Need appetizer for a large crowd

[cocoa'smom]

We're having a baby shower here at the office and I need to bring an appetizer for about 25-30 people. I will have a refrigerator, but won't have an oven. I could bring a crock pot...someone is already bringing meatballs and chicken wings. Any suggestions from you wonderful cooks? TIA!

[PAMMELA]

Since you already have meatballs and wings, how about a nice 7 layer dip? I make mine with taco meat, pinto beans (mashed from the can), avacado, tomato, sour cream, olives and lots of cheese.

:)

[SusanL]

I went to dogpile and typed in appetizers for a crowd and got many ideas. I thought this might be good since you have a refrigerator.

Tortilla Roll Ups
http://www.angelfire.com/bc/incredible/wrapsbest.JPG
These look fantastic piled up on a platter.
Easy and elegant for any occasion.
Some of these can for frozen, all can be made ahead.
Use a variety of colored tortillas for a fabulous presentation.



Large sized flour tortilla, a variety of colors if making for a crowd. Spread sparingly with light cream cheese. Extra cream cheese on the right and left hand edges, to help hold the tortilla together when rolled.
Grated cheese (not too much or it will fall out when being eaten), deli sliced chicken, a thin layer of red pepper jelly spread over part of the cream cheese (you don't want it to drip out when being eaten) a row of fresh baby spinach leaves (lettuce does not stand up to storage or freezing). You can place a thin strip of roasted red pepper to the left of the grated cheese to have a colorful strip in the middle, or a dill pickle strip, if they are not being frozen. Starting from the left hand side, roll up like a jelly roll. Make sure it is held closed with enough cream cheese. Wrap in plastic wrap for several hours or over night.
I have successfully frozen these (thaw in the fridge before slicing).
Trim approximately 1 inch slice off each end, and discard or eat these pieces yourself. Slice trimmed rolls into approximately 1/2 inch slices. Pile on a platter and they will look wonderful.

Tip: Make sure the ingredients are 'stuck' to the cream cheese to prevent them from 'falling out' of the tortilla when it's cut into slices.


Below are more ideas!

Tortilla Appetizers

3 or 4 large tortillas (soft) Spread with mixture of one 8oz. cream cheese, 2 Tbsp. Dijon mustard and 4 finely chopped green onions. Then layer thinly sliced ham, spinach leaves (I buy the small) and roasted red peppers, well drained. Roll up fairly tightly, cover and chill for at least a few hours. When ready to serve, slice into 1 inch pieces. They are not only delicious but make a nice presentation on the platter. Enjoy!


Tortilla Rollups

1 pkg. flour tortilla's (10 count)
1 8 oz. pkg. cream cheese, softened
1 4 oz. can diced green chilies, drained (I used mild)
4 oz. black olives, drained
1 pkg. Taco seasoning mix (I used mild)

Put chilies & black olives in mini chopper and whirl until finely chopped. Place in med. bowl & add Taco seasoning mix & cream cheese. I used my hand mixer and beat about 1 min. Then spread a little less than 1/4 (?) cup on tortilla's. Roll up tightly. Place on platter, cover & refrigerate 2-3 hrs. Cut into 1 in. slices.



Roll ups
flour tortillas, burrito size
cream cheese (I don't use whipped or soft I use the regular and let it soften) get 3 or 4 pkgs
a couple of cans of chopped ripe olives (to taste)
chopped green onions (to taste and optional if you are feeding children)
Salsa (suggest pace picante mild -- for the flavor, not heat)

mix cream cheese, olives, green onions if using, very well. Add salsa just to make spreadable (not too much)
Spread on tortillas to edge. Roll up. Put on plate and cover w/plastic wrap. Let sit in refrigerator for 2 to 24 hours to soften tortillas.
Cut into pieces. Serve w/toothpicks and salsa for dipping.
Suggestion: serve salsa in hollowed green, red, yellow bell peppers.


Tortilla Pinwheels

1 slab cream cheese, room temp
3 T sour cream
1 packet of dry ranch dressing mix
pimentos, diced
green onion, diced
green peppers, diced
black olives, diced
grated cheddar cheese
flour tortillas

Mix all of the above ingredients (except tortillas). Make sure the vegetables
are diced finely. I don't usually measure the cheese or vegetables...just use
your judgment. Spread mixture onto the tortillas...on the entire circle of
the tortilla...to the edge. Roll them up tightly. Cover the rolled tortilla
with Saran wrap...twist it on the end to keep it sealed. Refrigerate
overnight or for at least 4 hours. Right before serving take out of refrigerator
and cut into coin-sized circular pieces. Lay them flat on a plate for
serving.




Ranchero Tortilla Rollups


8 oz Cream cheese
8 oz Sour cream
1 pkg. Hidden valley ranch dressing
Flour tortillas
Black olives -- chopped
Green onions -- chopped
Green chilies -- canned/chop

Mix 8 oz. cream cheese, 8 oz. sour cream, one pkg. Hidden Valley Ranch Dressing.
Spread this over flour tortillas. Then sprinkle the tortilla with chopped
black olives, chopped green onions and diced Ortega chilies.
Roll tortillas tightly, wrap in plastic wrap and chill for a couple of hours.
Then slice in rounds and serve.



Fiesta Tortilla Rollups


1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas


In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter. Makes 10.




Chile and Cheese Spirals


4 ounces cream cheese, softened
1 cup (4 ounces) SARGENTO® ChefStyle Shredded Cheddar Cheese
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
1/2 cup (about 3) sliced green onions
1/2 cup chopped red bell pepper
1/2 cup (2 1/4-ounce can) chopped ripe olives
4 (8-inch) soft taco-size flour tortillas
ORTEGA® Thick & Chunky Salsa

COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper
and olives in medium bowl.
SPREAD 1/2 cup cheese mixture over each tortilla; roll up.
Wrap each roll in plastic wrap; refrigerate for 1 hour.
REMOVE plastic wrap; slice each roll into six 3/4-inch pieces.
Serve with salsa for dipping.

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[cocoa'smom]

Thanks for your responses. Someone's already bringing guac & salsa, so the layered dip would be too similar, but those tortilla rollups look like just the thing...thanks!!

[lindzano]

how about veggie pizza that is made on pillsbury crescent roll dough w/ cream cheese and veggies on it? its always a hit in our office, its served cold and can be made ahead.

[NJN]

I made these for New Year's Day and everyone loved them. I found them on another site. The name is awful but they taste great. They have comments on the sites with different suggestions you can use for fillings.

Amazing White Trash Puff Balls

http://www.recipezaar.com/53878

[kristalsnow7]

This is a delicious, crowd-pleasing recipe that will easily serve 25-30. You can make it up to three days ahead, no oven required. :)


http://www.imagestation.com/picture/sraid177/p824ec8990aded80659309a2135348427/f349dae2.jpg

SUN-DRIED TOMATO AND PESTO TORTA


You can make this up to three days ahead; be sure to start at least one day in advance.

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste

3/4 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted


Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.

Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

Makes 20 servings.


Bon Appétit

December 1999

[SusanL]

I am so envious of that recipe, my printer is printing as I type. It looks wonderful!!!

[landk]

kristal, I made that this past Christmas Eve!!! Everyone LOVED it!!! It makes a lot so it would be perfect for that amount of people. It was a delicious dish and I plan on making it again some day.

[kristalsnow7]

Originally posted by landk
kristal, I made that this past Christmas Eve!!! Everyone LOVED it!!! It makes a lot so it would be perfect for that amount of people. It was a delicious dish and I plan on making it again some day.

It really is tasty. I actually made it for our New Year's Eve party, and everyone was raving about it!

Susan, I hope you enjoy it. :)

[reneeinnorthwes]

Ok.. warning ... a novice cook question is coming.

What is a 6 cup souffle pan? Do I need to use it or can I use something else? This looks so good! I've seen the Torta on this board before but have never made it.

Renee

[Kristilyn1]

Originally posted by lindzano
how about veggie pizza that is made on pillsbury crescent roll dough w/ cream cheese and veggies on it? its always a hit in our office, its served cold and can be made ahead.

God, I am SO sick of making this! But I agree, it's always a fantastic hit at every single party! And easy! It's almost an insult to ask someone who can cook to make this, it's almost worth saving for the people who can't cook. My favorite is the Pampered Chef version, where you flavor the cream cheese mixture with dry ranch dressing.

Kristi

[mom2garret]

Great timing for this thread. I am going to a huge bash this weekend and need to bring sometihng. I am tossed between the tortilla spirals and the veggie pizza dish. Does anyone have a recipe for the pizza that is a must? Thanks so much!
Jodi

eta I just reviewd the trashy balls and was wondering how thse would be cooked ahead of time and then brought to the party as a room temp item?

[kristalsnow7]

Originally posted by reneeinnorthwes
Ok.. warning ... a novice cook question is coming.

What is a 6 cup souffle pan? Do I need to use it or can I use something else? This looks so good! I've seen the Torta on this board before but have never made it.

Renee

Hi Renee,

The 6-cup souffle dish is used to mold the shape of the torta (you can look at the shape in the picture I posted). If you have a bowl (that holds 6 cups) and is a similar shape, you can definitely use it instead of the souffle dish. Hope that helps!

[Chelle D]

Just popping in to say that I also made the torta for a supper club get together and it was awesome! I used a deep glass bowl that was fairly flat on the bottom and it looked great.

[NJN]

eta I just reviewd the trashy balls and was wondering how thse would be cooked ahead of time and then brought to the party as a room temp item?[/QUOTE]

Sorry, I was on vacation and just saw your questions. They are good even cooled off but much better warm. Did you try them?

[mom2garret]

I did not end of making them for that party. You said you were on vacation, was it for 2+ years? :p :)
Thank for the recipe, I still have it in a pile to go to when I need something quick and easy!
Jodi

[PAMMELA]

You said you were on vacation, was it for 2+ years? :p :)



LOL! That's what I was gonna say! Must have been a great vacation!:D

[Autumnsun]

LOL! That's what I was gonna say! Must have been a great vacation!:D

Well it makes three of us now!:D That had to have been a super vacation!:D