some ideas!!!?

Question

we are having family gathering on my niece birthday!!! we are going to have chicken and ribs barbecue, potatoe salad, baked bean and other food. I want to make something for appetizer. what should I make?

Answer 1

Seven Layer Fiesta Dip

1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
½ cup chopped green onions
1 (2-oz) can sliced black olives

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip.
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Bacon Rollups

1 can whole water chestnuts
1 pound bacon
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar

Cut each bacon strip into thirds, wrap chestnut and secure with toothpick. Mix mayonnaise, chili sauce and brown sugar and pour over bacon rollups. Bake at 350F for 45 minutes. Serves 6.
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Ruby Tuesday's Buffalo Chicken Wontons

12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil , to brush on wontons
6 cups water, to boil chicken
1 lb boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)

48 servings, 1 hour 40 mins prep

Preheat the oven to 325ºF.
Place the wonton wrappers on a work surface and brush lightly with the oil.
Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins.
Cool on a wire rack.
Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes.
Cool the chicken slightly, then finely chop and shred with a fork.
Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.
Add the chicken and mix well.
Refrigerate until slightly chilled.
TO ASSEMBLE:
Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.
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Florentine Garden Ring

8 oz thickly sliced deli ham, coarsely chopped (can sub chicken or turkey)
1/3 cup chopped onion
½ cup finely chopped carrot
½ cup pitted ripe olives, sliced
1½ cups (6 oz) shredded Swiss cheese, divided
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1/3 cup light mayonnaise
2 garlic cloves, pressed
2 (8 oz) pkgs. refrigerated reduced-fat crescent rolls
2 plum tomatoes, sliced

1. Preheat oven to 375°F. Combine ham, onion, carrot, olives, 1¼ cups of cheese, spinach, mayonnaise and garlic. Mix well.

2. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Press or roll wide ends of dough toward center to create a 5-inch opening.

3. Spoon spinach mixture evenly over dough in a circle. Slice tomatoes; arrange in an overlapping circular pattern over filling. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.

Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 380, Total Fat 20 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 30 g, Protein 16 g, Sodium 960 mg, Fiber 1 g

--Pampered Chef
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Pan-Fried Onion Dip
**(a MUCH better option to Lipton Onion Soup mix!!!)

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

--Ina Garten

Answer 2

How old is your niece? My kids loved it when I made celery sticks stuffed with peanut butter and dried raisins. Or for a quick appetizer that isn't too filling, you might want to use Pillsburry crescent rolls that you lay out on the cookie sheet and stuff with a spoonful of whatever you have on hand, such as cheese and chopped ham, then fold the corners back towards the middle and pinch shut. Cook as directed. Yummy!

Answer 3

That depends on what your guests like. You could do bouchées of Pâté de Foie Gras avec Truffle Périgord en Baguette, or a crúdité of fresh veggies with a ranch or bleu cheese dip. Perhaps some hot Canapés would be in order. Maybe redneck it a little bit and make mini-pizzas on Triscuits. Or, a fruit and cheese platter. Use the Kraft stuff and a Port Wine Ball if that's what they like, or use imported classics like Brie, Camembert, Emmenthaller and Smoked Gouda. First of all, you must know your guest. Without that, all hope is lost. I once made fancy French food for the members of a yacht club. Turned out they were merely rednecks with money, and said my food sucked. They wanted greasy greens, fried catfish (skin and bones and head on), and cheese-grits and cornbread. Well, they got that the next time, and said it was the best they ever had. Now that I knew my clientele, I made them some butter beans with ham hock, and half of them asked if their mama was in the back with me. Know your crowd.

Answer 4

Velveeta and salsa!!! its so good with tortilla chips...All you have to do is get a package of velveeta in your grocery store and your fav. salsa probably mild so its not to spicy for other people and the instructions are on the inside of the box but i think you just cut the velveeta into small cubes and put some salsa and microwave untill melted then add salsa to tase ...usually its a pinky/ orangy color its really good I hope i helped!!!

Answer 5

Vegetable platter with ranch dip--baby carrots, celery, cauliflower, black olives, green olives, brocolli, radishes, sliced cucumbers and green peppers....or a fruit tray...balances out all that other stuff on the menu...

Answer 6

Salsa and chips always go over well with my family and friends. Easy, fast and cheap.

Answer 7

Nice menu, Pls. invite some more Friends.

Answer 8

Deviled eggs!

Answer 9

I would make patao skins...or taco dip...easy to make

Answer 10

stuffed mushrooms, a crue de te (raw veggies and dip) platter....YUM@