Can you please provide me with you favorite appetizer recipes?!


Question: During Christmas, its just been a tradition to have "finger foods", but I don't want to make the same things all the time. Please provide serious suggestions. Thank you


Answers: During Christmas, its just been a tradition to have "finger foods", but I don't want to make the same things all the time. Please provide serious suggestions. Thank you

here are a couple
Bacon Appetizer Crescents

1 ( 8oz.) pkg cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 c. parmesan cheese
1/4 c. finely chopped onion
2 Tbsp. chopped parsley
1 Tbsp. milk
2 ( 8 oz.) cans refrigerated crescent dinner rolls
1 egg, beaten
1 tsp. cold water

Beat cream cheese, bacon, parmesan cheese, onion, parsley and milk together until well blended.

Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tbsps. of cream cheese mixture.

Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends.

Place on greased cookie sheet; brush with combined egg and water. Bake @ 375° for 12-15 mins or until golden brown. Serve immediately.


Spinach Balls

2 (10-ounce) pkgs. frozen chopped spinach, thawed and drained
2 cups plain or herb-seasoned Pepperidge Farm stuffing
1 onion, finely chopped
4 eggs, beaten
4 ounces (1 stick) unsalted butter, melted
1/2 cup freshly grated Parmesan cheese

Squeeze spinach to remove excess liquid. Place in a large bowl with stuffing, onion, eggs, butter and cheese. With your hands, or with a wooden spoon, combine ingredients thoroughly.Form mixture into bite-size balls and place on a baking sheet.

Bake in a preheated 375o F oven for 20 minutes.

Makes 3 to 4 dozen balls.

To prepare in advance, freeze spinach balls and place on the baking sheet, then transfer to a plastic bag when they are hard. Defrost for 20 minutes before baking as above.


Elegant Artichoke Cups
Posted by Chyrel

24 square wonton wrappers
1 can (14 ounces) artichoke hearts in water, drained and coarsely
chopped
1/2 cup diced red bell pepper
2 tablespoons finely snipped fresh parsley
1 lemon
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

Preheat oven to 350°F. Press one wonton wrapper into each cup of
Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Lightly spray wontons
with vegetable oil using Kitchen Spritzer. Bake 6 minutes or until
edges of wontons are light golden brown. Remove from oven to Stackable
Cooling Rack; set aside, leaving wontons in pan.

Meanwhile, coarsely chop artichokes using Food Chopper; place in
Classic Batter Bowl. Dice bell pepper using Chef's Knife. Finely snip
parsley using Kitchen Shears. Using Lemon Zester/Scorer, zest lemon to
measure 1/2 teaspoon zest; finely snip zest using Kitchen Shears. Add
bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and
garlic pressed with Garlic Press to batter bowl; mix well.

Using Deluxe Cheese Grater, grate Parmesan cheese. Add half of the
Parmesan cheese to artichoke mixture; mix well using Small Mix 'N
Scraper(R). Using Small Scoop, fill each wonton cup with one rounded
scoop of artichoke mixture; sprinkle with remaining Parmesan cheese.
Bake 8 minutes or until edges of wontons are golden brown and cheese is
melted. Remove from pan; serve immediately.

Yield: 24 appetizers

Spinach/Artichoke Dip:

INGREDIENTS
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste

DIRECTIONS
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm with chips.

Sweet & Sour kielbasa (I am asked to make this at all family gatherings all year round) Cut up kielbasa with BBQ sauce and jelly cooked in a crock pot. My uncle's wife make Sweet & Sour Meatballs which is ketchup & jelly cooked in a crock pot. Pepperoni & Cheese bread. Meat & Cheese pinwheels (flavored cream cheese spread on various meats like turkey, ham, etc. rolled up and then cut). Dips. Pepperoni Pizza dip (in crockpot) served with bagel chips, bread sticks, etc.

Pretzel Butterflies
Prep Time: 35 min ; Start to Finish: 1 hr 5 min
Makes: 20 snacks Nutrition Information

Pretzel Butterflies are not only a tasty treat, but also a terrific project to bring out the creativity in kids of all ages.



2 cups small pretzel twists (about 45)
1/2 cup white vanilla baking chips or 2 oz vanilla-flavored candy coating, cut into pieces
1/2 teaspoon vegetable oil
1/3 cup small round candy-coated fruit-flavored chewy candies (from 4-oz bag)



1 . Line large cookie sheet with waxed paper or cooking parchment paper. To make 20 butterflies, arrange pretzel twists on cookie sheet in groups of 2 with single-hole sides of pretzels touching to form butterfly wings (see diagram). Break remaining 5 pretzels into pieces for antennae; place 2 pieces at top of each butterfly between wings.
2 . In 1-quart resealable freezer plastic bag, place vanilla chips and oil. Microwave on High 1 minute 20 seconds or until melted, squeezing bag to mix. Seal bag; cut small hole in 1 corner of bag.
3 . Squeeze bag to pipe thin zigzag of melted chips between pretzels to look like bodies of butterflies. Press pretzel pieces firmly into melted chips. Pipe melted chips into each hole in wings; top each with 1 candy. Let stand until set, about 30 minutes. Remove from waxed paper; store in tightly covered container.

*************
Tostido Rounds
*******************
Tostido Round
Spread refried beans on top
Put a dab of hot sause
Place shredded Mexican Cheese on top
Microwave for a couple of secs until cheese starts to melt...

Cant make them fast enough... heehee


Havin' Fun Yet????
Merry Christmas

Those spinach balls Libby mentioned are always a hit. So are these

Tortilla Rollups

pack of flour tortillas
cream cheese ( can use garlic flavored or chive flavored )
several leaves of lettuce
swiss cheese
deli meat... beef, ham, or turkey

Spread tortillas with cream cheese, the lettuce leafs, cheese, and meat. Roll up in saran wrap and chill for several hours, , the slice into rounds. Serve on pretty platter lined with lettuce and grape tomatoes and olives

Remember... deviled eggs disappear fast too.

This also makes a nice gift when packed with a box of crackers. Enjoy! Happy Holidays!

SOFT SMOKEY CHEESE BALL

3/4 cup Cheez Whiz
6 ounces cream cheese
1 teaspoon Worcestershire sauce
1/8 teaspoon smoke flavor (or more, depending on taste)
1 cup cheddar chese (shredded)
1/2 cup fresh parsley (chopped)
1/2 cup pecans or walnuts (chopped)
assorted crckers for serving

In a 1-1/2 quart glass bowl, microwave cheez whiz 1 minute on HIGH. Add cream cheese and cook 1 to 1-1/2 minutes more. Add Worcestershire sauce and smoke flavor; mix well. Stir in cheddar cheese; chill 15 to 30 minutes in freezer or 1 hour in refrigerator. Form into large ball. Combine parsley with nuts; roll cheese ball in parsley-nut mixture.

Yield: 1 Ball

Sweet Potato Balls

Ingredients-
40 ounces canned sweet potatoes
1/4 cup butter
1 pinch salt (optional)
3 cups crushed cornflakes cereal
3/4 cup real maple syrup
10 large marshmallows


Preparation-
Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9 x 12 inch greased baking dish. Pour maple syrup evenly over all balls.
Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

Buffalo Wing Dip. It's a hit everywhere I take it. Spicy.

http://allrecipes.com/Recipe/Chicken-Win...





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