Deck Party - Need Heavy Appetizers

[Leanne]

Hi everyone - we're celebrating my DHs graduation from law school this weekend with a party on the deck. It will start at 4 - so it may run into dinner time. We didn't really want to serve dinner - just a bunch of more hearty/filling appetizers - things people can eat without a fork.

Any ideas?

(PS - I always read threads about appetizers b/c we entertain so much. I'm just feeling a little brain dead right now - could have been having the in-laws in town for the weekend. http://www.cookinglight.com/bbs/wink.gif )

[jazzcat]

I haven't tried these myself but I thought these looked good. You could eat them with toothpicks?! Bear with me because it's two parts
* Exported from MasterCook *

Bloody Mary Cocktail Meatballs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
1/2 pound ground pork
1 small celery rib -- with leaves,finely chopped
2 teaspoons prepared horseradish
1 large egg -- lightly beaten
1 slice white sandwich bread -- soaked in warm water,squeezed dry and crumbled into pieces
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1/2 cup Three Pepper Bloody Mary

In a bowl, combine beef and pork with the celery, horseradish, egg, bread, hot sauce, salt and pepper and knead well. Roll the meat into 1 inch balls.

Heat the oil in a non-stick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes. Add the Three Pepper Bloody Mary and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes. Serve hot.

Yield:
"32 meatballs"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1395 Calories; 113g Fat (74.3% calories from fat); 84g Protein; 4g Carbohydrate; 1g Dietary Fiber; 521mg Cholesterol; 1534mg Sodium. Exchanges: 0 Grain(Starch); 12 Lean Meat; 0 Vegetable; 15 1/2 Fat; 0 Other Carbohydrates.

NOTES : Food and Wine Magazine April 2001
The Three Pepper Bloody Mary in the meatball gravy acts like a tomato sauce and becomes a terrific spicy glaze.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Three Pepper Bloody Mary

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vodka
1/4 cup onion -- finely chopped
1 small garlic clove -- smashed
1 small jalapeno pepper -- seeded and chopped
1 tablespoon fresh lemon juice
1 teaspoon hot sauce -- habanero (preferably)
2 1/2 cups tomato juice
4 teaspoons prepared horseradish
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
lime wedges -- for serving
celery ribs -- for serving

In a blender, combine the vodka with the onion, garlic jalapeno, lemon juice, and hot sauce and puree until smooth.


Add the tomato juice, horseradish, celery salt and pepper and blend.

Strain into tall glasses over ice and serve with lime wedges and celery ribs.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; trace Fat (5.5% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 994mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Food and Wine Magazine April 2001
From two former ski bums with a knack for mixing cocktails
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

BTW, a Big Congratulations sent to your DH!!! Time to party!!!

[This message has been edited by jazzcat (edited 05-14-2001).]

[browneye]

Hi Leanne,
Here are some ideas, (warning, not all low-fat!!)for "heavier" appetizers.

I like to make crab-stuffed mushrooms, they are soooo scrumptious. For meat-eaters, I also like to pre-bake some baby back ribs, then cut them into 1-rib pieces and serve as an appetizer.
I have also made Dolmas (stuffed grape leaves) and small Spanakopita- style triangles with spinach and cheese stuffed inside.
I have done Thai Chicken Satay- all made ahead with a Peanut dipping sauce.
These are all heartier style finger foods that go over well at a party.
Goat cheese quesadillas cut into wedges and served with salsa are also yummy! (CL recipe)

[Wendy w]

The following dip is a favorite - I have posted this before, but it sure is good! I would also like to suggest the Spinach Artichoke dip from 9/01 and Tiger's Reuben Dip as they are both wonderful as well!

Garlic Spread with Sun Dried tomatoes
from the Garlic Page.com

One cup olive oil, extra virgin, must have great flavor

3-4 oz. sundried tomatoes, rehydrated

4-5 green onions

10 or more cloves of garlic

handful of fresh basil, maybe 10-12 leaves

pinch of parsley, 2-3 large sprigs

pinch of sugar

pinch of salt, to taste

Lots of cayenne, to taste, make it spicy for some adventure

Put all ingredients in a food processor and process until ingredients are chopped and combined, leave a little chunky. Let sit in fridge overnight, or at least 2-3 hours, make sure to bring to room temperature before serving.

Place 4 oz. of chevre goat cheese on a platter for serving. Pour sundried tomato mixture over it and garnish with fresh basil leaves and/or parsley. Serve with a baguette.

I found the following tip for lowering the fat in goat cheese in a Sunset Magazine recipe annual. The tip is from Williams Sonoma. Mix goat cheese with 1/2 cup of plain yogurt. Drain like you would for yogurt cheese. The yogurt cheese will take on the flavor of the goat cheese.

Enjoy!

Wendy

PS Jazzcat, those meatballs look great!!


[This message has been edited by Wendy w (edited 05-14-2001).]

[Wendy w]

The following dip is a favorite - I have posted this before, but it sure is good! I would also like to suggest the Spinach Artichoke dip from 9/00 and Tiger's Reuben Dip as they are both wonderful as well!

Garlic Spread with Sun Dried tomatoes
from the Garlic Page.com

One cup olive oil, extra virgin, must have great flavor

3-4 oz. sundried tomatoes, rehydrated

4-5 green onions

10 or more cloves of garlic

handful of fresh basil, maybe 10-12 leaves

pinch of parsley, 2-3 large sprigs

pinch of sugar

pinch of salt, to taste

Lots of cayenne, to taste, make it spicy for some adventure

Put all ingredients in a food processor and process until ingredients are chopped and combined, leave a little chunky. Let sit in fridge overnight, or at least 2-3 hours, make sure to bring to room temperature before serving.

Place 4 oz. of chevre goat cheese on a platter for serving. Pour sundried tomato mixture over it and garnish with fresh basil leaves and/or parsley. Serve with a baguette.

I found the following tip for lowering the fat in goat cheese in a Sunset Magazine recipe annual. The tip is from Williams Sonoma. Mix goat cheese with 1/2 cup of plain yogurt. Drain like you would for yogurt cheese. The yogurt cheese will take on the flavor of the goat cheese.

Enjoy!

Wendy

[ama47369]

These are really good-

Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder

dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
Serves 3-4.

My husband loves these-

Barbecue Pizza Bites

Ingredients
1/2 pound ground round
1/2 cup chopped onion
1/2 cup chopped carrot
1/3 cup barbecue sauce
3 tablespoons brown sugar
1/4 teaspoon salt
Dash of black pepper
4 (4-ounce) Italian pizza crusts (such as Boboli)
1/4 cup (1 ounce) finely shredded provolone or part-skim mozzarella cheese
2 tablespoons chopped fresh cilantro
Directions
Prep Time: 15 minutes
Cooking Time: 25 minutes
Preheat oven to 450º.
Cook beef, onion, and carrot in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in barbecue sauce, sugar, salt, and pepper; reduce heat, and simmer 5 minutes.
Place pizza crusts on a baking sheet. Divide beef mixture evenly among crusts, and sprinkle with cheese. Bake pizzas at 450º for 12 minutes or until cheese melts. Sprinkle pizzas with cilantro. Cut each pizza into 4 wedges.

Servings/Serving Size:
16 servings (serving size: 1 wedge)
Nutrition Facts(per Serving):116 calories
15.2 g carbohydrates 10 mg cholesteral 2.9 g fat 253 mg sodium 6.7 g protein 94 g calcium
1.2 g iron 0.8 g fiber

Congrats to your DH!
http://www.cookinglight.com/bbs/smile.gif Amanda

[Gail]

Since you're a good girl reading all those old threads, I won't send you to those... http://www.cookinglight.com/bbs/wink.gif
What about cajun shrimp (the peel and eat kind?) CL has a recipe I haven't tried and I've got one exceedingly high fat and unhealthy one if you'd like (didn't I just make that sound appetizing?) Teriyaki chicken drummettes or wings are always nice or I've got a different few takes on meatballs (pork/ginger shui mei or eggplant meatballs made with turkey instead of beef come to mind offhand...) Mini salmon or crab cakes, perhaps with a dipping sauce... ummm... that's all that comes to mind right now without going through the usual repetoire. Got any place locally that sells good fresh fish? You can always buy nice prawns and cocktail sauce; or smoked fish with tartar sauce (smoked albacore, for example, can be excellent if you have the right source...)

[kbucky]

I found this recipe on the BHG website awhile back and have made it a few times with rave reviews...Any leftover stuffing makes an AWESOME omelet filling the day after http://www.cookinglight.com/bbs/smile.gif

I like to use baby portabello mushrooms...

Stuffed Mushrooms

(Spinach, parmesan, and herb stuffing in mushroom caps makes a delicious appetizer.)

1 10-ounce package frozen chopped spinach
Nonstick spray coating
1-1/2 pounds large fresh mushrooms (about 20)
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon margarine
1/4 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs
1/4 cup finely chopped pimiento
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
Dash pepper

Thaw spinach, then drain well by squeezing excess liquid from it. Meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. Set baking pan aside.

Remove stems from mushrooms. Set tops aside. Chop enough mushroom stems to make 2 cups. In a 10-inch skillet cook chopped mushroom stems, onion, and garlic in margarine until onion is tender but not browned. Add thawed spinach. Cook over low heat until most of the liquid is evaporated.

Stir Parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. Spoon mixture into mushroom tops.

Place stuffed mushroom tops in the prepared baking pan. Bake in a 425 degree F. oven for 10 to 15 minutes or until mushrooms are tender. Makes about 20 servings.

Make-ahead tip: Prepare stuffing and spoon into mushroom caps; cover and chill up to 2 hours.

Nutrition facts per serving: 30 calories, 1 g total fat, 1 mg cholesterol, 78 mg sodium, 4 g carbohydrate, 2 g protein.

[Chef Cindy]

There is always the 7 layer bean dip which is always a hit. Can dress it up or down depending on the presentation. I had to retire from making it because when I would go to gatherings people would say "Where's The Bean Dip " not hi Cindy it is good to see you. I still make it once in a while I like to keep them on their toes. If you don't already have the recipe let me know and I will be happy to post it.

[kwormann]

Browneye....Could you post the recipe for the goat cheese quesidillas?

Wendy...what is the URL for a GARLIC website????

TIA

Kim

[SusanL]

Leanne, a simple to make Greek appetizer is to fill grape leaves with cheese, roll them, then grill. Reheat in the micro, they make a million and are very tasty! I made mine in the AM, when served them at the party, they were gone in minutes.
BTW -congrats to your DH and you on his graduation!!
http://www.animfactory.com/animations/holiday_events/graduation/hattoss_md_wht.gif

[Terrytx]

I love these! I serve this with tortilla chips to scoop up the shrimp.

* Exported from MasterCook *

Mexican Shrimp Cocktail

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers & Snacks Seafood
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 cloves garlic, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
Avocado slices, lime wedges, saltines,
optional

Peel shrimp, and devein, if desired.

Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.

Stir together reserved liwuid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired.

Per serving: 172 cal. 2.1 g fat, 21.8 g pro, 17.8g carb, 154 mg chol, 795 mg sod.

Source:
"Southern Living-10/00"

[tperes]

I would agree with wendy W, the Spinach Artichoke Dip from CL is a huge HIT!
I would recommend doubling the batch, though, b/c it goes fast! My sister is making it for a bridal shower this weekend, and I have made it for several get togethers, and everyone loves it. Try serving it with slices of baguette. Yummy!

And Congrats! On your DH's law degree. http://www.cookinglight.com/bbs/smile.gif

[sneezles]

How about Sesame Chicken Strips with Mustard Sauce, Garlicky Rosemary Shrimp, Margarita cheeseball, or a Smoked Salmon cheesecake?

[Linda in MO]

Originally posted by sneezles:
How about Sesame Chicken Strips with Mustard Sauce, Garlicky Rosemary Shrimp, Margarita cheeseball, or a Smoked Salmon cheesecake?

OK, where's the margarita cheeseball recipe?!

[Wendy w]

Originally posted by Linda in MO:
OK, where's the margarita cheeseball recipe?!



And the Smoked Salmon Cheesecake?

Hand them over Sneezles http://www.cookinglight.com/bbs/wink.gif.



[This message has been edited by Wendy w (edited 05-15-2001).]

[buddie]

here are a few ideas

Smoked Salmon Rugalach
DOUGH
1 lb cottage cheese
1 lb butter
2 c flour
1 tsp sugar

FILLING
1/2 lb smoked salmon
8 oz cream cheese
2 tbsp chopped fresh dill
juice of one lemon
salt and pepper to taste

1. for dough: mix first 4 ingredients together and refrigerate 1-2 hrs.

2. make filling by combining salmon, cream cheese, dill and lemon. season to taste with salt and pepper

3 preheat oven to 375

4 when chilled, divide dough into 4 balls. roll each ball 1/4 inch thick. spread 1/4 filling over dough.

5. cut into narrow pie shaped wedges. roll each wedge from the widest to narrowest point. (AT THIS POINT YOU COULD PLACE THE INDIVIDUAL PIECES ON A COOKIE SHEET AND PLACE IN THE FREEZER. ONCE FROZEN THROW THEM INTO A FREEZER BAG AND AT A LATER DATE BAKE) place on parchement lined baking sheet. bake 20 minutes or until golden

Sun Dried Tomato Palmiers
12oz cream cheese
1/2 c grated parmesan cheese
2 green oinions finely minced
1/2 c sun dried tomatos, slivered and patted dry
17 1/4 oz package of puff pastry sheets, thawed

1. with food processor or blender, process cream cheese, parmesan, green onions and tomatoes until well blended. lay pastry sheets on a work surface and spread with filling, dividing evenly. roll pastry up tightly, starting form each side and roll to the center. wrap rolls with plastic wrap and freeze until ready to bake

2. heat oven to 375. place rolls on counter to thaw 15 minutes. cut roll into 1/4 inch round. place rounds on ungreased baking sheets and bake for 10-15 minutes until golden brown. serve warm

[buddie]

put these on skewers

Thai Berb Grilled chicken breasts
1/3 cup finely chopped fresh basil (if using dry use 1/2 the amounnt)
1/3 cup finely chopped mint
1/3 cup finely chopped cilantro
3 tbsp finely chopped peeled ginger
4 garlic cloves chopped
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 1/2 tbsp canola oil
1 1/2 tbsp packed dark brown sugar
1 serrano chili, chopped (don't say it)
6 skinless boneless chicken breast

1) combine first 10 ingredients and MIX WELL or easier yet put in processor and click "ON"

2) arrange chicken in large glass dish pour mixture over chicken cover with saran wrap and chill at least 2 hours or over night

3) grill chicken ALL DONE

(if you would like to put skewers through chicken soak the skewers first for 30 minutes in water (without soaking they will burn on BBQ) and then poke through chicken and then GRILL

[buddie]

7 layer dip

fill bottom of pan (11x17 glass if you have it) with bean dip. (i buy spicy sometimes)

then smooth on guacamole

then mix sour cream with taco seasoning and smear that on.

sprinkle with chopped green onion

sprinkle with diced green chilies

sprinkle on cheddar cheese and montery if you like

sprinkle on chopped tomatos

serve with chips!

yummy!

Bean Dip
1 canned kidney beans, mashed
1 lb ground beef cooked and drained
1 small can of diced green chilis
1 bottle of HOT ketchup (heinz makes what is called HOT ketchup)
block of cheese

cooked the meat and then add all the rest of the ingredients mixing well until cheese is melted and hot. serve with chips! yummy! saves well in refrig reheat in microwave

Charred Tomatillo Guacamole
6-7 tomatillos husked and rinsed
1/2 small red onion, finely chopped
3-4 fresh serrano chiles seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
2 large avocados
preheat broiler
broil tomatillos in a flameproof shallow baking pan (i use my boiler pan) about 4 inches from heat until tops are charred, 7-10 minutes. turn tomatillos over with tongs and broil until charred, about 5 minutes combine onion, chiles, cilantro,salt and pepper in a large bowl. add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse
paste. pit and peel avocados. add avocados to mixture and contine mashing until incorporated but still chunky. serve at room temp. store in refrigerator. (i find that after mashing the tomatillos i need to remove some skin that
didn't mash...)

[Wendy w]

http://www.tailspin.com/glp.html

Hi Kim,

Here is a url for a garlic website. I was unable to find the one where I got my recipe from but it was about 2 years ago. Btw: I am looking forward to trying the drunken goat cheese!

[This message has been edited by Wendy w (edited 05-15-2001).]

[sneezles]

Linda,
I sure am getting my typing practice today http://www.cookinglight.com/bbs/wink.gif !

Tequila Margarita Cheeseball

It was printed in the Houston Chronicle from The Herb Garden Cookbook

1 pound extra-sharp Cheddar cheese
4-6 garlic cloves, chopped
1 bunch green onion, chopped (including tops)
2 tbs softened butter
4 ounces cream cheese, at room temp
Grated zest of 2 oranges
1 1/2 tsps each of curry powder and dry mustard
1 tsp ground corriander
1/2 tsp cayenne
2 tbs each gold tequila and Cointreau liqueur
2-3 stemmed, seeded dried ancho chilies, ground lightly in a spice grinder (or crushed dried red pepper flakes or pure chile powder)
Cilantro
small dried red peppers

In food processor grate cheese, blend in garlic and green onions. Add butter, cream cheese, zest, curry powder, corriander, mustard and cayenne. Mix well. With food processor running, slowly add tequila and Cointreau. Form mixture into a rough ball, wrap in plastic and refrigerate. When ball is slightly firm, form into desired shape and roll in finely chopped cilantro and red peper mixture. Garnish platter with more cilantro and small cluster of red peppers.

Note: cheeseball improves with age and keeps well several weeks, covered, in the refrigerator.


[This message has been edited by sneezles (edited 05-15-2001).]

[sneezles]

Wendy,
Sorry, you snuck that request in while I was busy typing up the cheeseball. This slamon cheesecake is wonderful!

Smoked Salmon Cheesecake

Prep: 30 minutes
Bake: 50 minutes
Cool: 1 hour
Chill: 2 hours

Buttery Cracker Crust

1 cup crushed buttery crackers (about 24 crackers)
3 tbs margarine or butter melted

Mix crackers and margarine until well blended. Press evenly in bottom of 9" springform pan. Bake at 375º for 8 minutes or until golden brown.

Filling

2 (8 ounce) packages cream cheese, softened
2 eggs
1/4 cup heavy cream
1/4 tsp salt
1 1/2 cups shredded Gouda cheese (6 ounces)
4 green onions, chopped (1/4 cup)
1 (4.5 ounce) package smoked salmon, flaked
2 green onions, sliced lengthwise so it curls (for topping)
2 tbs red caviar (optional for topping)

1. Preheat oven to 375º. Prepare and bake crust.
2. Reduce oven to 325º. Beat cream cheese in a large bowl with mixer on medium until smooth. Add cream, eggs, and salt; beat until smooth. Stir in grated cheese, 1/4 cup green onions and slamon until well blended. Spoon evenly over crust.
3. Bake 45-50 minutes or until center is set. Run knife along edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 48 hours.
4. Remove side of pan. Place cheesecake on serving platter. Top with sliced green onions in middle and sprinkle caviar around edge. Excellent served with pumpernickel crakers. Makes 36 servings.

Note: instead of caviar you can finely chop a red bell pepper for garnish or a tomato.
If using a 10" pan bake crust 5 minutes and cheesecake 35-40 minutes.

[sneezles]

That was such an effort to type I felt it should be posted twice!!! LOL!

[This message has been edited by sneezles (edited 05-15-2001).]

[Leanne]

Wow - so many chioces - you all are fabulous - as always!!! There are several things that look great.

SusanL - What type of cheese do you use in the grape leaves & how long do you grill?

[Terrytx]

A thumbs up for the Tequilla Margarita Cheeseball. I have made this before and it was enjoyed by all.

[Laura]

I have to put in a plug for Lindrusso's spinach balls. They are so simple and very yummy. I brought them to my CL supper club last month and they were a hit with everyone.

[browneye]

Here's the Goat cheese Quesadilla recipe:
I love these, whole fam loves them too.
I used purchased salsa if I don't have much time to doctor up special salsa.



* Exported from MasterCook *

Goat Cheese Quesadillas with Green-Chile Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jan/Feb '98 Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup goat cheese (4 ounces)
1 cup grated reduced-fat Monterey Jack cheese (4
ounces)
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 (15-ounce) can red beans -- rinsed and drained
8 (8-inch) fat-free flour tortillas
Cooking spray
Green-Chile Salsa (recipe follows)
Cilantro sprigs (optional)

GREEN-CHILE SALSA
1 1/3 cups diced seeded tomato
1/4 cup diced sweet onion
2 teaspoons fresh lime juice
1 teaspoon minced fresh cilantro
1/4 teaspoon freshly ground pepper
1 (4.5-ounce) can chopped green chiles

Preheat oven to 350º.

Combine first 5 ingredients; spread about 3/4 cup cheese mixture onto each of 4 tortillas, leaving a 1/2-inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350º for 25 minutes or until cheeses melt. Serve with Green-Chile Salsa; garnish with cilantro sprigs, if desired.

Serving Size: 1 quesadilla and 1/3 cup salsa
____________________

To Make Green-Chile Salsa: Combine all ingredients in a bowl.

Recipe Makes: 1 1/3 cups
Serving Size: 1/3 cup

Source:
"Cooking Light, January/February 1998, p.158"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 451 Calories; 16g Fat (32.8% calories from fat); 29g Protein; 47g Carbohydrate; 19g Dietary Fiber; 48mg Cholesterol; 1002mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 639 26424 0 0 27085 25064 2130706543 2130706543 2130706543
0 26066 26931 0 0 0 20197

[Linda in MO]

Thanks for the cheeseball recipe, sneezles! It looks great!

Here are some appetizers I have saved in MC, but I haven't tried any of them yet. Let us know after the party what you decided on serving.

* Exported from MasterCook *

Carmelized Almond Raspberry Brie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Hot Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 wheel (15-ounces) Wisconsin Brie cheese -- chilled
2 tablespoons red raspberry jam
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup sliced almonds
Brown sugar (for topping)
Sliced almonds (for topping)
Wafer or shortbread cookies

1. Slice Brie in half horizontally. Place bottom half of Brie on 10x15-inch jellyroll pan. Combine jam, brown sugar, honey and almonds; spread over cut side of Brie. Replace top half of Brie, rind side up. Sprinkle with brown sugar and almonds.

2. Bake at 375°F for 10 to 12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until Brie is bubbly and almonds are caramelized. Serve with cookies.

Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.

Serves: 4 to 6


Source:
"Recipe provided by: © 2000 Wisconsin Milk Marketing Board, Inc"

*****************************************

* Exported from MasterCook *

Smoked Gouda and Caramelized Onion Quesadillas

Recipe By :epicurious.com
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 onion -- thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 flour tortillas -- (10-inch diameter)
2 ounces sliced prosciutto -- chopped
Pepper to taste
2 tablespoons butter melted

Preheat oven to 350 degrees 15 minutes before baking.

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if necessary to prevent overbrowning.

Remove from heat. Cool to room temperature.

Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.

Brush heavy, large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side.

Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Yield: 6 appetizer servings.

Nutritional information (per serving): 331 calories, 10.8 grams protein, 25.6 grams carbohydrates, 19.6 grams fat, 53 percent of calories from fat, 59 milligrams cholesterol, 723 milligrams sodium.

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* Exported from MasterCook *

HOAGIE DIP

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cold Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb capicola
1/4 lb hard salami
1/4 lb ham
1/4 lb provolone cheese
1/4 lb American cheese
1/4 head lettuce -- (1/4 to 1/2)
1/2 onion
1 tomato
2 tsp oregano
1/2 tsp pepper
1 cups mayonnaise -- (1 to 2)
12 long rolls (torpedo)

Chop first 8 ingredients and combine. Add spices. Mix in mayo 1/2 cup at a time until of dipping consistency. Whirl in food processor 3 - 4 minutes. Refrigerate overnight. Cube torpedo rolls; be sure each piece has crust on it. Serve with dip.

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* Exported from MasterCook *

Honey Garlic Appetizer Meatballs

Recipe By : posted by elle at Mimi's
Serving Size : 0 Preparation Time :0:00
Categories : Meatballs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 tsp. salt
1 tbsp. oil
3 cloves garlic
3/4 cup ketchup
1/2 cup honey
1/4 cup soy sauce (sodium reduced)

Preheat oven to 450. Put meat in a bowl and break up. Mix together the bread crumbs, onion, milk, eggs, and salt. Shape meatballs into little balls (one inch maximum). Place in single layer on a jelly roll pan and bake about 10-12 minutes. Drain meatballs. Add oil to saucepan and saute garlic until soft. Add the ketchup, honey and soy sauce. Bring to boil, reduce heat, cover and simmer about ten minutes. Add the meatballs to your sauce, bring back to a boil and simmer uncovered for about 5 minutes, until sauce glazes meatballs. Stir sauce and meatballs occasionally so they don't stick.
--------------
I freeze the meatballs in advance. When using, thaw the meatballs, and make your sauce. Proceed with recipe. I did not cook them in a crockpot but I served them in it. People really like these! They could also be a main dish (keep meatballs small) served with rice.--elle

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* Exported from MasterCook *

Praline Covered Brie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Hot Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz. round Brie cheese
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 Tbls. cognac or pure maple syrup
Fresh fruit
Assorted crackers

Place Brie on a pie plate. Cover with nuts. Pat brown sugar over nuts. Drizzle with cognac or maple syrup. Bake in a 350 degree oven 20 to 25 minutes or until sugar is lightly golden and Brie is warm, but not runny. Serve the warm Brie immediately and garnish with fresh fruit such as white grapes and assorted berries if available. Serve with assorted crackers or French bread.

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* Exported from MasterCook *

Antipasto Kabobs

Recipe By :Sue Freeman posted at Mimi's
Serving Size : 0 Preparation Time :0:00
Categories : Cold Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheese Tortillini
1 Cubes Cheese (I did the montery Jack Cheese)
Olives Green and Black
Salami sliced very thin -- cut slices in half
Italian Dressing

Take a toothpick and put on a cube of cheese, an olive, a very thin slice of salami folded over,a Tortillini and an nother olive

Put in a large tupperware container and pour the Italian dressing over it.

Let marinate in dressing over night or even two days.

Turn the container over every now and then so mariade gets to all the Kabobs.

Arrange on a platter lined with red leaf lettuce.










[This message has been edited by Linda in MO (edited 05-15-2001).]

[Wendy w]

A gazillion thanks Sneezles, these look wonderful!

Wendy

[pookie1970]

Wow... you guys sure have a lot of yummy sounding appetizer recipes! I'll be printing them off for days! http://www.cookinglight.com/bbs/wink.gif Must have read my mind as I have been trying to experiment by making a new appetizer for us to try each week, that way when we have a gathering of friends and family, I'll have lots of yummy things for everyoen to nibble on!

Keep those recipes coming! http://www.cookinglight.com/bbs/biggrin.gif

[SusanL]

Sorry, Leanne I almost missed your request! I used goat cheese and grill them for just a few minutes to melt the cheese. In case you haven't worked with grape leaves, it is best to rinse them from the brine before stuffing them!! Or I thought if someone is willing to work your grill, you can stuff them in the morning and have someone grill them, the aroma is wonderful! A few mini kabobs or chicken/veggie skewers would be fun!! Good Luck and enjoy yourself!!
I am so glad that you posted this thread, as I have downloaded all of the above recipes, to repeat a BBer, "too many recipes, not enough time!!"

[This message has been edited by SusanL (edited 05-16-2001).]

[A R Price]

Here is one I do often for large gatherings. Its a rolled sandwich you can put almost anything in, cut into 1 - 1 1/2 inch pieces.

Take a Hye Roller bread (looks like a big flour tortilla - comes in a flat package about 14in square in the deli section of the store), spread soft low fat cream cheese (can use flavored cream cheeses for variety) all over it, then lay whole spinach leaves (washed and WELL dried) all over that, then any sort of meat that appeals to you thinly sliced (or not if you want a vevgetarian option), then go wild with other ingredients. I've used shaved carrots, artichoke hearts cut into thin strips, chopped olives. There are a lot of good suggestions on the Hye Roller package. Just don't use anything that is harder to cut (like celery strips) because the rolls might squash when you cut the sections or juicy (like tomatoes) because they will go soggy on you. These can be made the day before and tightly wrapped in their rolled form, then cut before serving.

Anne

[gertdog]

Two that we've enjoyed recently:

Cheddar-chutney phyllo triangles (I am addicted to the sweet-savory taste)... make as you would other phyllo triangles, except use a small cube of cheddar and a teaspoon of mango chutney as the filling. Bake until golden. You can make these ahead and freeze them, unbaked. These disappear in minutes.

Pear and fontina quesadillas. We make these in the oven. We sprinkle grated fontina cheese on a flour tortilla and top with thinly sliced ripe pear. Top with a second tortilla. You can cook these on the stove top or bake them until the cheese is melted and the tortillas are just starting to get brown spots in places. Either way, we brush either the tortillas or the pan with a little canola oil or butter before cooking.

[jmarie]

browneye I like to make crab-stuffed mushrooms, they are soooo scrumptious.
[/B]

Can you give us the recipe? I have had these and wondered how they were made? THANKS!



[This message has been edited by jmarie (edited 05-17-2001).]

[HedyL]

here's an easy dip that i've always loved..i made it for Mother's day and it was a hit. If you have Knorr soup mixes available, get the Vegetable soup mix and follow the Spinach Dip directions on the back. Served in a bread bowl, it looks pretty classy. i know this is probably not very original, but it's good!

[Leanne]

Firts of all - I just want to say thanks!! So many of these look good & I will peobably use them all at some piont. Just thought I'd let you know what I've decided on - currently that is, I may change my mind again! I'm having about 20 guests. I may add another dip - probably the sundried tomato one. The ones I picked seemed to be less time intensive for serving a bunch of people & more casual/deck-y.

goat cheese quesadillas
tomatilla guacamole
antipasto kebobs
pizza bites
Hye Roller bread sandwiches
plus a couple of other things like:
cookies
home made ice cream sandwiches
fruit kebobs
salsa
mini chicken salad sandwiches

I'm waiting to try the bloody mary meatballs, grape leaves & goat cheese grilled (this will be a snack for me & DH next time we grill out http://www.cookinglight.com/bbs/smile.gif), & the eggrolls.

Alot of these recipes I've had at other parties (so I'm glad to have the recipes), or normally make myself (glad to be reminded).

Thanks so much for your help!!!

[browneye]

jmarie,
Here you go-
This was a recipe from Sunset for plain stuffed mushrooms that I adapted years ago, they are always a hit! I usually adjust the seasonings as I go.

Crab-Stuffed Mushrooms

Makes 12 Appetizers

12 medium (about 1 1/2 inch) button or cremini mushrooms
3 Tblsp Butter, at room temp
1 clove garlic, minced or pressed
3 tblsp shredded jack cheese (reduced fat works fine)( I usually add a little more cheese than this)
2 tblsp. dry white or red wine (I use red)
1 tsp soy sauce
1/3 cup cracker crumbs, such as saltines, crushed fine
about 1/8 lb lump fresh crabmeat
Hot pepper sauce or black pepper (optional) to taste

Remove stems from mushrooms and reserve for other uses. Melt 2 tblsp of butter and mix well with mushroom caps. Thoroughly blend remaining ingredients, including remaining 1 tblsp butter, melted.
Place mushrooms, cavity side up, in a 8-9 inch baking pan. Evenly mound filling in each mushroom, pressing it in lightly. (at this point, you may cover and refrigerate for up to 6 hours). Broil about 6 inches below heat until bubbly and lightly browned, about 5 minutes, depending on your oven. (I have also baked these at 475º instead for about 15 minutes or until bubbly with great results when my old oven broiler smoked too much).
Enjoy!

Since I am on this page, I noticed an old standby here that I have served and everyone has raved about: You can make this one ahead also.

Artichoke Nibbles
Makes about 6 dozen 1-inch appetizers

2 jars (6 oz. each) marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced or pressed
4 large eggs (egg substitute works fine here)
1/4 cup fine dry bread crumbs
1/8 tsp. each, pepper, dry oregano leaves, and liquid hot pepper seasoning
2 cups shredded sharp Cheddar cheese
2 tblsp. minced parsley

Drain marinade from 1 jar of artichokes into a 10 inch frying pan. Drain remaining jar and discard marinade. Chop all artichokes and set aside. Heat marinade in frying pan over med heaat; add onion and garlic, cook until onion is soft.
In a bowl, beat eggs with fork. Stir in bread crumbs, pepper, oregano, and hot pepper seasoning Then stir in cheese, parsley, artichokes, and onion mixture. Pour into a greased 7X11 baking pan, bake, uncovered, in a 325º oven until custard feels sset when lightly touched, about 30 minutes. Let stand in pan until warm, about 15 minutes, or let cool completely. Cut into 1-inch squares. Serve, or cover and refregerate, serve warm or cold. To reheat, bake, uncovered in a 325º oven until hot, about 10 minutes.

Enjoy your party and let us know how it turns out!



[This message has been edited by browneye (edited 05-18-2001).]

[browneye]

Oh well, looks like I'm on a roll in my Appetizer section of my recipe binder.....

Here are some more than have received rave reviews at parties:
!Warning not light at all!

WARM CRAB AND ARTICHOKE DIP

1/4 cup cream cheese, room temp
1/2 cup mayonnaise, (good quality like Best Foods)
3/4 cup crabmeat, well drained
1/4 cup plus 2 tablespoons grated Parmesan cheese
3 tablespoons chopped drained marinated artichoke hearts from jar
2 tablespoons sliced green onion
2 tablespoons diced red bell pepper
1 tablespoon finely chopped fresh Italian parsley
1 1/2 teaspoons Sherry wine vinegar or Sherry.
1/2 teaspoon hot pepper sauce (i.e. Tabasco)

Preheat oven to 400 degrees. Beat cream cheese in large bowl with electric mixer until smooth. Add mayo, beat. Season with salt and pepper. Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, bell pepper, parsley, vinegar and hot pepper sauce. Transfer crab mixture into oven proof dish. Top with remaining 2 tablespoons Parmesan cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes. Serve with bread, crackers or toasted bread.


Sun-Dried Tomato Cheesecake Squares

Crust:
1 ¼ cups all purpose flour
6 tblsp. Chilled butter, cut into pieces
1 large egg

Filling:
¼ cup drained oil-packed sun-dried tomatoes, (1 tablespoon oil reserved)
6 garlic cloves
½ teaspoon dried crumbled oregano
3 large eggs
2 8-ounce packages cream cheese, cut into pieces, room temp
1 cup sour cream
½ cup finely chopped green onions

For crust: preheat oven to 350 degrees. Blend flour with butter in food processor using on/off turns until mixture resembles coarse meal. Add egg and blend just until dough begins to clump together. Press dough onto bottom of 9 x 13 inch baking dish. Bake crust until light golden brown, about 10 minutes. Cool..
For filling: finely chop sun-dried tomatoes with 1 tablsp. reserved oil, garlic cloves and oregan in processor. Blend in eggs. Add cream cheese and blend until smooth. Add sour cream and blend until combined. Transfer tomato filling to bowl. Mix in finely chopped green onions. Season filling with salt and pepper.
Pour filling into crust. Bake until filling puffs and is light brown, about 20 minutes. Cool to room temp. Cut into squares. Arrange squares on platter and serve.

I have made these successfully with reduced-fat cream cheese and sour cream.

Okay, I'm done!
http://www.cookinglight.com/bbs/smile.gif

[Leanne]

OK Browneye - you're killing me - I think I just added 4 more appetizers to the list!!!!!! Those look great.

[Leanne]

I just wanted everyone to know that the party went really well. Everyone was very impressed with all of the food - thanks.

I have to say that the biggest hit was the charred tomatilla guacamole. Very excellent recipe that I will definitely make again.

Thanks again for all of the input.