Appetizers

Deviled Eggs – Fully Loaded

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“My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you’re doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time).”

Ingredients:
  • 12 eggs
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 1/4 c sour cream
  • 2 Tab mayonnaise
  • 1 Tab ranch dressing, or to taste
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 pinch onion powder
  • 1/8 tsp lemon pepper seasoning
  • 1 Tab bacon bits, or to taste
  • 1 c finely shredded sharp Cheddar cheese
  • 1/4 tsp paprika, or as needed

Directions:

  1. Place eggs into a large pot and cover with lightly salted water.
  2. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes.
  3. Drain the boiling water and fill pot with cold water.
  4. After 2 to 3 minutes, pour off water and replace with more cold water.
  5. Repeat until eggs are fully chilled, 10 to 15 minutes.
  6. Peel eggs.
  7. Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes.
  8. Remove from heat and let cool.
  9. Slice eggs in half lengthwise.
  10. Scoop yolks into a bowl.
  11. Transfer egg white halves to a plate.
  12. Mash egg yolks with a fork.
  13. Stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth.
  14. Stir in bacon bits and Cheddar cheese.
  15. Generously fill egg halves with filling.
  16. Sprinkle each deviled egg with paprika.
  17. Refrigerate until chilled before serving.
Source:  Allrecipes.com, Recipe By:mommyof3

Baked Brie with Salsa Verde Nachos

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Another variation on baked brie – Tex Mex this time.

Ingredients:

  • 1 3 lb brie
  • 1/2 c  red onion – diced
  • 1 Tab garlic – minced
  • 1/2 cup sweet corn.
  • 16 oz green salsa – Salsa Verde (buy or make from scratch)
  • 1/2 c sun dried tomatoes in oil – diced (you can sometimes buy them this way) (or use 1 cup fresh tomatoes – whatever)
  • 1/2 tsp chili pd
  • 4 cups tortilla chips
  • Small plates

Directions:

  1. Mix Salsa Verde, corn, onion, garlic,  tomatoes.
  2. Place brie in a shallow ovenproof casserole or pan 2 inches wider than the cheese. (A cast iron frying pan works great.)
  3. Score the top of the brie in diamonds.  (Don’t bother peeling it)
  4. Spoon salsa mix around cheese.
  5. Dust cheese with ground New Mexico chili or chili powder (For something fancy, use a stencil – like a star or logo -cut out of a paper plate).
  6. Bake in a 400° oven until melted in center, 8 to 10 minutes. (Or heat in a microwave oven at full power, 100%, for 4 to 6 minutes.)
  7. Keep hot on an electric warming tray or over a candle warmer to serve.
  8. Place chips on plate.
  9. Spoon cheese and salsa over tortilla chips.

Serves:    Probably about 15

Source:  Sort of based on  Sunset Magazine, November 1997

Favorite Topped Deviled Eggs

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The cream cheese makes a really smooth filling for the eggs.  These delicious deviled eggs can be refrigerated up to 3 days before serving.

Ingredients:
  • 12 hard-cooked eggs
  • 4 oz. cream cheese, softened
  • 3 Tab mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp.  white vinegar
  • 1 tsp. sugar
  • 1/8 tsp. paprika
  • Salt or garlic salt
  • pepper
Directions:
  1. Place eggs in a saucepan, and cover with cold water.
  2. Bring water to a boil and immediately remove from heat.
  3. Cover, and let eggs stand in hot water for 15 to 20 minutes.
  4. Remove from hot water, and cool.
  5. To cool more quickly, rinse eggs under cold running water.
  6. Peel the eggs.
  7. Cut eggs lengthwise in half.
  8. Remove yolks.
  9. Place in medium bowl.
  10. Beat with an electric mixer until fine crumbs are formed.
  11. Add cream cheese and mix until smooth.
  12. Add all remaining ingredients except paprika.
  13. Mix well.
  14. Add (garlic) salt and pepper to taste.
  15. Spoon into resealable plastic bag.
  16. Cut small corner from bottom of bag.  (If you have a pastry tip, you can drop it into the cut corner and have fancy eggs.)
  17. Use to pipe filling into egg white halves.
  18. Sprinkle with paprika.
  19. Add your choice of toppings (see tips) before serving
Country Favorite:  Top with 10 slices cooked and crumbled bacon and 2 finely chopped green onions.  (You can add finely shredded cheese and a little mustard too.)
It’s Italian: Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil.
Fiesta Time: Top with 6 Tab finely chopped red peppers and 1 Tab chopped fresh cilantro.  (Add a dash of hot sauce if you want.)
Coastal Delight: Top with baby shrimp and 2 Tab chopped fresh dill.

Serves:  Makes 24 eggs (unless the whites break on you!)

Source:  Kraft

Cheesy Garlic Zucchini Bites

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Even kids will eat zucchini this way!

Ingredients:

  • 2 c shredded and patted dry zucchini (from about 2 medium-sized zucchini)
  • 1 1/4 c plain panko bread crumbs
  • 1 c shredded cheddar cheese
  • 1 large egg
  • 1/2 c finely chopped green onion
  • 2 Tab chopped dill
  • 1 tsp Kosher salt, or to taste
  • 1 tsp garlic powder
  • Ranch, for serving

Directions:

  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.
  4. One tablespoon at a time, press the zucchini mixture into small balls.
  5. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.
  6. Bake until browned and crisp, about 30 minutes.
  7. Flip halfway through.
  8. Serve warm with ranch, for dipping, if desired.

Serves: 30 bites  Really about 6 people!

Source:  Host the Toast, A Kitchen Capers Blog

Bacon Cream Cheese Pinwheels

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We actually make these with blue cheese/cream cheese mixed – that is what was left from a party.  Better than the original!  I can see adding drained diced chilies.  Don’t stress the quantities too much.  The grandson, James, adds Parmesian cheese – good upgrade.

Ingredients:

  • 3 oz cream cheese, softened
  • 2 Tab finely chopped onion (or dried onions)
  • 1 tsp milk
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 5 bacon strips, cooked and finely chopped

Directions:

  1. Preheat oven to 375°.
  2. In a small bowl, mix cream cheese, onion and milk until blended.
  3. On a lightly floured surface, unroll crescent dough into one long rectangle.
  4. Press perforations to seal.
  5. Spread with cream cheese mixture.
  6. Sprinkle with bacon.
  7. Roll up jelly-roll style, starting with a long side
  8. Pinch seam to seal.
  9. If you have time, refrigerate them. They are easier to cut
  10. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. ( I split the roll at the seam and sliced them a little thinner.)
  11. Place on ungreased baking sheets, cut side down.
  12. Bake 12-15 minutes or until golden brown.
  13. Refrigerate leftovers.

Serves:  Makes 24 – 28

Source:  Originally published as Bacon Pinwheels in Taste of Home December 2014

Note:  Variation on a theme – 3 -4 oz cooked salmon, 7 oz cream cheese (mixed), 2 tubes of crescent rolls.

Peach with Burrata and Tarragon – Peach Caprice

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This is barely worthy of typing out, it’s so easy!

Ingredients:

  • 3-4 peaches
  • 8 oz burrata cheese (chevre works also)
  • fresh basil
  • fresh tarragon
  • olive oil
  • balsamic reduction
  • sea salt

Directions:

  1. Place 8 oz burrata cheese in the center of a bowl.
  2. Remove the pits from, and slice 3-4 peaches.
  3. Place around the cheese.
  4. Tear several fresh basil leaves and add to peaches.
  5. Add fresh tarragon leaves (eyeball the amount of herbs).
  6. Drizzle good quality, extra virgin olive oil over everything.
  7. Sprinkle with course sea salt.

To  make this a finger food appetizer:

  1. Cut peaches in thirds.
  2. Remove pit.
  3.  Brush with olive oil.
  4. Place peach sections on a serving tray.
  5. Top each peach portion with 1-2 T burrata, a pinch of fresh tarragon and shredded basil.
  6. Drizzle with savory olive oil and a Balsamic reduction (optional).
  7. Finish with a tiny pinch of coarse salt.

Serves:  4

Source:  Everyday Champagne

Mexican Street Corn Salad (Esquites)

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Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, you char the corn on the stovetop, though a trip to the grill wouldn’t hurt.

Ingredients:

  • 2 Tab oil
  • 4 ears fresh corn, shucked, kernels removed(about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 Tab mayonnaise
  • 2 oz feta or cotija cheese, finely crumbled
  • 1/2 c finely sliced scallion greens
  • 1/2 c fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 Tab fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions:

  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering.
  2. Add corn kernels.
  3. Season to taste with salt.
  4. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  5. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  6. Continue tossing and charring until well charred all over, about 10 minutes total.
  7. Transfer to a large bowl.
  8. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
  9. Toss to combine.
  10. Taste and adjust seasoning with salt and more chili powder to taste.
  11. Serve immediately.

Serves: 4 as salad, 8 as dip

Source:  Serious Eats

Baked Cream Cheese Appetizer

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Great for unexpected guests during the holidays. Serve with crackers, chips, veggies, etc.  Or go wild – top cream cheese with sun-dried tomatoes, pesto sauce, caramelized onions, crushed pineapple (drained), dried cranberries., pepper jelly, tapenade, peanut butter (Serve with graham crackers or vanilla wafers for a kid-friendly appetizer), fruit spread, honey (with chopped pecans or walnuts), salsa, hot sauce, pimiento cheese. Too easy!

Ingredients:

  • 1/2 (8 ounce) package refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese
  • 1/2 tsp dried dill weed
  • 1 egg yolk, beaten

Directions:

  1. Unroll dough on a lightly floured surface.
  2. Press together seams to form a 12 x 4 inch rectangle.
  3. Sprinkle one side of the cream cheese with half of the dill weed.
  4. Place brick of cream cheese dill side down in center of dough.
  5. Sprinkle dill on top of cream cheese.
  6. Enclose cream cheese by bringing sides of dough together and pressing edges to seal.
  7. Place dough on lightly greased cookie sheet.
  8. Brush with beaten egg.
  9. Bake at 350° for 15 to 18 minutes.
  10. Serve warm.

Serves:  8

Source: Allrecipes.com Recipe By:KEEPING3GIRLS

 

 

8

Baked Mac and Cheese Bites

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All it takes is a little extra cheddar cheese and a mini muffin tin to turn boxed mac and cheese into these finger-friendly Baked Mac and Cheese Bites.   We tried another recipe made with Deluxe Mac and Cheese – a lot more ingredients and not that much better.  You can sprinkle these with bacon crumbles for extra raves.

Ingredients:

  • Nonstick cooking spray
  • Prepared macaroni and cheese
  • 1 c shredded mild cheddar cheese

Directions:

  1. Preheat oven to 350°.
  2. Spray 2, 12 cup mini-muffin pans with nonstick spray.
  3. In a bowl, mix shredded cheddar cheese with prepared macaroni and cheese.
  4. Fill muffin cups to the top with the mac and cheese mixture.
  5. Bake for 5 to 8 minutes or until shredded cheese is completely melted.

Source: 24 bites

Source:  Hallmark – By Jennifer Fujita

Prosciutto and Scallop Skewers

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The grandson would eat prosciutto by the pound.  For his birthday we tried to feature as much as we could.  Problem:  Scallops are either “sea” – large or “bay” tiny.  Neither would work for a cocktail snack.  Went with shrimp which worked just as well!  (If you use cooked shrimp just flash them in the oil to crisp the prosciutto.)

Ingredients:

  • 8 scallops
  • 4 slices prosciutto – (halved and folded like concertinas)
  • 2 Tab olive oil
  • 1/2 lemon (juiced)

Directions:   

  1. Thread 2 scallops and 2 – 1/2 slices prosciutto alternately onto 4 wooden skewers.
  2. Heat oil in a frying pan until smoking hot.
  3. Cook skewers for 2 mins on each side.
  4. Drizzle with lemon juice and season.

Serves 4

Source:   RecipesPlus