The holidays are coming, and while many DHS students are rushing about as they try to find a perfect gift, few students realize the potential goody points they could earn by helping with create a special holiday meal.

Helping with the Holiday Dinner can be challenging, but rewarding. Freshman Elizabeth Robinson says that helping with a holiday meal can “show your appreciation towards your family for what they have done … Some kids don’t get those opportunities.”

Whether one only has 10 minutes and limited experience in the kitchen, or is an expert with plenty of time to spare, there is always a dish to prepare to give thanks.

Although  large number of appetizers are quite simple to prepare and, with a nice presentation, could make up a wonderful platter.

Mozzarella Toast

Ingredients

1 baguette cut into ⅓ inch slices

Fresh Mozzarella

Tomatoes

Basil

Oil and Vinegar (optional)

Directions

1. Preheat the oven to 375°
2. Cut the tomatoes and fresh mozzarella
3. Brush olive oil over the baguette slices and place them in the oven for 8-10 minutes until they are golden
4. Take the baguettes out of the oven and place the tomato, fresh mozzarella and basil leaf on top.

Mini Spinach-Cheese Pizzas

Ingredients

• 4 mini whole-wheat pitas (3 inches each), split
• 1/2 cup part-skim ricotta cheese
• 1/2 teaspoon dried oregano
• 1 garlic clove, pushed through a garlic press
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 pint bocconcini (about 20 balls), halved

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.
3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

This appetizer is certain to please any guest, and any family member (unless they’re allergic to spinach of course).

One could also concoct a dessert to contribute to their family’s meal. A simple dessert is a layered pudding. Although this recipe is somewhat more complicated than the others, it is easy to put together, and there are few cooking skills necessary.

Christmas Trifle

Ingredients

• 3 pints raspberries
• 1 quart heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large or 2 small store-bought pound cakes, cut into 1 inch pieces
• 2 cups lemon curd
• 24 ounces frozen sliced peaches, thawed

Directions

1. In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
2. Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
3. Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
4. Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.

Take the time this holiday season to give thanks to family and make a small dish to add to the feast, or simply use these recipes for quick, last minute party treats. They take very little time to prepare, yet the thought to take the time to give thanks by making a dish will show through these, or any other platter one could decide to prepare.

Go to http://www.marthastewart.com/856464/quick-holiday-recipes#200872 for these and many more ideas.