I'm supposed to bring hors d' oeuvres or finger foods to a Christmas gathering.?

Question

Any recipe suggestions?

Answer 1

FINGER SANDWICHES

4 tbsp. butter
1/2 c. water
1/2 c. flour
Dash of salt
2 eggs
1/2 c. shredded Swiss cheese

Melt butter in water. Add flour and stir vigorously until ball forms or pulls away from sides of pan. Remove from heat. Beat in eggs and add Swiss cheese. Drop by heaping teaspoonful on greased cookie sheet. Bake at 400 degrees for 20 minutes. Split in half and fill with your favorite filling (ham salad, tuna salad, etc.).
Makes approximately 20.

SAUSAGE BALLS II

1 lb. Farm sausage
3 c. Bisquick
1 (10 oz.) pkg. Cheddar cheese

Mix all ingredients together; roll into balls. Bake at 350 degrees for 25 minutes. Let cool, then serve

CHOCOLATE CHEX MIX

1 lb. pkg. Almond Bark
2 c. dry roasted peanuts
2 c. stick pretzels
3 c. Rice Chex
3 c. Corn Chex
3 c. Cheerios
1 lg. bag M & M's

Toss together peanuts, pretzels, Rice Chex, Corn Chex, Cheerios and M&M'S®. Melt Almond Bark; pour over mixture, tossing as you pour. Spread out on cookie sheet and let dry.
If you can't find Almond Bark (in the baking chocolate section of your grocery store) you can use chocolate chip pieces and paraffin melted together. (You might try 3/4 stick paraffin with 2 (6 oz.) bags of chocolate chips, if this is not enough, experiment!

Answer 2

I am such a salad freak- and everyone brings pasta, potato, or garden salads...This one is a little different and pretty easy. You can make it the night before and just grab and go in the morning.
You might want to grab small paper bowls too in case they only have paper plates at the party. Enjoy!

Party Size Greek Couscous Salad
INGREDIENTS
3 (6 ounce) packages garlic and herb couscous mix (or any flavor you prefer)
1 pint cherry tomatoes, cut in half
1 (5 ounce) jar pitted kalamata olives, halved
1 cup mixed bell peppers (green, red, yellow, orange), diced
1 cucumber, sliced and then halved
1/2 cup parsley, finely chopped
1 (8 ounce) package crumbled feta cheese
1/2 cup Greek vinaigrette salad dressing
DIRECTIONS
Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

Answer 3

Here are two great recipes for an easy hors d' oeuvres I hope that you will try them out they have never let me down. One is for a raw vegitable tray the other is Tomato, Mozzarella and Basil Bruschetta
Dip:
1 (3-ounce) package light cream cheese, softened
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Pepper
1/2 cup crumbled Roquefort cheese
Crudites:
Salt, for blanching water
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, peeled and sliced into sticks
1 red bell pepper, cut into sticks
Cherry tomatoes
Dip:
In a mixing bowl, beat all ingredients except Roquefort until smooth. Add pepper, to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble the cheese too much. Chill for 2 hours before serving with vegetable crudites.
Crudite:
Blanch broccoli, cauliflower, and carrots for 1 minute in boiling salted water; transfer to an ice water bath to stop cooking process. Arrange vegetables on a round platter and place dip in a bowl in the center.
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1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Preheat oven to 375 degrees F.
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece. Place bruschetta on decorative platter and garnish with basil leaves.

Answer 4

i became staying at a inn a whilst returned that became cyber web hosting a proctologist's convention. they had twinkies for snacks and that i observed one end have been decrease off of the twinkies. curiously this became so they might poke a finger up into the twinkie and eat it off their hands. next morning on the Continental breakfast those bastards wiped clean out the doughnuts in the blink of a watch and you guessed it, they hung them on a finger and ate around them. The grossest component became how they licked their hands clean instead of making use of a serviette....

Answer 5

wheat thins and strawberry cream cheese
plain cream cheese and saltine crackers
cut out strips of ham from sandwich ham and wrap the strips around cream cheese and chopped pickles, poke toothpick through an olive and the wrap. Believe it or not it's actually not bad.

Answer 6

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.

*****

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.

*****

Bruschetta with Tomatoes

slices of french bread for bruschetta
6 plum tomatoes
6 fresh basil leaves, torn into pieces
1 clove garlic, finely chopped
salt and freshly ground black peper
8 black olives, pitted and roughly chopped
extra virgin olive oil

Peel and seed the tomatoes (if you want) and cut into small cubes. Season with the basil, garlic, salt and freshly ground black pepper. Add the olives to the tomatoes. Barely cover the mixture with extra virgin olive oil and stir well in. Leave for 20 minutes before using.

Toast both sides of the slices of bread on a griddle. Divide the tomato mixture among the bruschetta and serve at once.

Answer 7

Log onto recipelink.com and type in your question. You'll get a response with dozens of recipes in just seconds.

Answer 8

Easy Meatball Appetizers
large bag frozen fully cooked meatballs
bottle honey-barbecue sauce
2 tablespoons honey
2 tablespoons dijon mustard

Place meatballs in crockpot for 1- 1/ 2 hrs until cooked through, pour off any water that’s accumulated. Mix honey, mustard and barbecue sauce together and pour over meatballs. Heat through and serve.


Cheese-Filled Mushrooms
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.


Veggie Pizza
1 package crescent rolls
1 cup sour cream
One half cup mayonnaise
1 package dry Hidden Valley Ranch dip mix
1 cup cheddar cheese, shredded
One half cup fresh broccoli, chopped
One half cup green onions, chopped
One half cup carrots, shredded
One half cup zucchini, grated
One half cup mushrooms, sliced
1 8-oz. can sliced water chestnuts, drained and chopped

Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned. Remove from oven and allow to cool. Combine sour cream, mayonnaise and dry dip mix and spread over crust. Place vegetables over dressing and top with shredded cheese. Refrigerate until ready to serve. Cut into squares before serving.



3 Musketeers Puffs
3 Three Musketeers candy bars
1 package Pillsbury Crescents

Slice candy bars into 8 pieces. Unfold crescents. Place one
piece of candy in the center of each crescent. Fold crescent
around candy, being sure to cover all of it. Pinch seams closed.
Place on ungreased cookie sheet. Bake in a 375 degree F oven
until golden brown, about 11 minutes. Serve warm.


SO SIMPLE APPETIZER
1 loaf Italian or French bread, sliced diagonally
Salami
Cheese (Provolone, Mozzarella, American or your favorite) sliced
Tomato
Italian dressing

Top each slice of bread with salami, cheese, tomato and Italian dressing. Broil until bubbly. Serve immediately.

Appetizer Kabobs
Kabob skewers
40 cocktail smokies
20 cubes mozarella cheese
20 cubes cheddar cheese
40 jumbo black olives

Warm cocktail smokies. Cut kabob skewers in half. Thread each half-skewer in this order 1 black olive, 1 cube mozarella, 1 cocktail smokie, 1 cube cheddar cheese, 1 cocktail smokie, 1 black olive. Makes 20 kabobs.


Asparagus wraps
1pkg. Crescent roll dough
1 lb. Asparagus tips
parmesan cheese
melted butter

Use refrigerated crescent roll dough to roll up par-boiled ,or blanched asparigus tips like "pigs in a blanket" with a little parm. cheese inside. brush with melted butter and sprinkle with more parmesan. cheese and bake till browned.

Answer 9

Tthese are all great at parties. Plus they are all pretty basic to make so you don't have to spend hours slaving away in the kitchen.

Jalepeno Cheese Dip

(serve with Tortilla Chips)

INGREDIENTS
1 pound mozzarella cheese, shredded
1 cup mayonnaise
3 cloves garlic, diced
1 (2.25 ounce) can sliced black olives, drained
2 fresh jalapeno peppers, diced
1 teaspoon garlic salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a bowl, mix the cheese, mayonnaise, garlic, olives, and 1 jalapeno. Spread the mixture into an 8x8 inch baking pan. Season with garlic salt, and sprinkle with remaining jalapeno.

Bake 20 minutes in the preheated oven, or until the edges are golden brown.




Aunt Rose's Cheese Ball


INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup shredded sharp Cheddar cheese
3 ounces blue cheese
1/2 cup butter, melted
1/2 cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts

DIRECTIONS
In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.

Form the mixture into 2 balls, and roll in the walnuts to coat.




Dandy Deviled Eggs

INGREDIENTS
12 large eggs
2/3 cup chopped drained Lindsay® Stuffed Manzanilla Olives
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon salt (optional)
1/2 teaspoon hot pepper sauce
Paprika (optional)

DIRECTIONS
Cook eggs in barely simmering water to cover until hard cooked, about 11 minutes. Drain; let stand in a pan of cold water until no longer warm. (Eggs may be prepared and refrigerated up to 2 days before serving.) Peel eggs; cut in half lengthwise. Carefully remove the yolks keeping whites intact. Crumble yolks into a bowl; add olives, mayonnaise, mustard, salt and pepper sauce; mix well. Spoon mixture into egg whites. Arrange on a serving platter; sprinkle with paprika if desired.


Yummy Potato Skins

INGREDIENTS
3 tablespoons Italian-style salad dressing
8 potato's peelings
DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).
Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.

Bake for 20 minutes in the preheated oven, until crisp and golden.



Roasted Garlic Bread, Olive and Cheese Skewers

INGREDIENTS
3/4 cup unsalted butter or olive oil
3 cloves garlic, peeled and smashed
1/4 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon and 3/4 teaspoon dried oregano or thyme leaves
1-1/2 pounds mozzarella, provolone or fontina cheese
1-1/2 pounds country Italian bread, such as Ciabatta or Como
3 red or green bell pepper
36 Lindsay® Colossal or Super Colossal Black Ripe Pitted Olives
12 skewers (10-inch)

DIRECTIONS
Preheat oven to 375 degrees F.

In small saucepan, stir butter, garlic, salt and white pepper over low heat until melted and hot. Remove from heat and stir in oregano. Set aside. Cut cheese into 8 (1-inch) cubes. Place cubes in freezer for 5 minutes before skewering. Cut bread into slices about 1/2-inch thick; cut each slice into 12 (2-x 2-inch) pieces. Cut bell pepper into 12 (1-inch) squares. On each skewer, alternate 3 olives, 3 bread pieces, 3 pepper pieces and 2 cheese cubes. Set a rack on a baking sheet; place skewers on rack. Remove and discard garlic from oil. Brush oil on all sides of each skewer.

Roast for 3 to 5 minutes, turning once, until cheese is warm and just begins to melt. Serve hot.




Bacon Roll-Ups

INGREDIENTS
16 slices bacon, cut in half
2 (8 ounce) packages cream cheese
1 (10 ounce) package pita bread rounds

DIRECTIONS
Preheat your oven's broiler.

Open pita rounds, and spread generously with cream cheese on the inside. Replace tops, and use a pizza cutter to slice into 1 inch wide strips. Cut the long strips in half crosswise. Roll up each piece, and wrap with half of a strip of bacon. Secure with toothpicks, and place close together on a baking sheet.

Broil for 10 minutes in the preheated oven, or until the bacon is cooked through. Use a spatula to remove them to a napkin lined bowl or platter. Remove toothpicks before serving.

Answer 10

http://www.recipesforvegans.co.uk/christmas.html