Bridal shower appetizers?!
I need some suggestions for a bridal shower!. Everyones supposed to bring an appetizer and as i'm generally really creative in situations such as this-I'm drawing a blank!.It's tomorrow!. I haven't gotten a gift either!. The thinks she's registered for are for wedding gifts because she doesn't know about the shower!. But i'm getting nervous cuz by now something would have just shot in my head for the appetizer and it hasn't!. So does anyone have an appetizer suggestion!?Www@FoodAQ@Com
Answers:
I like Beki's idea :)
Gift - line a basket with a couple pretty napkins!. Add some dried pastas, sauces and a bottle of wine with a couple of wine glasses from World Market!. She'll love the thought that went into the gift!.Www@FoodAQ@Com
Gift - line a basket with a couple pretty napkins!. Add some dried pastas, sauces and a bottle of wine with a couple of wine glasses from World Market!. She'll love the thought that went into the gift!.Www@FoodAQ@Com
This has become a signature app!. for me and it is awesome! Depending on how many people are attending, use a large or small container of ricotta cheese, chop fresh basil and mix into the cheese!. Line a bowl with plastic wrap and fill with the cheese!. In the meantime, cut approximately 6 red peppers into thinish strips!. Slice approx!. 8 cloves of garlic in thin slices!. Coat bottom of a saute pan with olive oil and begin to brown the garlic add peppers!. As peppers begin to soften add parsley (dry or fresh) capers, salt and pepper, approx 1/2 cup of pecorino romano and bread crumbs!. Saute until bread crumbs begin to brown!. On a large platter, unmold the ricotta cheese and place the peppers in a ring around the cheese!. Garnish with julienned basil and 2 leaves in the center!. Drizzle with extra virgin olive oil, coarse salt and ground pepper!. Serve with crostini (grilled slices of bread) this will be a hit, I promise!. Have fun!Www@FoodAQ@Com
you can get chocolate wafer cookies, some creamcheese filling and strawberries: top the wafers w/ some creamcheese filling and add thinly sliced strawberries on top, it's delicious, or you can also get tortilla shells and spread w/ creamcheese, turkey and lettuce and sprinkle w/ the seasoning of your choice (oregano) is good and fold and cut and poke w/ toothpick to keep wrappedWww@FoodAQ@Com
I just hosted a shower for my soon to be sister-in-law!. I made Cucumber Cream Cheese Open Faced Sandwiches!.!.!.
Take 8oz or Cream Cheese and a packet of Italian Salad Dressing Mix Powder(approx!. 0!.7oz pack) Stir together and spread on little tea sandwich sized wheat bread or even trisket crackers then top with cucumber slices that are thin (use a mandolin) Such a fresh summer appetizer! Good Luck!Www@FoodAQ@Com
Take 8oz or Cream Cheese and a packet of Italian Salad Dressing Mix Powder(approx!. 0!.7oz pack) Stir together and spread on little tea sandwich sized wheat bread or even trisket crackers then top with cucumber slices that are thin (use a mandolin) Such a fresh summer appetizer! Good Luck!Www@FoodAQ@Com
my sister brings this spinach dip all the time (we make her bring it!) and we gobble it up right away it's so good!
the recipe is on the back of some veggie dip seasoning mix and you add spinach, sour cream, water chestnuts and maybe one other thing, and you serve it in a Hawaiian sweet bread bowl with extra chunks of bread to dip it in!. it is SO GOOD!!!! make that and it will be the hit of the party I promise!Www@FoodAQ@Com
the recipe is on the back of some veggie dip seasoning mix and you add spinach, sour cream, water chestnuts and maybe one other thing, and you serve it in a Hawaiian sweet bread bowl with extra chunks of bread to dip it in!. it is SO GOOD!!!! make that and it will be the hit of the party I promise!Www@FoodAQ@Com
http://www!.kraftfoods!.com/kf/recipes/bak!.!.!.
http://www!.kraftfoods!.com/kf/recipes/cre!.!.!.
http://www!.kraftfoods!.com/kf/recipes/phi!.!.!.Www@FoodAQ@Com
http://www!.kraftfoods!.com/kf/recipes/cre!.!.!.
http://www!.kraftfoods!.com/kf/recipes/phi!.!.!.Www@FoodAQ@Com
ive found quite a few on this website im including!.!.!.there are a lot so take a look!.!.!.im not sure what youre looking for!.!.!.take a peek!.!.
http://www!.myrecipes!.com/recipes/gallery!.!.!.Www@FoodAQ@Com
http://www!.myrecipes!.com/recipes/gallery!.!.!.Www@FoodAQ@Com
here are some very easy simple ideas!
Stuffed Mushrooms
INGREDIENTS:
36 fresh mushrooms
1 (8 ounce) package cream
cheese, softened 1 (6 ounce) can crab meat,
drained
1/2 teaspoon garlic salt
DIRECTIONS:
1!. Preheat the oven to 350 degrees F (175 degrees C)!. Lightly grease a baking sheet with non-stick cooking spray!.
2!. Stem the mushrooms!. Reserve 1/3 to 1/2 of the stems and mince them!.
3!. Whip the cream cheese until smooth!.
4!. In a small bowl, combine minced mushroom stems and crabmeat!. Blend the cream cheese into the stem and clam mixture!. Add garlic salt and mix well!. Stuff the mushroom caps with the cheese mixture!. Arrange the caps on the prepared baking sheet!.
5!. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan!.
Deviled Eggs
INGREDIENTS:
6 eggs
1/2 teaspoon paprika 2 tablespoons mayonnaise
1/2 teaspoon mustard powder
DIRECTIONS:
1!. Place eggs in a pot of salted water!. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes!. Drain eggs, and let cool!.
2!. Cut eggs in half, lengthwise!. Remove the egg yolks and mash them together in a small mixing bowl!. Mix in the paprika, mayonnaise, and dry mustard!. Spoon mixture into the egg shells, cool and serve!.
Sausage Stuffed Jalapenos
INGREDIENTS:
1 pound ground pork sausage
1 (8 ounce) package cream
cheese, softened
1 cup shredded Parmesan
cheese 1 pound large fresh jalapeno
peppers, halved lengthwise
and seeded
1 (8 ounce) bottle Ranch
dressing (optional)
DIRECTIONS:
1!. Preheat oven to 425 degrees F (220 degrees C)!.
2!. Place sausage in a skillet over medium heat, and cook until evenly brown!. Drain grease!.
3!. In a bowl, mix the sausage, cream cheese, and Parmesan cheese!. Spoon about 1 tablespoon sausage mixture into each jalapeno half!. Arrange stuffed halves in baking dishes!.
4!. Bake 20 minutes in the preheated oven, until bubbly and lightly browned!. Serve with Ranch dressing!.
Spinach Pinwheels
INGREDIENTS:
2 (8 ounce) packages
refrigerated crescent rolls
1 (7 ounce) package garlic
herb cheese spread 1 (10 ounce) package frozen
chopped spinach, thawed and
drained
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. Split crescent dough in half along center perforation!. Flatten one rectangle, sealing perforations!. Spread with 1/4 of the cheese spread and sprinkle with spinach!. Starting with long side, roll dough up, rolling back and forth several times to seal edges!. Cut into 3/4 inch slices (about 15 slices per roll)!. Arrange the slices one inch apart on ungreased cookie sheet!. Continue making the crescent roll ups until all of the ingredients are used!.
3!. Bake for 10 to 12 minutes, until lightly browned!. Serve immediately or keep warm on a warming tray!.
Tiny Chicken Turnovers
INGREDIENTS:
3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups shredded, cooked
chicken meat
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream
cheese, diced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water
DIRECTIONS:
1!. In a large skillet saute the onion in the butter until tender!. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese!. Remove from heat and set aside!.
2!. Preheat oven to 375 degrees F (190 degrees C)!.
3!. In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs!. Gradually add water, tossing with a fork until a ball forms!.
4!. On a floured surface roll out the pastry to 1/16 inch thick!. Cut with a 2 1/2 inch round cookie or biscuit cutter!. Reroll scraps and cut more circles until the pastry is used up!.
5!. Mound a heaping teaspoon of filling on half of each circle!. Moisten edges with water and fold pastry over filling to make a half moon shape!. Press edges with a fork to seal!. Prick tops with a fork for steam vents!.
6!. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown!.
Lobster Dip
INGREDIENTS:
1 (7 ounce) can lobster meat,
drained and flaked
1 tablespoon minced onion
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 tablespoon prepared
horseradish
DIRECTIONS:
1!. In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish!. Continue mixing until smooth!. Cover and chill in the refrigerator until serving!.
Crab Delights
INGREDIENTS:
1 (6 ounce) can crab meat,
drained
5 ounces sharp processed
cheese spread
1/4 cup butter, softened 2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh
parsley
6 English muffins, split in half
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley!. Mix well, and spread on English muffins!. Cut the muffins into quarters and arrange them on a cookie sheet!.
3!. Bake at 400 degrees F (200 degrees C) for 15 minutes!. Broil the muffins for the last minute to get them toasted!.
Spinach Balls
INGREDIENTS:
1 (10 ounce) package frozen
chopped spinach, thawed and
drained
2 cups finely crushed herb-
seasoned dry bread stuffing
mix
1/2 cup grated Parmesan
cheese 2 teaspoons garlic powder
1/2 teaspoon ground black
pepper
1 teaspoon Italian seasoning
1/2 cup melted butter
3 eggs, beaten
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs!. Shape into walnut-sized balls and place on a baking sheet!.
3!. Bake in preheated oven for 20 minutes, or until heated through and browned!.Www@FoodAQ@Com
Stuffed Mushrooms
INGREDIENTS:
36 fresh mushrooms
1 (8 ounce) package cream
cheese, softened 1 (6 ounce) can crab meat,
drained
1/2 teaspoon garlic salt
DIRECTIONS:
1!. Preheat the oven to 350 degrees F (175 degrees C)!. Lightly grease a baking sheet with non-stick cooking spray!.
2!. Stem the mushrooms!. Reserve 1/3 to 1/2 of the stems and mince them!.
3!. Whip the cream cheese until smooth!.
4!. In a small bowl, combine minced mushroom stems and crabmeat!. Blend the cream cheese into the stem and clam mixture!. Add garlic salt and mix well!. Stuff the mushroom caps with the cheese mixture!. Arrange the caps on the prepared baking sheet!.
5!. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan!.
Deviled Eggs
INGREDIENTS:
6 eggs
1/2 teaspoon paprika 2 tablespoons mayonnaise
1/2 teaspoon mustard powder
DIRECTIONS:
1!. Place eggs in a pot of salted water!. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes!. Drain eggs, and let cool!.
2!. Cut eggs in half, lengthwise!. Remove the egg yolks and mash them together in a small mixing bowl!. Mix in the paprika, mayonnaise, and dry mustard!. Spoon mixture into the egg shells, cool and serve!.
Sausage Stuffed Jalapenos
INGREDIENTS:
1 pound ground pork sausage
1 (8 ounce) package cream
cheese, softened
1 cup shredded Parmesan
cheese 1 pound large fresh jalapeno
peppers, halved lengthwise
and seeded
1 (8 ounce) bottle Ranch
dressing (optional)
DIRECTIONS:
1!. Preheat oven to 425 degrees F (220 degrees C)!.
2!. Place sausage in a skillet over medium heat, and cook until evenly brown!. Drain grease!.
3!. In a bowl, mix the sausage, cream cheese, and Parmesan cheese!. Spoon about 1 tablespoon sausage mixture into each jalapeno half!. Arrange stuffed halves in baking dishes!.
4!. Bake 20 minutes in the preheated oven, until bubbly and lightly browned!. Serve with Ranch dressing!.
Spinach Pinwheels
INGREDIENTS:
2 (8 ounce) packages
refrigerated crescent rolls
1 (7 ounce) package garlic
herb cheese spread 1 (10 ounce) package frozen
chopped spinach, thawed and
drained
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. Split crescent dough in half along center perforation!. Flatten one rectangle, sealing perforations!. Spread with 1/4 of the cheese spread and sprinkle with spinach!. Starting with long side, roll dough up, rolling back and forth several times to seal edges!. Cut into 3/4 inch slices (about 15 slices per roll)!. Arrange the slices one inch apart on ungreased cookie sheet!. Continue making the crescent roll ups until all of the ingredients are used!.
3!. Bake for 10 to 12 minutes, until lightly browned!. Serve immediately or keep warm on a warming tray!.
Tiny Chicken Turnovers
INGREDIENTS:
3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups shredded, cooked
chicken meat
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream
cheese, diced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water
DIRECTIONS:
1!. In a large skillet saute the onion in the butter until tender!. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese!. Remove from heat and set aside!.
2!. Preheat oven to 375 degrees F (190 degrees C)!.
3!. In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs!. Gradually add water, tossing with a fork until a ball forms!.
4!. On a floured surface roll out the pastry to 1/16 inch thick!. Cut with a 2 1/2 inch round cookie or biscuit cutter!. Reroll scraps and cut more circles until the pastry is used up!.
5!. Mound a heaping teaspoon of filling on half of each circle!. Moisten edges with water and fold pastry over filling to make a half moon shape!. Press edges with a fork to seal!. Prick tops with a fork for steam vents!.
6!. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown!.
Lobster Dip
INGREDIENTS:
1 (7 ounce) can lobster meat,
drained and flaked
1 tablespoon minced onion
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 tablespoon prepared
horseradish
DIRECTIONS:
1!. In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish!. Continue mixing until smooth!. Cover and chill in the refrigerator until serving!.
Crab Delights
INGREDIENTS:
1 (6 ounce) can crab meat,
drained
5 ounces sharp processed
cheese spread
1/4 cup butter, softened 2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh
parsley
6 English muffins, split in half
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley!. Mix well, and spread on English muffins!. Cut the muffins into quarters and arrange them on a cookie sheet!.
3!. Bake at 400 degrees F (200 degrees C) for 15 minutes!. Broil the muffins for the last minute to get them toasted!.
Spinach Balls
INGREDIENTS:
1 (10 ounce) package frozen
chopped spinach, thawed and
drained
2 cups finely crushed herb-
seasoned dry bread stuffing
mix
1/2 cup grated Parmesan
cheese 2 teaspoons garlic powder
1/2 teaspoon ground black
pepper
1 teaspoon Italian seasoning
1/2 cup melted butter
3 eggs, beaten
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs!. Shape into walnut-sized balls and place on a baking sheet!.
3!. Bake in preheated oven for 20 minutes, or until heated through and browned!.Www@FoodAQ@Com