to bring to a christmas party finger food something not so typical?

Question

it's just our family thing and i was told they are not making food everyone is to bring a dish to pass around like finger food. LAst year i made crab meat roll ups! and roll ups are great but typical. I would like to make something festive and yummy. something that doesn't need to stay warm.. and something that is at least somewhat healthy. I heard of asparagus roll ups but don't those need to stay warm!
just wanted to know if anyone here can help me brainstorm I have a week so that's lots of time!

happy holidays, Merry Christmas, and Happy New Years!

the stuffed crab eggs i'm going to try and i'm going to try the best answer too!
if by chance the stuffed crab person looks THANK YOU YOUR ALSO A BEST ANSWER!

Answer 1

STUFFED CHERRY TOMATOES - they have a great presentation look, they are red so perfect for the holidays and they taste soo great!!!

2 cartons cherry tomatoes
1 lb. bacon, fried & crumbled
1/2 c. mayonnaise
1 med. onion, finely chopped

Wash cherry tomatoes, slice off tops, scoop out seeds and put aside. Blend remaining ingredients and stuff into tomatoes. Serve chilled or at room temperature.

Answer 2

I like this, but I grew up with it. My husband won't touch it to save his life. But then, it has a vegetable in it so of course he wouldn't like it.

1 pkg cream cheese, softened
3/4 to 1 cup of pecans, chopped
1 green pepper
Salt to taste
Celery that has been cleaned and the tops and bottoms removed.

Remove the stem and seeds from the green pepper. Put it into a blender or food processor and puree it. Let the puree drain through a sieve, keep the pulp.

Mix together cream cheese, pecan pieces, salt, and green pepper pulp.

Fill the furrows of the celery and sort of squish them together. Basically, you're goal is to make a circle of the cream cheese filling surrounded by celery. Once the celery is stuck together, slice rounds about 1/4" thick. Chill. These will hold their shape and require the same need for refrigeration as a cheese ball.

Another thing you can do is make sandwiches (pb&j, deviled ham, tuna, egg salad, BLT, Cucumber, etc.) and with cookie cutters, cut out the soft parts, leaving the crusts for you to nibble one while you work. Or, just trim off the crusts and cut the sandwiches into 4 triangles.

Good luck with your finger foods and Joyeux Noel!

Answer 3

I made these for a Thanksgiving appetizer/finger food and they were a huge hit! The best thing is that they make a beautiful presentation and taste elaborate but are incredibly easy to make :) Even the guests who didn't normally like feta cheese loved these. Feta Cheese Turnovers Ingredients 1 16-oz pkg frozen puff pastry (Pepperidge Farms has a brand in the freezer section of the grocery store) 3 Tbls finely chopped green onions/scallions (or you could use chives) 3 Tbls finely chopped roasted red peppers (the jarred kind) 6 oz garlic and herb Feta cheese, crumbled 1 8-oz pkg of cream cheese 1 egg yolk, beaten with 1 tsp water Directions 1. Preheat oven to 375 F. Keep puff pastry frozen for now. It thaws really quickly and then becomes sticky. If it stretches/crimps too much it won't puff properly. 2. In a small bowl, mix Feta cheese, cream cheese, green onions, and roasted red peppers until well blended. Microwave for 30-60 seconds, until nicely softened (otherwise the filling will not be creamy when they come out of the oven). 3. Remove puff pastry from freezer and place onto waxed/parchment paper or a cutting board (or just leave it on the waxed paper it comes on - it doesn't stick so much to that). Using a pizza cutter, cut the pastry into 3-inch squares. Place a heaping Tbls of the cheese mixture in the center of each square - it needs a lot of filling b/c it puffs up. 4. When the pastry is almost thawed (still very cold and slightly hard), moisten the edges with water and fold dough over the mixture. It should be kinda tight and difficult to fold over the filling b/c you need a lot of it. Pinch the edges, and you can imprint them with prongs of a fork if you want. Place onto a cookie sheet lined with greased aluminum foil (for easy cleanup if you want). Continue with all of the squares. When finished, brush the tops with egg/water mixture. Bake in preheated over for 20 minutes. Serve warm or at room temperature. Makes 18 turnovers

Answer 4

Crab Stuffed Deviled Eggs

12 eggs
1/4 cup mayonnaise
1 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon Old Bay Seasoning TM
1 (6 ounce) can lump crabmeat, drained

Answer 5

The asparagus roll ups we make in our family is a cold appetizer. We make them by blanching asparagus, then marinating in Italian dressing overnight. We then take a thin slice of roast beef and smear some light cream cheese on it, then place a spear of asparagus inside and roll tight. You can then cut them into small bite sized pieces. They taste wonderful and are not full of fat. Perfect for a party.
Hope this helps. Happy holidays!

Answer 6

the asparagus rool ups are a good idea. Just steam the spears until still firm, and bright green. Drain immediately, and put in cold water. Dry on papar towels. use deli honey ham, and rool up spears in the ham with a bit of cream cheese/ Green olive mix. Slice into bite size pieces between the toothpicks, and arrange on platter with parsley. they can be served at room temp

Answer 7

I had a large party to make a dish for, and the hostess was hinting that she wanted deviled eggs. I did make them, but surfed the internet for a variety of recipes. I made one batch with crab and a bit of hot sauce, one batch had salsa I think, one was a traditional batch......EVERYbody likes deviled eggs, and I know they can be fussy to make, but having the different variations was a real winning idea. I'm sure you can locate even more suggestions than I did. I'd start with allrecipes.com. You should find dozens of ideas there.

Answer 8

shrimp dip......250g cream cheese, 1/2 c sour cream, 1/4 c mayo, 3 cans sm. shrimp, 3 green onions, 1 c seafood sauce, 2 c. mozzarella cheese, 1/2 c cheddar cheese, 1 tomato, 1 green pepper, ....mix first 3 ingredients then.seafood sauce, shrimp, cheeses, tomato chopped up, green pepper chop up yummy....serve cold with crackers

Answer 9

Some interesting ideas for the asparagas rollups. Hell, mine are wrapped with prociutto smeared with a little Maille dijon mustard! And, they are served cold! But here are some other ideas:

1. Fresh breadsticks wrapped with Smythfield ham (don't forget the mustard)
2. English cucumber slices topped with creme fraiche, smoked salmon, and a sprig of dill.
3. Puff pastry wheels filled with goat cheese and green olive tapenade (can be served warm or at room temperature. Roll out a rectangle of puff pastry and spread with softened goat cheese mixed with a little cream cheese. Spread with green or black olive tapenade and roll up jelly roll style. Cut into 1/2 inch pieces and bake until golden and puffed).
4. Brie en Croute: Take one large wheel of your favorite brie and top with caramel ice cream sauce and chopped pecans. Place on a square of puff pastry and bring the edges up to enrobe it. Tie with bakers twine and trim the top into decorative leaves. Brush with egg wash and bake until puffed and golden. Serve warm with sliced baguette or at room temperature.
5. Slices of baguette topped with a slice of gorgonzola or cambozola cheese, a drizzle of honey and baked until slightly melted.
6. Bruschetta
7. Muffaleta sandwich: Make up a round loaf of your favorite bread and bake. Cut in half horizontally and scoop out some of the bread in the middle. Brush with Italian dressing and layer salami, cappicola, sopressata, serrano ham, provolone, sliced tomatos and olive salad. Place top of bread on sandwich and wrap securely in saran wrap. Place in refrigerator with something heavy on top. Chill for several hours or overnight. Cut into wedges and serve.

Have fun!

Answer 10

Try making or buying a bouquet made of fruit or veggie flowers. You can find examples on line and either order one or get those creative juices flowing and make one.