What appetizer should I bring?!
Answers: I have to go to a Christmas party tomorrow hosted by a couple my husband and I are friends with. I was asked to bring a dish to pass. We always make either spinach dip in a bread bowl or chips and salsa (my husband is Mexican and his mother has a great recipe that we use) but I would like to make something new...any suggestions? Thank you!
These sound good...
http://allrecipes.com/Recipe/Appetizer-M...
http://allrecipes.com/Recipe/Appetizer-C...
http://allrecipes.com/Recipe/Mini-Cresce...
Any of these sound appetizing, if not, I am sorry I wasted your time. I sure hope I helped!!!!!!!
Try making your own recipe. I even tried to make my own dip once, and reletives liked it b/c i made it!
Bacon Wrap Arounds.
Mix together
6 ozs minced cold cooked meat.
4 ozs cottage cheese.
1/2 stuffing mix.
1 medium finely chopped onion.
Salt and pepper.
1/2 chopped red Bell pepper.
1 tablespoon of chopped parsley.
Spread the mixture on the strips of bacon and secure with a cocktail stick.
Place on a greased oven tray and bake for 20 minutes at 180C (350F)
I'm in the same pickle. I found this recipe I'm thinking of making. Hope you like it. I'm not sure of some of the amounts, but I'm copying the recipe as it is written.
Buffalo Chicken dip
1 large can of chicken
1 pkg cream cheese
1 bag shredded cheese
1/2 bottle texas pete or your favorite buffalo sauce
1/2 package ranch dressing mix
Blend all ingredients in a saucepan over low heat until well blended with no lumps.
Something that always works really well is if you mix a can of laredo chili with beans and a stick of creamcheese put them in a bowl together..stick it in the microwave till they melt and are hot..pair it with tortilla chips and you will be addicted I promise!! and its really simple!!
Maybe you can try this one. Awesome!
Stinky Rose
2 or three heads of garlic
anchovies
Serrano Peppers
Baguette (Sliced)
Peel the garlic and put in a clay recipient with a dab of olive oil and the peppers.
Bake for about 30 minutes in a 375o oven.
Take them out and mashed all together with the anchovies until is a paste.
Roast the slices
Spread the paste over the bread, VERY GOOD!
Sweet and Sassy Meatballs
64 meatballs
Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)
Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
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Cranberry-Barbecue Meatballs
Prep: 15 minutes
Cook: 4 hours on low; 2 hours on high
Ingredients
2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 16-ounce can jellied cranberry sauce
1 cup barbecue sauce
Directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.
3. Makes 64 meatballs
4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
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Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes
Ingredients:
1/2 cup refrigerated or frozen egg product, thawed
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
Directions:
1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).
To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.
5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.
If you always make one of two dishes then the chances are that no one else makes them ..and doing something new will disappoint a lot of people. I used to buy expensive soaps for....well,for everyone at Christmas..so easy to do the shopping and by making sure that the same people got the same soaps, it looked as if I knew what they liked best. Then I started to feel guilty and predictable so I changed everything and really worked at a Christmas list..cost a fortune and took so much time..! About three days after Christmas a member of my family called to thank me for the plates, which she loved, but what had happened to the soaps?Apparently it as a family joke that everyone could rely on me to provide them with their posh soaps for the year , no one had bought their own since I had started so here they were, holiday season and no special soaps for anyone!
If you really want to make a change then why not take two half receipts..one that you usually do and a new one?
vegetable pizza
roll out tubes of crescent dough on cookie sheets, bake until slightly brown. let cool
mix a pack of ranch dressing with two 8 oz cream cheese and spread on crust, cut up assorted vegetables and spread over dough. top with shredded cheese. awesome.
Some people put a little mayo in with their cream cheese but I don't like it like that. cut up in bite size pieces.
BLT Dip with Tostito chips.
1 part sour cream
1 part light mayo
real bacon pieces, not the crunchy bacon bits
shredded lettuce
diced tomatoes
Mix and chill the sour cream, mayo and bacon. Approx. 1 hour before serving mix in lettuce and tomatoes. Re-refrigerate until ready to serve.
or
Stuffed Mushrooms
Recipe #57228
47 ratings
Elegant...tasty
by MaeEast
35-38 appetizers
time to make 30 min 20 min prep
Change to: appetizers US Metric
1 lb mushrooms
3 slices bacon, chopped fine
1/2 cup chopped onions
1 clove garlic, finely chopped
1 cup shredded mozzarella cheese
1/2 cup soft breadcrumbs
1/4 teaspoon oregano
1/4 teaspoon salt
* < 30 mins Appetizers
* North American Appetizers
* Mushrooms Appetizers
* Low Calorie Appetizers
1. Remove stems from mushrooms and chop fine.
2. Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
3. Cook until onion is soft, then drain.
4. Stir in remaining ingredients.
5. Stuff mushroom caps with this mixture.
6. Bake on a cookie sheet at 375F degrees for 10 minutes.
This recipe was taken from recipezaar.com
Stuffed Mushroom Caps
4 boxes fresh mushrooms
3 loafs white bread {day old is best}
1 onion
4 celery stalks
1 red pepper
4 eggs
3 cups chicken broth
1 lb thick sliced Swiss cheese
Tear bread into pieces and let dry. Pop off stems of mushrooms. Wipe caps off with damp paper towel and place caps on cookie sheet.{DO NOT rinse under water this will make mushrooms slimy} Chop stems and veggies, place in sauce pan with broth and simmer until tender.
Pour broth mixture over dried bread, beat eggs and mix in. Spoon mixture into each cap. Bake at 350 for 25 minutes or until light golden brown, remove from oven. Cut cheese into 2 inch pieces, place 1 piece on top of each caps and return to oven and bake until cheese is melted and bubbly about 6 minutes
I take these to our carry-ins and every one loves them