I’m sure by now you know that I get/see a LOT of recipes in a day but TODAY I hit the ‘motherlode’ of appetizer recipes! For our family, we usually just have a fresh veggie tray instead of appetizers, but some of these really sound tasty! See what I mean:
Crab & Cream Cheese Delight
8 oz. cream cheese, softened
6 oz. can crabmeat, drained &
12 oz. jar seafood cocktail sauce
fresh chopped parsley (garnish,
Mix crab meat & cream cheese
together until smooth. Spread
mixture into bottom of a 9″
pie pan. Pour cocktail sauce
over crab meat to cover
completely. Sprinkle top with
parsley. Refrigerate at least
1 hour to blend flavors.
Serve with assorted crackers.
Ham or Salami Roll ups
1 lb. salami, sliced thin
1 (8 oz) pkg. cream cheese,
(optional) green onions
Spread each slice of meat
with some cream cheese,
on middle of slice. Place
1 green onion on top
(if using) & roll up.
Asparagus Wrapped w/Prosciutto
1/4 lb. Prosciutto, 20 very thin
1 lb. fresh asparagus (about 20,
1/4 lb. cheese*, your choice,
sliced thin (20 slices)
Place a slice of prosciutto on a
working surface; lay one piece of
cheese on each slice then lay
asparagus spears on top of cheese.
Roll up and place on a platter.
*poster suggests using various
cheeses, semi-firm cow milk cheese
with truffle – your choice
BBQ Bacon-wrapped Mushrooms
1 (8 oz) pkg. fresh large button
1 lb. pepper bacon, room temp,
slices cut in half
4 T. barbecue sauce (your choice)
Cut stems off mushrooms; rinse
briefly & dry well with paper
towels. Wrap each mushroom cap
with bacon strip (use two if cap
is not completely covered). Bacon
will stick to mushrooms so you
don’t need toothpicks. In medium
saute pan over medium-high heat,
saute wrapped caps until bacon is
golden brown. Just as bacon begins
to crisp-up, add BBQ sauce & toss
to lightly coat. Serve immediately.
Bacon-wrapped Water Chestnuts
1 (8 oz) can water chestnuts, drained
1/4 C. soy sauce
1/4 C. brown sugar
8 slices bacon, cut in half crosswise
Marinate water chestnuts in soy sauce
for 1 hour; drain.
Preheat oven 400 degrees F.
Roll each chestnut in brown sugar &
wrap with one piece bacon; secure with
toothpick. Arrange pieces on a wire rack
over a shallow baking pan. Bake 30
minutes until golden brown; drain on
paper towels. Makes 16
Note: Can be prepared ahead of time &
stored in refrigerator until ready to bake.
24-30 cherry tomatoes
1 lb. bacon, cooked & crumbled
1/2 C. mayonnaise or Miracle Whip
1/3 C. chopped green onion
3 T. grated Parmesan cheese
(or 3 T. grated Cheddar cheese)
2 T. snipped fresh parsley
Cut a small slice off tops of tomatoes.
Using a small (14 tsp) metal measuring
spoon, scoop out pulp from tomatoes &
discard. Invert tomatoes on paper towels
to drain. Combine remaining ingredients &
spoon mixture into tomatoes. Refrigerate
several hours before serving. Makes 24-30
Roast Beef/Horseradish Spirals
1 (8 oz) pkg. cream cheese, room
2 green onions, chopped (about
1/4 c. chopped fresh parsley
2 T. prepared horseradish, drained
1/4 tsp. salt
1/4 tsp. garlic powder
8 oz. deli roast beef, sliced
2 (10″) flour tortillas
Combine first 6 ingredients. Place
the two tortillas on work surface;
spread half of cream cheese mixture
over each, top each with half of roast
beef slices, leaving a 1/2 inch border
around edges. Roll up, wrap tightly
in plastic wrap. Refrigerate until firm,
30 minutes or up to 1 day ahead.
When ready to serve, cut diagonally
into 1/2 inch slices. Makes 36 slices
Sweet Chicken/Bacon Wraps
1 1/2 lb. boneless skinless chicken
breasts, cut into 1″ cubes
1 (1 lb) pkg. sliced bacon
3/4 C. firmly packed brown sugar
2 T. chili powder
Preheat oven 350 degrees F.
Cut each bacon slice into thirds.
Wrap each chicken cube with bacon
& secure with wooden toothpick
inserted on a diagonal, starting where
bacon seam overlaps. Stir brown sugar
& chili powder together & dredge
wrapped chicken cubes in mixture.
Spray a wire rack & broiler pan with
nonstick spray. Place cubes on rack
in broiler pan. Bake 30-35 minutes
until bacon is crisp.
AND THEN THERE’S THE DIPS/SPREADS!
Zippy Sausage Spred/Dip
1 lb. bulk Italian sausage
1 (10 oz) can diced tomatoes
& green chilies, drained
8 oz. cream cheese, cubed
Cook & stir sausage until no
longer pink; drain. Stir in
tomatoes & cream cheese.
Cook & stir until cheese melts.
Serve warm. Makes 3 cups.
Serve with assorted crackers
Creamy Garlic Salsa Dip
1 (1 oz) envelope savory herb with
garlic soup mix (Knorr’s or Liptons)
1 (16 oz) tub sour cream
1/2 C. chunky salsa
Mix all ingredients in medium bowl.
Chill at least 2 hours before serving.
Serve with crackers/cut veggies/
Cream Cheese/Chipped Beef Spread
8 oz. cream cheese, softened
8 oz., tub light chive & onion cream
10 oz. chipped beef, chopped fine
1 T. Worcestershire sauce
1 tsp. garlic powder
Mix all ingredients together using
elec. mixer. Place mixture on a plate
& shape into a rounded (ball) shape.
Refrigerate 1 hour, serve with crackers.
Believe me, I have MORE! I’m going to deal these out over the next week or so, just thought you might like to have some advanced ideas/recipes in store for your shopping next week!
Nothing much new around here, the weather is staying DECENT: cold but no new snow. I really feel bad for the people in Buffalo, NY – I can’t even begin to imagine dealing with that much snow.
Yesterday husband agreed to sign up for a snow plowing service this winter. Our neighbor has a service, so we’ll call her & see if we can sign up with them. It sure beats struggling to shovel when you’re both in your 60’s – we did it last year – this year, NO WAY!
Stay warm, do something FUN for a change – as I always say: “Life’s short – eat dessert first!”