Need a appetizer recipe that is more upscale and easy. I also need to be able to travel with it ready to go.?

My Mom is having a party with people that are not going to be eating chicken wings. I need some recipes that are easy and upscale. Some sweet and some salty. I told her I would bring something. The only problem is there will be no kitchen to use and I'm comming from 2 hrs. away. So, whatever I bring it needs to be ready. It's also going to be after lunch and before dinner.Need a appetizer recipe that is more upscale and easy. I also need to be able to travel with it ready to go.?
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http://www.kraftfoods.com/kf/Entertainin鈥?/a>Need a appetizer recipe that is more upscale and easy. I also need to be able to travel with it ready to go.?
Creamy Artichoke Dip:





2 cans artichokes


1cup sour cream


1cup shredded cheese (mozzarella)


1 Knorr Leak soup


1 cup mayonnaise





Drain and chop artichokes. In a bowl mix in artichokes, sour cream, cheese, Leak soup and mayonnaise. Mix very well. Pour in oven proof dish. Bake at 375 for about 30 to 40 minutes utill bubbly and golden.





This dip is my kids' favorite. P.S. you can sprinkle bread crumbs on top for extra flavour. enjoy
Make a spinach sour cream dip, served in a hollowed out round rye or pumpernickle bread. It is made with frozen-defrosted chopped spinach, mayo, sour cream, etc. Recipe online at Food Network,com ( Rachael Raye).


Or Bruschetta, a tomato on toasted garlic bread. Also at Food Network.com ( Giada DeLorenzes).
boneless buffalo wings





Bonzai grilled shrimp: pinapple and shrimp kabobs marinaded in coconut juice.





Some good steamed shrimp served cold with a pineapple/cream sauce to dip in.
Here is a link to a crabmeat dip that is easy that might work





http://www.ehow.com/how_2197753_crabmeat-cracker-spread.html
YOu could try:





Stuffed Mushrooms


Crab Cakes


Scallops wrapped in Bacon


Bruschetta
you could do some summer rolls or have the fixings for a build your own lettuce wraps
If you can take a cooler to carry it in, this is a tried-and-true dish for all our special occassions: fresh strawberries with fruit dip. Dip consistes of one (small) jar marshmallow creme and one package cream cheese.





Basil %26amp; Tomato Feta Bruschetta


1 loaf (1 lb.) French bread, cut into 36 slices


2 Tbsp. oil


1 lb. plum tomatoes, chopped (about 2-1/2 cups)


1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil %26amp; Tomato, finely chopped


1/2 cup finely chopped red onions


3 Tbsp. chopped fresh parsley


1 Tbsp. chopped pitted ripe olives


1/4 tsp. pepper





PREHEAT broiler. Place bread on baking sheet. Broil 2 to 3 min. on each side or until lightly toasted on both sides. Brush 1 side of each toast slice with 1 Tbsp. oil.





MEANWHILE, mix tomatoes, 1 Tbsp. remaining oil, the cheese, onions, parsley, olives and pepper.





SPOON about 2 tsp. of the tomato mixture onto each toast slice just before serving.





Favorite Topped Deviled Eggs:


12 hard-cooked eggs


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened


3 Tbsp. KRAFT Mayo Light Mayonnaise


2 tsp. GREY POUPON Dijon Mustard


2 tsp. white vinegar


1 tsp. sugar


1/8 tsp. paprika





CUT eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.





SPOON mixture into large resealable plastic bag. Cut small corner from bottom of bag. Use to pipe filling into egg white halves. Sprinkle with paprika.





ADD Toppings, if desired.


Topping VariationsCountry Favorite: Top with 10 slices cooked and crumbled OSCAR MAYER Bacon and 1/4 cup finely chopped green onions. 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 Tbsp. finely chopped red peppers and 1 Tbsp. chopped cilantro. Coastal Delight: Top with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh dill.Make AheadPrepare as directed. Store in tightly covered container in refrigerator until ready to serve.





Spicy Crab Delights:


1 can (6-1/2 oz.) crabmeat, well drained


1/4 cup KRAFT Mayo Light Mayonnaise


1 Tbsp. KRAFT 100% Grated Parmesan Cheese


1/4 tsp. hot pepper sauce


8 miniature whole wheat or white pita bread rounds, cut crosswise in half


16 small fresh dill sprigs





MIX crabmeat, mayo, Parmesan cheese and pepper sauce.





FILL pita bread pockets evenly with crab mixture. Top each with dill sprig.





Easy Appetizer Bites:


1 pkg. (9 oz.) OSCAR MAYER VARIETY-PAK Ham and Turkey


5 CLAUSSEN Bread 'N Butter or Kosher Dill Sandwich Slices, cut in half lengthwise


1 tub (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread





PAT meat and pickle slices dry with paper towels.





SPREAD each meat slice with about 1 Tbsp. cream cheese spread. Top each with 1 pickle slice; roll up. (Note: You will have 1 pickle slice left over. Enjoy it as an extra snack.) Wrap tightly in plastic wrap.





REFRIGERATE at least 1 hour or overnight. Cut each roll-up into 4 pieces to serve; secure each with toothpick.

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