I make appetizers and finger foods for Christmas Eve. I am in a rut with making the same old every year. I would like some new interesting easy recipes. Help me out and post some of your favorite appetizer and finger food recipes here.
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recipe help.
(49 posts)
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rainbowspirit1968
Post Count: 4322
Bona-Fide Hero# Posted 7 months ago -
HeavenLeigh123
Post Count: 22518
Bona-Fide HeroBefore I post the (easy!) recipe, I'll ask ~ do you make the Biscuit cheese/sausage balls? The Kid and I could eat a million of those!
# Posted 7 months ago -
rainbowspirit1968
Post Count: 4322
Bona-Fide HeroI never made those. Sounds yummy though.
# Posted 7 months ago -
HeavenLeigh123
Post Count: 22518
Bona-Fide Hero*this recipe cracked me up because she really went into detail. I would have just said, mix it all together and pop them in the oven. LOL*
Bisquick Sausage Ball Recipe
2 cups Bisquick
10 oz. shredded cheese (or shred your own)
1 pound sausage
How to Make Bisquick Sausage Cheese Balls
First measure the Bisquick into a large bowl.
If you're using pre-shredded cheese, pour that in with the Bisquick and stir. Shredded cheese is not as moist, so it stirs in easily and pretty evenly.
If you buy block cheddar, then grate around 10 oz. Since block cheese is moister, grate a little and fluff that to cover the cheese with Bisquick. Repeat. Repeat. This keeps the grated cheese from ending up as a big clump in the middle of the mixture.
To mix in the sausage, you really need to use your hands. This is not much fun. It's pretty gross to squash flour, cheese and sausage, but that's how to get it mixed up well.
It takes a while to get the mixture nice and smooth. This is a great job to put off on the kids is possible.
When the mixture is done, It will be one big ball and with all the ingredients evenly throughout the ball.
Once the mixture is ready, cover a cookie sheet with sides or a baking dish with tin foil. Sausage balls can be baked right on the pan, but that's pretty messy. I prefer to cover my pans.
Roll the mixture into small balls about the size of little golf balls or walnuts and place them on the pan with a little room. They expand and spread out a bit when cooking.
This recipe makes more sausage balls than might be expected. I use two small cookie sheets to make a batch of sausage balls.
Bake the sausage balls at 350 degrees F for 20 minutes. The sausage balls should be lightly browned. Some spots will be a little darker than other spots.
Remove the pans from the oven and let them sit and cool. This is a good time to sample the sausage balls, because they are wonderful hot. My mouth is watering just thinking about it.
Once the sausage balls are cool, put them in airtight containers and store them in the refrigerator. Since they have meat in them, they need to be kept cold. The sausage balls you see in my Tupperware container are about 1/3 of the sausage cheese balls. We ate about 1/3 hot out of the oven, gave 1/3 to a friend and kept the ones you see to reheat and eat later.
Sausage balls can be served cold and are good, but we prefer to heat them up. Sausage balls can be heated in the oven or in the microwave. If I have time, I like to heat them in the oven right before serving. The sausage balls are a little crispier on the outside when over heated wrapped in tin foil versus when zapped in the microwave.
# Posted 7 months ago -
twototsmom
Post Count: 2650
Bona-Fide HeroStuffed Mushrooms
Remove stems from mushroom caps . Then take a mild Italian bulk sausage and press it out in a little patty that fits right in the top of the mushroom cap .Bake at 400 till sausage is done . Then take a can of cream of mushroom soup thin in out with just a little water . It should be the consistancy of a thick gravy . Spoon over the top of the mushrooms and sprinkle with Italian seasoning . Throw it back in the oven til sauce gets bubbly . And you are done .
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroDo you make the cream cheese frosted pickles?
# Posted 7 months ago -
Country_girly
Post Count: 4286
Bona-Fide Herotry going to www.allrecipes.com that is where i get all my ideas. As for it being personal only you can do that by experimenting.
# Posted 7 months ago -
rainbowspirit1968
Post Count: 4322
Bona-Fide HeroQuote:
sweetblonde65 said:Do you make the cream cheese frosted pickles?
You are gonna have to elaborate on this. lol
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroSpicy meat dip
2 lbs hamburger cooked and drained
1 lb Jimmy dean sausage cooked and drained
2 lb velveeta cheese
1 can cream of chicken soup
1 can jalepino relish ( I just buy a small can of chopped)
I put this in the crockpot on low....few hours, good to go.
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroFrosted pickles
2 jars whole dills
2 small containers softened( or buy soft) cream cheese
2 packages of corned beef slices ( or smoked ham)
Take the pickles out of the brine in jars, I lay mine out for a few hours, it helps if they arent cold, meaning didnt come from the fridge, as they sweat. They dry....and I roll them slightly to remove excess water.
Frost the pickles with the cream cheese, I stand them on end, and cake frost all sides
wrap the pickles with the meat....lay them down, and roll up in square slices ( square works better), they will stick to the cream cheese.
I set mine in the fridge for at least an hour to sort of set.
slice them carefully....about 1/4 to 1/2 in thick. The more gentle you are the better, use a sharp knife, and clean the knife between slices.
they make pretty green and pink disks, and the taste wonderful, look pretty
These are made alot for baby showers...I love them at the holidays, and noone here in my end of the world had ever seen them before.
I save the ends for the bf.....as they dont look so pretty.
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroI am looking for my roll up recipe, its tortillas, with cheese and jalepinos..and some cream cheese sliced..
I havent been in my recipe box in ages......Moms handwriting on everything....wow memory lane.:)
Ill post it as soon as i find the lil bugger.
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroBacon Mushroom Crowns
40 medium mushrooms
1/2 lb. bacon, cooked crisp and crumbled
1 C. shredded Swiss cheese
1/2 C. softened butter
1/2 C. crushed corn chips
2 garlic cloves, crushed
2 T. finely minced onion
1 T. dry red wine
Remove and chop mushroom stems. Combine them with remaining ingredients.
Fill mushroom caps. Place on a baking sheet, stuffing side up.
Broil 5-7 minutes or till lightly browned and bubbly.
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroAsparagus Appetizer Roll-Ups
12 slices white bread with crusts removed
1 container (8 oz.) soft cream cheese
2 T. chopped green onions
8 bacon strips, cooked and crumbled
24 fresh asparagus spears
1/4 C. butter, melted
3 T. grated Parmesan cheese
Flatten bread with a rolling pin.
In a small bowl, combine cream cheese, onions and bacon. Spread mixture over bread slices.
Cut asparagus to fit bread; place 2 spears on each bread slice. Roll up bread slice and place seam side down on a greased baking sheet. Brush with butter; then sprinkle with Parmesan cheese.
Bake at 400º for 10-12 minutes or until lightly browned
Serve immediately
Makes 12
# Posted 7 months ago -
HeavenLeigh123
Post Count: 22518
Bona-Fide HeroQuote:
sweetblonde65 said:Frosted pickles
2 jars whole dills
2 small containers softened( or buy soft) cream cheese
2 packages of corned beef slices ( or smoked ham)
Take the pickles out of the brine in jars, I lay mine out for a few hours, it helps if they arent cold, meaning didnt come from the fridge, as they sweat. They dry....and I roll them slightly to remove excess water.
Frost the pickles with the cream cheese, I stand them on end, and cake frost all sides
wrap the pickles with the meat....lay them down, and roll up in square slices ( square works better), they will stick to the cream cheese.
I set mine in the fridge for at least an hour to sort of set.
slice them carefully....about 1/4 to 1/2 in thick. The more gentle you are the better, use a sharp knife, and clean the knife between slices.
they make pretty green and pink disks, and the taste wonderful, look pretty
These are made alot for baby showers...I love them at the holidays, and noone here in my end of the world had ever seen them before.
I save the ends for the bf.....as they dont look so pretty.
Sounded weird at first, I thought maybe you just meant slop on some cream cheese and eat a whole pickle LOL but after reading the instructions, this sounds yum!
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroHot Cheese Puffs
1/4 cup soft butter
1/2 lb. grated sharp cheddar cheese
1 cup all-purpose flour
pinch of cayenne pepper
Mix all ingredients well and chill for two hours.
Roll into small balls and place on an ungreased cookie sheet, flattening slightly. Bake at 400º for 5 minutes. will make about
about 4 dozen puffs
# Posted 7 months ago -
sweetblonde65
Post Count: 4928
Bona-Fide HeroQuote:
HeavenLeigh123 said:Quote:sweetblonde65 said:Frosted pickles
2 jars whole dills
2 small containers softened( or buy soft) cream cheese
2 packages of corned beef slices ( or smoked ham)
Take the pickles out of the brine in jars, I lay mine out for a few hours, it helps if they arent cold, meaning didnt come from the fridge, as they sweat. They dry....and I roll them slightly to remove excess water.
Frost the pickles with the cream cheese, I stand them on end, and cake frost all sides
wrap the pickles with the meat....lay them down, and roll up in square slices ( square works better), they will stick to the cream cheese.
I set mine in the fridge for at least an hour to sort of set.
slice them carefully....about 1/4 to 1/2 in thick. The more gentle you are the better, use a sharp knife, and clean the knife between slices.
they make pretty green and pink disks, and the taste wonderful, look pretty
These are made alot for baby showers...I love them at the holidays, and noone here in my end of the world had ever seen them before.
I save the ends for the bf.....as they dont look so pretty.
Sounded weird at first, I thought maybe you just meant slop on some cream cheese and eat a whole pickle LOL but after reading the instructions, this sounds yum!
They are SOOOO good......
I made them for a baby shower last time, they take some patience....
the gal went into labor at the party, before we ate....she made me drive her up some to the hospital..LOL
# Posted 7 months ago -
SublimeTorment
Post Count: 6131
Bona-Fide HeroBacon Candy
Ingredients
1 lb Bacon (not thick-cut)
1/4 cup Brown sugar
Pre-heat oven to 350 degrees.
Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated.
Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on this making sure not to overlap pieces.
Bake until crispy. Allow to cool and harden before serving.
# Posted 7 months ago -
Country_girly
Post Count: 4286
Bona-Fide HeroSalami Rolls
Pkg. sliced salami
Cream cheese
Jar of peppers or pickles (diced)(you choice of peppers)
spread cream cheese on one side of salami add peppers and roll with cream cheese and peppers on the inside.
I usually use pepperchini's (sp) or bruno's just nippy peppers.
# Posted 7 months ago -
imahandful
Post Count: 2608
Bona-Fide HeroAn easy favorite dip:
Salmon Dip
One can cooked salmon (spring for the good stuff, without bones and skin)
One package softened or whipped Cream cheese
Tabasco to taste
I just mix it all together add a few dashes of Tabasco. I serve with Ritz crackers. It is so yummy and easy.
You can adjust the amount of salmon to cream cheese depending on how you like it. You could also add green onions or red bell peppers finely chopped. Or add a sprig of parsley on the side to "pretty up" the presentation.
# Posted 7 months ago -
Country_girly
Post Count: 4286
Bona-Fide HeroQuote:
sweetblonde65 said:I am looking for my roll up recipe, its tortillas, with cheese and jalepinos..and some cream cheese sliced..
I havent been in my recipe box in ages......Moms handwriting on everything....wow memory lane.:)
Ill post it as soon as i find the lil bugger.
sounds similar to something my friend made for the 4th of July. She took one of the big flour tortillas and spread an 8oz tub of cream cheese all over it and put chopped olives, pickles and jalapenos on top and rolled it in to a burrito. Refrigerate for at least 1 hour. then just slice and serve it.
# Posted 7 months ago -
imahandful
Post Count: 2608
Bona-Fide HeroQuote:
Country_girly said:Quote:sweetblonde65 said:I am looking for my roll up recipe, its tortillas, with cheese and jalepinos..and some cream cheese sliced..
I havent been in my recipe box in ages......Moms handwriting on everything....wow memory lane.:)
Ill post it as soon as i find the lil bugger.
sounds similar to something my friend made for the 4th of July. She took one of the big flour tortillas and spread an 8oz tub of cream cheese all over it and put chopped olives, pickles and jalapenos on top and rolled it in to a burrito. Refrigerate for at least 1 hour. then just slice and serve it.
I've done that with red, yellow, and orange bell peppers and chicken or ham. It's yummy!
# Posted 7 months ago -
rainbowspirit1968
Post Count: 4322
Bona-Fide HeroThis is turning into a wonderful recipe thread. I am always amazed at the difference in where you live in our country has in recipes.
# Posted 7 months ago -
jcjiii
Post Count: 4013
Bona-Fide HeroThis is my favorite cheese ball
Chocolate Chip Cheese Ball
1 pkg cream cheese, softened (8 oz.)
1/2 cup butter (no substitutes), softened
1/4 tsp vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined. Stir in chocolate chips.
Cover and refrigerate for 2 hours. Place cream cheese mixture on a large
piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).
# Posted 7 months ago -
jcjiii
Post Count: 4013
Bona-Fide Herowe like this one too, we do appetizers for Christmas day
Snickers surprise
1 (8 ounce) package refrigerated crescent dinner rolls
8 (15 g) fun-size Snickers candy bars, halved
1/4 cup cream cheese frosting
Seperate crescent dough into eight triangles; cut each in half, forming two triangles.
Place a candy bar half on each triangle.
Fold dough over candy and pinch corners together to seal.
Place on an ungreased baking sheet.
Bake at 375 for 15-18 minute or until golden brown.
Remove to a wire rack.
Cut a small hole in the corner of a resealable plastic bag.
Fill bag with frosting; pipe over rolls.
# Posted 7 months ago -
Stormy1
Post Count: 29592
Bona-Fide HeroQuote:
sweetblonde65 said:LOL...yup. I remember you couldn't go to a shower without having those and the sandwich loaves.
These are made alot for baby showers...I love them at the holidays, and noone here in my end of the world had ever seen them before.
I save the ends for the bf.....as they dont look so pretty.
# Posted 7 months ago -
Stormy1
Post Count: 29592
Bona-Fide HeroThese are staples at my house on Christmas Eve.
SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped ( don't use these)
3 green onions, finely chopped
Loaf of King's Hawaiian Bread
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. I use a small, empty sour cream container or a small bowl fit into the hole to keep the bread from getting soggy.
CHILI CHEESE DIP
1 lb. ground beef
1/2 lb pork sausage (hot or mild, your choice)
2 lb. Velveeta cheese, cubed
1 can Hormel chili without beans
Brown ground beef and sausage. Drain. Combine all ingredients into sauce pan and cook on low heat until cheese is thoroughly melted, stirring occasionally. Serve with tortilla chips.
Chicken Wings (not spicy)
Sprinkle Jane's Mixed Up Crazy Salt on any amount of wings you want.
Brown in large, oven-proof skillet...adding more salt when you turn them.
Sprinkle with salt once more, cover and place in 350 degree oven for 45 minutes. 1/2 way through cooking time, turn and sprinkle with salt again.
Serve warm... plain or with ranch dressing on the side.
CONEY DOGS
1 pound lean ground beef
1/4-1/2 pound lard (do not substitute - I use 1/2)
small onion, chopped fine
1 tsp. salt
1/8 tsp. garlic
1 quart water
1/4-1/3 CUP Paprika (I use 1/3)
1/3-1/2 CUP chili powder (I use 1/3)
1/4 tsp. cayenne pepper
YOU MUST HAVE THE NATURAL CASING WIENERS - The cheap "store brand" buns are better than the "bakery" type.
Brown together ground beef, lard, onion, salt and garlic. Bring water to a boil and while stirring, add spices to the water. Add the spiced water to the ground beef mixture and simmer, uncovered for 1 hour or more. (add water if it gets too thick.)
Serve with natural casing weiners on steamed buns. Serve with mustard and chopped onions.
This is going to look real strange.... You really do need all that lard BUT, when you serve it , dip down into the meat part and mostly drain off the liquid. DO NOT STIR IT UP BEFORE SERVING, the liquid stuff needs to remain on top. ( You can put this together and leave in crock pot on low for hours if need be) You only use about one - two spoonfuls on each dog but this freezes very well. This is great for parties and get-togethers. (If you don't have a bun steamer.... You can just put the wiener on a bun, wrap it in paper towel and microwave it for 30 sec. on high. This will give you the same effect.)
# Posted 7 months ago -
metsjetscanes
Post Count: 13226
Bona-Fide Hero# Posted 7 months ago -
ProudArmyWife
Post Count: 3190
Bona-Fide HeroThis one is called Mississippi Sin :-)
Ingredients:
* 2 cups (8 oz) shredded cheddar cheese
* 1 package (8 oz) cream cheese, softened
* 1 1/2 cups sour cream
* 1/2 cup chopped cooked ham
* 1/3 cup chopped green chiles
* 1/3 cup chopped green onions
* 1/8 teaspoon Worcestershire sauce
* 1 (1-lb) round loaf French bread
In mixing bowl, combine shredded cheese, cream cheese, sour cream, chopped ham, chile peppers, green onions, and Worcestershire sauce; stir until well blended. Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with foil. Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
Makes about 4 cups of dip.
OMG it is soooooooo good :-)
# Posted 7 months ago -
jcjiii
Post Count: 4013
Bona-Fide Heroback to the front with this
# Posted 7 months ago -
lilmrsmchenry
Post Count: 3518
Bona-Fide HeroI say fresh fruit with dip. A really yummy dip is mixing together one block of cream cheese, 1 cup powdered sugar, and one packet of dream whip (a powdered whip topping).
# Posted 7 months ago
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