Appetizers/ finger foods for a small group?!
ideas would be great
Many thanks
Answers: I am going to a small church social (including light lunch). Have been asked to bring a plate to share. Trying to think of ideas other than the typical sandwiches, scones,cakes, etc. Would appreciate some ideas of finger food, quick and easy to make. I know there are various dips I could make. Have also thought of say cabanossi pieces, chees cubes and cherry tomatoes on a toothpick. Any more
ideas would be great
Many thanks
Sounds like you want simple and low cost. I do something people absolutely love and it's easy..
Buy some pita bread and hummus. Rub olive oil and spices on the pita (I like salt, fresh pepper, paprika and some ground chicken seasoning.) Put them under the broiler, both sides until just brown and cut into wedges like pizza. Serve around the hummus to dip. Add veggies if you lie, mini carrots, celery, etc.
cube cheese
bacon wrapped shrimp
get precooked bacon
cooked shrimp
wrap bacon around shrimp and heat in skillet until bacon crisps a little.
arrange on platter with a cup of BBQ dipping sauce
it's always a hit when I serve it
Try a fruit platter =)
You can always pick one up at a store or make one yourself.
Just slice up some melons such as honeydew or cantaloupe and have oranges, grapes, strawberries, apple/pear cubes and etc...
Good luck!
sweet potato and spinach frittata
vegetable kebabs with balsamic vinger
lamb cutlets with beetroot and yogurt dip
fish kebabs
chicken tikka
lamb and tabbouleh wraps
Italian styled toasted sandwiches
chicken salsa wraps
If you like any of my suggestion tell me which ones and I will write the recipes down for you
Chicken feet
dim sum style
http://storage.msn.com/x1pi9AUjD9T4AVhNL...
tapas
easy and fool proof: pinwheel burrito bites from Taco Bell
Buy bean burritos with guacemole, onions, extra melted cheese, etc.
Place in fridge until firm
Cut the burritos with very sharp knife into desired-width pinwheels
Place on platter and garnish with parsley and/or thin lime slices.
Of course, don't tell anyone you got them from Taco Bell.
You can do the same thing with Subway sandwiches (mini sandwiches of course, not pinwheels)
You should make stuffed jalapenos. All you need is pickled jalapenos that you take the seeds out of. You then stuff it with a mixture of cream cheese that has been soften and tiny shrimp. All you do is arrange them on a nice platter. There is no need to heat these up.
Korean Sesame Chicken Wings
1? lbs. chicken wings, cut in half and tips removed
2 Tbsp. all purpose flour
1/4 cup cornstarch
3/4 tsp salt, optional
2 Tbsp. sugar
1? tsp sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 Tbsp. soy sauce
? cup peanut oil, for frying
Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.
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Seven Layer Fiesta Dip
1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
? cup chopped green onions
1 (2-oz) can sliced black olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately with sturdy corn chips. Refrigerate any remaining dip.
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Bacon Rollups
1 can whole water chestnuts
1 pound bacon
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar
Cut each bacon strip into thirds, wrap chestnut and secure with toothpick. Mix mayonnaise, chili sauce and brown sugar and pour over bacon rollups. Bake at 350F for 45 minutes. Serves 6.
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Armadillo Eggs
Mix together:
? lb. Owens Hot Sausage
? lb. shredded Monterey Jack cheese
1? cups Bisquick
And enough water to be able to pat these into little pancakes.
Seed a whole pickled jalapeno pepper and place a small piece of monterey jack cheese inside the pepper. Place stuffed jalapeno on top of a little pancake and close pancake to seal, forming into the shape of an egg.
Brush eggs with an egg wash (1 egg beat with 1 Tbsp. water). Bake in a slow oven (about 325oF) for 25-30 minutes. Serve warm or at room temperature.
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Creamy Shrimp & Dill Puffs
1/2 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp
1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.
Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).
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VEGGIE GARDEN SQUARES
2 (8 oz) cans crescent roll dough
2 (8 oz) package cream cheese, softened
1 cup mayo
1 (1 oz) package dry ranch dressing mix
1 cup shredded cheddar cheese
? cup sliced black olives
? cup each of: broccoli, carrots, cauliflower, green bell pepper, red or green onions, crumbled bacon (this is a very forgiving recipe, so use whatever veggie combination you like or have on-hand)
1. Preheat oven to 375 degrees
2. Roll out crescent dough onto a large baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 10-13 minutes in preheated oven, or until golden brown. Allow to cool.
3. Combine cream cheese and mayo with the package of ranch dressing mix.
4. Spread the cream cheese mixture over the cooled crust. Arrange cheese, olives and veggies on top cheese mixture like a pizza. Chill for at least 30 minutes to firm. Cut into squares or bite size pieces to serve
you could make some kebabs...they are great finger foods and as far as i know..everyone loves them...
Recently a friend of mine and I had a birthday party and went crazy with the finger foods. They were really easy to make and went over quite well.
green onions (trimmed and cleaned) wrapped in dried corned beef spread with cream cheese.
little smokies wrapped in a half slice of bacon and speared with a toothpick, than you mound them with brown sugar and bake them in the oven. You might have to add a bit of water during the baking process to encourage the brown sugar to melt but they are fabulous and will disappear
I found these cheese ball recipes on allrecipes.com, and they're my go-to recipes for potlucks. I adapted the beef cheese ball from the original.
Dried Beef Cheese Ball
INGREDIENTS:
1 (8 ounce) package cream
cheese, softened
3 ounces dried beef
2 green onions, chopped
1/4 teaspoon seasoned salt
1/4 teaspoon garllic salt
1/4 teaspoon onion powder
1 tablespoon Worcestershire
sauce
***Dried beef and Worcestershire are high in sodium, so you might want to adjust the salty ingredients to taste.
DIRECTIONS:
1. In a medium-size mixing bowl, combine all ingredients. Form the mixture into a ball and refrigerate before serving.
Serve with crackers.
Chocolate Chip Cheese Ball
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving.
4. Serve with vanilla wafers and graham crackers. (I like to use those graham sticks.)
***I usually mix the pecans in with everything else and then roll the cheese ball in more mini chocolate chips.