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Kim says ...
Marshmellow Bites Ingredients 1 bag of large or small marshmellows (your preference) 1 box of honey graham crackers 1 cup of semi-sweet baking chocolate chips 1 cup of chopped nuts of your choice (walnuts, pecans, etc.) First, melt your chocoate chips according to the directions on your bag and set aside. Preheat your broiler on HI. On a large baking sheet, layout as many graham crackers that will fit (if your grahma crackers are long, break them in half so they are square). On each graham cracker, place one larger or several mini-marshmellows in the center. Place the baking sheet on the first rack in your oven (should be about 5-6 inches from the flame) and let sit for 2-4 minutes. Leave the oven door open so that you can watch them closely. As soon as the marshmellows start to brown, take them out of the oven. Now, sprinkle nuts on each marshmellow (optional). Grab a spoon or fork an drizzle the chocolate onto each marshmellow. Fast, easy, low cost, and yummy!
09/30/2009 3:43:40 PM CDT
Katie S says ...
I've gotten many people hooked on bacon-wrapped dates. I cut the bacon in half crosswise and then wrap half around a dried, pitted date. The dates can be stuffed with cheese (cheddar, blue, goat, etc), if desired. Secure bacon with a toothpick and bake at 350° for about 15 min. Serve out of the oven or else the bacon gets chewy!
09/30/2009 3:44:15 PM CDT
Meghann says ...
My favorite small bits appetizer is a twist on eggplant parmesan. I cut the eggplant in small cubes then give them an eggwhite/ milk bath before coating in a mix of whole wheat bread crumbs, ground flaxseed and grated paresan cheese. I bake at 415 for 10 minutes. I then serve the cubes with toothpicks and homemade tomato sauce for dipping. Couldn't be easier! Light on the waistline and on the pocket book!
09/30/2009 3:44:49 PM CDT
Lisa Gauger says ...
Best dip on the planet - can be made with lower-fat ingredients to lighten up, too. Roasted Red Pepper Feta Dip 1 jar roasted red peppers in water (usually ~2 peppers) 1/2 block cream cheese (4oz) 1/4 cup sour cream 4oz feta 1 clove garlic, smashed/chopped Juice of 1/2 fresh lemon (optional) Oregano, salt, pepper to taste EVOO (optional) Drain peppers & discard water. Toss everything except EVOO in the food processor (garlic last). Blend till smooth. Drizzle oil while blending in to desired consistency. Chill at least 2 hours (overnight is best) to allow flavors to blend. Serve with pita chips & veggies. Recipe doubles wonderfully if you have a big food processor. If you make it, don't be put off if it turns a shocking shade of orange when blending (red peppers+white) - it's so good.
09/30/2009 3:45:00 PM CDT
Jennifer R. says ...
An easy appetizer that I like to make that is easy and inexpensive is goat cheese stuffed tomatoes. Here is what you need: Grape tomatoes or cherry tomatoes halved and hollowed out 4 oz flavored goat cheese chopped fresh basil sun dried tomatoes or roasted red peppers minced panko bread crumbs Olive oil Combine the goat cheese, basil and sun dried tomatoes/peppers and fill each tomato half. Top with panko bread crumbs, drizzle with oil and broil until brown. The perfect fresh and tasty bite!
09/30/2009 3:45:09 PM CDT
Kathy says ...
Take a roll of polenta ( very inexpensive). Slice in rounds, then in half rounds and saute. Take the half rounds and put a small slice of tomato, then piece of basil or spinach on top. ( whatever you happen to have), put a small piece of fresh mozzarella on top. Bake for 15 minutes at 400 or until cheese gets melty. Very cheap and delicious and also gluten free ! You can even use Follow Your Heart dairy free mozzarella if you would like these to be gluten and dairy free !
09/30/2009 3:45:46 PM CDT
Kathie Wilson says ...
#1: Perfect colors for Christmas entertaining. Make triangular tea sandwiches using Thomas's Cranberry Bread which is found only from November through December. For filling mix together cream cheese, tsp. vanilla, scant tsp. sugar and one can crushed pineapple well-drained in colander and pressed with paper towels. Spread one slice of bread with pineapple mixture, top with second slice, cut off crusts and cut into four rectangles. Very pretty and tasty sandwiches. #2: One loaf sliced French bread, toasted lightly in oven. Top with sundried tomato cream cheese spread, one sprig of fresh basil and a slice of cherry tomato. I seed the tomatoes, then slice them into thin "quater moon" strips. Again, perfect colors for the season.
09/30/2009 3:48:15 PM CDT
Charmaine says ...
I love making phyllo chocolate raspberry morsels Use either the phyllo cups premade or layer phllo square in mini muffin cups. Put a Lindt chocolate truffle square in each, bake till softening and top with a raspberry. Decadent mouthfuls!!!!!!!!!
09/30/2009 3:48:16 PM CDT
Esther says ...
5 ingredients and most of the work can be done in advance! My son love mini pizzas: 1 Frozen defrosted pizza dough; sometime they are already defrosted in the store 1/2 pound gorgonzola cheese Mixed shredded Italian cheeses (usually mozzerella,provolone,asiago) or shredded mozzerella 20-25 dried figs soaked in boiling water, squeezed and chopped 6-8 onions caramelized (saute slowly in a large saute pan in butter or olive oil till brown) The pizza dough can be divided in 30 mini pizzas and half-baked in advanced, best baked on a bakestone but can be done on a cookie sheet in a 500 degree oven for 3-5 minutes or when just beginning to brown lightly. They should hold their shape and not be doughy, but they will be cooked again so don't sweat it! Place the the mini rounds on a cookie sheet and top with shredded cheeses ,onions, gorgonzola, and some chopped figs, place in a pre-heated 400 degree oven for 6-8 minutes until toppings melt and bubble. Enjoy, get the second batch ready but wait tilll the first few are gone so that they mey be served hot!
09/30/2009 3:49:01 PM CDT
Celia Spivack says ...
One of my favorite inexpensive party staples is hummos. It is great whether you use the basic recipe or add extras like roasted red pepper, sun-dried tomatoes, pesto, or kalamata olives. You can serve it with pita bread or crudites. For the holidays you can make a red alternative such as a pepper or tomato version and serve it with green pepper slices, broccoli florets, celery sticks, and peel-on cucumber spears. Hummos dip 1 15 1/2 ounce can of garbanzo beans (Drain and reserve the liquid. You may use only some or all of the liquid depending on the texture you like and the power of your blender or food processor.) 1 - 2 cloves of garlic (Start with one and increase if you are a real garlic lover.) juice from 1 lemon (or more to taste) 2 - 3 tablespoons of tahini (ground sesame seed paste) Pinch of cumin Salt and pepper to taste 1 tablespoon extra virgin olive oil Put all of the ingredients in the blender or food processor and process until smooth. Serve on a flat plate or wide bowl with extra olive oil drizzled on top. Use wedges of warmed pita bread or vegetables to scoop the dip and oil and enjoy.
09/30/2009 3:49:18 PM CDT
Chelsea says ...
Here's my quick and easy holiday recipe: 1 package of refrigerated puff pastry 1 jar olive tapenade Preheat oven to 375F. Unroll 1 sheet of the puff pastry. Dust it with a little flour and use a rolling pin to slightly stretch out the dough, maybe 2 or 3 passes with the rolling pin. Prick the dough with a fork. Then spread a layer of olive tapendade over the surface of the dough, not too thick or it will ooze out when you bake it. Starting at each end, roll the dough tightly towards the center leaving about 1/2" space between the 2 rolls. Slightly flatten each roll and then fold 1 roll on top of the other, like closing a book. Let this chill in the refrigerator or freezer for about 20-30 minutes. Using a sharp knife cut the roll in 1/2" slices. You may need to slightly reform them if they get a little squished. Lay them flat side down on a parchment covered cookie sheet and bake for 15-20 minutes or until golden/medium brown colored. 1 roll makes approx. 20-24 pieces. You can make the roll and then freeze it a week or two ahead of time and just pull it out the day you need it.
09/30/2009 3:49:47 PM CDT
Manny says ...
Shrimp ceviche sweet,sour and spicy Miami mango salsa, I live in Miami and while most everyone is freezing we still go to the beach in the middle of winder, Therefore this fresh recipe is well served all year round. 1 lbs cooked cleaned shelled,headless, shrimp, or you boil some water and boil shrimp for three minutes clean and remove shell cut shrimp into 1/4 pieces In a non reactive glass bowl mix the following and let it sit in the fridge for 1 hour, served on a bowl on top of some ice. With your favorite healthy conscious chips,crackers,tortilla chips 1 cup of red minced onions 4 cups of minced Roma tomato's 1/2 lime juice your choice of heat from a finely minced chili 1 ripped Haas avocado 1/2 minced cucumber 1 cup of a sweet ripened diced mango dash of cumin dash of oregano 1 tablespoon of red wine vinegar 1 tablespoon of extra virgin olive oil sea salt to your taste pepper to your taste hot sauce if desired a shot silver/blanco tequila if desired.
09/30/2009 3:51:21 PM CDT
H.B. Kronen says ...
Spanish Spread--excellent on fresh bread or crackers. 1 1/2 cups shredded Manchego cheese 1/2 block cream cheese 1/2 cup almonds 2 cloves garlic 1 Fresno pepper, seeded 1 1/2 T olive oil (365 Spanish Olive Oil) 2 tsp. smoked paprika Blend in food processor until smooth, pack into crock and serve.
09/30/2009 3:51:24 PM CDT
Jocelin E says ...
I make beet and goat cheese bites. I buy crackers/crips/pitas, whatever looks delicious and is a good price. If they aren't already sized to be bite size, I cut or break them into pieces. I buy a log of goat cheese and a can of beets. I smooth a dollop of goat cheese onto each cracker. I chop up the beets into little bits and sprinkle them on top of the goat cheese, which holds them in place. If the goat cheese isn't already seasoned, I will sprinkle some pepper over the top.
09/30/2009 3:51:47 PM CDT
Joyce says ...
I like to buy the small graham cracker crusts (8 in a pkg). Take 8 oz cream cheese, add 1/2 cup of powdered sugar and stir well. Add a medium cool whip and put into each pie shell. Open a can of cherry pie filling and put on top of the cream cheese. It's easy for everyone to take their own and it's a really pretty Christmas presentation.
09/30/2009 3:51:47 PM CDT
Joseph Hayes says ...
Speaking of phylo, I do a "deconstructed" tandoori app that is killer. Saute thinly sliced onion until translucent (don't brown it!), and mix with lime juice. In another pan, cook ground turkey with cumin. Lightly saute a tablespoon of your fave tandoori mix for a few seconds (paprika, red pepper, ginger and coriander in a pinch) and mix with Greek-style yogurt (or drain regular yogurt in cheesecloth until it's thick). Then arrange on a circle of baked phylo: onions on the left, turkey down the center, yogurt on the right. It looks different, smells wonderful, and becomes a classic tandoori in the mouth.
09/30/2009 3:53:05 PM CDT
Poorna says ...
1 lb of Whole Food's Mock Chicken Salad (found in deli area) 15 slices of Whole Food's bread 1/4 cup Fat-free Whole Food mayonnaise 1 tsp chipotle or chili powder Salt to taste Remove crust and cut bread crosswise into 4 triangular pieces. Mix mayonnaise with chipotle/chili powder. Add salt to taste. Spread a thin layer of mayo-chipotle mixture on bread slices. Top off with Whole Food Mock Chicken Salad. This will amount to less than 35 cents per piece. Healthy, delicious and very accommodating to vegetarians and non-vegetarians alike!
09/30/2009 3:53:14 PM CDT
peggy p says ...
I always pick up the in- store value coupon booklet - who wouldn't want to save money??? Thanks
09/30/2009 3:53:16 PM CDT
Manny says ...
To the recipe above forget to add 1/2 cup of cilantro
09/30/2009 3:53:26 PM CDT
Amy Adamson says ...
I created a dip that my family and friends LOVE! Amy's Dip: 1 8 oz sour cream (regular, lite, fat free, organic...whatever suites you) 2 8 oz cream cheese 1.5 - 2 cup chunky salsa (again, any kind) 1 cup shredded cheese Sprinkle in some garlic powder and onion powder A dash of juice from the jalapeno jar Mix well, service with tortilla chips. They will want to lick the bowl!
09/30/2009 3:54:13 PM CDT
Sam says ...
Ingredients 1 small baking pumpkin or 1 butternut squash or 2 acorn squash, split in half and seeded 4 tablespoons EVOO - Extra Virgin Olive Oil Salt and ground black pepper 2 links cured chorizo, casing removed and finely chopped (about 1/2 cup) 5 to 6 sprigs thyme, leaves picked A few dashes hot sauce 2 teaspoons (about 2/3 palmful) regular or sweet smoked paprika A pinch ground cinnamon All-purpose flour, as needed for rolling out crust 2 packs prepared pie crusts, such as Pillsbury (the ones that aren't pressed into a pie plate) 2 eggs, beaten Preparation Preheat oven to 400ºF. Season cut side of pumpkin or squash with 1 tablespoon EVOO, salt and pepper. Place cut-side down onto a baking sheet and drizzle with another tablespoon EVOO. Transfer to the oven and roast until tender, 45-50 minutes and let cool. While the squash is roasting, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sauté chorizo until golden brown and crispy, 6-7 minutes. Remove to a paper towel-lined plate and cool. When cool enough to handle, scoop the pumpkin or squash flesh out of the skin and puree it in a food processor. Turn the puree out into a medium-size mixing bowl and combine it with the chorizo, thyme leaves, hot sauce, paprika, and cinnamon. Season lightly with salt and pepper and reserve. Lightly dust a work surface with flour and lay out one pie crust. Roll it out slightly so it's the thickness of a nickel. Cut into eight evenly sized triangles, just like you’d cut a pie. Transfer triangles to a baking sheet and repeat the rolling and cutting with the remaining pie crust. You should have 16 bottoms on a baking sheet and 16 tops when you're all done. Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with egg wash then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish. Lightly brush each turnover with egg wash. Bake until crust is deep golden brown and crisp, about 20 minutes.
09/30/2009 3:54:15 PM CDT
Gail Schoppert says ...
Simple. Inexpensive. Go like wildfire at any seasonal party: Grandpa's Sausage Balls: One package (roll) of pork sausage (spicy if you like) One cup of baking mix. One cup of grated cheddar cheese. Mix by hand, using a little extra baking mix to keep the sausage from sticking. Form into 1 inch balls. Bake 10-12 minutes in a 425 degree oven. Drain on paper towels. THEN (or beforehand) make a simple dip of 1/2 apricot jam and 1/2 dijon mustard. Sounds crazy, but it is delicious. You can play with the proportions to get it to taste. Serve the sausage balls hot, using party toothpicks. I guarantee these will go over big. I make a double or triple batch for Thanksgiving or other holiday events and never bring any home.
09/30/2009 3:54:59 PM CDT
Maxyne Rose says ...
French Bread or dinner rolls Whole Foods (free range, hormone free) sausage (spicy optional) Garlic Whole Food (hormone free) mozzarella cheese (shredded) Marinara sauce Cook & Brown sausage Core out the top and inside of the french bread roll Place cooked sausage inside of the french roll Crush two or three cloves of garlic & sprinkle over sausage Place shredded mozzarella cheese on top Place in oven until the cheese is melted Cut 2 inch slices of sausage roll Place one slice onto a small dessert dish and ladle marinara sauce over top
09/30/2009 3:56:50 PM CDT
Cindy says ...
Goat Cheese with Sun-Dried Tomato Pesto ~ Spread layer of goat cheese and then layer of sun-dried tomato pesto on serving tray. Drizzle with olive oil and serve with crackers. Delicious and simple to make too!
09/30/2009 3:58:21 PM CDT
Marena says ...
My favorite appetizers bites are super yummy. Goat Cheese Toasts: Take a baguette slice diagonally, spread goat cheese on bread slices and put under broiler unill cheese just turns golden. Add some finely chopped walnuts and rosemary, heat some honey on the stove and drizzle on top of the toasts. Seems so fancy and really is incredible simple, tasty and relatively inexpensive.
09/30/2009 3:58:58 PM CDT

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