Category: appetizers

appetizers

Cheese Bites

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Taken from 2006 Southern Living Magazine these make great party appetizers for your next holiday party!

4 oz cream cheese (1/2 package 8 oz, duh, I guess you would have known that)

1 (16.3 oz)_ can refrigerated flaky buttermilk biscuits

1/2 cup jalapeno pepper jelly*(see below)

Cut cream cheese into 24 pieces and let soften.

Separate each biscuit into thirds, making 3 rounds from each biscuit. (see below) Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 teas pepper jelly into center of each biscuit cup; top each with 1 cream cheese cube.

Bake in preheated 425 oven for 8 to 10 min or until golden brown. Let stand 10 min before serving.

*1/2 cup mango chutney may be substituted

Makes 24 appetizer bites.

appetizers · Chocolate · Desserts · Fruit · Holiday Fare

Apple Nachos

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For all you gluten free friends here is a great snack that is easy and delicious. Just in time for Fall

36 caramels

1 tables water

30 large marshmallows

1/3 cup butter, cubed

4 medium tart apples, peeled and cut into 1/4 ” slices

1/4 cup chopped dry roasted peanuts

1/3 cup miniature semisweet chocolate chips

3 tables Halloween sprinkles

In a microwave-safe bowl, melt caramels with water; stir until smooth

Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with the caramel; top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.

appetizers · Breads

Pret A Manager (ready to eat) Mushrooms

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I won’t even begin to try to pronounce the above written words. I know the recipe says that this recipe comes from London, but this little Southern girl will just call it “Stuffed Mushroom Bread”. The recipe really does sound so good and I am going to try it the next time we have company and serve it with spaghetti and meatballs.

1/4 lb mushrooms, sliced

1/2 onion, chopped

2 tables butter

1 cup broth (will use beef)

1/4 cup flour

1/2 cup heavy cream

Loaf of French Bread

Swiss Cheese

Saute mushrooms and onion in butter. Blend in flour, whisking continually to avoid lumping, all the while whisking in the broth and cream. Cut French bread in half lengthwise and scoop out center. Fill the hollow with the mushrooms and sauce and top with Swiss Cheese. Broil until lightly browned and melted. Cut in 2″ slices.

appetizers · Breads · Salads · Vegetables

Cornbread Stuffed Tomatoes

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We picked up a few tomatoes yesterday that had the most delicious flavor. As much as I love Fall, I will miss the tomatoes that we have in the summer. This recipe is a great way to enjoy the last tomatoes of summer.

4 ripe tomatoes
2 cups crumbled cornbread
1/2 cup mayo
4-6 slices bacon, cooked and crumbled
3-4 green onions, chopped
Salt and Pepper to taste
Remove tomato cores, scoop out pulp and place in a bowl, leaving the tomato shell intact.
Stir together tomato pulp, cornbread and remaining ingredients. Spoon mixture into tomato shells and serve immediately.
*Taken from Southern Living Magazine 2002 Sept

appetizers · Dips

Dips For The Day

Chocolate Castles3 Comments

Going through the Frisco magazine that came yesterday. ( I bet you think that my house is nothing by a pile of magazines, and you are almost correct. I do allow room for my baking pans and fridge to stock butter and cream cheese). A whole page of dips, which will come in handy if you are headed out to tail gate parties, or a cookout tomorrow or just sitting at home watching TV. Here were are a couple that caught my eye and will save them.

Hot Corn Dip
Cooking spray or butter to grease dish
2 (11 oz) cams of Mexican corn, drained
2 (4.5 oz) cans chopped green chiles, drained
2 cups grated Monterey Jack Cheese
2/3 cup grated Parmesan
1 cup Mayo
5 oz cooked chorizo (or Jimmy Dean Sausage if you are not a chorizo fan)
1/8 cup chopped cilantro
Tortilla Chips for dipping
Preheat oven to 350. Grease a 9×13 baking dish.
In a medium bowl, mix the corn, chiles, cheese, mayo, cilantro and meat until fully combined.
Spread the mixture in the prepared dish and bake for about 30-35 min or until edges or lightly browned.
Knowing me, I will probably sprinkle more cheese over the top the last few min of baking.

Ugly Dip (Named after…well, I guess I will keep that to myself)
1 (4 oz) can chopped green olives
1 (4 oz) can chopped black olives
2 green onions, chopped
1 bell pepper, chopped
1 fresh jalapeno, chopped
1 tomato, chopped
Combine all ingredients in a bowl. Add garlic powder to taste, parsley flakes, basil and chives and black pepper to taste.
There are several additions I can immediately think of that I would probably add, like cubed avocado, artichoke hearts for example.

Pub Sauce
1/2 cup mayo
1 tables soy sauce
1 tables Worcestershire sauce
1 tables brown sugar
1 teas ground pepper
1/2 teas hot sauce
Mix all ingredients will, until thick. Serve over warm grilled burgers or use as a dip for fries.

Happy Labor Day! Remember all you Southern gals out there, it’s time to put away your white dresses, capri’s and shoes…The Fashion Police will find you if you continue to wear white after Labor Day…Just a warning, what if you have on white and for some reason you are caught on television!!! That is not a happy thought.

appetizers · Fish · Salads

Shrimp To The Rescue

Chocolate Castles4 Comments

We have been invited to a steak cookout next week where I was told to bring an appetizer. Since my blog is mostly about cooking, I felt it necessary that I should bring something more than a can of bean dip and a sack of Fritos. I googled “appitizers” and up popped a whole page of them taken from Southern Living kitchens. How had I missed this great recipe? I guess I have had my head in the bag of Hershey Kisses way to much lately. When I saw this recipe, I knew instantly that this was the one that would make them all stand up and say, “wow, I bet she has a cooking blog we need to check out!” Well, maybe, but at any rate, it will be refreshing & as one of our good friends likes to say, “ridiculously good”.

1/2 cup white balsamic vinegar
4 tables finely chopped fresh parsley
4 tables finely chopped green onion (greens only)
6 tables olive oil
1 envelope Garlic & herb dressing mix (Like Good Seasons brand)
2 lbs cooked shrimp (I buy the bag of medium size shrimp at Costco and thaw overnight, drain and is ready to use)
1 large can of black or green olives, drained
2 cups halved grape tomatoes
2 (4 oz) package feta cheese, cut into 1/2″ cubes
Small fresh basil leaves *(I am changing this to fresh cilantro instead because I am adding chunks of avocado)
Whisk together vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 3 ingredients. Cover and chill 8-12 hours.
Stir in desired amount of avocado chunks and fresh cilantro (or the basil if you are using that instead of cilantro) right before serving.
Serve with crackers

If you are serving as a salad, place in a large glass bowl. It makes a beautiful presentation!

appetizers · Holiday Fare

Bite Size Chiles Rellenos

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As most of you know, Peter and I are Mexican food junkies. When I was reading this recipe to him last night, he informed me that I needed to make these for him ASAP! They do sound so good and can’t wait to try them. It is such fun to look through these old (SL 1987) magazines. He fusses at me all the time for not being able to throw these out, but as the seasons of our lives change, so do our tastes and what looks and taste good to us. I probably didn’t even give these a second look back in 87, but now, can’t wait to make them. Another great appetizer for the upcoming parties.

1 cup flour

1/2 teas salt

1/2 teas garlic powder

1 cup beer (for all you Baptist, if you wear your Halloween mask when grocery shopping, none of the deacons will recognize you buying a beer for this recipe, you are safe. Or if this still seems too scary, borrow a cup from your Methodist neighbor)

2 (4 oz) cans whole green chiles, drained and seeded

4 oz Monterey Jack cheese, cut into 1/2″ cubes

Vegetable oil

Picante Sauce

Combine first 3 ingredients; stir will. Gradually add 1 cup beer, stirring until smooth. Cover and let stand 1 hour.

Cut green chiles lengthwise into 3/4″ wide strips. Roll each strip around a cheese cube, securing with a wooden pick. Cover and chill 1 hour.

Dip chile-cheese rolls in batter; allow excess to drip slightly. Deep-fry in hot oikl about 15 seconds or until golden brown. Drain on paper towels. Serve immediately with picante sauce.

Yields: about 2 dozen

appetizers · Breads · Holiday Fare · Vegetables

Cheese & Spinach Puffs

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Taken from a Nov, 1987 SL magazine, this is a great appetizer to take to all those holiday parties. It is quick and easy. The flavor is really so good. Actually they are a great way to get little ones to eat “their spinach”. Popeye would love these.

1 (10 oz) package frozen chopped spinach, thawed

1/2 cup chopped onion

1/2 cup water

2 eggs, slightly beaten

1/3 cup grated Parmesan cheese

1/2 cup (2 oz) shredded Cheddar cheese

1/4 cup plus 2 tables commercial blue cheese dressing, or if you are like me and do not like blue cheese, use Ranch Dressing

1/4 teas garlic powder

1 (8 1/2 oz) package corn muffin mix (Jiffy is a good one)

Combine first 3 ingredients in a small saucepan; bring to a boil and cook 10 minutes. Drain very well, squeezing to remove excess liquid. Combine spinach mixture and remaining ingredients; stir well. Cover and chill 2 hours.

Shape mixture into 1″ balls and place 1 1/2″ apart on lightly greased baking sheets. Chill 30 minutes before baking.

Bake at 350 for 10 minutes; serve warm.

Yields: 4 dozen

appetizers · Breads · Holiday Fare

Blue Cheese & Bacon Puffs

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What a great appetizer for those holiday parties. This recipe makes 6 dz! You will have plenty to snack on while putting the finishing touches to your table, while waiting for guest to arrive, still having plenty for the party. Taken from a SL magazine, 2001. The dough is like the dough you make for cream puffs, but used as appetizer with cheese instead of cream filling.

1 1/2 cups water

1/2 cup butter

1 1/2 cup all purpose flour

1/2 teas salt

1/4 teas black pepper

1/4 teas ground red pepper

6 large eggs

8 oz crumbled blue cheese (Stilton is a good brand to use)

8 bacon slices, cooked and crumbled

4 green onions

Bring the water and butter to a boil in a large heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon until mixture forms a smooth ball of dough. Remove from heat and cool 5 minutes.

Add eggs, 1 at a time, beating well with spoon after each addition. Mix in cheese, bacon and chopped green onions.

Drop by rounded teaspoonful 2″ apart onto lightly greased baking sheets.

Bake at 400 for 20-25 minutes or until golden. Puffs will be moist in the center. Serve puffs warm or at room temperature.

Puffs may be frozen up to 3 months. Thaw in fridge overnight and reheat at 350 for 5-7 minutes or until heated thoroughly.

appetizers · Fruit · Holiday Fare

Pumpkin Fruit Dip

Chocolate Castles9 Comments

Peter Pumpkin and Penelope were in charge of treats at church today. Knowing that I wanted to take a tray of green/red sliced apples on a platter around a bowl of fruit dip, I went in search of a new dip. When I came across this one, I decided that it was the one that would sit in the middle of the apples. This one  sounded intriguing, combining a can of pumpkin puree with just a couple of other ingredients. The crowd went wild…I saw several of the hubbies going back and getting a huge spoonful on their plates, several even came up to me and ask me what was in it. Simple put, it was a success. It looked so pretty, with it’s light creamy pumpkin color, very complimentary to the apples which surrounded it. I think you will agree, this one makes a great Fall dip. As I was sitting in class, watching several going back to get more, my mind started racing. If the dip was this good with sliced apples, what else would it go with? I began to imagine it spread between thin slices of pumpkin bread, making pretty tea sandwiches. Or between sliced date-nut bread. Celery stuffed with it or stuffed dates. The possibilities are endless. But before I really get carried away, I think I will just post the recipe and let you come up with how you would like to use it.

1 (15 oz) can pumpkin puree

1 (16 oz) container Cool Whip

1 package (3 oz size) of French vanilla instant pudding

8 oz softened cream cheese

1/4 cup light brown sugar

1 teas pumpkin pie spice

Mix all ingredient, except Cool Whip together. After ingredients are well bended, add the Cool Whip and stir just until it is well blended with other ingredients; keep covered in the refrigerator at least 8 hours or overnight to allow flavors to blend.