Christmas Eve Appetizer Ideas?

Question

I don't want little smokies, mexican dip, etc. I want upscale nice tried and true recipes for a nice cocktail party I am throwing on Christmas Eve. I am a pretty good cook so anything is good. Please make sure you have actually made the recipe.

Answer 1

My mom sometimes makes this thing...it's real simple...just take a platter and spread cream cheese on it...top the cream cheese with cocktail sauce...top that with crab meat and serve with triscuits ...so yummy and so easy.

Answer 2

sausage balls,
3 c bisquick,10 oz grated sharp cheddar cheese,1 lb bulk sausage crumbled and fry,1/4 c water . mix together. roll in small balls no bigger than 1/2 dollar bake at 400 for 10 mins on ungreased cookie sheet.
cranberry meatballs
1 lb ground beef,1 can jellied cranberry sauce,1 bottle chilli sauce,1 tblsp lemon juice,2 tblsp brown sugar
season beef with salt and pepper . make small meatballs. put in baking dish . preheat oven to 325. cook in saucepan,1 can jellied cranberry sauce,cook down untill smooth. add 1 bottle of chilli sauce ,1 tsp lemon juice,2 tblsp brown sugar cook on low for 5 minutes. Pour mixture over meatballs . Bake 1 hour . I hope this helps . good luck and merry christmas.

Answer 3

DEVILED EGGS 4 hard cooked eggs 1 tablespoon sweet or India relish 1 tablespoon ketchup 1 tablespoon mayonnaise or salad dressing 1/2 teaspoon prepared mustard salt and pepper, to taste paprika and parsley flakes (optional) Cut eggs lengthwise and remove yolks. Blend yolks with remaining ingredients, mashing until smooth. Scoop mixture back into egg white halves. Sprinkle top lightly with paprika and flaked parsley. Refrigerate until serving.

Answer 4

I have one for you. My family and friends love this.

1 pkg. sausage links
Thin bacon
1 cup brown sugar

Cut sausage links in half. Wrap with half slice of thin bacon and secure with toothpick. Cover with brown sugar and marinate in fridge overnight. Preheat oven to 350 and bake for about 30 minutes. (Tip, I cut the toothpicks in half to keep them from burning)

Merry Christmas

Answer 5

you could make a spinach and cheese dip with fancy crackers

assorted fruit with chocolate fondue

coconut shrimp and cocktail sauce

you could make meat balls and get some finger rolls and folks could make mini meatball subs.

the possibilities are endless.

Answer 6

these are pretty cool and delish

cocktail rye bread
garden vegi cream cheese
shaved smoked turkey
muenster cheese
large spanish olives
milwaukee dill pickles(midgets)

make like atriple deck sandwich
bread
cream cheese
turkey
cheese
bread
cream cheese
turkey
cheese
bread
cut in half
top with either pickle or olive with fancy sword or spears

YUMMY!!!!!!

Answer 7

charbroiled oysters on the half shell with butter garlic sauce, artichoke and oyster bisque or rely on the ole spinach artichoke dip

Answer 8

All posted below areT&T by me, and were good enough to not delete form my HD! ;-)


Sugar Pie's Artichoke Tapenade

1 (14 oz) can quartered artichoke hearts, drained
1 (8 oz) jar marinated artichoke hearts, drained
2 Tbsp. fresh parsley, rough-chopped
2 Tbsp. EVOO
1 Tbsp. canola oil, or mild salad oil
1/3 cup. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1/4 tsp. granulated garlic
1/2 tsp. kosher salt, to taste
few grinds black pepper, to taste

Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is formed. Adjust salt and pepper as desired. Yield: 1½ cups.

Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375ºF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and serve. Good hot or at room temp.

Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast, or add a dollop to your green salad.

--my own invention!
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Cheese and Spinach Puff Pastry Pockets
--Giada De Laurentiis, FoodTV
Yield: 12 appetizer servings

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, cheeses, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
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Walnut and Blue Cheese Tart with Cranberries

Crust:
1 cup flour
2/3 cup Diamond Walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 tablespoons cold unsalted butter, cut into cubes
1 to 2 tablespoons milk

Filling:
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries, fresh or frozen
1 tablespoon sugar (optional)
1 1/3 cups Diamond Walnuts, chopped or sliced
2 teaspoons minced fresh thyme
2 eggs
1 cup heavy cream
2 to 3 ounces blue cheese, crumbled

To make the crust: Pulse flour, ground walnuts, sugar, salt, mustard, cayenne pepper, and butter in a food processor until mixture resembles fine bread crumbs. Add 1 tablespoon milk; pulse just until dough comes together (if mixture is too crumbly, pulse in just enough additional milk to make dough come together). Press mixture into ball, then press evenly into a 9-inch tart pan. Freeze for 30 minutes. Bake crust at 375 for 15 to 20 minutes or until golden. Remove from oven and set aside.

To make the filling: Heat oil in heavy saucepan over medium heat. Add onion and sprinkle with salt. Saut 10 to 15 minutes, stirring frequently, until onion is tender and caramelized. Add cranberries and sugar; continue cooking until cranberries pop. Stir in walnuts and thyme; set aside.

In a bowl, combine eggs and cream; whisk until smooth. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling. Bake at 350 until golden and custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

--Diamond Walnut website
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Spanakopita

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400ºF. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm or at room temp.

----Ina Garte, Food Network
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Shrimp Puffs

1 block cream cheese, softened
4 Tbsp. sour cream
4 Tbsp. Mayo
2 Tbsp. Parsley
1 small yellow onion, minced
1 lb. cooked shrimp, coarsely chopped
4 trays mini fillo dough shells, found in freezer section

Preheat oven to 350ºF. Mix filling ingredients and spoon into shells. Bake on cookie sheet for about 30 min.
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Mini Wonton Quiches

4 eggs
1 ounce finely chopped lean cooked ham
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red bell pepper
1 tablespoon flour
cooking spray
24 3 1/4 x 3 inch wonton wrappers
sweet and sour sauce, optional
hot mustard, optional

In medium bowl, beat together eggs, ham, onions, pepper and flour until well blended. Set aside. Evenly coat 24 miniature muffin cups with spray. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup. Spoon about 1/2 Tbsp. egg mixture into each wrapper-lined cup. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 12 - 15 minutes. Serve with sweet & sour sauce and/or mustard, if desired.