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Suvir Venkataraman says ...
Quick and easy bruschetta. Chop a few tasty tomatoes, some garlic, a small white onion and tear up a good heap of fresh basil. Mix all of these in a bowl, with some olive oil and balsamic vinegar. Allow to marinade for a little while (10-20 mins) in the fridge. Slice a baguette or other crusty bread fairly thin. Toast the slices in an oven until crispy. Serve with the tomato mix and some spoons…=) If you are being indulgent add some mozzarella to the mix or right onto the sliced bread.
09/30/2009 4:27:02 PM CDT
Anne Isham says ...
My favorite "value item" at Whole Foods is the bulk chocolate. The quality is excellent and the price, compares favorably with chocolate that comes in 3 oz.-4 oz. bars. I use the various brands (Valrhona, Callebaut, El Rey) in many creative ways. One of my favorites is dark chocolate Spoon Fudge used as a dip or a dab with Food Should Taste Good Chocolate Chips, or, the Whole Grain Chips, both of which are scrumptious. Below is my recipe for "Spoon Fudge", which can also be heated and used as a sauce or as icing for cake. Chocolate Caramel Icing &/or Spoon Fudge (aka Foon Spudge) Use a good quality dark chocolate for this recipe. 1 ½ cups sugar 1 cup heavy cream 1/3 cup water 6-8 oz. quality dark chocolate (70-75%) such 7 tablespoons butter as Valrhona, Callebaut or Michel Cluizel pinch of salt 2 teaspoons pure vanilla extract Spread sugar evenly in the bottom of a small heavy-duty saucepan. Pour water evenly over the sugar. Do not stir. Swirl the pan gently over medium heat until sugar is dissolved and clear. If sugar starts to crust around sides of the pan, brush it down gently with a clean pastry brush dipped in cold water. Cover the pan tightly and increase the heat to medium high. Allow it to boil for 2 minutes. Uncover and continue boiling until the syrup begins to darken around the edges. Swirl the pan gently and continue cooking until the syrup is uniformly amber in color. Don’t allow it to burn, as it will become bitter. Remove from heat, add the butter and stir until it is smooth. Add the cream and stir until smooth. Add the chocolate and stir until smooth. Stir in the vanilla until smooth. (You can’t over-stir this recipe.) Pour into a glass bowl or measuring cup and stir occasionally until it is desired consistency. The icing (or Spoon Fudge) can be refrigerated in glass jars for at least a week. Serve in a small bowl with Food Should Taste Good Chocolate Chips. Spoon Fudge dabs better than it dips, so be sure to provide small spoons for dabbing it onto the chip.
09/30/2009 4:27:29 PM CDT
Scott Risner says ...
Sweet Potato-Pecan bites These are super cheap when sweet potatoes are cheap. Just take some sweet potatoes, peel and microwave for 3-5 minutes depending on size and quantity (you do not want to completely cook them but they should be near done). (I recommend stabbing a few holes in them and wrapping them in a moist paper towel. Cut the sweet potatoes into cookie size slices. Spray or oil a cookie sheet and lay the pieces flat on the cookie sheet like they are cookies that are ready to bake. Lightly sprinkle with cinnamon and brown sugar and push a pecan down in the center. Bake for about 10-15 minutes and enjoy. They are delightful and healthy & my friends loved them!
09/30/2009 4:27:38 PM CDT
kei sakasegawa says ...
Grilled tofu with Miso graze Cut the firm tofu into 2x3 pieces. Mix miso and mirin Put the miso graze on top of the tofu and place them on the pan Put it in the oven toaster and grill for 7 min
09/30/2009 4:28:22 PM CDT
Arnette says ...
I place a block of 365 Cream Cheese on a plate, then pour 1/2 cup medium piquante sauce or 1/2 cup of jalapeno jelly (heated for about 30 sec. in the microwave) over it. Serve with garlic bagel chips, or corn tortillas that have been cut into wedges, sprayed with cooking spray and placed in the oven for 5-10 min. until crispy. Easy, inexpensive and YUMMY!
09/30/2009 4:28:44 PM CDT
Martha says ...
Not sure about the cost per bite, but these are pretty, festive and popular: Hot Brie Kisses 2 boxes miniature phyllo shells (32 shells total) or 1 box puff pastry, each sheet cut into 16 squares 2/3 lb. brie cheese, rind removed, cut into 1/2 in. squares 1/4 cup raspberry jam If using puff pastry, thaw dough and roll lightly to remove creases. Cut each piece of dough into 16 squares and fit dough into miniature muffin tins. If using phyllo shells, just place them on a cookie sheet. Fill each shell/dough square with a piece of cheese and 1/4 tsp. of jam. Bake at 400 degrees for 10 - 15 minutes, until golden. Serve warm.
09/30/2009 4:29:58 PM CDT
star says ...
The raw ingredients of this dish are super affordable - particularly for a meat appetizer. Some prep is required, but the results are elegant and super autumnal. Enjoy! Pork Cornets with Butternut Squash, Apple and Pear Relish 1 lb pork tenderloin salt & pepper 2 tbs butter 2 cups fine diced (1/4 inch) butternut squash 1 apple, 1/4 inch diced 1 pear, 1/4 inch diced 2 thyme sprigs cinnamon to taste Put oven rack in middle position and preheat oven to 400°F. Rub salt and pepper all over pork. Roast in oven until thermometer inserted into thickest end of pork registers 150°F, about 30 minutes. Remove from oven, cover with foil and let cool to room temperature, about 1 hour. Wrap in foil then chill until cold, about 2 hours. In the meantime, prepare the butternut squash, apple and pear relish. Melt butter over medium heat, then add butternut squash. Saute for 5 min, then add diced apple, diced pear, thyme and cinnamon. Cover and cook until squash is tender. Season to taste with salt & pepper. Cut chilled pork diagonally into 1/4 inch slices. Roll up each slice into a cone shape, secure with a toothpick. Fill each cone with a small spoonful of squash/apple/pear relish.
09/30/2009 4:30:44 PM CDT
Jeannie Fernsworth says ...
Here is a simple shiny gem of a dessert bite. Needed: mini fillo shells (frozen) ricotta current jelly berries Toast fillo shells in the oven for 3 to 5 minutes at 350F Cool and fill halfway with a teaspoon with ricotta. Place a fresh berry on top, Raspberries, Blackberries Strawberries, Currants, Gooseberries or whatever you would like. Mix up an assortment for a multicolored jewel effect. Heat up the current jelly just until it is liquid and then glaze each filo berry cup with a spoonful of the current jelly. This is a blue ribbon festive bite sized treat that is not too sweet and yet creamy, crunchy, tangy and berrylishous. Easy to make and easy on the budjet and waistline.
09/30/2009 4:31:21 PM CDT
Arlene Kreit says ...
Cook 2 chicken breasts and allow to cool. Mix together a bottle of ranch dressing and a small bottle of Frank's hot sauce. Shred cooled chicken and combine with dressing and sauce. Add 4 oz. blue cheese dressing. Enjoy this Buffalo chicken dip with crackers and celery sticks. Perfect for a before dinner hors d'oeuvre at Thanksgiving.
09/30/2009 4:31:49 PM CDT
Gina P says ...
Quick and easy Pizza Dip. This is great for kids, change up the toppings for adults. 1 8 ounce package cream cheese, softened, blended with 1/2 cup grated parmesan cheese. Spread in pie plate and top with 1 cup shredded mozzarella cheese, 1/2 cup pizza sauce and 1/2 cup chopped pepperoni. Dot the pepperoni with a few more spoonfuls of the sauce and a few sprinkles of the parmesan and mozzarella. Bake a 350 for about 20 minutes until cheese is melted. For adults or vegetarians change pepperoni to vegetable toppings like onions, peppers or mushrooms that have already been sauteed (about halfway cooked). Serve with your favorite chips or crackers.
09/30/2009 4:32:15 PM CDT
Sue Swyt says ...
Ok, a little embarrassed to share this easy recipe after all the lovely slow food recipes below. With grad school, work and family, this is what I serve on cold nights as my "desperation small bite" -- a take off on the flavors of spanish potato and cod tapas. Everyone asks for the recipe, embarassingly enough. Mini Tuna-potato cakes 1 can dolphin safe tuna, drained 1 egg (organic or local is best) 1 1/2 cups thawed Spud Puppies or other chopped potato product Pepper (to taste) Mix all ingredients, scoop or mold into small patties, fry on both sides in a lightly oiled cast iron pan until brown. We've also patted this mixture into "If You Care"-brand mini muffin cups and baked in the oven in a mini muffin pan at 400 for 10 minutes. My friends report that this cooks well on a baking stone in the oven. Good luck, happy entertaining
09/30/2009 4:32:48 PM CDT
Elaine Galloway says ...
For a festive appetizer, place cream cheese on a serving dish. Pour your favorite Roasted Raspberry Chipotle Sauce over top of the cream cheese. Serve with pita chips and/or crackers. This is simple, delicious and disappears quickly!
09/30/2009 4:33:08 PM CDT
Karen Simmons says ...
Since entertaining can happen on short notice, I make recipes I can keep on hand for a period of time. Here are two of my favorites. 1) Lemon Dill Mustard: 2 cups Dijon mustard, 1/4 cup chopped fresh parsley, 1/4 chopped fresh dill, 1T lemon juice, 1T lemon rind - Mix well. The dill mustard added to sour cream (to taste) and boiled shrimp gets a dollop and few sprinkles of dried dill or a dill sprig if I have it and I have a tasty, elegant and economical appetizer. 2) Cranberry Sage Chutney (An easy to make and versatile recipe that is great on turkey at dinner, or on cold meats or cheese as an appetizer). It also makes a nice gift if I need a quick gift. 6 cups cranberries 1-1/2 cups sugar 1 orange, unpeeled, chopped, and seeded 1 small onion, finely chopped 1/4 cup raisins 1/4 cup slivered almonds. 12 dried dates, chopped 1/4 cup chopped crystallized ginger 1/2 cup cider vinegar 1t salt 1t dry mustard 3T chopped fresh sage or 1T dried Place all ingredients except 2T of the sage in a non-aluminum pan and cook over medium low heat, stirring, until the sugar dissolves. Increase the heat and boil until the cranberries pop and the mixture thickens slightly, about 5-10 minutes. Spoon into one or more sterilized jars (recipe makes 8 half pints - plenty for the entire holiday season), wipe the rims clean, and seal tightly. The chutney can be refrigerated for up to 6 months. To store up to one year, process in a hot-water bath for 15 minutes. Store in a cool, dark place.
09/30/2009 4:33:23 PM CDT
Vincent Tremain says ...
Crab Stuffed Mushrooms is one of my favorites. To make the filling take one package Cream cheese at or near room temperature and place in mixing bowl. Add to it about 3 to 4 ounces of finely chopped crab meat. (For a less expensive treat use imitation crab). Use a hand mixer at slow speed to mix the crab and cream cheese. You can do it by hand but your arm will get tired quickly. Set aside. Take a couple of dozen medium sized button mushrooms and remove the stems. Place on a cookie sheet and place in the over for 8 to 10 minutes at 350. Remove from oven. You will see that each of the mushrooms has a pool of liquid in them. Dump the liquid to empty the mushrooms and dispose of liquid. Place mushrooms back on cookie sheet. Using a spoon put a good dollop of stuffing in each mushroom. Cover each mushroom with a bit of shredding cheese. I usually use medium cheddar. Place mushrooms back in the oven for 5 to 8 minutes or until the cheese just starts to get golden on the edges. I have never priced it out but for a very tasty treat it is relative inexpensive.
09/30/2009 4:33:42 PM CDT
Romy Kittrell says ...
Ingredients: 1 4 oz. package Chevre (not seasoned) 1 8 oz. package of cream cheese, room temperature 1 head of garlic 1/4 cup sun dried tomatoes in olive oil kosher salt and freshly cracked black pepper to taste 1 head Belgian endive, leaves separated 2 TBSP. fresh basil, chopped a la chiffonade Roast the whole garlic in a 425'oven until soft. Squeeze garlic cloves into food processor and pulse until smooth with sun dried tomatoes (using some of the oil from the jar to help combine and for flavor.) Add softened cream cheese, chevre, salt and pepper and pulse until smooth. Pipe or spread about 2 tsp. of cheese mixture on the root end of each endive leaf. Arrange on platter and top with basil chiffonade. Should make about 20 hors d'oeuvres.
09/30/2009 4:33:44 PM CDT
Toni Bogolub says ...
Cream Cheese Bites Ingredients 2 8-0z. bars cream cheese (light is okay; don't use fat-free) 2-3 eggs (3 for light cream cheese, 2 for regular) or use any egg substitute in the appropriate amounts 1 tablespoon granulated garlic or garlic powder I loaf bread (whole wheat is okay, but white is better), crusts removed, each slice cut into quarters Take 2 bars of cream cheese; place in mixer bowl. Add the 2-3 eggs and 1 tablespoon of granulated garlic or garlic powder. Mix until thoroughly combined and smooth. Take quartered bread; spread cream cheese and garlic mixture on each slice. Place cream cheese side up on a cookie sheet. Put under broiler until top of cream cheese mixture is browned (anywhere from 2-8 or 9 minutes, depending on your broiler).(Watch them carefully; it can go from "not brown at all" to "oops, I burned it!" in just a minute.) Repeat until all the bread and all the garlic mixture is used up. Makes a whole lot of little squares, depending on the number of slices in your loaf of bread. But don't worry - one is never enough! We can go through a whole recipe for 6 people as an appetizer.
09/30/2009 4:34:09 PM CDT
AB says ...
Black bean dip is the cheapest and most delicious appetizer! I buy 2 cans (each 15oz) of black beans, cut up a medium white or yellow onion, sautee the cut onion in about 2 tbsp of butter, throw the beans in (with the juice, do NOT drain!) and add some spices (cumin, crushed red pepper, garlic powder, doesn't need salt but you can add)- walaa! Cook it until the juice is gone and the beans are almost solid- then let it sit and it will thicken. Makes a ton, but it's always gone!... Pair with pita chips or I generally use tortilla chips. You can add some tomato if you wish.
09/30/2009 4:35:36 PM CDT
Kate says ...
I take a roasted chicken shred the meat for a couple meals. For my small bites I take half the chicken chop it up. Mix in shredded carrots and Toby's Feta Dressing and fill the 365 mini wheat pitas halved. Garnish with a cucumber slice. If I have yogurt I make a tzatzki sauce to accompany the pitas.
09/30/2009 4:36:48 PM CDT
lynn collver says ...
I love to offer a giant bowl of crisp,cool,UNCUT,fresh fruit and a variety of dips (and don't forget the peanut butter)and crackers. Simple and to the delight of those who are looking for stressfree ways to enjoy the evening these really hit the spot! Small bites means frosted grapes,frozen after washed and rolled in sugar,served chilled! Beautiful and excellent in taste! By the way,there is no better place to find unusual crackers & dips than at Whole Foods! Collect different types of crackers from now until your holiday party,it's easy on the budget and leaves simple shopping at the last minute. Take it easy,your quests will love you for it !
09/30/2009 4:39:01 PM CDT
Carol S. says ...
~One very long English Cucumber ~One Container Tofutti Cream Cheese ~ 2-3 drops of Annie's Vegan Worchestershire Sauce 1/2 of a mock veggie or chicken boullion cube crushed to a powder 1/2 cup ground Walnuts (or Ground Pecans or Ground Pistachios if on sale) 1 tsp crushed Parsley 2 minced Garlic Cloves 1/4 cup minced medium Vidalia Onion pinch Salt, 1/8 tsp Black Pepper, and...Paparika and Dill Weed to dust the tops. In a medium mixing bowl mix the cream cheese, Worchestershire Sauce, crushed boullion cube, ground nuts, parsley, garlic, onion, salt, and pepper together, thoroughly; cover and set aside in the fridge - on a middle shelf toward the front. Slide tines of a dinner fork down the length of the outside of the cuke to make those neat, decorative grooves. Slice off ends of Cuke(enough to get rid of the pointy ends). Slice *Cuke "coins" 1/8 to 1/4 in. thick. *If you find a really long cuke, you will end up with, at least 3 - 4 dozen "coins". Place coins on a decorative platter. Take out filling mix from the fridge and stir 'til as smooth as can be! If you have a decorator with a medium tip, place cream cheese mixture in decorator then spritz mixture on the "coins" - evenly, equally, and generously. Dust appetizers with dill weed and paprika. If you can find sliced black olives on sale, a slice on each of these really adds to the presentation, taste, and texture - Enjoy! ~I've figured these come to, about, 35 to 42 cents each. Vegan AND Delicious!! (P.S. - sometimes I ad 1 -2 heaping teaspons of Follow Your Heart Vegan Veg Mayo, & it still keeps it under 50 cents per appetizer).
09/30/2009 4:39:09 PM CDT
darnell griffin says ...
Stuffed Celery 1 stalk of celery cut into 3-inch pieces 1 8-ounce tub of dalmon flavor soft cream cheese at room temperature Wth a spoon or cake icing piping bag with star tip, fill celery pieces with the salmon spread. arrange on a decorative platter. Serve. Easy, Quick and inexpensive.
09/30/2009 4:41:07 PM CDT
Sheila Freedle says ...
CREAM CHEESE APPETIZERS: Loaf of Sliced Bread 1 Large Block Cream Cheese (softened) 2-3 Tbsps. Milk 1-2 Tbsps. Worcestershire Sauce Salt & Pepper (to Taste) Garlic Powder (to Taste) 1 Small Jar Pimientos Chopped Parsley Chopped Chives 1-2 Jars of Ready to Eat Shrimp Cocktail 1 Small Jar Green Olives Cut bread slices into small "rounds" (you can get about 3-4 rounds from each slice - the leftover bread can then be used for turkey or chicken stuffing later on!). You can either keep the "rounds" soft, or lightly toast them on a pan in the oven. Mix together the softened cream cheese, milk, Worcestershire sauce, garlic powder, salt and pepper (may use any preferred spices to your individual taste). Spread bread rounds with cream cheese mixture. Garnish the "rounds" with a wide array of toppings - I like to put thinly sliced pimientos strips with chives on some, the shrimp cocktail mixture with some parsley for garnish on others, and a few chopped or sliced green olives on others with maybe a couple of thinly sliced pimiento strips on top for some extra pizzazz!! These little appetizers look colorful and beautiful on a large tray, and they get gobbled up quickly! People always want to know "how I made these", and they always get "rave" reviews! You will enjoy the compliments you receive on these tasty little treats, while knowing that you didn't spend a fortune creating them. Plus, you can get creative by using just about ANYTHING for toppings! Go Wild!!!
09/30/2009 4:42:05 PM CDT
CJ says ...
Long grain rice and spicey tomatoes sauce with turkey meat and black beans.
09/30/2009 4:42:08 PM CDT
Tonya Formby says ...
I'm not much of a big cook so one of my favorites is the Cedar's Artichoke and Kalamata hummus ($2.99) and a bag of Stacy's Naked baked pita chips ($5.99) Put into a nice serving dish and you have a great, easy and delicious party dip!!
09/30/2009 4:42:28 PM CDT
Laura Nelson says ...
Choco-Nut Pretzels 1 cup white chocolate chips 1 cup semi-sweet chocolate chips 1 cup brown sugar, packed ½ cup butter 2 cups whipping cream ½ tsp vanilla extract 1 cups pecans 1 cup almonds 25 large pretzel rods In a saucepan, combine brown sugar, butter, and whipping cream. Bring to a boil over medium heat and simmer, stirring constantly, for about 15 minutes. Remove from heat and stir in vanilla. Cool until thickened, after about 15 to 20 minutes. While the dip is thickening, chop the nuts and the white and semi-sweet chocolate chips in a food processor. Once the caramel dip has thickened, dip each pretzel into the caramel mixture, covering 1/2 of the pretzel. Then, roll the pretzel into the nut and chocolate chip mix. Let them stand on wax paper until the caramel has set. Makes 25 pretzels.
09/30/2009 4:42:41 PM CDT

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