Appetizers Baked in the Oven! Mmmmmmm!
Easy Oven Dip
Mix together equal parts of chopped onion, mayonnaise, and shredded mozzarella cheese. I usually use one cup of each. Spray a baking dish with Pam and spread mixture in pan. Bake for about 20 minutes. Serve hot with your favorite crackers! This is a party favorite!
Easy Golden Cheese Rolls
1 hunk of Havarti cheese (you can also use Brie)
1 can of crescent rolls
Take the crescent rolls out of the can and lay the dough flat. Put the cheese in the middle. Wrap the dough around the cheese. Put in the oven for about 15 minutes or until the dough is golden and the cheese starts to ooze out.
This is so good and people love it.
Vegetable Cheese Tart
This one is really quick and everyone loves it! This recipe came from
Knorr's (the soup mix people).
3 eggs, beaten
1-1/2 cuts half and half
2 cups shredded Swiss cheese
1 package Knorr Vegetable Soup and Recipe Mix
1 package chopped spinach, thawed and well-drained
1 prebaked (11-inch) tart shell
In a large bowl stir first 5 ingredients until blended. Spoon into tart
shell. Bake in 375 degree oven 45 minutes or until knife inserted halfway
between center and edge comes out clean.
Note: 1 unbaked (9-inch) pie shell may be substituted for prebaked tart
shell.
Spinach Stuffing Balls
6 eggs, lightly beaten
1 package (6 oz) stuffing mix
1/2 cup butter or margarine, melted
1 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2 inch balls; place in ungreased 15x10x1 inch baking pan. Bake at 350 degrees for 12-15 minutes or until lightly browned. Yield: about 3-1/2 dozen.
(From Taste of Home's Quick Cooking Magazine "These delicious spinach bites are always a big hit") - Minneapolis Flybaby
Teriyaki chicken wings
8 pounds chicken wings, 1 bottle of Teriyaki sauce and 3 cups of sugar (It seems like a lot, but they are great).
Put wings in roasting pan.
Mix the sugar and the Teriyaki sauce and pour over the wings.
Bake at 325 for 1 1/2-2 hours basting occasionally.
Josephinas
This recipe is an oldie. Easy and so good. - Pomona, California
1 can diced green chiles
1/2 pound grated yellow cheese
1 clove crushed garlic
Mayonaise (to bind mixture)
Mix above ingredients together
1 Sourdough flute or French baguette type bread
Butter
Slice bread and toast on one side only in oven.
Butter untoasted side.
Put filling on buttered side.
These can be frozen at this point or put in refrigerator until ready to
serve.
Broil until cheese is melted.
"New" Lil' Smokies
Cut sliced bacon strips into 4 pieces per slice. Wrap bacon around each little smokie sausage, use toothpick to hold. Place in baking dish, sprinkle with brown sugar over top. Bake at 350 for about 20 mins. until bacon is done. YUMMY!! My kids want me to make these for dinner now! LOL
Cheese Sticks
2 1/4 cups Bisquick (or similiar mix)
2/3 cups milk
1 pkg string cheese
1/4 cup melted butter
1/4 tsp. garlic powder
Mix Bisquick and milk.
Roll out to a 12" x 8" rectangle using extra Bisquick to keep from
sticking. Cut into 8 strips.
Wrap a piece of string cheese in each strip of dough. Seal well.
Put seam side down on a foil covered cookie sheet.
Bake in preheated 450 degree oven 8-10 minutes.
Mix butter and garlic and brush on hot sticks.
Serve with your choice of sauce:
Pizza sauce,
Spaghetti sauce,
Salsa.
Sausage Balls
Dear FlyLady,
I make these every year, I think they were originally
a Bisquik/Jimmy Dean Pork Sausage recipe!
3 cups Lite Bisquick
1 lb. uncooked turkey sausage
4 cups shredded cheese, lite
1/2 cup grated Parmesan cheese
1/2 c. skim milk
1/2 tsp each dried rosemary leaves & sage & parsley
Heat oven to 350 degrees. spray vegetable cooking
spray on a cookie sheet.
Stir together all ingredients. Use hands to make
1-inch balls. Place on pan.
Bake 20- 25 minutes or until brown. Remove
immediately as they will stick. Serve warm with sauce
below.
Makes about 7-8 dozen. Freeze for up to a month!
Sauce for balls:
1 Tbls. white vinegar
1/2 cup ketchup
1 1/2 Tbls. brown sugar
1 Tbls soy sauce
Stir, refrigerate, serve with hot balls. - Chicago, IL
Stuffed Mushrooms
This is my favorite appetizer recipe, and it is always a huge hit, even with those who aren’t mushroom fans. It was given to me by an old friend…
1 lb. whole mushrooms (any kind will do)
1 8 oz. pkg. cream cheese, softened
½ cup grated parmesan cheese
1 tsp. dill weed (or more, to taste)
½ tsp. Worcestershire sauce (to taste)
Remove stems from mushrooms and discard, or save for later use. Rinse and pat dry mushroom caps.
Mix cream cheese, parmesan, dill and Worcestershire in a small bowl. Using a butter knife, fill mushroom caps with cheese mixture and place on ungreased cookie sheet. Bake at 350 until cheese is slightly brown on top (approximately 10 minutes).
This is an extremely EASY and DELICIOUS recipe! Enjoy!
- Roswell, GA
Cheese Filled Rolls: My Mother's Best Recipe:
1 Pound Cheddar, Shredded
2 Small Cans Tomato Sauce (A Little More of Less if Needed For Moistness)
1 Onion, Chopped
2 Boiled Eggs, Chopped
1 Jar Green Olives, Chopped
3 Packages Brown and Serve Rolls
Hollow out center of rolls. Mix all other ingredients. Fill rolls with mixture. Bake at 350 degrees for 12 to 15 minutes, or until cheese is melted through and rolls are lightly browned.
(I ususally cool the rolls for about five minutes, then place them in the plastic bags the rolls come in to keep them soft.)
Scallops wrapped in bacon
I just had a fisherman deliver my scallops on Christmas Eve so I will be
making these tidbits.
Use fresh raw scallops wrap in 1/2 strip of bacon. Place in oven until the
bacon turns a golden brown. These are quick and delicious. You can also
use your favorite dipping/BBQ sauce if you prefer but not necessary.
I have also seen this done with water chestnuts they too are delicious with
a nice crunch. - Nova Scotia Canada.
HOT MUSHROOM TURNOVERS
8 oz. cream cheese, softened
1 1/2 c. flour, plus 2 T. flour (divided)
1 stick butter (1/2 c.), plus 3 T. (divided)
1/2 lb. mushrooms, chopped
1 lg. onion, chopped
1/4 c. sour cream
1 tsp. salt
1/4 t. thyme
1 egg, beaten
Beat together cream cheese, 1 1/2 c. flour, 1/2 c. butter until smooth.
Shape into ball and chill 1 hour.
Preheat oven to 450 F.
Saute mushrooms and onion in the 3 T. butter until tender
Stir in sour cream, salt, thyme and 2 T. flour. Set aside.
Roll half of dough to thickness of 1/8".
Cut out 2 3/4" diameter rounds w/ floured cutter.
Place 1 t. of the filling on half of the circle.
Brush with beaten egg and fold over, sealing with a fork along the edges.
Prick tops and brush with egg.
Bake 12-14 minutes until golden.
Makes approx. 50
Polish Sausage
This a great appetizer recipe. I have made this recipe numerous times and always get plenty of praise.
2 lbs. polish sausage, cut into rings
3/4 c. brown sugar
1 large onion, diced
1 small can or jar of apple sauce
Mix all ingredients. Bake at 350 degrees for 1 hour. Stir halfway through.
I then put this in a crock pot and serve with little toothpicks. (This recipes doubles and triples well)
Baked Gouda
1 Gouda cheese round
1 tube of refrigerated crescent roll dough
Preheat oven to 350. Open the crescent roll dough and spread it out flat.
Remove wrappings and wax covering from the cheese. Place cheese in middle of dough, then wrap the dough around it. You can twist the extra around the top or shape it like a flower. Bake on a cookie sheet for 10 minutes or until dough is lightly browned. Serve hot. To serve, place on a plate with crackers and cheese/butter knives. Cut slices and place on crackers.
This is a great item to make while your guests are present. The hot baked cheese is slightly melted and tastes great if served immediately.
SPECKKUCHEN
Hi,
Here is a recipe that we reserve for very special occasions, like New Year's. My parents and grandparents were Germans from the Baltic states and this was always very popular. I'm sure this dish has been around for centuries. It's a huge hit whenever I make it. They kind of look like baked perogies.
Dough:
4 cups flour
1 teaspoon salt
1 cup shortening or lard
2 eggs beaten
1 cup milk
1 cup lukewarm water
2 tablespoons sugar
2 teaspoons yeast
Filling
1 large onion finely chopped
200 - 300 grams (7 - 9 oz) salted porkbelly finely cut. I often use 1/2 package of bacon strips instead. Just cut them into small bits. (Some people add raisins to the filling mixture.)
Glaze:
1 egg yolk
2 tablespoons water
Dough instructions:
In small bowl, mix lukewarm water with sugar and yeast. Stir to dissolve and set aside.
In another bowl, mix flour and salt. Cut in lard or shortening until it is very fine.
Mix the beaten eggs with the milk. Add the milk/egg and the water/yeast to the flour mixture. Beat with a spoon until smooth. Refrigerate overnight or about 8 hours. (This makes a somewhat wet, smooth dough.)
Filling instructions:
Fry onions and salted porkbelly or bacon bits together over medium heat until the onions are transparent.
Assembly:
Preheat oven to 425 degrees.
Roll out dough on a well floured board to about 1/4 inch. Cut out round shapes. I use drinking glasses. These can be anywhere from 2 - 4inches in diameter. If you use larger glasses you might want to make the dough a little thicker when you roll it out. Put some filling into the center and fold in half. Pinch the edges well or they'll pop open when you bake them. Place onto baking sheet.
If you want to give them a nice finish, mix the egg yolk and water and brush over each Speckkuchen.
You can let them sit for about 10 minutes to puff up a bit.
Bake for 12-15 minutes.
These freeze and reheat exceptionally well, and are just so delicious.
I'm just loving your web site and the phenomenal difference it's made in my life.
- in Calgary
Grilled Salmon
Hi,
Here is a super easy appetizer that costs between $5- $10. Takes about 15 minutes.
Get a nice size fillet from your local seafood store.
Lay the fillet on a large sheet of foil.
Spread teriyaki sauce and a few mandarin orange slices on the top
Wrap up the fish in the foil and grill for about 10-15 minutes. Fish is done when it flakes,
Put the whole thing, foil and all, on a pretty platter. Unroll the foil and surround it with a green garnish and more mandarin oranges. That's it. Salmon is delicious at any temperature.
Enjoy!
Banana, Date Wraps
These are appetizers that I actually helped make for a
Christmas party and I couldn't believe they would
taste good but they do!!
You take center cut bacon and wrap it around either
dates or bananas sliced the long way in quarters.
Broil til bacon is rather crisp, drain and serve with
red pepper dip drizzled over top. I thought they were
yummy even with out the dip over them.
Easy Appetizers
This is hardly a recipe - it is too easy, but great looking,great tasting.
Look for Mini Fillo Dough Shells in the freezer section. They are already baked, but you can crisp them up a bit more in the oven.
Fill with your favorite seafood or chicken salad. The one's in the deli case are good and quick.
If you want it fancier add a sprig of dill on top of the seafood, the chicken salad can be mixed with some grated cheese and heated in the shells for 5-8 minutes at 350 degrees.
- Flybaby in Wisconsin
Bacon Wraps
My Sister in law makes these. I really don't know which cookbook they come from, but are delicious.
1 lb bacon, cut into thirds
1/2 cup ketchup, regular
1/2 cup brown sugar, light or dark
3-4 cans whole water chestnuts
- 1. Preheat oven to 350 degrees
- 2. Wrap cut bacon around water chestnuts and secure with a toothpick.
- 3. Place in first casserole dish and bake in oven for 1/2 hour
- 4. While they are cooking, mix the ketchup and brown sugar in bowl
- 5. Take out of oven and drain fat from casserole dish.
- 6. Dip each wrap in mixture and place into second casserole dish
- 7. Bake an additional 1/2 hour
- 8 Enjoy!
From: Flybaby in Baltimore
Olive Cheese Puffs
24 green stuffed olives
1/4 cup soft butter
1 cup grated cheddar cheese
1/4 tsp.salt
1/2 cup all-purpose flour
1/2 tsp. paprika
Place olives on paper towel to absorb moisture
Blend cheese and butter, stir in flour and seasoning.
Mold a rounded tsp. of dough around olive to form a ball.
Place on ungreased cookie sheet about an inch apart.
Bake at 400 degrees-10 min or until golden.
May be frozen and reheated in foil at 325 degrees.
I think I found this recipe in some magazine several yrs.ago so I really don't know whom to credit.
Won-ton Chicken Bites
We went to five different holiday parties where I was asked to bring an appetizer. After the first one, these were such a hit, I made them everywhere we went! They come from the Chicago Tribune food section. They're quite easy and very pretty. I modified them somewhat by adding more sauce - they seemed to need it. The original calls for 4 T plum sauce and 2 t sesame oil.
36 won-ton wrappers
1/2 of a 16 oz. bag coleslaw
1 cup cooked, finely chopped chicken
1 can (8 oz) water chestnuts, drained, finely chopped
5 green onions, thinly sliced
2 1/2 teaspoons sesame oil
6 tablespoons Chinese plum sauce
- Heat oven to 350 degrees. Cut a 1/2 inch strip off one side of won ton skins to keep them square and bite-sized. Pleat wrappers into oiled (spray works well) mini-muffin tins to make cups. Bake until golden, 8 minutes. Let stand at least 5 minutes.
- Place cabbage, chicken, water chestnuts and green onions in a large bowl. Mix together sesame oil and plum sauce and stir into cabbage mix. When ready to serve, spoon into cooled won ton cups.
This is easily made a day or two in advance. The won-ton cups keep well in a baggie and they are easily filled when you get where you are going.
Pepper Bites
Take a package of puff pastry out of the freezer. Let thaw then gently
roll out to flatten. Cut into small squares. Push one square into each
small muffin cup so the corners stick up and the sides ruffle and fold.
Place a small piece of brie cheese in the centre and top with a 1/2
teaspoon of red pepper jelly.
Bake in the oven at 400 until edges are nicely browned. Pop them out and
serve hot. These are so yummy, they'll dissapear in a minute.
Easy to make and you can always have the ingredients on hand (those
little wrapped wheels of brie keep for months in the fridge), the puff
pastry will thaw fairly quickly if you unwrap it. (do not try to thaw in
the microwave!) - Lodi, CA
Here's my recipe for sausage balls
1 pound of sausage (1/2 hot and 1/2 mild)
1 package of shredded cheddar cheese (around 10 oz.)
3 cups of Bisquick mix
Allow sausage and cheese to soften at room temperature. (This is a very important step). Combine all ingredients and shape into little balls (about the size of a nickel) Bake 10-15 minutes in 350 degree oven. Makes about 100 balls. - in Wake Forest, NC
Sausage Balls
These are my absolute FAVORITE appetizer. Most recipes don't add the milk; it helps make them moist. You can use any brand sausage or baking mix, but don't use any other kind of cheese. The Cracker Barrell brand is a bit more expensive, but it's well worth it. Enjoy and Happy New Year!!! :)
1 pkg. sausage (you can use mild, hot, whatever your taste)
1 pkg. Cracker Barrell Sharp Cheddar, grated
2 cups Bisquick
2-3 Tbs. milk
Preheat oven to 350 degrees. Mix together all ingredients by hand until well blended. Refridgerate at least an hour; even better if overnight. Roll into 1 inch balls and place on ungreased baking sheet. Bake for 25 minutes.
Cream Cheese-Stuffed Phyllo Triangles
This is an appetizer that I often see in the grocery
stores, for which they like to charge an exhorbitant
amount of money. It's a very easy, inexpensive treat
to make, and very versatile ... you can even subsitute
a sweet jelly and have mini phyllo turnovers! Yummy!
Phyllo sheets, thawed
Salsa (hot, medium or mild, or jalapeno jelly)
Cream Cheese (brick style or spreadable)
Melted butter
Place one sheet of phyllo widthwise on a clean counter
and brush lightly with butter. Top with another sheet
of phyllo and brush with butter again. With a sharp
unserrated knife, cut in half, and then cut each half
in half, then each quarter in half. You should have 8
short strips facing you. Using a very small amount
(1/2 teaspoon or so) each of the salsa and cream
cheese, dab them on the bottom of each strip.
Take one corner on the bottom of each strip and fold it
up and over the salsa and cheese, and press on the
other edge of the strip to make a triangle. Then
continue folding up into triangles, back and forth,
until you reach the top of the strip. Tuck any loose
bits of phyllo undeneath and place on a baking sheet.
Brush with melted butter. The trick is to make sure
that no filling escapes!
Repeat with each strip, and make as many as you wish.
Freeze solid on the baking sheets and then transfer to
a rigid container to freeze for future use. Unused
phyllo is also refreezable.
When ready to serve, place frozen triangles on a
parchment lined baking sheet and put in a preheated
375F oven for about 10 - 15 minutes or until crispy and
lightly browned. Serve HOT.
P.S. Honest, it takes more time to write this all down
than it does to make a batch! And don't worry if the
phyllo tears, it's very forgiving in the end. Just
brush a little melted butter on the tear and match it
up to where it was supposed to go. No one will ever
know that there was a rip in the pastry while you were
rolling it up! --An Alberta Flybaby
Warm Roasted Pepper and Artichoke Spread
I was given this recipe from a friend. It makes a wonderful spread. There is always a request for it at each "special" occaision.
1 cup grated parmesan cheese
1/2 cup mayonnaise
8 oz package cream cheese, softened
1 small garlic clove, minced
14 oz can of artichoked hearts, chopped and drained
small jar of roasted red peppers, drained and chopped
In a food processor, combine garlic, mayo, and cheeses.
Add artichokes and red peppers, and blend well.
Spread in glass pie pan.
Bake at 350 F for 20-25 minutes or until thoroughly heated.
Serve warm with dipping things - bread chunks, veggies, crackers, etc.
ENJOY!
Olive Balls
These are the best appetizer we know. Even people and kids who hate olives like these. You can use green or black olives.
1 stick of softened butter (1/2 cup)
1 cup of flour
2 cups of loosely packed grated cheese (we use sharp cheddar)
1 can black olives well drained (not sure how many jars of green olives)
Combine first 3 ingredients to make a "dough ball" Pinch off a quarter size piece or so and flatten into a circle in your hand. Cover olive with the dough. Make sure dough is in a thin layer or you won't be able to make very many. Bake at 350-375 for 15-20 mninutes until getting a bit golden brown. Serve warm. If they get cold zap for a few seconds in the microwave. These freeze quickly and well so can be made ahead. Place on cookie sheet for 20 minutes or so in freezer and then place in a plastic bag or container.
Wiener Rolls
Ok- I just found this one and was a big hit for Christmas parties-
24 cocktail wieners (just "heat and eat")
1 pkge refrigerated crescent rolls
Preheat oven to 400. Unroll the crescent roll dough and separate into triangles. (you should have 8) Cut each triangle into 3 long triangles so you end up with 24 smaller triangles. Place a cocktail wiener on each piece of dough (wide end) and roll up, place on ungreased cookie sheet. Bake at 400 degrees for about 10 min, or until golden brown. Serve with ketchup, mustard, and/or BBQ sauce and watch them disappear! Baby-grooving in ID
Mrs. Renfro's Mexican Fudge (from the side of the Mrs. Renfro's Green Chili
Salsa Jar)
This one always flies of the plate:
Spread 1/2 lb. grated cheddar cheese on a 9x11 or 7x11 baking dish.
Combine 3 well beaten eggs and 1/4 jar of Mrs. Renfro's Green Salsa (4 oz.)
and spread on cheese.
Spread 1/2 lb. grated cheddar cheese on top.
Bake at 350 degrees Fahrenheit for approximately 30 minutes.
Cool for 10 minutes.
Cut into 1" squares.
Serve on tortilla chips.
Crab Swiss Cheese Bites
My mother used to make these and our job as kids was to separate the
butterflake rolls into 3 layers. Last time I checked, butterflake rolls in
a tube only had 10 to a tube, so you might want to buy extra. The topping
can be made in advance, just refrigerate until needed, pop it on the roll
layer right before the guests arrive and don't forget to set the timer!
* 1 - 7.5 oz can crab meat, drained, flaked, cartilage removed
* 1 cup shredded swiss cheese (= 4 oz)
* ½ cup mayonnaise
* 1 Tbsp sliced green onion
* 1 tsp lemon juice
* ½ tsp curry powder
* 1 pkg - 12 rolls, butterflake rolls
* 1 - 5 oz can sliced water chestnuts
Combine all, mix well. Separate rolls to 3 layers. Place on ungreased
baking sheet. Place dab of mixture on roll with water chestnut on top.
Bake at 400 until golden, 10 - 12 minutes. Makes 36 appetizers.
Pecan Tassies
Crust:
1/2 C. Butter or margarine
1 3-ounce pkg cream cheese
1 C. flour
Filling
1 egg
3/4 packed brown sugar
1 Tablespoon butter or margarine, softened
1 teaspoon vanilla
dash of salt
1/2 C coarsely chopped pecans
For crust, in a bowl, beat the 1/2 C butter or margarine and cream cheese. Add flour; beat well. Cover bowl; chill mixture about 1 hour.
For filling, in a small mixing bowl stir together the egg, brown sugar, vanilla and salt just till smooth; set aside. Shape chilled pastry dough into 2 dozen 1-inch balls; place each ball in an ungreased 1 3/4 inch muffin cup. Press dough onto bottom and sides of cups. Spoon about 1 teaspoon of the pecans into each pastry lined muffin cup; fill each with egg mixture. Bake in a 325 degree oven 25 minutes or until filling is set. Cool on wire racks; remove from pans. Makes 24.
Sausage Stuffed Mushrooms
1 lb. Italian sausage
2 lbs mushrooms
1 small onion, minced
1/2 C bread crumbs
1 sweet red pepper
2 cloves garlic, finely minced
fresh grated parmesan cheese (must be fresh and not from can)
Brush dirt from mushrooms. Remove stems and finely chop them. Brown sausage, mushroom stems, onion, and garlic and stir to crumble. Drain. Roast red pepper over open flame (skin will turn black and then peel off easily). Peel and seed red pepper. finely chop and add to sausage along with bread crumbs. Stir to combine.
Stuff mushrooms with sausage mix. Sprinkle on parmesan cheese.; Bake at 375 degrees for 15 minutes. Serve warm.
These disappear fast so I like to double recipe. There will be leftover sausage mix. This makes a great spaghetti meat sauce which we always serve on new Year's day. Add plain tomato sauce and extra seasonings and you are done. Easy New Year's meal bonus!
Bite-sized onion tarts
These are simply the best!!
Cream cheese pastry:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
1 cup unsifted all-purpose flour
dash each: salt, sugar, cayenne pepper
Mix butter and cream cheese together until smooth and well blended. Add
flour and seasonings; mix until completely blended. Wrap and chill about an
hour while preparing filling (dough can be refrigerated up to one week, or
frozen up to one month).
Filling:
6 ounces unsalted butter
3 large (1-1/2 pounds yellow onions, sliced very thin
2 teaspoons granulated sugar
salt and pepper to taste
Melt butter in large skillet over low heat. Add onions, sprinkle sugar over
them and toss to coat evenly. Cover pan and cook over low heat for 10
minutes. Remove lid and increase heat to medium.
Saute onions an additional 20 to 30 minutes, until they are tender, but not
brown. Season with salt and pepper; set aside to cool to room temperature.
Brush miniature 1-1/2-inch diameter muffin tins with oil. (or spray with
Pam or Pampered Chef type pump). Preheat oven to 400 degrees. Press 1 to 1-1/2
teaspoons dough evenly into the bottom and sides of each tin. (I use my
Pampered Chef tart shell "masher") Distribute the onion mixture into the
unbaked shells.
Topping
3 large eggs
2 egg yolks
1 cup heavy cream
1/2 teaspoon salt
2 springs fresh thyme, chopped fine
Generous dash each: cayenne pepper,
nutmeg
Mix the eggs, cream and seasonings together well. Ladle mixture into
onion-filled shells, filling about three-quarters full. (can use a turkey
baster for this)
Bake 15 minutes or until puffed and golden. Serve warm or at room teperature
on a large platter garnished with fresh thyme. Makes about 3 dozen.
After making this several times:
Sometimes i use the cayenne pepper and nutmeg, sometimes I don't.
I have never put in the chopped thyme.
I have never served it on a platter garnished with anything,
I run out of pastry before I run out of filling and egg-cream mixture.
Hope someone else enjoys this as much as my family and friends.
Blessings,
from
Seattle
Childhood Memory Appetizer
The only appetizer "Recipe" I know is one I remember fondly from childhood. Many nights spent in front of a cozy fire with my family enjoying this one. Mom would take those cute tiny loaves of rye bread, brown and drain either Italian sausage or breakfast sausage, and some shredded cheese. She'd put the bread slices on a cookie sheet, spoon a bit of sausage on top, then add shredded cheese. We'd "toast" these in the oven for just a few minutes to melt the cheese. I haven't had these in years, but guess who might just do it again, for old time's sake?! Thanks for everything! Fluttering on tiptoes in Illinois
"Artichoke Hearts on toast"
Mayonnaise
Artichoke hearts in a can
Parmesan cheese
White bread
Take some white bread and toast it.
Cut off corners, cut in 4 pieces,
mix mayonnaise 50% with Parmesan cheese
in a bowl.
Using cake decorator (to make look fancy ; not
necessary) dabble little on mix on toast. Use paste as glue, then place artichoke (4th of
a artichoke even an 8th if big artichoke.). Then dabble
again with mixture to almost cover the artichoke
and here is if you can make the mixture look nicer
if you have a cake decorator.
Bake in oven at high temp for a few minutes (5 or 6) according to oven and climate; until golden brown. These are delicious. The cheese melts to bind everything and the
toast remains crispy while the artichoke tastes fresh, but juicy!
Cheese Bites
Hi this is a great recipe. The cheese bites are small, about two mouthfuls, and full of flavor.
2 cups grated cheddar cheese
1 cup flour
1 tsp. paprika
1/2 tsp. onion salt
1/4 tsp. celery salt
1/2 tsp. oregano
1/2 tsp. dry mustard
1/2 cup soft margarine
1 tbsp. chopped chives
1 egg
Combine the cheese, flour and seasonings. Add the margarine and work it in well. Stir in the egg and mix thoroughly. Shape the mixture into small balls, about an inch in size. Place on an ungreased baking sheet and flatten each ball with a fork or your fingers. Bake at 400F for 10 to 12 minutes. Cool for about five minutes before removing from the baking sheet. Makes two to three dozen.
A new flybaby -
Ontario, Canada
BEEF LOGS
This is so easy, and no one can ever guess the main ingredient is just plain old hamburger! Some people even use deer burger for one of the lbs.of meat.
1/4 cup Morton's Tender Quick Salt ( this is a meat curing salt -not a canning, pickling, or table salt.) It comes in a small dark blue bag.
4 - 5 lbs of hamburger, just the cheap stuff- not the lean, it gets too dry.
Mix these 2 ingredients well with hands, and refrigerate for 12 - 24 hours in a non metal bowl. Mixture will turn red or dark brown.
The next day, cover table with wax paper,
Remove meat from bowl and mix in 1 tsp liquid smoke. Mix well with hands.
In a small bowl, combine:
1 tsp.garlic powder
2 tsp. black pepper ( I use about 1 1/2, since I don't prefer it too spicy)
2 tsp mustard seeds
Sprinkle this mixture, a little at a time,over meat and mix in. Shape into 5 or 6 logs, 6 or 7 inches long, silver dollar size. Place directly on oven rack with empty pans on shelf underneath to catch drips. Bake 225 -250 for 4 hours. Meat will come out dark red, but will be totally done. Lean burger will result in tough, dry logs. Wrap in foil, and store in refrigerator. Can be frozen for a short time.
V's Pecan Spread (V is for Veronica)
Absolute, positively Divine!
4 oz. each: blue cheese, softened unsalted butter, chopped pecans
pumpernickle squares (get in deli section)
Mash together blue cheese and butter with fork.
Stir in pecans.
Arrange pumpernickle squares on cookie sheet, single layer.
Toast for 5 minutes in 400 degree oven.
Take out, flip squares over, and spread blue cheese pecan mixture on toasts.
Spreads easier at room temp but spread/dot evenly.
Pop back in oven for 5-8 minutes or so, until cheese is melted.
**Best eaten with slivers of Granny Smith apple (or with white wine)
Original recipe is above, but I halve the butter with no problems.
Personally, I use 2-3 ounces.
BAKED JALAPENOS:
8 to 10 fresh jalapeno peppers
1 (8 oz) pkg. cream cheese (room temp.)
1 c. grated cheddar cheese
4 green onions, finely chopped
dash of garlic salt
8 to 10 sliced bacon (optional)
Wash peppers. Cut peppers in halves, and seed and devein them. Place on a foil lined baking sheet. Blend all other ingredients together. Spoon into peppers. Pile high with mixture. If desired, wrap slice of bacon around pepper and secure with toothpick. Bake at 350 for 10 to 15 minutes or until bacon is done.
These are also wonderful cooked on the grill.
Japanese Style Rumaki
Yield approx. 20 pieces
3/4 lb. chicken livers
1/2 lb. sliced side bacon
1-6 1/2 oz. can whole water chestnuts, drained
1/2 c. soy sauce
1 clove garlic, minced
1 dry hot (red) chile pepper, crushed (or 1/2 tsp. flakes)
1/4 tsp. ground ginger
Cut the livers in half and rinse them well. Cut the bacon slices in half. Place a strip of bacon down, center with a piece of the liver and top with a water chestnut. Fold the ends of the bacon over and secure with a toothpick. Continue until the bacon, livers and chestnuts are used up. If you find that you have extra pieces of bacon and liver or bacon and chestnuts, just roll them up too, they are great as well. Combine all of the remaining ingredients and pour over the Rumaki rolls. Cover and marinate in the fridge for 3-24 hours. Remove from the marinade and discard the marinade. Place in a shallow pan and broil 6" from the heat for 10 minutes, turning once to crisp the bacon evenly. Serve warm with a spicy mustard sauce for dipping.
To Freeze: Cook them as directed above, flash freeze and then bag. To serve, heat them from frozen in a 350 oven for about 15 minutes. They can also be heated in the microwave, but do not cover them or they will be soggy.
NOTE- if you are truly a liver hater, (chicken livers do not taste as liver-y as beef) these can be made without them...just roll up the waterchestnuts in the bacon and follow the rest of the recipe.
Parmesan Onion Canapes
1 cup mayonnaise
1 cup parmesan cheese
1/2 cup finely chopped onion (or onion salt - to taste - in a pinch)
1 Tbsp. milk
1 loaf sliced cocktail bread - or a loaf of French bread cut into 1" slices
Mix first 4 ingredients. Spread on bread. Broil 4" from heat source for 2-4 minutes.
Makes about 36.
Note: New recipe for me - found it while decluttering. Sooo easy. Friends loved this at a recent party. Great as a go-with for BBQ meatballs.
Stuffed Mushrooms
1 large package fresh button mushrooms (about 36 mushrooms)
8 ounces cream cheese
1/2 cup parmesean cheese
1 tbsp margarine
1/2 cup chopped almonds
Wash mushrooms and remove stems. Mix together cream cheese and parmesean cheese. Stuff each mushroom with the cheese mixture. Top each mushroom with chopped almonds by pressing the cheese side of the mushroom into the chopped almonds. Place in a baking dish with the margarine. Bake at 375 degrees F for 20 minutes. Serve hot. -
Flying in Central Illinois
Family Favorite
This has been a family favorite for many years. It was given to me by a teacher/friend.
16 oz. saurkraut (drained)
16oz. shredded mozzarella cheese
8 oz. cheddar cheese
4 packages corned beef
Put all in the food processor for chopping for several seconds. Mix in Miracle Whip for dipping consistency. Bake 350 degrees for about 35-45 min. Serve warm with party rye bread or triscuts. Can be made ahead and refrigerated before baking. Enjoy
SAUSAGE-MUSHROOM-PHYLLO BITES
1 lb. Mild bulk pork sausage
2 lbs. Fresh mushrooms, chopped finely
¼ c sliced green onions
1/4 c plus 2 tbsp butter, melted
2 tbsp vegetable oil
1 (8 oz.) pkg cream cheese
1 (3 oz.) pkg cream cheese
1 tsp pepper
1 (16 oz.) pkg frozen phyllo pastry, thawed (must do 5 hours ahead of
assembling)
Butter-flavored spray or 1 c butter melted.
Cook sausage in a Dutch oven until browned, stirring to crumble. Drain well
and set aside. Sauté mushrooms and green onions in ¼ c plus 2 tbsp butter
and oil in Dutch oven until all liquid evaporates. Stir in cream cheese,
pepper, and sausage, mixing well.
Coat each sheet with cooking spray or butter (use a pastry brush). (**Be
sure to read phyllo package to know how to use this pastry.Keep remaining
sheets covered...it dries out fast!!!) Cut sheets of phyllo lengthwise into
3 ½ inch strips. Fold up narrow end of strip about 3 inches (to double
the thickness at this point). Place 2 tsp sausage mixture at the base of
the folded end. Fold the right bottom corner over it to form a triangle.
Flip this "triangle" up and then to the right to complete the "triangle",
continuing back and forth in this manner until you reach the top of the
strip. Keep finished triangles covered before baking.
Place triangles, seam side down on greased baking dish. Bake at 400 for 20
minutes or until golden brown. Drain on paper towels and serve hot.
NOTE: The pre-made bites may be frozen before baking. Do not thaw; bake as
directed.
These are truly scrumptious and satisfying.
1 lb of bacon, uncooked
2 cans whole water chestnuts
Worcestershire sauce, a whole bottle
3-4 hours prior-drain water chestnuts and place them in a shallow dish. pour the Worcestershire sauce over them to cover completely.
At assembly time-Cut bacon strips in thirds. Wrap the bacon around 1 whole water chestnut and secure with a tooth-pick. Continue until all the bacon has been wrapped around the chestnuts. Place each on a baking sheet covered with parchment paper, or foil. Bake at 400 degrees until the bacon looks almost done (approx. 15 minutes) then kick on the broiler for the last five minutes. Eat while they are hot because they will go very fast. yummmmm.
flybaby in Utah
This one is so easy and delicious too!
1 sheet of phyllo dough (1 pkg has 2 sheets of dough) - defrost in frige ahead of time.
1 jar of prepared pesto (or can make your own, I suppose - but I like easy)
4 thinly sliced pieces of deli ham
4 thinly sliced pieces of swiss cheese
Lay out sheet of dough and smooth out a bit. Spread dough with a thin coating of pesto. Lay ham slices on top to cover the sheet and the 4 slices of cheese on top of that. Roll dough up pinwheel style seam side down. Wrap in saran wrap and place in frige to chill at least 30 minutes or so. Heat oven to 425. Slice phyllo dough into 1/4 inch rounds and place on ungreased cookie sheet. ( I used that new non stick tin foil.) Bake for about 10 minutes or until lightly golden brown. Serve warm. They are really delicious and very easy to make. I made these for Christmas Eve dinner and everyone just loved them.
I saw this recipe on the Food Channel ( I think) about a month ago.
Flybaby in PA
Yum! Sweet Things!
Hot Buttered Rum Batter
If you don't mind my sharing a terrific recipe passed down from my Mom. It is *very* yummy. My notes show she first made this recipe in December 1969, our first winter living in Alaska.
1 lb. butter (MUST be real butter), softened
1 lb. powdered sugar
1 lb. dark brown sugar
2 tsp. nutmeg
2 tsp. cinnamon
Pinch allspice
1 quart French vanilla ice cream, softened
Cream butter, sugars and spices together well. Add softened ice cream. Store in refrigerator. Add several large spoonfuls into a mug. Add rum to taste (about 1 shot glass). (Captain Morgan's Spiced Rum is especially good for this.) Add boiling water to top of mug. Top with freshly grated nutmeg. This is yummy even without the alcohol which can be fun for the little ones at the party.
Thanks for all you do...
God Bless You!
Fly-Baby in Washington
MEXICAN CANDY
(My mom's recipe.....she made it back in the 50's.....)
2 cups sugar
2 Tbsp. white Karo syrup
3/4 cup milk
Boil to soft boil. Take off fire. Add 1/2 tsp. of soda and 1 tsp. of vanilla.
Put candy back on fire and cook until brown. Add (pecans) nuts and beat.
Dip out as patties.
White Chocolate Popcorn
Dear FlyLady,
Just over a year ago, my dsis-in-law gave me the best
and easiest recipe I have ever come across. I work as
a 911 operator and police dispatcher, and my officers
are always asking me to bring it in. I call it "White
Chocolate Popcorn". It is addicting.
1 bag microwave popcorn, popped (separate out all the
un-popped kernels. I do this by pouring the popcorn
into a colander.)
2 squares almond bark
Melt the almond bark in a glass bowl in the microwave
for 20 seconds at a time until it is melted and
creamy. I put the popcorn in a clean paper bag, then
pour the melted almond bark over it, and shake it till
the popcorn is coated evenly. Pour it out on some
waxed paper, and let the bark set. Then you break it
up and put in a decorative container. That's it. I
hope you all enjoy.-
Flying in the Tx Panhandle.
Mini Cheesecakes
I love to make mini-cheesecakes with puff pastry shells! It's so easy, and they're always a big hit. The little shells are available in the frozen food section of the market. Then I buy the Jello No-bake Cheesecake and a can of cherry pie filling. Just follow the directions on the cheesecake box, omitting the first step (the crust). After mixing the filling, just spoon it into the puff pastry shells, top with cherry filling and Viola! An easy appetizer that any SHE can make!! LOL - Flybaby in WI
Chocolate Chip Cheeseball
1 Pkg. (8 oz.) Cream Cheese, softened
½ Cup Butter (nosubstitutes) softened
¼ Tsp. Vanilla Extract
¾ Cup Confectioners Sugar
2 Tbsp. Brown Sugar
¾ Cup Miniature Semisweet Chocolate Chips
¾ Cup finely Chopped Pecans Graham Crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars, beat until combined, stir in Chocolate Chips. Cover
and refrigerate for 2 hours. Place cream cheese mixture on a large piece of
plastic wrap; shape into a ball, cover and refrigerate for 1 hour. Just
before serving, roll cheeseball into pecans. Serve with graham crackers.
DIP FOR APPLE WEDGES
My sister-in-law in Charlotte gave me this recipe. I use it often, especially since
it can be turned into a low-fat or fat-free treat by using low-fat or fat-free cream cheese.
After cutting the apples into wedges, I use lemon, orange, or pineapple juice to coat slices (to keep from
turning brown before serving).
8 oz. cream cheese, softened
1 tsp. vanilla
¾ cup sugar
¼ tsp. cinnamon
¼ cup brown sugar (packed)
Whip all ingredients together and serve with apple wedges.
Sugared Dates:
Pitted Dates, the kind that come in the box (Dromedary is what we usually get)
Granulated Sugar
Walnut pieces (long halves are easier than smaller pieces)
Stuff each pitted date with a walnut piece. Roll the stuffed date in granulated sugar.
The dates are actually a Christmas tradition in my family as far back as I can remember....
Have a great New Year! I know mine will be now that I am learning to fly!
Chex Party Mix (sweet)
1/2 large box Corn Chex
1/2 large box Golden Grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
Glaze:
1 cup sugar
1 cup white corn syrup
3/4 cup butter
boil for 2 minutes, pour over cereal mix and stir to coat evenly.
I get requests for this when invited for parties! in Erda, Utah
Chocolate Eclairs
I got this delicious recipe from a friend, Chris Z. She made them for a
party, and they were a BBBIIIGGGG HIT! I live in Long Beach, California
1 cup water
1/2 cup margarine
1 cup flour
dash of salt
5 eggs
Heat water & margarine to boil. Dump in flour & salt and beat hard by hand
until paste forms a mass and leaves side of pan (do this quickly).
Remove from heat & beat in eggs one at a time. Preheat oven to 375.
Spoon eclair paste onto well greased cookie sheets--I usually do the original
recipe that says spoon them in 4x1 inch strips (~ 2 in. apart cause they
spread). Then bake 40 min., slit tops with sharp knife & bake 10 min.
longer. If you want to make smaller ones (like at the party), cook ~ 15-20
min., slit tops & cook ~ 5-7 min. longer.
Filling: One large box jello instant vanilla pudding--make like on box & add
a dash of rum (or amaretto or whatever) if you like. Whip 8 oz. heavy cream
& fold into pudding--spoon into the cool puffs you've made.
Glaze: Melt 6 oz. pkg. semisweet chocolate chips & 1 tablespoon shortening
over double boiler (or low in microwave). When melted, stir in 3 tablespoons
light corn syrup & 2 tablespoons milk (& a bit of kahlua if you have it).
Dribble this stuff while still warm over the cool, filled eclairs & chill.
Eat at least 2 at a time for full effect.
FRUIT DIP
Hi -- I love to serve this as we play cards with friends on New
Years eve:
Serve with grapes, sliced apples, orange segments, sliced banana- any
fruit at all!
16 oz Marshmallow topping
8 oz Cream Cheese
1 TBSP Frozen Orange juice concentrate
Beat all together until light and fluffy. It's yummy!
Jan's Nibbles
I have two favourite appetizer recipes I would like to share. The first one I got from a friend and so it's called Jan's nibbles.
Much of the measurements are "as you like it" ;)
In large bowl mix together : large handful of raisins, large handful of caramel popcorn, large handful Kellogg's Nutragrain cereal or similar, 1 bag crispy Chinese noodles (equivalent to two large handfuls). In large pot warm 1/2 cup salad oil then add 1 TBL dry mustard, 1 tsp chilli powder, 1 to 2 TBL curry powder, 1 envelope each dry onion soup and cream of chicken soup. Stir well then add dry ingredient from large bowl. Mix well and store in airtight container.
Fruit cheese log
1/4 cup chopped dried apricots
2 TBL apple juice or water
4 oz (125 g) softened cream cheese
8oz (250 g) sharp (tasty) cheddar cheese grated
2 TBL heavy cream
2 TBL ea raisins and dates chopped
1/2 tsp poppy seeds
Soak apricots in juice for 2 hours. Beat cream cheese and cream then add undrained apricots, raisins, dates and poppy seeds. Mix well. Put on foil and shape into log. Wrap in foil and chill. Serve with crackers Very delicious. Can roll log in chopped nuts, parsley or more poppy seeds if desired. - from down under
And More Appetizer Ideas!
Alaskan Green Beans
Hi,
Here's a healthy favorite...
Buy FRESH green beans (this is so yummy it 's worth picking through them at the market for the best, most crisp ones) - about a pound. Prepare them prior to cooking by snapping off the ends and the "string" down the "seam" of each bean.
Bring a large pot of water to a boil, and plunge the green beans in for 8 minutes. Have a large pan ("bath") of ice water waiting and when the timer rings, drain the green beans and plunge them in the icy bath to stop the cooking process.
Drain again, and then chill the green beans in the fridge until ready to serve. I just pop them in a gallon zip lock bag.
Take 1 C of your favorite mayonnaise (I prefer Best Foods/Hellmans) and mix 1 large clove of finely minced/ crushed / grated garlic into the mayonnaise. Serve the cold, crisp greens beans with the Garlic Aioli for dipping.
Simple, delicious and easy. Enjoy! - in Anchorage, Alaska
HAM FINGER SANDWICHES
Hi! I sure enjoyed the cookie recipes you put on the website & now I hear you are working on the same type of thing only with appetizers. I'd just love to contribute!
Makes 8 sandwiches
1 loaf white bread
2 lbs ham
1 lb cream cheese
Horseradish to taste
Mayonnaise
Grind ham, then mix with horseradish, cream cheese & mayo. Trim crusts off and cut in triangles prior to serving.
FRENCH BREAD PIZZAS
2 loaves French bread
2 lbs shredded cheese (cheddar & mozzarella combined)
Pizza sauce
1 lb sausage
Parmesan cheese
Italian seasoning
Cut bread in half lengthwise. Broil to seal bread. Top with pizza sauce, sausage, cheddar & mozzarella cheese & parmesan cheese. Sprinkle with Italian seasoning & broil. -
a Flybaby in Western Montana
Tomato, Basil, Mozzarella Delight!
Fresh tomatoes (romas are best this time of year), cut into slices.
Fresh mozzarella cheese (so you can scoop it with a spoon)
Fresh basil, about 15-20 leaves, cut into strips (this is easy-layer about 10 basil leaves, roll them up, and cut into thin strips-but don't do this until right before you are ready to serve the salad)
Balsamic vinegar
Layer the tomatoes and cheese. Place 1 slice of tomato, and a small scoop of mozzarella all around a pretty dish. It should look like a deck of cards fanned out.
After you have done this, and right before you are ready to serve it, sprinkle with your "ribbonned" basil, and then lightly sprinkle with the balsamic vinegar.
Guests should take a piece of tomato, a scoop of cheese, and make sure they have a few ribbons of basil.
This is a flavor explosion in your mouth!
Many of the finest restaurants serve this as an appetizer.
Totally yummy.
The easiest one yet!
Sometimes we take cherry or grape tomatoes and use a toothpick to stick them to cheese cubes or pineapple cubes. This is colorful and easy!! - Flying in vienna VA
Mini BLT
Hi,
My all-time favorite sandwich is the B.L.T. so I
created an hors d'oeuvre that tastes just like a
mini-B.L.T.
Miracle Whip
1 bag shedded lettuce
2 tomatoes finely diced
one loaf sourdough "cocktail" bread
Mix together first three ingredents to taste and spoon
on to cocktail bread pieces (toasted or not). Leave
open-faced and serve w/ sprig of parsley or paprika
sprinkled on top.
Happy New Years!
Elegant Appetizer Tart
12 oz. Cream Cheese
4 oz. Bleu Cheese
1/2 C. Mayonaise
2 Tb. Dry Sherry
1/2 t. Garlic or Onion Salt
1 baked pie shell
chopped vegetables: assorted peppers, green onions, mushrooms
hard boiled eggs
pimentoes
black olives
red and green grapes
Instructions: Bake pie crust as instructed flat on a cookie sheet pierced with fork. With an electric mixer blend cheeses, sherry, and salt together and then refrigerate. Chop vegetables into small pieces, but, not too small or they get mushy. Spread the cheese mixture on the pie shell after the shell has cooled completely [perhaps sitting in the garage!] If I have time I will arrange the vegetables in a pattern that reflects the holiday; ex: arrange green peppers in shape of Christmas tree, decorate with yellow, orange & red peppers, and sprinkle the hard boiled eggs and green onions all over, along with the olives, etc. Also, depending on how much time or which ingredients I have on hand, I sometimes omit some of the toppings. Cut the grapes in half and garnish around the edges with these....if you don't cut them in half they will roll off the plate in transport if this is the itinerary.
Also, at times I haven't had sherry on hand, so I have used wine, or balsamic vinegar.
Loyal Cornhusker in the Big 'O'.
Sweet and Sour Meatballs
I get requests for this recipe often. It is very easy and delicious!
Sauce:
1/2 c. apricot preserves
1/4 c. hoisin sauce (found in the Asian foods section)
1/4 c. rice vinegar
1 pkg. Frozen Meatballs, Original (not Italian) or make your own, you'll
need around 40.
Combine sauce ingredients in electric skillet (or big saucepan), add
meatballs and cook over medium heat until heated through. If in electric
skillet, turn down to warm, and add to your buffet table! Serve with
toothpicks!
Hot Peppermint Chocolate
This is a "drink" appetizer that was given to us by a friend that everyone loved at Christmas.
Pulverize leftover peppermint flavored candy canes in the blender. Mix with cool whip (must be cool whip, not whipped cream). Put a generous dollop of this on top of your favorive hot chocolate. Also delicious with a splash of Peppermint Schnapps added. Enjoy!
Appetizer with no name
Dear FlyLady,
I'm not sure who I got this one from, but it is our favorite. It does take some time to make, but well worth it! I don't even have a name for this!
very thin ham luncheon meat, we use the Buding brand
pickled green beans or pickled asperagus (we like the HOT style)
cream cheese
You will need one slice of the ham for each green bean or asperagus spear. Spread some softened cream cheese on each slice of the ham. Roll up one pickled green bean\ or pickled asparagus spear. Make sure you get the cream cheese all the way to one end of each slice. The cream cheese will hold it all together. These disappear very fast! Keep in fridge until ready to serve. They are great ones to make ahead. - flybaby E in Auburn, WA
Olives in Cheese
Thank you all so much for the help in starting a 'clean' new year. I am so glad I found you in Woman's Day last spring. I look forward to Flying through the next year with you as my inspiration. I can honestly say that you are my "Woman of the Year".
These are great and very easy make-aheads for a cocktail party:
1/4 lb cream cheese
1 t. Worcestershire sauce
cream or half and half
20 very large stuffed olives
1/4 lb salted almonds (I use the smokehouse variety) chopped fine
Mix the cream cheese with the Worcestershire sauce till very well blended. Add enough cream to make it a thick paste. Skewer the olives crosswise with decorative picks and roll in cheese mixture to thoroughly coat. Press into chopped almonds on all sides. Can be arranged stuck into a large tomato or Styrofoam covered with greens. Blanch greens in boiling water with lemon juice to soften enough to form over cone or ball shapes and pin on with common sewing pins or picks through olives.
Cocktail Roast Beef Sandwiches
Another make-ahead one that is well liked (make double for more that six):
1 lb of the best deli shaved roast beef (I look for the rarest one)
1 loaf of Pepperidge Farm cocktail rye (the little square loaf type)
1 Finely sliced red onion
Cream Cheese softened to spreading consistancy
Spread cream cheese on each slice of bread. Use one thin slice of roast beef and arrange on bread twisting it to fit on the small bread. Place few pieces of red onion on each and sandwich another slice of cream cheese coated bread on top. Can skewer each with decorative pick of desired. Keep covered in fridge until serving time. Looks pretty with cherry tomatoes and tiny dill pickles (drained on a paper towel) on a platter.
Remember to offer some wonderful flavored waters or punch for the Designated Drivers and serve in fancy glassware so they can feel festive too!
Flybaby Mona from Iowa City, Iowa
Deviled Eggs (or Angel Eggs as FlyLady calls them!)
I just LUUUUUUUUUUUUUUUUUUUV Deviled Eggs. THey're my all time favorite appetizer.
Here's how I make em:
I boil up 12 eggs. I peel them. I cut them in half lengthwise and carefully pop out the hard boiled yolks.
Then I mash the yolks with enough mayonnaise to make them nice and creamy (this is NOT a diet dish!) For those who want to be somewhat dietetic, substitute some yogurt for the mayo. Then I mix in some cayenne pepper. These eggs are best when they have some bite!
Finally, I pile the yolk-mayo mixture back into the halved whites. I sprinkle a little cayenne on top. You can use paprika, if you'd like - less bite, but makes for a pretty red color. Serve with crackers and some nice white wine. YUM!
If you want to be fancy, whip the yolk-mayo mixture till it's sorta fluffy, and then pipe it onto the eggs with an icing piper. I'm not too fancy that way - I'd rather just get the eggs made and into the tummies of me and my guests.
I like to serve them on my little deviled egg plate. It's quite cool - found it in an antique shop in upstate New York, on a lark.
Now I'm thinking about making some, just for me ... uhoh ...
Smilin Maddy
Tortilla Pinwheels
This is more of a recipe I use in the summer for our annual 4th of July
Party. It's so easy that I thought everyone would enjoy it.
1 C sour cream
8 oz cream cheese softened
3/4 C sliced green onions (I've also used regular minced onions)
l/2 C finely grated cheddar
1 tbsp lime juice
1 tbsp minced seeded jalapeno
8-10 inch flour tortillas
Combine first 6 ingredients. Mix well Spread on one side of totillas and
roll up tightly. Wrap and chill for 1 hour or overnight. Slice into 1 inch
pieces. Serve with salsa or picante sauce. Delicious!
This one will get strange looks, but it's good!
Take a slice of roast beef, smear on some mayonnaise or cream cheese
(according to your taste), then wrap up a whole pickle in it, poke with
toothpicks to keep things together and slice into 4-5 sections.
I came across this recipe at a nephew's wedding and I was hooked from the
first bite.
Sherbert Punch
I'm not sending an appetizer but a drink instead. This isn't my recipe originally, my MIL makes this every year for the holidays.
1 half gallon container sherbet. We usually use lime but have found a tropical blend from Edy's works just as well.
1 2 liter bottle ginger ale.
Let the sherbet soften a bit and put in punch bowl. Pour ginger ale over sherbet, mix a bit and serve. This melts fairly quickly, so you can do small batches if you want, just mix in equal parts, ie 1/2 container sherbet and 1/2 bottle of ginger ale.
This is a great tasting non alcoholic drink that is good for the entire family. You can also try experimenting with sorbet if you'd like.
FLYbaby in Indy
Boiled shrimp and Nachos
Our family made it a tradition to have two hors d'oeuvres side by side: boiled shrimp and nachos.
The boiled shrimp was a simple as boiling shrimp, and serving it with cocktail sauce. The nachos were simply chips with Velveeta melted with either a can of Rotel tomatoes, or a can of Hormel chili.
One might not think these two things would be good together, but last year I made my skeptical husband a believer. It is delicious!!! -
Flying in Indiana
Suzanne's Fast Party Brie
1 Brie cheese circle shaped. ( triangle will do if you can't find the circle in the box kind) Triple creme Brie is the best kind, but they are all good. Get it on sale.)
1 jar of sun dried tomatoes ~ get one where the tomatoes are chopped up or you'll make a big mess. I'm not fond of the pesto kind. Just a small jar will do. They are in olive oil.
1 jar of capers. They are in the pickle section. Never mind what they are, they are cute and green and taste like very fun pickled thingamajigs. Everyone loves them. Really.
Take the Brie and put it on a pretty microwave safe plate. Slice off the top rind only.
Pour a generous amount of the sun dried tomatoes with their olive oil liquid over the Brie. Yum. Now microwave for a very very short time. In my super powerful microwave with recently decluttered top it's only 15 seconds. What you are doing is just melting the brie a little bit.
Remove brie from microwave.
Drain liquid from capers. Plop some on top. Very pretty. Don't micro the capers. They should be cold.
Slice up a very skinny french bread baguette you've gotten from the supermarket into small slices. You can serve the brie with the bread around it, or on the side in a basket. Sometimes if I have time and extreme focus I broil the toast pieces in the oven on a cookie sheet and drizzle a little olive oil on them ( not butter!) You have to watch them every minute because they burn so fast it's amazing. No answering the phone or letting the dog out.
That makes the french bread bits into brochettes. But plain slices are fine too. Nice crackers even.
People will ooh and ahhh!
Red and Green Seedless Grapes Stuffed with Stilton Cheese.
Dead easy to make, but fiddly.
Cut grapes in half and put 1/2 teasp of soft ripe Stilton on one half,
put the other halves back on top. Skewer thru with a cocktail stick.
Either just put on a dish to serve or make an "old fashioned hedgehog -
OK perhaps it is a Brit thing, take 1/2 a grapefruit, cover in roasting
foil.
Lay on plate flat side down and then stick the cocktail sticks with grapes,
into it.
Trouble is this can be addictive.
- from the UK
Confetti Tortilla Spirals
Our family recently discovered these...they have been a hit wherever
they have been served. These are better made ahead.
1 (8 oz.) pkg. fat-free cream cheese
3 green onions, chopped
1/4 cup carrot, finely shredded
12-18 large spinach leaves (actually, they can be smaller, the idea is
that they will line the tortilla)
3/4 lb thinly sliced deli turkey
2 Tbs. Dijon mustard
1/4 cup zucchini, finely shredded
6 (8-inch) fat-free flour tortillas (the larger, the better)
1 jar (12 oz.) whole sweet peppers, drained and patted dry
Spread: Mix together cream cheese and mustard in bowl until well
blended. Add green onions, zucchini and carrot to cream cheese mixture,
mixing well.
Assembly: Place tortilla on parchment or wax paper, spread each tortilla
with about 1/4 cup cream cheese mixture to within 1/2" of edge. Cover
with spinach leaves; pressing lightly into cream cheese mixture. (Leave
about 1/2" of cream cheese spread uncovered on one edge to provide a
better seal when rolling the tortilla.) Top each with 2 slices of red
pepper and 2 slices of turkey, keeping the layers as flat as possible.
Roll up tortilla tightly jelly roll fashion. Wrap each securely in the
parchment or wax paper. Refrigerate seam side down at least one hour.
(Overnight is fine.)
To serve, cut each roll crosswise into 1: slices; place on lettuce lined
platter. Yield: 48 slices. About 50 calories and 1 gram of fat per
serving (2 slices).
Brie Stuffed Dates
Very easy & very yummy,
Slice the dates length wise & remove the pit
Stuff with Brie, Camembert or other soft cheese.
Serve at room temperature.
Kipper Pate
I never thought that I would be sharing recipes but here are two which date from the seventies (the last time that I had time to cook BF (Before Flylady)) - Hampshire, UK
One tin kipper fillets (sorry, only canned will do)
3oz butter
2oz heavy cream (48% butterfat)
juice of one lemon
Freshly ground pepper to taste
Drain the kippers and discard the juice. carefully remove the skin and then mash to flakes in a bowl.
Melt the butter to just liquid, not too far or it won't set again. Stir into the mashed kipper.
Add the lemon juce and plenty of black pepper.
Finally stir in the cream. The mixture should be sloppy but not runny. Pack into serving bowls. If you want to turn the pate out to serve, line them with cling fim first. Chill in the fridge for about 3 hours or overnight or freeze. It keeps about a month in the freezer.
Use to fill little pastry shapes or on crackers. It also makes an elegant dinner party starter served with hot toast and a lemon and parsley garnish.
Mini Tacos
I've got a great, easy recipe that has been a bit hit. I went to Sam's and got a package of mini tacos. They are microwaveable. I nuked them for a few minutes, then covered them with shredded cheese. BIG hit with adults and kids. You might also try putting a dab of sour cream and salsa in the middle of the plate and let people dip.
- A Flybaby from Missouri
Another Tortilla Roll!
I got this simple appetizer recipe from my sister, Mary, a few years back. It can be made 1-2 days ahead and sliced on New Year’s Eve for your guests.
8 oz. sour cream
8 oz. cream cheese
1 can (4 oz.) diced green chiles – drained
1 can (4 oz.) chopped black olives – drained
1 cup grated cheddar cheese
½ cup chopped green onion
Garlic powder to taste
Black pepper to taste
5, 10 inch soft flour tortillas
Mix all ingredients (except tortillas!) in a bowl. Spread mixture thinly and evenly over each tortilla. Roll tortilla, then, wrap tortilla in plastic wrap. Refrigerate overnight.
To serve – Cut into ½ inch thick slices and serve with salsa.
- from Wake Forest, NC
Holiday Pinwheels
This requires some time but can (actually must) be done completely ahead (my favorite kind)
2 packages (8 ounces each) cream cheese, softened
1 package (1 oz) Hidden Valley Original Ranch salad dressing mix
1/2 cup minced sweet red bell pepper
1/2 cup finely minced celery
1/4 cup sliced green onions (include some of tender part of tops)
1/4 cup sliced stuffed Spanish olives (just regular green olives with red pimento in middle)
3 to 4 10-inch flour tortillas
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add bell pepper, celery, onions and olives and mix those in (preferably by hand). Spread about 3/4 cup on each tortilla. Roll up tightly; wrap each one in plastic wrap so it will keep its shape. Refrigerate for at least 2 hours. Slice into 1/2-in. pieces and arrange in a pinwheel on serving plate. You can decorate with some slivers of bell pepper and sprigs of cilantro (or parsley) if you have some but, really, they're pretty by themselves. Yield: 10 servings.
BRIE WITH PESTO
Put a wedge or round of Brie Cheese in the refrigerator till cold.
Make Pesto. In the blender or food processor, mix:
1/2 cup olive oil
1/2 to 1 cup fresh basil
4 to 6 large cloves of garlic chopped
1 cup of walnuts or pine nuts
1/2 TO 1 cup parmesan cheese grated
1/2 teaspoon salt
1/8 teaspoon pepper
Blend all the above ingredients until the nuts, garlic and basil are finely ground.
Place pesto in a covered dish in the refrigerator until serving time.
At serving time - take Brie out of refrigerator. Cut it in half like a hamburger bun.
Spread the pesto 1/2 inch thick on the bottom piece of cheese.
Put the top piece of cheese on top of the pesto and sprinkle the top of the cheese with some ground walnuts, sliced almonds or toasted chopped almonds.
Put in the microwave for 15 seconds (or the oven 325 degrees for 3 minutes).
The goal is to have the cheese still standing in one piece but very soft, so keep an eye on it so it does not melt all over the plate. Serve with a couple of kinds of crackers or crisp bread.
For Christmas I placed the finished Pesto/Brie in the middle of my Deviled Egg dish. They made a great combination.
Take any remaining Pesto sauce and freeze it in an ice tray. When frozen place the individual pesto cubes in a container or bag and they will be ready to add to some hot noodles for a great side dish later in the year.
Cream Cheese Meat Spirals
This is one of my mother's that I have adapted for all kinds of gatherings.
Packages of Buddage or Thin sliced Deli meat (I get mine from Aldi) (Can be beef, turkey, ham or chicken)
Package of softened Cream Cheese
Sweet or Dill pickle spears or small gherkin type
Black or Green Olives
Tooth picks
Take 2 or 3 slices of the deli meat and spread cream cheese on 3/4s of it add another slice or two and add more cream cheese leaving room for the pickle to be rolled up in it. Start at the un cream cheese end and roll pickle in the meat.
Trim off ends then place tooth picks every half inch or so. Cut between toothpicks to make individual roll ups. Add a small black or green olive on the toothpick.
Can be made a day or 2 ahead and kept under raps in fridge.
my family loves this one
1 can of mixed nuts
1 cup of raisins
1 can of dried cranraisins
1 bag of m&ms or reeces pieces.
mix togeather and enjoy
Stuffed Celery
My kids like this for our Holiday celebrations:
6 tbsp Grated Carrot
6 tbsp Currants (or very small raisins)
1 tbsp Curry Powder
3 tbsp Minced Red Bell Pepper
3/4 cup cottage Cheese
Combine ingredients by beating with a wooden spoon until smooth. Spread
into
Celery sticks. Cover and Chill until serving.
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