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Your Favorite Appetizer Recipe?

sushimommy

sushimommy

Could you point me to the helipad?
Joined
Jan 8, 2010
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In the chat we were talking about what appetizers we love to make/take - what is yours? SHARE!

Here is one of my favorites - they can be prepped all the way to the ready-to-bake stage, then wrapped in plastic wrap and stored in the fridge for a day or two until you are ready to bake. They are also good served warm or even room temperature. The puff pastry makes them easier to make than they seem - even if they look a little wonky when you roll them up, the puffing will even them out - they are pretty!

Pesto-Cheese Pastries

Ingredients
  • 2 oz (60 g) cream cheese, softened
  • 1 oz (30 g) Parmesan cheese
  • 2 tbsp (30 mL) prepared basil pesto
  • 1/2 pkg (17.3 oz/450 g) frozen puff pastry sheets (1 sheet),
  • thawed
  • 2 oz (60 g) thinly sliced deli ham (about 6 slices)
directions
1. Preheat oven to 400°F (200°C). Line Large Sheet Pan with Parchment Paper; set aside. In Bowl, whisk cream cheese until smooth. Grate Parmesan cheese into bowl; add pesto and mix well.

2. Unfold pastry dough onto Cutting Board. Arrange ham over dough, overlapping if necessary. Spread cream cheese mixture overham using Small Spreader. Bring bottom edge of dough up to create a 1 1/2-in. (4-cm) fold; bring edge upagain make another 1 1/2-in. (4-cm) fold. Repeat on opposite side. Fold dough in half, bringing folded edgestogether. Press dough lightly to seal.

3. Cut dough crosswise into sixteen 1/4-inch-thick (6-mm) slices using serrated (bread) knife. Place slices cut-side uponto sheet pan. Bake 22-25 minutes or until golden brown. Serve warm.

Source:Pampered Chef
 
ok. I am an appetizer fan! I can't pick one...

Here are a couple faves that I've made and they are yummy...

Crack Bread - so yummy. I needed more butter, and I used Rosemary for my bread... a lot.
http://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/

Strawberry Bruschetta... so yummy!
http://homeiswheretheboatis.net/2013/05/09/strawberry-bruschetta/?crlt.pid=camp.PW2705GBluDb

Caramel Apple Cream Cheese Spread - Better to have room temperature cream cheese so it's soft and east to "dip." Tasted better on pretzels, lol!
http://shewearsmanyhats.com/easy-caramel-apple-cream-cheese-spread/

Bacon Wrapped Jalepenos - mmmm...
http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
 
I don't know that I make any appetizers. Haha. Maybe Crab Rangoon, though I haven't made them in years. And these mushrooms are the BOMB.

CRAB RANGOON

1/2 lb fresh crab meat, drained and chopped
1/2 lb cream cheese, room temp
1/2 tsp A-1 Sauce
2½-3 dozen won ton wrappers
1/4 tsp garlic powder
1 egg yolk, well beaten
oil for deep frying
Chinese mustard and/or red sauce

Combine crab meat with cream cheese and seasonings in medium bowl and blend to a paste. Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal. Heat oil in wok, deep fryer or electric skillet to 375°. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. Makes 2½-3 dozen.

MUSHROOMS STUFFED WITH WALNUTS, CHEESE AND SPINACH

12 medium mushroom caps
1 TBS olive oil
1 TBS sweet butter
½ cup finely chopped yellow onion
2 TBS coarsely chopped walnuts
1 garlic clove, peeled and minced
5 oz frozen spinach, thawed and squeezed dry
1 oz Feta cheese, crumbled
1 oz Gruyere cheese, crumbled
2 TBS minced fresh dill
salt and pepper to taste

Remove stems from mushrooms and save for another use. Wipe the mushroom caps with a damp cloth or paper towel and set aside. Preheat oven to 400. Heat the olive oil and butter together in a small skillet. Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes. Add walnuts and garlic to onion and cook for another minute. Add spinach and cook for another 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in cheeses, dill and salt and pepper to taste. Arrange the mushrooms, cavity side up, in a baking dish. Divide the spinach and walnut mixture evenly among the mushroom caps. Set baking dish in the upper third of the oven. Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated.

But I do like to make dips. Easy Peasy.

CHILI NACHO DIP

1 pkg cream cheese (8 oz) softened
1 can Hormel Chili (no beans)
1-2 cups shredded Cheddar cheese

Spread in thin layer in baking dish or on cookie sheet. Bake at 350°
until cheese is melted. Serve with tortilla chips.

TACO SALAD DIP

1 8oz pkg Philadelphia cream cheese
8 oz sour cream
1/2 pkg taco seasoning mix
shredded Cheddar
lettuce, tomatoes, olives

Mix cream cheese and sour cream together. Add taco seasoning mix and
mix well. Spoon mixture on large platter. Top with shredded lettuce,
cheddar cheese, diced tomatoes and sliced olives (in that order).
Serve with taco chips.
 
This recipe has been a staple of holiday parties since I was a kid. We usually forgo the pecans and just serve it out of a bowl instead of forming it into a cheese ball. I was so excited that my mom had all the ingredients on hand when we went down for Thanksgiving..I talked her into letting me make some (it wasn't too hard...lol).

http://www.food.com/recipe/beef-and-green-onion-cheese-ball-308046
 
Sweet & Sour Meatballs -

1 can cranberry sauce
1 jar chili sauce
1 jar grape jelly

Heat all three until melted and combined. Add pre-cooked meatballs and little smokies and simmer until heated through
 
Stuffed Jalapenos are a fav around here!

Sausage Stuffed Jalapenos
Ingredients:
1 lb jalapenos
1 lb bulk sausage
1 8 oz block of softened cream cheese
1 cup shredded Parmesan cheese

Cooking Instructions
1. Prep the jalapenos. Cut the top off each jalapeno, just below the stem. Cut each jalapeno in half lengthwise and remove the seeds*.
2. Make the filling. Brown the sausage in a skillet and drain. Mix in the cream cheese and Parmesan cheese until everything is well incorporated.
3. Fill the jalapenos. Spoon approximately 1 Tbsp of filling into each jalapeno.
4. Cook. Bake stuffed jalapenos at 425 degrees for 20 minutes. You may want to use some non-stick spray on the pan. I never have, but sometimes they stick a little.
5. Serve. Throw these guys on a tray and then duck and cover. You don't want to get crushed in the stampede for stuffed jalapenos.

*Tip: Jalapenos carry their heat in the seeds and the veins. The veins are the lighter colored part on the interior of the jalapeno. If you are worried about the heat level, make sure you scrape the veins out really well. Also, make sure you wash your hands thoroughly after handling jalapenos. Any juice on your hands will sting your eyes.
 
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