Spring Blossoms

Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Wednesday, November 11, 2009

Zippy Cranberry Appetizer

Thursday, September 24, 2009

TEXAS CAVIAR




Ingredients:

2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

Saturday, January 10, 2009

White Bean Spread


White Bean Spread
Adapted from Appetizer Recipes

1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt

In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.

Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.

Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.

Serve with bagel chips and rustic bread slices.

Permalink: noblepig.com

Wednesday, November 5, 2008


Zippy Cranberry Appetizer
From Taste of Home

INGREDIENTS
1/2 cup sugar

1/2 cup packed brown sugar

1 cup water

1 package (12 ounces) fresh or frozen cranberries

1 to 3 tablespoons prepared horseradish

1 tablespoon Dijon mustard

1 package (8 ounces) cream cheese, softened

Assorted crackers

DIRECTIONS
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture. Yield: 2-1/2 cups.

Friday, October 3, 2008

Cherry Rum Balls


Cherry Rum Balls
2 cups finely crushed vanilla wafers ( 40 to 50)
1 cup powdered sugar
1/2 cup finely chopped red candied cherries
1 cup chopped pecans
1/4 cup rum
3 tablespoons corn syrup
3 tablespoons butter melted
1/2 cup powdered sugar
In medium bowl, combine crushed wafers , 1 cup powdered sugar, cherries, and pecans. Add rum, syrup and butter. Blend well. Shape into 1 inch balls. Roll in the 1/2 cup powdered sugar. Cover tightly; let sit 24 hours for flavors to blend

Friday, July 11, 2008

Mini Quiches




Make bite-size quiche that deliver big taste! Serve them for a brunch buffet or a simple appetizer.

1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

Mini Crescent Dogs



Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Cereal Peanut Butter Balls

1 1/2 cups peanut butter
1 cup corn syrup
1 cup sugar
4 cups rice crisp cereal
1. Mix together all ingredients.
2. Roll into 1” balls.
3. Store in covered in fridge.
Makes about 6 dozen.

HOT HAM SANDWICH (Makes 8 to 10)

Melt:
1/2 lb butter

Add:
2 T poppy seed
1 T Table mustard
2 T minced onion
8 to 10 hamburger buns

On bottom half of bun place 1 slice of ham and 1 slice of American cheese. On top half spread the hot butter mixture. Close buns and wrap in foil. Bake on cookie sheet at 350 for 20 min.

Hot Broccoli Cheese Dip

This is another wonderful dip to serve at a holiday gathering or
potluck, this one will really go fast! Serve with Crackers

3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbsp. flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli

In a small skillet, melt the butter and sauté the celery, onion and
mushrooms. Stir in the flour. Place into a lightly greased slow cooker
and stir in remaining ingredients. Cover cook on High, stirring about
every 15 minutes until the cheese is melted. Turn to Low for 2 to 4
hours or until ready to serve.

Hot Artichoke Dip

1 can artichoke hearts, not marinated, drained
8 ounces light cream cheese
8 ounces light sour cream
8 ounces parmesan cheese, shredded
1/8 tsp dill weed

Directions:
Mix everything except enough parmesan cheese for sprinkling over the dip. Spread into a pie pan and sprinkle the parmesan over the top. Heat at 400 for 30-45 mins. Check at 30 mins. and keep checking until the edges are golden. Serve with sliced biguette, toasted round bread, or tortilla chips.

Crab and Artichoke Dip

8 oz. cream cheese
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.

CREAM CHEESE & HAM SPREAD

"Simple, but flavorful, spread that is great with crackers or celery."
INGREDIENTS:
1 (8 ounce) package cream
cheese, softened
2 1/2 ounces sliced ham, chopped
2 green onions, chopped

DIRECTIONS:
1. In a medium-size mixing bowl, combine cream cheese, ham, and onions. Cover and refrigerate overnight before serving

Cranberry Feta Pinwheels

1 (8 oz.) package reduced fat cream cheese, softened
1 cup crumbled feta cheese
1/4 cup chopped green onions
1 (6 oz.) package dried cranberries
4 (10 inch) flour tortillas
1. In a small bowl combine the cream cheese, feta cheese and
onions.
2. Stir in the cranberries.
3. Spread about 1/2 cup mixture over each tortilla and roll up
tightly.
4. Wrap with plastic wrap and refrigerate for at least 1 hour.
5. Cut each roll into 10 slices.
Makes 40 appetizers.

CHERRY-CHEESE-PINEAPPLE KEBABS

1 can pineapple chunks, well drained, or 1 fresh pineapple, cut into chunks
1 packet Cheese cubes (such as The Laughing Cow Mini-Baby Bells)
1 jar maraschino cherries, well drained
Short bamboo skewers or cocktail toothpicks

Thread 2 or 3 pieces of pineapple, a cube of cheese & finally a maraschino cherry onto skewers to make each serving. Cover and chill until serving time.

Notes: You can also use other fruits on hand--such as grapes, peach pieces, etc.

CHEESY CHICKEN DIP

1 can white chunk chicken
1 8 oz. cream cheese
Place both in microvable dish and heat for about 3-5 min. until
melted. Mix together until smooth. Use your favorite crackers
and dip away.

Cheese Straws , Barefoot Contessa

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

CHEESE SQUARES

Ingredients:
2 large loaves white bread
2 4-oz jars of Kraft's Olde English
Cheese Spread
3 tbls. Beau Monde seasoning
1 tbls. Worcestershire sauce
Tabasco sauce
1 lb. butter
Preparation:
Trim crust off of the bread. Mix together the remaining ingredients very thoroughly. Spread mix on 3 slices of bread. Stack on top of each other. Cut into quarters. Repeat. Freeze on a cookie tray (don't leave this step out! It is important for the texture.) Keep frozen in plastic bags until ready for use. Can be kept up to 3 months, no problem. Bake for 8 minutes, at 400F.

Yield: about 80 squares

Serves: 20

Cheese Shortbread

Ingredients:-
1-1/2 cups flour
1/2 cup grated cheese
1/2 cup butter
1/4 teaspoon salt
few grains paprika

Method:-
Cream butter and cheese, add flour, salt and paprika.
Mix well and pack in a flat pan.
Chill.
Cut in finger lengths and bake on an ungreased baking sheet at 300F
for 25 to 35 minutes.
Makes 2 dozen.

CHEESE LOAF

2 c. (8 oz.) Kraft Cheddar cheese
1 tbsp. onion, chopped
1 tbsp. Worcestershire sauce
2 (8 oz.) cakes of cream cheese
1 tbsp. lemon juice
1 tbsp. pimento, chopped
1/4 tsp. garlic powder
Dash of red pepper
1 tbsp. green pepper (optional)
Dash of salt
Let sit at room temperature. Blend well. Form into small loaves and roll in chopped dried beef or parsley
or chopped nuts. ~ Hazel

Ms Whit's Playlist


Get a playlist! Standalone player Get Ringtones