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Topic: Party Foods!  (Read 4635 times)
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« on: November 30, 2003 05:20:58 PM »

I am having a little wine and cheese party sometime next month and i'd like to make neat little finger food appetizers and desserts.  I'm looking for something unconventional, rather than little hotdogs and the like.  I was wondering if anyone had some recipes to share.  Thanks alot!


DIY or die
« Reply #1 on: November 30, 2003 05:58:56 PM »

you could always try faux fruit! Smiley

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« Reply #2 on: November 30, 2003 09:21:15 PM »

I love throwing wine and cheese parties!  And I have quite a few tried and true recipes I can share.  Sorry if this post is a bit long, but I have couple recipes that may work for you.  I've gotten rave reviews for these puppies, so here you go!:
Asiago Dip with Crostini

1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

-Preheat oven to 350.

-Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole.Sprinkle with 1 tablespoon cheese. Bake at 350 for 30 minutes or until bubbly. Serve with toasted bread.

Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)

Cheddar-Black Pepper Biscuits

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon coarsely ground pepper, divided
2 tablespoons chilled stick margarine, cut into small pieces
3/4 cup (3 ounces) shredded extra-sharp cheddar cheese
3/4 cup skim milk
Vegetable cooking spray
1 egg white, lightly beaten

-Combine flour, baking powder, salt, and 1/4 teaspoon pepper in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well. Add milk, stirring just until dry ingredients are moistened.

-Turn dough out onto a well-floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch decorative cookie cutter. Place biscuits 1 inch apart on baking sheets coated with cooking spray, and brush with egg white; sprinkle with remaining pepper. Bake at 425 for 15 minutes or until lightly browned.

Yield: 1 1/2 dozen (serving size: 1 biscuit)

Marinated Mushrooms
(Can make up to 8 hours in advance)

3 tablespoons minced shallots
2 tablespoons white wine vinegar
1 tablespoon grated orange rind
1/4 cup fresh orange juice
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
3 cups small mushrooms (about 8 ounces)
Freshly ground black pepper (optional)

-Combine first 7 ingredients in a bowl. Add mushrooms; toss well. Cover and chill 1 hour, stirring occasionally. Garnish with pepper, if desired.

Yield: 4 servings (serving size: 1/2 cup)

Barbecue Pizza Bites

1/2 pound ground round
1/2 cup chopped onion
1/2 cup chopped carrot
1/3 cup barbecue sauce
3 tablespoons brown sugar
1/4 teaspoon salt
Dash of black pepper
4 (4-ounce) Italian pizza crusts (such as Boboli)
1/4 cup (1 ounce) finely shredded provolone or part-skim mozzarella cheese
2 tablespoons chopped fresh cilantro

- Preheat oven to 450.

- Cook beef, onion, and carrot in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in barbecue sauce, sugar, salt, and pepper; reduce heat, and simmer 5 minutes.

-Place pizza crusts on a baking sheet. Divide beef mixture evenly among crusts, and sprinkle with cheese. Bake pizzas at 450 for 12 minutes or until cheese melts. Sprinkle pizzas with cilantro. Cut each pizza into 4 wedges.

Yield: 16 servings (serving size: 1 wedge)

« Reply #3 on: December 01, 2003 07:24:21 PM »

Stuffed Mushrooms might be good.  I have an easy recipe and a more labor-intensive one.  Both are great.  Here they are.  Enjoy!


Stuffed Mushrooms

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
24             large  mushrooms, whole
1/4           cup  green onions -- sliced
1              clove  garlic
1/4           cup  butter
2/3           cup  fine dry breadcrumbs
1/2           cup  blue cheese -- or shredded cheddar

Preheat oven to 425.

Rinse and drain the mushrooms.  Remove stems; reserve caps.  Chop enough
stems to make 1 cup.

In a medium saucepan, cook the chopped stems, green onions, and garlic in
butter till tender.  Stir in bread crumbs and cheese.  Spoon crumb mixture
into mushroom caps.  Arrange mushrooms in a 15 X 10 X 1 baking pan.  Bake
in a 425 degree oven for 8 to 10 minutes, or till heated through.

"24 mushrooms"

Cream Cheese Stuffed Mushrooms

Amount  Measure       Ingredient -- Preparation Method
-------  ------------  --------------------------------
24                    mushroom, whole
4             ounces  cream cheese
1/2      envelope  ranch-style dressing mix
2        tablespoons  seasoned bread crumbs -- or just 1 tbsp.
3        tablespoons  parmesan cheese -- shredded
3                     green onion -- chopped
1              clove  garlic -- crushed

Clean 'shrooms and pop the caps out. You can chop them up in the mix if
you like, but I usually pitch mine. Mix ranch and bread crumbs with cream
cheese, add in a table spoon or so of parmesan. Stuff into 'shroom caps
and sprinkle a bit more bread crumbs and parmesan on top.

Place under broiler til cheese melts and gets golden.

  "24 mushrooms"
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« Reply #4 on: December 04, 2003 05:17:05 PM »

Thank you so  much!  I love asiago cheese!  THis sounds so good.  i think i might try a spinach type dip too!  neato!

DIY or die
pina b.
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la plus belle des poubelles

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« Reply #5 on: December 04, 2003 05:33:58 PM »

i just had an amazing appetizer thingy at my friends birthday do. it of indian and african origins, so if you like that food, read on. you line up from left to right,
dishes of:
- fresh spinach leaves big enough to use as little wraps
- fresh lime pulp
- grated fresh ginger root
- chopped jalapenos
- chopped lemon grass
- unsalted ground or chopped peanuts
- liquid honey
you use the spinach as a wrapper and fill up with a bit of everything as you go along, close it up and pop it in your mouth..the flavours burst ...its divine!
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« Reply #6 on: December 05, 2003 08:04:29 AM »

Pina, that sounds divine.  I may have to try that next week at my mosaic making get-together.
« Reply #7 on: December 06, 2003 10:17:33 PM »

This is one my mother's made for pretty much every family party I can remember... it's always a huge hit, and the leftovers are *incredible* in an omelette or on a burger.

Three-Cheese Ball

2 8-oz pkgs cream cheese, softened
1 cup (4 oz) shredded sharp Cheddar cheese
3/4 cup crumbled blue cheese (4 oz), softened
1 small onion, finely chopped (1/4 cup)
1 tbsp Worcestershire sauce
1/4 cup finely chopped parsley or sunflower nuts

Beat cheeses, onion and Worcestershire sauce with electric mixer on low speed until blended.  Beat on medium speed, scraping bowl frequently, until fluffy.  Cover and refrigerate at least 8 hours but no longer than 24 hours.

Shape mixture into 1 large or 2 small balls or logs.  Roll in parsley.  Place on serving plate, cover, and refrigerate 2 hours till firm.  Serve with crackers and cut-up veggies.

Can be made ahead and stored in the fridge for 2 weeks, or freezer for up to 2 months - just roll in the parsley right before serving.
« Reply #8 on: February 07, 2004 02:34:14 PM »

thought this would go best under party foods:

ranch style oyster crackers

1-1oz pkg ranch dressing mix
1/2 tspn dried dill weed
1/4 tspn lemon pepper
1/4 tspn garlic powder
1/4 cup veg oil
5 cups (1 pkg) oyster crackers

preheat oven 250.  mix all ingredients.  spread evenly over baking sheet.  bake 20 minutes, stirring after 10.  let cool & yum!

mine our in the oven right now!!  i love oyster crackers!!!![/color]
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« Reply #9 on: February 07, 2004 06:31:31 PM »

spinach dip would be awesome. i luv it. i can send you a recipe if you need it but u can find it anywhere really.

xoxo melissa
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