Wednesday, October 29, 2008

Quick and Easy Appetizer Recipes

I love trying new recipes and thought I’d pass along a few. With the holiday season fast approaching, I know most people will need a finger food, hors d’oeuvre or appetizer dish to take to a function. Many of these dishes can be served at different types of bridal showers, baby showers, bachelorette parties, family get-togethers, office parties, birthday parties, new years, etc. Hope you find one you would like to try. We will be posting recipes frequently during the coming weeks.

Hot Holiday Broccoli Dip

Serves 25
Prep Time 10 minutes / Baking Time 20-25 minutes

1 c. mayonnaise
1 c. mozzarella cheese, divided
1/2 c. grated Parmesan cheese
1 pkg (10 oz.) frozen chopped broccoli, thawed & well drained
1 jar (2 oz.) pimientos, drained
Wheat Thins or cracker of your choice

Heat oven to 350 degrees. Combine mayonnaise, ½ c. of the mozzarella cheese,
the Parmesan cheese, broccoli and pimientos. Spread into a baking dish or a 9-inch
pie plate. Bake 20-25 minutes or until heated through. Sprinkle with remaining ½ c. mozzarella cheese. Continue baking 5 minutes or until cheese is melted. Serve with crackers.

Mini-Broccoli & Ham Cups

Serves 24
Prep Time 15 minutes / Baking Time 15 minutes

1 pkg (10 oz) frozen chopped broccoli, thawed & well drained
1/4 c. chopped sun-dried tomatoes
4 oz. Philadelphia Cream Cheese Spread
1 Tbsp grated Parmesan cheese
1/4 tsp. garlic powder
24 slices shaved smoked ham
1/3 c. chopped smoked almonds
Heat oven to 350 degrees. Mix broccoli, tomatoes, cream cheese spread, Parmesan cheese & garlic powder until well blended. Flatten ham slices. Press 1 ham slice onto bottom and up side of each of 24 miniature muffin pan cups. Fill evenly with the broccoli mixture; sprinkle with almonds. Bake 15 minutes or until heated through. Serve warm.

Vegetable Pastry Purses
Prep. Time 20 minutes / Cook Time 20 minutes

1/2 pkg. frozen puff pastry (12 oz.) 1 sheet
2 Tbsp. olive oil
1/2 tsp. fresh shallots, minced
1 c. frozen corn
1 c. fresh mushrooms, chopped
1/4 c. Holland House Marsala Cooking Wine
1/2 tsp. white pepper
1/2 tsp. dried thyme
3 c. fresh spinach
1 egg beaten
Preheat oven to 400 degrees. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12” x 9” rectangle. Cut into 12 (3”) squares. Heat oil in sauté pan over high heat. Add shallots, corn, and mushrooms; sauté for 1 minute. Add cooking wine and seasonings. Add spinach and sauté for an additional 30 seconds. Remove from heat. Place 1 Tbsp. filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg. Bake in preheated oven for 15-18 minutes, or until golden brown. Serve.

Spinach-Soufflé-Stuffed Mushrooms

Makes about 2-1/2 dozen
Prep Time 5 minutes / Baking Time 25 minutes

1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 lb. Havarti cheese, cut into ½” cubes
1/3 c. grated Parmesan cheese
3 eggs
2 Tbsp. milk
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. ground nutmeg
2 lbs. medium-size white mushrooms (about 30), stems removed & caps cleaned
1/2 tsp. salt
Heat oven to 375 degrees. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped. Place mushroom caps on 11 x 15 x 1/2-inch baking pan. Coat mushrooms with cooking spray; sprinkle with salt. Fill each cap with 1 level tablespoon spinach mixture. (Can be made a day ahead; refrigerate, tightly covered). Bake at 375 degrees for 25 minutes or until the mushrooms are tender and the filling is set.

Bacon-Wrapped Shrimp

Prep Time 20 minutes/ Marinate 15 minutes
Microwave 1 minute / Broil 5 minutes

24 medium-size shrimp (about 1 pound), shelled & deveined
1/3 c. prepared balsamic vinaigrette
12 slices bacon
25 pickled jalapeno slices
1/2 c. mayonnaise
1 Tbsp. chili sauce
1 Tbsp. sweet pickle relish
1 Tbsp. minced sweet red pepper
Place shrimp & vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes. Microwave bacon for 1 minute on high. Cut slices in half crosswise (for a total of 24 pieces) and let cool. Heat broiler. Coat a large broiler pan with nonstick cooking spray. Remove shrimp from marinade, reserving marinade. Put one piece of bacon on work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling. Repeat using all bacon, shrimp & jalapenos.
For dipping sauce - stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 tablespoon water in a small bowl. Place shrimp rolls on prepared pan. Brush with reserved marinade. Broil 3 minutes. Turn, brush with marinade and broil 2 minutes. Serve with sauce for dipping.

Caramel Apple Dip

8oz. pkg. cream cheese, softened
1/2 c. caramel ice cream topping
1/4 c. honey
1/4 tsp. cinnamon
3 to 4 green & red apples, cored and sliced
In a medium serving bowl, combine cream cheese, caramel topping, honey & 1/4 tsp. cinnamon. Beat until the mixture is smooth. Store in refrigerator until chilled. Sprinkle top with cinnamon – serve with apple slices.


The Muse said...

You know what?
I may try my hand at one of these :)

petit said...

These sound yummy! I will definetely be trying some of these.

Lady Lynn's Boutique said...

These sound so yummy! I may use them for the Holidays. Thanks for sharing :)

Delightfully Wed's Weblog said...

Glad you enjoyed the recipes. I plan to post a few more during the next few weeks. :)