cups plain flour

1 teaspoon lemon extract

1/2 cup shortening

6 eggs

1 cup milk

1 teaspoon vanilla flavoring

1/4 teaspoon salt

Cream butter, shortening, gradually adding sugar. Cream well. Add the eggs one at a time, beating hard after each addition. Add sifted dry ingredients gradually with milk and continue beating. Add flavoring and turn into a greased floured tube cake pan. Bake at 325 degrees for 1 hour and 15 minutes.Remove from oven and let cool before turning out of pan.

PINEAPPLE DELIGHT PIE

1 large can crushed pineapple in own juice (do not drain)

1 8-oz. carton sour cream (fat-free)

1 box sugar free instant pudding

1 graham cracker crust

Mix pineapple, sour cream and pudding mix together. Pour into crust, top with Cool Whip (fat-free). Let pie set in the refrigerator one hour before serving.

SAUSAGE BALLS

1 pound Neeses sausage

1 cup sharp Cheddar cheese

2 1/2 cups Bisquick

2/3 cup water

Mix well and make into balls. Bake at 350 degrees for 20 minutes.

Louise Scott made this delicious four-layer Swiss Chocolate Cake.

Little Debbie Swiss Chocolate Cake

1 box Swiss Chocolate Cake Mix

4 eggs

1 box (4 oz) vanilla instant pudding

1 cup canned milk

1/2 cup oil

Bake by package directions.

Filling

1 (8 oz.) cream cheese

1 (8 oz.) cool whip

1 3/4 cups confections sugar

Beat cream cheese until smooth. Add confectioners sugar and beat well. Mix in cool whip. When cake is cool, split the layers and spread filling on cut side up. Do not put filling on top layer.

Chocolate Frosting

1 stick margarine

1 cup sugar

1/3 cup evaporated milk

3/4 cup chocolate chips

Mix ingredients together. Stir and cook 3 minutes after it starts to boil. Remove from stove and cool and beat until it gets thick enough to frost cake. “I set it over ice and stir until thick enough to frost cake.”

Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933.