have you any recipes for simple Christmas appetizers?

Question

I need simple. My party is out of control and I don't want to be in the kitchen working all evening, but rather enjoying my guests. I need something I can prepare in advance and put on the table as necessary. hot/and cold...any ideas?

Answer 1

Each of the following recipes can be prepared the day before. Simply plate and serve as your guests arrive.

Crab Dip

1 can of cream of mushroom soup
1 8 ounce package of cream cheese
2 cans of crab, drained - save the juice
1 tablespoon of lemon juice
1 envelope of Knox Gelatin
1 cup of mayonnaise
1/2 cup of celery, finely diced
1/2 cup of green onions, finely diced
1/4 cup of green peppers, finely diced

Heat soup and cheese together until smooth. Mix lemon juice, crab juice and gelatin together. Stir juice mixture into soup mixture. Add crumbled crab, celery, green onions, green peppers and mayonnaise to soup mixture. Put into a small greased ring mold and refrigerate until firm. Serve with crackers.

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Tortilla Appetizers

1 package super size flour tortillas, recipe uses 6 tortillas
(package usually has 12, Del Rey brand preferred)
2 - 8 ounce packages Philadelphia cream cheese - softened
⅓ cup Kraft mayonnaise
2 tablespoons green onions, chopped
¼ cup black olives, chopped
4 - 2 ½ ounce packages Buddig sliced pressed cooked beef (or corned beef or ham)

(Amount of green onions and black olives can be increased according to taste.)

Combine cream cheese and mayonnaise until smooth. Fold in onions and olives. Divide cream cheese mixture onto 6 tortillas. Spread a thin layer of cream cheese mixture on tortilla**. Arrange 6 slices of beef over cream cheese mixture. Tightly roll up tortilla. Wrap in plastic wrap. Place in refrigerator at least 3 hours or over night. To serve, cut in 3/4" slices.

**Note: I don’t spread the cream cheese mixture to the left or right edge of the tortilla. I spread it wide enough to accommodate two columns of beef slices, three slices in each column. I also leave room at the top edge, as the tortilla is rolled (from the bottom up) the cream cheese and beef have a tendency to squish up and out.

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Bacon and Green Chile Roll-ups

8 slices bacon
1 (9-oz.) container Fritos Bean Dip
4 oz. cream cheese, softened
3 to 4 super-large flour tortillas
1/4 cup finely chopped red bell pepper
1 (4.5-oz.) can Old El Paso Chopped Green Chiles

Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.

In medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate over night.

To serve, cut rolls into 3/4 inch pieces.

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Blue Cheese and Bacon Puffs

3 slices thick-sliced bacon, diced

1/2 cup milk
1/2 cup water
6 Tablespoons unsalted butter
1/2 teaspoon salt
1/4 teasponn black pepper
1/4 teaspoon cayenne

1 cup flour
4 eggs

4 ounces blue cheese, crumbled
1/4 cup Parmesan cheese, grated
1/4 cup scallions, green part only, sliced

Preheat oven to 425 Degrees with rack in the lower third of oven.

Saute bacon in a small skillet over medium-high heat until crisp. Drain on paper towel-lined plate.

Bring milk, water, butter and seasonings to a boil in a medium saucepan over medium heat.

Add flour and stir mixture with a wooden spoon until dough forms a ball around the spoon. Cook until it starts to stick slightly on bottom and side of pan. Remove from heat and cool slightly.

Beat in eggs, one at a time, until completely incorporated. Use a food processor for easier incorporation of eggs. Add eggs in a steady stream and process for 30 seconds.

Put mixture in a large bowl and stir in both cheese, scallions, and reserved bacon. Using a 1-teaspoon scoop or measure, drop dough 2 inches apart onto parchment-lined baking sheets. Bake 20-25 minutes, or until puffs are browned and crisp. Serve warm or at room temperature.

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Texas Caviar

1 - 15.8-ounce can blackeye peas, drained
or about 2 cups of frozen blackeye peas, cooked according to directions and cooled
½ of a 14.5-ounce can petite diced tomatoes, drained
1 fresh medium jalapeno, stemmed, seeded and minced, (I used about 3/4 of the jalapeno)
½ of a small onion, cut into small dice
¼ to ½ green pepper, stemmed, seeded and cut into small dice
⅛ cup chopped fresh cilantro
3 Tbs. red wine vinegar
3 Tbs. olive oil (not extra virgin)
¼ tsp. each: salt, ground black pepper and garlic powder
½ tsp. dried oregano
¾ tsp. ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Gently mix after 2 hours. Adjust seasonings to taste, adding extra vinegar, salt and pepper if needed. Serve with tortilla chips.

Answer 2

Cream cheese, almonds, and crackers.

Mold cream cheese in the shape of a cone, Place whole almonds into it to make it look like a pine cone(Start at the bottom and work your way up) Place crackers around.

Same idea with pumpkin seeds (shelled). Looks like a mini Christmas tree.


Fresh Vegetable and Dip. - Cut broccoli into the florets. Form them into a large wreath and put strawberries inside. Place a dip beside with other veggies.

Both look great at Christmas time. and are easy and can be prepared the day before.

Answer 3

I make this a lot for parties and it's usually a big hit. Take a fresh pineapple (preferably with a fairly flat bottom); cut different cheeses into approx. 1" cubes (I like cheddar, havarti, monterey jack with jalapenos etc); using longer cocktail toothpicks with the frilly end, skewer a piece of cheese then a piece of ham or cocktail frank or pepperoni and another piece of cheese. Start at the bottom of the pineapple and insert the toothpick so that you've filled the entire pineapple. Place it on a large platter and put a variety of crackers around. When done it looks like a Christmas tree! Merry Christmas to you and yours, have fun!!!

Answer 4

Ham/Cheese Ball w/different kinds of crackers-
8oz cream cheese, 1c. chopped ham, 1/2 chopped onion. Mix together with your hands & shape into a ball.

Have a crockpot?Mix together 1 frozen bag of homestyle meatballs with 2 bottles of BBQ sauce, goes great by itself or over noodles/rice. Turn the crockpot on high for about 2 hrs is all it takes for the meatballs to warm up with the BBQ sauce.

Do a potato bar-
Baked potatoes with all the toppings in seperate bowls-chili, broccoli-grated cheese-butter-sour cream- bacon bits-etc. Replenish as needed & just have some dessert out, too. Cookies, fudge, whatever.

Or easier yet, divide up your guest list. Make it a potluck/recipe exchange, those whose names start with A-I bring a main dish/hors'doeuvres, J-R bring a salad or other side dish, S-Z desserts, then everyone brings the recipe of what they made (or where they bought it at) and you have blank recipe cards for others to write down the recipes they liked.

Answer 5

ALMOND PINECONE DIP:
1 1/4 cups whole natural almonds
1 (8 oz.) package cream cheese, softened
1/3 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper
Assorted Crackers for serving
Spread almonds in a single layer in shallow pan or cookie sheet. Bake at 300 degrees for 15 minutes, stirring often, until almonds just begin to turn color. Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into shape of pinecone on serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial or real pine sprigs that have been cleaned. Serve with assorted crackers.

HAM PINWHEELS:
1 (8 oz.) package Cream Cheese, softened
1 Tablespoon prepared Horseradish
7-10 slices Deli Ham
Sweet Gherkin Pickles
Combine cream cheese and horseradish until smooth. Spread over ham slices. Remove stems and ends of pickles. Place two or three pickles down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerated for at least 2 hours. Cut into 1-in. slices. Makes about 3-1/2 dozen.

MEXICAN TACO DIP:
1 (8 ounces) package cream cheese (softened)
1 (16 ounces) pint sour cream
1 package Taco Seasoning Mix
2 to 3 cups lettuce, chopped
1 tomato, chopped
1 small onion, chopped
1 (8 ounces) Cheddar Cheese, shredded
1 small can olives, sliced, drained
Tortilla Chips
Mix together cream cheese, sour cream and taco seasoning mix and chill overnight.
The next day smooth mixture in a pan. Top with lettuce, tomato, onion and shredded cheese and olives. Refrigerate to chill. Serve with tortilla chips.

Answer 6

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Answer 7

Cheese Pedestal

Ingredients
1 pound white cheddar cheese
6 to 8 ounces Stilton or other blue cheese
2 tbsp walnut halves and pieces
2 tbsp chopped candied apricots
Fresh currants or dried cranberries
Honey

Directions
Cut cheese into wedges; cover with plastic wrap. Allow cheeses to stand at room temperature for 30 minutes to bring out their fullest flavors. Arrange the cheese wedges on a cake stand or plate.
Sprinkle the cheese wedges with walnuts, candies apricot, and, if desired, currants. If desired, drizzle with honey.
Make 22 servings
Goodluck*

Answer 8

Stuffed mushrooms. Prepare ahead on cookie sheets and bake as needed. Can be stuffed with sausage/romano cheese or crabmeat. Goes over really good. Or, you can do what I am doing - California rolls. Make the day before and serve with wasabi and soy sauce. Use imitation crabmeat so nobody is "icked out" about eating sushi. You may really impress people with this one.

Answer 9

You should find some ideas here : http://www.recipesforvegans.co.uk/starters.htm

Answer 10

call a caterer
let them do all the work

Answer 11

Cocktail weiners in bbQ sauce.