Appetizer & Party Recipes

[Sidsou]

I'm looking for some great rather easy, casual appetizer recipes.

Anyone have any to share???

[emmjay]

One delicious and easy appetizer I love is:

Stuff dates with goat cheese. You can also stuff an almond/crushed almonts in there too.
Wrap with proscuitto or serrano ham (or even bacon) and secure with a toothpick.
Broil in the oven, turning once, until the ham/bacon is cooked and the whole thing heated through.

Really delicious! If you don't like goat cheese you can just wrap the date by itself, or use a fig.

[KGif]

I make rosemary parmasean pinwheels (actually a recipie I got at one of those "Pampered chef" parties) and they are ALWAYS a hit. They really are delicious and are always the first thing to go at parties:

Parmesan Rosemary Pinwheels

1 can (8 ounces) Pillsbury Refrigerated Crescent Dinner Rolls
1/2 cup regular cream cheese spread
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 teaspoons snipped fresh rosemary or 1 teaspoon Pantry Rosemary Herb
Seasoning Mix

Preheat oven to 375°F. Separate dough into four rectangles on smooth side of Large Grooved Cutting Board. Press seams to seal.

Place cream cheese in Small Batter Bowl. Grate Parmesan cheese over batter bowl using Deluxe Cheese Grater. Snip rosemary using Kitchen Shears; add to cheese mixture. Mix well using Small Mix 'N Scraper(R). Using Small Spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.

Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using Serrated Bread Knife for a total of 24 slices. Place slices, cut side down, on Large Round Stone. Bake 12-15 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Serve warm using Mini-Serving Spatula.

Yield: 24 pinwheels

[KGif]

I've actually never tried these but it sounds really good!

Mexicali Pinwheels


1 green or red pepper (or combination)
1/2 cup pitted black olives 2 tablespoons cornmeal
2 packages refrigerated crescent rolls
1 can (9 oz.) bean dip
1 cup (4 oz.) shredded Mexican-style cheese
salsa
sour cream

Preheat oven to 375F.

Finely chop pepper and olives. Lightly sprinkle cornmeal on cutting board. Unroll dough into 8 rectangles, press to seal perforations. Spread 2 TBS. bean dip onto rectangles.

Top with 2 TBS. cheese and vegetable mixture. Starting with shortest side, roll up, pinch edges to seal. Cut each into 4 1" slices. Place cut sides down on a baking stone.

Bake 24-26 minutes, or until golden brown. Serve warm with sour cream and salsa.

[1MegMeg]

This is super easy, but verrry yummy! I always get compliments on it when I make it.

Smoked salmon dip
8 ounces hot smoked (not lox) salmon
2 8 ounce packages of cream cheese (I use light)
sliced green onions - however much you feel like

Mix everything together in the food processor and serve with melba toast, crackers, etc.

[jimmysgirl424]

This recipe is easy and super yummy! Sorry, I just do it by heart and so don't have any true measurements.

Two or more cans of whole water chesnuts, drained
One pound package of bacon, sliced in half.
One package of light brown sugar
Toothpicks

Heat oven to broil. Wrap half slices of bacon around a water chesnut, secure with a toothpick. Place on baking sheet. Sprinkle brown sugar heavily over each 'nut. Broil till bacon is brown. (ten minutes or so?? I usually just peek in) Remove from baking sheet immediately to paper-towel lined platter or plate. Serve immediately.

A bonus is that these smell absolutely HEAVENLY while cooking!! :D

[MLA]

These are good, though the prep takes a little while:

Garlic and Cheese- Stuffed Mushrooms

24 mushrooms
1/4 cup finely chopped green onions
2 cloves garlic, finely chopped
1/4 cup butter
1/2 cup dry breadcrumbs (packaged)
1/4 cup parmesan cheese
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper


Remove Mushroom stems and chop finely.
In a small pan, cook stems, green onions,garlic and butter over medium heat til tender, about 5 minutes.
Remove from heat and add all remaining Ingredients except caps.
Fill caps with mixture, place in baking dish.
Bake 350 degrees for 15 minutes.

[JennH]

I have no idea where the name came from since there is no crab meat in it, but it's yummy!

Package of english muffins
Jar of Old English Cheese
Stick of butter
Garlic powder (I use 2-4 garlic cloves, depending on size of clove)

Preheat oven to broil. Have cheese and butter at room temp and mix. Add the garlic and mix well. Then, split your english muffins in half. Spread the cheese mixture on the english muffins. Broil until brown. Cut into quarters.

There are never left overs with these! (and super easy!!)

[DisneyGirl]

My fiend is having her housewarming party next week and would love to have something called a layer dip it might even be called a 4 layer dip. She had it at someone house not so long ago and has tried many times to get ahold of the recipe and shes just having the hardest time.

I know nothing about layers dips or any dips for that matter, so i figure I would try posting something here and see what i come up with for her.

She mentioned something about it having refried beans, olives, sour cream and a few other things..

She also said it was served with Tortilla chips.

Have any idea how to make it??

THANKS!

[Marilyn]

There are tons of ways to make this but this is how I do it.

Mix one can of refried beans with a couple of tablespoons of taco seasoning and a 1/4 cup of salsa. Spread the bean mixture on a pyrex type casserole dish. Then layer sour cream and then shredded yellow cheese (I like to use the nacho kind). Then sprinkle sliced black olives, diced tomatoes, sliced green onions on top (maybe 1/4 cup of each). Thats all there is to it. It does not make very well ahead of time so make it right before your event.

[Rose]

Do you mean 7 layer dip?

I like with beans, salsa, guacamole, sour cream, shredded cheese, sliced olives & green onions.

[DisneyGirl]

YEah thats exactly it..I do remember her saying a 7 layer dip..I have no Idea where I got the 4 layer did name from.

Thanks

[Reenie]

Oh, yes, 7-layer dip is fabulous. This is how I make mine:

7-Layer Mexican Dip

2 small cans bean dip (sold in the potato chip aisle, usually- I know there's a Frito Lay brand variety)
3 ripe avocados (an avocado is ripe when the skins are dark, almost black, not green)
2 Tbsp. lemon juice
1 pkg. taco seasoning
1/2 c. mayonnaise (do NOT substitute Miracle Whip)
1 c. sour cream
1 bunch green onions, chopped
3 medium tomatoes (2 c. diced, small pieces)
1 large can sliced or chopped black olives
1 (8 oz.) pkg. shredded Mexican cheese blend

Layer in a Pyrex pan:
1) Bean Dip
2) Mix avocados with lemon juice and add a dash of salt and pepper.
3) Mix taco seasoning with mayonnaise and sour cream.
4) Green onions
5) tomatoes
6) black olives (drained, of course)
7) shredded cheese

Now, I actually mix 4, 5, and 6 and then sprinkle on, but it's all your preference. Serve with tortilla chips (preferably strong ones like Tostitos Gold- or the authentic chips from your grocer's "Latin flavors" aisle or the local Latino supermercado, if you have that around you).

Enjoy! :) There is never any of this left, and it's usually the first thing gone!

[gayle]

My recipe is exactly like Reenie's except I also add a half can of chopped green chile's to the sour cream mixture, and I don't use any mayo.

[cpbride8203]

Mine is a little different since I am not a bean or quacamole fan...I take a package of softened cream cheese and mix in a half pack of taco seasoning, then spread that in the bottom of a Pyrex dish. I then add a layer of ground meat that is cooked in the remaining taco seasoning. I then do a layer of salsa, then a layer of cheddar cheese and some green onions sprinkled over the top. I serve with tortilla chips.

It seems to go over well and no one asks where the beans are!

HTH!

[Jenean]

Mine's pretty similar:

1 can refried beans, spread in the bottom of a shallow casserole dish
1 8-oz container sour cream mixed with 1/2 packet of taco seasoning, spread on top of the beans
shredded cheese, diced green onions, olives, tomatoes on top

You can put guacamole in between the beans and sour cream if you like.

I find that the Tostitos scoopers are the best chips to use with it.

[TracieB]

This is the recipe that is *always* requested of me whenever we got to pitch-ins:

-16 oz. can mayo (real mayo, like Hellmann's)
-16. oz cream chese
-16 oz. can of taco sauce (I usually get medium, but you can get whatever kind you prefer)
-shredded mozz. cheese and shredded cheddar cheese
-onion, tomato, green pepper - all chopped

1. Mix the mayo and the cream cheese together, spread on bottom of glass dish.

2. Pour taco sauce on top of mayo/cream cheese mixture

3. Sprinkle cheeses on top (to your discretion on how much you use... we like cheese, so we use a lot!)

4. Sprinkle veggies on top of the cheese

5. Eat with tortilla chips

It's delish!

[Sare79]

For our rehearsal dinner next month, we are having appetizers and salads...
So far the menu includes:

Thai Szechuan prawns with spinach on Fried wontun;
Fried wontun chips with baba ganoush, roasted red pepper dip and feta dip;
Chicken and beef satays with peanut sauce;
Italian pasta salad;
Brie in phyllo;
Ceasar salad;
Chicken and cranberry quesadilla;
Veggie platter

What's missing?


Any other good appetizer recipes anyone would like to share?

[andrew&shannah]

I'm a big fan of:

Proscuitto wrapped melon
INGREDIENTS:
1 ripe cantaloupe or honeydew melon
About 3/4 pound very thinly sliced Prosciutto de Parma
Equipment: Bamboo skewers

INSTRUCTIONS:
Cut the ends off the melon and stand it on end. Remove the rind in several wide strips by running a knife, between the rind and flesh, in smooth strokes.

Halve the melon lengthwise and, using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch wide wedges; cut the wedges crosswise into 1-inch pieces.

Cut the prosciutto into 1-inch-wide strips about 2 to 3 inches long. Wrap each melon piece with a prosciutto strip and spear with the end of a skewer.
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Bruschetta

INGREDIENTS:
8 (3/4-inch-thick) diagonally cut Italian bread slices (about 8 ounces)
Vegetable cooking spray
1 garlic clove, halved
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
Parsley sprigs (optional)

INSTRUCTIONS:
Prepare grill. Place bread slices on grill rack coated with cooking spray, and cook 2 minutes on each side or until lightly browned. Remove from grill.
Rub cut sides of garlic over one side of each bread slice, and brush with oil; sprinkle with salt. Garnish with parsley sprigs, if desired.
Note: Broil bread slices 2 minutes on each side instead of grilling, if desired.
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Mini Frittatas with Ham and Cheese

INGREDIENTS:
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

INSTRUCTIONS:
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
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Roasted Asparagus Wrapped in Prosciutto

INGREDIENTS:
1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise

INSTRUCTIONS:
Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
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Chicken Croustade - I actually just use the frozen pastry cups instead of making my own...

INGREDIENTS:
1 loaf soft white bread, sliced into 30 pieces
1 tablespoon olive oil, plus extra for muffin tins
3/4 cup heavy cream
1/2 pound raw chicken breast meat, cut into small dice
1/4 pound prosciutto ham, cut into small dice
Freshly ground black pepper to taste
1 egg yolk
1/4 cup grated Parmesan, plus more as needed for topping
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

INSTRUCTIONS:
Preheat the oven to 325 degrees F.

With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.

Reduce the cream by half and reserve until needed. Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.
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Caprese Antipasticks

INGREDIENTS:
1 package 8-inch bamboo skewers
1 pint cherry or grape tomatoes
2 (1 pound) tubs bocconcini (small balls of fresh mozzarella), drained
24 leaves fresh basil
Extra-virgin olive oil, for drizzling
Salt and pepper

INSTRUCTIONS:
For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.

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Creamy Mushroom Phyllo Triangles

Ingredients:
3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

Instructions:
Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
Preheat oven to 375°.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
Bake at 375° for 20 minutes or until golden. Serve warm.

Yield: 48 triangles (serving size: 2 triangles)
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Crab-Artichoke Tarts

Ingredients:
2 teaspoons all-purpose flour
1/8 teaspoon dried whole thyme
1/8 teaspoon pepper
1 (4-ounce) carton thawed frozen egg substitute
1/4 cup roasted red bell peppers, chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1 (6-ounce) can crabmeat, drained
Vegetable cooking spray
32 (3-1/4 x 3-inch) wonton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons freeze-dried chives
1 tablespoon margarine, melted

Instructions:
Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well.
Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine.
Bake at 350º for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.

Yield: 32 appetizers (serving size: 1 appetizer)
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[QueenofCA]

You can buy wonton wrappers right in the grocery store, and you can fill those with just about anything!

Two of my favorite fillings are ground pork with scallions and dried ginger and spicy mashed potatoes with sweet onions and crushed red pepper flakes. Of course, you could use mixed veggies, cheese, or any kind of ground meat. Crab meat or scallops would also be great! You can get really creative with these, and just serve 2 or 3 different kinds at an appetizer/cocktail party. Just be sure that your fillings are completely cooked before you fry the wontons.

After you make your filling, let it cool slightly. Be sure that the wontons are chilled, but pliable. Fill each wonton wrapper with about a teaspoon of filling, and then fold it over to make a triangle shape. Seal the edges with water. Fry them in a light oil (I use grapeseed oil) until they are golden brown. Serve with various dipping sauces. These can be served hot or room temperature.

[Rosebud]

My former roommate always used to make this for our cocktail parties and it was a huge hit. She was not a cook at all... this is very easy to make.

Baked Brie in Puff Pastry

INGREDIENTS:
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
1/4 cup sliced almonds

DIRECTIONS:
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

You can use any number of things in place of almonds if you'd like. She sometimes used raspberry jam along with the almonds. Once she used a sundried tomato spread instead of almonds. You can mix it up any way you like.

[scout]

I'm having a housewarming party and plan on serving appetizers and desserts. Can you post any tried and true crowd pleasing recipes?

[Jen1098]

We make this dip that everyone loves loves. Serve with tosito chips

Hormel chili w/ no beans-8 oz
montary jack cheese with jalapeno(block of cheese)
cream cheese (the block kind) 8 oz

spread cream cheese on the bottom
put chili on top of cream cheese
and grate the cheese on top

cover and put in microwave for five minutes

It doesn't sound good but I kid you not everyone loves this!!!

HOpe I didn't post this to late

Have a great party!

[ztaprincess]

I like doing meatballs...they are easy ....you can use spaghetti sauce for traditional or change it up to bbq sauce for a kick.

I also like using the little weenies...sausages...I put them in sweet and sour sauce and they are great and people like the....easy too. I takes about two sweet and sour jars for one pack of the little weenies.

[scout]

Thanks, Jen ! That's the perfect recipe for me! Sounds foolproof!

zta Do you put the weinies in the crockpot?

[vjel]

Heath Bar Trifle...it's now requested for every potluck we attend. ;)

1 choc. cake mix
1 8oz. tub of cool whip
1 choc. instant pudding
1 package heath bar minis or popables, chopped up (you can use rolling pin to get them crumbled up or throw them in cuisinart but don't chop too finely)

make the cake and pudding according to directions. let cake cool and pudding set.

if you don't have a trifle bowl, you can just use any deep bowl/dish. crumble the cake and put one layer in bowl, then add layer of pudding, cool whip and heath bar crumbs. put another layer of cake on top of that, followed by pudding, cool whip and heath bar. And you're done. YUMMY!

The size of your bowl may determine how much pudding and cool whip you need. My girlfriend uses 2 packs of pudding and 2 8oz. cool whip (or 1 16oz. tub) w/ her trifle bowl. (I don't have a trifle bowl so I use one package of each ingredient)

[scout]

vjel I think I may just make that for myself right now! :)

[Bloomwood]

For our housewarming party I made a number of things, but the main dish was a mustard-crusted beef tenderloin that I made the day before. I sliced it and put it between dinner rolls and offered a bluecheese butter and an herb butter for it. It was really easy and a big hit.

[Bloomwood]

oh yeah, wanted to add for dessert I bought a tub of the frozen creme puffs (profiteroles) at Costco. I served half plain and dipped half in chocolate along with some strawberries.

[Brandy]

Baked Artichoke Dip

I found this recipe originally on Epicurious and altered it a bit :)


1/4 cup packed shreded Parmean and Romano Cheese, plus 3 TBS set aside to top.
3 tablespoons mayonnaise
3 tablespoons sour cream

1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

Whisk 1/4 cup shreded Parmesean/Romano cheese, mayonnaise, sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).

Preheat broiler. Sprinkle dip with remaining 3 tablespoon Parmesean/Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices and wheat crackers.

Makes about 1 1/3 cups.

[Rosebud]

Adding some more ideas from Cookinglight.com:

Asiago Dip with Crostini

1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Preheat oven to 350°.
Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.

Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)


Olive and Onion Tapenade
http://i.timeinc.net/cooking/images/recipefinder/cl_19485.1_m.jpg

Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.

1 tablespoon olive oil
1 cup chopped onion
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
4 garlic cloves, finely chopped
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 2/3 cups chopped pitted green olives
1/3 cup pitted picholine olives (about 15 olives)
1/4 teaspoon freshly ground black pepper

Heat the oil in a saucepan over medium heat. Add onion; cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally.
Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.

Yield: 1 3/4 cups (serving size: 1 tablespoon)


Crab-Artichoke Tarts
http://i.timeinc.net/cooking/images/before1995/9407p106_m.jpg

2 teaspoons all-purpose flour
1/8 teaspoon dried whole thyme
1/8 teaspoon pepper
1 (4-ounce) carton thawed frozen egg substitute
1/4 cup roasted red bell peppers, chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1 (6-ounce) can crabmeat, drained
Vegetable cooking spray
32 (3-1/4 x 3-inch) wonton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons freeze-dried chives
1 tablespoon margarine, melted

Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well.
Coat 32 miniature muffin cups with cooking spray. gently press 1 wontgon wrapper ilnto each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine.

Bake at 350º for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.

Yield: 32 appetizers

[December27JJB]

You could do:

-Fruit tray
-Veggie Tray
-Cheeses w/different crackers
-Stuffed Mushrooms
-Bruschetta


I find some great recipes on www.allrecipes.com maybe you can check it out?

[robyn]

This is super easy and tasty:

1 long french baguette
1 8 oz. container cream cheese
1 small packet Italian dressing mix
1 large cucumber

Let cream cheese soften and mix in dressing mix. Refrigerate for at least an hour. Slice baguette into 3/4 inch slices and slice cucumber into 1/4 inch slices. Spread each slice of bread with cream cheese mixture, top with a cucumber slice.

I also serve this with smoked salmon on the side, so people can add it on top if they like it. Yummy!

[Whitters20]

Hi there. A lot of my friends serve a variation of the following for appetizers. You need cream cheese, tortillas, ham lunch meat, olives. You just spread the cream cheese over the tortillas, sprinkle the olives on, and then arrange the lunch meat so that all of the tortilla is covered. Roll up the tortilla and cut into sections like you were slicing a loaf of bread. You can also add sun dried tomatoes or anything else you like (jalapenos) to customize it.

If you like cheesecake, you could do little cheesecakes using a muffin pan and cupcake liners. Peel of the liners and then add chocolate, fruit, or leave it plain!

[katmg]

Expanding on Whitters recipe for Tortilla Roll-ups - my mom and I find that if you add a little bit of sour cream, salsa and some lime juice it makes it easier to spread on the tortillas. We usually also add garlic powder and thinly sliced green onions to the cream cheese as well. The salsa makes the cream cheese a light pink color - pretty! You can also put out salsa to dip the roll-up slices in.

[scout]

Wow! Thanks so much!

[debbydibbles]

http://appetizer.allrecipes.com/

[Missy2U]

Here's a cheeseball that I make all the time (sometimes just to bring to work for my lunch.)

1 8oz block cream cheese
2 jars Old English Kraft cheese
1 jar Roka Blue Kraft cheese
1 jar Pineapple Kraft cheese
1 small onion, minced
1 shot (very small one) A1 steak sauce (trust me!)

Mix them all together and chill - form it into a ball. Or put it in a bowl. Or whatever. My mom always rolled it in crushed nuts, but I figure I'm just going to mangle it with triscuits anyway so why bother. :D

[EmilyZA]

Subscribing!

[nektarine]

i don't know if your party happened yet, but these are a few easy-baguette treats that i love!

get 2 loaves of french bread and slice it. then spread the slices with the following combos:

~goat cheese, topped with pine nuts & black truffle oil
~cream cheese, topped w/ curry powder, and sliced cucumbers, salt
~mascarpone cheese, topped w/ sliced black olives

the only one i toast is the goat-cheese version, and usually i toast them w/ the cheese & pine nuts on top (but not for too long, as pine nuts easily burn!). and then i drizzle with oil.

[bethnjim]

Does anyone have a great recipe for chex party mix?? I want to make some this holiday!

[IrisHope]

http://www.chex.com/recipes/introduction.asp

[bethnjim]

I saw the one online, but wondered if anyone's family had tweaked the recipe to make it a bit better?!!

[sublime311]

My mom noticed that most people would take the rice and corn chex leaving a big bowl of the wheat chex, so now she only makes it with those two. Also, we're big lovers of cashews so we always use more of those. She also skips the bagel chips all together.

Homemade really is better than the packaged versions.

[kagbsc7]

I find it very expensive to make homemade chex mix (3 boxes of cereal, pretzels, peanuts, what not)

I take 1 bag of regular, 1 bag of bold & spicy (my grocery store usually has buy 1 get 1 free, making it even cheaper). Put it on a cookie sheet , usually half of each bag, sprinkle some whostishire (SP???) and bake until warm (and bagel chips get kinda toasty) maybe 5-10 minutes. Repeat for remaining bag. Everyone thinks it is homemade homemade!!

[bethnjim]

Great suggestions! I am going to make a bowl for my mom's house. Yummy!

[Aimee]

DH and I hate the pretzels in Chex Mix and tried to make our own, pretzel-free version. It was disatrous and expensive. We just buy the premade stuff now. Cheaper, easier, and a guaranteed good taste. If only they'd make it pretzel-free...

Funny how everyone likes different things - the wheat chex and bagel chips are my favorite parts!

[wine_o_girlie]

I use one package of Ranch dressing mix instead of the onion powder/garlic/spices, etc. It's really great that way. I also use pita chips instead of bagel chips and we add extra preztels. :)

[Rosebud]

Bumping up an old thread. I saw this appetizer recipe online and it looks adorable! Has anyone ever made these before?

Cream Cheese Penguins (http://allrecipes.com/recipe/cream-cheese-penguins/detail.aspx)

18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.


http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/28501.jpg

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/27722.jpg

[TracieB]

Those are so cute! I hate olives and even I'd be tempted to try one ;).

[TracieB]

I have a really good cheese ball recipe that I always make. Actually, I think it's a Kraft recipe, but I don't remember...

You need:

2 cups sharp cheddar cheese (mild cheddar works, too)
2 pkgs. cream cheese
1 T. onion (I usually add a little more, but I like onion!)
2 t. Worchestershire sauce
1 t. lemon juice
dash red pepper
dash salt

Mix everything together and form into a ball. You can roll it in chopped up pecan pieces if you so desire, but I usually just delve right into it with crackers. YUM!

[vwinkel]

Bumping up an old thread. I saw this appetizer recipe online and it looks adorable! Has anyone ever made these before?

I made these for Christmas one year, but it also showed a cream cheese igloo. Just found it -
http://www.bettycrocker.com/images/beautyshots/r34796fp.jpg

Here is the recipe from Betty Crocker (http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=34796) I wasn't crazy about the taste of the cream cheese igloo, but you could make your favorite cream cheese dip and simply form it.

As for the penquins, I thought they needed a little flavor too. Maybe flavored cream cheese instead of plain. They were time consuming to make them, but they were a big hit!

[Rosebud]

I love the igloo! :D

[Rosebud]

I've made a version of these as appetizers in the past and they got a lot of compliments. I always use Brie and just eyeball the amount of apples. Just cut these into small slices and serve warm.

Brie and Apple Quesadillas

2 medium onions, sliced
1/4 cup balsamic vinegar
1/8 teaspoon sugar
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
4 (10 inch) flour tortillas
2 medium tart apples, sliced
8 ounces Brie or Camembert cheese, rind removed and quartered

In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden. Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

[Rosebud]

Rice Crackers with Goat Cheese and Edamame

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/edamame.jpg

Slacker solution: To skip step 1, leave the bag of frozen edamame in the refrigerator overnight to thaw. If you can’t find rice crackers, use any neutral-flavored cracker, such as water biscuits.

8 ounces frozen shelled edamame (about 1 3/4 cups)
24 rice crackers, such as KA-ME brand
5 ounces chèvre (fresh goat cheese)
3 scallions, very thinly sliced
Hot chile oil, such as KA-ME brand

Cook edamame in boiling water according to package directions. Drain beans in a colander and run cold water over them to cool. Drain well and sprinkle with salt.

On top of each cracker, spread about 1/2 teaspoon of goat cheese, and then top with 3 to 5 edamame, a pinch of sliced scallions, and a few drops of chile oil. Serve.


Sesame Crusted Shrimp with Cilantro-Lime Sauce

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/shrimp.jpg

24 medium uncooked shrimp (about 1 pound), peeled and deveined
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 tablespoons white sesame seeds, toasted
1/2 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1/4 teaspoon powdered cayenne pepper
1 teaspoon light sesame oil
2 scallions, cleaned and chopped
2 tablespoons chopped cilantro
24 small metal skewers or wooden toothpicks (if using toothpicks, soak them in water for 30 minutes before using so that they don’t burn in the oven)

Preheat oven to 400°F. Toss the shrimp with the vegetable oil, salt, and pepper. Dip one side of each shrimp in the toasted sesame seeds. Skewer with a toothpick. When the oven is heated, place the skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 5 to 7 minutes, until the shrimp are firm to the touch.

For the dipping sauce, put the remaining ingredients into bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.

[Rosebud]

Just saw these in Sunset Magazine. They have a feature on hosting an Oscar party and this is one of the appetizers they recommend. Looks yummy!

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/crabcakes.jpg

The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.

12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Yield: Makes 24 crab cakes; 8 servings

Link to more of their recipes (http://www.sunset.com/sunset/food/article/0,20633,1581691,00.html)

[vwinkel]

I tried these twist-a-roni's (http://www.rachaelrayshow.com/?q=recipes/twist-a-ronis) from the Rachael Ray Show the other weekend and they are really good. I didn't care for the salsa type dipping sauce and might just serve with marinara next time.

Twist-A-Ronis
Sauce:
1 tablespoon extra-virgin olive oil (EVOO)
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
1 15-ounce can fire-roasted crushed tomatoes
Salt and pepper

Sticks:
1 tube ready-made pizza dough, recommended brand Pillsbury
24 slices pepperoni
1 cup shredded mozzarella cheese
Unflavored cooking spray

Preheat oven to 375°F.

For the dipping sauce, heat a small saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onions, pepper and crushed red pepper flakes, and cook; stirring every now and then until soft, about 4 minutes. Add the fire-roasted tomatoes and season with salt and pepper. Bring up to a bubble and simmer the sauce for about 10 minutes.

Once you have the sauce going, unravel the pizza dough onto a lightly floured surface and stretch to make an even rectangle. In an even layer, on half of the rectangle, place the pepperoni down leaving a 1-inch border and sprinkle with about 1/2 cup of the mozzarella cheese.
http://www.rachaelrayshow.com/files/images/16.thumbnail_11.jpg

Fold over the other half of the dough and press down gently on the edges to close the halves together. With a rolling pin or your hands, gently roll over or pat down the folded dough.
http://www.rachaelrayshow.com/files/images/14.thumbnail_16.jpg

Use a knife or a pizza cutter to cut 8 to 10 thin, strips about 1-inch thick.
http://www.rachaelrayshow.com/files/images/15.thumbnail_13.jpg
Holding each end of the strip, twist it a few times and transfer to a baking sheet. Spray the entire tray, including the twist-a-ronis, with cooking spray and pop in the oven until golden brown in color, about 10-15 minutes. Remove from the oven and serve with the dipping sauce alongside.

[klanae]

I made those Twist-a-Ronis too! I thought they were delicious and I didn't use her dipping sauce I used marinara.

[Rosebud]

Spiced Pork Meatballs with Guacamole

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/pork_meatballs.jpg

The guacamole can be chilled for up to an hour before you want it, so all you need to do is spoon it over the meatballs, cold with hot, when they are cooked.

for the meatballs:
2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
Sea salt
1 red chili, finely chopped with its seeds
1 tablespoon grated gingerroot
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon Dijon mustard
Zest of a lemon, grated

for the guacamole:
3 ripe organic avocados
Juice of 3 limes
1 chili, finely chopped, with its seeds
Sea salt
A handful of fresh cilantro leaves, chopped

1. Throw everything into a large bowl and mix together well with your fingers, making sure you don't rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don't cook them until they come back to room temperature.

2. I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.

Make the guacamole
1. Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.

2. Lob spoons of the guacamole onto the pork meatballs hot from the griddle. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.

by Tamasin Day-Lewis from Good Tempered Food
Serves 8 to 10 as a dish with drinks

[Rosebud]

Roasted Eggplant Dip with Spiced Pita Crisps

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/eggplant_dip.jpg

For the dip:
1 one-pound Italian eggplant
2 cloves garlic, unpeeled
2 or 3 tablespoons extra-virgin olive oil
1/4 cup packed fresh Italian parsley leaves
1 or 2 tablespoons freshly squeezed lemon juice
Salt

For the pita crisps:
Three 6-inch pita breads
Olive or vegetable oil
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

1. Preheat the oven to 350°F (175°C).
2. Place the whole eggplant in a baking dish just large enough to hold it and pierce the eggplant 2 or 3 times with the tip of a knife. Place the garlic cloves on a small square of foil and splash them with a bit of oil; enclose the garlic in foil. Put the foil packet in the dish along side the eggplant and place them in the oven.

3. Bake until the garlic is soft when squeezed (open the packet to test), about 35 minutes. Remove the garlic and let it cool in the foil. Continue to bake the eggplant until it is wrinkled, soft, and almost collapsed, about 25 minutes more. Let it cool in the pan and leave the oven on.

4. Cut the stem off the cooled eggplant and pull off and discard the skin. Chop the flesh and set it aside. Peel the garlic cloves and put them in a food processor fitted with the metal blade. Add the parsley and pulse until it is finely chopped. Add the chopped eggplant, 1 tablespoon of the lemon juice and 2 tablespoons of the extra-virgin olive oil; pulse until just combined (do not puree). Taste the dip and add salt and more lemon juice and/or oil as needed. Pulse again until the mixture is almost smooth; it should have the texture of guacamole. (If made ahead, transfer the dip to a bowl and wrap it with plastic, pressing the wrap right onto the surface. Refrigerate for up to 2 days.)

Make the pita crisps
1. Cut the pitas in half and peel them apart to make quarters. Arrange the quarters on a work surface and brush them well with oil. Stir together the salt, paprika, and cayenne in a small ramekin or bowl and sprinkle them over the pita quarters.

2. Stack and cut the pita into wedges (you should get 3 wedges per quarter, or 36 total).

3. Spread the wedges on baking sheets and bake them until crisp and golden about 12 minutes. (Crisps can be cooled and stored airtight for up to 2 days.)

4. Serve the dip in a bowl surrounded with the pita crisps.

by Tori Ritchie from Party Appetizers: Small Bites, Big Flavor

[smilewithme]

Lil' Smokies in Grape Jelly

I didn't see this recipe posted so here goes. I have taken this to lots of parties and I never tell people what's in it because most of the time if they knew they'd say "Ewww". I never have to bring these home because they all get eaten up!

Two packages of beef Lil' Smokies
One big jar of grape jelly
1/4 c. vodka (the alcohol cooks out)

Throw it all in a crockpot and warm it up. These are really good, and it doesn't taste like grape jelly, just good!

[Rosebud]

From Martha Stewart:

Goat Cheese Spread

8-10 ounces goat cheese or feta cheese
olive oil
fresh thyme
1/2 tsp whole pink peppercorns
baguette or crackers to serve

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/app.jpg

Break marinated goat cheese or feta into large chunks, place in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and whole pink peppercorns. Serve with sliced baguette or crackers.

[Rosebud]

HEALTHY & HEARTY SMOKY BLACK BEAN DIP

1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp.coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika
salt and freshly ground pepper

In a food processor, combine all ingredients except salt & pepper. Process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.

Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with baked tortilla chips, homemade whole-grain pita chips [dusted with cumin, paprika & salt], and/or crudités.

[Rosebud]

Peppered tuna skewers with wasabi mayonnaise

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/tuna-1.jpg

2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce

28 large slices pickled ginger*
28 8-inch wooden skewers

1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.

Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.

*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.

Makes 28.
Bon Appetit

[Rosebud]

Shrimp-stuffed portobello mushrooms

1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 2- to 2 1/2-inch portobello mushrooms, dark gills removed

Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

Makes 4 (appetizer) servings.
Bon Appetit

[Rosebud]

Easy and absolutely delicious:

Pesto Mozarella Baguette

Baguette(s)*
Pesto
Extra virgin olive oil
Mozarella cheese (whole, not shredded)
Roma tomatoes*

Cut a baguette into half inch slices on the bias. Brush with good extra virgin olive oil. Broil until lightly golden brown. Flip all pieces and repeat. Top each with a dollop of homemade or quality jarred pesto. Top with a half inch slice of vine ripened roma (plum) tomato and a half inch slice of good mozzarella. Slide under the broiler again until the cheese is melted.

* If possible, use a baguette (http://en.wikipedia.org/wiki/Baguette) and not a French, Italian or sourdough loaf. The baguette is crunchy and small enough to make each a bite (or two bite) sized morsel.

*Use roma tomatoes; they are more flavorful and contain less water than other varieties.


Shrimp & Snow Pea Hors d'Oeuvres

The sauce that will drive people crazy! Couldn't be easier and nobody ever guesses what the sauce is. Believe me, it disappears like magic and tastes as if you're indulging in cream!

36 snow peas
36 medium to large shrimp, cooked in shell, cooled and peeled

For Currant-Mustard Dip:
1/2 Cup red currant jelly
4 TB Dijon Mustard

Cook and cool shrimp. Blanch peapods in boiling water for 45 seconds. Drain immediately and ice. Wrap each shrimp in a peapod and secure with a toothpick.

Sauce: Combine jelly and Dijon and whisk, whisk, whisk until smooth. Small flecks of jelly might remain, but if so, let the mix sit for about 5 minutes and whisk until smooth. (You can also do this in a blender.)

Serve all slightly chilled.

[Rosebud]

Insalata Caprese on a Skewer

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/caprese.jpg

Cherry tomatoes
Mozzarella cheese
fresh basil leaves
Extra- virgin Olive Oil
Salt and pepper, to taste
Wooden skewers or toothpicks

Using a melon baller make small round cheese balls from Mozzarella cheese same size as cherry tomatoes. Thread one cherry tomato, basil leaf and cheese ball on a skewer; continue threading insalata caprese on skewers making as many appetizers as you wish; drizzle with olive oil, sprinkle with salt and pepper and serve appetizer.


Stuffed Red Potato Shrimp Appetizer

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/potatoes.jpg

1-1/2 pounds small red potatoes (about 20), unpeeled
40 frozen cooked Shrimp thawed, tails intact (41 - 50 count)
olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, minced
green onion tops, sliced thin for garnish

Bring potatoes to a boil, simmer until fork-tender but not mushy; put in cold water and drain. Cut potatoes in half without tearing the skins; scoop out centers with a melon baller leaving 1/4-inch walls; cut a small slice off the bottom of each potato to sit level.

Put shrimp single layer in a shallow dish, sprinkle with oil, salt, pepper, and thyme; let marinate 3 hours or overnight covered and refrigerated.

In a small bowl combine sour cream, bacon, seasoning salt, pepper and chives; spoon into potatoes; blot shrimp briefly on paper towels, put one on each potato with tail sticking up; garnish with onion tops and serve.

makes 40 appetizers

[imagirliegirl]

I use this recipe for Spinach Artichoke Dip (http://allrecipes.com/Recipe/Artichoke--Spinach-Dip-Restaurant-Style/Detail.aspx). Everyone I've ever served it to loves it. I took it to a party the other week and it was gone in 5 minutes! I didn't even get any. I serve it with either tortilla chips or french bread that I put in the broiler to toast.

I follow the recipe pretty much exactly. I do add a little extra cream cheese and garlic. I also put the garlic, spinach and artichokes in the food processor before I put them in the mix. I prefer not to have huge chunks.

[Rosebud]

Barbecued Shrimp in Lettuce Wraps

16 jumbo shrimp, peeled and deveined
Light oil, such as vegetable oil, for drizzling
1 teaspoon crushed red pepper flakes
Salt and pepper
1/3 cup orange marmalade, eyeball it
1/2 cup hoisin barbecue sauce, available in the Asian foods aisle
Bibb lettuce, for wrapping
1/4 cucumber, julienne sliced

Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce.

Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.

To eat, wrap shrimp in lettuce with cucumber.

Yield: 4 servings
Rachael Ray

[Pink_Converse]

I'm not sure where to post this.

What kind of crackers go with the following spreads:

Cream cheese block with sweet and spicy jalepeno slices on top
Cheeseball (cream cheese, garlic flavored with almond slivers)

I tried the cheeseball with Wheat Thins and I could taste were the crackers!

[Rosebud]

I would use water crackers or something else simple and non-flavored. When serving spreads that have garlic and other strong flavors, you don't want the crackers to compete.

[Rosebud]

The NY Times has a great article online right now called 101 Simple Appetizers in 20 Minutes or Less (http://www.nytimes.com/2007/12/19/dining/19mini.html?ex=1355720400&en=f92889c7d0d47cda&ei=5088&partner=rssnyt&emc=rss)

Just the beginning of their list:

On Bread or Crackers

1 Red peppers and anchovies: Drizzle piquillos or other roasted red peppers with olive oil, and top with a good anchovy fillet. A caper or two on each is not amiss.

2 Top rye flatbread with thin slices of crisp apple and pickled plain or schmaltz herring (not herring in cream sauce).

3 Sear skirt steak to medium-rare, not more than 8 minutes. Cut into chunks 1/2-inch to 1 inch, first with the grain, then against it. Spread bread with coarse mustard and/or butter. Top with steak and coarse salt.

4 Toss high-quality crab meat with minced shallots, a little tarragon or a lot of parsley and/or basil, and enough mayonnaise to bind. Also good on lettuce leaves.

5 Mash together best-quality tuna, minced anchovies, minced garlic, chopped oil-cured olives and olive oil as necessary.

[Dotsie]

I'm making the bbq shrimp in lettuce and steak bites with bloody mary dipping sauce for a party I'm making tonight. They're both Rachel Ray recipes. I'll post tomorrow to tell how they turned out.

[bostonbride06]

I hope something similar hasn't already been posted...

Buffalo Chicken Dip
1 package cream cheese (8 oz.)
1 jar Ranch dressing (any brand)
1 package shredded cheddar cheese (the amount used is up to you)
1/4 cup buffalo sauce or hot sauce (I used Frank's)
3 chicken breasts
1 bag tortilla chips

Instructions:
Boil chicken breasts until tender, then shred and chop finely. Mix together ranch dressing and hot sauce, add some tabasco if desired to make it even spicier (I did not), set aside. Soften cream cheese and spread on the bottom of a 9x13 baking dish. Mix chicken into the dressing mixture and pour evenly over cream cheese. Sprinkle desired amount of cheese over the top. Bake at 350 for 20 minutes. Serve with tortilla chips.

This dip is incredible...it is always a huge hit at parties!