What is your favorite finger food to make for a party?

Question

I am looking for ideas for finger foods for a party. Could you tell me your favorite recipe? Thanks

Answer 1

These "roll-ups" are always a big hit:

On flour tortillas, thinly spread onion-chive soft cream cheese. Cover with thin slices of hard salami, then roll up tightly & wrap in plastic wrap/ Chill for 2 hours, then unwrap & slice in 1 inch pieces. I never have any leftovers when I make these.

Also, put equal amounts of chili sauce and grape jelly in a small crockpot with 2 pounds of little smokies. People go NUTS over these!

Answer 2

Bacon wrapped water chestnuts

I'm really not sure all the amounts because this is my mom's recipe and I don't know where it is. But basically you take water chestnuts and wrap each one in a half (or whole, depending on your preference) slice of bacon. You do as many as you need/want and then stick toothpicks in to secure them and people will be able to pick them up by the toothpicks. Put them all into a baking dish that can go into the oven. Then mix a glaze made from red wine, ketchup and brown sugar and pour over the water chestnuts. Then bake at 350 degrees until the bacon is cooked and crispy. They are the most amazing things you will ever put in your mouth and definitely the fastest things to go at parties. MMMMMM I can taste them now.

Answer 3

my favorites are scallops wrapped in bacon

BACON WRAPPED SCALLOPS

24 scallops
bacon
brown sugar
toothpicks
Wrap scallops with bacon. Skewer with toothpicks.
Sprinkle brown sugar on top. Broil 2-3 minutes, flip and repeat.


CRAB STUFFED MUSHROOM CAPS

24 large mushrooms
1/4 cup extra virgin olive oil
minced garlic
any flavor Philadelphia (whipped) cream cheese
1 can crab meat
Parmesan cheese
6 tablespoons butter

Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.
In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.

Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.

Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.

Cover the container with foil and bake at 350°F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.

Answer 4

This one is SO easy and everybody will love it.

Prep = All you need are enough cheese cubes, fresh thick sliced roast beef (sandwich meat), green grapes, and tooth picks for each guest to have at least 5 of the finished product.

1. You take the fresh sliced roast beef and further slice it into 3 strips of meat per slice.

2. You then wrap a cheese cube in the strip of meat.

3. Seal this in place by poking a tooth-pick through it.
Sub-note = Be sure not to poke it all the way through or it won't be able to stand up!

4. Then top the tooth pick with a grape and your done!

Literally takes Minutes!

People enjoy this because they can eat each item's separate parts or eat it all together and it still tastes GREAT!

Answer 5

Chicken Satay is awesome and easy to make:

Chicken Satay

INGREDIENTS
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed


DIRECTIONS
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

Preheat a grill to high heat.

Weave the chicken onto skewers, then grill for 5 minutes per side.

Answer 6

Either artichoke balls or cheese nibbles:

Artichoke Balls
2 cloves garlic, pureed
2 teaspoons olive oil
16 ounces artichoke hearts, drained, mashed
2 eggs, slightly beaten
½ cup grated parmesan cheese
½ cup Italian breadcrumbs
1 Tablespoon lemon

Sauté garlic in oil. Add artichoke and lemon juice. Cook over a low heat about 5 minutes, stirring constantly. Remove from heat and allow to cool. Add eggs and breadcrumbs. Mix well and refrigerate a couple of hours. Roll into balls and then into cheese. Bake at 325 degrees for 30 minutes.

Cheese Nibbles
5 ounce jar of Kraft Olde English Cheese
1 stick of butter
¼ teaspoon seasoned salt
1 cup flour
¼ teaspoon garlic salt
½ teaspoon baking powder
¼ teaspoon cayenne

Mix all ingredients. Shape into 1/2 inch balls and chill. Bake at 325 degrees for 10 – 15 minutes. Serve hot.
~ freezes well prior to baking~

Answer 7

My friend had a Christmas party this year and everyone was asked to bring something. I brought this Asiago Sun-Dried Tomato Dip...it was a HUGE hit! Everyone loved it.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34152&Source=SearchResultPage


*Enjoy!


- I did not use a fondue pot simply because I did not have one. The recipe says to serve warm but I just served room temperature and it was delicious!

Answer 8

Take a slice of ham,spread with mayonnaise put a wedge of dill pickle on the edge of ham and roll it up. Stick a toothpick in it to hold it together. It's plain but i like it! or Mix chopped chicken breast and chopped stuffed olives with mayo or Miracle whip. Spread on crackers&sprinkle with paprika!

Answer 9

Spicy chicken spared.
2 cans chicken.
1 package cream cheese.
1/4 cup Buffalo wing sauce.
mix all together and back at 300 for 20 minuets mix well and chill till ready to serve

Answer 10

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.

--me!
----------------------------------------

Crispy Cheese Straws

2 sticks Parkay
8 oz. sharp or extra sharp cheese, grated
2 cups AP flour
2 cups rice crispies
1/2 tsp. paprika
1/2 tsp. cayenne pepper, or more to taste
1/2 tsp. salt

Let margarine and cheese stand until room temp. Add rest of ingredients, and mix all together with your hands. It will be a stiff dough. Roll into small balls, put on ungreased cookie sheet and mash with a fork like PNB cookies, criss-cross. Bake at 325ºF for about 15 min.
-------------------------------------------

This recipe makes 3 different flavors of cheese balls from one base mix! A cinch to do and a lot of variety!


**Three-in-One Cheese Ball**

1 (8-ounce) package cream cheese, softened
4 cups (16 ounces) shredded cheddar cheese, room temperature
2 tablespoons milk
2 tablespoons minced onions
2 tablespoons Worcestershire sauce
Coarsely cracked pepper
1/2 cup crumbled blue cheese
Minced fresh parsley
1/4 teaspoon garlic powder
Finely chopped pecan
Assorted cracker

In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about 1 cup each).

Shape first portion into a ball; roll in cracked pepper.

Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley.

Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts.

Cover and refrigerate. Let stand at room temperature 1 hour before serving time. Serve with crackers.