Need Appetizers or Dessert?

Question

Hi i need some good and quick easy to make appetizers and dessert for about 50 people. thanks

Answer 1

I have served a few good things thru the years. Some popular things

Take your favorite cornbread mix or recipe and add in white irish cheddar cheese or sharp cheddar cheese and a can of diced mild green chilis.

Take them by the spoon full and drop them into hot oil. Cook until brown. These can be served warm or room temperature.

You can take strips of steak and bacon and wrap them into spirals onto skewer and bake in oven. You can make them small for appetizer and big for a meal.

Hawaiian Meatballs or shrimp or chicken- works for all meats

Glaze of soy sauce, pineapple juice, brown sugar, black papper, pineapple-apricot jam. make a good thick sauce- can add flour to get it to thicken. Put in already cooked meatballs. Serve on toothpicks.

Stuffed zucchini boats. Get the tiny minature zucchinis. 1 will be enough for 4 people. Cut zucchini in half lengthwise and scoop out center- keep middle for stuffing. Then cut again into 4 peices.

Take chopped onions, garlic, and zucchini middles and saute until tender.

Set aside and add cheese, tomatoes, black pepper, and salt to taste, and breadcrumbs for topping.

Stuff the zucchini and top with breadcrumbs. Bake on 350 until fork tender.

I like to take french bread and do either of these recipes

Mayo, garlic, onion, sharp cheddar cheese, tomatoes. Mix together and top on bread. Bake.

Take your favorite chili and cheese and top bread- this was a huge hit at one of my parties.

Take the pre baked tart shells and fill with a filling of your choice whether it be veggies, meat or fruit, or sweets.

I like to have a real mixture- some good meat recipes, some good veggies, some desserts, some seafood, some fruit, and some spicy. A little for everyone.

Of course the old standbys for every party is crackers and cheese platter, chips and dip, veggies and dip, brownees.

Answer 2

1. Heavy appetizers can certainly be as big as a full meal. 2. Even so, try not to have your wedding and reception over the 6-7:00 hour and you will be fine. Earlier or later and no one should have a problem with an appetizer reception. 3. I have never heard of someone gearing their wedding gift toward the food served at the reception. I don't think you need to worry about that.

Answer 3

CHILI CHEESE BEAN DIP (serves 10)
19 oz can of romano beans, drained, rinsed & mashed.
1 cup salsa, (adjust heat to your liking).
Diced 3/4 cup Velveeta, & 4 oz soft cream cheese,
1/4 cup diced green pepper, 1/4 cup sliced green onion,
minced clove of garlic, (1/4 tsp dried crushed chilies).
Mix together in a large bowl.

Remove & save top from a round loaf of sour-dough bread.
Scoop out bread from inside, leaving 3/4" thick shell.
Spoon cheese mixture into hollowed loaf.
Replace top, wrap loaf with foil, bake in 300F oven 2 hours.
Remove & discard foil, place on large plate.
Remove top & cut up for dipping, add reserved pieces.
Option: sprinkle with cilantro or parsley.
Add veggie sticks or crackers for dipping.

PRALINE CHEESECAKE TARTS (makes 24)
3 in tart-shells, on baking sheets in 350F oven 10 minutes.
Beat soft 8 oz cream cheese, 1 cup sour cream,
3/4 cup white sugar, 2 tbsp all-purpose flour.
Add 2 eggs, 1 at a time, beating until combined.
Add 1 tsp vanilla, stir in, spoon into tart-shells.
Bake for 20 minutes until set. Cool.
TOPPING
Combine 1/2 cup caramel/butterscotch ice-cream topping,
& 1/2 cup finely chopped toasted pecans, spoon over tarts.
Heat 1/2 cup semi-sweet chocolate chips & 2 tbsp butter,
in small heavy pan on lowest heat, stir until mellted.
Spoon into pastry bag with small tip, drizzle over tarts.

Answer 4

QUICK COTTAGE DIP

1 1/2 tsp. instant minced onion
1/2 tsp. seasoned salt
1 (12 oz.) carton cream style cottage cheese
1 tbsp. finely chopped canned pimiento or snipped parsley

Combine onion, salt and cheese. Beat well with electric mixer. Chill several hours. Stir in pimiento or parsley. Serve with celery and carrot strips. Makes 1 1/2 cups.

SAGANAKI (GREEK FLAMING CHEESE)

1 lb. Mozzarella cheese
2 tbsp. butter, melted
2 tbsp. brandy
1/2 lemon

Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving.
Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests.

EASY STRAWBERRY SHORTCAKE

Small marshmallows
1 white cake mix
1 pk strawberry Jello
1 pk frozen strawberries
1 container Cool Whip

Layer pan with marshmallows. Mix cake mix according to directions. Microwave strawberries to thaw for 1 min. Add Jello. Sprinkle a layer of marshmallows over cake. Put Jello and Strawberry mixture over marshmallows. Bake according to directions on box. Refrigerate. When cake is cooled add Cool Whip on top and serve.

PLUM PUDDING

No plums actually, but lots of other stuff! 1 c. sherry, dry 1 c. (2 sticks) butter, at room temperature 1 c. sugar 1 c. flour 1 tsp. baking soda 1/2 tsp. salt 4 lg. eggs, lightly beaten 2 c. dates, chopped 1 1/2 c. carrots, grated 1 1/2 c. chopped nuts (pecans or walnuts) 1 c. bread crumbs 1 c. milk 1/4 c. molasses 1 tbsp. grated orange peel 1 tbsp. grated lemon peel 2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. mace 1/4 c. brandy or rum (must be alcoholic or it will not ignite) Lemon Brandy (or rum) Hard Sauce
Plump raisins in sherry for several hours or overnight. Grease a 2-quart mold with a tight-fitting lid. Cream butter and sugar in large bowl. Blend in flour, baking soda and salt. Stir in raisins with remaining sherry and all other ingredients except brandy (or rum) and hard sauce. Mix thoroughly, then spoon into prepared mold and cover tightly.

Place a small rack (or metal trivet) in the bottom of a large stock pot, 8-10 quart minimum. Put mold on rack and add boiling water to halfway up mold. Cover pot and simmer gently for 5 hours. Check water level occasionally and add water, if needed.

After 5 hours, remove mold from water and let sit, uncovered for about 30 minutes. Carefully loosen pudding with knife and invert onto oven-proof serving platter. Allow to stand at room temperature with mold over pudding until it releases and cools. Wrap carefully in heavy foil and refrigerate or freeze until needed. If freezing, defrost before reheating.

Before serving, warm pudding to room temperature in microwave. Heat brandy slightly and pour around pudding and ignite. It will burn itself out. Serve with Lemon Brandy Hard Sauce.


LEMON BRANDY HARD SAUCE:

1 1/2 c. powdered sugar
1/2 c. (1 stick) butter
3 tbsp. brandy (or other liquor)
1 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. lemon juice

Combine all ingredients and beat with electric mixer or food processor. Chill several hours. May be frozen. Serves 10-12.

Answer 5

dip