Throw an inexpensive holiday party at home

Although times are tight, you can still host a festive holiday party without breaking the bank.

In fact, entertaining at home is a bit more popular in these tough economic times, says Deb Kaiser, assistant manager of Benz, 501 Seventh Ave. SE, Cedar Rapids.

Several foods are versatile and inexpensive. On the top of Kaiser's list are French baguettes.

“There's so much you can do with them,” she says. “They are good by themselves or with dips and cheeses.”

Depending on what you top them with, they can be a hearty appetizer or a sweet dessert. Although the possibilities are endless, Kaiser suggests sweet jelly, hot pepper sauce, wasabi sauce or goat cheese.

For a different texture, drizzle the baguettes with olive oil and toast for a few minutes.

Olive oil is another must-have item, according to Kaiser.

“I could not live without it,” she says.

It can be used for everything from bread dip to a light salad or pasta dressing. Its quality - and price - also varies.

Extra virgin olive oil is made from the first cold pressing of olives. Because of its high cost it is not recommended for cooking.

Stephanie Catlett, marketing coordinator of New Pioneer Co-op in Iowa City and Coralville, says tasty food trays can also be healthy.

“It doesn't have to be high fat,” she says.

Hummus, made with chickpeas, is an alternative to vegetable dips with more calories, she says. Winter squash and sweet potatoes are also low in fat and can be purchased from local producers.

Standard meat and cheese trays remain popular at parties.

Both meat and cheese come in a variety of cuts and flavors which can be selected based on your taste and pocketbook.

The tray's design doesn't have to follow a certain pattern, Kaiser says.

“The more free-form it looks, the homier it looks,” she says. “It doesn't have to be in perfect form.”

The cheese doesn't have to be perfectly sliced, either. It can be cubed or in chunks. However, every cheese should have its own utensil so you don't mix the flavors, Kaiser says.

Along with meat and crackers, cheese pairs well with dried fruits, olives and nuts. It can also be a dessert, Kaiser says, by topping it with a sweet jelly or chutney.

Sweet wines tend to pair better with a wide variety of cheese, Kaiser says.

Wine doesn't have to be exclusive or expensive.

“A box of wine will go a long way,” Catlett says.

And, remember, not everybody drinks alcohol, so be sure to have non-alcoholic drinks on hand. Spritzers are a festive alternative to alcoholic drinks, Catlett says.

With all of the combinations of food and drinks available, don't be afraid to try new things, Kaiser advises.

“Go outside the box and broaden your horizons,” she says.

Not everything has to be made from scratch to be impressive.

“You can take things out of jars as long as it's beautiful on the plate,” says Kortnee Stewart, Benz employee who is also in culinary cooking school at Kirkwood Community College.

She suggests making cheese shapes with a cookie cutter and garnishing trays with herbs such as parsley.

And, finally, don't feel pressured to do everything yourself.

“Make it a potluck,” Catlett says. “It's not rude; it's a great way to save money.”

CORN AND BLACK BEAN SALAD1 (16-ounce) jar spicy corn relish1 (15-ounce) can black beans, rinsed and drained1 ripe avocado, peeled cored and cut into 1/2-inch cubes3/4 cup cherry tomatoes, quartered4 ounces Monterey Jack cheese, cut into 1/4-inch cubesCombine all ingredients, toss and serve.From Benz Beverage Depot, Cedar RapidsGINGER WASABI TUNA SALAD12 ounces tuna, drained3 ounces ginger Wasabi sauce3/4 cup diced celery1/2 cup diced red onion1/4 cup mayonnaiseCombine above ingredients, mix well and chill. Serve on crackers or toasted baguette rounds.From Benz Beverage Depot, Cedar RapidsHOLIDAY PINWHEELS1 package (8 to 10) tortillas1 package (1 pound) prosciutto or thinly-sliced ham1 jar whole dill pickles1 package (8 ounces) cream cheeseRed pepperLay out tortilla on a flat surface. Spread with cream cheese. Lay slice of prosciutto over the cheese. Cut dill pickles in half, then cut pickle halves in half again. Lay pickle strips in a line down the side of the tortilla. Roll up tortilla and slice crosswise into bite-sized appetizers.From New Pioneer Co-op, CoralvilleSWEET, HOT & SOUR MEATBALLSMakes 32 meatballs1 (16-ounce) package frozen meatballs1/3 jar (13-ounce) apple cinnamon jelly1/3 jar (13-ounce) apple jalapeno jelly1/4 cup pub-style mustard1/4 cup whiskey or apple juice1 teaspoon Worcestershire sauceA few dashes of hot pepper sauce (optional)Preheat oven to 350 degrees. Place frozen meatballs in a single layer in shallow baking pan. Bake about 20 minutes or until heated through. Meanwhile, in a large saucepan stir together jellies, mustard, whiskey (or apple juice), Worcestershire sauce and hot pepper sauce (if using). Cook over medium heat and stir until jelly is melted and mixture starts to bubble. Transfer meatballs to jelly mixture; stir gently to coat. Return to low boil, and then reduce heat. Simmer uncovered for 3 to 5 minutes or until sauce is thickened, stirring occasionally.From Benz Beverage Depot, Cedar RapidsSWEET AND SPICY GLAZED PECANSMakes 1 poundHoliday Spice Blend:2 tablespoons ground coriander1/4 cup kosher salt2 tablespoons black pepper1 1/2 cups granulated sugar2 teaspoons dry mustard1 teaspoon ground cinnamon2 tablespoons paprika1 cup dark chili powder1/4 cup ground cuminCombine spices in a dry mixing bowl. Stir with a whisk until evenly mixed. Store in an airtight container at room temperature.Glazed Pecans:1 pound pecan halves2 ounces butter, melted1/4 cup honey3 tablespoons holiday spice blendPreheat oven to 325 degrees. Combine all ingredients in a mixing bowl and toss to completely coat pecans. Spread coated pecans evenly on a sheet pan and bake for about 10 minutes, or until nuts are golden in color. Watch pecans closely because they can burn quickly. Remove from oven and cool at room temperature.

1 (16-ounce) jar spicy corn relish

1 (15-ounce) can black beans, rinsed and drained

1 ripe avocado, peeled cored and cut into 1/2-inch cubes

3/4 cup cherry tomatoes, quartered

4 ounces Monterey Jack cheese, cut into 1/4-inch cubes

Combine all ingredients, toss and serve.

From Benz Beverage Depot, Cedar Rapids

GINGER WASABI TUNA SALAD

12 ounces tuna, drained

3 ounces ginger Wasabi sauce

3/4 cup diced celery

1/2 cup diced red onion

1/4 cup mayonnaise

Combine above ingredients, mix well and chill. Serve on crackers or toasted baguette rounds.

From Benz Beverage Depot, Cedar Rapids

HOLIDAY PINWHEELS

1 package (8 to 10) tortillas

1 package (1 pound) prosciutto or thinly-sliced ham

1 jar whole dill pickles

1 package (8 ounces) cream cheese

Red pepper

Lay out tortilla on a flat surface. Spread with cream cheese. Lay slice of prosciutto over the cheese. Cut dill pickles in half, then cut pickle halves in half again. Lay pickle strips in a line down the side of the tortilla. Roll up tortilla and slice crosswise into bite-sized appetizers.

From New Pioneer Co-op, Coralville

SWEET, HOT & SOUR MEATBALLS

Makes 32 meatballs

1 (16-ounce) package frozen meatballs

1/3 jar (13-ounce) apple cinnamon jelly

1/3 jar (13-ounce) apple jalapeno jelly

1/4 cup pub-style mustard

1/4 cup whiskey or apple juice

1 teaspoon Worcestershire sauce

A few dashes of hot pepper sauce (optional)

Preheat oven to 350 degrees. Place frozen meatballs in a single layer in shallow baking pan. Bake about 20 minutes or until heated through. Meanwhile, in a large saucepan stir together jellies, mustard, whiskey (or apple juice), Worcestershire sauce and hot pepper sauce (if using). Cook over medium heat and stir until jelly is melted and mixture starts to bubble. Transfer meatballs to jelly mixture; stir gently to coat. Return to low boil, and then reduce heat. Simmer uncovered for 3 to 5 minutes or until sauce is thickened, stirring occasionally.

From Benz Beverage Depot, Cedar Rapids

SWEET AND SPICY GLAZED PECANS

Makes 1 pound

Holiday Spice Blend:

2 tablespoons ground coriander

1/4 cup kosher salt

2 tablespoons black pepper

1 1/2 cups granulated sugar

2 teaspoons dry mustard

1 teaspoon ground cinnamon

2 tablespoons paprika

1 cup dark chili powder

1/4 cup ground cumin

Combine spices in a dry mixing bowl. Stir with a whisk until evenly mixed. Store in an airtight container at room temperature.

Glazed Pecans:

1 pound pecan halves

2 ounces butter, melted

1/4 cup honey

3 tablespoons holiday spice blend

Preheat oven to 325 degrees. Combine all ingredients in a mixing bowl and toss to completely coat pecans. Spread coated pecans evenly on a sheet pan and bake for about 10 minutes, or until nuts are golden in color. Watch pecans closely because they can burn quickly. Remove from oven and cool at room temperature.

From New Pioneer Co-op, Coralville