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favorite appetizers?
I have to bring an appetizer to our family Christmas eve party. I'm so sick of the usual, does anyone have anything fun and different? Thanks!
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Re: favorite appetizers?
I love that stuff! DH's aunt brings that to every family function, I'm really looking forward to it!
I haven't made it in a long time so my Dad wanted it this year. We're having a non theme odd bunch of food for Christmas eve lol here the menu:
Seafood gumbo
7 layer dip
summer sausage with bbq dipping sauce
cheese cubes
veggie platter
brownies
haha what a mix
We have two favorites that are always super popular...
Bacon Wrapped Dates - Cut bacon strips into thirds. Wrap pitted date with the bacon pieces and place on a baking sheet. Bake until bacon is crispy. Squeeze a little lemon juice over the top.
Brie Crostinis - Slice up a baguette and put a piece of brie on top of each slice. Sprinkle with a little brown sugar and put a walnut half on top. Toast until brown sugar and brie are melty.
Yummmmm!
We do a weird mix of appetizers too! The host makes 2 different pots of soup or chili and everyone else brings appetizers, desserts, and drinks. I really look forward to the array of food choices! especially now that I'm pregnant! Your menu sounds delish
and this is always a hit!
2 cups shredded mozzarella
1/4 cup shredded Parmesan
2 tbsp fresh basil, snipped
2/3 cup mayonnaise
2 garlic cloves, pressed
4 plum tomatoes (Roma tomatoes), thinly sliced
olive oil spray
Spray 12x15 cookie sheet with olive oil spray. Roll dough onto cookie sheet. Sprinkle crust with 1 cup mozzarella.
Combine the remaining mozzarella cheese, Parmesan, basil, garlic, and mayonnaise in bowl.
Layer tomatoes over mozzarella and top with cheese and mayo mixture
Bake 15 to 20 minutes or until golden brown and bubbly.
Pizza Dip!!
1 Cup Sour Cream
8 oz Cream Cheese
Oregano
Garlic Salt
Red Pepper Flakes
1/2 jar Marinara Sauce
Pepperoni
1/2 cup Mozzerella Cheese
I'm doing this by memory so the ingredient amounts are estimates
You can make as much or little as you want. These amounts make an 8 x 8 glass dish.
Mix sour cream, oregano, garlic salt, red pepper flakes and cream cheese (I use my food processor) and spread in the bottom of your baking dish. top with marinara and sprinkle with chopped pepperoni slices. Bake at 350 degrees covered with foil for 20 minutes. Top with Mozzerella and bake uncovered for an additional 10 minutes. Serve with good crusty bread and try not to eat it all yourself!
Rye Party Puffs
Ingredients:
1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 packages (8 ounces each) cream cheese, softened
2 packages (2 ounces each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small pimiento-stuffed olives, chopped
Directions:
In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400? for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large mixing bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.
These are awesome, easy and a total crowd pleaser. I have NEVER found someone that didn't love these and ask me how to make them.
Crab puffs
1 sml jar Kraft Old English Cheese Spread
1 stick softened butter
1 can crab meat
1/2 tsp seasoned salt
1.5 T mayonaise
dash of garlic salt or powder
1 package of english muffins
Combine ingredients and spread on muffins. Refrigerate (or freeze) for a short time to stiffen the spread up (this isn't mandatory but it makes cutting them easier and less messy) Cut into 6 triangles. Place on cookie sheet and bake for 20-30 min in a 350 degree oven or until puffed. Can be frozen after cutting and baked just before serving. These are best when warm but I frequently have had to serve them cooled and they're still pretty good.
**On the cheese spread - this is in a smallish jar (8oz or less, I can't remember) and is not in the refrigerated section. Most recently I have found it in the aisle with the spaghetti sauce. Stores never seem to know where to put it so you might have to ask. However, if you can't find it (I've had trouble before but never on the holidays) you can sub any other cheddar cheese spread from the dairy section but those containers are usually bigger so stick to using somewhere around 8 oz but go to taste - sometimes I use more because I like cheese and it's always turned out fine.
I second the kraft website- I make their spinach artichoke dip and it's a big hit! Also the cool veggie pizza is good too.
1 can black beans
1 can black eyed peas
1 small can shoe peg corn
1 cup chopped onion
1 cup chopped celery
1 cup olive oil (I use canola so it doesn't solidify in the frige)
1 cup sugar
1 cup cider vinegar
rinse cans of veggies and mix with onion and celery. In sauce pan, heat oil, sugar, and vinegar until sugar is dissolved. Mix with veggie mixture.Make the day before for best results. The longer you let it marinate, the better! Serve with Fritos scoops or tostito chips. *Drain the mix before you put it in a serving bowl. This is a hit everytime I make it.
Getting back to it- my diet and exercise blog
Losing it...Without Losing it