if you make deviled eggs you can make the filling ahead of time and put it in a a big ziploc bag in the fridge. When you are ready to use the filling, cut off a corner of the bag not too big or small and use it to pipe the filling into the egg halves.Can anyone give me some easy make ahead appetizer recipes?
In addition to the veggie tray, a fruit tray with fruit dip is always good. Alsol a couple of easy hot recipes are BBQ Smokies and Swedish Meatballs. Another easy one is the mini quiches.
As for the mini quiches, get then frozen and heat through they only take about 30 minutes.
BBQ Smokies
In a crock pot put one bottle of your BBQ sauce, 12 oz of beer and 2 pkgs of Oscar Meyer Little Smokies.
Cook until heated through (about 3 hours) on low. Start on high and turn to low when sauce gets hot.
Swedish Meatballs
In a crock pot or electric skillet make a gravy with Cream of Mushroom soup, add frozen meatballs and heat through.
Serve with slices of French baguettes (skinny French Bread)
Fruit Dip
Dried Cheese Ball
Ingredients:
16 oz cream cheese
3 - 4 chopped green onions, tops too
1 small can chopped black olives, drained
1 jar dried beef, chopped
1/2 tsp Accent or seasoning salt
1 tsp Worcestershire sauce
Instructions:
Combine all ingredients in a bowl and then put in your serving dish and chill at least 4 hours.
Serve with crackers or can stuff celery with it too.
ummm not sure if this is what you want....but a couple good items for a crowd.
CHICKEN FAJITA DIP
MIX TOGETHER THOROUGHLY:
1 (10 3/4oz.) can Cream of Chicken Soup
1/2 cup sour cream
3/4 cup salsa
2 cups colby/jack shredded cheese
Hint:
Can be served cold or warm.
Can be doubled, tripled....etc.
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 - 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
chili dip:
1 8oz cream cheese
1 can favorite chili
1/2 c shredded cheddar cheese
soften the cream cheese, top with the chili and the cheddar, heat in microwave a minute or so, and dip stuff in it (tortilla chips in particular)
this is very good!
Salami rollups. You take hard salami, Not cotto salami, and put a scoop of cream cheese in the middle and then roll it up and stick it with a toothpick. It is so simple but just yummy. I never have any left when I take them for a pot luck.
try gong to the recipe below and you should find some zesty recipes. if you need more advice email me at keyla_brown123@yahoo.com or keyla_brown123@hotmail.com
chicken wings
swedish meatballs
spinach and artichoke dip
stuffed mushrooms
Ok, here are some ideas for ya!!!
You can make bacon wrapped smokies topped with brown sugar the day before and pop them in the oven when ready )375* for about 35 minutes)
Smokies or meatballs in BBQ sauce, just dump in crock pot and let it sit til heated.
Sweet or Spicy Nuts too.
My fave is Fruit Salsa with Cinnamon Chips:
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
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Cheese Ball:
INGREDIENTS
3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 pound shredded Cheddar cheese
1 cup pecans, coarsely chopped
1/4 cup chopped fresh parsley
DIRECTIONS
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.
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Stuffed Mushrooms;
INGREDIENTS
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
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