Portable Easy Appetizers???

[Britin]

Hi All,

Does anyone have any easy & quick to make appetizer-type recipes that would travel well? I need to bring a couple of these types of items to a Bed & Breakfast get-together this weekend and would really like it if I could come up with some things that could be made a day or two in advance.

[Beth]

How far do you have to travel, and do you have a cooler or a fridge to keep things cool, anything to heat them in? What are the parameters?

[Britin]

That information would help now wouldn't it. I will be traveling about an hour and could probably warm something up. I do have a cooler too.

Thank you.

[Mandy]

My very favorite appetizer is CL's Asiago Cheese Dip with Crustini. You can toast the crustini and even mix up the dip the night before, then just bake it when you get there. It's sooooo good, and easy too.
-Mandy

[Britin]

Mandy,

That sounds great! Do you have that recipe or could you tell me where I can find it.

Thank you.

[Mandy]

I don't have the recipe here (I'm at work), and I couldn't find it with the recipe finder. But I know right where it is at home. I'll be happy to post it later.
-Mandy

Asiago Dip With Crostini, May 1999 - I know that it's in this issue...so if you don't have that one I'll be happy to post it. Just let me know.

[This message has been edited by Mandy (edited 08-08-2000).]

[food girl]

I made a really tasty spinach-feta dip from CL a few months ago. Let's be serious here, I often take 'heathy' appetizers to parties, but what gets lapped up quicker than you can say atherosclerosis? Sausage balls! Bisquick, sausage and cheese...

[andrea]

the "spinach-feta dip" is great with veggies!

the "tex-mex black bean dip" (a CL all time fav) is sooo delish!!!

also, check the post "interesting party foods"...the spinach balls are fabulous!

[KimberlyE]

[QUOTE]Originally posted by Mandy:
[B]I don't have the recipe here (I'm at work), and I couldn't find it with the recipe finder. But I know right where it is at home. I'll be happy to post it later.
-Mandy

Asiago Dip With Crostini, May 1999

FYI...I found this in the CL recipe finder on the website yesterday...it's in my recipe box but I can't copy it to this thread. Glad to know it is so good...I'll have to try it for sure now.

[Britin]

Thank you for all the very good ideas. I am getting hungry just reading them. I know whichever ones I don't get to use for this weekend will be on the menu for our next party!

[Leanne]

I'm with food girl on the sausage balls - that was the first thing that came to mind. Easy, yummy, portable, make them a day or 2 in advance.
Artichoke dip is easy & portable (it's thick, so it won't spill)- mix it up the day before & heat when you get there. Always a party favorite.
Depending on how many folks - you may want to double this:
1 can artichokes (not in oil), chopped
8 oz parmesan cheese
8 oz mayonnaise
Other Optinal items:
a couple of dashes of hot sauce
a clove or 2 of minces garlic

Mix all ingredients & then Heat for 25-30 minutes - or until brown & bubbly at 350 degrees.(You can mix the day before & heat once you get there.)
Serve with pita bread or triscuits.

You can always bring fresh salsa in a tupperware contatiner.


[This message has been edited by Leanne (edited 08-08-2000).]

[Zinnia]

Thought I'd type out the recipe for the Asiago dip. Not sure if ya found it already,
but here it is. Also some good appetizer things I recommend, are some banana mini-muffins (if you have the little muffin tins)or bake a banana bread & cut into chunks/cubes & put those little decorative toothpicks in a small cup in middle of a platter & mound the chunks around-you could use fruit chunks w/ a fuit dip, or made ahead french-toast "cubes" w/ real maple syrup dip..Mine sound like Lazy-Cook suggestions! Anyways-here's the dip recipe. Good luck, http://www.cookinglight.com/bbs/smile.gif Zinnia

*Asiago Dip w/ Crostini

1 c. light mayo
1/2 c. thinly sliced green onions
1/3 c. (about 1&1/2 oz.)grated Asiago or Parmesan cheese
1/4 c. sliced mushrooms
1/4 c. sun-dried tomato sprinkles
1 (8oz.) carton low-fat sour cream
1 T. (1/4 oz.) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
1. Preheat oven to 350 degrees.
2. Combine first 6 ing. in a bowl; spoon into a 1-quart casserole. Sprinkle w/ 1 T. cheese. Bake at 350 degrees for 30 min. or
until bubbly. Serve w/ toasted bread.
Yield: 2 c. (serving size: 1 T. dip & 1 crostino).

[Leanne]

I want to hear more about french toast cubes - are they easy? Can you make them ahead of time?