stressed out mom seeks advice: freezing appies (brie kisses and spinach balls)

[lmewilson]

i have a crazy few days coming up. i'm a mom to a 6 month old and a 2-1/2 year old, and within the next 5 days i'm hosting my daughter's baptism gathering and then, two days later, a bookclub meeting. i know good FOOD is the name of the game, so, i'm trying to get my act together and prepare things while i can to cut down on stress.

i've searched and researched bb threads and found that two appetizers that people rave about - and that also work well as make-ahead appetizers - are the hot brie kisses and spinach balls.

so, how have you prepared them ahead and frozen them? do you prepare them, and then freeze them prior to cooking? or do you cook them and then simply reheat them? what are your best hints, tips for doing this successfully?

do you have any other make-ahead faves?

tx so much for helping out this stressed out mom.

[Gilgamesh37]

Deep breath, mom. I keep ziplock bags of both these items in my freezer pretty mcuh all the time, in case someone drops by for drinks, so I've frozen them zillions of times. I freeze both unbaked---the brie kisses, I make up, put into the mini muffin tins, and then put the whole tin in the freezer for about an hour. Pop them out of hte tin and into a big ziplock bag. When it's time to bake, they go back in the tin and into hte oven, you just need to add a minute or two to the baking time. You've never made them before, is that right? What you're looking for in terms of done-ness is nice puffy and light brown puff pastry, and a sort of oozy-looking middle.

The spinach balls I mix up, shape, and place on a foil-lined cookie sheet (I generally use the non-stick foil, but I've done both) and put the cookie sheet in hte freezer for a few hours. Then peel them off and pop them in a ziplock, and again, straight from freezer to cookie sheet into oven, add a few minutes. I love love LOVE these, can't say enough good things about them.

Both should be great for both your gatherings! have fun! (and congrats on the baptism!)

[MISSINDI]

Along with the Hot Brie Kisses and Spinach Balls, I also have these on hand in the freezer so they're ready to pull out, heat up and pop on a plate. With a two-year-old underfoot, I feel your pain! :D Hope this helps!

Crabbies
12 English Muffins
1/2 lb butter, melted
2 jars of Kraft Old English Cheese (comes in little jars)
3 tsp mayo
1 tsp garlic salt
2 cans of crab meat (6 oz each)

Drain crab meat. Mix all ingredients together. Open English Muffins and place on cookie sheet or something flat that you can put into the freezer. Spread mixture on top of English Muffins. Put in freezer for at least one hour. Take out and cut each one into quarters. Put crabbies in plastic bags and back into the freezer. When ready to eat, put in broiler and brown the tops.

**I've also made this with the canned shrimp and it comes out great as well.

[Blissful_in_TX]

I think RebeccaT posted these. They are super good and easy.


Gourmet Pecans

1 large egg white
3 Tbs. Kahlua, Grand Mariner, or other strongly flavored liqueur
1 cup sugar
1/2 tsp salt
4 cups pecan halves

1. Preheat oven to 325 degrees.
2. Prepare a large jelly roll pan by lining it with tin foil.
3. Combine the sugar and salt in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
4. Spread onto prepared jelly roll pan in a single layer.
5. Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.
6. Remove from oven, transfer IMMEDIATELY to wax paper to cool. Pecans keep for two weeks in an airtight container.
Source: Stop and Smell the Rosemary