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janet says ...
My favorite appetizer is yoghurt cheese which I make by placing any plain yoghurt (brown cow is one of my favorites) in either a yoghurt cheese funnel if you have one or place some coffee filters over a jar, pour the yoghurt into the filter or funnel and let the whey drain out. I use the whey to make smoothies and I use the cheese for many desserts or for this dip. To make the dip I mix the cheese (which loses it's tartness when the whey is removed) with any finely chopped veggies or herbs I have on hand or even salsa (I like Whole Foods brand of salsa) if the dip is too thick I add a little whey back. That's it! You're done! I keep yoghurt cheese on hand all the time so the dip is ready for crackers or chips in the about 5 minutes.
09/30/2009 5:07:26 PM CDT
Vanessa B. says ...
Warm Brie with Fig Preserves 1 T Butter 1/2 jar fig preserves(I use the one from the whole food cheese department.) 1 Brie cheese wheel. 1/4 c chopped pecans or chopped praline pecan(I use the whole food brand.) Melt butter in a frying pan on low to med heat. Heat brie until slightly browned on both sides. Place on serving plate. If using plain pecans, add to butter until toasted. Add preserves until melted and warm. Serve over cheese. Serve with crackers.
09/30/2009 5:12:50 PM CDT
Sabra Basler says ...
I enjoy making cucumber crackers, with a touch of whole foods goat cheese, and 1/4 strip of sopressata (you get 4 piece from one thin slice of sopressata...make sure the sopressata is kept in tact and remains the full size of the slice). Peel and slice a cucumber.... the slices should be under 1/4 inch. Quarter lengthwise pieces of sopressata or other prepared nitrate free lunch meat that is long or wide like the sopressata. Put like a thumbnail or less of goat cheese on the cucumber slice. Wrap the thin strip of meat around the goat cheese and cucumber across the top and over the bottom. Plate and serve. Thats all. This is a great idea.
09/30/2009 5:15:42 PM CDT
linda wickersham says ...
I like to grill pork tenderloin and cut up into small bite size pieces. I place them on a plate with BBQ sauce in a bowl in the middle surrounded by the pieces of meat and it is always the first thing on the table to go. Very popular and could not be easier!!
09/30/2009 5:15:57 PM CDT
Vencka P says ...
One of our favorites is to blanch a bunch of asparagus, a few minutes only, transfer to a bowl of ice water to stop the cooking, then layer in a paper towel to dry well. Do this an hour before or the day before. Prior to serving mix together soy sauce (about 1/4 c) and a drizzle of sesame oil (just a little). Put the asparagus in a serving dish and drizzle the soy/sesame mixture over them. Delicious!
09/30/2009 5:20:07 PM CDT
Victoria says ...
Bacon wrapped, almond stuffed, figs! Sweet, salty and crunchy...who could ask for more!
09/30/2009 5:21:40 PM CDT
Suzanne Sullivan says ...
Snap Peas stuffed with pipped bluechesse cream chesse blend
09/30/2009 5:21:51 PM CDT
Joe S says ...
Single serving bean dip chips 1 bag of tortilla chips - Choose your favorite bag of tortilla chips (feeling daring? try blue tortilla chips for a sweet nutty flavor). 1 large can, or 2 small cans, of mashed (refried) beans - I like to make my own from whole beans. If you mash your own, you need to cook the beans to release the starches, mash and refrigerate. The beans should be cool for the chips 1 can Mexican Crema (Mexican sour cream, it’s thinner than sour cream.) 1/2 Package Guacamole 1/2 c plain yogurt (light mayonnaise works too) juice of 1/2 lime 2 tomatoes diced 1 pkg of your favorite taco seasoning 1 bunch sliced green onions Mix Guacamole, yogurt, and juice of lime into a mixing bowl. The guacamole should be thin like the Mexican cream. Spread chips on a plate. Spread beans onto each chip. Add a thin layer of the Mexican Cream. Sprinkle with taco seasoning, not too much. Add tomatoes and green onion to taste. Drizzle chips with guacamole mix and serve. This is a quick recipe, and very cheap. I serve it this way to fancy things up a bit, but if I need a large quantity, I just make a bean dip and serve with chips. It is a major hit either way! Having hot sauce, (Tapatio), on the side is a MUST!
09/30/2009 5:22:49 PM CDT
alice chan says ...
Alice C: For a healthy,yummy after school or anytime snack - take one pound of tofu. Drain, blot off excess moisture with a paper towel. Cube and set aside. Next, mix together *whole wheat flour, paprika, salt, pepper, cornmeal, wheat gearm, garlic powder, (optional - cayenne powder). Beat one egg. Dip tofu cubes in beaten egg, drain and dredge cubes in dried mixture. Heat pan with olive oil or grape seed oil., Brown tofu cubes on all sides. Delicious eaten warm or cold. *whole wheat flour can be replaced with other flours. Tumeric, curry, cumin may also be added.
09/30/2009 5:22:55 PM CDT
Lauren H says ...
I always love bruschetta - and it's easy to prepare! I buy a baguette, slice, drizzle with olive oil, buy a jar of premade brushetta and top it off by sprinkling parmesan over the top. yummy :)
09/30/2009 5:25:48 PM CDT
Donna G. says ...
Small Pita Pizzas. Easy to make and appropriate for all ages. Use whole wheat pitas or plain pitas. Place them flat on a cookie sheet that has tin foil on it. Put marinara sauce on each pita and choose your favorite cheese, Mozarella or Havarti are my favorites. Sometimes I use shredded cheese and sometimes sliced cheese. Put the cheese on top of the marinara sauce and bake at 300 degrees until the cheese is somewhat browned but not too dark. Cut into triangular mini pizza slices. This is a winner and a great memory for all: ages 2 - 102!
09/30/2009 5:27:04 PM CDT
Lisa says ...
I make puff pastry palmiers-style crisps with warm seasonal flavors. All you need is a package of puff pastry, some good natural or organic spiced apple butter, a brick of softened low-fat cream cheese, and some ground nutmeg to garnish. First, you'll need to preheat the oven to 375 F. Thaw the pastry sheets and unroll them, making sure to fix any cracks in the dough. Next, spread a moderately thin layer of cream cheese onto the entire surface of the dough, and then a layer of apple butter. Roll each edge of the dough into the center, jelly-roll style, and gently press together, making sure not to lose any of the filling. Repeat with other sheet(s). Using a knife dipped in warm water (this really helps), carefully cut the roll(s) into half-inch thick slices. Arrange slices on a parchment-covered baking sheet, and sprinkle with nutmeg, baking for 7-10 minutes or until puffed and golden brown. Enjoy with spiced cider, cocktails, coffee, or as a sweet-savory complement to other hors d'oevres.
09/30/2009 5:29:31 PM CDT
Dani says ...
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/4 cup grated Parmesan cheese 1/4 teaspoon paprika 1/4 teaspoon cayenne (optional) 1 tablespoon chopped fresh parsley 1/2 teaspoon dried oregano leaves, crushed Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, paprika, cayenne, parsley and oregano in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal. Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. *** To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400°F. for 15 minutes or until the pastries are golden brown. Delicious and Cheap!!
09/30/2009 5:30:04 PM CDT
Maureen says ...
A great small bite for the coming holidays is: Use either homemade cranberry sauce(I make one with an orange & walnuts in it) or use canned cranberry sauce to which you added some chopped orange & chopped walnuts. Spread the cranberry sauce on a small rye bread or a thin slice of a baguette. Top with a slice of medium cheddar cheese. Heat in a 350 degree oven until the cheese is melted.
09/30/2009 5:31:29 PM CDT
Don Patterson says ...
Patterson's Irish Elephant Garlic Tahini Pesto Guacamole 2 small avocados - mashed 1 cup mild salsa or more if desired 1/2 cup more or less Sesame Tahini 1/4 cup more or less Basil Pesto 3 cloves Elephant Garlic - minced stir well to thicken For small bites, put a small amount on whole wheat pita squares(1.5 inch); add sprinkling of chopped parsley for garnish To make sandwiches: spread brie cheese or hummus on two slices of bread then spread Guacamole as thickly as desired; put spouts and/or shredded carrots on top of Guacamole; join to parts to make sandwich.
09/30/2009 5:40:16 PM CDT
Bonnie Kamel says ...
Tuna cheese ball: 1 (8 0z) pkg of cfream cheese, 1 (7 oz) can tuna, drained, 1 med. oniln, chopped, 1/4 c. minced parsely, 1/2 tsp Tabasco sauce, 1/8 tsp pepper, 1/2 tsp salt, 1 (4 3/4 ) pkg chopped pecans. Mix all ingredients together. Refrigerate until hardened. Shape into a ball. Cover with parsley and roll in chopped pecans. Serve with crackers or party breads.
09/30/2009 5:44:03 PM CDT
Kate says ...
One of my favorite holiday quick and easy bites for parties is to wrap a slice of prosciutto or capicola around cantaloupe and honeydew melon chunks. The salty meat flavor mixes with the sweet fresh melon for a healthy and delightful treat! You can use a cookie scoop to ball the melon or cut it into chunks and secure with a festive toothpick (I like to find the bamboo ones!)
09/30/2009 5:48:17 PM CDT
Natalie says ...
I love taking a block of cream cheese, covering it with red pepper jelly, and serving it with some wheat crackers. The whole thing costs about $10...definitely less than 50 cents per bite, quick, and easy!
09/30/2009 5:51:44 PM CDT
frances rappy says ...
contest entry for appetizer bite: slightly toast mini pieces of bread:if use large slice of say, rye, then cut into 4 pieces. smear some creamcheese on the toasted mini bread and add a mini sprig of dill and some paprika sprinkling and then a morsel of cut up artichoke heart: one artichoke heart piece will cover about 8 mini-bread pieces! top that with a sprinkling of parmesan or cheddar morsels and broil very briefly and voila!fantastique and in the price range u require!hope I win - i love to shope at whole foods!
09/30/2009 5:51:51 PM CDT
Marla says ...
This recipe came from my old synagogue's cookbook. You need a loaf of bread, 8 ounce cream cheese, stick of butter and cinnamon sugar. Melt butter in a bowl. Pour cinnamon sugar in a separate bowl. Spread cream cheese on bread. Fold and cut with cookie cutters or a Pampered Chef Cut-n-Seal. Or simply cut off the crust and press edges of bread to seal. Dip in butter and roll in cinnamon sugar. Bake at 350 degrees for 10-15 minutes.
09/30/2009 5:52:06 PM CDT
BlueJoe says ...
My husband and I made up a batch of these brazilian (not ripe yet) mangoes drizzled with homemade poblano and red pepper and roasted garlic salsa that turned out unbelievably yummy and sooo healthy for you!! This one will become a regular snack in our home. We started by preparing the salsa by roasting and chopping 1 poblano pepper, mixed it with 1 crushed hot roasted red chili pepper, 1 crushed roasted red pepper, half a bunch of cilantro finely chopped, 1 roasted garlic clove crushed, quarter of a cup of extra virgin olive oil, 1 tablespoon of white vinager, 1 tablespoon of organic key lime juice, salt and black ground pepper to taste. You may increase recipe measures accordingly. By the way, the salsa goes with almost anything, it enhances the flavor on omelettes, fish, steak, etc. Peeled brazilian mangoes (approx 1 per person), sliced the firm delicious flesh, serve and enjoy. This a great and healthy appetizer and the approx. cost was about $2.00 because we got the produce on sale and only used enough for four.
09/30/2009 5:53:01 PM CDT
Isabel Rowan says ...
Spinach Dip 1 pkg frozen chopped spinach 1 bunch scallions 1 can water chestnuts chopped 1 leek soup mix 1 cup mayonnaise 1 cup sour cream 1 loaf Tuscan Italian Round bread Cook spinach and drain well. Chop scallions, water chestnuts and combine with spinach. Add soup mix to mayonnaise and sour cream. Mix all ingredients, except the bread, together. Sccop out the inside of Italian bread. Break into smaller pieces and use to eat with the dip.
09/30/2009 5:56:37 PM CDT
Ressa says ...
Holiday Tortilla Roll Ups Spread a flour tortilla with ranch dressing. Sprinkle on green onion blades chopped. Then sprinkle on chopped pimentos. Roll the tortilla. Chill. Cut into sections. Serve. Simple, inexpensive, festive and yummy.
09/30/2009 5:56:45 PM CDT
sam says ...
my favorite "small bites" holiday appetizer comes from my Mom - these are easy to make and keep in the freezer to use as needed - no need to thaw !! CHEESE SQUARES 1 loaf very thin Pepperidge Farm bread 2 jars Old English Cheese Spread cut crusts off 27 slices of bread - mix the cheese so that it is easier to spread - spread the cheese on 3 slices of bread and stack - cut the stack into 9 squares - repeat with rest of bread - place on baking sheet BAKE at 350 for 15 to 20 minutes until a nice light brown ** can be frozen prior to baking ** no need to thaw - just pop in preheated oven and enjoy : )
09/30/2009 6:00:25 PM CDT
Michele Wells says ...
Savory Spinach Tart with Goat Cheese Serves 8 to 10 Pastry: 1 ¼ cup unbleached all-purpose flour ¼ tsp. sea salt ¼ cup cool water ¼ cup extra virgin olive oil Filling: 1 tbsp. olive oil 2 shallots, chopped fine 1 pound fresh spinach or Swiss chard leaves salt and freshly ground pepper 2 oz. fresh chevre 4 large eggs 1 cup freshly grated Parmigiano-Reggiano Preheat the oven to 400° (205°C). Prepare the pastry by combining the flour and salt with a whisk. Stir in ¼ cup water, then the olive oil and mix until thoroughly blended. Knead briefly. Press the dough into a 10-inch tart pan with a removable bottom. Wash the Swiss chard or spinach and remove any large stems. Coarsely chop the leaves and place in a skillet, sprinkle with salt and pepper and cook over medium high heat until most of the liquid has evaporated. Place the greens in a colander and let cool for a few minutes. In the same skillet, place the olive oil and shallots and sauté for 3 minutes. Squeeze as much liquid as possible from the cooked chard, then add it to the skillet and sauté for a few more minutes. Remove from the heat. Combine the eggs, a little salt, pepper and cheeses with a whisk in a medium bowl. Add the chard and shallot mixture and combine with a wooden spoon. Pour the mixture into the prepared pastry shell. Bake for about 40 minutes until golden brown on top. Slice into thin slices as you would a pie and serve at room temperature. Note:You can make this tart a few hours in advance, but do not refrigerate it, as the crust will become tough. It will be fine at room temperature until you are ready to serve it.
09/30/2009 6:00:46 PM CDT

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