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Topic: Party Time, Need Appetizer Recipes!!  (Read 2540 times)
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« on: January 16, 2008 02:47:30 PM »

I want to plan a little party  Wink.  I love making appetizers but I need some new hip recipes.  The spinach dip in bread thingy has been over done in my family.  I want stuff I can serve cold or can prep the next day.  Please share your fave recipes!

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« Reply #1 on: January 18, 2008 06:27:17 AM »

I always love the cream cheese mixed with pepper jelly or BLT Bites if you can find good cherry tomatoes right now.

16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and throw out pulp. Sprinkle a small amount of salt in each and invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

Also these are simple little bites

2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (10.2 ounces) large refrigerated flaky biscuits

In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450 for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm

Can you tell that I love bacon!!!!


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« Reply #2 on: January 18, 2008 07:17:53 AM »

Making your own toasted pita chips are worlds better then the packaged ones.  And you can season them differently and make a few different kinds, savory and sweet.

Just butter the pita, season, and brown under the broiler.  I cut them into triangles after cooking.

« Reply #3 on: January 18, 2008 07:45:34 AM »

White bean pat goes well with toasted pita chips.

Depending on how many people you are feeding you need just one or two cans of cannelini beans, drained and rinsed.

 Finely chop about half of a small onion and mince 3-4 cloves of garlic (4 cloves for two cans of beans should be fine).

Saute the onions and garlic in some olive oil for a few  minutes until soft, taking care not to brown them. 

Add a dash of crushed red pepper if you want some spice.

Add your beans to that mixture and let them mix in with the other flavors.  Salt and pepper to taste. I sometimes add a small squeeze of fresh lemon juice.

Coarsely mash the mixture with a potato masher, to keep some texture. Or you can put everything into a food processor.  Serve warm or at room temperature with pita chips.

When I make pita chips I don't salt them. I just spritz them with some olive oil spray and maybe sesame seeds, or sometimes I sprinkle them with rosemary. This compliments the beans pat well.   

I've served this for breakfast on more than one occasion too!  It's also a dinner stable for me. Delicious.
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« Reply #4 on: January 18, 2008 02:15:47 PM »

^ thats basically the recipie for hummus, except with hummus you don't have to to cook anything.  you just throw all the ingredients into the blender.

hmmm...i dunno...you could always do lil smokies.  those are my favorite appitizers!  or just buy some frozen mozzeralla sticks and poppers and then have a few homemade items.  you could always do a meat and cheese plater.

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« Reply #5 on: January 18, 2008 02:49:07 PM »

What about a fruit salsa w/cinnamon chips?


    * 2 kiwis, peeled and diced
    * 2 Golden Delicious apples - peeled, cored and diced
    * 8 ounces raspberries
    * 1 pound strawberries
    * 2 tablespoons white sugar
    * 1 tablespoon brown sugar
    * 3 tablespoons fruit preserves, any flavor
    * 10 (10 inch) flour tortillas
    * butter flavored cooking spray
    * 2 cups cinnamon sugar


   1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
   2. Preheat oven to 350 degrees F (175 degrees C).
   3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
   4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

You could probably substitute your favorite fruit for those you don't like.  Even use pita instead of tortillas

Have fun!

« Last Edit: January 18, 2008 02:50:04 PM by gizmonic - Reason: add more words » THIS ROCKS   Logged

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« Reply #6 on: January 18, 2008 04:46:36 PM »

I'm on a kabob kick lately ...
THe kiddos loved them at Christmas Party
I did cubes of boiled ham, drained pineapple chnks, little cube of mozzalella (or a cube of a string cheese half the cutting is done for you), green seedless grapes.

Also cooked totilini till aldente marinate in italina or greek type dressing mix on skewers with cubes of cheese & blanched baby carrots

seedless grapes & chunks or cheese & mellon balls.

Draggers are good too...
lay either a brick or cream cheese (softened) or a goat cheese on a plate  top woth any of the following: olive tamoanade, hummis, chopped fresh herbs, chopped mixed nuts, pepper jelly  serve with chips, cucumber slices to drag & dip.

I had this dip at a fiends house recently  it was mixing equal parts of cream cheese & chunked blue cheese. mix till well blened then add a few dashes of Franks Red Hot Sause, mix again.  you can add diced chicken or cooked shimp as well.
Pipe into washed chilled celery stalks.  It was really good.

« Last Edit: January 18, 2008 05:10:49 PM by LeesaLove » THIS ROCKS   Logged
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« Reply #7 on: January 20, 2008 07:21:02 PM »

One of my favorite easy things to make is an Artichoke Dip.  It is warm though but thought I'd share.

1 can of quartered artichoke hearts, drained
3 pkgs. of shredded parmesean cheese
1 - 8 oz. jar of Mayo (NOT salad dressing) can use 1 C. from lg. jar but I'm lazy - LOL!

Mix all ingredients and put in a microwave safe dish.  Heat until bubbly. (Can be heated in the oven if you have time but microwave is easier.)  Serve with thin slices of buttered, toasted baguettes, chips, crackers or pita chips.  Yum-o! 
« Reply #8 on: January 21, 2008 06:19:02 PM »

I love you all.

Common sense is the collection of prejudices
- Albert Einstein

50 things 6/50
« Reply #9 on: January 21, 2008 06:32:43 PM »

my mom and i love stuffed mushroom caps, super simple we just season goat cheese with the italian spice mix and stuff a little in each cap and pop them in the oven till they are warm and gooey. that is always a hit and we like to make fondu and keep it warm in the crock pot. Also brie wrapped in crescent dough is great sometimes we smear jelly on the inside and drizzle honey on the top.

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