Category: Appetizers

Beer Fondue

Fondue is not only about wine.  Quick and easy and filling.

Ingredients:

  • 2 cups shredded sharp cheddar cheese (8 oz.)
  • 2 cups shredded Colby-jack cheese (8 oz.)
  • 1-1/4 cups shredded swiss cheese (5 oz.)
  • 1 Tab cornstarch
  • 2 c beer – lager
  • 1 tsp hot sauce
  • 6 slices bacon, finely chopped
  • 1 loaf Ralph’s round marbled rye bread, cut into 1 inch cubes (or any firm rye bread)
  • large pretzels

Directions:

  1. Toss cheeses with cornstarch in medium bowl or plastic bag; set aside.
  2. Pour beer into heavy sauce pan; bring to a boil over high heat.
  3. Reduce heat to low; add cheese mixture.
  4. Stir constantly 2 minutes or until cheese is melted.
  5. Stir in hot sauce.
  6. Pour into fondue pot.
  7. Place fondue pot over low flame.
  8. Top with crumbled bacon.

Serve with bread cubes and pretzels

Serves: Serves: 6 (10 – 12 for Gourmet with second fondue)

Source: Sargento.com

Comment: If fondue is too thick add warm beer.  If fondue is too thin, add flour dredged cheese.

Reminder – use the fondue fork to dip, not to eat with.

Figgy Blue Cheese Bacon Bites

Yes, really, Fig Newtons!
Ingredients:

  • 12 strips hardwood-smoked thickly sliced maple bacon
  • 24 fig cookies (like Fig Newtons)
  • 4 ounces Blue Cheese

Directions:

  1. Preheat oven to 375°.
  2. Line rimmed baking sheet with foil. Place a baking rack on foil.
  3. Cut bacon in half crosswise so that the 12 strips become 24 shorter strips.
  4. Cut blue cheese into 24 approximate ½ teaspoon chunks.
  5. Top one fig cookie with blue cheese.
  6. Wrap with bacon, using tooth pick to secure.
  7. Place on prepared baking sheet.
  8. Bake for approximately 25 minutes or until bacon is crisped and cheese is bubbling.

Serves: 24 pieces

Source: Living Litehouse, Good Eats and Healthy Living – By Jennifer Fisher

Cocktail Meatballs – An Oldie but Goodie

Not a new recipe but it still sells.

Ingredients:

  • 5 lbs ½ oz meatballs (available at Smart and Final, frozen)
  • 4 cans jellied cranberry sauce (8 oz each)
  • 3 c chili sauce
  • ¼ c brown sugar
  • 1 Tab lemon juice
  • 1 c bourbon
  • toothpicks

Directions:

  1. Heat meatballs according to package directions.
  2. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, lemon juice and bourbon.
  3. Add the meatballs and simmer for 1 hour before serving.
  4. Serve in a chaffing dish.

Don’t forget to bring toothpicks in a bowl and a bowl for used one.

Serves: 160 meatballs

Source: allrecipes.com submitted by Lara

Sun Valley Smoked Salmon Cheesecake

Anything with puff pastry and smoked salmon has to be called gourmet!!

Ingredients:

  • 1 medium onion, minced
  • 3 Tbs butter
  • 1 ¾ lbs cream cheese
  • 1/3 c half and half
  • ½ c Gruyère cheese, shredded
  • 1/2 tsp pepper
  • 4 eggs
  • ½ lb smoked salmon, finely chopped
  • 1 pkg puff pastry (2 sheets)

Directions:

  1. Saute onions in butter until tender, not browned
  2. Combine cream cheese and half and half. Cream until smooth.
  3. Add onion, cheese, pepper. Mix well.
  4. Add eggs, one at a time beating slowly just until incorporated.
  5. Stir in salmon.
  6. Cut each sheet of puff pastry in half lengthwise
  7. Fold all edges up 3/8 inch to make a rim. Pinch to seal.
  8. Divide mixture between the four crusts and bake at 350° for 30 minutes or
  9. until center is set.
  10. Chill 2 hours.
  11. Cut each pastry in half lengthwise and then into 1 inch strips.

Serve on tray.

Serves: 64 pieces

Source: Bless the Cook, St Thomas Episcopal Church, Sun Valley, Idaho

Comments: The original recipe had a walnut crust, but had no quantities for walnuts, cheese or butter! It then baked the cheesecake in a spring form pan.  The puff pastry is my substitute.

Chili Relleño Appetizers

Cheesey goodness.  And they freeze too.

Ingredients:

  • 4 c shredded Monterey Jack cheese
  • 4 c shredded cheddar cheese
  • 8 eggs
  • 1 small can mild diced chiles
  • ½ can diced jalapeños
  • ¼ c milk
  • ½ tsp minced garlic
  • lemon pepper to taste

Directions:

  1. Butter a 9 x 13 pan.
  2. Heat oven to 350°.
  3. Layer Jack cheese then peppers.
  4. Beat eggs, milk and seasonings.
  5. Pour over peppers.
  6. Top with cheddar cheese.
  7. Bake 30 minutes.
  8. Cool and cut into 1 inch squares. (cut 8 x 12)

Serves: 96

Source: Dry Creek Neighbors Club Since 1909, Winegrowers of Dry Creek Valley, Wineries and Friends

Comments: May be served hot or cold.

Citrus Salmon

This is one of those recipes that will cinch your reputation as a GREAT cook!  (Don’t tell anyone how easy it is!)

Salmon Ingredients:

  • 1 4 – 5 lb whole boneless, skinless salmon fillet
  • 3 oranges
  • Orange Herb Butter
  • OJ Honey Mustard Sauce
  • crackers

Salmon Directions:

  1. Slice oranges ½ inch thick.
  2. Preheat barbecue grill for high heat. Or use a hot charcoal grill.
  3. Brush inside side of the salmon with the Orange Herb Butter.
  4. Place salmon on grill, basted side down.
  5. After about 5 minutes, generously baste the top (outside).
  6. Place the orange slices on the grill.
  7. Turn the salmon over, placing it on the orange slices, basted side down.
  8. Cook for about 5 more minutes.
  9. Remove from grill and transfer to baking sheet. (Salmon will be under cooked.)
  10. Brush on more basting sauce.
  11. At this point the salmon may be refrigerated or frozen.

To serve:

Heat 10 minutes in 400° oven. Broil to brown if necessary. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Take to the party on serving platter with basket of crackers and bowl of sauce.  Bring small knife and fork for salmon and spoon for sauce.

Orange Herb Butter

Orange Herb Butter Ingredients:

  • ½ c unsalted butter (1 stick)
  • ½ tsp grated orange zest
  • 2 tsp fresh orange juice
  • 1/4 tap cayenne pepper
  • 1 clove garlic, minced
  • 1/2 tsp coarse salt.

Orange Herb Butter Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

OJ Honey Mustard Sauce

OJ Honey Mustard Sauce Ingredients:

  • 1/3 c orange juice
  • 1 c mayonnaise
  • 1/4 c Dijon mustard
  • 2 Tab honey
  • 1 Tab white vinegar
  • 1/8 tsp paprika

OJ Honey Mustard Sauce Directions:

  1. Mix well.
  2. Refrigerate.

Source: Martha Stewart Everyday Food – June 2012, Florida Citrus

Southwestern Margarita Quesadillas with Lime Cilantro Cream

These are a bit of work but can be done in stages, cook the chicken, make the Lime Cilantro Cream the day before and assemble for the party.

Ingredients – Quesadilla:

  • 2 boneless, skinless chicken breast halves
  • 1 c bottled margarita mix (Jose Cuervo is good)
  • 2 Tab fresh lemon juice
  • 2 Tab fresh lime juice
  • 1 Tab garlic powder
  • Vegetable oil
  • 10 flour tortillas (7-8 inches, thin is better)
  • 1 c shredded jack cheese
  • 1 c shredded cheddar cheese
  • Lime Cilantro Cream

 

Directions:

  1. Place chicken breasts between layers of wax paper and pound to less than 1/2-in thick.
  2. Place in a gallon freezer bag with margarita mix, lemon juice, lime juice and garlic powder.
  3. Refrigerate for at least 2 hours.
  4. Preheat oven to 350°.
  5. Remove chicken from marinade and discard marinade.
  6. Heat a tablespoon of vegetable oil in a large skillet and saute chicken until browned, about 3 minutes per side.
  7. Place in a heatproof dish and cook in oven until cooked through and internal temperature reaches 175°, about 10-15 minutes.
  8. Remove from oven and let sit for 5 minutes.
  9. Shred chicken.
  10. On half of a tortilla place about a tablespoon of each cheese and about 1/10th of the chicken.
  11. Fold in half and brush with vegetable oil.
  12. Place in a heated skillet and cook until lightly browned on each side.
  13. Place on a large baking sheet and repeat with remaining tortillas.
  14. Prior to serving, reheat on a baking sheet in a 350° oven for 10 minutes.

 

Lime Cilantro Cream

 

Ingredients – Lime Cilantro Cream:

  • 1/2 c sour cream
  • 1/4 c chopped cilantro
  • Juice of 1/2 lime
  • Pinch of salt

Lime Cilantro Directions:

Mix sour cream, cilantro, lime juice and salt.

To serve:  Cut each quesadilla in 4 wedges and drizzle with Lime Cilantro Cream.

Serves: 40 pieces

Source: allrecipes,com

Ham and Turkey Roll-ups

You can jazz these up by adding a little mustard to the cream cheese.  

Ingredients:

  • 16 oz cream cheese, softened (two 8 oz packages)
  • 3/4 c carrots, shredded finely
  • 3/4 c zucchini shredded finely
  • 4 tsp dill
  • 10 oz thinly sliced fully cooked ham (rectangular package)
  • 10 oz thinly sliced fully cooked turkey (rectangular package)
  • toothpicks

Directions:

  1. In a bowl, combine the cream cheese, carrot, zucchini and dill.
  2. Spread about 2 Tablespoons on each slice of ham and turkey.
  3. Roll up tightly and wrap in plastic wrap.
  4. Refrigerate overnight.
  5. Slice each roll into 4 pieces.

Don’t forget toothpicks in a bowl and a bowl for used ones.

Serves: Makes 80

Source: Taste of Home

Mary Kay’s Good Stuff

A sneaky way to get veggies into the party.

Ingredients:

  • 2 (8 ounce) packages refrigerated crescent rolls
  • 2 (8 ounce) packages cream cheese, softened
  • 1 c mayonnaise
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 1 c fresh broccoli, chopped
  • 1 c chopped red bell pepper
  • 1 c shredded carrots
  • 1 c shredded Cheddar cheese

Directions:

  1. Preheat oven to 375°.
  2. Roll out the crescent roll dough onto a 10×15 inch baking sheet, and pinch together edges to form the crust.
  3. Bake crust for 12 minutes in the preheated oven.
  4. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
  5. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing.
  6. Spread the mixture over the cooled crust.
  7. Arrange broccoli, red bell pepper, shredded carrots, and Cheddar cheese over the cream cheese layer.
  8. Press lightly into cream cheese.
  9. Chill for one hour.
  10. Cut 8 x 10 (1 ¼ “ x 1 ½ “ ) and place on serving tray.

Serves: 80 pieces

Source: Mary Kay Fry (long before Pillsbury and Hidden Valley did it.)

Shake’N’Bake Coconut Shrimp with Orange Curry Dip

This is not as complicated as it looks and is quite impressive to serve.

Ingredients:

  • 2/3 c flake coconut, toasted
  • 1 pkg Shake’N’Bake chicken coating mix
  • 1 tsp curry powder
  • ¼ tsp ground red pepper (cayenne)
  • 1 egg
  • 2 Tab water
  • 1 lb uncooked large (31-40 count) shrimp, peeled and tails off
  • Orange Curry Dip
  • toothpicks

Directions:

  1. Heat oven to 400°
  2. Combine coconut, Shake’N’Bake, curry powder and cayenne in a pie plate.
  3. Whisk egg and water in separate pie plate until blended.
  4. Coat the rack of a broiler pan with cooking spray.
  5. Dip shrimp, 1 at a time, in egg, turning to completely coat.
  6. Then dip in coconut mixture, pressing coating firmly onto shrimp.
  7. Place on a rack on a baking sheet.
  8. Bake 10 – 12 minutes at 400° until shrimp are done.
  9. Serve with toothpicks and dip on a tray. Don’t forget a bowl for used toothpicks.

Orange Curry Dip

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Dip Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Comment: You can buy peeled raw shrimp, but you may have to remove the tails.  When pricing – remember half the weight of shrimp is the shell.