Holiday party recipes with Southern Roots in Jamestown!

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JAMESTOWN, NC (WGHP) — It’s party time!

Whether you’re gathering around the Christmas tree or counting down to the New Year, you need good food to celebrate with your friends and family.

On this Recipe Wednesday, Shannon Smith stops by Southern Roots in Jamestown with the best recipes for your holiday festivities.

Bread to undo


  • 1 large ball
  • 1 stick of butter, melted
  • 8 garlic cloves, minced
  • 4 tablespoons chopped fresh parsley or 2 tablespoons dried herbs de provence
  • Salt pepper
  • 1 cup shredded mozzarella
  • 1 cup grated fontina


  • Preheat the oven to 350
  • Use a serrated knife to chop the ball
  • In a small bowl, combine the butter, garlic, herbs and salt/pepper
  • Brush the bread with the melted butter mixture, making sure to cut inside the cuts
  • Stuff each cut with the cheese mixture
  • Completely wrap the bread in foil
  • Bake for 20 minutes then cool for 5 minutes

Pepper Jelly Puffs


  • 8 ounces grated sharp cheddar
  • 1 stick of softened butter
  • 1 cup flour
  • Pepper jelly of your choice


  • Mix the first 3 ingredients until they hold together
  • Wrap in plastic wrap and refrigerate for 30 minutes
  • Preheat the oven to 400
  • Roll the mixture into small balls
  • Bake for 5 minutes
  • Remove from the oven and immediately make depressions with the back of a spoon.
  • Fill the cavities with pepper jelly
  • Return to the oven and cook for 5-7 minutes

Boursin cheese with onions and bacon


  • 4 slices of bacon, chopped
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • Pepper
  • One 5.2 ounce package of Boursin cheese
  • 2 tablespoons chopped fresh chives


  • In a large skillet, cook the bacon until crisp
  • Remove the bacon with a slotted spoon
  • Add the onion to the cooking juices and sauté until the onion is soft and caramelized
  • Add the garlic and sauté for another minute
  • Stir in the balsamic and add the bacon, season with pepper
  • Place the Boursin on a serving plate and pour the hot mixture over the cheese
  • Decorate with chives and serve immediately

Artichoke Dip


  • 1 can (14 ounces) artichoke hearts, drained
  • 1 cup mayonnaise
  • 8 ounces softened cream cheese
  • 2 cups of grated parmesan
  • 4 garlic cloves, minced
  • Black pepper
  • 6 spring onions, diced
  • A handful of chopped fresh spinach
  • A handful (or a small jar) of roasted tomatoes


  • Preheat the oven to 350
  • Cut the artichoke hearts into small pieces
  • In a bowl, mix the artichokes with the rest of the ingredients
  • Once mixed, spread the mixture into an 8 inch baking dish
  • Bake for 25-30 minutes until golden brown and bubbling

Cranberry Pecan Truffles


  • 10 ounces of goat cheese
  • 6 ounces of cream cheese
  • 2 teaspoons of cinnamon
  • 3 tablespoons of honey
  • 2 cups pecans, chopped into small pieces and toasted
  • 1 cup dried cranberries, diced
  • ½ cup chopped fresh parsley


  • Beat first 4 ingredients until light and fluffy, add ½ cup pecan chunks and mix
  • Line a baking sheet with parchment paper
  • Toss remaining pecan pieces, cranberries and parsley on parchment paper
  • Using a large cookie scoop, scoop out a ball of cheese mixture, then roll it in the pecan/cranberry mixture…continue until the cheese mixture is gone
  • Refrigerate until ready to serve.
  • Serve drizzled with honey

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