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Lillian says ...
Everybody raves about this...Roasted Red Pepper & Feta dip Coarsely chop the following: - 1 jar, drained, Roasted Red Peppers (equivalent to 3 Roasted Red Peppers) - 1/2 package block feta (equivalent 4oz of cheese) Combine chopped ingredients in a bowl w/: - 2 dashes of cayenne pepper - tiny leaves from 10 3-in springs of fresh thyme - 5 grinds of coarse sea salt & whole peppercorns - 3 tablespoons olive oil Cover w/ airtight plastic wrap - chill for at least 1 hr to let flavors mingle. Serve chilled or at room temperature w/ Pita Chips.
09/30/2009 3:37:53 PM CDT
Anna Lyn says ...
Very easy, inexpensive and healthy: Take mini mozza balls, cherry tomatos and basil leaves and put them on toothpicks. If you like you can drizzle with olive oil and balsamic vinegar. I find during the holidays I get too carb-loaded. These treats are very refreshing. Another bonus is that you keep your hands out of your mouth during a time where lots of hand shaking can occur.
09/30/2009 3:38:18 PM CDT
Kristin Warner says ...
The best appetizer ever is cucumber slices with dill cream cheese! Just slice the cucumber and mix together the cream cheese, fresh dill, a little lemon juice, salt and pepper and you have the perfect healthy appetizer.
09/30/2009 3:41:10 PM CDT
Caroline O'Brien says ...
This is a very popular appetizer in my family and culture. Very easy, no cooking--very yummy! Ingredients: -String Cheese (strung into pieces), I use the armenian string cheese that I can find at my Whole Foods. -Mini pita breads-I buy the really tiny ones-they are cuter for appetizers. -Pitted Black Kalamata olives soaked in a mixture of olive oil, rosemary, and oregano, and a little salt. -Fresh Mint Leaves Directions: Cut mini pita in half and stuff each half with a string of cheese, a mint leaf, and spoon in a couple pitted olives. Arrange the little half moon pitas on a tray and place a small bowl on it with some of the olive oil mixture that the olives were soaking in for people to dip their little pitas in and then serve!
09/30/2009 3:41:47 PM CDT
kathy schklair-mims says ...
Caprese Salad Appetizer Ingredients: Pint of cherry or grape tomatoes Balls of Mozzarella Fresh Basil 3 Tbs. Extra virgin olive oil 2 tbs.Balsamic vinegar Salt and pepper Toothpicks Cut tomatoes and mozzarella balls in half. Slice basil into strips. Mix together olive oil and vinegar and add salt and pepper to taste. Take toothpick and then scewer one half of tomato and then half of mozzarella ball and then strip of basil then other half of tomato. Repeat with rest of ingredients. Put on platter and then drizzle with dressing.
09/30/2009 3:41:51 PM CDT
Elaina Moran says ...
I make a quick and easy yummy Cheesy toast with pears. Slice a baguette thinly and brush lightly with olive oil. Toast in toaster oven or 400 degree oven till just starting to brown. Combine 8 oz of cream cheese and 4 oz of gorgonzola or blue cheese. Spread on each toast and then top with a slice of canned pear in light syrup. Finish it off with a sprinkle of chopped walnuts or pecans. You can also do the same thing with Brie and fig jam (or raspberry jam). I use the delicious Fig jam from Whole Foods spread on the toast topped with a small cube of Brie. Try to do this while the toast is still hot from the oven so the Brie gets slightly soft.
09/30/2009 3:42:20 PM CDT
Amey Nicoll says ...
sun-dried tomato & goat cheese puffs ¼ cup sun-dried tomatoes in oil - drained and chopped 8 ounces cream cheese - room temperature 4 ounces goat cheese - room temperature 1 large egg 2 whole green onions – green & white parts dash kosher salt & freshly ground pepper 2 tablespoons pine nuts - toasted 1 package puff pastry mini muffin pan well sprayed with olive oil cooking spray Puree first 5 ingredients in a food processor until smooth. Stir pine nuts into mixture. Cut pastry into 2 inch squares and place them into the mini muffin pan holes. Add goat cheese mixture inside 3/4 to top. Bake at 325 degrees for 16 to 22 minutes until golden brown. Place on a tray with garnish and serve. yum.
09/30/2009 3:42:23 PM CDT
Joanne Petersen says ...
This is a quick & easy appetizer that's fresh, light and delicious! Slice fresh baguette in 1/2" bias cut slices and bake at 350 until lightly golden brown, 10 - 12 minutes. (You should be able to get 30 or more slices from one loaf of bread). Cover each slice with a thin layer of dried fig spread (I love Dalmatia Dried Fig Spread!), add a very thin slice of Golden Delicious apple, and top with shaved Parmigiano-Reggiano. Delicious!
09/30/2009 3:42:26 PM CDT
Miriam says ...
My favorite "small bites" recipe is my Bruschetta Ingredients: 1 Large Onion 2 Tb Butter 1/2 cup Oil cured Olives w/o pits chopped 1 Tb Dried Oregano Brie Cheese Large Baguette Olive Oil 1. Cut the Baguette into thin slices, brush olive oil on both sides, and bake in oven on cookie sheet in single layers for 5 minutes at 350 2. Thinly slice the onion. Melt butter in a pan on medium-low heat and add onions. Cook till caramelized. 3. After onions are caramelized, place evenly on top of baguette slices. 4. Sprinkle chopped olives evenly over baguette slices. 5. Slice thin slices of the brie cheese, about the length of the baguette slices, and 1/4'' thick, and place on baguettes. 6. Top with sprinkled oregano.
09/30/2009 3:43:36 PM CDT
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

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