ThanksI'm looking for some easy finger food recipes that can be made ahead of time!?
Meatball Appetizer
1 package (about 18 ounces) fully
cooked beef meatballs
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Prepared blue cheese dressing
Prepared ranch dressing
Celery sticks
Cook meatballs according to package directions.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well.
Add meatballs; stir to coat.
Serve with dressings and celery sticks, as desired.
Ham and Cheese Spread
2 鈥?8 oz. pkg. cream cheese softened
1 鈥?10 oz. pkg. extra sharp Cheddar cheese, shredded
1 鈥?4 1/2 oz. can deviled ham
2 tsp. onion, grated
Chopped nuts (your favorite)
Combine cream cheese and Cheddar cheese, mixing at medium speed until well blend.
Add ham and onions.
Mix well. Put into a bowl and chill for at least 15 mins.
Remove from bowl
Put chopped nuts on some wax paper and roll the cheese in the nuts.
Serve with assorted crackers.
Makes 3 1/2 cups.
Smokies In Bacon
1 package Little Smokies
1 pound bacon
3/4 cup brown sugar
Cut bacon slices in half.
Wrap one piece of bacon around each smokie and place them seam side down in glass baking dish.
Top with brown sugar.
Refrigerate for several hours or overnight.
Remove from the refrigerator and bake in a 350掳 oven for one hour.
Serve immediately.
Or reheat in microwaveI'm looking for some easy finger food recipes that can be made ahead of time!?
A little confused. Is she only 1? Or is she older?
Depends on the age.
Sweet....cupcakes or pretzels dipped in white chocolate
Savory? I can't think a 1 year old would like savory. How about tiny cocktail hotdogs. Any dip or sauce you think would work.
Tiny rye bread sandwiches, string cheese.....
Have fun.
Veggie tray with Dip
Fresh fruit tray with cream cheese dip
BBQ meat balls
Hot weenies
Stuffed mushroom caps
VEGGIE DIP
1 large tub sour cream
2 pack of Hidden Valley ranch dip mix
FRUIT DIP
2 -8oz bars cream cheese
2 cups powdered sugar
1 tub whip cream
with hand mixer, mix cream cheese and powdered sugar until fluffy and whip cream and serve in cute bowl with the fruit.
BBQ MEATBALLS
2 bags frozen meatballs
1 large bottle Sweet Baby Rays BBQ sauce
microwave meatballs until hot mix with the bbq sauce and place in crock pot on low heat.
HOT WEENIES
2 packs mini smoke sausage
1/2 cup grape jelly
1 cup hot sauce
1 cup catsup
heat smokies in microwave until hot, mix remaining ingredients and pour over top mix well and place in crock pot on low heat.
STUFFED MUSHROOM CAPS
3 boxes fresh mushrooms
2 loafs white bread
3 cups chicken broth
1 small onion diced
1 red pepper diced
2 stalks celery diced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper
3 eggs beaten well
2 lbs swiss cheese sliced thick Cut into 2inch squares
Tear up1 whole loaf and half of the other one so it can dry. Break off stems of mushrooms dice up, wipe caps off with damp paper towel {DO NOT rinse under water, this will make them slimy} place on bake pan. Simmer broth and all veggies including stems until tender. add salt, pepper and crushed pepper. Pour over bread and mix well add in eggs {Like you are making stuffing}
Spoon mixture into caps. Bake at 350 for 30 minute, remove from oven and place 1 piece of cheese on top of each cap return to oven for another 15 minutes.
These look so fancy but they are easy cheap and oh so yummy
1. Pigs in a Blanket: Using refrigerated crescent rolls and hotdogs, roll each hotdog in an unbaked crescent roll. Place in a 9X13 pan, bake according to crescent roll package directions. Serve with ketchup and mustard, or ranch dressing.
2. Easy Boneless Hot Wings: Bake up some plain, breaded chicken chunks according to package directions. Then dip them in a mixture of your favorite bbq sauce, hot sauce (like Frank鈥檚 or Tabasco), Mexican seasonings (i.e. Cayenne pepper, cumin, or Mrs. Dash Extra Spicy or Southwest Chipotle). Serve with blue cheese dressing and celery sticks.
3. Cucumber Pita Sandwiches: Mix softened pkg. of cream cheese and pkg. of dry Italian dressing powder mix until smooth. Refrigerate overnight. Spread on top of flat pita bread (not pockets). Place slices of unpeeled, patted dry cucumbers over spread, top with pita bread with cream cheese spread. Cut into triangles using pizza cutter and serve.
4. Taquitos: Warm some corn tortillas, just until flexible. Place some already prepared taco meat and shredded cheese in each of them and roll. Baste with vegetable oil and bake on 350F until crispy.
5. Fried Zucchini: Cut zucchini into 录 inch slices. Heat 录 inch frying oil in skillet; sprinkle each slice with garlic powder, lemon pepper and parmesan cheese. Fry until golden brown and flip; repeat steps. (Hint: wipe out oil with paper towel after each batch of zucchini to avoid blackening)
6. Cheese Puffs: Put 2 cups shredded sharp cheddar cheese and 陆 lb. butter in food processor and mix until smooth. Add a cup of flour and mix well. Roll out to 录 inch thickness. Cut dough into 2 inch squares. Wrap a pimento olive with each square, sealing the seams. Place on cookie sheet and bake on 350F until golden brown and crispy.
7. Easy Nacho Cups: Using Tostitos Scoops, place a spoonful of already prepared warm taco meat in each scoop and top with shredded cheese. Top with your favorite nacho toppings such as: sour cream, salsa, sliced black olives, jalapeno slices, chopped onion and chopped tomatoes.
8. Pizza Roll-Ups: Unroll refrigerated crescent rolls into triangles. Sprinkle each crescent roll with garlic and Italian seasonings. Place 4 slices of pepperoni on each triangle. Place 陆 a piece of string cheese on each triangle. Roll up, sprinkle with garlic and Italian seasonings again and bake according to the crescent roll package directions or until brown. Dip in warm pizza sauce.
9. Sweet Turkey Wraps: Soften 陆 pkg. cream cheese and mix with 2 tbs. applesauce and 1 tsp. dried thyme until smooth. Spread evenly onto fajita size tortillas. Place thin sliced turkey on each tortilla and roll. Wrap each rollup in plastic and refrigerate for 2 hours until firm. Cut into one inch slices and serve.
10. Goldfish Crusted Chicken Fingers: Pour 1 bottle of buttermilk ranch dressing in a large bowl. Crush 1 pkg. of cheddar goldfish crackers in another bowl. Using chicken tenderloins, dip in dressing, allowing excess to run off, then dip in the crushed crackers. Place in foil lined pan, sprayed with non-stick cooking spray and bake for 10 to 15 minutes or until chicken is done inside at 350F. Dip in additional dressing if desired.
try this fruit dip
THINGS U NEED
-jiffy marshmallow cream
-cream cheese
before u make it let the cream cheeses set a while until its soft and not hard to mix.
then u get a bowl and just start mixing the two together till there's no lumps left at all.(u gotta eyeball it)
the dip should be light and fluffy when done.
It taste good with all fruit but my favorite is strawberries
GOOD LUCK AND ENJOY-@s(-)L3Y
BUFFALO CHICKEN FINGERS
5 chicken tenders
4 ounces Frank's Red Hot Sauce
6 medium eggs
1/2 litre milk
1 pound bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder (not salt)
2 tablespoons fresh parsley, minced
Wash 5 chicken tenders under cold water. Beat 6 medium eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.
Combine paprika with bread crumbs, parsley and garlic powder.
Coat the chicken tenders in the egg wash, quickly transferring them to the bread crumbs. Toss the tenders in the bread crumb mixture until both sides are well coated in bread crumbs. Repeat this process one more time to double coat the tenders.
After this process, pour the Frank's Red Hot Sauce into mixing bowl. Heat a deep fryer to approximately 360F and set the oven to 350F for approximately 20 minutes to preheat before use.
After the tenders are fully cooked, dip into the Frank's Red Hot sauce and toss until they are fully coated. Place chicken fingers on a baking pan and bake briefly for 3 minutes; they are ready to eat. Serve accompanied by Ranch or blue cheese dressing for dipping.
I would try to do these on the day, but you could do a lot of the prep work ahead.
Cocktail Savouries.
Serve on tooth picks for easy handling.
(I) A steamed prune stoned, stuffed with cream cheese.
(ii) Cubed cheese, pineapple and cherry
(iii) Oysters rolled in bacon and grilled.
(iv) Sliced pickled onion and cooked sausage.
Gherkins, Pearl Onions, Stuffed Olives are all alternatives, or make your own combinations.
Cheese Rolls.
Spread sandwich bread with butter or margarine and sprinkle with grated tasty cheese along the centre third and fold into 3.**
Place under a heated grill, and toast turning when the first side is done. Spread with butter on the top and serve.
Options; add some spring onions, chives or garlic chives, spread bread with butter and vegemite, or make with cold mince.
Options; To toast, use a sandwich press, George Foreman Grill etc.
**At this stage they could be wrapped and refrigerated.
Little BLTs
Ingredients:
1 鈥?Container of cherry tomatoes about 24
陆 鈥?cup mayonnaise
录 鈥?cup green onions, chopped
2 鈥?tablespoons chopped fresh parsley
1 鈥?pound bacon, cooked and crumbled
Preparation:
Cook Bacon and crumble after it has cooled. (See bacon cooking tip below.)
In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended.
Set aside.
Cut a small slice from the top of each tomato.
Using a melon baller or small spoon, scoop out the inside of each tomato and discard.
Fill each tomato with the bacon mixture, and refrigerate for 1 hour.
Cheese Weiner Bites Recipe
A quick Cheddar cheese dough is wrapped around weiner slices and baked for a quick and inexpensive appetizer. Better yet, they may be made in advance and frozen, so you can have them on hand for parties and the ever-important sports games. Try substituting other cured or cooked cold sausages for the hot dogs.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
1/2 teaspoon salt
1 teaspoon Hungarian sweet paprika
1 cup all-purpose flour
1/2 pound (2 cups) shredded cheddar cheese
1 stick (1/2 cup or 8 Tablespoons) very cold butter, cut into small cubes
5 weiners (hot dogs), each cut into 10 equal slices
Preparation:
Whisk together salt, paprika, and flour. Set aside.
Place the cheddar cheese and butter in a food processor fitted with the metal blade. With machine running, slowly pour the flour mixture down the feed chute and stop as soon as the mixture is combined. Do not over-process.
Take about 1 teaspoon of the cheese mixture, press it around each weiner slice, and roll into a ball shape. Place on prepared baking sheet. Repeat with all of the weiner slices. Refrigerate at least 1 hour or overnight.
The appetizers may be frozen on a cookie sheet, uncovered, at this point. Once frozen, place in a zip-top bag, squeeze out all the air, and seal. Let them thaw slowly in the refrigerator before baking. They should be cold when they go into the oven, but not frozen.
Preheat oven to 400 degrees F. Line baking sheets with Silpat baking liners or parchment paper.
Bake cheese weiner bites in preheated oven for about 15 minutes. Serve warm or at room temperature.
Yield: 50 appetizers
Jello Fish Cups
Jello Fish Cups are a kid dessert, which is fun to make, and fun to eat. They are a great snack idea for kids birthday parties.
Ingredients:
4 boxes of blue raspberry Jello or other blue-colored Jello
Assorted gummy sharks and fish candies
Preparation:
Combine hot and cold water and Jello mix according to package directions
Pour liquid Jello into clear plastic cups
Chill for 20 to 30 minutes. Press gummy sharks and fish into the Jello
Return the Jello to the refrigerator. Chill for 3 to 4 hours
Jello Dessert Recipe Tip:
You can also try lime-green Jello with gummy worms to make swamp bowls.
MAPLE FUDGE
Mix together and stir:
1 cup sugar
1 cup brown sugar
2 teaspoons vinegar
1/2 cup maple syrup
1/2 cup water
Place over medium heat and boil slowly, washing down sides of pan often. Cover with lid for one minute. Cook to 228掳F. Cool in pan.
When cool, beat until it loses it's gloss and becomes fudge like. Add maple flavoring to taste, if desired, and 1/2 cup chopped nuts.
Pour into a buttered 8 inch square pan. Allow to cool until set.
Submitted by: CM
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