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Are you a fan of The Whole Deal in-store value guide? If so, here’s a sneak preview of the special December issue we’re putting together. It will focus around giving and entertaining on a budget and feature several recipes for amazing “small bites” party food that cost less than 50 cents per piece-many much less than that!
I know, I know, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. And this year we also want some help from you! Simply use the comments space below to share your own favorite value-focused “small bites” holiday appetizer recipe that costs less than 50 cents per piece. If your favorite is selected as our favorite of all the entries, we’ll send you a $50 gift card and print your recipe in The Whole Deal. But, hurry up, the deadline is October 5th!
Good luck…I can’t wait to get a taste of your ideas.
And, if you haven’t already, be sure to sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.
Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!
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I love to make spiced garbanzo beans. Just drain and towel-dry a few cans of garbanzos, toss them in a hot pan with a drizzle of olive oil and sprinkle them with any spice combination you like, as well as a few pinches of salt. I prefer Smoked Paprika and a little cumin. At around $1/can for the beans and just a fraction of pennies for a few pinches of spice, it’s cheap, delicious and healthy.
September 30th, 2009 at 7:11 am
My mother has always made these delicate Guava Empanadas since I can remember. In fact, when my oldest daughter had her first Communion, my mother brought a pink box with these little tasty turnovers for after the church ceremony. I remember the look on my daughter’s face when she opened the pretty pink box to reveal these family favorites. This year on her 21st birthday, my mother brought her another box of these for her to share with her friends and family after dinner. Mother makes the guava jam from fresh guavas her friends give her from their own guava trees of different varieties(used to be from her own trees in the Imperial Valley, but these trees did not survive a winter frost a few years back) She makes the pastry from pastry flour and cold butter. The guavas she peels, cooks over the stove with sugar and pectin as you would for jam. Then you roll out the chilled pastry dough, and use a very small buscuit cutter for each empanada. You fill with a little bit of jam, then bake at 350 for a few minutes until light brown. Of course, dust them with powdered sugar at the end but they are delicious naked as well. If you are fortunate enough to have friends that have guava trees, these little empanadas would not cost more than a few cents to make, as you would only spend money on pastry flour and butter. Of course, you will share these with those who gave you the guavas and they will be awaited with great anticipation in the years to come.
September 30th, 2009 at 10:40 am
I make mini-samosas. I make a double batch of pie crust in the food processor, refrigerate over night, then roll out into large rectangles the next day, and cut 4″ x 4″ squares. For the filling I boil a few pounds of potatoes, mash them up, saute a large diced onion, a bag of frozen peas, and a few tablespoons of curry powder. I then mix potatoes and peas together and drop spoonfuls on the crust. Pinch up the corners of the squares and seal with a little water. Bake at 375 until lightly golden. Serve with mango chutney and any other easy to make sauces. I’ve never even thought to price these out because I always have the ingredients stocked in the pantry or can pick the up for a few dollars. They’re easy to make, affordable, impressive, and filling.
September 30th, 2009 at 10:53 am
A very reasonable appetizer is spiced homemade tortilla chips. I take a flat tortilla chip, some plain, some wheat, and some spinach, and cut each circle into 8-12 triangles. Arrange all the triangles onto a nonstick foil. Spray the traingles with a bit of cooking spray. Top with your favorite spices to include garlic powder, onion powder, sesame seeds, poppy seeds, red pepper flakes, be creative! Cook the homemade tortilla chips at 425 for 5-10 minutes. Watch carefully that they do not burn. Serve with homemade hummus! Enjoy!
September 30th, 2009 at 11:40 am
Red and Green for Christmas
Vegan Pizza Rolls
Yield 72 pieces
6 sheets whole wheat phyllo (Phyllo Factory Brand)
1 1/2 cups pizza sauce (Muir Glen Organic Brand, 15 ounces)
1 pack soy pepperoni, diced very small (Yves Brand, 4.2 ounces)
1 large onion, diced very small
8 oz soy cream cheese softened (Tofutti Brand)
1 cup soy Mozzarella cheese, grated small (Follow Your Heart Brand; or Lisanatti Brand Shreds)
3 tsps soy parmesan cheese (Parmazano Brand)
1/3 cup fresh green bell pepper, diced very small
1/2 tsp. Italian seasoning (Whole Pantry Brand)
Optional: 1/2 cup Pizza Sauce for dipping
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Grate cheese; dice onions, green pepper and pepperoni.
3. Mix Italian seasoning into the pizza sauce.
4. One at a time, cover each sheet of phyllo with soy cream cheese, pizza sauce, parmesan cheese, Mozzarella cheese, onions, green pepper and pepperoni.
5. Roll pastry up (like a Swiss roll) and cut into 12 pieces each sheet of phyllo
6. Place on a baking sheet phyllo side up.
7. Bake 15-20 minutes till bottoms are browned.
* All brands are available at Whole Foods Market
September 30th, 2009 at 12:55 pm
I like phylo with cranberry sauce in the middle.
September 30th, 2009 at 12:56 pm
Slice up some baguette and brush with olive oil (you can also rub with garlic if you’d like) then either toast in the oven or on a non-stick grill pan. Top with olive tapenade (either homemade or store-bought) and small piece of smoked salmon, or keep it vegetarian friendly with thinly sliced cucumbers instead. Cheap, fast, easy and tasty!
September 30th, 2009 at 12:56 pm
Great! I always get your printed newsletter at my local store. I would like to see more vegetarian and vegan recipes. Also, more info about the “green” options you have for plates, cups, etc..
I know many people are not aware of them yet!
Thanks!!!!
A true WF lover!!!
September 30th, 2009 at 1:10 pm
When it comes to holiday potlucks, I always grab the appetizer slot because I don’t have a lot of time to fuss. I start out with a few onions (thinly sliced) and carmelize them until nice and sweet, adding a bit of finely chopped rosemary near the end. Toast baguette rounds for a few minutes until they’re golden brown. Spread the rounds with a little goat cheese and top with a small spoonful of the onion mixture. Easy and tasty!
September 30th, 2009 at 1:37 pm
I am a college student so I love cheap and quick food! My mom made this one year as an appetizer, but I sometimes make a sandwich out of it too!! I call it Garbanzo Bean Olive Spread. Take one can of garbanzo beans and drain it, but keep some of the liquid. Put the garbanzo beans in a blender and lightly blend, it will clump up so you now have some decisions. You can add either a little bit of the garbanzo bean juice that you saved or a little bit of mayo. At the same time add between 1-2 teaspoons of soy sauce or Bragg’s Liquid Aminos which is a great alternative.Start with 1 teaspoon because it can get very salty very quickly. To give a little kick to this spread finely chop 2-3 spring onions and add it to the blend. Puree the blend until it reaches your desired texture. You may have to add some more garbanzo bean juice or mayo to get it to blend. When all the Garbanzo beans have been sufficiently pureed chop up a can of black olives and mix the spread together with the olives using a spoon.
You can put this spread with chips, but it is really really really good on a piece of whole wheat bread that has been lightly buttered with Organic Earth Balance. To make appetizers simply cut the crust off the bread and cut it into four squares then top with a little (seriously little, if you dice it, just put one little piece…in less you really like it…I don’t!) red pepper for color!
And there you are a wonderful, creamy, healthy snack for very little!
Ingredients:
1 can Garbanzo beans
1 can black Olives ( I only use maybe 3/4 of the can)
2-3 Spring/green Onions
Soy Sauce or Liquid Aminos
(Mayonnaise – optional)
(Red Pepper- Optional)
Whole Wheat bread or corn chips
Butter- ( only if you are using the bread) I like to use Organic Earth Balance
September 30th, 2009 at 1:59 pm
Vegan Stuffed Mushroom Caps – (No Rennet)
Makes about 50 medium size caps.
1 – 6 oz. bag Horizons Organic Cheddar Cheese
50 medium size white mushrooms, cleaned with stems removed
2 1/2 – cups Panko Bread Crumbs
1 – 5.25 oz. package of Morningstar Bacon, roughly chopped
2 – eggs, beaten
1 – large, finely diced yellow onion
1 – large, finely diced red pepper
2 – cloves garlic, minced
1/2 cup – chopped parsley
1/3 cup – dry white wine
salt and pepper to taste
1/4 cup Extra Virgin Olive Oil
1 stick butter, melted
Saute bacon, onion and pepper in olive oil until tender, add garlic and turn off heat, set aside mixture. Combine all other ingredients, except the mushrooms, and then add bacon, onion and pepper mixture. Stir to distribute everything equally. Add more bread crumbs if too wet, or a little water if too dry. Fill each mushroom cap with the breadcrumb mixture and bake in a 350 degree oven for 20 minutes or until brown and bubbly on top. Serve immediately.
September 30th, 2009 at 2:08 pm
We are really partial to bacon-wrapped stuffed jalapeño halves.
Cut large jalapeños in half and remove seeds and veins.
Soften some cream cheese and, if you like, mix it 3:1 with another of your favorite shredded cheeses. I like pepper jack in mine.
Then stuff your pepper half with the cheese mixture.
Wrap the whole thing in either a whole or a half strip of bacon. Secure with a toothpick.
Put them in a baking pan and cook them uncovered in the oven at 350 for 45-60 mins depending on how well done you like your bacon.
These are also very very good wrapped in venison instead of bacon if you are lucky enough to get some.
September 30th, 2009 at 2:26 pm
Bacon wrapped dates!!!!!!!!!!!!! They are salty and sweet and pure delishiousness!!!!!!!!!!
Preheat the oven to 350 degrees. Pit dates with your fingers or a paring knive, or try to purchase prepitted dates….even better if the are organic.
Cut the bacon in half and simply wrap the date in the bacon. Place on a baking sheet, look for one with sides to catch any additional bacon grease to avoid a mess. Bake for 15-20 minutes or until crisp! If you want to go the extra mile you can make a variety…some people stuff with blue cheese or goat cheese.
September 30th, 2009 at 2:28 pm
I love making (and eating!) appetizers. One of my go-to appetizers is corn tortillas – cut in quarters and brushed w/olive oil. Lightly sprinkle on your favorite seasonings. I typically use dry parsley and cumin. Form each piece of tortilla into a small cup in a mini muffin tin. Fill each cup with homemade spinach hummus and top with a little piece of grape tomato. Bake until tortillas are lightly browned and crispy.
September 30th, 2009 at 2:41 pm
Tuscan Fig & Gorgonzola Bruschetta
1 ½ C. of chopped fresh figs (¼ inch) and variety.
1 C. Crumbled Gorgonzola
½ C. toasted chopped walnuts
¼ C. balsamic vinegar
1/3 C. XV olive oil
1 T. Honey
½ Tsp. Salt
Black pepper to taste
Baguette of your choice cut into ½ slices.
Chop figs and crumble Gorgonzola, place in bowl.
In a mixing bowl add honey, balsamic vinegar and olive oils.
Mix well, add salt and pepper.
Pour over the figs and cheese, lightly mix. Spoon into a shallow bowl.
Top with chopped walnuts.
Serve with toasted baguettes brushed with XV olive oil or good crackers.
September 30th, 2009 at 2:45 pm
My favorite “small bites” recipe is so easy: a dab of beautiful, rich cheese (brie, etc) on a crisp cracker (rice is awesome – same for spelt!), then a dollop of jam or small piece of tart/sweet apple! That’s it! You can even microwave for a few seconds for a yummy, warm treat!
September 30th, 2009 at 2:48 pm
I like to keep it simple, but put out a few bowls of marcona almonds. they’re tasty on their own, but if you want to dress them up a little more and add some flavor, sprinkle on some fresh rosemary. it’s cheap, easy, and delicious!
September 30th, 2009 at 2:50 pm
another festive idea is to take fresh tortillas and get a christmas tree cookie cutter. press the cookie cutter into the tortillas to make several christmas tree shaped cuts. then bake them in the over and serve with guac and salsa. yum and easy!
September 30th, 2009 at 2:52 pm
I make mini eggrolls and my kids love them. I blend hamburger and pork to make 1 pound, then add minced green onion, garlic, soy sauce, salt and a dash of chili paste. Place about a teaspoon of the mixture in a small wonton square wrapper, roll and fry.
September 30th, 2009 at 2:52 pm
I make sausage stuffed mushroom caps. They are always a huge hit at parties!
1 Italian hot sausage, casing removed
1 Italian sweet sausage, casings removed
1 1/2 teaspoons dried oregano
1/2 cup freshly grated Parmesan cheese (about 1.5 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package reduced-fat cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, crumbling sausage as it cooks. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/4 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15×10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with 1 tablespoon filling and sprinkle with some of remaining 1/4 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.
(Can be made 1 day ahead. Cover and chill.)
Bake uncovered at 350 F until mushrooms are tender and filling is brown on top, about 25 minutes.
Note — You can vary the sausage and seasoning to create variations. Try andouille sausage, spinach and feta chicken sausage, etc.
September 30th, 2009 at 2:52 pm
I like a block of cream cheese covered with either salsa, or any type of chutney/sauce you like. Surround it with crackers, and you’ve got an inexpensive, pretty, delicious appetizer.
September 30th, 2009 at 2:55 pm
My recipe contribution is for a very good, very easy meatball appetizer dish.
QUICK AND TASTY MEATBALLS
1 2lb bag of frozen meatballs (I use turkey)
1 can of cranberry sauce (jellied)
1 jar of chili sauce
Heat 2 sauces over medium heat,until blended. Pour frozen meatballs into sauce and cook over medium heat for additional 15 minutes. They are ready to serve and and are very tasty!
September 30th, 2009 at 2:55 pm
Tortilla rollups: Soften cream cheese with a little milk, add thinly sliced green onions, cooked chicken cut up into tiny pieces, a tomatoe/green pepper mix cut up into tiny pieces – mix all together and spread on flour tortillas and roll the tortillas. Put in ziploc bags until ready to be served, and then just slice into bite size pieces.
September 30th, 2009 at 2:56 pm
Oven baked sweet potato chips:
1. Cut 2-3 whole sweet potatoes in thin slices (I use my mandoline)
2. Coat a cookie sheet with cooking spray
3. Place the sweet potatoes on the sheet (make sure they don’t overlap)
4. Drizzle a small amount of EVOO over top of the potatoes
5. Sprinkle with Salt, Pepper, and Cinnamon
6. Bake at 425 for 30 minutes and enjoy!
September 30th, 2009 at 2:57 pm
Medjool pitted dates stuffed with a whole almond, and wrapped in bacon. Cook the bacon half way to render it a bit. While bacon is rendering in the oven, stuff each date with a whole almond. Cool bacon to room temperature. Then wrap each stuffed date with bacon and use wooden toothpicks to lock in place. roast till golden brown for about 15-20 minutes at 375 degree preheated oven. Best served hot or slightly warm.
September 30th, 2009 at 2:58 pm
we love bacon wrapped water chestnuts. wrap the chesnuts with bacon, dip in a little brown sugar and soy sauce. Boil till toasted and enjoy!
September 30th, 2009 at 2:59 pm
Very simple – I take a grape tomato, a small cube of feta cheese and one kalamata olive – skewer on a toothpick – drizzle with olive oil and white balsamic vinegar. The blending of the three flavors are amazing. Stick into a small round bread – or round cheese ball.
September 30th, 2009 at 3:01 pm
I take some olives from the Whole Foods olive bar and put two on a toothpick, then arrange them on a tray. Sometimes I’ll put a roasted garlic clove in the middle of the two olives. I drizzle olive oil on the plate, crackers around the edge, and put a little dish in the center with the oil and spices from the olive bar!
September 30th, 2009 at 3:02 pm
My favorite small bite is a nut cracker, either pecan or almond, with a dab of fresh cream cheese and a dollop of adriatic fig spread on top!
September 30th, 2009 at 3:04 pm
These Baked Jalapeno Poppers are delicious and inexpensive.
Ingredients:
20 Jalapenos sliced in half, seeds and membranes removed
1/2 pound of cooked sausage- Veggie or Pork both work great
1 8oz package of cream cheese
1 cup of shredded Mozzarella or Jack cheese
1/4 cup of shredded Parmesan cheese (optional
Mix the sausage, cream cheese and shredded cheeses together in a bowl until thoroughly combined. Line a cookie sheet with foil. Use a spoon to fill each jalapeno half with about a tablespoon of the sausage mixture and then place, cut side up, on the foil. Bake at 375* for about 40 minutes or until the jalapenos are soft.
The smell is irresistible and they are less spicy than you would expect if you are careful about removing all the seeds and membranes. Be sure to wear gloves when handling the jalapenos or you could get stuck with burning fingers.
These are a real crowd pleaser!
September 30th, 2009 at 3:04 pm
cream cheese seafood spread
using a 12″ round plate, spread 2 blocks of softened cream cheese over plate.
Spread spicy (or not) cocktail sauce over Cream cheese.
Spread 1 large can of Baby Shrimp or fresh baby shrip over Coctail sauce, and 1 can or fresh shredded crab meat over Shrimp. you can top with more spicy cocktail sauce. Serve with favorite crackers! There is NEVER any left! It’s delicious!
September 30th, 2009 at 3:05 pm
Hot Cheese Dip
1 cup Hellmens Mayonaise
1 cup Cheddar Cheese Shredded (any type)lightly packed
1 Tbs. grated onion
Mixed together bake 375 for 20 mins.
dip cracker, cherry tomatoes
Enjoy!
September 30th, 2009 at 3:06 pm
1 sourdough round loaf of bread
2 packets of cream cheese
1 10 oz bag of frozen spinach
1 onion
1.Defrost the spinach and chop it up into small pieces
2.Chop the onion into small pieces(use as much or as little onion to your taste)
3.Mix both the spinach and onion in with the cream cheese, creating a thick dip
4. Cut a circle around the top of the loaf of bread
5. Take the top off (the circle you just cut) and rip the bread into small bite size pieces. Place these pieces on the outer circumference of the bread loaf on your serving plate. Do this same thing with the bread inside of the loaf, tearing if up into bite sized pieces and placing it decoratively on your serving plate.
6. Put the dip into the center of the bread loaf in the circle you cut. Stick in a spoon to serve and voila!
This is such an easy, decorative and delicious dish-the perfect thing to bring to a party. And it is not expensive at all. It cost me around $10 to make this. I brought it to a party where there were over 20 people and everyone got to try it.
September 30th, 2009 at 3:07 pm
This naturally sweet treat of Datteri Farciti (Stuffed Dates) can be finished in a variety of ways.
BASIC INGREDIENTS:
Dates
Ricotta cheese
Walnuts
Split each date & remove pit if present.
Fill with a teaspoon of the cheese.
Press a walnut half (or quarter) into cheese.
Variants: pecan, poppy or black sesame seeds instead of walnuts; cream cheese instead of ricotta.
September 30th, 2009 at 3:07 pm
Beef Roll ups
2 jars of canned sliced beef slices (these are like LARGE round slices, like salami sized) you but them at any grocer.
block of softened Cream Cheese or Fat Free Cream Cheese
1 jar mini Dill pickles or Sweet Gherkins
Spread 1 tsp. of Cream cheese over piece of meat
Place one pickle in middle, roll up.
Slice in half. This will make MANY MANY roll ups.
Chill in fridge…or eat right away. None of these are ever left either!
September 30th, 2009 at 3:08 pm
This is the best recipe for unexpected guests. It is very good and works when you have time to plan, too. But if you have a block of the 365 cream cheese (I use the low-fat version) and some UNPITTED green olives (stuffed or unstuffed) and some crackers or bread around, you can entertain in 3 minutes flat.
In a food processor, put in the block of cream cheese. Add green olives to taste (start with a 1/3 cup and adjust from there). Process until the olives are well mixed into the cream cheese. Serve on crackers or the wonderful Whole Foods baguettes (white or rustic version). This goes well with champagne as well as hot cider, wine, beer….
Happy Holidays.
September 30th, 2009 at 3:10 pm
This crab appetizer is wonderful. One can simply take canned crab pieces, real fresh crab from Whole Foods or fake crab. Get a bunch of green onions and chop fine. Include about 3 inches of the green ends of the onions. Mix the crab, onions and sparingly sprinkle in curry or a fisherman’s blend that includes curry. Simply put it all in a flat plate and kind of squish the crab, add a little greek yogurt, salt, pepper. Taste until it’s yummy. Get some water flatbread, or toasted pitas/bagels and place some of the crab combination on each piece. Yummers.
September 30th, 2009 at 3:10 pm
I love to make goat cheese stuffed pepperoncini’s. Just slice each pepperoncini in half, remove the inside seeds and stuff with your favorite goat cheese. It’s really pretty on the side with a cheese and meat tray. We have a favorite goat cheese from Whole Foods and a wonderful jar of pepperorcini’s that average out to be under 50 cents each. And best of all, it’s great to have on hand for last minute guests. You can even get creative and mix salami or prosciutto into the goat cheese before stuffing.
September 30th, 2009 at 3:12 pm
My favorite is easy, tasty and healthy too. Cut cherry tomatoes in half, scoop out the pulp, insert a small cube of mozzerella cheese, broil until the cheese is melted, sprinkle fresh shredded basil and drizzle with a little really good olive oil. Pop into your mouth and enjoy!
September 30th, 2009 at 3:12 pm
Wiffle Spinach balls: 2pkgs. frozen, chopped spinach: thawed, squeeze out moisture: 2 C herbed stuffing mix: 1 lg. onion, finely chopped;4 eggs: 1/2 C grated Parmesan Cheese: 6 oz. melted butter: 1 1/2 tsp. dried thyme: 1 clove garlic, chopped, dash cayenne ( optional) black pepper: mix well; chill for 2 hours or overnight: roll into small balls: Place on well greased cookie sheet: bake, 30 min. at 300 – check after 20 minutes – good cold or hot.
September 30th, 2009 at 3:14 pm
Homemade potato chips with creamy dill dip is my go to. Every one is always impressed when you make your own chips and its really easy. All you needs are russet potatoes, salt and cooking spray. What could be easier or cheaper then that? Cut the potatoes thinly and pre-heat the oven to 400 degrees. Arrange the potatoes in one layer on a cooking spray greased baking sheet. Sprinkle lightly with salt and cook for ten minutes on one side. Then flip each chip and bake until golden, about five minutes. I alternate between dips that I like but my favorite woul probably have to be a creamy dill dip. Mix non-fat plain yogurt with about 4 tablespoons chopped dill, a splash of olive oil, grated lemon zest from one lemon, one glove minced garlic and salt and pepper to taste. Throw in a little cumin and lime for some extra zing if desried. Delicious and easy!
September 30th, 2009 at 3:14 pm
Tofu Caprese:
A simple, vegan alternative to traditional caprese ad super cheap too!
1/2 block Whole Foods 365 Extra Firm tofu
1 bunch basil
2 tomatoes
Salt, pepper
Olive Oil
Balsamic Vinegar
Slice both the tofu and tomatoes Into 1/4 inch slices. On a large plate alternate slices of tomato, followed by tofu, followed by a basil slice until all the tofu and tomato is used.. Drizzle olive oil ad balsamic over the top, and sprinkle generously with salt and pepper. Store in the fridge if making in advance. Enjoy!!!
September 30th, 2009 at 3:14 pm
Marinated Mozzarella
1 container small mozzarella balls
1/4 cup of extra-virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1/4 teaspoon red-pepper flakes
zest of 1 small lemon
1/2 teaspoon of kosher salt
Drain the mozzarella balls. Mix all ingredients together and store in covered dish and refrigerate overnight. Try to stir occasionally. Remove from the fridge 30 minutes before serving.
September 30th, 2009 at 3:16 pm
Easy to prepare in advance. cut into small squares while partially frozen for even sizes.
Onion Torte
8 oz package grated sharp cheddar cheese
12 oz pkg frozen onions
3 cups Bisquick
2 cups milk
2 eggs
1 stick butter
poppy seeds
saute onions in 1/2 stick butter until browned
combine Bisquick, milk, eggs
Add onions and 1/2 of grated cheese
pour into 9×12 pyrex pan or larger for smaller portions
sprinkle rest of cheese on top drizzle remaining melted butter
sprinkle w/ poppy seed
bake 400 degrees 20 – 25 minutes
may be frozen, but reheat covered w/ foil
September 30th, 2009 at 3:16 pm
Fig- bites
Fresh black mission figs
gorgonzola cheese
pecan pieces
Slice figs in half.
Place a teaspoon of gorgonzola cheese on top of fig & top that with a few pecan pieces.
Heat in a 350 degree oven until cheese melts — about 5-10 minutes.
September 30th, 2009 at 3:16 pm
Fig-ure Friendly Holiday Cheer
These are the perfect sweet start to any holiday party. Low in calories with protein, fiber and healthy fat, a few of these become a balanced meal on their own (and I bet you can’t stick to just one…)
20 small fresh figs (I prefer black or turkish)
1/3 c skim milk ricotta
2 tbsps honey
1/4 c crushed walnuts
1. Trim the bottom of the figs so they stand up on their own
2. Quarter the fig (like you’re drawing an’X’ being careful not to cut all the way through.)
3. Fill each fig with a few tsps of ricotta
4. Drizzle with honey and walnuts and serve!
September 30th, 2009 at 3:18 pm
Quick and Easy Lemon-Herb Hummus on Brown Rice crackers.
This is a real crowd pleaser – so you might want to double or triple the recipe!
To a food processor or blender add:
1 can chickpeas, drained and rinsed
2 Tablespoons extra virgin olive oil
2 Tablespoons tahini (sesame seed paste)
Zest and Juice from 1 organic lemon
1/2 teaspoon sea salt, or 1 teaspoon umeboshi vinegar, or to taste.
Puree until creamy and smooth.
Pulse in fresh parsley, cilantro, chives, scallions, oregano, mint, or thyme if desired.
Serve on brown rice crackers – there are many delicious varieties to try including: tamari seaweed, vegetable, and black sesame.
September 30th, 2009 at 3:18 pm
I make onion toasts. I saute several thinly sliced onions in a mixture of butter and olive oil, salt and pepper them. Sometimes I add dried thyme or another herb to taste. When they are nice and soft and caramelizing, I add about a tablespoon or so of balsamic vinegar, and allow the liquid to cook off. I toast sliced baguette, and spoon some of the onion mix on top-tastes much fancier than it is, and is easy and inexpensive. Sometimes I add mushrooms to the saute as well.
September 30th, 2009 at 3:19 pm
1 large package cream cheese – softened
finely chopped crystallized ginger (about 3 Tablespoons – more to taste)
seedless green grapes, washed and dried
finely chopped toasted pecans
mix in the crystallized ginger with the cream cheese. Wrap this mixture around the grapes. Roll in toasted pecans. Refrigerate at least an hour.
September 30th, 2009 at 3:21 pm
Candied Pecans and Almonds
1 lb pecan or almonds
2 egg whites
1/2 cup raw sugar
1 tablespoon cinammon powder
In a large plastic bag combine nuts and egg whites – shake till all nuts are wet.
Add sugar and cinnamon shake till all the nuts are covered.
Bake in a 300 degree oven for 20 minutes, stir and turn all nuts then bake another 15 minutes. Remove and cool.
These are the nuts that cost so much out at events and festivals and they are usually made with bad ingredients. You can do it with raw sugar, organic eggs and make a lb for about $7 or less depending on the price of the nuts. These would cost $20 a lb if purchased out and baking them makes the house smell FANTASTIC. Huge hit at parties and I am asked to make and bring these to everything. Very habit forming.
September 30th, 2009 at 3:21 pm
Always a favorite in terms of ease of preparation and visual and gustatory appeal.
1 block of cream cheese topped with mango chutney.
butter crackers.
September 30th, 2009 at 3:22 pm
My favorite recipie is to cut up a small bagette into 1/4 inch slices and put on baking pan.
Sprinkle each with olive oil and put a small slice of gruyère cheese and green apple on top of each
Bake in the oven at 350 degrees for 15 to 20 mins
Voila, melt in your mouth gourmet goodness for pretty cheap!
September 30th, 2009 at 3:23 pm
Take pitted dates – open and add peanut butter (smooth or cruchy), had a piece of peacan then roll in sugar (red/green/white for the holidays) or melt white or dark chocolate, same as above minus the sugar – roll in chocolate, cool on wax paper. Enjoy – the kids really love to help make them, I’m not sure if they eat more than they make.
September 30th, 2009 at 3:26 pm
Stuffed Mushroom Canapes
Serves 6 as a full meal; 10 as appetizers
Box of extra-large shell pasta
Splash of olive oil
3 T parmesan
1 T fresh parsley, chopped
Stuffing
2 T olive oil
2 cloves garlic, chopped
1 onion, chopped fine
4 T fresh parsley, chopped
6 oz. mushrooms, chopped fine
small can olives, chopped
8 oz cream cheese
salt, pepper
Boil pasta in water with splash of olive oil 10 minutes. Drain, rinse under cool water.
Saute garlic and onion in olive oil several minutes until soft, then add remaining ingredients and mix well.
Stuff each pasta shell with a spoon. Drizzle a bit more olive oil on top, then sprinkle with parmesan and some chopped parsley, broil in baking pan or sheet until golden — 5 to 10 minutes.
September 30th, 2009 at 3:29 pm
I love bite size bits, and one of my faroite foods is filo dough stufed. this recipe is call Honey-glazed oinion and brie tarts. Use the mini fillo cups, 15 in package. Carmelize 1 pound oinions in melted butter, add 1 Tablespoon balsamic vinegar, 2 Tablespoon honey and 1 teaspoon salt. Stir and cook about one minute. When onions are beautiful beige about 20 minutes, put small amount in filo cup, on top put 1/2 inch piece of brie. Bake on baking sheet at 350*for 10 -12 minutes until cheese has melted. Arrange on plater and sprinkle with chopped herb.
Evry stage can be done in advance. Finished pieces can be stored frozen in their plastic tray and taken out to bake at a later time. Maybe you should make a double batch, they go fast!
September 30th, 2009 at 3:29 pm
I am a raw food vegan fan, so here is a delicious recipe for spicy nut pate.
Soak any 2-3 cups of raw nuts or combination of nuts overnight in filtered water.
In a blender, add the drained nuts with juice of two lemons, about a half cup of filtered water, a teaspoon of grey salt and half a teaspoon of honey if you have it, a few handfuls of cilantro or parsley, one or two raw garlic cloves to taste, a shallot or quarter onion, and tumeric, cumin, cinnamon and cayenne powder, also to taste (I use about 3/4 teaspoon each). If you have Bragg’s or Ume Plum vinegar or Tamari soy, add a few shakes (optional). Blend until really smooth, taste and adjust for your taste (may want to add more liquid), then chill.
I serve it in a festive bowl, next to pretty platter of romaine leaves, sliced cucumber, or zuccini. It goes nicely on any kind of cracker, including dehydrated raw seed crackers. Big hit at parties, and oh so healthful!
September 30th, 2009 at 3:30 pm
I like to layer a whole grain cracker with yogurt dip, then a cucumber slice, a little more dip, then top with half a pimento stuffed green olive.
September 30th, 2009 at 3:31 pm
Spicy Italian Sausage
Pineaple pieces, frozen or canned…
Colby Cheese cubes
Toothpicks
Cut Sausages into slices then layer on toothpicks in this order
Pineapple
Sausage
Cheese cube (cheese cube helps secure it on there)
DELICIOUS combo of flavors!
No sauce required just put out on a nice tray.. i also do a few with sweet italian sausage for the kids
September 30th, 2009 at 3:31 pm
Stuffed Mushrooms… Makes app 24-36 button stuffed mushrooms, buy 2-3 cartons of button mushrooms, pulling stem out and mincing part of stem,(I use app 1/2-2/3 of the stem, all of it is too much for my taste) put to side, Brown spicy pork sausage, add in minced garlic cloves, minced mushrooms, minced onions, salt and pepper, add in velveeta cheese, mix, when cheese is melted and flavors melded, stuff mushroom caps, broil in oven. When cheese is bubbling over, ready. These can be prepared up to putting in oven, prior to guests arriving, as long as they are refrigerated.
September 30th, 2009 at 3:32 pm
My mother always made chopped liver on crackers for a holiday appetizer. Since I am a vegetarian, I have created a meatless version that looks and tastes just like mom’s. Cook 1/3 pound of brown lentils until al dente and refrigerate. Boil 2 large eggs and refrigerate. Combine chilled lentils, chopped eggs, a small onion chopped (or less depending on your taste), and light mayo. Serve with crackers. Yummmm….
September 30th, 2009 at 3:32 pm
Sweet Pumpkin Spread
4 ounces Tofutti’s Better Than Cream Cheese at room temperature
2 tbs brown sugar
2 tbs agave nectar
1/4 cup canned or cooked pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract
apples
graham crackers or pita crisps
Combine Tofutti, sugar, agave in a food processor and blend until creamy. Add everything else and blend until thoroughly whipped. Chill for a minimum of 1 hour. Serve on apple slices, graham crackers, or pita crisps. Enjoy!
September 30th, 2009 at 3:35 pm
HOLIDAY YAM BITES
Organic Baked yams Pineapple slices cut in fourths
Organic Orange juice WF Organic Pumpkin Pie spice
WF Organic salted Butter Organic Dried Cranberries
Mix the yams, juice, butter, and spices to taste. Place mixture on top of pineapple. Put a couple of cranberries on top of mixture. Stick a toothpick in the center.
September 30th, 2009 at 3:35 pm
Jalepeno Poppers
4 jalapeno’s (from your garden or Whole Foods!)
Cream cheese
Flour (whole-wheat or white)
1 egg and milk (for egg wash)
seasoned bread crumbs (panko or italian)
1) Cut jalapeno’s in half, dispose of ribs and seeds (you may want to wear rubber gloves when handling seeds)
2) Using spoon, scoop cream cheese into each side of jalapeno
3) Coat jalapeno in flour
4) Dip into egg wash
5) Coat into bread crumbs until completely covered
6) Fry in hot oil, preferably vegetable oil, until golden brown**
7) Serve w/ your favorite sauces; ranch or salsa for example.
*Poppers can also be made in advance and frozen.
**Can be baked instead at 450 degrees until golden brown.
September 30th, 2009 at 3:35 pm
A few years ago I created an appetizer from what I had in stock in my fridge because of course I had forgotten a party I had been invited. Much to my surprise the appetizer which I christened pepperoni pinwheels were a rousing success. I used premade pizza dough rolled it out into a thin rectangle sprinkled it with garlic powder, dry italian herbs, and a fresh grated parmesean cheese. I layered pepperoni across the dough length wise and up. I rolled it like you would a cinnamon roll and sliced it into pinwheels. I baked them at 375 F. for 20 minutes and served them with marinara. They have become a household staple.
September 30th, 2009 at 3:37 pm
Greek inspired Stuffed Mushrooms – Takes a while, but is a great party pleaser!
Ingredients:
1 pound medium mushrooms, stems removed and cleaned
5 tablespoons melted butter
¼ cup lemon juice
8 oz crumbled, herbed feta cheese
½ cup Philadelphia Cream Cheese, room temperature
½ cup shredded parmesan cheese
½ cup minced green onions
¼ cup minced parsley
1 egg
½ cup crumbled Club Multi Grain Crackers
1 teaspoon garlic salt
Preheat oven to 350
Combine melted butter and lemon juice.
Brush onto caps inside and out.
Combine remaining ingredients.
Mound onto mushroom caps.
Place on lightly greased cookie sheet and bake 10-12 minutes, broil a few seconds to brown.
Serves 6-10.
September 30th, 2009 at 3:37 pm
Small Bites…This is real easy and quick,
your favorite crackers, i like wheat thins (Low Fat)
Top them with Cream Cheese (Low Fat),
a slice of Lox,
your favorite spice I use Spike (always)
if you want a little green to go with that you can add a small basil leaf.. wa-la
Put this on a christmas plate (leave for host)this is especially nice for taking over to family & friends for the holidays….
September 30th, 2009 at 3:37 pm
Everybody raves about this…Roasted Red Pepper & Feta dip
Coarsely chop the following:
- 1 jar, drained, Roasted Red Peppers (equivalent to 3 Roasted Red Peppers)
- 1/2 package block feta (equivalent 4oz of cheese)
Combine chopped ingredients in a bowl w/:
- 2 dashes of cayenne pepper
- tiny leaves from 10 3-in springs of fresh thyme
- 5 grinds of coarse sea salt & whole peppercorns
- 3 tablespoons olive oil
Cover w/ airtight plastic wrap – chill for at least 1 hr to let flavors mingle.
Serve chilled or at room temperature w/ Pita Chips.
September 30th, 2009 at 3:37 pm
Very easy, inexpensive and healthy: Take mini mozza balls, cherry tomatos and basil leaves and put them on toothpicks. If you like you can drizzle with olive oil and balsamic vinegar. I find during the holidays I get too carb-loaded. These treats are very refreshing. Another bonus is that you keep your hands out of your mouth during a time where lots of hand shaking can occur.
September 30th, 2009 at 3:38 pm
The best appetizer ever is cucumber slices with dill cream cheese! Just slice the cucumber and mix together the cream cheese, fresh dill, a little lemon juice, salt and pepper and you have the perfect healthy appetizer.
September 30th, 2009 at 3:41 pm
This is a very popular appetizer in my family and culture. Very easy, no cooking–very yummy!
Ingredients:
-String Cheese (strung into pieces), I use the armenian string cheese that I can find at my Whole Foods.
-Mini pita breads-I buy the really tiny ones-they are cuter for appetizers.
-Pitted Black Kalamata olives soaked in a mixture of olive oil, rosemary, and oregano, and a little salt.
-Fresh Mint Leaves
Directions: Cut mini pita in half and stuff each half with a string of cheese, a mint leaf, and spoon in a couple pitted olives. Arrange the little half moon pitas on a tray and place a small bowl on it with some of the olive oil mixture that the olives were soaking in for people to dip their little pitas in and then serve!
September 30th, 2009 at 3:41 pm
Caprese Salad Appetizer
Ingredients:
Pint of cherry or grape tomatoes
Balls of Mozzarella
Fresh Basil
3 Tbs. Extra virgin olive oil
2 tbs.Balsamic vinegar
Salt and pepper
Toothpicks
Cut tomatoes and mozzarella balls in half. Slice basil into strips. Mix together olive oil and vinegar and add salt and pepper to taste. Take toothpick and then scewer one half of tomato and then half of mozzarella ball and then strip of basil then other half of tomato. Repeat with rest of ingredients. Put on platter and then drizzle with dressing.
September 30th, 2009 at 3:41 pm
I make a quick and easy yummy Cheesy toast with pears. Slice a baguette thinly and brush lightly with olive oil. Toast in toaster oven or 400 degree oven till just starting to brown.
Combine 8 oz of cream cheese and 4 oz of gorgonzola or blue cheese. Spread on each toast and then top with a slice of canned pear in light syrup. Finish it off with a sprinkle of chopped walnuts or pecans.
You can also do the same thing with Brie and fig jam (or raspberry jam). I use the delicious Fig jam from Whole Foods spread on the toast topped with a small cube of Brie. Try to do this while the toast is still hot from the oven so the Brie gets slightly soft.
September 30th, 2009 at 3:42 pm
sun-dried tomato & goat cheese puffs
¼ cup sun-dried tomatoes in oil – drained and chopped
8 ounces cream cheese – room temperature
4 ounces goat cheese – room temperature
1 large egg
2 whole green onions – green & white parts
dash kosher salt & freshly ground pepper
2 tablespoons pine nuts – toasted
1 package puff pastry
mini muffin pan well sprayed with olive oil cooking spray
Puree first 5 ingredients in a food processor until smooth. Stir pine nuts into mixture. Cut pastry into 2 inch squares and place them into the mini muffin pan holes. Add goat cheese mixture inside 3/4 to top. Bake at 325 degrees for 16 to 22 minutes until golden brown. Place on a tray with garnish and serve. yum.
September 30th, 2009 at 3:42 pm
This is a quick & easy appetizer that’s fresh, light and delicious!
Slice fresh baguette in 1/2″ bias cut slices and bake at 350 until lightly golden brown, 10 – 12 minutes. (You should be able to get 30 or more slices from one loaf of bread).
Cover each slice with a thin layer of dried fig spread (I love Dalmatia Dried Fig Spread!), add a very thin slice of Golden Delicious apple, and top with shaved Parmigiano-Reggiano.
Delicious!
September 30th, 2009 at 3:42 pm
My favorite “small bites” recipe is my Bruschetta
Ingredients:
1 Large Onion
2 Tb Butter
1/2 cup Oil cured Olives w/o pits chopped
1 Tb Dried Oregano
Brie Cheese
Large Baguette
Olive Oil
1. Cut the Baguette into thin slices, brush olive oil on both sides, and bake in oven on cookie sheet in single layers for 5 minutes at 350
2. Thinly slice the onion. Melt butter in a pan on medium-low heat and add onions. Cook till caramelized.
3. After onions are caramelized, place evenly on top of baguette slices.
4. Sprinkle chopped olives evenly over baguette slices.
5. Slice thin slices of the brie cheese, about the length of the baguette slices, and 1/4” thick, and place on baguettes.
6. Top with sprinkled oregano.
September 30th, 2009 at 3:43 pm
Marshmellow Bites
Ingredients
1 bag of large or small marshmellows (your preference)
1 box of honey graham crackers
1 cup of semi-sweet baking chocolate chips
1 cup of chopped nuts of your choice (walnuts, pecans, etc.)
First, melt your chocoate chips according to the directions on your bag and set aside.
Preheat your broiler on HI. On a large baking sheet, layout as many graham crackers that will fit (if your grahma crackers are long, break them in half so they are square). On each graham cracker, place one larger or several mini-marshmellows in the center.
Place the baking sheet on the first rack in your oven (should be about 5-6 inches from the flame) and let sit for 2-4 minutes. Leave the oven door open so that you can watch them closely. As soon as the marshmellows start to brown, take them out of the oven.
Now, sprinkle nuts on each marshmellow (optional). Grab a spoon or fork an drizzle the chocolate onto each marshmellow.
Fast, easy, low cost, and yummy!
September 30th, 2009 at 3:43 pm
I’ve gotten many people hooked on bacon-wrapped dates. I cut the bacon in half crosswise and then wrap half around a dried, pitted date. The dates can be stuffed with cheese (cheddar, blue, goat, etc), if desired. Secure bacon with a toothpick and bake at 350° for about 15 min. Serve out of the oven or else the bacon gets chewy!
September 30th, 2009 at 3:44 pm
My favorite small bits appetizer is a twist on eggplant parmesan.
I cut the eggplant in small cubes then give them an eggwhite/ milk bath before coating in a mix of whole wheat bread crumbs, ground flaxseed and grated paresan cheese. I bake at 415 for 10 minutes.
I then serve the cubes with toothpicks and homemade tomato sauce for dipping.
Couldn’t be easier! Light on the waistline and on the pocket book!
September 30th, 2009 at 3:44 pm
Best dip on the planet – can be made with lower-fat ingredients to lighten up, too.
Roasted Red Pepper Feta Dip
1 jar roasted red peppers in water (usually ~2 peppers)
1/2 block cream cheese (4oz)
1/4 cup sour cream
4oz feta
1 clove garlic, smashed/chopped
Juice of 1/2 fresh lemon (optional)
Oregano, salt, pepper to taste
EVOO (optional)
Drain peppers & discard water. Toss everything except EVOO in the food processor (garlic last). Blend till smooth. Drizzle oil while blending in to desired consistency.
Chill at least 2 hours (overnight is best) to allow flavors to blend.
Serve with pita chips & veggies. Recipe doubles wonderfully if you have a big food processor.
If you make it, don’t be put off if it turns a shocking shade of orange when blending (red peppers+white) – it’s so good.
September 30th, 2009 at 3:45 pm
An easy appetizer that I like to make that is easy and inexpensive is goat cheese stuffed tomatoes.
Here is what you need:
Grape tomatoes or cherry tomatoes halved and hollowed out
4 oz flavored goat cheese
chopped fresh basil
sun dried tomatoes or roasted red peppers minced
panko bread crumbs
Olive oil
Combine the goat cheese, basil and sun dried tomatoes/peppers and fill each tomato half. Top with panko bread crumbs, drizzle with oil and broil until brown.
The perfect fresh and tasty bite!
September 30th, 2009 at 3:45 pm
Take a roll of polenta ( very inexpensive). Slice in rounds, then in half rounds and saute. Take the half rounds and put a small slice
of tomato, then piece of basil or spinach on top. ( whatever you happen to have), put a small piece of fresh mozzarella on top. Bake for 15 minutes at 400 or until cheese gets melty.
Very cheap and delicious and also gluten free ! You can even use Follow Your Heart dairy free mozzarella if you would like these to be gluten and dairy free !
September 30th, 2009 at 3:45 pm
#1: Perfect colors for Christmas entertaining. Make triangular tea sandwiches using Thomas’s Cranberry Bread which is found only from November through December. For filling mix together cream cheese, tsp. vanilla, scant tsp. sugar and one can crushed pineapple well-drained in colander and pressed with paper towels. Spread one slice of bread with pineapple mixture, top with second slice, cut off crusts and cut into four rectangles. Very pretty and tasty sandwiches.
#2: One loaf sliced French bread, toasted lightly in oven. Top with sundried tomato cream cheese spread, one sprig of fresh basil and a slice of cherry tomato. I seed the tomatoes, then slice them into thin “quater moon” strips. Again, perfect colors for the season.
September 30th, 2009 at 3:48 pm
I love making phyllo chocolate raspberry morsels
Use either the phyllo cups premade or layer phllo square in mini muffin cups. Put a Lindt chocolate truffle square in each, bake till softening and top with a raspberry.
Decadent mouthfuls!!!!!!!!!
September 30th, 2009 at 3:48 pm
5 ingredients and most of the work can be done in advance!
My son love mini pizzas:
1 Frozen defrosted pizza dough; sometime they are already defrosted in the store
1/2 pound gorgonzola cheese
Mixed shredded Italian cheeses (usually mozzerella,provolone,asiago) or shredded mozzerella
20-25 dried figs soaked in boiling water, squeezed and chopped
6-8 onions caramelized (saute slowly in a large saute pan in butter or olive oil till brown)
The pizza dough can be divided in 30 mini pizzas and half-baked in advanced, best baked on a bakestone but can be done on a cookie sheet in a 500 degree oven for 3-5 minutes or when just beginning to brown lightly. They should hold their shape and not be doughy, but they will be cooked again so don’t sweat it!
Place the the mini rounds on a cookie sheet and top with shredded cheeses ,onions, gorgonzola, and some chopped figs, place in a pre-heated 400 degree oven for 6-8 minutes until toppings melt and bubble. Enjoy, get the second batch ready but wait tilll the first few are gone so that they mey be served hot!
September 30th, 2009 at 3:49 pm
One of my favorite inexpensive party staples is hummos. It is great whether you use the basic recipe or add extras like roasted red pepper, sun-dried tomatoes, pesto, or kalamata olives. You can serve it with pita bread or crudites. For the holidays you can make a red alternative such as a pepper or tomato version and serve it with green pepper slices, broccoli florets, celery sticks, and peel-on cucumber spears.
Hummos dip
1 15 1/2 ounce can of garbanzo beans (Drain and reserve the liquid. You may use only some or all of the liquid depending on the texture you like and the power of your blender or food processor.)
1 – 2 cloves of garlic (Start with one and increase if you are a real garlic lover.)
juice from 1 lemon (or more to taste)
2 – 3 tablespoons of tahini (ground sesame seed paste)
Pinch of cumin
Salt and pepper to taste
1 tablespoon extra virgin olive oil
Put all of the ingredients in the blender or food processor and process until smooth. Serve on a flat plate or wide bowl with extra olive oil drizzled on top. Use wedges of warmed pita bread or vegetables to scoop the dip and oil and enjoy.
September 30th, 2009 at 3:49 pm
Here’s my quick and easy holiday recipe:
1 package of refrigerated puff pastry
1 jar olive tapenade
Preheat oven to 375F.
Unroll 1 sheet of the puff pastry. Dust it with a little flour and use a rolling pin to slightly stretch out the dough, maybe 2 or 3 passes with the rolling pin. Prick the dough with a fork. Then spread a layer of olive tapendade over the surface of the dough, not too thick or it will ooze out when you bake it.
Starting at each end, roll the dough tightly towards the center leaving about 1/2″ space between the 2 rolls. Slightly flatten each roll and then fold 1 roll on top of the other, like closing a book.
Let this chill in the refrigerator or freezer for about 20-30 minutes. Using a sharp knife cut the roll in 1/2″ slices. You may need to slightly reform them if they get a little squished. Lay them flat side down on a parchment covered cookie sheet and bake for 15-20 minutes or until golden/medium brown colored. 1 roll makes approx. 20-24 pieces.
You can make the roll and then freeze it a week or two ahead of time and just pull it out the day you need it.
September 30th, 2009 at 3:49 pm
Shrimp ceviche sweet,sour and spicy Miami mango salsa,
I live in Miami and while most everyone is freezing we still go to the beach in the middle of winder, Therefore this fresh recipe is well served all year round.
1 lbs cooked cleaned shelled,headless, shrimp, or you boil some water and boil shrimp for three minutes clean and remove shell
cut shrimp into 1/4 pieces
In a non reactive glass bowl mix the following and let it sit in the fridge for 1 hour, served on a bowl on top of some ice.
With your favorite healthy conscious chips,crackers,tortilla chips
1 cup of red minced onions
4 cups of minced Roma tomato’s
1/2 lime juice
your choice of heat from a finely minced chili
1 ripped Haas avocado
1/2 minced cucumber
1 cup of a sweet ripened diced mango
dash of cumin
dash of oregano
1 tablespoon of red wine vinegar
1 tablespoon of extra virgin olive oil
sea salt to your taste
pepper to your taste
hot sauce if desired
a shot silver/blanco tequila if desired.
September 30th, 2009 at 3:51 pm
Spanish Spread–excellent on fresh bread or crackers.
1 1/2 cups shredded Manchego cheese
1/2 block cream cheese
1/2 cup almonds
2 cloves garlic
1 Fresno pepper, seeded
1 1/2 T olive oil (365 Spanish Olive Oil)
2 tsp. smoked paprika
Blend in food processor until smooth, pack into crock and serve.
September 30th, 2009 at 3:51 pm
I make beet and goat cheese bites. I buy crackers/crips/pitas, whatever looks delicious and is a good price. If they aren’t already sized to be bite size, I cut or break them into pieces. I buy a log of goat cheese and a can of beets. I smooth a dollop of goat cheese onto each cracker. I chop up the beets into little bits and sprinkle them on top of the goat cheese, which holds them in place. If the goat cheese isn’t already seasoned, I will sprinkle some pepper over the top.
September 30th, 2009 at 3:51 pm
I like to buy the small graham cracker crusts (8 in a pkg). Take 8 oz cream cheese, add 1/2 cup of powdered sugar and stir well. Add a medium cool whip and put into each pie shell. Open a can of cherry pie filling and put on top of the cream cheese. It’s easy for everyone to take their own and it’s a really pretty Christmas presentation.
September 30th, 2009 at 3:51 pm
Speaking of phylo, I do a “deconstructed” tandoori app that is killer.
Saute thinly sliced onion until translucent (don’t brown it!), and mix with lime juice. In another pan, cook ground turkey with cumin. Lightly saute a tablespoon of your fave tandoori mix for a few seconds (paprika, red pepper, ginger and coriander in a pinch) and mix with Greek-style yogurt (or drain regular yogurt in cheesecloth until it’s thick). Then arrange on a circle of baked phylo: onions on the left, turkey down the center, yogurt on the right. It looks different, smells wonderful, and becomes a classic tandoori in the mouth.
September 30th, 2009 at 3:53 pm
1 lb of Whole Food’s Mock Chicken Salad (found in deli area)
15 slices of Whole Food’s bread
1/4 cup Fat-free Whole Food mayonnaise
1 tsp chipotle or chili powder
Salt to taste
Remove crust and cut bread crosswise into 4 triangular pieces.
Mix mayonnaise with chipotle/chili powder. Add salt to taste.
Spread a thin layer of mayo-chipotle mixture on bread slices.
Top off with Whole Food Mock Chicken Salad.
This will amount to less than 35 cents per piece. Healthy, delicious and very accommodating to vegetarians and non-vegetarians alike!
September 30th, 2009 at 3:53 pm
I always pick up the in- store value coupon booklet – who wouldn’t want to save money???
Thanks
September 30th, 2009 at 3:53 pm
To the recipe above forget to add 1/2 cup of cilantro
September 30th, 2009 at 3:53 pm
I created a dip that my family and friends LOVE!
Amy’s Dip:
1 8 oz sour cream (regular, lite, fat free, organic…whatever suites you)
2 8 oz cream cheese
1.5 – 2 cup chunky salsa (again, any kind)
1 cup shredded cheese
Sprinkle in some garlic powder and onion powder
A dash of juice from the jalapeno jar
Mix well, service with tortilla chips.
They will want to lick the bowl!
September 30th, 2009 at 3:54 pm
Ingredients
1 small baking pumpkin or 1 butternut squash or 2 acorn squash, split in half and seeded
4 tablespoons EVOO – Extra Virgin Olive Oil
Salt and ground black pepper
2 links cured chorizo, casing removed and finely chopped (about 1/2 cup)
5 to 6 sprigs thyme, leaves picked
A few dashes hot sauce
2 teaspoons (about 2/3 palmful) regular or sweet smoked paprika
A pinch ground cinnamon
All-purpose flour, as needed for rolling out crust
2 packs prepared pie crusts, such as Pillsbury (the ones that aren’t pressed into a pie plate)
2 eggs, beaten
Preparation
Preheat oven to 400ºF.
Season cut side of pumpkin or squash with 1 tablespoon EVOO, salt and pepper. Place cut-side down onto a baking sheet and drizzle with another tablespoon EVOO. Transfer to the oven and roast until tender, 45-50 minutes and let cool.
While the squash is roasting, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sauté chorizo until golden brown and crispy, 6-7 minutes. Remove to a paper towel-lined plate and cool.
When cool enough to handle, scoop the pumpkin or squash flesh out of the skin and puree it in a food processor. Turn the puree out into a medium-size mixing bowl and combine it with the chorizo, thyme leaves, hot sauce, paprika, and cinnamon. Season lightly with salt and pepper and reserve.
Lightly dust a work surface with flour and lay out one pie crust. Roll it out slightly so it’s the thickness of a nickel. Cut into eight evenly sized triangles, just like you’d cut a pie. Transfer triangles to a baking sheet and repeat the rolling and cutting with the remaining pie crust. You should have 16 bottoms on a baking sheet and 16 tops when you’re all done.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with egg wash then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Lightly brush each turnover with egg wash. Bake until crust is deep golden brown and crisp, about 20 minutes.
September 30th, 2009 at 3:54 pm
Simple. Inexpensive. Go like wildfire at any seasonal party:
Grandpa’s Sausage Balls:
One package (roll) of pork sausage (spicy if you like)
One cup of baking mix.
One cup of grated cheddar cheese.
Mix by hand, using a little extra baking mix to keep the sausage from sticking. Form into 1 inch balls. Bake 10-12 minutes in a 425 degree oven. Drain on paper towels.
THEN (or beforehand) make a simple dip of 1/2 apricot jam and 1/2 dijon mustard. Sounds crazy, but it is delicious. You can play with the proportions to get it to taste.
Serve the sausage balls hot, using party toothpicks. I guarantee these will go over big. I make a double or triple batch for Thanksgiving or other holiday events and never bring any home.
September 30th, 2009 at 3:54 pm
French Bread or dinner rolls
Whole Foods (free range, hormone free) sausage (spicy optional)
Garlic
Whole Food (hormone free) mozzarella cheese (shredded)
Marinara sauce
Cook & Brown sausage
Core out the top and inside of the french bread roll
Place cooked sausage inside of the french roll
Crush two or three cloves of garlic & sprinkle over sausage
Place shredded mozzarella cheese on top
Place in oven until the cheese is melted
Cut 2 inch slices of sausage roll
Place one slice onto a small dessert dish and ladle marinara sauce over top
September 30th, 2009 at 3:56 pm
Goat Cheese with Sun-Dried Tomato Pesto ~ Spread layer of goat cheese and then layer of sun-dried tomato pesto on serving tray. Drizzle with olive oil and serve with crackers. Delicious and simple to make too!
September 30th, 2009 at 3:58 pm
My favorite appetizers bites are super yummy.
Goat Cheese Toasts:
Take a baguette slice diagonally, spread goat cheese on bread slices and put under broiler unill cheese just turns golden. Add some finely chopped walnuts and rosemary, heat some honey on the stove and drizzle on top of the toasts. Seems so fancy and really is incredible simple, tasty and relatively inexpensive.
September 30th, 2009 at 3:58 pm
Vegetable Pizza
PREP TIME – 30 Min
COOK TIME – 30 Min
READY IN – 1 Hr
Original recipe yield 1 pizza
INGREDIENTS (Nutrition)
* 2 (8 ounce) packages refrigerated crescent rolls
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (1 ounce) package dry Ranch-style dressing mix
* 1 cup fresh broccoli, chopped
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* 1 cup chopped cauliflower
* 1 cup shredded carrots
* 1 cup shredded Cheddar cheese
What to Drink?
Sauvignon Blanc
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
September 30th, 2009 at 3:59 pm
Mom’s Mushroom Pate
ingredients:
4 T unsalted butter (room temperature)
8 ounces chopped white button mushrooms
1 1/2 t chopped garlic
1/4 C chopped scallions (white part only)
1/3 chicken broth (or vegetable broth for a vegetarian version)
4 ounces cream cheese (room temperature)
salt and pepper to taste
crackers
1. Melt 2 T butter in a saute pan. Add mushrooms and saute 2-3 minutes.
2. Add garlic and scallions and saute.
3. Add stock and cook 4-5 minutes on high heat until liquid has evaporated. Cool to room temp.
4. Combine remaining 2 T butter + cream cheese in a medium bowl.
5. Add mushroom mix, salt and pepper to butter/cream cheese mixture and stir to combine.
6. Chill, or serve at room temperature with crackers. Can be made 1 day in advance.
September 30th, 2009 at 3:59 pm
Take as many hearts of romaine lettuce as you wish and spread them out nicely on a serving platter. Using a pastry bag or teaspoon, add a dollop of herbed goat or other herbed soft cheese in the “spoon” end of the lettuce leaf. Then sprinkle a little chopped roasted pistachio nuts on top of the cheese. It’s an inexpensive, simple, yet elegant and very tasty small bite that can be taken to a casual dinner or a fancy holiday party.
September 30th, 2009 at 3:59 pm
Stuffed mushrooms
needed:
-one container of white mushroom caps or baby bellas (about 15 mushrooms)
-one tablespoon lemon juice (I like 365 Organic)
- @ 3 tablespoons Panko Japanese style organic bread crumbs
-1 tablespoon 365 grated cheese
-1 tablespoons of diced organic sweet onion
-fresh garlic minced
to prepare:
carefully de stem mushrooms in a pyrex dish that has been sprayed with Spectrum Organic Olive Spray oil-spinkle a pinch of coarse kosher salt line the de stemmed mushroom caps.
rinse all of the stems and chop finely along with sweet onion and minced garlic. mix in bread crumbs and parmesean cheese. then add lemon juice and add a small amount of melted 365 organic butter or olive oil-just enough to make the mixture meld together. add salt and pepper and if desired a tiny pinch of cayenne if you like spice, mix well and spoon generously into mushroom caps making sure each one is mounded high. sprinkle with dusting of Parmesean cheese and bake at 350 degrees until done.
September 30th, 2009 at 4:00 pm
Hi
simple and affordable small and sweet bite
- peel one banana, leave whole
- slice top of banana, lengthwise so that it creates a ‘V” for entire length of banana, so do not slice all the way down
- fill the “V” with organic raisins or dates, just dot them on
- over the dates/raisins fill top the “V” with organic cashew or almond butter
- now you have a whole banana filled w/raisins/butter mix
- place filled banana in freezer for a few hours or overnight until the filling hardens
- take out of fridge and slice banana into bite size pieces
- for big group, fill and slice lots of pre-filled, frozen bananas
- serve in a cool bowl!
yummy
September 30th, 2009 at 4:00 pm
Heres a yummy fav. That I always make when its freakishly cold.
Little Bruchettas! ( with multiple flavors! )
Needed:
Olive oil
1 yummy baguette
A head of garlic ( peeled and chopped )
2 Large tomatoes ( you can pretty much go diy on the kinds and style of tomato )
Fresh basil
2 cups shredded mozzarella cheese
Dried or fresh Oregano/Basil for seasoning
Also fresh parmigiana for taste ( A good quality aged parmi. gives the best results.
Step 1: Slice baguette into 1/4-1/2 in. round disks. Brush sliced baguettes with olive oil, cover with garlic, tomatoes and mozzarella.
Step 2: Turn oven on broiler or 450. Place baguettes on a large baking pan or pizza stone; remove when cheese is melted. Top with fresh basil, dried spices and fresh parmigiana.
This is so yummy, I always eat this when I’m freezing and hungry!
September 30th, 2009 at 4:00 pm
My favorite holiday small bite to make is Bacon Wrapped Dates.
So simple to make!
1 pkg dates, pitted
1 pkg bacon
1 bottle Maple Syrup.
Toothpicks (soaked first)
Pit the dates, wrap each one with a strip of bacon, I usually add a soaked toothpick to each to keep them from unraveling. Place on a cookie sheet, and drizzle with Maple Syrup. Cook in the oven at 350 degrees for about 15- 20 mins, or until bacon is done. So delicious!!!
September 30th, 2009 at 4:01 pm
My idea of the perfect cheap small bite is the traditional “Pig in a blanket”. It does not get any cheaper, tastier, or easier to prepare and clean than this, not to mention that this is a guaranteed crowd pleaser, and oh, so traditional for the holidays and entertaining. All you do is buy a package of your favorite hot dogs, cut them into about 1.5 inch pieces, and wrap them in ready made croissant dough (or biscuit dough, if you like a less sweet taste), place on a sheet of tin foil on a cookie sheet in the oven, and bake according to package instructions. In about 15 minutes from start to finish (including clean up), you have the ultimate cheap small bite. Serve with a variety of mustards for dipping. You can also substitute the hot dogs with ham, cheeses, or ham and cheese. No muss, no fuss, and no leftovers!
September 30th, 2009 at 4:02 pm
My easy shortcut appetizer is bruchetta. I buy one of the fresh baguettes. I cut the baguette into small rounds. Brush with olive oil and place on baking sheet to toast it. Meanwhile I open a can of diced tomatoes that have basil and garlic in it (often marked as “italian recipe” tomatoes). When the bread is slightly brown and crunchy, I spoon some of the tomatoes on the top and garnish with parmesean cheese. I can make it in 10 minutes, it is incredibly inexpensive, and everyone loves it.
September 30th, 2009 at 4:03 pm
I take a spinach tortilla & toast it over the gas flame
Then spread thinly with goat cheese
Top it off with a skim layer of fig jam
Cut it like a pizza into bite size pieces
Each tortilla goes a long way
Happy Eating!
September 30th, 2009 at 4:03 pm
I am a fan of spicy and simple. An appetizer that is a big hit at parties and always the first to go is the following:
Take Jalapenos and cut them in half and remove the seeds. Mix together cream cheese and a bleu cheese (or a gorgonzola) and fill each half with the cheese, then wrap each jalapeno in a bacon strip and bake on 350 for about 20 minutes.
They can be served on a platter with toothpicks.
September 30th, 2009 at 4:04 pm
This is one of my favorite app for guests, and it’s SO EASY!! I use a jar of cranberry pepper jelly (available in the Cheese section), an 8oz bar of cream cheese and assorted 365 crackers. Soften the cream cheese a bit, then top with the cranberry pepper jelly, spreading all over the top and sides of the cream cheese. Put a spreading knife in and voila! Guests can spread it on their crackers. I always have to make 2, it goes that fast. Enjoy!
September 30th, 2009 at 4:04 pm
My small bite offering is a new favorite:
Sliced Prosciuto spread with boisin herb flavored cheese
wrapped around approximately three blanched aspergus spears.
September 30th, 2009 at 4:04 pm
I like to make a very easy, inexpensive pretzel recipe when I have friends and family over. Simply take the following:
– One 15 oz. bag of pretzels (I like regular, braided ones, but you can also use sticks)
– One envelope dry ranch dressing
– 2 tsp garlic salt
– 1 tsp cayenne pepper
– 1 tsp lemon pepper
– 1/3 cup vegetable oil
First place pretzels in a sealable plastic bag, then mix the remaining ingredients in a small bowl. After they are well mixed add them to the pretzels in the plastic bag, seal-up and shake (this is a great time to ask the kids to shake it up for you, as long as you have it well sealed up). Let this marinate at least an hour (the flavors get better the longer it sits, so overnight is perfect). Place in a festive bowl and serve!
September 30th, 2009 at 4:04 pm
Slice a very thin tip off of a cherry tomato so it will stand up. Scoop out a little of the inside then replace that with any kind of herbed cream cheese. People gobble these up and they are pretty arranged on greens.
September 30th, 2009 at 4:04 pm
3 oz of cream cheese covered with (green) jalopena jelly
and 3 oz of cream cheese covered with red pepper jelly artfully arranged on a plate with crackers makes a festive holiday appetizer “bite.”
September 30th, 2009 at 4:05 pm
Roasted Pecans. Simple and easy. Can be done salty or sweet. I love taking the pecans, drizzling a little butter (or substitute), then add a little garlic salt, mix and put in oven until toasty. If you prefer sweet, use a cinnamon sugar or whatever your preference. YUM:) Can also be put in a gift tin for little presents.
September 30th, 2009 at 4:05 pm
Savory Beef & Horseradish Log
2 packages cream cheese
2 tablespoons butter
1 Tablespoon heavy cream, half & half or milk
2 packages dried beef (rinsed to remove excess salt & dried on paper towel then minced finely or processed in food processor)
2 Tablespoons prepared horseradish (or to taste)
minced fresh parsley
assorted crackers
Allow cream cheese & butter to come to room temperature, add cream and mix well with a blender on medium speed until all ingredients are well incorporated. Add in dried beef and horseradish, mix on low until just incorporated.
Place the mixture in a line on a sheet of plastic wrap and use the wrap to roll the mixture into a log shape ( narrow enough so a slice will fit nicely on a cracker) Refrigerate until firm. To serve, place on a platter surrounded by assorted crackers and completely cover the top of the log with the minced fress parsley.
September 30th, 2009 at 4:05 pm
Here’s a tasty and healthy holiday appetizer that even children can help make.
Snappy Holiday Cheese Ball
2 pounds sharp yellow cheddar – grated
1 medium organic Vidalia/Sweet onion – minced
1 cup walnuts or pecans – chopped
1 tablespoon organic mayonaise
Mix all the ingredients abover well, form into a round, then form a well in the center. Refrigerate until cold. Then fill the center with the red pepper jelly and serve with the crackers and the celery, which can be filled with the cheese mixture.
This is so easy, and everyone loves the unique and cheerful colors.
1 jar red pepper jelly
1 package whole grain crackers
organic celery stalks
September 30th, 2009 at 4:06 pm
For all the bacon lovers…
Rumaki
2 cans water chestnuts, whole, drained
1 lb bacon
1/2 c brown sugar
Toothpicks
Marinade
1/2 c vegetable or canola oil
1/2 c soy sauce
4 T Ketchup
2 T vinegar
1/2 tsp pepper
4 cloves garlic
Combine marinade ingredients in a large bowl and transfer to a large zip lock bag. Add water chestnuts to bag. Refrigerate for one hour. Thaw bacon and cut into 2 inch strips. Transfer water chestnuts into a bowl and discard the marinade. Pour brown sugar into a separate shallow bowl. Wrap water chestnut with the bacon and secure with a toothpick. Roll in the brown sugar. Broil 2-3 min each side until crisp.
September 30th, 2009 at 4:06 pm
Deviled English Cucumber Bites…Cut 2 English cucumbers in half that you have removed the outter peels from, hollow the small seeds and centers out of the cucumbers and set on the side. Prepare in a bowl, 10 cage free roughly chopped, hard boiled eggs, 1/4 cup mayo, 1/8 cup whole foods fresh buttermilk ranch, minced onion (to taste)and fresh ground pepper & sea salt to taste. Mix in a bowl until smooth and creamy. “Stuff” both cucumbers (4 halves) with the egg mixture. Top with finely chopped red pepper and ground paprika and cut stuffed cucumbers into bite sized pieces. Serves 20+ for about .35 cents/serving. Enjoy, they are delicious, healthy, low carb and vegetarian. Can be made vegan by substituting cooked, extra firm tofu for the eggs ,Veganaise for the mayo, and vegan ranch dressing.
September 30th, 2009 at 4:07 pm
@ Gail Schoppert
I make those sausage bites as well and you are right, they go fast at parties. I mix in Tony Chachere’s seasoning to give it a little spice.
September 30th, 2009 at 4:08 pm
Every Thanksgiving, my aunt makes these Crab and Cream Cheese Wontons as an appetizer and they are a huge hit with my family. Plus they are fun to make!
1 8 oz. pkg cream cheese
1 can crab meat, drained
2 T flour
3 scallions, minced
1/4 tsp onion powder
1 egg, beaten
oil for deep fryer
Wonton Wrappers
Finely mince the scallions. Combine with cream cheese, crab meat, and flour.
Beat the egg in a small bowl – this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.
Bring the two side edge corners of the triangle to the middle and press these together to form a ring.
Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.
September 30th, 2009 at 4:08 pm
My new favorite “small bite” is:
Sliced prosciuto, spread with boisin herb flavored cheese
wrapped around approximately three blanched aspergus spears.
September 30th, 2009 at 4:09 pm
When I make this cheese dip people rave. It is always gone quickly and everyone wants the recipe. It is very simple. Grate 2 cups of gyure cheese and mix with 2 cups light or fat free mayo and one medium onion sliced and each slice quarted. Put into oven safe dish and bake for 45 minutes on 350 or until slightly browned and bubbly. Serve with pita chips, Stacy chips or melba toast.
September 30th, 2009 at 4:09 pm
Whole foods chocolate chip peanut butter on whole foods banana chips topped with a carob chip. Simple delicious and a good value.
September 30th, 2009 at 4:10 pm
Festive Black Bean Dip
1 can of black beans, drained
1 chopped red bell pepper
2-3 green onions, chopped
1 block of crumbled feta cheese
1 small bottle of wishbone italian dressing
Combine all and marinate overnight. Serve with Fritos Scoops.
September 30th, 2009 at 4:11 pm
For informal impromptu gatherings at my home, I cut cheddar cheese into small cubes, skewer each one on a cocktail stick, & top with a pimiento-stuffed olive; this simple & colorful offering with its lively combination of tastes is always received with delight.
September 30th, 2009 at 4:13 pm
Easy Stuffed Mushrooms
1 pound of white mushrooms
1 Tube of pork sausage
1 package of cream cheese
1/2 tsp Garlic Powder
1/4 tsp red pepper(more if you like a real kick)
Wash and de-stem mushrooms and set aside.
Over medium heat combine other ingredients in frying pan. Crumble sausage and continue to stir mixture. Cook throughly but do not brown, about 8 minutes. Remove from heat and let cool.
Stuff mushroom caps with sausage mixture and place on a cookie sheet mixture side up. Place in preheated 350 degree oven and cook for 18 – 22 minutes until mushrooms are cooked throughly. Best served warm.
*You can prepare these the day before and then cook in in the oven when ready.
**I sometimes garnish these with fresh Parmesan if I have it for added umph and a crispy top.
September 30th, 2009 at 4:13 pm
We found this dip a few years ago and everywhere I take it people fall in love!
1 8oz package of cream cheese-softened
1 8oz sour cream
3 tblspoons of taco seasoning
1 Mango chopped
1 can of black beans drained and rinsed
Cilantro (to your liking-we love it so it gets piled on)
chopped bell peppers (I am allergic to peppers so these go to the side)
Homemade tortilla chips with limejuice and salt sprinkled over them (toasted tortillas)
Combine the taco seasoning, sour cream and cream cheese. Spread on a serving plate. Mix the other ingredients in a bowl to combine the colors and sprinkle on top of the cream cheese mixture. Chill for at least 1 hour.
Now I’m hungry
September 30th, 2009 at 4:13 pm
If you need to whip up something quick, place a block of cream cheese on a festive holiday plate, pour cocktail sauce to cover the cream cheese, and top with canned crab meat. Use crackers or chips to dip in the inexpensive but decedent treat. The red cocktail sauce adds festive coloring for your holiday table.
September 30th, 2009 at 4:13 pm
La Brea Tar Pit Chicken Wings
1 cup soy sauce (low sodium is OK)
½ cup hearty red wine (cheap is OK)
9 tbsp. sugar
¼ tsp. dry ginger (more if you love ginger)
2 packages chicken wings (approx. 24)
Preheat oven to 375° F
Cut wings into 3s (use tips for stock); put into a 9 x 13 foil-lined pan
Mix other ingredients over low heat until sugar is dissolved; pour over wings
Bake for 45 minutes, turn and check after another 30 or 45 minutes
The recipe got its name from the La Brea Tar Pits because I was living in LA when I started making them. The sauce doesn’t have to be thick, sticky or look like tar to be delicious … but the name stuck.
September 30th, 2009 at 4:13 pm
One of my favorite small bites – fast and cheap — is to pick a variety of small canape crackers, and put cheese and fruit on each in combinations.
Some great combinations:
sharp cheddar and guava jelly
blue cheese and dried fig or fig jam
havarti and tart apple
swiss and olive or eggplant tapenade
With a variety of crackers (and, you can find a lot of canape cracker that come with many shapes to a box — it doesn’t have to be five boxes!), and a little artful presentation, and some small chunks of cheese or pieces of fruit or preserves, you can give an impression of huge variety and abundance on a small budget.
September 30th, 2009 at 4:14 pm
Slice a baguette. Brush each slice lightly with olive oil and broil. Top each toast with a fig spread and a piece of manchego cheese.
September 30th, 2009 at 4:14 pm
an easy and delicious holiday appetizer is: bacon wrapped dates
All you need are dates and bacon
preheat the oven to 450
cut a bacon slice in half and wrap one half around one date, secure with a toothpick. Make as many as you like.
Bake in oven for about 10-15 minutes until bacon is as done and crispy as you like. DELICIOUS!!
September 30th, 2009 at 4:15 pm
My three bean salad is to die for!
September 30th, 2009 at 4:15 pm
a great simple more modern version of the “chip and dip” is tortellini with pesto cream sauce. i simply boil a pack of tortellini (refrigerated ones boil quicker) and then, on the side, mix sour cream or cream fraiche with some ready-made pesto. Serve the tortellinis on a platter with the pesto dip in a cute little bowl in the middle for dipping. you can garnish with roasted red peppers in the dip if you like or serve with raw red peppers for dipping! Yum!
September 30th, 2009 at 4:15 pm
One of our favorite, inexpensive, super fast and extremely tasty finger food appetizers or Cream Cheese and Jalapeno Roll-ups.
Ingredients: Whole Wheat wraps, cream cheese, chopped jalapenos.
1. Take a whole wheat wrap.
)
2. Spread with cream cheese.
3. Sprinkle with chopped jalapenos.
4. Roll and Slice into bite sized slices.
5. Serve with a smile and make more.
September 30th, 2009 at 4:16 pm
For the holidays, family and friends alike love this simple yet delicious appetizer.
== Whole Foods rosemary crostini with goat cheese. ==
It’s simple, inexpensive and our guests can’t stop eating them!
September 30th, 2009 at 4:17 pm
Slice of dill Havarti cheese on a cracker of your choice (I like Triscuits), with a slice of peeled cucumber on top. Quick, easy, delicious, refreshing, and inexpensive.
September 30th, 2009 at 4:17 pm
One of our favorite small bites are dates filled with a bit of 365 cream cheese and herbs. We serve it two ways. You can either make an X in the date and fill in the top with the cream cheese/herbs or slice the dates in half and place a bit of the cream cheese herb mixture in the center (much more economical). You can mix the cream cheese with chopped parsley or dill or even basil, whatever takes your fancy. And use your cream cheese sparingly. You only need a little bit to make this special.
If you prefer any of the flavored cheese mixes at whole foods, feel free to substitute. Either way it’s a rich appetizer for very little cost.
September 30th, 2009 at 4:18 pm
Almond Stuffed Dates are a great, tasty, healthy appetizer that only LOOK expensive! All you need are some pitted dates, almonds and powdered sugar (optional).
Carefully stuff each date with two almonds–one in each end. For a bit of a sweeter treat, roll each stuffed date in some powdered sugar until coated.
Arrange beautifully on a plate and serve!
September 30th, 2009 at 4:18 pm
this is a great dip served with stacys pita chips or with torn pieces of pita bread, toasted.
mix together two 16-oz containers of sour cream and one container of humus
in a shallow but large bowl spread this across the bottom
chop up one small jar of artichoke hearts and spread on top
next shred one large carrot – spread on top
next crumble a small log of goat cheese
then chop up 12-16 calamata olives and spread on top
drizzle with olive oil
options – chopped cucumbers, chopped roasted red peppers
September 30th, 2009 at 4:19 pm
Slice a dozen or more cherry tomatos in half. Carefully spoon out
the seeds and juice and freeze for use in soups or sauces. Fill each cup with hummous or chived cream cheese. Sprinkle the
tops with finely chopped parsley and place the cups on a bed
of dark green lettuce or spinach leaves and enjoy!
September 30th, 2009 at 4:21 pm
These little bites are the perfect party food, because they taste even better cold. The tea is the key ingredient, brew it to your liking. The stronger the tea, the more intense the flavor.
Ingredients
1 lb salmon filet, skinless and deboned, cut into 1.5 in cubes
Poaching Liquid:
1 cup strong black lychee tea (or other black tea)
1 inch section of fresh ginger root, sliced
1/4 cup of soy sauce
1 1/2 sticks brown sugar or 1/2 cup dark brown sugar, packed
1 tsp ginger powder (or more, to taste)
Dipping Sauce:
1/2 cup poaching liquid (after cooking salmon)
1/8 cup maple syrup
1 tbsp white sugar
1 tbsp rice wine vinegar
1 tsp ginger powder
2 cloves minced garlic
Directions
Combine poaching liquid ingredients into a shallow skillet and bring to a boil.
Lower heat to med-low and put in salmon cubes
Poach over med-low heat for 3 minutes. Flip cubes once and continue poaching another 2 minutes until done through.
Remove salmon from heat/liquid.
Reserve 1/2 cup poaching liquid and discard of the rest. Add the remaining dipping sauce ingredients into pan and bring to a boil over high heat. Lower heat to medium and let simmer until sauce is thick.
Allow sauce to cool 10 minutes. Insert toothpicks into salmon cubes and serve with the dipping sauce.
September 30th, 2009 at 4:22 pm
This is just a bit messy to make but fun, easy and very inexpensive. I call the pepperoncini polenta poppers.
1 jar pepperoncini
1 tube or prepared polenta or package of instant polenta
ricotta cheese
Mix the 1 part ricotta:2 parts polenta. Stuff into the pepperoncini. Serve. That’s it.
you can add some cut up basil or bacon – but not needed.
September 30th, 2009 at 4:23 pm
My favorite easy recipe is SO good and it goes FAST!
Take dates, slit them down one side (make sure the pit is out) and put in a slice of water chestnut and a small amount of ricotta cheese. Close the date, wrap it with a small piece of bacon. Put a toothpick thru it.
Put it in the oven at 400. Check it after maybe 20 minutes. Take the pan out, flip the date so the other side of the bacon gets cooked too.
Serve almost immediately! They get cold quickly…but they are REALLY hot when they come out of the oven, so be careful!
September 30th, 2009 at 4:24 pm
Feta Dill Puffs
1 pkg frozen puff pastry
2 eggs
3T feta cheese
3T milk
1T chopped fresh dill (or 1/2T dried dill)
Place one sheet of pastry on a lightly floured surface and cut a dozen rounds with a biscuit cutter. Press rounds into a lightly greased mini cupcake pan. Beat eggs with milk, dill and cheese. Carefully pour about 2T of egg mixture into each “cupcake”. Bake at 350 degrees for 15 minutes. Pastry will puff up and surround egg mixture for a lovely and healthy holiday appetizer. Garnish with additional chopped dill if desired.
September 30th, 2009 at 4:25 pm
A simple and delicious dip!!
Spinach and Artichoke dip
Defrost 1 pkg frozen creamed spinach, mix with one can of drained& chopped artichoke hearts, one cup of shredded mozzarella cheese and 1/2 cup grated parmesan cheese, a dash or two of hot sauce, 1/4 to 1/2 tsp of garlic powder, salt and pepper to taste. Spread in a pie plate and sprinkle with another 1/4 cup of grated parmesan cheese. Bake at 350 for about 20 minutes until top starts to brown. Serve with you favorite crackers, chips or pita chips. Everyone will want the recipe!
September 30th, 2009 at 4:25 pm
I make the following recipe year round but even more often at holiday time. Everyone loves them and they are inexpensive to make.
Bacon Bites
1 pound bacon (not the thick kind)
8 oz. cream cheese
1 loaf bread, thin sliced
Heat oven to 350.
Cut bacon in half (easiest to do while still in package – I use scissors). Toast bread and spread with cream cheese. Cut crust off bread. Cut bread in thirds. Place bread (with cream cheese) on ½ slice of bacon and roll up and secure with toothpick. Bake for approximately 25 – 30 minutes or until desired crispness.
Can be made the night before and heated up for a couple of minutes in the microwave.
NOTE: Use a rimmed baking sheet so the grease won’t go everywhere. I also line the baking sheet with lots of foil for easy clean up.
September 30th, 2009 at 4:27 pm
Quick and easy bruschetta. Chop a few tasty tomatoes, some garlic, a small white onion and tear up a good heap of fresh basil. Mix all of these in a bowl, with some olive oil and balsamic vinegar. Allow to marinade for a little while (10-20 mins) in the fridge. Slice a baguette or other crusty bread fairly thin. Toast the slices in an oven until crispy. Serve with the tomato mix and some spoons…=) If you are being indulgent add some mozzarella to the mix or right onto the sliced bread.
September 30th, 2009 at 4:27 pm
My favorite “value item” at Whole Foods is the bulk chocolate. The quality is excellent and the price, compares favorably with chocolate that comes in 3 oz.-4 oz. bars.
I use the various brands (Valrhona, Callebaut, El Rey) in many creative ways.
One of my favorites is dark chocolate Spoon Fudge used as a dip or a dab with Food Should Taste Good Chocolate Chips, or, the Whole Grain Chips, both of which are scrumptious.
Below is my recipe for “Spoon Fudge”, which can also be heated and used as a sauce or as icing for cake.
Chocolate Caramel Icing &/or Spoon Fudge (aka Foon Spudge)
Use a good quality dark chocolate for this recipe.
1 ½ cups sugar 1 cup heavy cream
1/3 cup water 6-8 oz. quality dark chocolate (70-75%) such
7 tablespoons butter as Valrhona, Callebaut or Michel Cluizel
pinch of salt 2 teaspoons pure vanilla extract
Spread sugar evenly in the bottom of a small heavy-duty saucepan.
Pour water evenly over the sugar. Do not stir.
Swirl the pan gently over medium heat until sugar is dissolved and clear.
If sugar starts to crust around sides of the pan, brush it down gently with a clean pastry brush dipped in cold water.
Cover the pan tightly and increase the heat to medium high. Allow it to boil for 2 minutes.
Uncover and continue boiling until the syrup begins to darken around the edges. Swirl the pan gently and continue cooking until the syrup is uniformly amber in color. Don’t allow it to burn, as it will become bitter.
Remove from heat, add the butter and stir until it is smooth. Add the cream and stir until smooth. Add the chocolate and stir until smooth. Stir in the vanilla until smooth. (You can’t over-stir this recipe.)
Pour into a glass bowl or measuring cup and stir occasionally until it is desired consistency.
The icing (or Spoon Fudge) can be refrigerated in glass jars for at least a week.
Serve in a small bowl with Food Should Taste Good Chocolate Chips. Spoon Fudge dabs better than it dips, so be sure to provide small spoons for dabbing it onto the chip.
September 30th, 2009 at 4:27 pm
Sweet Potato-Pecan bites
These are super cheap when sweet potatoes are cheap. Just take some sweet potatoes, peel and microwave for 3-5 minutes depending on size and quantity (you do not want to completely cook them but they should be near done). (I recommend stabbing a few holes in them and wrapping them in a moist paper towel. Cut the sweet potatoes into cookie size slices. Spray or oil a cookie sheet and lay the pieces flat on the cookie sheet like they are cookies that are ready to bake. Lightly sprinkle with cinnamon and brown sugar and push a pecan down in the center. Bake for about 10-15 minutes and enjoy. They are delightful and healthy & my friends loved them!
September 30th, 2009 at 4:27 pm
Grilled tofu with Miso graze
Cut the firm tofu into 2×3 pieces.
Mix miso and mirin
Put the miso graze on top of the tofu and place them on the pan
Put it in the oven toaster and grill for 7 min
September 30th, 2009 at 4:28 pm
I place a block of 365 Cream Cheese on a plate, then pour 1/2 cup medium piquante sauce or 1/2 cup of jalapeno jelly (heated for about 30 sec. in the microwave) over it. Serve with garlic bagel chips, or corn tortillas that have been cut into wedges, sprayed with cooking spray and placed in the oven for 5-10 min. until crispy. Easy, inexpensive and YUMMY!
September 30th, 2009 at 4:28 pm
Not sure about the cost per bite, but these are pretty, festive and popular:
Hot Brie Kisses
2 boxes miniature phyllo shells (32 shells total)
or 1 box puff pastry, each sheet cut into 16 squares
2/3 lb. brie cheese, rind removed, cut into 1/2 in. squares
1/4 cup raspberry jam
If using puff pastry, thaw dough and roll lightly to remove creases. Cut each piece of dough into 16 squares and fit dough into miniature muffin tins.
If using phyllo shells, just place them on a cookie sheet.
Fill each shell/dough square with a piece of cheese and 1/4 tsp. of jam. Bake at 400 degrees for 10 – 15 minutes, until golden. Serve warm.
September 30th, 2009 at 4:29 pm
The raw ingredients of this dish are super affordable – particularly for a meat appetizer. Some prep is required, but the results are elegant and super autumnal. Enjoy!
Pork Cornets with Butternut Squash, Apple and Pear Relish
1 lb pork tenderloin
salt & pepper
2 tbs butter
2 cups fine diced (1/4 inch) butternut squash
1 apple, 1/4 inch diced
1 pear, 1/4 inch diced
2 thyme sprigs
cinnamon to taste
Put oven rack in middle position and preheat oven to 400°F.
Rub salt and pepper all over pork. Roast in oven until thermometer inserted into thickest end of pork registers 150°F, about 30 minutes. Remove from oven, cover with foil and let cool to room temperature, about 1 hour. Wrap in foil then chill until cold, about 2 hours.
In the meantime, prepare the butternut squash, apple and pear relish. Melt butter over medium heat, then add butternut squash. Saute for 5 min, then add diced apple, diced pear, thyme and cinnamon. Cover and cook until squash is tender. Season to taste with salt & pepper.
Cut chilled pork diagonally into 1/4 inch slices. Roll up each slice into a cone shape, secure with a toothpick. Fill each cone with a small spoonful of squash/apple/pear relish.
September 30th, 2009 at 4:30 pm
Here is a simple shiny gem of a dessert bite.
Needed:
mini fillo shells (frozen)
ricotta
current jelly
berries
Toast fillo shells in the oven for 3 to 5 minutes at 350F
Cool and fill halfway with a teaspoon with ricotta.
Place a fresh berry on top, Raspberries, Blackberries Strawberries, Currants, Gooseberries or whatever you would like. Mix up an assortment for a multicolored jewel effect.
Heat up the current jelly just until it is liquid and then glaze each filo berry cup with a spoonful of the current jelly.
This is a blue ribbon festive bite sized treat that is not too sweet and yet creamy, crunchy, tangy and berrylishous.
Easy to make and easy on the budjet and waistline.
September 30th, 2009 at 4:31 pm
Cook 2 chicken breasts and allow to cool. Mix together a bottle of ranch dressing and a small bottle of Frank’s hot sauce. Shred cooled chicken and combine with dressing and sauce. Add 4 oz. blue cheese dressing. Enjoy this Buffalo chicken dip with crackers and celery sticks. Perfect for a before dinner hors d’oeuvre at Thanksgiving.
September 30th, 2009 at 4:31 pm
Quick and easy Pizza Dip. This is great for kids, change up the toppings for adults.
1 8 ounce package cream cheese, softened, blended with 1/2 cup grated parmesan cheese. Spread in pie plate and top with 1 cup shredded mozzarella cheese, 1/2 cup pizza sauce and 1/2 cup chopped pepperoni. Dot the pepperoni with a few more spoonfuls of the sauce and a few sprinkles of the parmesan and mozzarella. Bake a 350 for about 20 minutes until cheese is melted. For adults or vegetarians change pepperoni to vegetable toppings like onions, peppers or mushrooms that have already been sauteed (about halfway cooked). Serve with your favorite chips or crackers.
September 30th, 2009 at 4:32 pm
Ok, a little embarrassed to share this easy recipe after all the lovely slow food recipes below. With grad school, work and family, this is what I serve on cold nights as my “desperation small bite” — a take off on the flavors of spanish potato and cod tapas. Everyone asks for the recipe, embarassingly enough.
Mini Tuna-potato cakes
1 can dolphin safe tuna, drained
1 egg (organic or local is best)
1 1/2 cups thawed Spud Puppies or other chopped potato product
Pepper (to taste)
Mix all ingredients, scoop or mold into small patties, fry on both sides in a lightly oiled cast iron pan until brown.
We’ve also patted this mixture into “If You Care”-brand mini muffin cups and baked in the oven in a mini muffin pan at 400 for 10 minutes. My friends report that this cooks well on a baking stone in the oven.
Good luck, happy entertaining
September 30th, 2009 at 4:32 pm
For a festive appetizer, place cream cheese on a serving dish. Pour your favorite Roasted Raspberry Chipotle Sauce over top of the cream cheese. Serve with pita chips and/or crackers. This is simple, delicious and disappears quickly!
September 30th, 2009 at 4:33 pm
Since entertaining can happen on short notice, I make recipes I can keep on hand for a period of time. Here are two of my favorites.
1) Lemon Dill Mustard: 2 cups Dijon mustard, 1/4 cup chopped fresh parsley, 1/4 chopped fresh dill, 1T lemon juice, 1T lemon rind – Mix well. The dill mustard added to sour cream (to taste) and boiled shrimp gets a dollop and few sprinkles of dried dill or a dill sprig if I have it and I have a tasty, elegant and economical appetizer.
2) Cranberry Sage Chutney (An easy to make and versatile recipe that is great on turkey at dinner, or on cold meats or cheese as an appetizer). It also makes a nice gift if I need a quick gift.
6 cups cranberries
1-1/2 cups sugar
1 orange, unpeeled, chopped, and seeded
1 small onion, finely chopped
1/4 cup raisins
1/4 cup slivered almonds.
12 dried dates, chopped
1/4 cup chopped crystallized ginger
1/2 cup cider vinegar
1t salt
1t dry mustard
3T chopped fresh sage or 1T dried
Place all ingredients except 2T of the sage in a non-aluminum pan and cook over medium low heat, stirring, until the sugar dissolves. Increase the heat and boil until the cranberries pop and the mixture thickens slightly, about 5-10 minutes. Spoon into one or more sterilized jars (recipe makes 8 half pints – plenty for the entire holiday season), wipe the rims clean, and seal tightly.
The chutney can be refrigerated for up to 6 months. To store up to one year, process in a hot-water bath for 15 minutes. Store in a cool, dark place.
September 30th, 2009 at 4:33 pm
Crab Stuffed Mushrooms is one of my favorites.
To make the filling take one package Cream cheese at or near room temperature and place in mixing bowl. Add to it about 3 to 4 ounces of finely chopped crab meat. (For a less expensive treat use imitation crab). Use a hand mixer at slow speed to mix the crab and cream cheese. You can do it by hand but your arm will get tired quickly.
Set aside.
Take a couple of dozen medium sized button mushrooms and remove the stems. Place on a cookie sheet and place in the over for 8 to 10 minutes at 350. Remove from oven. You will see that each of the mushrooms has a pool of liquid in them. Dump the liquid to empty the mushrooms and dispose of liquid.
Place mushrooms back on cookie sheet. Using a spoon put a good dollop of stuffing in each mushroom. Cover each mushroom with a bit of shredding cheese. I usually use medium cheddar.
Place mushrooms back in the oven for 5 to 8 minutes or until the cheese just starts to get golden on the edges.
I have never priced it out but for a very tasty treat it is relative inexpensive.
September 30th, 2009 at 4:33 pm
Ingredients:
1 4 oz. package Chevre (not seasoned)
1 8 oz. package of cream cheese, room temperature
1 head of garlic
1/4 cup sun dried tomatoes in olive oil
kosher salt and freshly cracked black pepper to taste
1 head Belgian endive, leaves separated
2 TBSP. fresh basil, chopped a la chiffonade
Roast the whole garlic in a 425′oven until soft. Squeeze garlic cloves into food processor and pulse until smooth with sun dried tomatoes (using some of the oil from the jar to help combine and for flavor.)
Add softened cream cheese, chevre, salt and pepper and pulse until smooth.
Pipe or spread about 2 tsp. of cheese mixture on the root end of each endive leaf. Arrange on platter and top with basil chiffonade. Should make about 20 hors d’oeuvres.
September 30th, 2009 at 4:33 pm
Cream Cheese Bites
Ingredients
2 8-0z. bars cream cheese (light is okay; don’t use fat-free)
2-3 eggs (3 for light cream cheese, 2 for regular) or use any egg substitute in the appropriate amounts
1 tablespoon granulated garlic or garlic powder
I loaf bread (whole wheat is okay, but white is better), crusts removed, each slice cut into quarters
Take 2 bars of cream cheese; place in mixer bowl.
Add the 2-3 eggs and 1 tablespoon of granulated garlic or garlic powder. Mix until thoroughly combined and smooth.
Take quartered bread; spread cream cheese and garlic mixture on each slice.
Place cream cheese side up on a cookie sheet. Put under broiler until top of cream cheese mixture is browned (anywhere from 2-8 or 9 minutes, depending on your broiler).(Watch them carefully; it can go from “not brown at all” to “oops, I burned it!” in just a minute.)
Repeat until all the bread and all the garlic mixture is used up. Makes a whole lot of little squares, depending on the number of slices in your loaf of bread. But don’t worry – one is never enough! We can go through a whole recipe for 6 people as an appetizer.
September 30th, 2009 at 4:34 pm
Black bean dip is the cheapest and most delicious appetizer! I buy 2 cans (each 15oz) of black beans, cut up a medium white or yellow onion, sautee the cut onion in about 2 tbsp of butter, throw the beans in (with the juice, do NOT drain!) and add some spices (cumin, crushed red pepper, garlic powder, doesn’t need salt but you can add)- walaa! Cook it until the juice is gone and the beans are almost solid- then let it sit and it will thicken. Makes a ton, but it’s always gone!… Pair with pita chips or I generally use tortilla chips. You can add some tomato if you wish.
September 30th, 2009 at 4:35 pm
I take a roasted chicken shred the meat for a couple meals.
For my small bites I take half the chicken chop it up. Mix in shredded carrots and Toby’s Feta Dressing and fill the 365 mini wheat pitas halved. Garnish with a cucumber slice. If I have yogurt I make a tzatzki sauce to accompany the pitas.
September 30th, 2009 at 4:36 pm
I love to offer a giant bowl of crisp,cool,UNCUT,fresh fruit and a variety of dips (and don’t forget the peanut butter)and crackers. Simple and to the delight of those who are looking for stressfree ways to enjoy the evening these really hit the spot! Small bites means frosted grapes,frozen after washed and rolled in sugar,served chilled! Beautiful and excellent in taste!
By the way,there is no better place to find unusual crackers & dips than at Whole Foods!
Collect different types of crackers from now until your holiday party,it’s easy on the budget and leaves simple shopping at the last minute.
Take it easy,your quests will love you for it !
September 30th, 2009 at 4:39 pm
~One very long English Cucumber
~One Container Tofutti Cream Cheese
~ 2-3 drops of Annie’s Vegan Worchestershire Sauce
1/2 of a mock veggie or chicken boullion cube crushed to a powder
1/2 cup ground Walnuts (or Ground Pecans or Ground Pistachios if on sale)
1 tsp crushed Parsley
2 minced Garlic Cloves
1/4 cup minced medium Vidalia Onion
pinch Salt, 1/8 tsp Black Pepper,
and…Paparika and Dill Weed to dust the tops.
In a medium mixing bowl mix the cream cheese, Worchestershire Sauce, crushed boullion cube, ground nuts, parsley, garlic, onion, salt, and pepper together, thoroughly; cover and set aside in the fridge – on a middle shelf toward the front.
Slide tines of a dinner fork down the length of the outside of the cuke to make those neat, decorative grooves. Slice off ends of Cuke(enough to get rid of the pointy ends). Slice *Cuke “coins” 1/8 to 1/4 in. thick. *If you find a really long cuke, you will end up with, at least 3 – 4 dozen “coins”. Place coins on a decorative platter. Take out filling mix from the fridge and stir ’til as smooth as can be! If you have a decorator with a medium tip, place cream cheese mixture in decorator then spritz mixture on the “coins” – evenly, equally, and generously. Dust appetizers with dill weed and paprika. If you can find sliced black olives on sale, a slice on each of these really adds to the presentation, taste, and texture – Enjoy!
~I’ve figured these come to, about, 35 to 42 cents each.
Vegan AND Delicious!!
(P.S. – sometimes I ad 1 -2 heaping teaspons of Follow Your Heart Vegan Veg Mayo, & it still keeps it under 50 cents per appetizer).
September 30th, 2009 at 4:39 pm
Stuffed Celery
1 stalk of celery cut into 3-inch pieces
1 8-ounce tub of dalmon flavor soft cream cheese at room temperature
Wth a spoon or cake icing piping bag with star tip, fill celery pieces with the salmon spread. arrange on a decorative platter. Serve.
Easy, Quick and inexpensive.
September 30th, 2009 at 4:41 pm
CREAM CHEESE APPETIZERS:
Loaf of Sliced Bread
1 Large Block Cream Cheese (softened)
2-3 Tbsps. Milk
1-2 Tbsps. Worcestershire Sauce
Salt & Pepper (to Taste)
Garlic Powder (to Taste)
1 Small Jar Pimientos
Chopped Parsley
Chopped Chives
1-2 Jars of Ready to Eat Shrimp Cocktail
1 Small Jar Green Olives
Cut bread slices into small “rounds” (you can get about 3-4 rounds from each slice – the leftover bread can then be used for turkey or chicken stuffing later on!). You can either keep the “rounds” soft, or lightly toast them on a pan in the oven. Mix together the softened cream cheese, milk, Worcestershire sauce, garlic powder, salt and pepper (may use any preferred spices to your individual taste). Spread bread rounds with cream cheese mixture.
Garnish the “rounds” with a wide array of toppings – I like to put thinly sliced pimientos strips with chives on some, the shrimp cocktail mixture with some parsley for garnish on others, and a few chopped or sliced green olives on others with maybe a couple of thinly sliced pimiento strips on top for some extra pizzazz!!
These little appetizers look colorful and beautiful on a large tray, and they get gobbled up quickly! People always want to know “how I made these”, and they always get “rave” reviews! You will enjoy the compliments you receive on these tasty little treats, while knowing that you didn’t spend a fortune creating them. Plus, you can get creative by using just about ANYTHING for toppings! Go Wild!!!
September 30th, 2009 at 4:42 pm
Long grain rice and spicey tomatoes sauce with turkey meat and black beans.
September 30th, 2009 at 4:42 pm
I’m not much of a big cook so one of my favorites is the Cedar’s Artichoke and Kalamata hummus ($2.99) and a bag of Stacy’s Naked baked pita chips ($5.99) Put into a nice serving dish and you have a great, easy and delicious party dip!!
September 30th, 2009 at 4:42 pm
Choco-Nut Pretzels
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup brown sugar, packed
½ cup butter
2 cups whipping cream
½ tsp vanilla extract
1 cups pecans
1 cup almonds
25 large pretzel rods
In a saucepan, combine brown sugar, butter, and whipping cream. Bring to a boil over medium heat and simmer, stirring constantly, for about 15 minutes. Remove from heat and stir in vanilla. Cool until thickened, after about 15 to 20 minutes. While the dip is thickening, chop the nuts and the white and semi-sweet chocolate chips in a food processor. Once the caramel dip has thickened, dip each pretzel into the caramel mixture, covering 1/2 of the pretzel. Then, roll the pretzel into the nut and chocolate chip mix. Let them stand on wax paper until the caramel has set. Makes 25 pretzels.
September 30th, 2009 at 4:42 pm
Tortilla roll-ups!
They can be made ahead of time, are festive looking and can contain fillings to meet any and all tastes (yes, even kids).
Before the party: simply lay out a tortilla of your choice (plain or flavored) and layer fillings (examples follow). Roll up, wrap in plastic wrap and refrigerate
Day of the party: after removing the roll-up from the refrigerator, remove the plastic wrap and slice into pin wheels. Arrange on platters.
Filling options are limited only by your imagination:
turkey, gouda and cranberry sauce
ham, swiss and champagne mustard
salami, provolone and dijon
roast beef and roasted red peppers
peanut butter and jelly
banana and apple butter
Don’t forget some vegetarian options!
You can also leave the sauces/spreads in labeled bowls instead of spreading on the roll-ups
September 30th, 2009 at 4:43 pm
Appetizer Sized Spinach Balls
2 packages chopped spinach (thawed and drained well)
1 cup fresh shredded parmesan or romano cheese
4 beaten eggs
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/4 cup finely minced sweet onion
1 1/2 cups seasoned stuffing cubes
1/4 teasp. garlic powder
1/4 teasp. ground pepper
1/2 teasp. salt
Cream together softened butter and cream cheese in large bowl. Add rest of ingredients to bowl and mix well, incorporating everything together.
With wet hands, shape mixture into teaspoon sized balls. Place on lightly greased baking sheet and bake at 350 degrees for 18-20 minutes.
May be served warm or at room temperature. Makes approximately 36-42 spinach balls.
September 30th, 2009 at 4:43 pm
I made these yesterday for a party and they were gone in minutes! I call them “bacon crisps”. Only 3 ingredients -
Top rectangular crackers (I use whole grain) with a small square of parmesan cheese. Wrap 1/3 of a slice of bacon around the cracker (completely covering the cheese), place them on a broiler pan and bake them in the oven @ 200 degrees for 2 hours. The best part is they can be eaten hot or cold, they make your house smell fabulous and if you can wait to eat them after the yummy smell, they can be frozen.
September 30th, 2009 at 4:45 pm
I have made these before and everyone loves them. Take crostini bread (or crackers) and spread evoo on them. Bake until they are toasted. When cooled to the touch spread some soft goat cheese on them and take a peppadew pepper and put a small piece of pepper on the top. They are yummy!
September 30th, 2009 at 4:45 pm
add this ingredient to recipe submitted for Buffalo chicken dip—one package of cream cheese softened.
September 30th, 2009 at 4:45 pm
I started making a White Bean-Tomato-’Un-Chicken’ dish several years ago. I’m a long time vegan so I use a mock ‘chicken’. It makes an excellent side dish, or you can spoon it onto toasted Italian bread, Bruschetta-style.
You need one can of small white beans. Either a dozen sliced grape tomatoes, or a can of fire roasted diced tomatoes. 1 bay leaf. 1 shallot. A small (about 3/4″) strip of ‘unchicken’ breast. I like May Wah’s “Healthy Chicken”.
Seasonings: a lemon wedge, garlic granules, salt, black pepper, a dash of soy sauce.
Drain the beans. Heat the ‘un-chicken’ strip until it’s warm. Dice it. Set is aside. Dice the shallot. Squeeze the lemon wedge into an ounce of water.
Heat a skillet over a medium flame. Once it’s hot, pour in a small amount of olive oil and coat the pan. Add the shallot and stir until the edges are brown. Then add the beans, tomatoes (or sauce) and bay leaf. Stir. Add all of the seasonings and the lemon water. Add the ‘un-chicken’. Lower the flame to low. Let cook, stirring occasionally for about 5 minutes.
September 30th, 2009 at 4:47 pm
important: Ingredient to be added to my Buffalo chicken dip is one package of cream cheese softened.
September 30th, 2009 at 4:47 pm
Colorful Holiday Tortellini Skewers … while boiling a package of tortellini, chop sun-dried tomatoes (in oil) into small bites, and wash the leaves of a bunch of fresh sage. Skewer a tortellini on a toothpick with a sage leaf topped with a piece of the sun-dried tomato. Arrange on a serving plate and sprinkle parmesan over the skewers …just a little snow effect as well as added flavor.
September 30th, 2009 at 4:48 pm
Artichoke/Pesto Dip
One of my favourite recipes calls for one package of cream cheese spread on the base of a serving plate. I like to use a long rectangular plate. On top of that place a thin to medium layer of pesto (depending on how much you like the taste). Cut up some artichoke pieces and spread on top of that and finish of with some grated parmesan. Serve with crackers and vegetables.
September 30th, 2009 at 4:49 pm
Hot Potatoes
Needed:
small, mini red potatoes or small fingerling potatoes
ricotta or sour cream
fresh chives
olive oil
sea salt or black volcanic salt
cavair (optional)
small scoop or small knive
Scoop the center out of the potatoes
Rub with olive oil
Place on a baking sheet and bake at 350F for 10 to 15 minutes or until done and a little toasty looking
Mix ricotta or sour cream with finely chopped fresh chives
Cool and scoop a dab of ricotta or sour cream chive mix into the middle
Top with a sprinkle of black volcanic salt or caviar, whichever you like.
Serve garnished with parsley.
Everyone will think that is tasty tidbit is very JACKIE O!
September 30th, 2009 at 4:49 pm
Every time I serve these, they vanish before I know it! Even people who ‘don’t like’ curry, love the sauce. Great for any kind of gathering especially around the holidays. Seems very lavish and special but are really very easy to make.
Baked Coconut Shrimp With Curry-Apricot Dipping Sauce
24 fresh or frozen jumbo shrimp with tails- peeled and de-veined
1 cup mayonnaise (low fat OK or experiment with yogurt or sour cream if you prefer)
3 tablespoons apricot preserves
1 teaspoon curry powder
1 ½ cups shredded unsweetened coconut, toasted
¼ cup cornstarch
1 tablespoon sugar
½ teaspoon salt
3 egg whites, slightly beaten
Preheat oven to 400 degrees
1.For sauce (chill for at least one hour before serving)
• In a small bowl stir together the mayonnaise, apricot and curry powder. Cover and chill until ready to serve.
2.Thaw shrimp if frozen. Rinse, pat dry. Set aside.
3.Spray a 15 X 10 X 1 inch baking pan with olive oil spray and set aside
4.In a large shallow dish, combine the toasted coconut, cornstarch, sugar and salt.
5. Place the beaten egg whites in a small shallow bowl.
6.Dip shrimp one by one into the egg white and coat with coconut mixture- pressing mixture firmly onto the shrimp.
7.Place coconut covered shrimp on baking pan in rows.
8.Bake for about 10 minutes in 400 degree oven until shrimp are pink/opaque and coconut is golden. Turn once halfway through. You will smell them when they are ready.
9.Serve with sauce
September 30th, 2009 at 4:50 pm
Very easy, quick, simple, light and inexpensive, but everyone loves these two appetizers! They are colorful and pretty. And HEALTHY.
1. Arrange on a plate:
– organic hard-boiled egg quarters around the outside edge
– organic tomato wedges (smallish) in ring
just inside ring of egg wedges.
– mound of black pitted small or med olives in center.
I use canned olives; rinse them well.
– sprinkle eggs and tomatoes with a little sea salt and
a bit of paprika on the eggs for color.
Provide serving fork or pincers to transfer to napkin or small plate.
2. On toothpicks or short skewers:
– a green or black olive
– a small piece of cheese
– half an organic strawberry or other seasonal fruit
Way less than 50 cents per serving. And HEALTHY!
Bon appetit!
September 30th, 2009 at 4:51 pm
Sweet or Spicy Mini-Potato Pancakes:
3 medium baking potatoes, peeled
(1 1/4 to 1 1/2 pounds)
1 cup Cheddar Cheese, grated
3 eggs
2 tablespoons chopped parsley
1/2 teaspoon crumbled dried sage
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
oil for frying
Toppings:
Sour cream, salsa, applesauce
1.) In a bowl, mix the cheese, eggs, parsley, sage, flour, salt and pepper. Set aside.
1.) Grate potatoes on grater blade of food processor (or use box shredder).
2.) Place grated potatoes on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).
5.) Add to bowl and mix well.
6.) Heat about 1/8-inch oil in a large skillet over medium heat.
7.) Slide rounded tablespoons of the mixture into the hot oil.
8.) Cook 3 minutes on each side or until goldenbrown. Drain on paper towels.
9.) Put some of the pancakes out with a bit of applesauce on top. For the rest, mix a little thick salsa with some sour cream to top.
September 30th, 2009 at 4:52 pm
Strawberry Marshmallow Dip
Take one container of cream cheese. Mix it together with a jar of Marshmallow. Cut up strawberries, canteloupe (or any fruit you like) and dip.
September 30th, 2009 at 4:52 pm
A very simple, pretty, and tasty appetizer that’s VEGAN!
Ginger Avocado Canapes
Ingredients:
8 Ginger Snaps
1 ripe avocado
4 tbsp extra virgin olive oil
2 tbsp pine nuts
Directions:
Mash the avocado with 3 tbsp of the olive oil. Spread the paste on each ginger snap and then drizzle the remaining tablespoon of oil over the top.
Lightly toast the pine nuts then sprinkle on top.
Serve and enjoy!
Serves: 4
Prep time: 10 minutes
All items can be purchased at Whole Foods and organic versions may be substituted for just a few cents extra!
September 30th, 2009 at 4:54 pm
Stuffed Mushrooms: 1 lb button mushrooms/ 1/2 onion,finely chopped/ 1/2 cup seasoned bread crumbs/ 1 T. olive oil/ 1 t. paprika/ salt & pepper to taste. Preheat oven to 350 degrees. On medium heat, heat oil in skillet. Remove stems from mushrooms & finely chop. Add stems & onion to skillet & cook until soft, about 2 minutes. Add breadcrumbs and seasonings & cook for another 2 minutes. Stuff caps with mixture and bake on a non-stick tray for 20 minutes or until tender.Enjoy!
September 30th, 2009 at 4:55 pm
A great sweet appetizer that’s always a hit at my place are mini fruit pizzas. It’s fast and simple to make.
1) Basically, you make small sugar cookies, your “dough”.
2) Once they cool, spread them with some chocolate hazelnut spread (like Nutella) which is basically you “sauce”.
3) Then, decorate with sliced fruit like strawberries, kiwi, or grapes, your “toppings”.
4) And ta-da, you have quick, easy, CHEAP, and impressive sweet appetizers that will dazzle Anyone!
Enjoy!
September 30th, 2009 at 4:55 pm
Mexican Real Deal
Take one jar of 365 Whole Foods salsa. To this add one
ripe mashed avocado. Place into serving dish.
Sprinkle with minced red onion (opt.)
Serve with blue corn chips. Yum-m-m!
So easy to prepare and a guaranteed pleaser. Beats
buying expensive premade dips.
September 30th, 2009 at 4:56 pm
I would like to win the appetizer contest and am submitting a garlic dip recipe. I put cream cheese and garlic cloves into a food processor, sprinkle a bit of wortceshire sauce and pulse. The combination is easy to form into a ball which I then top with freshly ground pepper. It is a real crowd pleaser when served with crackers.
September 30th, 2009 at 4:56 pm
My all time favorite would be veggie lumpia. It has mung bean sprouts, japanese sweet potato and carrots, and a few shrimp, about 10. I simply cut the sweet potato in small cubes, about 1cm by 1cm and 2 carrots and saute them in a bit of vegetable oil in a pan, i season it with some salt and pepper and seafood seasoning, toss in mung beans until wilted but still has a bit of a crunch. I take it out and cool it on the side, then i saute in that same pan some shrimp with some seafood seasoning as well until cooked. i peel the shell of it, toss in the food processor and chop until fine. combine shrimp and veggie mixture together, place about 1 tbsp of filling in lumpia wrappers and wrap tightly, lumpia roll should be about 3 inches long and 1 inch in thickness. makes about 30-50 rolls. fry the rolls in vegetable oil until golden brown.
dip is just 1/4 C vinegar, 1 garlic minced and salt and pepper to taste.
September 30th, 2009 at 4:56 pm
Cukecumber Coolies
Needed:
4 medium sized fresh cukecumbers (Kirbys are good)
Fresh chives (grow your own pot of chives, cheap, easy always fresh)
feta cheese
plain kefer
fresh parsley
Peel and slice cukes into 3/4″ thick slabs
Scoop out the center to form little cuke cups
Mix feta, kefer and chopped fresh chives togeter until creamy
Stuff cuke cups and sprinkle finely chopped parsley on top
Cool as a cukecumber!
September 30th, 2009 at 4:59 pm
My favorite appetizer for the holidays, or any time is this Spinach and Artichoke Dip:
1 8 1/2-oz. can quartered artichokes
1 cup cooked spinach
1 cup vegan mayonnaise (try Vegenaise)
1 cup soy Parmesan cheese
1 tsp. garlic powder
Salt and pepper, to taste
•Drain the liquid from the artichokes and chop coarsely. Add to a large mixing bowl.
•Drain excess liquid from the spinach, add to the mixing bowl with all the other ingredients, and mix well.
•Serve with chips, toasted bread, or sliced fresh vegetables.
Makes 10 servings
September 30th, 2009 at 5:00 pm
Mini Bagel halves topped with cream cheese, pesto sauce and a sliced cherry tomato or top mini bagel halves with goat cheese, roasted red pepper sauce and a sun-dried tomato.
September 30th, 2009 at 5:01 pm
When unexpected guests drop by during holidays I have this mixture already made (sealed in foodsaver bags) in fridge. I slice and then serve, quick & inexpensive.
(not that the mixture lasts in my fridge, we love this!)
Quick Festive Crab Tortilla Rollups
1 8 oz. block of low fat cream cheese softened (you can use lowfat, fat free or regular cream cheese) – To quicky soften microwave for 60 seconds.
1 8 oz.package flaked imitation crabmeat (I use 8 oz. package but you can also use 10 -12oz. package)
1 tablespoon dried parsley flakes
1/4 tsp white pepper (can also use black)
1/2 tsp. Mrs. Dash Tomato Basil Seasoning Blend (can omit if you do not like this)
1 package of Sundried Tomato/or Spinach Tortilla’s (can use both)
Mix first five ingredients together.
Then spread mixture on tortilla shells – depending on how thick you spread this will determine how many roll ups you will make.
I can usually get 6-8 tortilla rolls.
Roll up, chill then slice into pinwheels.
If desired you can sprinkle lightly with any shredded cheese, before rolling up.
*You can also add 1/2 diced red pepper & 1 sliced green onion also to the mixture, this makes for a more festive look.
If you add the pepper, green onion & even shredded cheese will make the mixture cover more tortilla’s.
September 30th, 2009 at 5:03 pm
I do believe that Whole Foods has found the tasteful, nutritious way of eating some of those “foods” you never before might have tried. I am crazy over your selection of vegetables, etc. and would challenge other young people to try.
September 30th, 2009 at 5:06 pm
My favorite appetizer is yoghurt cheese which I make by placing any plain yoghurt (brown cow is one of my favorites) in either a yoghurt cheese funnel if you have one or place some coffee filters over a jar, pour the yoghurt into the filter or funnel and let the whey drain out. I use the whey to make smoothies and I use the cheese for many desserts or for this dip. To make the dip I mix the cheese (which loses it’s tartness when the whey is removed) with any finely chopped veggies or herbs I have on hand or even salsa (I like Whole Foods brand of salsa) if the dip is too thick I add a little whey back. That’s it! You’re done! I keep yoghurt cheese on hand all the time so the dip is ready for crackers or chips in the about 5 minutes.
September 30th, 2009 at 5:07 pm
Warm Brie with Fig Preserves
1 T Butter
1/2 jar fig preserves(I use the one from the whole food cheese department.)
1 Brie cheese wheel.
1/4 c chopped pecans or chopped praline pecan(I use the whole food brand.)
Melt butter in a frying pan on low to med heat. Heat brie until slightly browned on both sides. Place on serving plate. If using plain pecans, add to butter until toasted. Add preserves until melted and warm. Serve over cheese. Serve with crackers.
September 30th, 2009 at 5:12 pm
I enjoy making cucumber crackers, with a touch of whole foods goat cheese, and 1/4 strip of sopressata (you get 4 piece from one thin slice of sopressata…make sure the sopressata is kept in tact and remains the full size of the slice).
Peel and slice a cucumber…. the slices should be under 1/4 inch.
Quarter lengthwise pieces of sopressata or other prepared nitrate free lunch meat that is long or wide like the sopressata.
Put like a thumbnail or less of goat cheese on the cucumber slice.
Wrap the thin strip of meat around the goat cheese and cucumber across the top and over the bottom.
Plate and serve.
Thats all. This is a great idea.
September 30th, 2009 at 5:15 pm
I like to grill pork tenderloin and cut up into small bite size pieces. I place them on a plate with BBQ sauce in a bowl in the middle surrounded by the pieces of meat and it is always the first thing on the table to go. Very popular and could not be easier!!
September 30th, 2009 at 5:15 pm
One of our favorites is to blanch a bunch of asparagus, a few minutes only, transfer to a bowl of ice water to stop the cooking, then layer in a paper towel to dry well. Do this an hour before or the day before. Prior to serving mix together soy sauce (about 1/4 c) and a drizzle of sesame oil (just a little). Put the asparagus in a serving dish and drizzle the soy/sesame mixture over them. Delicious!
September 30th, 2009 at 5:20 pm
Bacon wrapped, almond stuffed, figs! Sweet, salty and crunchy…who could ask for more!
September 30th, 2009 at 5:21 pm
Snap Peas stuffed with pipped bluechesse cream chesse blend
September 30th, 2009 at 5:21 pm
Single serving bean dip chips
1 bag of tortilla chips – Choose your favorite bag of tortilla chips (feeling daring? try blue tortilla chips for a sweet nutty flavor).
1 large can, or 2 small cans, of mashed (refried) beans – I like to make my own from whole beans. If you mash your own, you need to cook the beans to release the starches, mash and refrigerate. The beans should be cool for the chips
1 can Mexican Crema (Mexican sour cream, it’s thinner than sour cream.)
1/2 Package Guacamole
1/2 c plain yogurt (light mayonnaise works too)
juice of 1/2 lime
2 tomatoes diced
1 pkg of your favorite taco seasoning
1 bunch sliced green onions
Mix Guacamole, yogurt, and juice of lime into a mixing bowl. The guacamole should be thin like the Mexican cream.
Spread chips on a plate. Spread beans onto each chip. Add a thin layer of the Mexican Cream. Sprinkle with taco seasoning, not too much. Add tomatoes and green onion to taste. Drizzle chips with guacamole mix and serve.
This is a quick recipe, and very cheap. I serve it this way to fancy things up a bit, but if I need a large quantity, I just make a bean dip and serve with chips. It is a major hit either way! Having hot sauce, (Tapatio), on the side is a MUST!
September 30th, 2009 at 5:22 pm
Alice C: For a healthy,yummy after school or anytime snack – take one pound of tofu. Drain, blot off excess moisture with a paper towel. Cube and set aside. Next, mix together *whole wheat flour, paprika, salt, pepper, cornmeal, wheat gearm, garlic powder, (optional – cayenne powder). Beat one egg. Dip tofu cubes in beaten egg, drain and dredge cubes in dried mixture. Heat pan with olive oil or grape seed oil., Brown tofu cubes on all sides. Delicious eaten warm or cold. *whole wheat flour can be replaced with other flours. Tumeric, curry, cumin may also be added.
September 30th, 2009 at 5:22 pm
I always love bruschetta – and it’s easy to prepare! I buy a baguette, slice, drizzle with olive oil, buy a jar of premade brushetta and top it off by sprinkling parmesan over the top. yummy
September 30th, 2009 at 5:25 pm
Small Pita Pizzas. Easy to make and appropriate for all ages. Use whole wheat pitas or plain pitas. Place them flat on a cookie sheet that has tin foil on it.
Put marinara sauce on each pita and choose your favorite cheese, Mozarella or Havarti are my favorites. Sometimes I use shredded cheese and sometimes sliced cheese. Put the cheese on top of the marinara sauce and bake at 300 degrees until the cheese is somewhat browned but not too dark. Cut into triangular mini pizza slices. This is a winner and a great memory for all: ages 2 – 102!
September 30th, 2009 at 5:27 pm
I make puff pastry palmiers-style crisps with warm seasonal flavors. All you need is a package of puff pastry, some good natural or organic spiced apple butter, a brick of softened low-fat cream cheese, and some ground nutmeg to garnish.
First, you’ll need to preheat the oven to 375 F. Thaw the pastry sheets and unroll them, making sure to fix any cracks in the dough. Next, spread a moderately thin layer of cream cheese onto the entire surface of the dough, and then a layer of apple butter. Roll each edge of the dough into the center, jelly-roll style, and gently press together, making sure not to lose any of the filling. Repeat with other sheet(s). Using a knife dipped in warm water (this really helps), carefully cut the roll(s) into half-inch thick slices. Arrange slices on a parchment-covered baking sheet, and sprinkle with nutmeg, baking for 7-10 minutes or until puffed and golden brown.
Enjoy with spiced cider, cocktails, coffee, or as a sweet-savory complement to other hors d’oevres.
September 30th, 2009 at 5:29 pm
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon cayenne (optional)
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves, crushed
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, paprika, cayenne, parsley and oregano in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14×10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
*** To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400°F. for 15 minutes or until the pastries are golden brown.
Delicious and Cheap!!
September 30th, 2009 at 5:30 pm
A great small bite for the coming holidays is:
Use either homemade cranberry sauce(I make one with an orange & walnuts in it) or use canned cranberry sauce to which you added some chopped orange & chopped walnuts. Spread the cranberry sauce on a small rye bread or a thin slice of a baguette. Top with a slice of medium cheddar cheese. Heat in a 350 degree oven until the cheese is melted.
September 30th, 2009 at 5:31 pm
Patterson’s Irish Elephant Garlic Tahini Pesto Guacamole
2 small avocados – mashed
1 cup mild salsa or more if desired
1/2 cup more or less Sesame Tahini
1/4 cup more or less Basil Pesto
3 cloves Elephant Garlic – minced
stir well to thicken
For small bites, put a small amount on whole wheat pita squares(1.5 inch); add sprinkling of chopped parsley for garnish
To make sandwiches: spread brie cheese or hummus on two
slices of bread then spread Guacamole as thickly as desired; put spouts and/or shredded carrots on top of Guacamole; join to parts to make sandwich.
September 30th, 2009 at 5:40 pm
Tuna cheese ball: 1 (8 0z) pkg of cfream cheese, 1 (7 oz) can tuna, drained, 1 med. oniln, chopped, 1/4 c. minced parsely, 1/2 tsp Tabasco sauce, 1/8 tsp pepper, 1/2 tsp salt, 1 (4 3/4 ) pkg chopped pecans. Mix all ingredients together.
Refrigerate until hardened. Shape into a ball. Cover with parsley and roll in chopped pecans. Serve with crackers or party breads.
September 30th, 2009 at 5:44 pm
One of my favorite holiday quick and easy bites for parties is to wrap a slice of prosciutto or capicola around cantaloupe and honeydew melon chunks. The salty meat flavor mixes with the sweet fresh melon for a healthy and delightful treat! You can use a cookie scoop to ball the melon or cut it into chunks and secure with a festive toothpick (I like to find the bamboo ones!)
September 30th, 2009 at 5:48 pm
I love taking a block of cream cheese, covering it with red pepper jelly, and serving it with some wheat crackers. The whole thing costs about $10…definitely less than 50 cents per bite, quick, and easy!
September 30th, 2009 at 5:51 pm
contest entry for appetizer bite: slightly toast mini pieces of bread:if use large slice of say, rye, then cut into 4 pieces. smear some creamcheese on the toasted mini bread and add a mini sprig of dill and some paprika sprinkling and then a morsel of cut up artichoke heart: one artichoke heart piece will cover about 8 mini-bread pieces! top that with a sprinkling of parmesan or cheddar morsels and broil very briefly and voila!fantastique and in the price range u require!hope I win – i love to shope at whole foods!
September 30th, 2009 at 5:51 pm
This recipe came from my old synagogue’s cookbook.
You need a loaf of bread, 8 ounce cream cheese, stick of butter and cinnamon sugar.
Melt butter in a bowl. Pour cinnamon sugar in a separate bowl.
Spread cream cheese on bread. Fold and cut with cookie cutters or a Pampered Chef Cut-n-Seal. Or simply cut off the crust and press edges of bread to seal. Dip in butter and roll in cinnamon sugar. Bake at 350 degrees for 10-15 minutes.
September 30th, 2009 at 5:52 pm
My husband and I made up a batch of these brazilian (not ripe yet) mangoes drizzled with homemade poblano and red pepper and roasted garlic salsa that turned out unbelievably yummy and sooo healthy for you!! This one will become a regular snack in our home. We started by preparing the salsa by roasting and chopping 1 poblano pepper, mixed it with 1 crushed hot roasted red chili pepper, 1 crushed roasted red pepper, half a bunch of cilantro finely chopped, 1 roasted garlic clove crushed, quarter of a cup of extra virgin olive oil, 1 tablespoon of white vinager, 1 tablespoon of organic key lime juice, salt and black ground pepper to taste. You may increase recipe measures accordingly. By the way, the salsa goes with almost anything, it enhances the flavor on omelettes, fish, steak, etc. Peeled brazilian mangoes (approx 1 per person), sliced the firm delicious flesh, serve and enjoy. This a great and healthy appetizer and the approx. cost was about $2.00 because we got the produce on sale and only used enough for four.
September 30th, 2009 at 5:53 pm
Spinach Dip
1 pkg frozen chopped spinach
1 bunch scallions
1 can water chestnuts chopped
1 leek soup mix
1 cup mayonnaise
1 cup sour cream
1 loaf Tuscan Italian Round bread
Cook spinach and drain well.
Chop scallions, water chestnuts and combine with spinach.
Add soup mix to mayonnaise and sour cream.
Mix all ingredients, except the bread, together.
Sccop out the inside of Italian bread. Break into smaller pieces and use to eat with the dip.
September 30th, 2009 at 5:56 pm
Holiday Tortilla Roll Ups
Spread a flour tortilla with ranch dressing. Sprinkle on green onion blades chopped. Then sprinkle on chopped
pimentos. Roll the tortilla. Chill. Cut into sections. Serve. Simple, inexpensive, festive and yummy.
September 30th, 2009 at 5:56 pm
my favorite “small bites” holiday appetizer comes from my Mom – these are easy to make and keep in the freezer to use as needed – no need to thaw !!
CHEESE SQUARES
1 loaf very thin Pepperidge Farm bread
2 jars Old English Cheese Spread
cut crusts off 27 slices of bread – mix the cheese so that it is easier to spread – spread the cheese on 3 slices of bread and stack – cut the stack into 9 squares – repeat with rest of bread – place on baking sheet
BAKE at 350 for 15 to 20 minutes until a nice light brown
** can be frozen prior to baking ** no need to thaw – just pop in preheated oven and enjoy : )
September 30th, 2009 at 6:00 pm
Savory Spinach Tart with Goat Cheese
Serves 8 to 10
Pastry:
1 ¼ cup unbleached all-purpose flour
¼ tsp. sea salt
¼ cup cool water
¼ cup extra virgin olive oil
Filling:
1 tbsp. olive oil
2 shallots, chopped fine
1 pound fresh spinach or Swiss chard leaves
salt and freshly ground pepper
2 oz. fresh chevre
4 large eggs
1 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 400° (205°C).
Prepare the pastry by combining the flour and salt with a whisk. Stir in ¼ cup water, then the olive oil and mix until thoroughly blended. Knead briefly. Press the dough into a 10-inch tart pan with a removable bottom.
Wash the Swiss chard or spinach and remove any large stems. Coarsely chop the leaves and place in a skillet, sprinkle with salt and pepper and cook over medium high heat until most of the liquid has evaporated. Place the greens in a colander and let cool for a few minutes.
In the same skillet, place the olive oil and shallots and sauté for 3 minutes.
Squeeze as much liquid as possible from the cooked chard, then add it to the skillet and sauté for a few more minutes. Remove from the heat.
Combine the eggs, a little salt, pepper and cheeses with a whisk in a medium bowl. Add the chard and shallot mixture and combine with a wooden spoon.
Pour the mixture into the prepared pastry shell.
Bake for about 40 minutes until golden brown on top. Slice into thin slices as you would a pie and serve at room temperature.
Note: You can make this tart a few hours in advance, but do not refrigerate it, as the crust will become tough. It will be fine at room temperature until you are ready to serve it.
September 30th, 2009 at 6:00 pm
My small bites names is Piggee Candee. It’s very easy to make and is a huge hit at office parties, family gatherines, etc. Be warned! You may find yourself eating the whole recipe!
2 packages (uncured)extra thick bacon
2 cups brown sugar
1/2 tsp cayenne pepper (optional)
Pre-heat oven to 350.
Mix brown sugar and cayenne pepper optional in large bowl. Do not use cayene pepper if children will be eating this. Cut bacon in inch size sections. Put bacon in bowl with sugar (and cayenne) and mix till bacon is well coated. Separately place each piece of bacon on a cooking sheet. Sprinkle leftover mix on top of bacon on the cooking sheet. Let cook for 20mins. Be careful when removing baking sheet as the mixture will be hot and gooey and may drip. Gently place pieces of bacon on a cooling rack with paper towels underneath. Let cool completely for an hour. You can put in a separate cupcake cups or have in a large bowl (a pig shaped dish would be perfect) and watch people devour this unbelieveably delicious treat!
September 30th, 2009 at 6:03 pm
I make a cauliflower dip that is creamy and delicious, but completely healthy and provides a full serving of veggies. It is fat free and an amazing appetizer to serve with Whole Foods whole grain tortilla chips or toasted whole grain pita chips.
Creamy, Healthy Cauliflower Dip
1 cup low-sodium vegetable or chicken broth
5 cups fresh cauliflower florets (or thawed frozen florets)
¼ cup fat-free sour cream
6 tablespoon chopped fresh chives
4 teaspoon coarse mustard (with seeds)
Salt and pepper to taste
Preparation
Bring vegetable broth to a boil in a large saucepan. Stir cauliflower florets and return to boiling. Reduce heat, cover and simmer for seven to nine minutes or until cauliflower is tender. With a slotted spoon, transfer cauliflower into a serving dish and cover. Raise heat to high, and bring broth to a boil for four to five minutes or until liquid is reduced to about two tablespoons. Whisk in sour cream, chives and coarse mustard. Return cauliflower to pan, and toss with sour cream mixture. Season with salt and pepper, and serve.
September 30th, 2009 at 6:06 pm
Chutney Cheese Ball
8 oz. cream cheese (fat free is healthier & creamier)
1/4 cup chutney
1 tsp. curry powder
1/4 tsp. dry mustard
1/2 cup coconut
Mix all ingredients and serve with Triscuit Crackers
or
Mix first 4 ingredients, roll into a ball, roll ball in coconut(looks like snowball is a nicer presentation), then serve with Trisuit crackers.
I never tell anyone what the ingredients are until after they’re tasted this, as so many people are fussy about certain ingredients. I have never met anyone who did not love this recipe. It is easy,quick, and inexpensive to make, and unique enough that no one else will be bringing this flavor to a party. Mine never makes it to the serving table because poeple are grabbing at it on the way!
September 30th, 2009 at 6:09 pm
Asparagus in Toasted Sesame Oil:
Very easy and delicious. All you need are fresh asparagus- stalks should not be too thick so that they are tender. Cut the ends, wash, dry, and lay them out on a baking dish. Sprinkle with salt, pepper, and brush with toasted sesame oil. Broil each side for 3-5 minutes on High. Keep an eye on them as they tend to burn quickly. Don’t overcook as they will lose their crunchiness. Great for get togethers or just everyday dinners. Our toddlers love them.
September 30th, 2009 at 6:11 pm
I love to take a small baguette, slice it very thinly, spread some capriole cheese, a thinly sliced tomato, and some sea salt – if you want to be a bit more gourmet, use a very small pinch of “fleur de Sel” sea salt and a dusting of pepper. it is always a hit with both kids and adults and is beautiful to serve, yet cost conscious.
September 30th, 2009 at 6:11 pm
Danielle’s Version of Healthy Tapas:
Israeli Couscous & Veggie Salad
8 Ounces of 365 Israeli Couscous
2 cloves garlic, chopped fine
1 Green Zucchini
1 Yellow Zucchini
1 Red Bell Pepper
1 small bunch of asparagus
1 pint cherry tomatoes
Fresh Basil
1 cup 365 Extra Virgin Olive Oil
1/2 cup balsamic vinegar
1 tsp 365 Dijon Mustard
salt & pepper to taste
*Start with your salad dressing: Whisk together balsamic, EVOO, dijon and garlic, set to side. Pour half of dressing over vegetables to marinate. Grill vegetables indoors/outdoors until they are cooked through, I like to use my foreman grill!
*Follow direction’s on box for Couscous: Saute with olive oil over medium until golden then add water, bring to boil, cooking 12 minutes.
Toss grilled vegetables in with couscous, add salt and pepper to taste, top with fresh basil! Serve room temperature and plate in small salad bowls.
This is a perfect start to any meal, vegetarian or not you will be sure to enjoy it!
September 30th, 2009 at 6:12 pm
Old friends of mine came up with this one to their credit; and it’s aptly named the “Amazing Taste Sensation.”
1 baguette ($2-3)
6 cloves of garlic (25 cents?)
1 small jar or homemade marinara sauce ($2-3)
8 oz. blue cheese (any kind will do) ($4-8)
1. Slice baguettes into 1/4″ thick circles (approx. 25-30 slices)
2. Mash six garlic cloves with about 8 ozs blue cheese (more or less to your liking); garlic press works great.
3. Spread mashed garlic-cheese on each baguette slice.
4. Line up on cookie tray & broil for 2 minutes or less until toasted brown and cheese is bubbly.
5. Heat marinara sauce and serve on the side for dipping.
That’s about 25 to 40 cents apiece and they’re absolutely delicious!
Hani
@fiercehugs
http://www.fiercehugs.com
organic baby clothes
September 30th, 2009 at 6:12 pm
Easy and colorful for holiday and beyond. Everyone likes to break off a piece of
LAVOSH PIZZA:
One large lavosh cracker
Brush on a thin layer of olive oil
With a paring knife, “flick” pieces of softened cheese, e.g., Blue Castello or a mild chevre, all over the lavosh.
Add a handful of currants and dried cranberries.
Add chopped sage.
Bake at 350° x 10 minutes or until the cheese bubbles.
September 30th, 2009 at 6:14 pm
I love Rachael Ray’s Chick Pea, Roasted Red Pepper and Rosemary Spread. So cheap and easy to make out of the pantry!
September 30th, 2009 at 6:14 pm
This recipe for “mini pepperoni quiche” has become a favorite at our annual holiday party.
In the dairy section, buy 1 package of round biscuits. Preheat oven to 375 degrees. Cut each biscuit into 4 quarters.
Place one quarter of a biscuit into each section of greased mini muffin tins. Combine 15 ounces of ricotta, 2 eggs, 1/4 pound diced pepperoni, 1/4 pound diced provolone cheese, and a dash of parmesan cheese. Using a teaspoon, place 1 teaspoon of the mixture into each section of the mini muffin tin. Bake at 375 degrees for 15 to 20 minutes. Makes about 40 mini quiche.
September 30th, 2009 at 6:17 pm
I like to check out the cheese on special- usually a better price then the regular grocer and much better tasting.
September 30th, 2009 at 6:17 pm
Cucumber slices topped with red pepper hummus. Surprisingly good. I don’t even like cucumber normally. Try it! I eat it all the time, but it seems appropriate for a California holiday party – red and green colors and cool cucumber for potentially warm weather.
September 30th, 2009 at 6:20 pm
One of my favorite appetizers can also be a main dish–it’s called Southwest Chicken. You’ll need 2tbsp olive oil; 1 clove garlic pressed (or you can use powder if in a hurry); 5 tsp chili powder; 1 tsp cumin; 1 tsp oregano; 1/2 tsp salt; 1 pound skinless, boneless chicken breasts. Combine all but the chicken and brush it over the chicken breasts. Cook in oven at 350 degrees or on the grill until done (time varies with oven). Cut each into pieces and serve with toothpicks.
I love the simplicity of the recipe, but it tastes like you’ve slaved over it. It gives me time to prepare other items when I’m entertaining.
September 30th, 2009 at 6:21 pm
Spicy Herbed Nuts
Set oven to 350 degrees.
2 Tbsp. butter
1/2 tsp. canola oil
1 tsp. dried thyme
1 1/4 tsp. salt
1/4 tsp. cayenne
2 cups mixed nuts or any single kind of your choice. (My favorite is pecans.)
Place the oil, the salt, the cayenne and the thyme into a bowl. Melt the butter, add to the ingredients in the bowl and mix well. Add the nuts to the bowl and toss gently until well coated. Spread the nuts on a baking pan and roast in the oven for 10 to 12 minutes. Serve nuts warm.
Mmmmmm.
September 30th, 2009 at 6:21 pm
ELEGANT CHEESE-STUFFED MUSHROOMS
1 1/2 to 2 lbs fresh mushrooms (1″ to 1 1/2″ diameter ideal size)
1 (8 oz) package softened cream cheese.
Dash of salt
Dash of Worcestershire sauce
Dash of ground nutmeg
Freshly ground black pepper to taste
1 cup grated or shredded Parmesan cheese (deli type, not dry)
Preheat oven to 350 degrees.
Rinse mushrooms and lightly pat dry; gently remove stems (use stems in other recipes). Place mushroom caps on lightly greased baking sheet.
Combine remaining ingredients except 2 tablespoon Parmesan cheese.
Mix well. Spoon mixture into mushroom caps. Sprinkle with saved cheese.
Bake at 350 for 20 minutes (until slightly browned) Serve at any temperature.
September 30th, 2009 at 6:23 pm
Turkey Rolls
Organic Flour Tortillas’
Cream Cheese
Tomatoes (thinly sliced)
Avocados (thinly sliced)
Thinly sliced Organic Turkey
Organic or Homemade Jam or Cranberry Sauce
Lettuce
Take one tortilla and spread a thin layer of cream cheese covering the whole tortilla, then layer turkey over the cream cheese. Spread Jam over the Turkey lightly just enough to add yummy sweet flavor. Layer the avocados over the jam and then add a layer of tomatoes, top with leaf of lettuce. Start at one end and roll up the tortilla with all the ingredients in it being careful not to push any ingredients out. Slice into appetizer size bites and serve, if they are messy and not staying together stick a toothpick in them. Enjoy!
Options: You can use different meats – prosciutto/melon, beef or an all vegetable roll. Spice it up and use caramelized onions and sautéed garlic.
Rebecca Wright
September 30th, 2009 at 6:30 pm
1 Cucumber, quartered lengthwise and then halved (to make pickle-like spears), arranged on serving tray.
Juice of one Lime, squeezed over the top of the cucumber spears
Cayenne pepper, sprinkled lightly over the cucumber spears.
(I SAID LIGHTLY)
September 30th, 2009 at 6:31 pm
These are killer good cheese puffs. Every time I take them to a party, people beg for the recipe. Even people who don’t think they like blue cheese love them. They are always the first appetizer gone at any party. Guaranteed success every time!
BLUE CHEESE PUFFS (Makes 48 servings)
16 oz. cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1/4 cup minced fresh chives
3 – 4 oz. blue cheese, crumbled
1/2 teaspoon cayenne pepper
1 – 2 loaves thin-sliced firm white bread, such as Sunbeam
paprika for garnish
Combine the cream cheese and mayonnaise in a medium bowl and mix well. Stir in the onion, chives, blue cheese and cayenne pepper. Cut the bread into rounds with 1 1/2 or 2 inch round biscuit cutter. Mound about one tablespoon of the cheese mixture on each round.
Place the rounds on a baking sheet. Freeze, covered, until firm. When ready to serve, bake the rounds on the baking sheet in a 350 degree oven for 15 minutes. Sprinkle with paprika. Serve immediately.
NOTE: You may transfer the frozen rounds to ziploc bags for longer freezer storage.
September 30th, 2009 at 6:33 pm
STOP THE PRESSES!!! I meant to say PITTED green olives in my cream cheese/olive spread, not UNpitted. OOPS!
September 30th, 2009 at 6:34 pm
This is my favorite appetizer: you can make it early in the day and leftovers are great in an omelet or over steamed or broiled fish! So easy and SO addictive!
Carmelized Peppers and Onions:
Thinly slice two sweet white or yellow onions
Thinly slice two red bell peppers
Mince 1-2 cloves garlic
Saute in 2 Tablespoons olive oil and 2 Tablespoons unsalted butter on medium-low heat for 20-30 minutes or until onions and peppers have softened and caramelized. Salt to taste.
Stir in 1/4 cup of thinly sliced basil and remove from heat.
Let come to room temperature.
Great scooped up with thinly sliced baguette!
September 30th, 2009 at 6:34 pm
Take one granny smith apple. Core and cut into 8 slices. Wrap each slice in 1/2 piece of maple smoked bacon. Hold together with a toothpick. Cook in microwave 1-3 minutes until bacon is cooked.
September 30th, 2009 at 6:36 pm
For the holidays, I make a sweet and savory “canape” using Ginger Snaps, a smear of brie cheese, and a dab of my Aunt Ruth’s homemade Cranberry & Orange Relish. You could use purchased Cranberry & Orange Relish; however, Aunt Ruth always generously makes too much for us to use simply at Thanksgiving so I save small containers of it for caroling parties, family get togethers, and for snacks. Even my 2 year old nephew loves em. It seems so much more elegant when you see and taste them then when I describe them as they are so shamefully simple to make. A little brie goes a long way… in a pinch, I have even used the kind of brie that comes in a log shape but it isn’t as good as a really creamy brie.
September 30th, 2009 at 6:36 pm
My favorite appetizer is a mediterranean dish highlighting the lovely tastes of pine-nut hummus, red pepper hummus, and calamata olives (pitted) with Stacy’s pita chips on the side. I add an Aruban/Dutch specialty of edam and gouda cheese cut in thin slices on the side. I pair it with a nice red wine and it sets a lovely international mood for the dinner guests.
September 30th, 2009 at 6:37 pm
I like to make a simple garlic toasted round bite. I buy the premade garlic round toasts, spread a little fig jam or apricot jelly on it, a slice of sharp provolone cheese, and you can also add a date slice. No cooking and items are very inexpensive to make.
September 30th, 2009 at 6:37 pm
Marinated Olives
Supplies: black, green and kalmata olives, fresh lemon, EVOO,Fresh Rosemary, 6 garlic cloves.
Prepare 6 cups of asssorted olives,lightly crush garlic,1/4 cup EVOO, 1 lemon cut in half and use 1/2 of lemon with pulp, Toss and marinate for an hour…can be left out of fridge to marinate…serve with tooth picks…great…ENJOY
September 30th, 2009 at 6:38 pm
A nice variation on the holiday would be a variation of the puerto rican dish, rellenos de papas, or stuffed potato balls.
Simple peel, cut up, and boil a few sweet potatos until you can stick a fork through them (like regular potatoes). Drain and then mash them up until fairly creamy, adding milk if need be.
You can also add some holiday spices, such as cinnamon, nutmeg, pumpkin spice etc (you can also add a little honey).
Make small quarter-sized meatballs out of the potato mixture and stick a small cube of mozzarella cheese inside each.
Roll through flour and dip in egg white.
Fry in vegetable/canola oil until it browns.
They should be good as is, but you can make a butter/brown sugar sauce if need be.
You can also use pumpkin or various squashes with this dish.
September 30th, 2009 at 6:39 pm
Margherita pizza appetizers
You can either purchase the premade frozen pizza crusts, or make your own. I like to use two small crusts from Glutino in the frozen aisle. Brush the crust with olive oil. In a small bowl mix together fresh shredded mozerella(the amount really depends on how cheesy you like your pizza), two cloves of garlic crushed with a half cup of mayonaise. Spread cheese mixture evenly over the two crusts. Slice several roma tomatoes fairly thinly and space evenly over the cheese mixture on the crust. Take some fresh bufallo mozarella and slice it thinly. Place a small slice of the cheese over each tomato. Bake until golden and bubbly!
September 30th, 2009 at 6:40 pm
Beef Bites
1 lb. steak or more
2 cloves garlic, cut into small pieces
1/4 cup onions, cut into small pieces
1/4 cup dry red wine
1/4 cup flour
puff pastry, one block (may buy frozen)
1 egg/water
toothpicks
green olives
Chill steak in freezer 15 mintues to make it easier to cut. Cut into small cubes. 1/2 inch.
Brown cubes in skillet and set aside.
Put garlic, onions in skillet and brown. Add butter if needed.
Add red wine, stir.
Add flour, stir.
Add the beef back and let simmer on low for 30 minutes til cooks down.
Let puff pastry thaw, dust with flour, cut into 1/2 inch cubes.
When beef is done, take each cube, add pastry top, brush lightly with egg/water coating, then put toothpick through to hold together.
Bake 15 min at 350 degrees to brown pastry.
Add olive slice on top through toothpick when cool.
Serve.
(Use the leftover sauce to flavor something wonderful or drizzle over your beef bites.)
September 30th, 2009 at 6:42 pm
I buy a bag of small sweet peppers, red, yellow, orange. Split them in half, clean out seeds, purchase one container of flavored cream cheese your choice and fill peppers and you have a quick inexpensive snack bite.
September 30th, 2009 at 6:45 pm
Cheesy Olive Appetizers
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 can (4 1/4 ounces) chopped black olives, drained
1/2 cup mayonnaise
1/3 cup chopped green onions
About 4 doz Triscuit crackers
Roma tomatoes or any tomatoes (small slice to top each cracker)
* Combine the first five ingredients in a bowl.
* Spread above on each cracker
* Top with a small slice of tomato
Place on un greased baking sheet
Bake at 375 degrees for 7 minutes
Serve immediately
Yields about 4 dozen
September 30th, 2009 at 6:46 pm
my favorite, favorite,for so long now.Especially for taking to parties, you can put it together once you’re there. Simply lay a block of cream cheese, cover with a layer of baby shrimp, as many or few as you’d like, and top with cocktail sauce, it will run down the sides.dig in! Serve with crackers. No cooking or waiting required and so quick and inexpensive to make yet so, so yummy!
September 30th, 2009 at 6:48 pm
Simple & Hearty – Pretzel Dip:
1×8 oz cream cheese (light ok)
2.5 TBS mayo (light ok)
2 TBS Dijon or Mister Mustard
0.5 TBS (or 1.5 tsp) Worchstershire sauce
0.5 TBS (or 1.5 tsp) horseradish
0.5 TBS (or 1.5 tsp) milk (if need creamier)
Cream all together and serve with thick pretzels
Simple & Sweet – Chocolate-dipped Pretzels:
This is so pricey, when bought ready made, but very reasonable when you do it yourself. You can also get fancy and add sprinkles, etc.
September 30th, 2009 at 6:50 pm
My sister-in-law got me hooked on these and now I hook my friends! Take a 3″ round slice of salami and smother cream cheese on it and then roll a pickled green bean up inside these yummy snacks. Good for me to have with gestational diabetes. Once you start eating them….you can’t stop.
September 30th, 2009 at 6:50 pm
Date Surprise
Ingredients
Dates, Medjool variety
Walnuts, shelled and in half or quarters
This is a nice sweet and healthy snack, a before dinner appetizer, or desert alternative.
Take the pit out of the dates. As you pick out the pit, try to leave the fruit whole–as 2 halves. Take a walnut and put inside your pitted date and gently press the fruit closed. Make as many as you would like.
Instead of walnuts, you could put almond butter inside or whole almonds too.
September 30th, 2009 at 6:51 pm
Buffalo Chicken Dip
3 large boneless chicken breasts
1/2 C. diced celery (optional)
1 small bottle of your favorite hot sauce
1 8 oz. pkg. cream cheese
1 C. Ranch or Blue Cheese dressing
1 C. shredded Mexican or Cheddar Cheese
Tortilla chips, crackers, pita chips or cut-up veggies for dipping
Simmer the chicken breasts until done (about 20 min.) Dice cooked chicken. Mix together w/ other ingredients. Place in sprayed ovenware pan and bake for 30 mins on 350. Mmmmmmm, enjoy!
September 30th, 2009 at 6:52 pm
Out of all the things I serve at parties, by far the most popular is my bacon wrapped water chestnuts in barbecue sauce! I take two cans of drained whole water chestnuts, wrap a small piece of bacon around each, securing them with a toothpick. I bake them on a cookie sheet at 350 for about fifteen minutes, until the bacon is crisp. Then I put them in a chafing dish, cover them with barbecue sauce (I use Sweet Baby Ray’s), and keep them warm during the party or open house. They are delicious, crunchy, bite sized and low cost. Two cans serves a crowd well.
September 30th, 2009 at 6:56 pm
Coconut Shrimp
September 30th, 2009 at 6:59 pm
For me, time is money. So, I buy the best ingredients I can find for recipes that don’t require a lot of ingredients or cooking (makes them a “green” dish as well). My mother taught me one of my favorite bite-sized party foods: “Stuffed Dates” (at least one boyfriend got a kick out of that title): ingredients are dates, cream cheese and nuts (originally walnuts but, if you’re allergic, almonds or cashews are good too). Remove the date seeds if they are not already pitted, fill them with a spoonful of cream cheese and then top with a nut. Yummy! as an appetizer or dessert!
September 30th, 2009 at 7:01 pm
Stuff whole pitted dates with whole almonds…quick, tasty, and healthy
September 30th, 2009 at 7:01 pm
OK, simple, easy, yummy, a party hit!
1. Chop celery sticks into bite-size but also pick up-able-size pieces.
2. Spread goat cheese on the celery (cream cheese can work too.)
3. Pop either a whole walnut or a half on top of the cheese.
4. Option: on the cheese: smaller walnut piece along with a dice of apple!
And Voila! done! get a platter and serve!
I go for organic celery, walnut and apples (and if you do cream cheese I suggest organic too.)
But no matter how you do it up, it’s got my fave texture combo, creamy and crunchy!
I call this, “The Waldorf Salad Bite”
Waldorf Salad speaks to me of the holidays in NYC, my hometown.
September 30th, 2009 at 7:03 pm
Apple Slices with Cream Cheese Dip
This is a fast and greatly enjoyed snack, especially during the autumn months, when a variety of apples are in season! Grab several of your favorite apples – tart or sweet. Wash, core and cut into wedges of desired thickness. Place around the outside of a plate or serving tray.
In a small serving bowl (a soup bowl also works well), cream softened cream cheese with 1/4 to 1/2 cup of light brown sugar or to taste. Stir in one tablespoon of vanilla to mixture. The vanilla adds to the taste and also makes the mixture lighter.
If not eaten right away, a small amount of lemon juice brushed on the apples keeps them from turning color.
I’ve used this snack at meetings. The apples are nutritious and refreshing, they go well with other snacks,and the recipe can serve a lot of people.
September 30th, 2009 at 7:04 pm
1 jar of any flavored chutney
softened cream cheese
little ginger sauce if too thick
Mix together and spread on small crackers.
If you want you can top with a pine nut, a golden raison or any small dried fruit or nut.
Enjoy
September 30th, 2009 at 7:06 pm
A quick and inexpensive appetizer that is always good and healthy is taking a short skewer and placing on it a grape tomato, a piece of mozzarella cheese, a leaf of basil; repeat that once and end with a tomato. If you don’t have fresh basil, sprinkle a little dried basil over the tomatoes and cheese once on a serving plate.
You can use full fat or part skim cheese. You may also use lactose free cheese.
September 30th, 2009 at 7:07 pm
For something quick, easy, frugal and very pretty, Take a block of organic cream cheese and season with either
(Savory)
Season Salt
roasted garlic-sliced thin
(Sweet)
Apricot jam or cranberry sauce
Sliced Almonds
Then wrap in canned biscuit dough rolled out to 1/8″ thick. Bake in Hot oven (400) for 10 minutes. Serve with baguettes or your favorite crackers.
September 30th, 2009 at 7:14 pm
Cream Cheese Date Bites-Split one side of some whole, pitted dates and fill with whipped reduced fat cream cheese, then top each with a pecan half and you have an appetizer so simple, but so rich and delicious.
September 30th, 2009 at 7:19 pm
Hummus with green and red bell pepper slices is great “small bite” appetizer. It’s simple, good for you and a make-ahead meal that won’t have you scrambling at the last minute.
Ingredients
2 cans chickpeas, drained and rinsed
Fresh or dried herb blend – try parsley, thyme, oregano and basil
2 gloves of garlic
Salt and pepper
1 lemon
Olive oil
Red bell pepper sliced in strips
Green bell pepper sliced in strips
Directions: Add herbs and garlic to a food processor or blender and pulse until chopped. Add chickpeas, about a tablespoon of olive oil, the juice of one lemon and a pinch of salt and pepper. Blend until smooth. Add more olive oil as needed. Also, adjust salt and pepper to taste. Serve in decorative bowl surrounded by pepper slices. Enjoy!
September 30th, 2009 at 7:19 pm
Veggie ‘pizza’ squares: Using two packages of croissant rolls, seam all dough together in a large baking pan. Bake as directions on can instruct. (Poke holes in the crust if any bubbles pop up.) Let the crust cool. In a medium bowl, combine one container of dill dip, with 1/2 package of cream cheese. Spread mixture over cooled crust. Top crust and mixture with 1 large diced tomato, 2 cups of broccoli, 2 cups of cauliflower, 1 small red onion, 2 shredded carrots, 1 diced green pepper. Top it all off with 2 cups of shredded cheddar cheese. (Or any cheese blend you like.) If you like, garnish with cilantro or scallions! You can also use any veggies you like. Makes 60 squares for about $15! At a quarter a square this serves up A LOT of people. The flavor is buttery from the crust, and the dill dip and vegetables really kick it up. I make this for almost any occasion, and you can always modify it from what you might have on hand!
September 30th, 2009 at 7:21 pm
“Texas Cavier”
this is the absolute best! People will beg for the recipe, very southern and good.
1 can Black eyed peas (drained)
1 can Black Beans (drained)
1 can white shoepeg corn (undrained)
3 roma tomatoes (diced)
1 bunch green onions (chopped)
1 bunch cilantro (chopped)
1 packet dry italian dressing mix, mixed with enough olive oil to form a paste
Combine all ingredients in a bowl cover and refrigerate overnight.
Serve with tortilla chips
September 30th, 2009 at 7:38 pm
I love making a vegan version of traditional caprese. Instead of cheese, I use tofu. It’s really simple, tasty, and inexpensive.
You’ll need:
1/2 block 365 Whole Foods Extra Firm Tofy
Bunch Basil
2 tomatoes
Olive Oil
Pepper
Salt
Balsamic Vinegar
Slice the tofu and tomatoes into 1/4 inch thick slices. On a plate, alternate a slice of tomato, followed by a slice of tofu, followed by a leaf of basil until all are used. Sprinkle liberally with salt and pepper, and drizzle with balsamic and olive oil. Voila!
September 30th, 2009 at 7:42 pm
Spinach balls (great for picky toddlers, too)
Thaw 1 cup of frozen spinach. Mix together with 1 cup of whole wheat stuffing mix, 1/2 cup of shredded cheddar cheese, 1 egg, 1 tsp. of garlic powder, and 1 tsp. of oregano. Form 1 inch balls, and place on greased cookie sheet. Bake in 350 degree oven for 12 – 15 minutes. Enjoy!
September 30th, 2009 at 7:45 pm
Spinach and Cheese Squares
These are divine! Served them hot or cold.
Melt butter in a 9X13 pan.
Mix 3 eggs, 1 cup flour, 1 cup milk, 1 10 oz pk frozen, chopped spinach, thawed and drained,
1 small chopped onion, 1 tsp baking powder and 8 oz shredded cheddar cheese all together and spoon into pan. Bake at 350 for 35 minutes. Cool before cutting into squares. I bring this dish to every gathering–everyone always asks for the recipe!
September 30th, 2009 at 7:51 pm
1) Hardboiled Quail eggs stuffed with caviar and chilled on basil granita.
2) Baked Mussels with Chili Garlic
3) Cucumber Avocado Relish on Mini Tostada/or on baked Pita chips
4) seared ahi tuna with avocado on crostini
5) Pot roast shredded beef on thyme pancakes topped with a glace’
September 30th, 2009 at 7:51 pm
For the holidays, my mother and I always make delicious blue cheese popovers and cranberry brie bites. They’re delicious, very easy to make, and inexpensive but special. I like to use Maytag blue cheese (from Iowa) for the popovers — I can buy it at my local Whole Foods. Any nice brie works beautifully for the cranberry brie bites. Bon Appetit!
BLUE CHEESE POPOVERS
2 large eggs
1 c milk (room temp)
2 T butter, melted (plus more for tins)
1 c flour
0.5 t salt
pinch of pepper
1.25 ounces blue cheese, crumbled
1 T thyme, roughly chopped (optional)
In large bowl, whisk eggs, milk, butter, flour, salt and pepper. Whisk until no lumps. Stir in cheese and thyme. Refrigerate batter in covered container for at least 2 hours, up to one day.
Oven rack at highest position. Preheat oven to 425 degrees.
Butter mini muffin tins. Fill cups to top with chilled batter. Bake until puffed and golden brown, around 18-20 minutes. Delicious served warm.
BRIE & CRANBERRY BITES
1 1/2 cups cranberry sauce
1 puff pastry sheet
1 brie triangle, chilled
Preheat oven to 375 degrees.
Thaw puff pastry sheet flat, then cut into squares (approx 3 inches each) and press them into mini muffin tins. Place a 1-inch slice of brie in the center of each puff pastry and top with approximately 1 tablespoon of cranberry sauce.
Bake 10 minutes or until puff pastry corners are golden brown. Let cool 5 minutes before serving.
September 30th, 2009 at 7:55 pm
At family holiday gatherings, we ALWAYS had this appetizer on a tray:
celery stuffed with cream cheese
Topped with walnut pieces
You could also do any nut combination you like, or raisins…
My boys especially loved peanut butter in place of cream cheese…but for me, it’s got to be cream cheese and walnuts!!
September 30th, 2009 at 7:56 pm
I take a tortilla, spread cream cheese on top, lightly sprinkle with any variety of seasoning salt. I then cut it like a pizza into 8 triangles, roll it up from the wide end to the small end and stick it together with and olive on a toothpick.
September 30th, 2009 at 8:03 pm
FESTIVE ASPARAGUS TRIANGLE ROLL-UPS (Makes 24)
Preheat oven about 300 degrees.
3 Large Tomato Tortillas (cut into 4 triangles)
3 Large Spinach Tortillas (cut into 4 triangles)
Whole Foods Brand Dijon Mustard (spread a little onto each Tortilla triangle)
Cheese – Your choice of type (thinly sliced and cut smaller than Tortilla) – Place on each Triangle
Asparagus – Fresh (Cook until tender) or Whole Foods Brand Frozen Asparagus (follow package instructions)
After following steps above, place Asparagus on Tortilla triangle and roll up. Use a little more Dijon on the edge and place on cookie sheet. Heat until cheese melts. Enjoy!
September 30th, 2009 at 8:04 pm
Blue Cheese Pinwheels
1 package puff pastry
1/2 -3/4 cup blue cheese
Open puff pastry and roll out. Crubmle blue cheese onto rectangle shaped puff pastry. Roll up starting at long side of rectangle. Bake at 350 for 20 – 30 minutes. Slice in 1/4 inch widths.
September 30th, 2009 at 8:07 pm
Holiday Apple Bites –
Ingredients:
Apple, with sour flavor (Granny-smith is your basic)
Prosciutto, a few slices
Asiago Cheese, thick chunks
Holiday Spice (Ginger, Nutmeg, Cinnamon)
Directions:
Slice apple into 1/4″ thick wedges, cut wedges in half.
Fold small piece of prosciutto and place on top of apple bits.
Place small chunk of asiago cheese on top.
Skewer with toothpick.
Top with a dash of Holiday Spice. Serve at room temperature.
September 30th, 2009 at 8:11 pm
Southwestern Corn Dip
1 pkg. softened cream cheese
1 16 oz. can drained sweet corn
1 small can green chiles
1 bag tortilla chips
Mix cream cheese, corn, and green chiles in a microwave safe bowl and heat until soft enough to thoroughly stir and mix. Cool to room temperature and serve with chips. YUM!!
September 30th, 2009 at 8:12 pm
My favorite snack & appealling appetizer is cooked bacon wraped around a warm prune. Not crispy bacon but cooked & soft. The prune you can just heat a little in the microwave then secure with a tooth pick. YUM
September 30th, 2009 at 8:18 pm
My favorite easy and cheap holiday (or anytime) entertaining recipe are mozzarella, tomato, basil skewers! They are holiday colors, require no cooking and can be made in a flash. Just grab some wooden skewers, add cherry tomato, mozzarella ball, basil leaf and repeat. They are delish with a drizzle of olive oil and a light salt and pepper! YUM!
September 30th, 2009 at 8:19 pm
For a festive and inexpensive platter of goodies buy round water crackers. Spread cream cheese or a layer of spreadable fancy cheese and top with a dollop or red or green pepper jelly. Add mint or parsley leaves to tray for a treat sure to “spice up” a holiday party.
September 30th, 2009 at 8:19 pm
These are very good for winter or summer elegant entertaining and are simple to make:
Smoked Salmon on Cucumber
3 cucumbers, sliced
3 oz. smoked salmon
2 Tbsp. milk or cream
8 oz. package cream cheese
1 small bunch dill
1/2 onion
Process smoked salmon, milk, cream cheese and 2 sprigs of the dill and onion in a food processor until the mixture is creamy, thick and smooth. Spread each cucumber slice with the mixture and top with a small piece of dill if desired.
September 30th, 2009 at 8:20 pm
I make mini lamb meatballs – use 1 pound of ground lamb – add the usual breadcrumbs, milk and egg, but add a little allspice and a dash of cinnamon. Add, salt, pepper, onion, parsley, romano cheese – roll into bite size meatballs and brown in the oven at 350 for about 25 minutes or until done. Great little appetizer or with pasta if you want. They are fantastic!
September 30th, 2009 at 8:21 pm
1 1/2 c. cooked rice
1 block extra firm tofu
1 c. water
1/2 c. finely ground almonds
1/2 c. wheat germ
2 Tbsp. tamari
Blend 3/4 of the rice and 1/2 the tofu with the remaining ingredients, then transfer to a bowl and mix in remaining rice and tofu with a fork. Form into 1″ balls and bake on greased sheet for 30 minutes at 350F.
September 30th, 2009 at 8:36 pm
The first thing my family wants to know when they come for Christmas dinner is if I have made my Pesto Cream Cheese Dip with Roasted Red Peppers. There is nothing easier than this 3-ingredient dish that I absolutely can’t keep on the table; it disappears that quickly! I take 1 block of 365 cream cheese and spread it into a festive, round bowl. On top of that, I spread a small jar of pesto, then top with chopped, roasted red peppers. This is a delicious appetizer spread for crackers, bread, crudites, just about anything. In addition, it is quick, inexpensive, and looks absolutely gorgeous on your table at the holidays!
September 30th, 2009 at 8:42 pm
Sweet potato fries are a much better use of sweet potatoes than the traditional candied yams
My favorite way to make them is the slice 2 medium sized sweet potatoes into fry-shaped pieces, then toss them in a bowl with 1 tbsp. olive oil, 1 tsp. of cinnamon and 1 tsp. of cumin. Spread out on a pan and bake at 425 degrees for 30 minutes, turning halfway through. Aside from being cheap, this recipe is also nice because it is so flexible – if you want softer fries, bake for less time; a longer cooking time for crispy fries. If you want more of a traditional fry taste, just use salt and pepper for seasoning; for a spicy fry take out the cinnamon and add red pepper flakes. I’ve got my husband hooked on them and whenever he sees sweet potatoes on top of the fridge he asks if I’m making fries 
September 30th, 2009 at 8:44 pm
BLEU CHEESE AND CARAMELIZED-ONION SQUARES
Preheat oven to 425 degrees.
Crust:
Spread pre-made PIZZA DOUGH into a large cookie sheet(with edges), gently but firmly stretching and flattening it in the pan for about 5 minutes until it doesn’t shrink back. Lightly coat the entire surface with olive oil, poke it all over with a fork, and bake at 425 for about 7 minutes, till there are a few browned patches on the surface. Remove from oven and set aside.
Topping:
2 Tbsp unsalted butter
2 Tbsp olive oil
3 large onions (about 2 lbs), halved and thinly sliced
1 Tbsp finely chopped fresh rosemary (more is good!)
1 tsp sugar
½ tsp salt
1 ½ cups (about 6 oz) crumbled bleu cheese
Melt BUTTER and OIL in large skillet over high heat, add ONIONS and cook until they are soft and beginning to brown, stirring frequently. Add ROSEMARY, SUGAR and SALT, and season with PEPPER. Reduce heat to medium & continue to cook until the onions are soft and dark brown. [cover occasionally, but let the water evaporate a bit so the onions don't get too wet]. This process can take as long as 40 minutes to get them soft & really brown.
Using your hands, spread onion mixture evenly over the cooled pizza dough and sprinkle with the BLEU CHEESE. Bake until crust is golden and cheese is bubbly – about 15 minutes. Let cool, cut into squares and serve.
[A special touch for extra flavor: using your hands, spread a very thin – almost visually imperceptible – layer of apricot jam across the dough before laying on the onions. After the bleu cheese is added, top with a light sprinkle of pepper all over. Nice juxtaposition of the sweet (jam) and the slightly hot (pepper).]
September 30th, 2009 at 9:04 pm
Artichoke Petals for 9
Ingredients:
1 large artichoke
3 Tbsp ghee (clarified butter)
1 tsp brown mustard seeds
1/3 C cashews or pine nuts
1/3 C chopped cilantro
1/3 tsp salt
optional: fresh or dry shredded coconut
Steam artichoke 40 minutes or until tender. Set aside.
Over a low flame, heat ghee and sautee mustard seeds a few minutes until grey. Add nuts and cook 1-2 minutes until golden, remove from heat to a dish. While this cools, arrange artichoke petals on a platter outward from center, like a rose. Scoop out the prickly inside remaining and cut up the heart. Stir heart, salt and cilantro into nut mixture and spoon this topping into petals. Garnish with coconut if desired.
Namaste!
September 30th, 2009 at 9:06 pm
Pecan-Rolo-Pretzel “Turtles”
This is a very easy mini-dessert. Simply place a Rolo on top of a pretzel, place in the toaster oven until the Rolo begins to melt. Remove from the toaster oven and press a pecan on top of the Rolo. Place in the toaster oven again for another 30 seconds or so.
September 30th, 2009 at 9:09 pm
Moorish Asiago-stuffed Dates & Bacon
Ingredients :
Per Batch -
12 dates, pitted
12 1 ½ x ¼ x ¼ -inch squares Asiago cheese
(If larger dates that you pit yourself, cube the cube larger)
4 slices smoked bacon, each cut crosswise into 3 pieces
Smoked Paprika for seasoning
Preparation :
Preheat oven to 425 degrees. Using a small knife, make a small cut in side of each pitted date.
Insert 1 piece of cheese into each date. Brush bacon with smoked paprika. Wrap each date with one piece of bacon, with the paprika side against the date. Secure bacon with a toothpick. Arrange dates on a small rimmed baking sheet or a broiler pan. Roast until the bacon is browned on bottom, about 6-8 minutes. Turn the dates; roast until the bacon is totally cooked, about 6 minutes longer. Transfer to a plate & cool slightly. Remove baking toothpicks before serving; display with bamboo mini forks or decorative picks for bite-sized enjoyment.
Fast, easy & can be assembled the night before baking & stored in an airtight container. Bake slightly before party time or during the party. Great blend of sweet & savory for just pennies. Enjoy!
September 30th, 2009 at 9:10 pm
Salmon Mousse is my favorite holiday ‘dig in’ dish. It looks like Christmas because the mold is redish and then you could dress it up with greeenery and serve toast points or healthy whole grain crackers. C’mon…we all know how healthy salmon is! This is elegant, healthy AND different from your cheese log. Hey I love cheese but there are no Omega 3s! Thanks to Whole Foods for being there for us. I travel up to Chicago from NW Indiana often just to shop at your stores.
September 30th, 2009 at 9:11 pm
Family and friends ask for this appetizer every holiday season. Any remaining sauce can be utlized with holiday ham.
Rumaki
2 lbs bacon, cut slices in half
3 cans whole water chestnuts, drained
Wrap each water chestnut with 1/2 strip of bacon, stab with a toothpick to secure. Bake at 350 degrees for 40-45 minutes in a 14 inch pan with sides. Remove from pan and place each one on paper towels to drain. There will be a large amount of grease to discard. Return the wrapped chestnuts to the pan and pour sauce over.
Sauce:
2 cups of sugar
1 cup of cider vinegar
1 cup water
2 teaspoons pepper
1/2 teaspoon salt
4 tablespoons pimento (I purchase the sliced/diced ones in the glass jar)
Boil 5 minutes. Then mix together 3 tablespoons of cornstarch and 4 tablespoons of water, prior to adding to sauce (no lumps then). Add and then cook the sauce until thickened. Pour over the toothpick secured bacon/water chestnuts.
(Just as good if made the day before and warmed in the oven on low heat for approximately 30-45 minutes prior to serving)
September 30th, 2009 at 9:13 pm
what a bargin…
September 30th, 2009 at 9:21 pm
I learned that I love to make sweet and salty I take Ginger snaps, sea salt, orange juice & zest, with beaten eggs yolks to make a whipped topping. The Ginger Snaps are drizzled with a orange juice and sea salt. I whip up the egg yolks add the orange zest. The whole thing takes about 15 minutes prep work as you beat the yolks as you drizzle the orange juice& sea salt over the ginger snaps. Then top with crystalized orange or another type of dried fruit -cranberries, apricots, golden raisins or another pinch of sea salt the flavors explode and its different than usual canapaes and refreshing to taste.
September 30th, 2009 at 9:31 pm
With a rolling pin, roll pieces of white bread or thin sourdough bread slices out flat. Spread each with a light spread of mayonaise. Wrap a piece of prociutto or thin ham around a piece of raw asparagus. Lay onto the bread slice and roll up. Pop under the broiler or bake until light golden brown. Serve!
September 30th, 2009 at 9:33 pm
Onion Pakodas:
Thinly slice a medium onion. Mix Gram Dal Flour, salt, red/green chilli powder, pinch of baking soda, onion and water.
Deep Fry my dropping balls in the oil. You can also use sliced zucchini, potato, spinach and jalapeno(remove the seeds). Ketchup goes well with these pakodas.
I love it caz it is so easy to make and very tasty.
September 30th, 2009 at 9:34 pm
Stuffed tomatoes:
Take 10-12 small Roma tomatoes, cut the top off and spoon them out carefully. Dice 1 apple (Granny Smith is best) and 1 pickle; pieces should 1/4 inch or so, and mix them with 1 tbsp mayonnaise (I prefer organic). Fill tomatoes with mixture and keep in refrigerator for 1 hour – or serve right away. Funny how people try to guess the ingredients! Light, fresh, tasty and healthy!
September 30th, 2009 at 9:37 pm
Small bites-Party food:
bottom: hard white cheese (little squere)
midlle: slice of banana
top: piece of grape
put together with wood stick
it’s soooooo tasty, great with wine…:-)
September 30th, 2009 at 9:41 pm
Easy, cheap and delicious: White Bean Dip
You can make more of this if you are having lots of guests, but the basic recipe is:
Saute 2 or 3 cloves minced garlic in olive oil until nicely fragrant, then add some crushed red pepper, sea salt and freshly ground pepper. Drain a can of cannellini beans and add to the oil and garlic, saute until warm, and then mash well. You may need to add some liquid–you can use water, the liquid from the beans, or stock; I find water is just fine. You may also add herbs; I often add thyme and it seems to go well, but this is just great plain. Serve with a loaf of thinly sliced baguette. We also have this on baguettes with arugula for lunch or dinner.
September 30th, 2009 at 9:43 pm
Onion Tart
Rich and satisfying, indulge!
Carmelize 5 pounds of sliced onions in butter and olive oil.
Spread on top of thawed puff pastry sheets, bake until lightly browned in a 350 degree oven approximately 10 minutes. Grate gruyere cheese on hot tart, slice and serve!
September 30th, 2009 at 9:44 pm
This is a favorite appetizer at my holiday parties…
Buffalo Chicken Dip
2 large boneless chicken breast halves(1 pound total)
6 Tablespoons hot sauce(or to taste)
1 package(8 ounces cream cheese cut into 1-inch chunks
1/2 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1)Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for 6 to 7 minutes or until internal temperature reaches 170 degrees on an instant read thermometer. Remove chicken to a plate to cool. shred using 2 forks.
2)Place chicken and hot sauce in a medium size skillet. Heat through. Add cream cheese and dressing and heat until blended. Add half the shredded cheese, stir until melted.
3)Place in crock, sprinkle top with remaining cheese Serve warm…heat in oven at 350 for about 15 minutes. Serve with crackers tortilla chips or toasted bread points. Makes 10 servings.
September 30th, 2009 at 9:45 pm
Coconut macaroon balls are tasty and inexpesive little treats. Just mix 1 T honey with 1 T hot water till combined. Add 1 cup shredded unsweetened coconut, 1 tsp vanilla, and 2 egg whites. Combine and form into 1 1/2″ balls, place on a lightly greased cookie sheet, and bake at 375 degrees until lightly browned, about 10 minutes. These are very impressive delicacies for the cost and effort required!
September 30th, 2009 at 9:46 pm
Raw Broccoli soup
I bunch organic broccoli
1/2 red organic onion
Juice 2 organic lemons
1/4 cup organic olive oil
2 cloves raw garlic
1 tablespoon grey sea slat
Blend all ingredients in blender until very smooth
Chill
Serve cold with diced organic red peppers
September 30th, 2009 at 9:51 pm
Take cleaned breast of chicken-filet into thin slices-take bread crumbs, parsley a lot of garlic-saute onions cut small-sliovers of carrots-into the breast of chicken spoon some of the bread crumb mixture and roll up-lay them in a roasting pan until chicken is done- Slice roll ups into 2 inch pieces, insert toothpick -keeps well in the freezer-use olive oil to moisten when making it-
September 30th, 2009 at 9:56 pm
Here’s a little something that’s always a big hit, no matter what the season………
Take a block of cream cheese & put it on a platter, plate or in a shallow container.
Next, add on top of cream cheese, 1 can of crab meat or 2 cans, if you really like crab meat.
Then, pour cocktail sauce over it and serve with good hearty crackers, like wheat thins or triscuits. Add a serving spoon, if you like.
ENJOY!!!
It’s quick. It’s easy. Inexpensive. Tastes divine.
September 30th, 2009 at 9:57 pm
Healthy Jelly Cookie Bites
Indgredients:
2 prepared pie crusts
No Sugar Added Jelly or Jam (any flavor)
Directions:
Roll out one pie crust onto a flat baking sheet. (Ungreased)
Spread NSA jelly over pie crust. (approx. 1/4 inch thick) leaving 1/2 inch bare at the ends.
Brush water over the bare 1/2 inch of the pie crust
Roll out second pie crust on top of the jellied one.
press the edges together
Using a pizza cutter, cut into 1/2 to 1/4 inch pieces
Bake (do not move cut pieces!!) in a 400 degree oven until pie crust starts to turn golden brown (about 5-10 minutes depending on your oven)
LET COOL!!! IF YOU DO NOT YOU WILL RECEIVE SEVERE BURNS TO YOUR MOUTH!!!!
(Bonus: any jelly that leaks out of the cookies, makes a great candy garnish. Remove leaked jelly from tray when slightly warm and shape into curls or whatever shape suits your fancy. Place on top of cookies or on serving tray for a pretty [and Yummy] garnish)
September 30th, 2009 at 10:11 pm
Crispy Cucumber Sandwiches!
Ingredients: 1 Cucumber. 1 loaf of small party rye. 1 cup mayonaise. 2 cloves of garlic. 1/8 t paprika.
Take a cucumber and peal it up to 90% depending on how much green edging you would like. Then remove the ends and slice it in cross sectional pieces (that’s round!). Create a bowl of water with ice cubes and place the cucumber rounds on top of the ice water and chill in refrigerator from 1 hour to over night depending on your own prepping style and needs. Mince garlic and add to mayonaise. Spread mayoniase-garlic spread on party rye pieces. Place cucumber rounds on top. Sprinkle with paprika for taste and color. Enjoy a light and healthy treat!
September 30th, 2009 at 10:14 pm
Rye crackers, slices or havarti light or light provolone cheese and slices of tomatoes on top. Also you can add small size veal cutlets to those bites. yum!
September 30th, 2009 at 10:33 pm
Buffalo Chicken Dip
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips
Spread cream cheese into an ungreased shallow 1 quart baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.
Great dip for holiday and Super Bowl parties. I have made this with low fat and/or no fat products and it still good.
September 30th, 2009 at 10:40 pm
Toasted, Topped and Spiced Pita Wedges with Baked Brie
Ingredients:
Pita Wedges – Cut with pizza cutter, toast w/fav spices
Baked Brie – Bake until soft, spread on toasted, spiced pita
wedges
Toppings – We like ours with a “dob” of jalepeno jelly or
mango chutney. Go crazy … just about anything
makes a good topping on these “amall bites”
of finger food.
Let your imagination or pantry dictate toppings. These are great for company, holidays or special occasions. Quick, easy and tasty. Serve warm. Warning: They go fast!
September 30th, 2009 at 10:40 pm
A recipe a friend passed to me, which I tried with much success: Wrap a small strip of prosciutto around a dried plum and secure with a toothpick. Place on a cookie sheet and bake in a 300 degree oven until the prosciutto has crisped a bit, about ten minutes. Serve immediately.
September 30th, 2009 at 10:43 pm
SWEET MUSTARD & HAM QUICK BITES (GLUTEN-FREE)
1- pkg round or square Rice Papers
1/2 lb. thinly shaved Turkey Ham
4 oz Dijon or Spicy Brown Mustard
2 or 3 tbl. Honey to taste
1- 8 oz pkg low fat Cream Cheese (let soften before using)
1 small tub soft/silken Tofu
6 medium green onions: cleaned,trimmed,sliced length in half
Soften paper in warm water, lay on paper towel, pat dry. Mix
mustard and honey, spread thinly. Layer 2 pcs Turkey Ham. Mix softened Cream Cheese and drained Tofu, use whisk or beaters until very soft and creamy. Spread over Ham (you will have some leftover to use as fruit dip). Lay half of Green Onion and roll up into cylinder, flipping sides inward as rolling. Cut in half, half again, or until 8 pieces. Makes up to 96 pcs. Keep refrigerated until ready to serve.
September 30th, 2009 at 10:47 pm
A party favorite (especially here in Texas where we like things “HOT”) are my stuffed jalapenos.
1lb. jalapenos (or more based on # guests)
1 container flavored cream cheese (I like the veggie or garlic)
4-5 pieces of cooked and crumbled bacon
about 8oz. cheddar cheese (or your preferred melting cheese)grated
1. Cut the jalapenos’ tops off and slice lengthwise. Remove membranes and seeds (or leave in a few for HOTTER bites)
2. Spread the cream cheese inside the hollow jalapeno
3. Sprinkle a few bacon pieces on each one.
4. Sprinkle grated cheese on top.
5. Put in oven just to heat through and melt cheese, @ 350, for about 15- 20 min.
Most people can’t get enough of these. They ALWAYS go fast, plus it’s budget friendly. Enjoy!
September 30th, 2009 at 11:00 pm
Our holiday family gathering favorite. It is quick and inexpensive for a small bite before a big Thanksgiving dinner.
1 block of cream cheese, 1 small shallot-chopped, 5 or 6 rehydrated sun dried tomatos, 1 clove of garlic, salt, pepper and herbs d’provence.
Put it all in the food processor. Pulse until blended, but still chunky.
Serve in a nice bowl and spread on an inexpensive water cracker. Delicious!
September 30th, 2009 at 11:07 pm
These are really easy to make and healthy for you.
1 Bundle of Asparagus
1 Pack of Smoked Salmon
1 Pack of Roasted Seaweed (Each piece is about 1.5 inch in width)
Wash all the spears of asparagus in cool water. Cut off an inch from the bottom of each spears, compost them. Cut the rest of the asparagus to 1.5 inch pieces. Using a steamer basket above boiling water, or a saucepan containing about 1/2 cup boiling water, add asparagus and cover pan. Cook until all pieces are tender, about 6 to 10 minutes.
Slice the smoked salmon to 1 inch wide strips.
Wrap each piece of salmon around 2 pieces of asparagus.
Wrap the roasted seaweed outside of the salmon.
If you run out of salmon, it will be perfect for the vegetarians!
Simply wrap the seaweed around the asparagus, they taste almost as good!
Arrange each “roll” around a plate and place more seaweed in the center of the dish.
September 30th, 2009 at 11:16 pm
Chicken Salad Cups
Boil some boneless chicken breasts. Drain water, and remove from pot. Let cool. When cool enough to handle cut into pieces and then place into a food processor with mayonaise, salt & pepper to taste, garlic powder, and some sweet relish. Blend well. Serve in phyllo dough cups. Yields about 30-50 cups depending on size of chicken breasts. Totally delicious!!
September 30th, 2009 at 11:23 pm
Medjool Date Appetizers
12 Medjool dates
1 Organic Cream Cheese carton
24 Walnut pieces
Cut dates in half.
Put cream cheese in each date half.
Top with a large walnut.
Enjoy!
September 30th, 2009 at 11:46 pm
Made this up:
Balsamic Blue Flatbread
1 refrigerated pizza crust
1 C Organic Balsamic Vinagrette
1 T roasted minced garlic
1 small sliced (thin) red onion
1 tsp red pepper flakes
Pinch of Italian Seasoning
Pinch of fresh rosemary
1/2 C Blue Cheese
Set oven to 300. Unroll bread and brush to the edges with dressing. Spread garlic with a spoon on top, then sprinkle evenly with onion. Sprinkle dried herbs/peppers on that, then bake for 20-15 min until bread is puffed and bubbling. Remove and scatter blue cheese evenly, then garnish with fresh rosemary. Return to heated oven (but turn oven off) until ready to serve.
September 30th, 2009 at 11:52 pm
I love making these easy stuffed mushrooms. It is such a simple recipe with only five ingredients, but so delicious! You really can use any stuffing mushroom you like. I love it with the baby portabellas, but when I make this as an hors d’oeuvre, I usually use the white stuffing mushrooms.
Ingredients:
1 pkg (8 oz) white stuffing mushrooms, stems removed
1 pkg (12 oz) breakfast sausage (I like the Hot or Spicy kind)
1 pkg (8 oz) Neufchatel (or Cream Cheese)
1/2 cup green onions, finely chopped
1 tsp (2 cloves) minced garlic
Preheat oven to 350 F. Spray a 9 x 13 inch baking dish with non-stick spray, and set aside. Clean mushrooms by wiping with a damp paper towel. Make sure to remove any stems that are left on the mushrooms. Place mushrooms open side up in the baking dish. Cook sausage in a skillet over medium-high heat until browned. Add garlic and onions and cook another 1 to 2 minutes. Reduce heat to medium, and add neufchatel or cream cheese. Stir until cheese is soft, melted and combined well with other ingredients. Remove from heat. Spoon sausage mixture into mushroom caps, patting down to make sure it is “stuffed”. You will probably have leftover sausage mixture. Bake in oven at 350 F for about 20 minutes. Recipe makes about 5 or 6 large sized mushrooms, or 12 to 18 smaller sized mushrooms.
September 30th, 2009 at 11:58 pm
Smoky Quail Eggs
20 servings
Prep time: 10 minutes
Total time: 25 minutes
10 quail eggs, hard boiled, peeled and sliced in half
1 head red leaf lettuce, shredded
Sea salt
1 to 2 teaspoons smoked olive oil or other flavored olive oil
Place quail eggs on a serving plate garnished with lettuce, sprinkle with sea salt and drizzle oil over the top. Serve.
(Eggs cost $1.29 for 10, plus a little sea salt and oil – approximately $0.15 each!)
October 1st, 2009 at 12:23 am
This is a favorite of my son and my nephews. I call it Mr. Potato Head . Its quite simple but my son and his cousins just cant get enough of it. They always ask for more and seconds please. I heat up a potato in the microwave by pressing the potato cook button. When the potato is done cooking in the microwave , I take it out and mash it with a spoon.I put some butter, salt and pepper on it with a slice of cheese. I mix it all up and serve. One of my nephews tried to make it on his own at home.But said,” Uncle Dwayne, for some reason, I just dont make it as good as you do ! ” Go Figure !
October 1st, 2009 at 12:28 am
I make a veggie christmas tree. I buy a styrofoam cone and attach romaine lettuce leaves on the outside. Then I stick on cherry tomato ornaments with toothpicks and it becomes a great appetizer for guests and a fun centerpiece.
October 1st, 2009 at 12:56 am
Fresh Basil Soft Pretzels
1 Tbsp. sugar
1 (1/4 oz.) package active dry yeast (2 1/2 tsp.)
Warm water
3 3/4 cup to 4 cups all purpose flour
1 Tbsp. table salt
1 large egg, beaten
6 to 8 fresh basil leaves, minced
2 tsp. pretzel salt (or Kosher salt)
In a glass measuring cup, warm 1 1/2 cups water to lukewarm in the microwave (105 to 110 degrees F), then stir in sugar and yeast. Let stand until foamy, about 5 minutes. If the mixture doesn’t foam, it means your yeast died. Discard and start over with new yeast – watch your water temperature!
In a large bowl, whisk together 3 1/2 cups flour and 1 Tbsp. table salt. Add yeast mixture and stir with a wooden spoon until it forms a dough. It will be very sticky. Dust a work surface with 1 Tbsp. flour, then turn out the dough and knead, gradually adding just enough flour to make a smooth dough (it will still be sticky), about 8 minutes. Don’t over-flour, that creates a tough pretzel.
Return dough to bowl, cover tightly with plastic wrap and let rise in a draft-free place at warm room temperature until doubled in size, about 45 minutes. The plastic wrap will have a bit of sweat.
Clean and dry your work surface. Turn out the dough and, using a pizza cutter or dough scraper, cut into 8 equal pieces and set aside. Using the palm of your hands, roll one piece of dough on the dry work station back and forth, elongating it as you go. At this point, add a little fresh basil to roll into the dough, getting it to about 24 inches long, you may dust your hands lightly with flour to keep from sticking. This dough retracts again, thus the really long pieces.
Twist the dough to pretzel-shape, transfer to an oiled baking sheet and form 7 more. Space them 1 1/2 inches apart.
Let pretzels rest, uncovered, about 20 minutes. Meanwhile, preheat oven to 425 degrees F.
Bring a large, wide pot of water to boil. Using your hands, carefully drop up to three pretzels, one at a time, into the boiling water (upside down on the first side). Boil 3 minutes total, turn over once half-way through. Remove from water with a spatula, drain on a rack and then place onto a baking sheet lined with parchment. Continue with remaining pretzels until all are boiled, drained and on the baking sheet.
Brush pretzels lightly with beaten egg, sprinkle with additional fresh basil and kosher salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes and eat within a day.
October 1st, 2009 at 12:57 am
Thanksgiving hors ‘deuvres
1 bunch of celery
1 can Wholefoods cranberries (your choice whole or jellied)
8 ounces plain yogurt – not NON-fat
8 ounces cottage cheese
or 4 ounces non-fat plain yogurt & 4 ounces cream cheese
1 tablespoon maple sugar powder
candied pecan (optional) pieces
Clean and remove strings from celery. (Use a sharp knife and “pull” a string down and across) Cut up Celery into chosen length of sticks.
Blend yogurt, cottage cheese (or yogurt & cream cheese), pumpkin pie spice, and maple sugar powder
Top each stick with a small amount of cranberries and pecan pieces.
October 1st, 2009 at 2:00 am
Bake little squares or triangles of puff pastry dough and gently place/spread herbed goat cheese. Love this!
October 1st, 2009 at 2:59 am
These are a great snack for those weekend football games on TV. Cheese straws: 2 cups sharp cheddar cheese, 1 1/2 cups flour, 1 stick butter, 1 teaspoon salt, 1/8 teaspoon cayenne pepper, dash of hot sauce. Mix well and form 2 or 3 balls. Refrigerate 1/2 hour. Roll out on floured surface very thin. Press grated parmesan cheese into dough. Cut into thin strips. Place strips on greased cookie sheet (twisted into sprials). Bake for 15 minutes in preheated oven at 400 degrees.
October 1st, 2009 at 4:12 am
My favorite holiday appetizer is a cracker with melted cheese from any of the great cheeses at Whole Foods
October 1st, 2009 at 5:42 am
Easy Black Bean Dip
1 Can Black beans drained
1 cup salsa
1 squeezed lime
1/2 tsp cumin
Put in blender, serve with whole foods nacho chips, delicious and low fat too!
October 1st, 2009 at 5:48 am
My favorite holiday appetizer is baked brie with crackers and baguette slices. Buy one brie wheel, whole wheat crescent roll dough, one bag of 365 crackers, whichever is your favorite, and one baguette. Wrap the brie wheel in the crescent roll dough and bake at 350 degrees for about 10 minutes (or follow instructions on the package.) Pull it out of the oven, slice a small piece out of it revealing the soft warm cheese and arrange on a plate with the crackers and baguette slices. It’s a huge hit! About $7 for the brie, $2 for the baguette, $2 for the crackers, and $2 for the dough. You total roughly at $13 getting at least 30-40 bites, making it less than $.50 a bite! Enjoy!
October 1st, 2009 at 5:53 am
My favorite appetizer is very simple: a small piece of day-old French bread spread with fresh mozarella cheese, a thin slice of fresh tomato, and a fresh basil leaf. This reminds me of the Marguerita pizza I ate in Italy which is named after Queen Marguerita. There’s no substitute for fresh in either the “bites” or the pizza!
October 1st, 2009 at 5:57 am
I recently discovered people love it when I wrap bacon around whole water chestnuts and bake them until crisp. One year I accidently bought the sliced water chestnuts and ended up making tiny skewers out of toothpicks and weaving the water chestnuts and bacon onto them, but that wasn’t as popular.
October 1st, 2009 at 6:01 am
This Southwestern dip is the star of our appetizer bar at every party, brunch or dinner time – hearty, quick, inexpensive:
1 pd turkey or pork sausage (cooked and drained)
8 oz light cream cheese
1 pd Velvetta Cheese
1 15-oz can chopped tomatoes with chiles
Lightly salted 365 Restaurant Tortilla Chips
Melt cheeses in large pot on stove. Add tomatoes and sausage. Stir well and serve warm (fits a small crockpot) with chips.
October 1st, 2009 at 6:25 am
Dates wrapped in bacon
1 package of pitted dates
1 lb of bacon
Preheat oven at 350. Cut bacon slices into thirds and wrap each date. Place on cookie sheet and bake ~15-20 minutes until bacon is crispy. Place on dish with some toothpicks and enjoy!
Dates wrapped in bacon has been a Holiday treat my Mom has made for years.
October 1st, 2009 at 6:40 am
Mini Vegetarian Quiche
8 eggs well beaten
16 Barbara’s Rite Lite Round crackers(not cheese)
4 small jars marinated artichokes or 2 large cans of mushrooms
(stems and pieces)-cut into small pieces
2 large onions chopped finely
8 oz of mild cheddar cheese, shredded
Beat eggs, sauté onions in artichoke juice or in margarine if mushrooms are used.
Sauté mushrooms/artichokes slightly
Crush crackers, add salt and pepper to taste
Add cheese, vegetable, then eggs and mix.
Fill small tart pans 3/4 full. Bake 325 for 30 minutes.
Amount: approximately 60 mini quiches
October 1st, 2009 at 6:54 am
Easy and Excellent!
October 1st, 2009 at 7:00 am
For the past few years we have been making almond stuffed dates wrapped in bacon. It gives a good contrast of salty and sweet and is incredibly easy to make (3 ingredients and a short time in the oven).
October 1st, 2009 at 7:01 am
Cut haloumi cheese in one inch squares. Put under the grill until golden brown on one side, turn and do the same for the other side. You can also fry it (deep fry or pan fry). Take out and sprinkle with some fresh lemon juice. Serve warm along with ripe cherry tomotoes, and a little butter lettuce to help pick the haloumi pieces up with. If you want a bit of spice, sprinkle with chili flakes.
October 1st, 2009 at 7:06 am
I make Mini Pumpkin Muffins that are festive, delicious and cheap. The three ingredients include: 1 box of Spice Cake Mix, 1 can of pumpkin, 1/4 cup of orange juice. Mix these ingredients together. Spray a mini-muffin tin with a light coating of cooking spray. Fill a cake accent decorator (mine is from Pampered Chef) with the muffin mix and then squirt the mix into each muffin cup, filling to the top. This makes a really cute top to the muffins. Bake in a 350 degree oven for 20 minutes and then cool on wire racks. If you really want to make the muffins a hit at the party, you can include a surprise taste in each one.
Once the muffins are cooled, take a small paring knife and cut an “x” into the bottom of each, about halfway through the muffin. Put cream cheese frosting in a ziplock bag and cut a small hole in the corner of the bag. Squirt just a “dollop” of the frosting into the bottom of the hole in the muffin. The muffin will puff up and when that happens, you know you have put in enough. When your guests bite into the muffin, they won’t be expecting that burst of flavor!
This has become the most requested dish I make, no matter what time of year! And at $0.12 per muffin, it’s cheap!!
October 1st, 2009 at 7:09 am
Little Bitty Bites
Halved walnuts: laid out with rounded side down
Feta Cheese:rolled out into a little ball and pushed on top
Garnish: a little sprink of za’atar & eat. Yum!
October 1st, 2009 at 7:10 am
This is super simple, economical, and delicious!
Mix cottage cheese and chopped chives to taste.
Serve on cucumber slices or crackers.
You can add a piece of basil or pimento for color!
Enjoy!
October 1st, 2009 at 7:12 am
Take one whole wheat baguette, cut on the bias into slices. Place in oven at 350 degrees while you make topping. Throw the following into food processer or blender: 1 can black olives (drained), 1/2 tsp cumin, 2tbs olive oil/coconut oil, a few turns of pepper grinder of black pepper (to taste), approx 6 prunes. Spread mixture onto slices of toast and top with a leaf of fresh cilantro on each. Enjoy your Twisted Bruchetta!
October 1st, 2009 at 7:21 am
The first time I had these were at a wedding reception. They were presented on a big mirror and made a very pretty presentation. They’re so easy I don’t know if it rates but they’re so delicious, I just had to share:
Boil little red potatoes whole – cut them in half – scoop out a little of the potato – chill – pipe in sour cream – garnish with a small dollop of caviar – add a sprig of cut chive or dill.
October 1st, 2009 at 7:21 am
Holiday Appetizer
Tear up raddichio into cracker size pieces, top with a slice of feta, drizzle with honey, sprinkle with fresh cracked pepper. Pretty and tasty!
October 1st, 2009 at 7:26 am
Delicious Fig, Prosciutto, and Goat Cheese Bites
6 slices of prosciutto, sliced thin
5oz goat cheese, plain
24 whole figs
Remove stem ends from figs. Make a cut into the middle of each fig (go about halfway through the fig, but DO NOT cut it in half). Press goat cheese into the “slots” in the figs.
Cut each slice of prosciutto into quarters. Wrap the prosciutto around the fig & goat cheese bites and place eash bite on a broiler safe pan, seam down.
Broil the bites on high for 2 – 3 minutes, until prosciutto begins to brown.
Remove from oven and serve. These are not only easy, they are a delicious blend of flavors that make you feel like a gourmand with very little effort or cost.
Enjoy!
October 1st, 2009 at 7:30 am
A small bite appetizer would be:
white bean dip on a small crouton.
You would need, a can of cannellini beans, 1 1/2 tbsp chopped parsley,1 small red onion chopped finely, 1 1/2 tbsp. of olive oil, 1 teaspoon of red wine vinegar, salt and pepper for taste
Pulse for a few seconds in mini food processor and place on toasted bread crouton to serve.
October 1st, 2009 at 7:32 am
Smoked Salmon Quesadillas: These are a GREAT holiday appetizer as they are not only delicious and a huge hit every time we make them, but they are also simple to make and festive in color. If those aren’t enough reasons already, they also give the illusion of being an expensive treat when they are actually quite affordable to make.
Ingredients:
Whole Wheat tortillas
Neuchatel or cream cheese (room temp)
Green onions or chives, (washed, dried and chopped)
Smoked Salmon – I get the packaged bits and peices- very cheap.
Cooking oil
Salsa Verde (optional)
Spread a thin layer of Neuchatel on tortillas, sprinkle with a little smoked salmon and green onion, and put together like sandwiches.
Cook with a little oil in a pan on medium heat till browned on both sides, salting lightly. You can cut these in wedges or small squares once they cool a bit, depending on how large your party is.
Serve with salsa verde for a dipping sauce if you like, but these are great all by themselves.
October 1st, 2009 at 7:38 am
I take spinach tortillas and red pepper tortillas (red and green),spread with hummus (a chipolte on the green and a artichoke spinach on the red) sprinkle each with organic chopped green onions, canned diced chili’s if desired,diced tomatoes
Roll each tortilla up, slice 1/2 to 1 inch wide
they look like festive colored pinwheels! The possibilities are endless, sub a cheese spread, raw veggies , or guacamole and pico (whole foods homemade)! So easy , so good , so cheap!
October 1st, 2009 at 7:42 am
I take my left over chicpea salid and make fritters. My salid consits of 1 can of drained chickpeas, carrots(matchstix cut), bunch of fresh parsley, red onion, garlic clove, red peper flakes. I put the salid in a food processor. then put ingredants in a mixing bowl. Add 2 eggs, 2 cups of water and 1 cup of chickpea flour, mix. Use a spoon or spider to gently drop spoonfuls of the fritters into the oil. Fry the fritters until golden brown.
October 1st, 2009 at 7:47 am
Jalapeno Poppers:
Pre-heat the oven to broil.
Take whole jalapenos. Cut them in half. Scoop out the seeds and veins (or leave in the veins for more spice).
Fill the jalapeno halves with cream cheese.
Place the filled jalapeno halves a baking sheet and broil for five minutes, checking frequently.
Enjoy!
If you don’t have cream cheese (or don’t like cream cheese), I’ve found any white cheese (or a mixture of white cheeses) works equally as well!
October 1st, 2009 at 8:02 am
I love Prosciutto wrapped canteloupe bites. They are salty and sweet and easy to prepare!
October 1st, 2009 at 8:05 am
My favotire holiday appetizer is a gorgeous red hummus, rouged with beets. You can make it from scratch or, for a last minute crowd-pleaser, simply mix roasted beets into your prepared hummus for a splash of festive color! The perfect compliment to this is my garlic toasted baguette. I buy a whole wheat baguette, slice it diagonally, toast it for 5-10 minutes in the oven, then rub the slices with raw garlic clove halves. The garlic practically melts into the crusty bread and infuses it with a flavor that goes great with my holiday hummus! You could also try homemade tortilla chips for dipping!
October 1st, 2009 at 8:08 am
One of my family’s favorite “made-over” appetizers are our Baked Crab Rangoons. I use fat free cream cheese and Light Miracle Whip(or Fat Free Mayonaise) to lighten these up a bit. Soften the cream cheese before mixing all the ingredients together.
You need 1 12 cup muffin tin for baking. Cooking spray. 1 (4 oz) package of cream cheese. 1/4 cup of Mayonaise. 1 can of white crabmeat. 2 scallions. 12 wonton wrappers.
Spray the muffin tins with the cooking spray. Heat oven to 350 degrees and mix cream cheese, mayonaise, crabmeat and scallions together until everything is really combined. Put 1 won ton wrapper in each muffin cup and fill the cups with the cream cheese mixture. Bake about 20 minutes or until the wonton edges are brown and crispy.
October 1st, 2009 at 8:09 am
My Mother-in-law always makes meatballs for hanukkah. She shared the recipe with me. They are sweet and sour.
Meatballs: ground turkey or ground beef, add some finely chopped onion, some oatmeal, salt and pepper and 1 egg, mix this together. Shape into small balls.
Pour one can of tomato soup and one can of whole cranberries into a pan and heat through, mix. When that is heated add the meatballs and cook for about 20 minutes. They are ready to serve.
October 1st, 2009 at 8:10 am
My favorite healthy tip is one or two Fuji organic apples from Whole Foods each day for lunch with a few small slices of a huge variety of cheeses also from Whole Foods, together with five or six Woven Wheat crackers.This is a quick lunch that takes 30 seconds to grab as I run out the door and I always feel great…
October 1st, 2009 at 8:11 am
Tortilla Rollups with Salsa
This crowd pleaser disappears in a flash wherever I take it. Whole Foods ingredients have made it more delicious. Mix into one 8oz tub of Zaussner’s Amish Whipped Cream Cheese: Finely minced jalapeno pepper(seeds and ribs removed), 3 or 4 finely minced scallions, a handful each of fresh chopped cilantro and fresh flat leaf parsley. Spread mixture evenly on about 4 large white flour tortillas (Maria & Ricardo’s), roll firmly the long way and slice into bite size rounds.(3/8″-1/2″) Serve with (Green Mountain) mild salsa for dipping. Double it for a big crowd. For greater economy spread or slice thinly to increase the number of rounds.
October 1st, 2009 at 8:11 am
I make this recipe every Christmas holiday as it’s an economical, delicious, versatile appetizer. It’s always a hit, and my guests request the recipe everytime. I cut them in triangle, bite size pieces.
Sweet and Savory Cornbread
1 1/4 Cups Sugar
1 stick or 1/2 cup unsalted Butter, room temperature
3 large Eggs
2 Cups Water
2 Cups 365 Yellow Cornmeal
2 Cups 365 AP Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/2 Cup frozen corn that has been thawed
*The savory can be a little chopped cooked bacon, ham, sun dried tomatoes, etc. Or you can leave the savory out for vegetarians.
350 oven – Approximately 35 minutes until toothpick comes out clean. Do not overbake as this is a moist cornbread.
Butter a 13 x 9 glass baking dish.
Beat sugar and butter, add eggs and beat until blended. Beat in water and cornmeal. In separate bowl, mix dry ingredients and then add to wet and stir just until blended. Fold in corn. Bon Appetit!
October 1st, 2009 at 8:11 am
Ham,cream cheese and pickles!
Take a piece of ham (somewhat thickly sliced), spread some whipped(easy to spread)cream cheese on it, top with a pickle (cornichon). Roll it up, then slice it into bite size pieces!
October 1st, 2009 at 8:12 am
One of my favorite holiday appetizers (or year round for that matter) are little filo cups with brie, pear and prosciutto. Get a package of the little pre-made filo cups and fill with a cube of brie and slice of pear and a small strip of prosciutto. Place in a 350 degree oven for 10 minutes (till filo dough is crisp and golden and brie is slightly melted. Once out for an extra kick a drizzle of honey is DELICIOUS! Sweet, salty, creamy and crunchy–the perfect appetizer!
(If you would like to tone down the saltiness add the prosciutto once out of the oven–heating prosciutto brings out the fatty saltiness of the meat!) Quick, easy and a little below 50 cents a piece for about 24 pieces.
October 1st, 2009 at 8:17 am
“Crabbies” are a favorite both at home and my most requested recipe to bring. 12-15 English muffins; 1 can of crabmeat (nothing fancy needed – I have used Chicken of the Sea even); 1 cup mayonaise; 2 cans Old English cheese; garlic powder; salt and pepper to taste, a couple of shakes of Worcesteshire sauce. Mix all ingredients together, spread on English muffin, bake at 350 for about 18-20 minutes or until crisp and bubbly. Before serving cut English muffin into quarters. These appetizers freeze excellent and since you are quartering them, they are both the perfect bite size and they go a long way. Enjoy!
October 1st, 2009 at 8:28 am
Mini Sweet-Potato Pie Bites
(A throw-back to my Southern Roots)
Filo cups
1 large sweet potato
Melted butter (enough for brushing the filo)
brown sugar
maple syrup
pecans (or walnuts)
shredded coconut
Bake (or boil) sweet potato until fork tender and then mash until smooth with 1 pat of butter and 1 Tbs of maple syrup. Brush the melted butter onto the filo cups and fill with sweet-potato mixture (you can pipe or spoon it into the cups). Then toss a liberal Tbs. of brown sugar with chopped pecans and shredded coconut and sprinkle this on top of each sweet-potato filled filo cup. Pop into a 350 degree oven for about 10-12 minutes until the filo is golden and the coconut is toasted. And Voila! Yummy little sweet potato pies…festive, easy and extremely Inexpensive!!!
October 1st, 2009 at 8:34 am
Fiesta Pinwheels are a holiday favorite with kids and adults. They take about 10-15 min to make and are very cost effective. This recipe will make 3-4 dozen depending on how thick you cut them and can be done a few hours in advance and stored in the fridge.
I love this recipe because it is quick, easy, and uses up left over food items hanging out in the veggie drawer, condiment rack and or from ‘taco night’
Ingredients:
* Whole wheat or Spinach wrap shells
* 2 -8 oz. packs of low fat cream cheese
* Left over veggies – peppers, onions, scallions, cauliflower, carrots or broccoli…any combo will do
* Spices – to taste (I like Garlic powder or Mexican chili powder)
*Salsa – can be homemade or store bought
(Optional – left over taco meat or shredded cheese)
Directions:
Dice up the veggies you plan to use. I like red & green peppers, shredded carrots & onions but will use whatever I have in the veggie bin. Mix the diced vegetables in a bowl with the cream cheese. I then add a sprinkle of Mexican chili powder for color and flavor or a pinch of garlic powder depending on the guest list. (Paprika is good if you want more color than flavor) Spread the mix over a soft wrap shell about 1/8 in thickness. Roll the shell up like a log. Place in freezer for 10-20 min (This isn’t required but definitely makes the logs easier to handle.) Cut into 1/4 in wheels and lay in a circular pattern around a salsa filled bowl for dipping. For an extra twist add in left over taco cheese or cooked taco meat. Enjoy!
October 1st, 2009 at 8:38 am
Holiday Applitizer Contest
Endives with Walnut Cranberry Blue Cheese (Super Easy & Croud Pleaser)
1 container Whole Creamery Blue Cheese Crumbles
1/2 cup Walnut Pieces lightly crushed
1/2 cup dried cranberries
3 heads endive
Mix together walnuts, cranberries and blue cheese. Peel endives and arrange pieces on a platter. Put a dollop of blue cheese mixture on each endive. Serve. Makes about 30 pieces.
Recipe by Pam Maines
October 1st, 2009 at 8:39 am
I love to make lentils and lots of local veggies! I even tried mustard greens and beet greens with it. Do not forget the garlic!
October 1st, 2009 at 8:41 am
Hi – what a great idea! With the need for budget-consciousness so prevalent right now, planning ahead is wonderful. This “recipe” has been handed down to me from my mom, who used to do this for our family as a special holiday treat. She always recommended using rye bread, cheddar cheese, and slicing pepperoni. I hope that it brings as many happy memories as we have all had from eating it!
Large loaf of rye bread – using cookie cutters in holiday themes, cut out shapes from bread slices and lightly toast.
Place small amount of cheddar cheese crumbles on top of each toast shape
Lightly chop the pepperoni, and place small amount to taste on top of shredded cheese.
Place under the broiler until cheese melts,and pepperoni starts to crisp. (Bacon crumbles may be used as well)
Enjoy! p.s. children can show off their expertise in the kitchen by helping out with this – just have them prep the appetizers and avoid the oven!
October 1st, 2009 at 8:45 am
Let’s face it, cranberry sauce has never been anyone’s favorite holiday food. But with this cranberry brie triangles recipe, you may have everyone rethinking their stance.
1 pound phyllo dough
3/4 to 1 cup butter melted
1 can whole berry cranberry sauce
8 oz brie cheese, cubed
Cut phyllo into 3 inch wide strips about 12 inches long. Lay out one strip, brush with butter, and place 1 1/2 teaspoons cranberry sauce and 6 cubes brie at the bottom of strip. Diagonally fold corner over filling to form a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake at 350 degrees for 10 minutes or until golden brown. Cool 5 minutes before serving.
October 1st, 2009 at 8:55 am
Oops, it should say 2 cubes, not 6.
October 1st, 2009 at 8:57 am
BAKED MUSHROOM BITES
(Not necessarily quick, but certainly easy)
- 30 button mushrooms, about 2″ size
- 3 T. olive oil
- 1 shallot
- 1/2 cup breadcrumbs
- 1/4 white wine
- salt & pepper
- parmesan cheese
Clean mushrooms, remove and save stems. Use melon baller to make cavity in caps. Chop stems very finely. Cook garlic in 1-1/2 T. olive oil over medium heat for a minute, add finely chopped shallot. Saute for 2-3 minutes, add chopped stems and wine and cook 5 minutes. Remove from heat, add breadcrumbs and mix well. Season to taste with salt and pepper. Allow to cool. Spread mushroom caps onto baking sheet, spoon mixture into each. Drizzle lightly with olive oil. Bake at 350 for 15 minutes. Top each with a pinch of shredded parmesan when removed from oven.
October 1st, 2009 at 9:00 am
Our favorite is Turkish feta pastry.Your guest will love it!
1 box phyllo dough,1 pound feta cheese,2 cups chopped parsley,half cup milk,half cup olive oil,1/4cup sesame seeds.
Prepare as you do with baklava.Mix parsley with feta and Olive oil with milk.Feta mix goes into between every 10 sheet of phyllo.Brush every sheet with olive oil and milk mixture.Repeat till all the phyllo is gone.Sprinkle with sesame at the top.Bake at 350 till it’s golden brown.If you want to be creative add fresh tomatoes and green pepper. Delicious!
October 1st, 2009 at 9:09 am
Poached Seckel Pears with a white wine syrup
Serves 4
12 Seckel Pears, cored, peeled and stems removed
Cinnamon stick, vanilla bean (or 1/8 tsp. vanilla extract), cardamom seeds (you can play with your spices here)
1 cup sugar
1/2 cup water
1/2 cup sweet white wine, such as Reisling
Peel, core and halve pears. Place in pot with boiling water and spices and poach until tender, but not mushy (insert tip of paring knife; it should come out easily). Remove pears and reserve liquid.
Meanwhile, pour 1/2 cup white wine into a small saucepot and bring to boil. Add 1/2 cup water (or 1/2 cup poaching liquid) and 1 cup of sugar; reduce until syrupy.
Arrange 3 pear halves on a plate and drizzle with syrup. For finger food, cut the pears into quarters, spear with toothpicks and serve with sauce to dip in.
Original recipe by Sara Gabrielle Devenish
October 1st, 2009 at 9:23 am
Moorish Asiago-stuffed Dates with Bacon
Ingredients :
Per Batch -
12 dates, pitted
12 1 ½ x ¼ x ¼ -inch squares Asiago cheese
4 slices smoked bacon, each cut crosswise into 3 pieces
Smoked Paprika for seasoning
Repeat the process as many times as needed for your event head count.
Preparation :
Preheat oven to 425 degrees. Using a small knife, make a small cut in side of each date.
Insert 1 piece of cheese into each date. Brush bacon with smoked paprika. Wrap each date with one piece of bacon, with the paprika side against the date. Secure bacon with a toothpick. Arrange dates on a small rimmed baking sheetro broiler pan. Roast until the bacon is browned on bottom, about 6-8 minutes. Turn the dates; roast until the bacon is cooked, about 6 minutes longer. Transfer to a plate & cool slightly. Remove baking toothpicks before serving & then serve with tiny bamboo forks or fringed picks.
Easy, fast, & may be prepared ahead of time & refrigerated. Bake right before the party or during the party so as to always have nice & crispy ones. Enjoy!
October 1st, 2009 at 9:30 am
These are really quick to make and very tasty. I like to bring them to holiday parties, which are invariably overloaded with sugary treats. People are always grateful for the nutritious savory bites and somebody always asks for the recipe.
BAKED SPINACH APPETIZERS
2 10-oz. packages frozen chopped spinach
1 bunch green onions, chopped
4 ounces mushrooms, chopped (or a 4-oz can mushroom stems and pieces, drained)
3 Tb. butter
4 eggs, beaten
1 can cream of mushroom soup
¼ cup seasoned bread crumbs
½ tsp. oregano
½ tsp. basil
½ tsp garlic powder
salt, pepper & red pepper to taste (if using commercial soup, you may not need any salt!)
Tabasco sauce to taste
1/3 cup Parmesan cheese
Cook spinach using package directions but for half the time; drain and squeeze dry. Sauté green onions and mushrooms and butter in skillet until tender. Beat eggs with soup in large bowl. Add crumbs, spinach, sautéed vegetables, seasonings and half the cheese; mix well. Pour into greased 9×12 baking dish. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until set. Chill before cutting into small squares or triangles (1″). May be served either cold or warm. Yield: 5 dozen.
October 1st, 2009 at 9:30 am
Stuffed Dates
Pit Medjool dates. Stuff with Brie or other soft cheese. Wrap with Seranno ham (can sub Prosciutto if no Serrano available). Warm slightly and serve.
October 1st, 2009 at 9:32 am
These date appetizers are fantasically easy and delicious!
Large dates are stuffed with a mixture of herbed chevre, crushed pineapple and minced jalapeno. Wrap in procuitto and place on parchment. Bake @ 350F for about 10 minutes until procuitto is golden and dates are heated through.
Serve and enjoy!!
October 1st, 2009 at 9:37 am
Mini Shrimp & Chive Bites
1/2 Cup Finely chopped cooked Shrimp
1/2 Cup chopped chives
3/4 Cup butter softened
3/4 Cup cream cheese softened
1 package mini pita rounds, white or wheat (about 30)
More chives for garnish, cut into 2″ lengths (optional)
Mix shrimp, chives, softened butter and cream cheese. Spread teaspoonfuls onto each pita round. Place about 4-5 inches from a 450 degree broiler and cook until tops are melted and just starting to brown, about 5 minutes. Remove from oven and garnish with 2 chive pieces in criss-cross fashion to serve.
October 1st, 2009 at 9:38 am
I love Pecorino cheese with jams. You can get a half pound of Pecorino cheese for $8 and can usually get at least 30 small pieces out of it. So 26 cents per piece for the cheese. Place these on a dish, then put different flavored jams made for cheese on top. My favorite is to put honey and walnuts on top of the pecorino. It is delicious. Other favorites are fig jam and apple jam. The jams cost about $4 each, but a little goes a long way. I use only about one tablespoon per 30 or so peices of cheese. All in all, this dish would only cost an estimated 30 cents per piece.
October 1st, 2009 at 9:51 am
These are a DELICIOUS favorite appetizer of mine!
Phyllo Cups with Brie, Pear and Prosciutto
Pre-made phyllo cups
Ripe Bosc Pears
Prosciutto (sliced into strips)
Honey (optional)
Take phyllo cups and fill with once cube brie and a slice of pear wrapped with a strip of prosciutto. Place in a 350 degree oven and bake until phyllo dough is crisp and golden and brie is slightly melted. Drizzle with honey for a sweet finish if you like. A sweet, salty, creamy and crunchy holiday TREAT!! Extremely easy, elegant and inexpensive per bite.
(If wanting to reduce the saltiness of the prosciutto–add after baking and role strip into a little prosciutto rosette)
October 1st, 2009 at 9:52 am
Mini pesto pizzas… you can use bought mini pastry shells or roll out a 99 cent package of whole wheat dough and cut into small squares. Top with pesto and some fresh grated parmesan cheese and bake until crust golden brown!
October 1st, 2009 at 9:55 am
Blue cheese stuffed Medjool dates. Quick, simple, and delicious. Just slice open a date and stuff it with blue cheese. The sweetness of the date and the sharp savoryness of the blue cheese are a match made in heaven. Enjoy!
October 1st, 2009 at 9:57 am
Garlic Herb Bread Twists
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 cup grated Parmigiano-Reggiano (2 ounces), divided
Salt and pepper or your favourite seasoning blend
1/4 cup olive oil
3 garlic cloves, minced
2 lb / 900g pizza dough, (or use store-bought)
1/4 cup finely chopped flat-leaf parsley
Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
Stir together rosemary, thyme, 1/4 cup
cheese, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl.
In a pan gently heat the olive oil and stir in the garlic until it just begins to sizzles.
Turn of the heat immediate. Add 1/4 tsp each of salt and pepper to it. Divide dough in half. Keeping half of dough covered with a kitchen towel, gently roll out other half into a 15- by 10-inch rectangle on a floured surface with a lightly floured rolling pin. Sprinkle one half of dough with half of herb mixture, then fold dough in half crosswise from top to centre and then again from bottom to center.
Roll lightly to form a rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a pastry scraper. Twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Don’t worry too much if
they flop back, you can just as well call they “rustic”. Next, brush with 1 garlic oil and let stand while forming remaining bread twists. Repeat process with the second half of the dough. Bake bread twists, switching position of sheets halfway through, until golden (15-20 minutes total). Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan. Immediately after baking, brush bread twists with
remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.
October 1st, 2009 at 10:02 am
A must have for our family during the holidays!
Holiday Pinwheels
Flour Tortillas (burrito size, 8-10 count)
2 8oz packages cream cheese, softened
1 envelope ranch dressing/dip mix
1 4oz can chopped black olives
1 4oz can diced green chiles
Mix cream cheese, ranch mix, olives and chiles with an electric mixer. Divide mixture evenly between the tortillas and spread to the edges. Roll tortillas tightly and put back in the bag the tortillas came out of to chill in the refrigerator. Chill at least 2 hours, but I find that overnight works best during the holidays because there is one less thing for me to prepare the day of the party! Cut each tortilla into pinwheels about 1/2″ thick. (I give the ends to the kids as I’m cutting them because they aren’t as “pretty” for presentation)
Enjoy! (I know you will because they are SO good!)
October 1st, 2009 at 10:07 am
Quick and simple…
Take a block of cream cheese and a jar of mango salsa (Jacks is the best). Blend the mango salsa in a food processor. Pour some of the salsa over the cream cheese block and serve with crackers. Simple, cheap, and delicious!!
October 1st, 2009 at 10:12 am
Goat Cheese Marinara with whole wheat toasts
1 – 4oz pkg of goat cheese
1/2 jar of marinara sauce
1 whole wheat baguette
2 TB. Fresh Parsley chopped
Extra Virgin Olive Oil for brushing
Preheat oven to 400 degrees – Convection preferred
Slice the baguette into 1/8″ to 1/4″ slices on a bias
Place slices on baking sheet and brush with EVOO.
Toast in oven until crisp on edges (5-10 minutes)
Increase temperature of oven to 435 degrees.
Warm marinara sauce in a saucepan over medium heat. Add herbs or spices if desired (red pepper flakes for a little heat, etc)
Roll the goat cheese log in the chopped parsley, slice into 1/2 inch thick pieces.
Using (3-5) shallow ceramic dishes or one large ceramic casserole, place the marinara in the dish(es)1/3″ to 1/2″ deep. Place the goat cheese slices in the center of the small dishes or throughout the large dish.
Bake in 435 degree oven for 5-10 minutes or until marinara is bubbling.
Serve with toasts surrounding dishes on large platter.
I love this for the holidays because of the red, white and green, and the flavors are amazing.
October 1st, 2009 at 10:21 am
Always a favorite:
You take some kind of dough (crescent rolls are my favorite to use) and roll mozzarella with pepperoni-or your favorite veggie- up in the middle and bake. Super easy crowd pleaser!!!
Or, you can go with the pita bread pizza’s.. also another crowd favorite. I like to toast the pita bread first-cut up small pieces if making as an appetizer and then you just top them with whatever you like- veggies, or bacon/ham/ or just cheese. You can use tomato sauce, alfredo sauce, barbecue sauce.. the possibilities are endless.. one of my favorites is like the white pizza style-with a little alfredo, then topped with mozzarella, feta, spinach-olive oil and garlic drizzle-you can add broccoli and diced tomatoes and grilled chicken.. again, too many ways to make em!! enjoy
October 1st, 2009 at 10:25 am
mini tortilla con patates
bake in oiled square pan eggs (depends on the size of the pan) that have been beat with some whipping cream (or milk) and small cubed potatoes that have been already pan-fried (preferably in oil). bake until set. let cool, cut in bite size cubes and wrap with individual chive springs like a present.
(For extra zing (and a few cents more) add diced sun-dried tomatoes or roasted red peppers to the egg mixture.)
October 1st, 2009 at 10:34 am
Take one can of solid white tuna water packed, one 8 ounce block of cream cheese (low fat is fine) chop up some scallions -amount to taste- white and green parts, and put all three items in the food processor. Mix up….put in a bowl and serve with your favorite cracker, pita chip or anything actually. Voila! You have a party spread. Keeps very well in the frig! It’s also great on bagels.
October 1st, 2009 at 10:40 am
Puffed rice with Avacado
This is one my favorite quick and yummy treats. Its easy, healthy and filling too.
I mix the following and then mix a cup or 2 puffed rice.
1. 1 Avacodo
2. 1/4 diced red onion
3. 1 diced tomato
4. 2 cut green chillis
5. little salt to taste
6. few coriander leaves
October 1st, 2009 at 10:49 am
Recipe submission to Win $ for: “The Value Guru Wants You…if You Want a Prize”
I have had many request for Proscuitto Figs at various Family get togethers. There is something about the combo of flavors that really works -they are healthy and delicious!
Proscuitto Figs
Serves 10
15 Mission Figs cut in half-remove stems
10oz Smoked Mozzarella cut into 30 small logs~ 1/8 x 1″ long
15 slices Proscuitto-cut in half lengthwise
3T olive Oil
1T Fresh Ground Black Pepper
6 leaves fresh basil-julienned
Pre heat oven to 375
Lay out proscuitto-place a slice of Mozz on cut side of fig-roll up so mozzerella is covered
Arrange the pieces in a baking dish seasoned liberally with olive oil and pepper.
Bake 10 minutes-remove from tray and season with basil-serve and enjoy!
They are Yummy!!!
October 1st, 2009 at 10:55 am
Finger millet flour dosa
To make this dosa, mix the following ingredients
1. 2 cups finger millet flour
2. 1/4 cup rice flour
3. 1 cup buttermilk or 1/3 cup plain yogurt
4. 1 diced onion
5. 4-5 cut green chillis
6. few coriader leaves
7. 1 tbs cumin seeds
8. pinch salt to taste
and make a dough good for making a dosa by adding water if needed.
On a hot pan or griddle, pour some mixture to make a dosa and spray some oil and after couple of minutes turn the dosa.
This makes a easy and very healthy recipe as finger millet is a whole grain.
October 1st, 2009 at 10:57 am
One of my favorite party snack or side dish is MOFONGO…
MOFONGO is made by mashing fried plantains call (tostones)with garlic (crushed), olive oil, and fried skin pork or bacon…(Crumbled)
MOFONGO
(makes about 3 medium size balls)
Ingredients:
3 green Plantains
1 tablespoon crushed garlic
1 tablespoon olive oil
1/2 lb. fried skin pork or fried bacon (crumbled)
vegetable oil for frying
First fried the plantains (tostones)..in vegetable oil
Garlic Mixture>>>> In a bowl mix together the garlic, olive oil and fried skin pork or bacon.
Mash the plantains(tostones) a few at a time in the MORTAR (never use a food processor) adding a little bit of the garlic mixture.you will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning.Add salt if needed. keep forming balls until mixture is all used up.
you can serve this recipe with soup,Party snack, or as a side dish.. yummy!
October 1st, 2009 at 10:58 am
This one is very easy, quick, beautiful and very tasty. a perfect light nibble before a big holiday meal.
Take dried figs or prunes. Split them down the middle. Mix together some sort of blue cheese (I prefer mellow gorgonzola but Roquefort also works well) with some coarsly chopped walnuts. Using your hands (best tools invented) stuff a bit of the mixture into each half of figs/prunes. Serve by themselves or along side the little rosemary crackers you can get at WF. Something bubbly (prosecco works really well) is a perfect aperitivo with these.
October 1st, 2009 at 11:08 am
Pesto Shrimp Toasts
1 French baguette
25 medium cooked shrimp, butterflied if desired
2 chopped roma tomatoes
1/2 cup prepared basil pesto
1 cup grated Parmesan cheese
Slice baguette and toast lightly. Spread one side of each baguette slice with prepared pesto. Top with one medium shrimp, chopped fresh tomato and grated Parmesan cheese.
Broil until cheese is melted, serve immediately. Makes 25 servings.
October 1st, 2009 at 11:10 am
Sagey Stuffed Mushrooms
Cook up ground sausage add fresh sage , mix into 1-2 blocks cream cheese , stuff into stemmed mushrooms , Bake 350 for about 30 mins ~ YUM !!! They will be gone
October 1st, 2009 at 11:12 am
Sun-dried Tomato and Pesto Spread
Mix one 8 oz package softened light cream cheese with 1/2 cup prepared basil pesto and 1/4 cup chopped sun-dried tomatoes. Chill and serve with crackers, veggies and/or mini-toasts.
October 1st, 2009 at 11:14 am
Can be an appetizer or dessert
Pumpkin smoothies
1/2 C Pure pumpkin
1/2 C Milk
1/4-1/2 C water
1-2 tsp(as desired) Pumpkin Pie Spice
6 Ice Cubes
2 TBSP Splenda Sweetner
* If you don’t have Pumpkin Pie Spice you can use cinnamon, nutmeg, and clove
Place all ingredients in blender. Blend well. Top with Fat free whipped topping (optional)
Yield 2 8oz servings
October 1st, 2009 at 11:29 am
PILGRIM SMALL BITES
A SMALL SLICE OF TURKEY
A SMALL PORTION OF AN AVOCADO
MAYO SPRINKLED WITH MINCED SCALLION/PARSLEY/CHERRY BELL PEPPER
FRESH GRINDING OF PEPPER AND OREGANO
ON A SMALL SQUARE OF WHOLE WHEAT TOAST TOPPED WITH A SQUARED PORTION OF RED LEAF LETTUCE
October 1st, 2009 at 11:32 am
Sage and butternut squash bites are awesome and healthy! Oven roast one squash at 400 degrees for about 20-25 minutes. Scoop flesh out and coarsely mash with 4 tablespoons fresh sage or 1 tablespoon dried sage as well as a tablespoon of butter. Allow to cool and then top baguette slices with a sliver or peccorino or another hard cheese or your choosing, top with a dollop of squash mixture and if you are feeling fancy put a small, fresh sage leave on top. You can serve these room temperature. They can also be assembled the night before and then set out early to come to room temperature.
October 1st, 2009 at 11:37 am
Corn and Black Bean Dip
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup olive oil
1 cup feta cheese, crumbled
1 can sweet yellow corn, drained and rinsed
1 can black beans, drained and rinsed
1 medium sweet onion, chopped (or scallions)
Combine and chill for at least 30 minutes. Best served with tortilla chips.
October 1st, 2009 at 11:47 am
A very simple appetizer or snack for cooler weather holidays. It only takes a few minutes, and, I bet all three ingredients are in the kitchen waiting.
Saltine Crackers
Peanut Butter
Marshmallows
Simply put peanut butter on a saltine, place a marshmallow in the middle, then place another saltine with peanut butter on top. Basically, a saltine, marshmallow and peanut butter sandwich. Place several of these on a cookie sheet and bake in 350 degree oven for about five minutes, till the top saltines can be pushed down easily. Push down all the tops and serve with hot chocolate or coffee. Kids of all ages love them!
PS Try inserting a small piece of chocolate into the marshmallow.
The salt and sweet together are wonderful.
October 1st, 2009 at 11:48 am
Family Favorite @ Xmass.
1 whole Dungeness Cooked, cleaned remove meat.
Add a couple tables spoons of Mayo, tablespoon of Cocktail sauce, a little horse radish, and a dash of tobassco.
Mix well, cover and chill. Serve on buttery crackers.
Simple and fantastic!
October 1st, 2009 at 11:53 am
Spinach Stuffed Mushrooms
1 package button mushrooms or baby bellas
1-2 packages frozen chopped spinach, thawed, all moisture squeezed out
Feta Cheese
1 Medium Onion, diced
Olive oil
In a frying pan heat olive oil, add diced onion and the diced stems of the mushrooms sauteeing until onions are clear. Add to chopped spinach and mix well. Add crumbled feta cheese to spinace mixture and mix well. Place mushroom tops on cookie sheet, stuff with spinach mix, drizzle with olive oil and bake 350 degrees 15-20 minutes or until mushrooms start to sweat.
This can also be made casserole style by layering sliced mushrooms and spinach mix. Top with buttered bread crumbs.
October 1st, 2009 at 12:22 pm
One of my favorite appetizers for holidays is to take a block of cream cheese, put it on a colorful plate and pour a jar of the Fischer-Weiser Raspberry Chipotle sauce over it. Serve it with one of Whole Foods yummy crackers and its an instant hit. It not only looks beautiful but serves a lot of people for less than 50 cents per serving, and it tastes delicious.
October 1st, 2009 at 12:22 pm
My daughter loves these tasty little roll-ups she learned to make at her after school program. They make a perfect little appetizer–lovely to look at, healthy and inexpensive.
After School Party Roll-Ups
1 package whole-wheat tortilla (8)
1-2 bunches watercress (washed, trimmed and dried)
1 8-oz tub light cream cheese
1 package instant vegetable soup mix (Whole Foods/365 or Knorr brand recommended)
Directions: Mix soup mix and light cream cheese together. Let sit for 20 minutes. Spread 1/8th cream cheese mix to cover one tortilla. Add 1/8 watercress. Roll up. Slice roll into 6-8 pieces (depending on size of tortilla).
Repeat steps until desired number of appetizer slices is prepared.
Recipe makes approx. 48-64 pieces. Can be doubled for larger parties.
October 1st, 2009 at 12:24 pm
GAZPACHO IN CUCUMBER CUPS
Makes 4 dozen
1 red bell pepper, seeds and ribs removed, cut into 1/4-inch pieces
1 medium jalapeno, seeds and ribs removed, finely chopped
1 small red onion, cut into 1/4-inch pieces
1 pound ripe tomatoes, cut into 1/4-inch pieces
1 English cucumber, peel on, cut into 1/4-inch pieces
3 tablespoons coarsely chopped fresh cilantro
1/2 cup tomato juice, or more if needed
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons freshly squeezed lime juice
Coarse salt and freshly ground pepper
48 Cucumber Cups
Directions
In a medium bowl, combine 1/3 cup bell pepper, 1 teaspoon jalapeño, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber, and 1 tablespoon of the cilantro; set aside. Set aside 1/2 cup cucumber for garnish.
In the bowl of a food processor, combine remaining bell pepper, jalapeno, red onion, tomatoes, cucumber, and cilantro. Add tomato juice, olive oil, vinegar, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Stir into reserved mixed ingredients in medium bowl (not the 1/2 cup cucumber). Transfer gazpacho to an airtight container.
Chill gazpacho for at least 4 hours and up to overnight. Thin soup by adding more tomato juice, if desired; season with salt and pepper. To serve, spoon about 1 tablespoon gazpacho into each cucumber cup. Top each cup with reserved cucumber.
CUCUMBER CUPS
Makes 2 dozen
5 English cucumbers, each about 10 ounces and 11 inches long, ends trimmed
Directions
If cucumbers are waxed, peel them. Cut each crosswise into five 1 3/4-inch pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered, and refrigerated.
October 1st, 2009 at 12:32 pm
For a sweet treat, I like to cut a pound cake in half (the long way – like you were cutting it to make a pound cake sandwich), spread 1 side of the sliced cake with Nutella and the otherside with a berry-based jelly. I then put them back together and slice, so that you get both Nutella and berry togehter.
I also roast pumpkin seeds with olive oil, cumin and kosher salt.
October 1st, 2009 at 1:06 pm
Cool blog, loved it!
October 1st, 2009 at 1:08 pm
Here’s a way to make smoked salmon go a lot longer.
1/4 lb. smoked salmon (peppered is nice)
2 long cucumbers
1 tbsp. prepared mustard
1 tbsp. lemon juice
1 tbsp. fresh chopped parsley
1 green onion, diced.
- Peel the cucumbers, slice in half and scoop out seeds.
- Mix all the rest and divide between 4 halves, press down until tightly compacted.
- slice into 1″ sections, serve and enjoy!
See more recipes and tips on http://www.essentialgrain.com.
October 1st, 2009 at 1:08 pm
This is my all-time favorite appetizer. It’s easy to make and everyone loves them.
Stuffed Cherry Tomatoes (makes at least 36)
INGREDIENTS:
~36 cherry tomatoes
~1 8 oz package of Neufchatel cheese (or low-fat cream cheese)
~1 Tablespoon dry Italian salad dressing mix
~2-3 Tablespoons of skim milk
~Garnish (see directions below for ideas)
DIRECTIONS:
1. Place washed tomatoes stem-side down; make an “X” cut down to about 1/4 inch from the bottom of each tomato. Spread carefully to open and let sit on a paper towel.
2. In a small bowl combine: cheese, dressing mix, and milk. Blend well. You can add more or less milk until it reaches the desired consistency.
3. Fill each tomato with about 1 teaspoon of the cheese mixture. Lightly sprinkle tops with desired garnish. In the fall I use paprika for a red and orange look. For Christmas I use chopped, fresh dill or parsley for a red and green look.
October 1st, 2009 at 1:14 pm
place 1/2 dried apricot outside face down, put a dab of blue, gorgozola type cheese on it, top wth toasted pecan 1/2. bite-sized mix of tastes.
October 1st, 2009 at 1:17 pm
Cranberry Salsa
1 (12oz) Package Cranberries, chopped or placed in food processor whole
1/2 c (4) scallions, chopped
2 Jalapeno peppers (seeded, membrane removed and sliced)
1/2 c Sugar
1/4 c Parsley or cilantro
2T Fresh Ginger (use a spoon to scrape the skin, grated if you have the tool, otherwise chopped)
2T Fresh Lemon Juice
Mix together (food processor works great for all ingredients together) & refrigerate 2 hours.
Serve over cream cheese block w/crackers (I prefer a buttery cracker).
Enjoy!
October 1st, 2009 at 1:27 pm
This always goes fast at parties. Super easy and inexpensive.
Baked Feta with Marinara
16 servings
1 teaspoon lemon juice, preferably fresh
1/4 teaspoon red pepper flakes
2 garlic cloves, finely minced
1 tablespoon capers
1 14.5oz can diced tomatoes, preferably fire-roasted such as Muir Glen – well drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 4 oz package crumbled feta cheese (low fat okay)
Toasted French bread baguettes, about 1 pound (whole wheat is great), diagonally cut into 32 slices, about 1/2″ thick
Preheat oven to 350 degrees.
Combine first seven ingredients in a bowl. Sprinkle feta evenly into a small, shallow baking dish covered with cooking spray. Top with tomato mixture. Bake for 20 minutes. Serve as a spread with bread slices.
October 1st, 2009 at 1:46 pm
Cucumber Sandwiches
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup mayo
- 1 (.7 oz) pkg. dry Italian salad dressing mix
- 2 loaves French bread, cut into 1 inch slices or regular sandwich bread cut into small rounds with a biscuit cutter
- 1 long seedless cucumber, sliced into 30-40 thin disks
- 4-5 plum tomatoes, sliced into 8-10 slices
1. In a medium bowl, mix together cream cheese, mayo, and dressing mix. Put mixture in a strong zipper bag, and refrigerate for at least 6 hours.
2. Cut a small tip off the bag, and squeeze about 1-2 teaspoons of the cream cheese mixture onto the top of the bread pieces.
3. Top with a cucumber slice then tomato slice. You can sprinkle with fresh dill if you choose.
The cream cheese mixture will keep in the refrigerator if you want to make more later.
October 1st, 2009 at 1:53 pm
This appetizer is “killer” good, easy and economical. Slice fresh whole figs in two lengthwise and arrange on a serving platter cut side up. Sprinkle with blue cheese crumbles and then drizzle with agave syrup. Place in microwave and zap for 40 seconds. Sprinkle platter with walnut pieces and you are good to go!
October 1st, 2009 at 1:55 pm
Whenever I’m hosting a dinner or cocktail party, I always buy the 365 brand spanokopita and mini quiche bites. My guests love it, it tastes and looks like something from a professional caterer.
October 1st, 2009 at 1:56 pm
My favorite “small bites” recipe is almost too simple:
Medium size button mushrooms (I allow 3-4 per person)
Packaged stuffing mix
Parmesan or Romano cheese finely grated
Heat oven to 350. Prepare stuffing mix (sometimes I add some feta cheese.) Brush off mushrooms. Carefully remove stems (at this point you may chop the stems and add to stuffing.) Carefully fill each mushroom. Place on baking sheet lined with parchment paper. Top with cheese. Bake for approx 15-20 minutes. Serve warm.
Make more than you think you will need – they go fast!
October 1st, 2009 at 2:59 pm
Christmas Crisps and Holiday Hummus
Use your favorite Whole Foods pita bread and a couple cute cookie cutters (snowmen, christmas trees, , stars angels or dreidel shapes work well). Spray with a little Olive Oil Spray, sprinkle with sea salt and a little paprika for festive color. Then bake for 10 minutes at 375 to crisp up. Let cool and serve immediately in a fun bowl.
For the hummus, in a blender- mix 1 can of drained Organic Whole Foods chickpeas, 1/8 cup of olive oil (more if you desire a creamier, thinner texture), a little salt and pepper and a Tbsp of toasted sesame seeds or tahini.
*For added holiday color (& extra flavor!)- you can add a Tbsp of any of the following- basil & tomatoes, garlic, roasted red peppers or cilantro and jalapenos.
Mix until fully integrated and hummus has reached a smooth texture. Spoon into a bowl and serve with your holiday crisps. Enjoy!
October 1st, 2009 at 3:01 pm
This is WONDERFUL! Take an 8″ log of goat cheese; set aside. In small bowl, combine 1 TBSP minced garlic, 2 TBSP finely chopped fresh rosemary leaves (stalks removed; 1/4 cup thinly sliced sun-dried tomato (packed in oil); 1/4 tsp salt. Crush all together; spoon over cheese log and serve with sliced fresh baguette rounds. YUM!
October 1st, 2009 at 3:05 pm
Citrus-Marinated Olives
Sharon O’Connor of Menus and Music created this fabulous and simple recipe. I am her daughter and love all of her recipes!
Keep these extra-flavorful olives in the refrigerator and you’ll always be prepared for unexpected guests and spur-of-the-moment special occasions.
1 1/2 cups brine-cured olives such as kalamata, nicoise, and cracked green
1/4 cup extra virgin olive oil
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
1 garlic clove, minced
1/4 teaspoon fennel seeds
1 tablespoon minced fresh rosemary
Freshly ground pepper or red pepper flakes to taste
1. In a large bowl, combine all the ingredients and stir to mix well. Cover and let stand at room temperature for at least 1 day before serving, stirring occasionally. Serve at once, or cover and refrigerate indefinitely. Bring to room temperature before serving.
Make it Your Own
If you like, use fresh thyme instead of rosemary and substitute lemon zest for the orange zest. For warm olives, place them in a baking dish and heat in a preheated 350°F oven for 5 to 10 minutes, or until warmed through.
Cook’s Tip
The flavorful olive oil used to marinate the olives makes a delicious dip for crusty French bread, or you can drizzle it over pasta or grilled vegetables.
Courtesy of The Cocktail Hour by Sharon O’Connor
October 1st, 2009 at 3:08 pm
Here’s another red and green Christmas appetizer. Cut cucumber slices to resemble tiny evergreen trees, slather on some real (or soy) cream cheese, and then carefully sprinkle just a tiny bit of red caviar on each one. One small jar of caviar (about $7) can make up to 50 “decorated” trees.
October 1st, 2009 at 3:12 pm
I like the idea of low budget entertaining. Being laid off I can use any help in the kitchen with good recipies that are healthy. Thanks
October 1st, 2009 at 3:29 pm
Stuffed Artichoke Bottoms
2- 14oz cans artichoke bottoms, rinsed, drained, dried
1 1/2 cups grated parmesan cheese
1/2 cup mayo
3 large cloves garlic-minced
2 tsp fresh lemon juice (1 lemon)
1 tsp grated lemon peel zest
1/4 cup pine nuts
chopped fresh parsley-optional
Preheat oven to 375 F. Lightly grease 8-inch square baking dish. Place artichokes rounded side down in dish. Combine cheese, mayo, garlic, lemon juice and zest in a medium bowl. Season to taste with salt and pepper. Mound this mayo mixture into artichoke bottoms. Sprinkle with pine nuts. Bake until heated thru about 20 minutes. Garnish with parsley and serve.
Note-larger artichoke bottoms can be cut to bite size if needed. This recipe can be used as an appetizer or a side dish with the bigger artichoke bottoms.
October 1st, 2009 at 3:34 pm
Small Bites Holiday Appetizer Recipe
Chickpea Tortillas
1 15 OZ. CAN CHICKPEAS, DRAINED
1 SCALLION, FINELY CHOPPED
1 TBSP. EXTRA VIRGIN OLIVE OIL, PLUS MORE FOR PAN
¼ TSP. CAYENNE PEPPER, OR ½ TSP. TABASCO
COARSE SALT TO TASTE
1 CUP SHREDDED MOZZARELLA & ½ CUP SHREDDED PARMESAN OR ROMANO
2 LG. OR 4 SM. FLOUR TORTILLAS
IN A BOWL, TOSS THE CHICKPEAS WITH THE SCALLION, CAYENNE, AND 1 TBSP OF OLIVE OIL. SEASON WITH SALT. USING A FORK, COARSLY MASH THE CHICKPEAS. STIR IN THE CHEESES. SPREAD MIXTURE OVER ½ OF EACH TORTILLA.
COAT BOTTOM OF LG. FRYING PAN WITH EXTRA EVOO, OR SPRAY WITH PAM. PLACE ONE TORTILLA, OPEN FACE (CHICPEAS ON TOP). COOK UNTIL BOTTOM STARTS TO CRISP.
FOLD BARE SIDE OF TORTILL OVER CHICKPEAS. COOK ADDL. 2 MIN, FLIP AND COOK APPX. 1-2 MIN, UNTIL GOLDEN BROWN & CHEESE IS MELTED. REPEAT FOR OTHER 2 TORTILLAS., REMOVING TO CUTTING BOARD AND CUTTING INTO SERVING SIDE WEDGES.
SERVE HOT OR WARM
October 1st, 2009 at 3:36 pm
Spinach & Cheese Balls
2 10oz bags of Whole Foods frozen chopped spinach
1+1/2 cups shredded parmesan cheese
1/2 cup shredded mozzarella or provolone cheese
1 box Whole Foods seasoned stuffing mix
1 egg
1/4 cup unsalted butter
2 tblsp minced dried garlic
1 tblsp fennel seed
1 tblsp sea salt
1 tblsp fresh ground black pepper
Thaw and drain chopped spinach. Squeeze dry so all moisture is gone. Add to large mixing bowl and combine remaining ingredients. Mix well and roll into appetirzer size balls. Place on a foil lined cookie sheet and bake for 12-18 mins or until cheese is melted and balls are slightly brown. Serve with Whole Foods brand light ranch or honey mustard dressing. Add italian sausage or ground chicken but then it won’t fit the less than 50 cents guideline for this contest. For an exciting holiday presentation, wrap a cylinder foam craft cone with saran wrap and place in center of round serving tray. Add each spinach ball to the cone so that it is completely covered–end result is it looks like a holiday tree.
October 1st, 2009 at 3:39 pm
Spinach Squares
3 eggs
1 cup flour
1 cup milk
1 teaspoon baking flour
1 teaspoon pepper ( to taste )
1 teaspoon salt ( optional )
2 (10 ounce) packages grated/shredded cheddar cheese
2 (10 ounce) packages of chopped spinach
1 small red onion, chopped
Drain spinach and set aside.
Preheat oven at 350
In large bowl, beat the eggs.
Add flour, milk, salt, pepper and baking powder. Mix well after each addition.
Add drained spinach to mixture , mixing well.
Add the cheddar cheese to mixture.
Melt 1-2 tablespoons of butter or margarine in a preheated 9″X 13″ baking dish .
Remove dish when butter is melted and pour mixture in dish.
Bake for 45 minutes or until center is firm. Cut in squares when slightly cooled.
Serves 12-15
October 1st, 2009 at 4:10 pm
Polenta Stars:
You can use pre-made or make you own polenta which has been refrigerated for an hour and using a cookie cutter cut them in the shape of a small star then bake in the oven until heated through. I then top them with a mixture of chopped tomato, basil, garlic and a little olive oil. Easy, inexpensive and a very festive holiday look especially when placed together on an antipasto platter.
October 1st, 2009 at 4:17 pm
Ginger Snap Cheesecake Yummies:
1 block of softened cream cheese
1 teaspoon of vanilla
1 teaspoon of nutmeg
20-40 ginger snap cookies (use more if they are small)
1 cup white chocolate chips
Mix cream cheese, vanilla, nutmeg and cookies in a food processor until finely ground. Roll into balls and place on wax paper. Refrigerate for 1 hour. Melt white chocolate chips and drizzle over the chilled balls. Add a dash of cayenne pepper if you prefer a spicier cookie.
October 1st, 2009 at 4:17 pm
Priscuitto Figs
(Consider the # of people you are serving for ingredient proportions)
Fresh Figs
Manchego cheese
Proscuitto
Cut small slit in top of each fig. Stuff a small cube of Manchego cheese into the fig. Wrap the fig in priscuitto. Bake at 350 until priscuitto is slightly brown and cheese is melted.
October 1st, 2009 at 4:21 pm
This appetizer is quick and easy. Use 3 and 4 banana’s and slice them thinly and take a wheat tortilla and fold like a napkin and place a thin layer of peanut butter in the folds then add banana’s.
October 1st, 2009 at 4:25 pm
Cheese Puff Crackers:
Easy, fast to make, and delicious. My Mother always made these for dinner parties. I’ve never seen them or had them anywhere else. They are wonderful!
- 1 egg white whipped
- 1 teaspoon finely diced onion
- 1/4 teaspoon Worcestershire sauce
- 1 cup grated sharp cheddar cheese
- Paprika
Whip egg, add remaining ingredients (except paprika) with cheese. Spread on saltines. Sprinkle paprika on top and broil until puffy and very lightly browned.
October 1st, 2009 at 4:58 pm
My family loves these for Hannukah. Try them!
Fill a medium glass bowl 3/4 full with 365 Organic 100% Whole Wheat Flour
Add Coarse Kosher salt by Morton to taste
Stir dry ingredients
Add 365 Organic Extra Virgin Olive Oil until Flour is dark with moisture(about 1/2 cup-your preferance)
Sprinkle Simply Organic Cinnamon(about 1 Tbsp.-your preferance)
Add Walnuts from Bulk Foods to taste
Stir all ingredients until moist, batter will be extremely stiff, that’s good. Add your favorite wine. Red makes the dough pretty, but you may use whatever you like. I even make this recipe non-alcoholic for everyday. You can use organic milk or even water to keep the costs down. We were never able to discern any difference.
Add wine or water or milk until dough is very smoothe and gummy. Gummy-icky is good.
Drop dough by the tablespoonful onto a pile of Flour(you can recycle it later).
Roll and knead and press into a ball shape until ball is no longer gummy. Dough will be very flaky.
Place in a hot stainless steel or castiron skillet with a lid.
You can use your Olive Oil or Extra Virgin Organic Coconut Oil.
Brown on both sides.
Reduce heat and cover with lid.
Lid will keep bread moist until cooked through the middle. It will also stay warm for you until serving time.
Top with Organic Valley Pasture Butter or Really Raw Honey or even CheeseBuys Feta.
You can even add Organic Chocolate Chips. Play with the add-ons and add-ins. Have fun!
October 1st, 2009 at 5:09 pm
Strawberry Cream Cheese Ball
Soften 1 tub of low fat or regular strawberry cream cheese.* Then add one half a cup of chocolate chips (or carob chips) and 1/4 tsp. almond extract. Mix well and form into a ball. Serve with gingersnaps, choclate cookie wafers or graham crackers. Garnish with fresh mint or holly leaves and fresh strawberries for a nice holiday centerpiece. You can also roll the ball in choclate wafer cookie crumbs.
If unavailable, mix 2 TBS strawberry jam with 1 8oz pkg of lowfat or regular cream cheese.
October 1st, 2009 at 5:10 pm
Baked brie with pecans and brown sugar. A sheet of puff pastry and a wheel of brie you place the wheel of brie in the center of the sheet of pastry and place a 1/4 cup diced pecans and 8 whole becans on the top of the briepull the corners up around the wheel until the wheel is completely covered. use egg white to seal the pastry togeter. Bake at 350 till golden brown.
October 1st, 2009 at 5:37 pm
We make Mushrooms with Boursin cheese wrapped in phylo dough. Remove stems from medium mushrooms and fill with boursin cheese. Layer the phyllo dough (using 4 sheets) spreading melted butter between each layer. Cut the phyllo dough in squares big enough to wrap around individual mushroom. Place each mushroom in the center of phyllo dough and wrap it up. Place on cookie sheet and bake for 20-30 minutes in 350 degree oven. Allow to cool a few minutes. Eat them while warm. You can also make these without the phylo dough or if you’re not a mushroom fan, just use the Boursin cheese and phylo dough.
October 1st, 2009 at 6:17 pm
Pizza Bites
One flatbread, (or two). Spread chunky pizza sauce over all, in a thin layer. Sprinkle with cut-up basil leaves, chopped sweet onion, garlic powder. Top with 1/2 cup grated or shredded mozzarela cheese. Warm in 300 degree oven until cheese is melted, and slightly brown. Place on cutting board, and cut into two-inch pieces. Serve.
October 1st, 2009 at 6:18 pm
Sweet Potato Polenta
1 cup polenta grade corn meal
1 medium sweet potato coarsely grated
1/2 tsp salt
1 TB butter
6 TB maple syrup
3 cups of water
Optional topping: chopped pecans and/or dried cranberries
Boil water. Slowly add corn meal and stir for about 30 minutes over medium flame until mixture separates from bottom of pot. Add sweet potato, salt, butter and maple syrup. Continue for another 5 to 10 minutes. Scoop mixture into an 8″ or 9″ square pan. Let it cool for about 15 minutes before cutting into individual portions. Add topping. Serves 4.
October 1st, 2009 at 6:41 pm
8oz can of Chick peas
4 oz can of beats
3.5 oz can of tuna
Drain all of the above, mix in a food processor and spread onto toasted baguette slices.
Enjoy!
October 1st, 2009 at 7:21 pm
My chili and cheese dip gets gobbled up every-time I serve it. It’s my go to recipe, I can prepare it hours prior to any party.
In a small casserole pan spread and 8 oz bar of cream cheese on the bottom, then you do a layer of chili (1 canned), then a layer of your favorite cheddar cheese (I like extra-sharp). Bake at 350 for about 15 to 20 minutes or until cheese is bubbly. Once cooked I will dollop with sour cream and sprinkle with cilantro serve with nacho chips.
October 1st, 2009 at 7:31 pm
Roasted Veggies
Cut up your favorite roasting veggies into bite size pcs. I like to use…
2 bell peppers
1 medium zucchini
1 medium yellow squash
1 medium Vidalia onion
1 package white button mushrooms
Preheat oven to 450, spray 2 baking sheets with nonstick spray. Mix the veggies in a bowl with…
3 garlic cloves
3 teaspoons olive oil
2 teaspoons balsamic vinegar
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
Divide veggies on to the 2 baking sheets and bake for 25-30 minutes, tossing occasionally till they are lightly browned. Once done cool to room temperature and put on party toothpicks (mix and match 3-4 veggies at a time) add grape tomatoes or fresh mozzarella balls if you wish. This makes for a delicious, nutritious and colorful appetizer sure to please everyone!
October 1st, 2009 at 7:32 pm
Southwest Corn & Black Bean Scoopers
2 (15 ounce) cans black beans, rinsed & drained
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped red onion
1/2 cup chopped green onions
1 red or green bell pepper, chopped
1/3 cup chopped fresh cilantro
3 tomatoes, seeded and chopped
Bag scoopable tortilla chips (such as Tostitos)
Dressing:
1/2 c. fresh lime juice (about 3 limes)
1/8 teaspoon ground cayenne pepper
3 T. olive oil
1 teaspoons salt
1 1/2 t. ground cumin
2 t. honey
3 large garlic cloves, minced
2 jalapeño peppers, seeded and minced
In a large bowl, combine the black beans, corn, onions, bell pepper, cilantro & tomatoes.
Wisk all dressing ingredients together. Pour over bean and corn mixture. Toss gently to combine. Use fork to fill scoopables (so dressing drains and doesn’t make scoopable bottoms soggy. Alternatively you could add a small, thin slice of cheddar on the bottom of the scoopable chip and place bean & corn mixture on top.
Chopped avocado is optional as it costs a bit more but really makes this dish.
October 1st, 2009 at 8:11 pm
Spinach Puffs
2 10oz boxes of frozen spinach
¾ T cayenne pepper
2C herb bread crumbs or stuffing mix
1 ½ t garlic salt
1 lg onion diced
1-2 t cajun seasoning
6 eggs
½ C shredded parmesan
¾ C melted butter
Cook spinach in microwave and drain. Combine all ingredients with your hands. Rolls into small balls. Place on greased cookie sheet. Bake for 15-20 minutes at 325. Makes about 4 dozen. Kids LOVE them!
October 1st, 2009 at 8:47 pm
This recipe is from my mother. It was always a favorite among her guests.
Duc de Richelieu Canapes
SHOPPING LIST
Mayonnaise ($3.99 365 Brand 32 oz) 1 T / 64 Servings
Parmesan cheese ($4.99 365 Brand 8 oz) 1 T / 45 Servings
6-8 shallots ($2.50 @ 4.99/lb)
1 french baguette- small diameter ($2.29)
COST
Total cost of items: $13.79
Servings: 120
Cost per serving: 12 cents
PREPARATION
24 ounces mayonnaise (45 Tablespoons)
8 ounces parmesan cheese (45 Tablespoons)
4-6 shallots cut into thin diagonal slices.
baguette- slice into 1/4 inch slices and then cut slices in half.
Heat broiler oven.
Mix mayonnaise and parmesan cheese in a bowl until well blended.
Place slice of shallot on each slice of baguette and top with 2 teaspoons mayonnaise and parmesan mixture.
Place in broiler until golden brown. Watch carefully.
Serve immediately.
Veganize recipe by replacing mayonnaise and parmesan with vegan versions.
October 1st, 2009 at 8:48 pm
Prunes stuffed with walnuts:
Boil prunes for couple minutes in boiling 50% water 50% dry wine. Once the prunes have cooled, stuff each with a quarter of a walnut. Serve on a platter with a sour cream dip (sour cream whipped with sugar to taste).
Yummy.
October 1st, 2009 at 9:34 pm
Easy Carmel Apple Slices:
Thinly slice a Granny Smith apple vertically (so you can see the shape of the apple)
Top with half a date
Tada! Amazingly delicious, super simple, and luxury on the cheap!
October 1st, 2009 at 9:43 pm
Make a slit in a pitted date. Stuff with a smoked almond. Voila!
October 1st, 2009 at 9:46 pm
What could be easier or more delicious than the following 4 ingredient appetizer which always wows them at holiday time? Purchase a container of smoked salmon bits at Whole Foods, a large baguette or two, a small package of fresh chives from the produce section and a container of whipped cream cheese. Cut the bread into thin rounds. Coat each round with a layer of cream cheese. Fold a piece or two of the salmon bits over the cream cheese. Gently tie each chive into a small bow and place the bow on top of the salmon. (Be aware you will lose almost as many chive bows as you make as they are a bit hard to tie, but the look is worth the trouble). Done!
October 1st, 2009 at 10:08 pm
It’s called “Banana Cake”. I leraned it from my Mom. I’ve loved this appetizer since I was a child, and now I want to share it with you. Preparing time takes about 10-15 min., and it is delicious!!!
7-8 bananas
10 slices of French bread( about 1/2 bread, slice them up)
3/4 cup of all-purpose flour (I use “365 Everyday value”)
3/4 cup of raw sugar (”365 everyday value”)
1 box 200ml of coconut milk
1 9-inch baking dish
Preheat oven at 400 degree.
In a large bowl mash bananas, bread together until well-kneaded. Then pour sugar and flour into the bowl, mix well.
The last step is pouring coconut milk into the bowl and mix well. Then put them into the baking dish. I usually bake them for about 1 hour, but i follow the color on the surface turn in light brown. We can use a fork to make sure it is well done. Yield about 10 servings. Enjoy!
October 1st, 2009 at 10:22 pm
Fudge Balls
1/2 cup chopped (I used my little chopper)raw sunflower seeds
1/2 cup chopped raw walnuts
1/2 cup raw coconut flakes
1/2 cup raw honey
1/2 cup carob powder
Mix all ingredients together and form into small balls by rubbing between the palms of your hand. Store in fridge until ready to serve.
October 1st, 2009 at 11:08 pm
Vegetable Bars
2 tubes(8 oz. each ) refrigerated Crescent Rolld
October 2nd, 2009 at 1:16 am
These are my favorite at parties!
Vegetable Bars
October 2nd, 2009 at 1:18 am
These are the favorite at all parties!
Vegetable Bars
2 tubes(8 oz. each) refrigerated Crescent Rolls
3/4 cup Mayonnaise
1/2 cup Sour cream
2 (8 OZ.) PACKAGES Cream Cheese,softened
1 envelope Ranch- style dressing mix
3/4 cup each of the following (chopped in food processor)
Green Pepper
Green Onion
Tomato
Broccoli
Carrots
Cauliflower
Shredded Cheddar Cheese
Cover bottom of an 11″x17″ baking pan with the sheets of Crescent Roll dough, patting and stretching it to fit. Bake at 350 degrees for 7-8 minutes, until lightly browned.
Combine mayo, sour cream, cream cheese and dressing mix. Spread over crust.
Combine vegetables and cheese and spread over mayo mixture. Cover with plastic wrap and push veggies into the mayo mix. Refridgerate still covered 3-4 hours or overnight. Cut into bars and ENJOY!
October 2nd, 2009 at 1:37 am
These are a delicious, healthy and festive treat for the holidays!
Pistachio Coated Grapes
1/2 cup Pistachio nuts, finely chopped
6 ounces cream cheese or marscapone, softened
1 (6-inch x 6-inch) plastic wrap
1 pound seedless grapes, red
Place Pistachio nuts in a small bowl; set aside.
In a larger bowl place cheese and mix until soft. Place 1 teaspoon of cheese on the plastic wrap in the palm of your hand; completely enclose a grape in the center. Roll in pistachio nuts coating thoroughly. Repeat this process for each grape; refrigerate until firm; serve on a platter.
October 2nd, 2009 at 7:10 am
MOCK CHICKEN LIVER
1 cup dry brown lentils, cooked in water according to package directions
1 cup chopped walnuts
1 very large onion fried in olive oil
Put all in blender with salt and pepper until smooth. Add more olive oil as needed. (1/2 cup to 1cup olive oil)
October 2nd, 2009 at 7:25 am
This is a fall favorite appetizer of mine. A small log of goat cheese placed in a shallow bowl. Drizzle extra virgin olive oil over the goat cheese. Sprinkle pink peppercorns and chopped parsely over goat cheese. Serve at room temperature on your favorite cracker or crostini.
October 2nd, 2009 at 7:33 am
Love Whole Foods!
October 2nd, 2009 at 7:52 am
Since it’s Autumn and apples abound most places, I love to make a simple apple dip that tastes close to carmel, but no cooking but quick work.
Apple Carmel Dip
8 oz. organic neufatchel cream cheese
1 cup organic brown sugar or 3/4 cup maple syrup/honey
2 tsp organic vanilla or to taste
your favorite organic apples cored and cup up
Heat the cream chesse in the microwave or in a small pan till warm enough to work with. Add the sugar/honey/maple syrup and cream together and add vanilla.
I love to add spices like cinnamon, nutmeg or even other extracts depending on what I think sounds good. I’ve thought about using stevia as well, but it might not have that carmel flavor. You can increase the sugar or decrease depending on how sweet you want it. The dip goes well with many other foods too, like graham crackers, pancakes, bagels and whatever else you want.
October 2nd, 2009 at 7:54 am
No holiday party is complete without desert!
I like fondue bars at parties because they are beautiful in presentation and are fun to enjoy! It can also be quite inexpensive provided you choose the right dipping items
Milk Chocolate Fondue:
8 oz high quality organic milk chocolate
2/3 cup heavy whipping cream
heat cream in small heavy duty saucepan over medium-high heat until almost boiling, then remove and add chocolate. stir chocolate in until smooth. Transfer to fondue pot and keep warm over low heat.
dark chocolate orange fondue
2/3rd cup heavy whippinf cream
8 oz high quality organic dark chocolate baking bar, finely chopped
1 Tbs organge liqueur (optional)
1 tsp grated orange peel
see instructions above
Decorate table with small bowls of pretzels, angel food cake or pound cake, cut up fresh fruit, marshmallows. Serve with small forks or skewers.
October 2nd, 2009 at 8:15 am
Cheese Puffs
makes 40 or so puffs
2 cups 365 shredded sharp cheddar cheese
8 tablespoons (1 stick) 365 butter at room temperature
1 cup all purpose flour
1/4 tsp salt
1/4 tsp paprika
pepper to taste
preheat oven to 400 degrees F
Place cheese and butter into large mixing bowl and blend with mixer until creamy. (can also be done in a food processor)
Add flour, salt, paprika, pepper.
mold dough into small round balls and place on ungreased baking sheet.
bake until lightly browned, 13-16 min. allow to cool prior to serving.
Alternatives:
add small amount of ricotta or goat cheese to center of cheese ball when molding. This is delicious when it is served slightly warmed.
add 2-3 roasted red peppers to food processor immediately after cheese and prior to adding the flour
these disappear quickly at parties!
October 2nd, 2009 at 8:25 am
Pear Butter served on crostini
(kid and adult friendly!)
Pear Butter:
12 cored and chopped pears (peeling not necessary)
2 cinnamon sticks
1 vanilla bean (optional)
1 cup pear juice
pinch of salt (to taste)
1 medium baguette, thinly sliced
preheat oven to 250 degrees F
place all ingredients into pot that can also go into the oven.
cover pot with tight-fitting lid
bake in oven for 2-3 hours until pears are very soft
remove cinnamon sticks and puree entire mixture
press pear butter through a strainer until smooth.
increase oven heat to 300. Lay baguette slices on baking sheet.
drizzle with olive oil (optional)
bake for 10 min until crisp
remove from oven and allow to cool
Spread pear butter on crosini and serve on platter
Pear butter can be stored in refrigerator in a jar or frozen in an ice cube tray and thawed/warmed prior to serving
October 2nd, 2009 at 8:36 am
Just cut bacon slices into thirds and wrap a green olive, a water chestnut, etc with each third. Hold together with a tooth pick. Place wraps on a cookie sheet, broil until brown & crispy, remove them from the oven and place on paper towels to drain. Not low cal, but so easy and always a hit.
October 2nd, 2009 at 9:09 am
I call this; “8 bites with A.O.s”. Cut a toasted bagel into 8 pieces, spread with humus that has been mixed with whole toasted cumin seeds, some turmeric powder, and some E.V.O.O. (you wanna end up with a smooth paste that resembles
devilled egg flling). Garnish the top with dried cranberries.
That’s it! Scarf em. I like to chase mine with a fruity drink.
October 2nd, 2009 at 9:23 am
I recently made “salmon bites” for a party I had. It is basically like a crab cake, made with salmon, but the size of cherry tomato. You can use Whole Food’s Frozen Salmon too! Defrost the salmon. Sautee finely chopped onions and celery with whole cloves of garlic in olive oil until softened. Cook the Salmon to medium rare (you can bake or sautee). Mix the cooked salmon with the sauteed veggies, breadcrumbs (cheaper to make your own!), finely chopped parsley and egg whites to hold. Make into cherry size balls, sautee on both sides. Place on crackers with a dallop of sourcream and crispy capers!
October 2nd, 2009 at 9:59 am
Feta Cheese Torte
8oz. Cream cheese
8oz. Feta cheese
1/2 cup Sun-dried tomatoes(chopped)
1/2 cup Pesto
Mix cream and feta cheeses
Line deep dish or bowl that can hold 2 to 2 and 1/2 cups with waxed paper.
Spoon in enough cheese to form 1/3in layer.
Add layer of tomatoes, then more cheese, then pesto.
Proceed until ingredients are gone.
Refridgerate one hour.
Unmold to reveal a beautiful, delicious, red, green and white spread for crackers or bread sticks.
October 2nd, 2009 at 10:47 am
My favorite low-cost yummy app has got to be Cheddar Cheese Coins! They’re so savory with simple ingredients and you can make the dough ahead and store it for when you need it! At the holidays, this is a must!
Ingredients:
1 cup all-purpose flour
2 tablespoons yellow cornmeal
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1 pinch of freshly grated nutmeg
2 tablespoons very cold unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) cheddar cheese
1/4 cup plus 1 tablespoon milk
Directions
Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add butter, and pulse until the mixture resembles coarse meal. Add cheese, and pulse until combined. With the machine running, add milk. Process until the dough comes together and is well combined.
Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap with 2 layers of plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
Preheat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer the slices to a baking sheet, and bake immediately, rotating the sheet halfway through baking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.
October 2nd, 2009 at 10:52 am
Here’s my Holiday “Small Bites” recipe- Sweet/Savory/Tangy/Yummy!
Sweet Potato & Goat Cheese Bruschetta
1 baguette
2 med. sweet potatoes
1 onion
2 Tbs. butter
1/4 tsp. fresh ground nutmeg
1/8 tsp. fresh ground pepper
4-6 oz. goat cheese
Slice baguette into 1/2 inch slices; place on baking sheet and set aside. Cook sweet potatoes in microwave until almost done; peel and cut into 1/2″ cubes. Saute onion, sweet potato, nutmeg, and pepper in the butter until golden. Top each baguette slice with one Tbs. of the sweet potato mixture and 1/4″ slice, or crumbled goat cheese. Broil until golden brown on top. Serve immediately. Make more, because these will be gone fast.
October 2nd, 2009 at 12:09 pm
Deviled Eggs with Hummus filling
8 whole eggs
1 (15 oz.) can chickpeas (garbanzo beans)
1/4 cup chopped parsley
4 teaspoons while grain mustard
1/2 teaspoon grated lemon zest
1/2 teaspoon minced garlic
1/8 teaspoon black pepper
1 Tablespoon minced red onion
1 Tablespoon minced capers
Paprika
Boil eggs and cool. Drain garbanzo beans, reserving 1/3 cup liquid.
Peel eggs, then cut in half lengthwise. Remove the yolks and discard. Gently wash the whites to remove traces of yolk. Pat dry.
In a food processor or blender, puree beans, parsley, mustard, lemon zest, garlic and pepper until smooth. (Recipe doesn’t say when to use the reserved liquid, so I added small amounts of the reserved liquid until the bean mixture was the right consistency to fill eggs)
Transfer to a bowl and stir in red onion and capers. Taste and adjust seasoning.
Fill egg halves with filling. Sprinkle lightly with paprika.
October 2nd, 2009 at 12:25 pm
I have a great appetizer I like to do in the fall. It works with crostini or a loaf of foccacia. Pick up whicever you prefer, a sweet onion, a jar of fig jam, balsamic vinegar, and a small block of your favorite blue cheese. Chop and carmelize the onion. Add 2-3 tbsp of balsamic vinegar, while in the skillet. Spread the fig jam on your bread, if using focaccia, cut a thin layer off the top first. Spread your onions over it and then sprinkle on the blue cheese. Pop it in the oven long enough to soften the cheese and enjoy! Goes great with a bold red wine. Enjoy!
October 2nd, 2009 at 12:38 pm
Raspberry Chipotle Dip
1-8 oz cream cheese-softened
1 jar raspberry chipotle salsa
1 can black beans-drained
1-8 oz pkg shredded sharp cheese
Layer cream cheese, salsa, and beans in an 8″ round pie plate. Top with cheese. Bake 350 degrees for 25 minutes or until cheese is melted. Serve with tortilla chips.
October 2nd, 2009 at 2:02 pm
PIGS IN A BLANKET
Cut each crescent roll square into 4 pieces, wrap around sausage, cook according to crescent roll package directions. Serve with dipping sauces such as mustard, ketchup, sweet & sour sauce or whatever you like.
October 2nd, 2009 at 2:30 pm
I love Futters Nut Butters in Chicago area Wholefoods. The Hazelnut butter on bananas is to die for……Also, the Walnut butter in waffles is awesome. The Nutbutters are Gluten and dairy free with no added preservatives. I must have for the holidays! Curl up the fire place and enjoy!
October 2nd, 2009 at 2:46 pm
This is easy and impressive.
Wash and separate Belgian endive leaves.
Mix your favorite bleu cheese with chopped walnuts.
Spoon cheese/nut mixture into endive leaves, arrange on plate.
Drizzle with honey.
October 2nd, 2009 at 2:47 pm
Ok, this is super simple, but each time I do it, people love it and ask how to make it and ask for it over and over.
Just get some Gruyere cheese (cave aged if you can), put a medium slice on a piece of lightly buttered banquette slice, a few grains of grey salt, and a 1/2 turn from your pepper grinder. It goes a long way, its not cheap on fat or calories, but fast and inexpensive for a group and awesome with the wine too.
October 2nd, 2009 at 2:48 pm
My simple appetizer can one of two ways:
1. Box(es) of phyllo appetizer cups, fill with a teaspoon or two of a marinara sauce (I like to add a little sugar to mine to sweeten slightly, first), then a few crumbles of goat cheese on top. Bake at 350 F until cheese melts, serve hot.
2. Take an oven-proof dish, like a souffle dish, pour in a jar of marinara. Slice a log of goat cheese and lay the slices across the top of the marinara sauce. Bake at 350 F until cheese is melting. Serve as a hot dip with toasted pieces of bread.
October 2nd, 2009 at 2:48 pm
This is easy, but elegant: buy a slice of brie. Then, put it on a big plate on top of the stove while you warm up some bread in the oven. The brie will get warm and soft from the heat of the oven. Spoon some apricot preserves over the brie, slice the bread, and serve. It was a huge hit with my family and friends and now they all make it too.
October 2nd, 2009 at 2:48 pm
Warm party foods are great for the holidays when guests are coming in out of the cold.
Hot and Spicy Cheesy Spinach Salsa Verde
2, 8 oz blocks of cream cheese
12 oz jar of Tomatillo Salsa
12 oz frozen spinach, chopped
2.25 oz can of jalapeno peppers, drained and diced
salt and pepper to taste
Mix all the ingredients in a large sauce pot over medium heat. Stir until well combined and bubbly. Transfer into serving dish, fondue pot, or baking dish to serve. Can be made in advance, frozen, then reheated in the oven. Serve with chips, veggie sticks, bread cubes, or pitas.
This recipe is cheap if you buy name brands. It’s even cheaper with 365 organics.
October 2nd, 2009 at 2:49 pm
I like to serve cherry tomatoes stuffed with either egg salad, chicken salad or tuna salad. They always look pretty and are eaten really fast.
October 2nd, 2009 at 2:51 pm
Holiday Polenta Pizza Bites
Cook polenta according to package directions using low sodium vegetable broth. Cool on cookie sheets and use a round cookie cutter to cut out discs of polenta.
Top with; creamy white sauce (purchased or homemade)
sage, chopped mushrooms, caramelized onions, roasted garlic, black olive and arugula (or any combination of those) and a little rice cheese. Pop under the broiler to melt cheese and voila!
October 2nd, 2009 at 2:54 pm
Strawberry-Cheese Ring (Fabulous holiday appetizer!)
2 (8 oz) packages sharp cheddar cheese ¼ teaspoon garlic salt
1 small onion, peeled and cut in half ¼ teaspoon pepper
1 cup pecans Dash of red pepper
2/3 cup mayonnaise Strawberry preserves
•Position shredding disc in food processor bowl, and top with cover. Cut cheese to fit food chute, if necessary. Place cheese in food chute; shred, applying firm pressure with food pusher
•Position onion in food chute; grate, applying firm pressure with food pusher. Remove shredded cheese and onion from processor bowl; set aside
•Position knife blade in processor bowl. Add pecans, and process until pecans are finely chopped. Add mayonnaise and seasonings; pulse 5 or 6 times or until ingredients are blended. Stir mayonnaise mixture into cheese and onion, mixing well. Shape mixture into a ring on a serving platter. Chill mixture several hours
•At serving time, fill center of ring with strawberry preserves and serve with crackers
October 2nd, 2009 at 2:55 pm
RED WHITE AND GREEN BITES
These colorful treats are easy, tasty and cheap. They are perfect if you have an unexpected guest and go nicely with wine before dinner. This is a flexible recipe that you can make with ingredients that you may already have on hand.
Take a triscuit, flatbread, toast, or whatever bread/cracker you may have. Spread a small amount of feta, chevre, cream cheese or a dollop of sour cream over the cracker. Add a blueberry-sized dollop of pesto and top with a sundried tomato strip.
Beautiful and delicious!
October 2nd, 2009 at 3:52 pm
Clam Balls are my favorite appetizer! Just sauté 1/2 cup each: chopped onion and celery in 1/4 cup melted butter. Cook until onions are tender and transparent. Pour the sautéd onion, celery and butter mixture over 4 cups bread or stuffing mix. Combine all ingredients. Season with salt and pepper. Add 2 beaten eggs and 12 ounces drained, chopped clams, mix thoroughly. Dip your hands in water and the mixture won’t stick. Add just enough clam broth to make mixture moist but still hold together. The amount depends on the bread -you can use croutons, fresh bread cubes or stuffing mix. Roll into balls and roll in bread crumbs. Panko is the best bread crumb, since it stays crispy. Place on oiled baking sheet and bake at 350º for about 10 minutes until browned.
October 2nd, 2009 at 4:23 pm
This sounds weird but tastes really good! Toss cubes of tofu in brewers yeast and fry until golden brown. Serve with tooth picks and a variety of dipping sauces. This is probably the healthiest appetizer I have ever eaten! Every tofu hater I know loves this!
October 2nd, 2009 at 4:26 pm
would you please submit me for the $50 gift card and any other prizes, please. also, list all of gluten free, carb free, fat free items im vegan- vegatarian. thank you sincerily nicholas
October 2nd, 2009 at 4:26 pm
Value Holiday Appetizer
Holiday Pinwheels
pkg 365 Traditional Flour Tortillas (ref. section..green bag)
365 8 oz. Cream Cheese, sofened
1/4 cup freshly chopped parsley
1/8 cup chopped pimento.
Chop parley and drain pimento; mix into a bowl with cream cheese. Spread to edge of flour tortilla, roll up and pinch to hold. Slice 1/2 inch thick and place on clear glass dish with pinwheel up. Garnish with parsley. Now that’s easy,thrifty and kids like it too. Also works with 365 peanut butter and strawberry jam. Easy to have the ingredients on hand.l
October 2nd, 2009 at 4:33 pm
Holiday Pinwheels
1pg 365 Flour Tortillas (refrigerator section)
1 8 oz 365 cream cheese
1/4 cup freshly chopped parsley
1/8 cup chopped pimento, drained)
Mix cream cheese with drained chopped pimento and freshly chopped parsley. Spread to the edge of the flour tortilla, and roll up tightly pinching the flour to hold it together. Slice the roll up cross wise into 1/2 inch sections and place on a clear glass dish. Garnish with sprigs of parsley. Can also be made with 365 peanut butter and strawberry jam. Easy and good to have on hand.
October 2nd, 2009 at 4:44 pm
My favorite holiday appetizer isn’t a bite but certainly a small portion. My dish – “Pumpkin Splash”, a soup that can be served several ways.
I use canned Pumpkin, then add Soy Milk, although Coconut Milk is a great alternative. Add enough “milk” to form the consistency you desire. (It depends on how I serve it as to the consistency I want.)
I then “Splash” the soup with either Nutmeg or Pumpkin spice. I’ve also used Sweet Curry, which might be only my acquired taste!
I’ve served this soup in shot glasses as an appetizer during the holidays, as well as, in small hollowed out gourds.
Festive and fun! Hummm…I want some now.
October 2nd, 2009 at 4:54 pm
Inter-Faith Food Shuttle’s Culinary Job Training Program has made these for a number of events. They’re always the first to go.
CHEDDAR THUMBPRINT “COOKIES”
8 CUPS SHREDDED CHEDDAR CHEESE
1-POUND BUTTER, SOFTENED
6 CUPS AP FLOUR
2 TEASPOONS SALT
1-TEASPOON DRY MUSTARD POWDER (use Coleman’s)
1-TEASPOON CAYENNE PEPPER
WATER, just enough to help it form a dough
COMBINE CHEESE, BUTTER, FLOUR, SALT, MUSTARD POWDER & CAYENNE IN MIXER. USE PADDLE TO COMBINE INTO STIFF DOUGH. ADD WATER, 1 TABLESPOON AT A TIME, IF NEEDED.
PREHEAT OVEN TO 375 degrees.
LINE 4 ½ SHEETPANS WITH PARCHMENT PAPER.
FORM DOUGH INTO SMALL BALLS & PLACE ON SHEETPAN (6×8). MAKE A WELL IN CENTER BY PRESSING WITH THUMB.
BAKE 12-15 MINUTES UNTIL GOLDEN & SET.
WHILE THE COOKIES ARE STILL WARM, PRESS CENTER AGAIN TO FORM WELL. BE CAREFULL NOT TO BREAK THE COOKIE.
TO FINISH- FILL CENTER “WELL” WITH JAM- MY FAVORITE IS HOT PEPPER JELLY.
October 2nd, 2009 at 5:06 pm
I make mini “caprese salad” on a stick. I buy mini-pearl mozzarella and grape tomatoes and put them on a tooth-pick. You can add a little spinach or basil leaf for color or taste. They are cheap, easy and look great on a platter.
October 2nd, 2009 at 5:36 pm
Small bites: Package small portabello Mushroom
cube stale bread-dry in oven-stirfry with small
amount of olive oil until toasty, add salt, pepper, garlic powder to taste, add enough chichen broth or water to moisten
Stirfry finely chopped celery, green onion
Mix all together – stuff mushroom caps
Bake 350 for 12 minutes
Sprinkle with parmesan cheese
October 2nd, 2009 at 6:12 pm
1 Box Melba Rounds
Bruschetta Sauce
Shredded Cheddar Cheese
Put rounds on Baking Sheet.
Top with Tsp Bruschetta Sauce
Sprinkle Cheddar Cheese on Top
Bake at 350 just long enough to melt the cheese on the top.
October 2nd, 2009 at 6:18 pm
Hello!
This is my family’s favorite finger food. It is called sweet corn ball. Below is the recipe.
Ingredients:
18oz of multipurpose flour
2 medium sized eggs
7oz of sweet corn kernel
4oz of sugar
A pinch of salt
10 fl oz. of water
Oil for deep frying
Method:
1. Mix flour, corn kernels, eggs and sugar in a bowl.
2. Gradually, pour water into the bowl and mix the mixture thoroughly.
3. Heat oil in a frying pan.
4. Scoop a small amount of the batter with a spoon and slowly drop it into the oil.
5. Fry the batter until it is golden brown.
I hope you would find this not only an interesting recipe but also a scrumptious finger food as well.
October 2nd, 2009 at 7:03 pm
Colorful Caviar-Egg Spread
6 Hard-boiled eggs
1/3 cup Mayonnaise
1/3 cup Softened butter
1/3 cup Chopped green onion
Blend these ingredients and mold. Spread with sour cream. Top with drained and paper toweled red caviar. Garnish with parsley or chives. Serve with your favorite crackers and enjoy.
October 2nd, 2009 at 7:21 pm
Greek Salad Skewers
An easy, delicious and thrifty appetizer.
Here’s what you need: a box of large toothpicks, feta cheese cut into little squares, small chunks of cucumber, grape tomatoes cut in half, pitted kalamata olives cut in half, olive oil, dried oregano and basil, salt and pepper.
Put the veggies, cheese and olives on the toothpick in any order you’d like. The drizzle olive oil over them, sprinkle with the herbs, salt and pepper, let sit for 10 minutes. Flip the toothpicks over, drizzle and sprinkle again, let sit for another 10 minutes, and serve. A fabulous and yummy appetizer.
Picture available at: http://mamasays.us/blog/2009/08/06/a-great-appetizer-quick-cheap-fabulous-to-look-at-and-to-eat/
October 2nd, 2009 at 8:43 pm
My favorite party nibble is a “dipping buffet:” endless adaptable and so variable that I can make it over and over again and never serve the same thing twice. Making my own dips and spreads, cutting and arranging my own veggie and fruit and pita platters saves tons of money over purchasing prepared items. Easy, healthy, and fun, too! Good recipes for hummus, yogurt-based tzakiki and ranch dips, and other dipping options abound. A less-typical offering I like is a spicy homemade barbeque sauce. Here is my favorite recipe. To save time, I make up a big batch, then freeze small quantities to have on-hand at short notice.
¼ c minced onion
1 ½ tbsp Worchester sauce
2 tbsp brown sugar
½ tsp paprika
½ -1 tsp ground chipotle (more to taste)
½ tsp ground allspice
¼ c lemon juice
½ c water
1 c ketchup
Saute onion, stirring frequently, until soft (about 10 min.) Add remaining ingredients, starting with the lesser amount of chile. Simmer at least 15 minutes, stirring occasionally, until flavors have melded. Add more water if needed to maintain pourable consistency. Taste and add more chile as desired, keeping in mind that the spices will intensify over time. Serve warm, room temperature, or cold.
October 3rd, 2009 at 3:02 am
Easy, Festive, Healthy and always a Hit for both adults and kids. I slice 2 red and 2 green apples very thin. Place in a ziplock bag, sprinkle in some lemon juice and shake to cover apples (to keep the apples from turning brown). Take one 6 or 8oz container of vanilla yogurt, stir in a teaspoon of cinnamon. My dad always said it is all about presentation….take a large plate, alternate the red and green apples around the plate, put the yogurt in the middle for dipping. Delicious!!
October 3rd, 2009 at 3:40 am
Spray baking pan with olive oil spray.
Cover baking pan with whole wheat saltine crackers.
Drizzle melted dark chocolate over crackers.
Springled ground nuts over chocolate (your choice, I use walnuts!)
Bake at 350 degrees about 5-6 min. Let cool
Break up crackers into bite-size pieces..yummy!
October 3rd, 2009 at 5:30 am
Religiously after school my sisters and I would eat our snack of the day, never really knowing what to find in the fridge. A personal favorite we came up with are what we called ‘Goat Cheese Crunchies’; cut sourdough bread into slices (size of preference) and spread goat cheese on it. Put to toast in a toaster-oven for about 2 min or until the cheese is golden on top. Let it cool off. Sprinkle with thyme or herbs for color and taste. Ready to serve as is, or for more delight add a slice of turkey breast, ham, or olive slices. Enjoy!
October 3rd, 2009 at 5:32 am
I make Roast beef cheese toasts. Take the little boxes of french square toasts that you find in the deli/bakery area and lay them on a baking sheet. Toast them in the oven for just a few minutes to warm them. Pipe on about a teaspoon of cream cheese (garlic or veggie) and lay on a small bit of deli roast beef.
(The original had prime rib and boursin but this is not so different for a much better price!)
October 3rd, 2009 at 6:23 am
3 B’s Turkey Dogs
Always a holiday hit! Cut 2 packages turkey dogs into chunks and throw them in a crock pot. Add BBQ sauce (enough to cover the top of the cut dogs), some BEER(about 1/2 cup any kind) and 1/4 cup of BROWN SUGAR. Stir all ingredients and simmer in crock pot until sauce is thick and dogs are plump. Add more or less of ingredients based on your taste. Use toothpick or spoon to serve. YUM!
October 3rd, 2009 at 6:35 am
Cranberry Chutney on Sliced Baguettes
Pour
*2-3 tsp cooking oil in a pan.
Add
* 1″ peeled, shredded ginger
* 1-2 cloves finely chopped garlic
* 1/4 of a finely chopped onion (I prefer Vidalia)
* 3-8 freshly sliced finger finger hot pepper (or 1-3 jalapeno)
Stir till translucent.
Add
* 1.5 cups fresh whole cranberries
* 1/4 cup raisins (golden or Thompson)
* a splash of orange juice
* upto 1 tablespoon brown sugar (or jaggery – Indian raw sugar)
* a dash each of turmeric, cumin powder and chilli powder
* salt to taste
Stir and cook on low heat until the cranberries pop and the whole mixture is of spreading consistency. Add water by the teaspoonful if it starts to get dry and catch on the bottom of the pan.
Adjust seasonings so you can taste subtle sweet, sour, salty and spicy flavours in the chutney.
Can serve warm or cooled on lightly toasted baguette slices or whole grain crackers of your choice.
Cover tightly and store in fridge for upto 2 weeks.
A wonderful addition to your sandwich for lunch if you have leftovers.
October 3rd, 2009 at 7:38 am
My quick, easy, crowd-pleasing and tasty holiday party app is simple. – Slice a baguette into 1/2 thick pieces – for larger pieces, slice on an angle. Put the slices on a cookie sheet, single layer and put in 350 degree oven for about 7 minutes until just starting to toast (but the middle is still soft). Put a slice of cold smoked salmon (lox) on each piece of bread, add a dollop of creme fraiche, then top with a little piece of dill. THe only work you have to do during the party is restock the serving tray as these are popular.
October 3rd, 2009 at 9:08 am
Sometimes I find holiday foods to be on the high fat, high sugar side. Here’s a healthy and delicious finger food for mushroom lovers. You can choose this recipe to be vegetarian or vegan. Even meat lovers like them!
Stuffed Shiitake Mushrooms
Just dust the undersides of the mushrooms with flour and stuff with either
silken tofu of minced carrots, onions & ginger. Lightly fry the stuffed mushrooms on both sides or bake for a healthier version using a little sesame oil. These are good with soy or ginger sauce on the side for dipping.
October 3rd, 2009 at 11:02 am
Small Bites Recipe ~
•2oz goat cheese
•4oz cream cheese
• 1 large pomegranite (or pom seeds from wf produce)
•Stacy’s Cinnamon Sugar Pita Chips
•agave nectar or sugar to taste
~Mix 2 kinds of cheese together until smooth.
~Add agave nectar or sugar to taste.
~Cut pomegranate in half. Fill a bowl with cold water and submerge pom half. Remove pom seeds very carefully, so not to break the seeds. Hands will stain, as well as anything else pom juice touches. Removing seeds under water reduces broken seeds & stains.)
~Place in a decorative bowl with cinnamon sugar pita chips next to it & Voila!
~Fold pom seeds into cheese very carefully
October 3rd, 2009 at 2:38 pm
Holiday bites recipe -
Caprese salad bites
Ingredients:
Fresh basil leaves, washed and patted dry
Grape or tiny heirloom tomatoes, washed and dried
Fresh mozarella balls, small size
Good quality Balsamic vinegar
Wooden tooth picks, soaked in water
Assembly: Wrap a basil leaf around the mozarella ball, and skewer with the tooth pick. Skewer two of the tomatoes, one on either side of the basil-wrapped cheese. Drizzle completed skewers with the balsamic vinegar. Viola! Tasty, healthy, inexpensive, fresh and, in green, white, and red, festive!
October 3rd, 2009 at 2:55 pm
Slice a couple of large vidalia onions super thin. Cook over very low heat for 20 minutes in a couple tablespoons of butter. Add a couple tablespoons of brown sugar, white balsamic vinegar, half cup of dried cranberries. Cook for a couple more minutes. Pour over a warmed brie. Garnish with chopped nuts. Spread over sliced baguette or crackers. Hah. So good.
October 3rd, 2009 at 3:50 pm
Christmas Cukes
Ingredients:
2 English cucumbers
1 can refried black beans
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. dried chipotle powder
1/4 tsp. smoked paprika
1/4 tsp. sea salt
finely diced red pepper (or tomato), for garnish
sliced scallions, for garnish
Directions:
If desired, the cucumbers may be striated using either a fork or a knife. Slice the cucumbers into 1/4 in. rounds (approx. 20 pieces). In a bowl, mix together the refried black beans with garlic powder, onion powder, chili powder, dried chipotle, smoke paprika, and salt. Either pipe or spoon the bean mixture onto the cucumber rounds. Finally, garnish with red pepper (or tomato) and scallions.
October 3rd, 2009 at 4:18 pm
Friends and neighbors like the CROUSTILLANTS that I have brought — warm crackers that taste like comte and parmesan. They’re special little bites.
2 C shredded Comte or Gruyere cheese
½ C grated Parmesan
7 T unsalted butter
3/4 C flour
Pinch of cayenne pepper
2-3 T chopped chives
Coarse sea salt
1. In food processor, combine Comte, Parmesan, butter, flour and cayenne. Process until well combined and crumbly– 40 – 6- seconds. If mixture does not stick together enough to shape into a log, try mixing in 2 T of vodka – the alcohol will dissipate during baking, but the liquid will help make the mixture workable and the crackers will be crispy, not tough.
2. Transfer mixture to piece of plastic wrap and shape into a log about 2 in in diameter and 6-7 inches long. Roll up in plastic wrap, patting it as you do so that it forms a smooth even shape. Refrigerate 1 hour to overnight.
3. Preheat oven to 350. Unwrap dough and slice into rounds ¼ in thick. Arrange on ungreased baking sheet, spacing rounds about 2 in apart. Sprinkle with chives and sea salt.
4. Bake crackers 1 sheet at a time until golden brown 10 – 15 minutes, rotate pan from back to front halfway through to ensure even browning. Remove from oven, transfer to a platter or plates and serve immediately.
24 – 28 crackers.
Note: This recipe originally called for 6 T unsalted butter and 1 C flour but that was too dry to form into a log and impossible to slice into rounds. Try the vodka addition if adjusted recipe results in mixture too-dry to work into a roll.
October 3rd, 2009 at 5:04 pm
To be honest I am sort of a fancy schmancy recipe connoisseur, but if I am off to a party and I want to make something quick and inexpensive I always opt for the one thing I know will be a hit!
Ingredients:
Cream cheese
Deli meat of choice (I love turkey, but ham works well.)
Veggies: I love green onions, carrots, pickles, cucumber etc. Almost any veggie works. Usually I think of what I might have already (being a single lady I tend to not eat bunches of anything)
Cut the meat in half, spread a thin layer of cream cheese on it, toss your veggie in and roll it up!
This also makes a great presentation.
Happy Holidays!
)
(It’s closer than we think
October 3rd, 2009 at 5:17 pm
FISH CUTLETS
2 Albacore Tuna Cans (spring water packed)
½ Pound Potatoes (boiled)
1 medium Red Onion (finely chopped)
1-2 Green Chillies ( I use serranos)
Ginger and Garlic paste, Salt to taste
1 cup frozen peas
1 Egg for Egg Wash
Garam Masala
½ Cup of Cilantro
½ Cup of Bread Crumbs
Vegetable Oil to Pan fry
Saute the Onion, Ginger & Garlic Paste. Add the Boiled Potatoes, the tuna and the salt and Garam Masala. Finally add in the Frozen Peas. Let it cool. Then mix together well with hands .
Make into Balls – Makes about 40 balls, Slightly flatten it out and roll in the Egg Wash and then roll in the bread crumbs. Panfry, You can have them with Ketchup or Cilantro Chutney. Cost is about ~ 15 cents a Cutlet
October 3rd, 2009 at 5:19 pm
Danica’s Low Fat Healthy Pesto & Sun Dried Tomato Cream Cheese/Pesto Spread
This is my favorite goto appetizer for the holidays. It can all be made from scratch or you can take a shortcut and buy store bought pesto. It is festive during Christmas since the colors are red, green and white. The best part is it’s healthy!
STEP 1 – MAKE YOUR PESTO OR BUY IT.
Danica’s Healthy Pesto
1) Blanch 1 – 2 cups of basil leaves. (To blanch – add to boiling water for 1-2 minutes and remove. Drain and run under cold water.) Set aside.
2) Add 1 chicken or vegetable bouillon cube to1/4 c hot water. Set aside.
3) Combine in the food processor (a blender will also work): blanched basil, 4-5 cloves of fresh garlic, 1-2 teaspoons of olive oil. Add about 1-2 teaspoons of chicken broth – (Only use the amount of chicken broth needed to blend ingredients. You will not use the entire 1/4 c.)
4) Blend the ingredients in the food processor until creamy and well blended.
5) Pour blended mixture into a bowl and stir in parmesan cheese to flavor (I like to use about1/2 c or so – to absorb liquid.)
6) Drain excess liquid.
And since I am pretty sure you will ask, here is the recipe for the Sun Dried Tomato Pesto Cream Cheese Spread. It is fabulous with crackers or bread and I make it almost every Christmas (due to the colors!).
STEP @: Sun Dried Tomatoes
1 9 oz. Jar of Sun-Dried Tomato Spread made by California Sun Dry Foods (preferable as this spread is seasoned and provides additional flavor)
or –
Drain 1 small jar of marinated Sun-Dried Tomatoes. Run them through the food processor until it forms a thick paste.
STEP 3 ~ LAYER THE SPREAD
Use the Pesto Recipe Above.
1 – 2 squares of low-fat or regular cream cheese. You can also use the large plastic container of cream cheese.
Spray a flexible plastic bowl with non-stick cooking spray. Start layering with either the Sun-Dried Tomato Spread or Pesto. Alternate with thick layers of cream cheese. You may need to soften the cream cheese in the microwave for a few seconds in order to get it to cooperate.
Refrigerate. If the spread will not pop out of the mold easily, then place it in the freezer for about a half-hour to an hour to set.
Serve with a variety or crackers and/or a sliced sourdough baguette. Enjoy!
October 3rd, 2009 at 7:40 pm
Chicken Sausage Balls
3 cups whole wheat pastry flour
3/4 tsp salt
3/4 c nonfat dry milk powder
2 TBS Baking Powder
Mix these ingredient together in a large bowl
Add
1 pound Chicken Sausage (Chicken Spinach Feta or Italian Chicken Sausage Hot or Mild)
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan Regianno
1/2 tsp dried Rosemary
1/2 tsp parsley flakes
Mix all ingredients together thoroughly and shape into 1 inch balls. Place balls side by side in a 9×13 pyrex that has been sprayed with nonstick cooking spray and bake for 20 to 25 minutes in a 375 degree oven. Makes 6 1/2 dozen.
October 3rd, 2009 at 8:36 pm
For a quick easy holiday bite I buy a family sized pack of already baked croissants. I put them in a 350 degree Fahrenheit oven for 2-3 minutes, until warm, and drizzle a small bit of condensed milk over them and its done.
October 3rd, 2009 at 9:32 pm
Cream Cheese Balls
8 oz cream cheese softened
1 cup cooked ham, finely chopped
1 teaspoon prepared horseradish
1/2 teaspoon dry mustard
1 tsp hot pepper sauce
1/2 cup nuts finely chopped
Thin pretzels for picks
***Allow several hours to chill***
Combine cream cheese,ham,horseradish,dry mustard & hot sauce in small bowl, mix well.Shape the mixture into 3/4″ balls,roll in chopped nuts,cover,refridgerate for several hours,transfer to serving platter, insert pretzel sticks, Serve chilled. Makes about 48 appetizers.
October 4th, 2009 at 7:29 am
Olive Caper Spread (Recipe Doubled)
1 Cup Black Olives
6 Tbsp Olive Oil
2 Tbsp Basil
2 Tbsp Capers
4 Cloves Garlic
Place all ingredients in a food processor until blended. Chill for a few hours before serving. Spread on small bread toasts.
October 4th, 2009 at 9:36 am
I love goat cheese on Wasa with orange marmalade on top, and the pretty goat cheese-marmalade layers are just as delicious on smaller thin crackers, cucumber rounds, or carrot curls served on a tray.
October 4th, 2009 at 9:47 am
Parmesan, Basil and Lemon Bars are very easy to make and costs about 38 cents each to make. It takes about 15 minutes and will be a sure-fire hit. Preheat oven to 400 degrees. Ingredients: 1 cup shredded Parmesan, 2 tablespoons shredded basil leaves and 1/2 tablespoon grated lemon zest. Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. Repeat with remaining cheese mixture, spacing the spoonfuls about 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer. Makes about 12 wafers. Will become a family favorite.
October 4th, 2009 at 11:32 am
Mix one small can of drained crab meat with a small jar of cocktail sauce. Pour this over a small package of cream cheese. Serve this with sliced party rye bread or crackers.
It’s very fast and easy to fix and is always a welcome appetizer.
October 4th, 2009 at 1:03 pm
Holiday Quinoa Salsa.
1. 1 Cup of Cooked Quinoa,
2. 1 Large Can of Fire Roasted Crushed Tomatoes.
3. 3 finely sliced green onions (Optional).
Mix all ingredients together, and serve with organic tortilla chips or lightly toasted pita wedges.
Your guests will constantly ask you, “what is in this, it’s so delicious?!” They do not expect such a zesty taste and hearty texture. Perfect to dazzle their pallets, and fill their tummies with just a few pennies.
October 4th, 2009 at 2:03 pm
Holiday Quinoa Salsa.
1. 1 Cup of Cooked Quinoa,
2. 1 Large Can of Fire Roasted Crushed Tomatoes.
3. 3 finely sliced green onions (Optional).
Mix all ingredients together, and serve with organic tortilla chips or lightly toasted pita wedges.
Your guests will constantly ask you, “what is in this, it’s so delicious?!” They do not expect such a zesty taste and hearty texture. Perfect to dazzle their pallets, and fill their tummies with just a few pennies.
October 4th, 2009 at 2:04 pm
Small bites party foods:
Low cal, high in flavor,mouth watering visual, on budget appetizer. Serves 20. Ingredient list purchased from Whole Foods.
Vermicelli bits on Parmesan and Olive Crositini
To make spread:
1/2 packet of wheat vermicelli, broken to 1/2 inch pieces
1/2 red capsicum,diced to small 1/4 inch pieces
3 small shallots, finely diced
1/2 cup yellow corn
6 large button mushrooms, finely diced
To make roux:
2 tsps whole wheat flour
2 tsps all purpose flour
1 cup 2% reduced low fat milk (room temp)
2 tbsps extra virgin olive oil
3 tbsps low fat neufschatel cream cheese
Sprinkle of nutmeg powder (1/8 tsp)
1/2 tsp of salt (adjust to taste)
2 tsp fine chopped dill
40 pcs Crostini (2pcs per person)
Dill sprigs for garnish.
Boil water in a 3 quart saucepan, with 1/2 tsp of salt. Add vermicelli, bring to a boil till el dente. Drain and keep aside.
In shallow fry pad, add 1 tbsp of extra virgin olive oil , saute the shallots for 3 mins on medium low flame, add red capsicum, mushrooms, corn. Add salt to taste, saute and keep aside.
Use the same fry pan and add 2 tbsps extra virgin olive oil, flour mix and saute on low flame, add milk and stir in till a smooth sauce is formed. Add the cream cheese, nutmeg and salt.
Add in the sauted veges and vermicelli. Remove from flame. Keep aside to cool. Serve on Crositini and garnish with dill.
Enjoy!
October 4th, 2009 at 2:16 pm
Here’s one that’s super-easy, and except for vegans or others who can’t eat dairy, EVERYONE will like the taste: just wrap a slice of apple in a slice of mozzarella cheese and spear with a toothpick….or just stack the two slices if flat and skip the toothpicks. This is for the laziest and the pickiest….but I still think it’s super-good. Thanks!
October 4th, 2009 at 2:20 pm
texas shooters shrimp-medium -devined. sprinkle with cayenne pepper or jerk seasoning. wrap with 1/3rd piece of bacon-any flavor. grill or broil on both sides till bacon crisp. enjoy!!!! make lots!!!!!!!!!!!!
October 4th, 2009 at 2:57 pm
My sister made this for me once and I just can’t get enough. It is simple quick and so flavorful. Most of all, it is inexpensive but you couldn’t tell by the taste.
White Bean Bruschetta
1 15 oz. can cannellini beans (drained, but not rinsed – I leave a little liquid)
1 large clove garlic (I always add more)
½ tsp. chili flakes
1/3 cup oil packed sun dried tomatoes, drained and sliced ¼ inch thick
10-15 fresh basil leaves, thinly sliced
2 tbsp. olive oil
salt and pepper to taste
Heat pan, and warm olive oil. Saute garlic until lightly toasted. Add chili flakes. Cook for 10 seconds, then add basil leaves (do so carefully as basil may splatter some oil). Add white beans, sun dried tomatoes and salt and pepper. Heat through.
Serve warm, with toasted or fresh bread slices. Even can be eaten with pita chips
October 4th, 2009 at 6:39 pm
These tasty little bites are wonderful. You can really make tons of these tarts and no one will be able to imagine that it not only was a budget friendly recipe, but it also is a simple hand-made treat. You can platter them up on a beautifully decorated tray or platter and impress the masses. They will never believe that plain white bread is the crust for these pastries. I have also used multigrain breads or cinnamon raisin bread to change it up a bit. You can drizzle with a dab of honey and add peacans also for an alternative to the jam.
Raspberry-Brie Tartlets Recipe
Ingredients
20 white bread slices
1 (8-oz) wedge Brie, cut up (remove rind)
Melted butter
1 (13-oz) jar raspberry jam or apricot jam (can substitute other desired fruit jams)
Directions
Remove crusts from bread with a serrated knife.
Roll & flatten each bread slice with a rolling pin.
Cut 4 even squares out of each bread slice
Brush mini muffin pans with melted butter.
Press bread squares on bottom & up sides of muffin tin. brush bread cup with melted butter.
Bake at 350° for 7 mins or until lightly toasted.
Remove bread cup from muffin pans, & place on ungreased baking sheets.
Fill cups evenly with cheese pieces; top each with 1/4 tsp jam.
Bake at 300° for 10 mins or until cheese is melted.
Note: To make ahead, freeze toasted bread shells up to 1 month in advance.
Thaw at about room temp about 30 mins.
Assemble tartlets, & bake as directed.
October 4th, 2009 at 8:13 pm
Fancy quiche squares. Cheat by grabbing a box of biscuit mix. Mix up with water for the ‘Bisquit recipe’ on the box. Press biscuit mixture on the bottom of a greased 13×9 pan.
In a bowl, whip up with fork 6 to 8 eggs, then add some chopped onion, parsley, chives and shredded cheese. Cubes of veggie sausage is good too. Pour this egg mixture over the pressed biscuit layer.
Bake 350 degrees for about 25 min. Middle rack. Check to make sure the eggs are cooked .
Cool for 5 minutes, cut into smallish 2″ squares. Perfect for the party platter.
October 4th, 2009 at 9:47 pm
Sugarcane Shrimp Rolls
October 4th, 2009 at 11:14 pm
Pumpkin quesadilla
October 4th, 2009 at 11:15 pm
HOLIDAY HAYSTACKS
Delicious, festive (and easy and inexpensive!)
Preheat oven to 400°
Purchase good quality Parmesan Reggiano
(or other Italian hard cheese, such as pecorino)
Using round holes of a box grater, grate cheese into 1″ pieces – cheese pieces will resemble broken spaghetti
Line baking pan with Silpat
Take pinches of grated cheese and pile into small “haystacks”, about 1.5″ high
Optional:
Lightly sprinkle with Tony Chachere’s, pimenton or dried, powdered Mexican chilies
Bake for a few minutes until cheese sticks together and is lightly browned. Remove from oven.
Cool, carefully lift with spatula and arrange haystacks on platter. Happy holidays!
October 5th, 2009 at 1:54 am
Inexpensive small bites; 12 slices hard salami, 1/3 cup whipped cream cheese, 24 slices of jarred (or fresh) jalepeno peppers.
Spread cream cheese on salami. Place 2 peppers on and roll up . Slice in half and secure each half with a toothpick. Makes 24 servings.
October 5th, 2009 at 6:20 am
My favorite holiday treat is Italian Hot Chocolate. It’s what Santa gets instead of cookies on Christmas Eve and what my kids get when they come home from an afternoon of sledding! This will cure your kids forever of that nasty stuff out of a box that’s loaded with Hydrogenated Oil…!
One 1/2 gallon Shatto WHOLE milk
2-3 heaping Tablespoons of Coco powder ( I use Ghirdelli)
1/4 package of 365 chocolate chips (or 1 small Green and Black’s 50%-60% cacao bar)
2-3 Tablespoons of Sugar (omit if chocolate powder is already sweetened)
1 teaspoon of Arrowroot
Whipping Cream:
1 pint Shatto Cream
1/2 cup sugar
1 teaspoon Vanilla
Make the whipping cream first:
Take Shatto cream and beat in mixer, fold in the sugar and vanilla. Once it is whipped, set it aside (in the Fridg).
To Make the Hot Chocolate:
Take 1/2 cup of the milk and mix the arrow root powder into it and set it aside.
Take the remaining milk and mix cocoa, sugar and simmer on the stove. As soon as it starts to simmer, fold in the arrowroot/milk mixture and wisk until it thickens, then turn off the heat and add the chocolate chips or chocolate bar until it has melted. The final consistancy should be like runny pudding.
Pout Hot Chocolate Mixture into cups and spoon the whipping cream over it. ( I like to finish with shaved chocolate pieces from the Chocolate bar.)
Variations:
Add Ginger, More Vanilla or Orange Extract to chocolate mixture after removing from the heat.
TIP – I keep the dry ingredients mixed together and ready to go so it doesn’t seem like so much work. Sometimes I even plan ahead and have a small container of the arrowroot/milk misture in teh fridge so it is litterelly as easy as the “stuff out of a box”
October 5th, 2009 at 8:27 am
This is a simple, inexpensive, healthy appetizer that is great for gatherings where kids are present. The fruits used can be varried depending on the colors you want to use to represent an upcoming holiday and/or what is in season or looks good at the store.
Fruit Ribbons
Ingredients:
Fresh fruit chunks or slices (grapes, berries, bananna, melons, apples, oranges, pears, pineapples, etc.)
Small skewer sticks
Lime or orange quarters (optional)
Method:
Simply skewer the fruit onto the sticks in a colorful pattern to match whatever holiday or season you are into. My kids also enjoy skewering their own fruit. Squeeze lime or orange juice onto the skewers after if desired for more flavor and to help prevent browing of apple and pear chunks.
Enjoy!
October 5th, 2009 at 8:35 am
This is so simple and kids love to help. Use presliced rectangular honey ham slices, spread softened cream cheese on each in a nice thin layer, add your favorite type of pickle (we love sweet/buttered pickles) to one end of the ham slice, roll it up, then slice. You can usually get up to four individual ham roll-ups from each. Let your helpers eat the “ends” that are cut off. Arrange the roll-ups on a festive dish and, if you have some decorative toothpicks or bamboo skewers, stick those in the middle. The plate will be emptied in no time. If you have the time, add scallions or mint or basil to the cream cheese and whip.
October 5th, 2009 at 8:45 am
Pitted Medjool dates, stuffed with goat cheese and an almond, then wrapped in bacon and drizzled with maple fig dressing. Put in the broiler until bacon is done.
My friends can’t get enough of these! I’m required to make them for every girls’ night..
October 5th, 2009 at 9:16 am
My kids like bread but they don’t like eating sandwiches for some odd reason. So, I make phyllo sandwich bites for my kids. I put together 3-5 sheets of phyllo dough using cooking spray. I score the sheets to get 3 long lines. Next, I take a little drop of veggie puree (steamed cauliflower, cooked butternut squash, and cooked peas is what I use but it could be just 1 veggie you have available), very finely chopped up ham or turkey, and a little cheese and thyme mixture and put it on one phyllo strip. Then I fold up the strip and form triangles with it. My kids love this meal. I get meat, veggies, dairy, and some carbs into them too!
October 5th, 2009 at 10:00 am
These canapes can’t be beet!
beets
crackers
organic goat cheese
chopped pistachios
dried tarragon
Roast a few beets in double ply aluminum foil on 400 for 45 minutes. Or use canned beets if you can’t find the fresh.
Spread organic goat cheese on salted crackers.
Sprinkle chopped pistachios on this layer.
Slice beets into slices, then quarter slices, or if desired, cut beet with a cookie cutter into small star for other festive shape.
Sprinkle with dried or fresh tarragon for a delicious, nutritious, red and green taste treat.
October 5th, 2009 at 10:06 am
For a simple, fresh appetizer we slice cucumbers and top with goat cheese, thyme, a drizzle of olive oil and sprinkle of sea salt. You could also top with a little roasted red pepper and cut scallions. Serve immediately.
October 5th, 2009 at 11:58 am
My favorite holiday appetizer is cream cheese drizzled with soy sauce and topped with sliced green onions and toasted sesame seeds. Serve with whole wheat crackers (similair to Triscuits). Inexpensive and super delicious!
October 5th, 2009 at 12:45 pm
One of my favorite appetizers:
Toasted sour dough 3″ squares topped with roasted garlic (spread it on), a bit of brie & a couple strips of roasted red peppers on top. If one eats 2 squares, the price comes out to less than 50¢ per person.
October 5th, 2009 at 12:47 pm
Make your favorite mole (beef or chicken) and serve it on a tortilla chip or baked corn tortillas in mini muffin tins! DELIC and affordable. My fav recipe . . .
Heat 1 teaspoon canola oil in a nonstick Dutch oven over medium heat. Add 1 large onion, chopped and 2 minced garlic cloves, stirring frequently, until golden, about 7 minutes. Add 1 tablespoon unsweetened cocoa powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon dried oregano. Cook, stirring constantly until fragrant, about 1 minute.
Add 1 (14 1/2 oz) can diced tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, about 8 minutes. Stir in 1 (15 oz) can pinto beans and 1 cup cooked finely chopped chicken (I prefer thigh meat); return to a simmer and cook until heated through, about 3 minutes.
Scoop heaping tablespoon-fulls onto chips or into corn tortilla mini muffin molds. Sprinkle with cheese, dollop with sour cream or guacamole.
October 5th, 2009 at 12:47 pm
Happy Holidays!
I would like to have a gift card to purchase your specialty goods and promote your business in the process! I will be coming to your special event soon; perhaps, you could provide it via gift bag for Halloween, at cooking demo, sample of new (gourmet or special) appetizer(s), snack(s), dessert(s) to promote the product upon attendance of the event or purchase.
Please note beneficiary (self) claims non-receipt of giftcard provided at (old) Tustin store over one year ago. RSVP at event or upon visitation.
October 5th, 2009 at 12:47 pm
My favorite small bites appetizer that meets my budget as well is little salad bites. I simply buy a couple of endive heads and break them off into individual pieces and fill them as I would a salad. They’re always my most popular plate and look pretty as well. Guest favorites include: goat cheese, mandarin oranges broken into pieces, raspberries, broken pecan pieces drizzled with a bit of balsamic. I seasonally change the fruit and cheeses. For the fall I’m thinking pumpkin seeds, goat cheese and either a blueberries or chopped squares of squash (acorn, pumpkin, butternut) for a burst of flavor.
October 5th, 2009 at 12:51 pm
My quick and easy appetizer that is cheap and easy .. fun for everyone is
Cream cheese and Jelly …
I use a jar of my homemade hot pepper jelly the link to that can be found on my website.
a brick of cream cheese placed on a oven safe plate and warmed just a bit
can of baby shrimp
mixing the baby shrimp with the jelly pouring it over the brick of warmed cream cheese ..
using crackers or some lovely BRUSCHETTA bread made at whole foods.
Simple , you have most on hand or I do after needing the recipe quickly a few times ..
October 5th, 2009 at 12:51 pm
Another of my favorite appetizers is stuffed roasted green chiles. The ingredients are:
10 roasted Anaheim or Hatch green chiles – peeled & de-seeded
1 8oz. pkg. softened cream cheese
4oz. goat cheese
3 tbsp. minced cilantro
1/4 cup cooked bacon – crumbled
Mix last 4 ingredients, put into chiles, back 15 min. at 350. Spiciness depends on the spiciness of the chiles. Yummy stuff!
October 5th, 2009 at 12:51 pm
A favorite here is bacon wrapped water chestnuts. Drain them from the can and rinse. Soak in soy sauce for 30 min.’s and then roll them in light brown sugar, coating well. Then wrap half bacon slices around, overlapping, hold together with narrow, round pointes toothpicks. In a pre-heated 350 degree oven bake in a shallow pan for approx. 30 min.’s, turning once. Better make a lot, they go fast! Enjoy.
October 5th, 2009 at 12:55 pm
One of my favorite super easy appetizer recipes: Roll out one sheet of puff pastry. Center a round of brie on the pastry. Spread apricot preserves or homemade blueberry chutney over the top and sides of the Brie. Fold up edges of the pastry to completely seal the Brie. Bake at 350* for 30 minutes or until the pastry is golden. Serve with wheat crackers and/or homemade crostini. YUM!
I also am know for killer good pate and would be happy to share the very easy recipe.
October 5th, 2009 at 1:52 pm
Hot, salty and sweet Walnuts, covers all the tastes we crave! heat oven to 350, cover large baking sheet with parchment and cooking spray. in non stick large pan simmer 1/4 c orange juice concentrate, 1/2 tsp. cinnamon, 1/2 tsp cyan pepper 2 TBS. Sugar in the Raw, 2 Tbs honey. Add 2 C. Walnuts until coated and caramelized. Pour on to baking sheet. Sprinkle with 1/2 tsp sea salt, 1/2 tsp dried rosemary and 1/2 tsp hot pepper flakes ( or to taste) heat until candied looking and toasted, aprox 8-10 min. Cool. They are yummy
October 5th, 2009 at 2:07 pm
The Leaning Tower of Scallops, Mangoes & Avocados
Ingredients:
* 2 avocados, diced
* 1 mango, diced
* Handful of bay scallops
* Olive oil
* Cracked pepper
Instructions:
1. Dice the avocado and push it to the bottom of a circular glass
2. Dice the mango and add these on top. Squish it a little, but don’t pulverize the poor fruits
3. Flip the glass over on the serving plate, give it a tap so the mango and avocado come loose
4. Lightly grill or pan-fry some scallops and carefully place these on top of your tower
5. Dust with cracked pepper to taste
6. Serve with sliced baguette
Super delicious!!!!!!
October 5th, 2009 at 2:37 pm
Spasagna Bites
Ingredients
———-
4 ripe plantains
6 large eggs
1 lb. ground beef, pork, chicken or turkey
1 cup grated cheddar cheese
———-
3 tablespoons olive oil
4 medium green peppers, seeds removed
1 red sweet pepper, seeds removed
1 large tomato
2 medium onions, peeled
3 heads of garlic, peeled
1 bunch cilantro leaves
1 teaspoon oregano leaves
1 jar olives with pimentos
———-
Directions
———-
* Peel and quarter plantains
* Beat eggs
* Dice onions
* Dice green peppers and red sweet pepper
* Mince garlic
* Chop cilantro
* Combine peppers, garlic and cilantro in a bowl, add oregano and olives (including liquid), mix and set aside
———-
* Add olive oil to a saucepot and heat over medium heat
* Add plantains and brown on all sides
* Remove plantains, add to baking dish and mash to form a base layer
———-
* Add onions to saucepot and cook until translucent
* Add ground beef and brown
* Add pepper mixture, bring to a boil, reduce heat and simmer for 30 minutes
———-
* Pour over plantain base layer
* Pour egg mixture over beef mixture
* Top with cheese
———-
* Bake in 350F oven for 30 minutes
* Let cool and slice into squares
* Serve with hot sauce/spicy dipping sauce
———-
October 5th, 2009 at 2:39 pm
Warm Bacon Dip
Ingredients:
1 round loaf (1 pound) sourdough bread (optional)
1 pkg. (8 ounces) cream cheese, softened
1 1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
3/4 cup chopped green onions
Assorted crackers
If using the bread as a bread bowl, cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-inch shell. Reserve the removed bread for other purposes. Otherwise, grease a large serving dish. In a mixing bowl, beat the cream cheese. Add the sour cream, cheddar, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread bowl or dish. If using bread bowl, wrap filled bread bowl in heavy duty foil. Bake at 325 degrees for 1 hour or until heated through. Serve with crackers. Yield: about 4 cups of dip, so it goes a long way!
October 5th, 2009 at 2:43 pm
I get requests for my Caramel Cream Cheese Dip.
Unwrap 16 – 20 caramels and cut into small pieces. Place in a small saucepan and add a small amount of water or milk and melt on low heat. Stir often.
Put one softened 8 oz. block of cream cheese in a medium bowl. Add a ¼ cup of brown sugar and cream with hand mixer. When the caramels have melted and are smooth, add to cream cheese and mix thoroughly. Serve with apple slices or any favorite fruit.
October 5th, 2009 at 2:44 pm
Start with a puff pastry.Brush with a beaten egg. Cut the pastry into bite size squares. Bake until golden brown. However, halfway through baking, push down the center of the puff to make an edge ( works best with your thumb, just be careful!!) While the puffs are cooking take a frying pan and add raw almonds or pecans ( just enough to cover bottom of pan). Add enough water to cover the nuts about half way. add a little less than 1/4 raw sugar, a teaspoon of chili powder and a little fresh ground black pepper. Gently simmer until all the water has dissolved and the nuts are coated. In the center of the puffs add a few small pieces of gorgonzola cheese and a couple nuts!! I promise you will be addicted!! tip: it is best to work with the nuts while still warm. If they begin to stick together just warm them up again.
October 5th, 2009 at 2:58 pm
My favorite appitizer is saurkraut balls:
One small canned ham chopped, One Can drained saurkraut, 3 garlic cloves, One small onion, One block, small, cream cheese, Blend in food processor, roll in balls, dip in beaten egg and milk, roll in bread crumbs, deep fry till golden brown, serve hot. For people that don’t like the saurkaut, I call them ham balls, they never really know the difference, they are to die for, My mom made them every year, for the holidays.
October 5th, 2009 at 3:19 pm
Baked Prosciutto Jalapeno Wraps
These are simple, delicious, and can be made in a flash. I always keep a stash of frozen jalapenos from my garden, so I can assemble these appetizers quickly, if I have unexpected guests.
1/4 to a 1/2 pound La Quercia American Prosciutto, sliced thinly
8 ounces cream cheese
15 or so jalapeno peppers (each pepper makes two servings)
Preheat oven to 350. Cut off the stems of the jalapenos, slice the peppers lengthwise, and spoon out the seeds (wash hands thoroughly before you touch your eyes!). Fill cream cheese inside the hollowed peppers, slightly mounded over the top. Wrap the stuffed peppers with a piece of prosciutto and line on a baking sheet. Bake about ten minutes to cook. Next, set the oven to broil and broil until the prosciutto slightly crisps. Flip each pepper to crisp the other side.
This can be easily done in small batches in a toaster oven.
October 5th, 2009 at 3:22 pm
When company drops in unexpectedly I put together a few simple things that require no cooking and are not only tasty, but very healthy. Dates stuffed with almonds or cashew butter, celery stuffed with cashew butter or hummus, warmed brie served with apricot jam, candied nuts, olive tapenade and crackers/pita bread, and whatever fresh fruit I have