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Auroragold says ...
Tortilla roll-ups! They can be made ahead of time, are festive looking and can contain fillings to meet any and all tastes (yes, even kids). Before the party: simply lay out a tortilla of your choice (plain or flavored) and layer fillings (examples follow). Roll up, wrap in plastic wrap and refrigerate Day of the party: after removing the roll-up from the refrigerator, remove the plastic wrap and slice into pin wheels. Arrange on platters. Filling options are limited only by your imagination: turkey, gouda and cranberry sauce ham, swiss and champagne mustard salami, provolone and dijon roast beef and roasted red peppers peanut butter and jelly banana and apple butter Don't forget some vegetarian options! You can also leave the sauces/spreads in labeled bowls instead of spreading on the roll-ups
09/30/2009 4:43:10 PM CDT
Marla B. Hughes says ...
Appetizer Sized Spinach Balls 2 packages chopped spinach (thawed and drained well) 1 cup fresh shredded parmesan or romano cheese 4 beaten eggs 1/2 cup butter, softened 1/2 cup cream cheese, softened 1/4 cup finely minced sweet onion 1 1/2 cups seasoned stuffing cubes 1/4 teasp. garlic powder 1/4 teasp. ground pepper 1/2 teasp. salt Cream together softened butter and cream cheese in large bowl. Add rest of ingredients to bowl and mix well, incorporating everything together. With wet hands, shape mixture into teaspoon sized balls. Place on lightly greased baking sheet and bake at 350 degrees for 18-20 minutes. May be served warm or at room temperature. Makes approximately 36-42 spinach balls.
09/30/2009 4:43:26 PM CDT
colleen says ...
I made these yesterday for a party and they were gone in minutes! I call them "bacon crisps". Only 3 ingredients - Top rectangular crackers (I use whole grain) with a small square of parmesan cheese. Wrap 1/3 of a slice of bacon around the cracker (completely covering the cheese), place them on a broiler pan and bake them in the oven @ 200 degrees for 2 hours. The best part is they can be eaten hot or cold, they make your house smell fabulous and if you can wait to eat them after the yummy smell, they can be frozen.
09/30/2009 4:45:06 PM CDT
Susie Mershon says ...
I have made these before and everyone loves them. Take crostini bread (or crackers) and spread evoo on them. Bake until they are toasted. When cooled to the touch spread some soft goat cheese on them and take a peppadew pepper and put a small piece of pepper on the top. They are yummy!
09/30/2009 4:45:13 PM CDT
Arlene Kreit says ...
add this ingredient to recipe submitted for Buffalo chicken dip---one package of cream cheese softened.
09/30/2009 4:45:14 PM CDT
jade says ...
I started making a White Bean-Tomato-'Un-Chicken' dish several years ago. I'm a long time vegan so I use a mock 'chicken'. It makes an excellent side dish, or you can spoon it onto toasted Italian bread, Bruschetta-style. You need one can of small white beans. Either a dozen sliced grape tomatoes, or a can of fire roasted diced tomatoes. 1 bay leaf. 1 shallot. A small (about 3/4") strip of 'unchicken' breast. I like May Wah's "Healthy Chicken". Seasonings: a lemon wedge, garlic granules, salt, black pepper, a dash of soy sauce. Drain the beans. Heat the 'un-chicken' strip until it's warm. Dice it. Set is aside. Dice the shallot. Squeeze the lemon wedge into an ounce of water. Heat a skillet over a medium flame. Once it's hot, pour in a small amount of olive oil and coat the pan. Add the shallot and stir until the edges are brown. Then add the beans, tomatoes (or sauce) and bay leaf. Stir. Add all of the seasonings and the lemon water. Add the 'un-chicken'. Lower the flame to low. Let cook, stirring occasionally for about 5 minutes.
09/30/2009 4:47:00 PM CDT
Arlene Kreit says ...
important: Ingredient to be added to my Buffalo chicken dip is one package of cream cheese softened.
09/30/2009 4:47:53 PM CDT
Karen Simmons says ...
Colorful Holiday Tortellini Skewers ... while boiling a package of tortellini, chop sun-dried tomatoes (in oil) into small bites, and wash the leaves of a bunch of fresh sage. Skewer a tortellini on a toothpick with a sage leaf topped with a piece of the sun-dried tomato. Arrange on a serving plate and sprinkle parmesan over the skewers ...just a little snow effect as well as added flavor.
09/30/2009 4:48:30 PM CDT
Tanya Franklin says ...
Artichoke/Pesto Dip One of my favourite recipes calls for one package of cream cheese spread on the base of a serving plate. I like to use a long rectangular plate. On top of that place a thin to medium layer of pesto (depending on how much you like the taste). Cut up some artichoke pieces and spread on top of that and finish of with some grated parmesan. Serve with crackers and vegetables.
09/30/2009 4:49:10 PM CDT
Jeannie Fernsworth says ...
Hot Potatoes Needed: small, mini red potatoes or small fingerling potatoes ricotta or sour cream fresh chives olive oil sea salt or black volcanic salt cavair (optional) small scoop or small knive Scoop the center out of the potatoes Rub with olive oil Place on a baking sheet and bake at 350F for 10 to 15 minutes or until done and a little toasty looking Mix ricotta or sour cream with finely chopped fresh chives Cool and scoop a dab of ricotta or sour cream chive mix into the middle Top with a sprinkle of black volcanic salt or caviar, whichever you like. Serve garnished with parsley. Everyone will think that is tasty tidbit is very JACKIE O!
09/30/2009 4:49:10 PM CDT
Irene Dockins says ...
Every time I serve these, they vanish before I know it! Even people who 'don't like' curry, love the sauce. Great for any kind of gathering especially around the holidays. Seems very lavish and special but are really very easy to make. Baked Coconut Shrimp With Curry-Apricot Dipping Sauce 24 fresh or frozen jumbo shrimp with tails- peeled and de-veined 1 cup mayonnaise (low fat OK or experiment with yogurt or sour cream if you prefer) 3 tablespoons apricot preserves 1 teaspoon curry powder 1 ½ cups shredded unsweetened coconut, toasted ¼ cup cornstarch 1 tablespoon sugar ½ teaspoon salt 3 egg whites, slightly beaten Preheat oven to 400 degrees 1.For sauce (chill for at least one hour before serving) • In a small bowl stir together the mayonnaise, apricot and curry powder. Cover and chill until ready to serve. 2.Thaw shrimp if frozen. Rinse, pat dry. Set aside. 3.Spray a 15 X 10 X 1 inch baking pan with olive oil spray and set aside 4.In a large shallow dish, combine the toasted coconut, cornstarch, sugar and salt. 5. Place the beaten egg whites in a small shallow bowl. 6.Dip shrimp one by one into the egg white and coat with coconut mixture- pressing mixture firmly onto the shrimp. 7.Place coconut covered shrimp on baking pan in rows. 8.Bake for about 10 minutes in 400 degree oven until shrimp are pink/opaque and coconut is golden. Turn once halfway through. You will smell them when they are ready. 9.Serve with sauce
09/30/2009 4:50:51 PM CDT
Sarah Jane Harmon says ...
Very easy, quick, simple, light and inexpensive, but everyone loves these two appetizers! They are colorful and pretty. And HEALTHY. 1. Arrange on a plate: - organic hard-boiled egg quarters around the outside edge - organic tomato wedges (smallish) in ring just inside ring of egg wedges. - mound of black pitted small or med olives in center. I use canned olives; rinse them well. - sprinkle eggs and tomatoes with a little sea salt and a bit of paprika on the eggs for color. Provide serving fork or pincers to transfer to napkin or small plate. 2. On toothpicks or short skewers: - a green or black olive - a small piece of cheese - half an organic strawberry or other seasonal fruit Way less than 50 cents per serving. And HEALTHY! Bon appetit!
09/30/2009 4:51:55 PM CDT
Kelley says ...
Sweet or Spicy Mini-Potato Pancakes: 3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds) 1 cup Cheddar Cheese, grated 3 eggs 2 tablespoons chopped parsley 1/2 teaspoon crumbled dried sage 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon white pepper oil for frying Toppings: Sour cream, salsa, applesauce 1.) In a bowl, mix the cheese, eggs, parsley, sage, flour, salt and pepper. Set aside. 1.) Grate potatoes on grater blade of food processor (or use box shredder). 2.) Place grated potatoes on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration). 5.) Add to bowl and mix well. 6.) Heat about 1/8-inch oil in a large skillet over medium heat. 7.) Slide rounded tablespoons of the mixture into the hot oil. 8.) Cook 3 minutes on each side or until goldenbrown. Drain on paper towels. 9.) Put some of the pancakes out with a bit of applesauce on top. For the rest, mix a little thick salsa with some sour cream to top.
09/30/2009 4:52:10 PM CDT
Tanya Franklin says ...
Strawberry Marshmallow Dip Take one container of cream cheese. Mix it together with a jar of Marshmallow. Cut up strawberries, canteloupe (or any fruit you like) and dip.
09/30/2009 4:52:10 PM CDT
Traci Muir says ...
A very simple, pretty, and tasty appetizer that's VEGAN! Ginger Avocado Canapes Ingredients: 8 Ginger Snaps 1 ripe avocado 4 tbsp extra virgin olive oil 2 tbsp pine nuts Directions: Mash the avocado with 3 tbsp of the olive oil. Spread the paste on each ginger snap and then drizzle the remaining tablespoon of oil over the top. Lightly toast the pine nuts then sprinkle on top. Serve and enjoy! Serves: 4 Prep time: 10 minutes All items can be purchased at Whole Foods and organic versions may be substituted for just a few cents extra!
09/30/2009 4:54:26 PM CDT
Tya Collier says ...
Stuffed Mushrooms: 1 lb button mushrooms/ 1/2 onion,finely chopped/ 1/2 cup seasoned bread crumbs/ 1 T. olive oil/ 1 t. paprika/ salt & pepper to taste. Preheat oven to 350 degrees. On medium heat, heat oil in skillet. Remove stems from mushrooms & finely chop. Add stems & onion to skillet & cook until soft, about 2 minutes. Add breadcrumbs and seasonings & cook for another 2 minutes. Stuff caps with mixture and bake on a non-stick tray for 20 minutes or until tender.Enjoy!
09/30/2009 4:55:21 PM CDT
Jigna Patel says ...
A great sweet appetizer that's always a hit at my place are mini fruit pizzas. It's fast and simple to make. 1) Basically, you make small sugar cookies, your "dough". 2) Once they cool, spread them with some chocolate hazelnut spread (like Nutella) which is basically you "sauce". 3) Then, decorate with sliced fruit like strawberries, kiwi, or grapes, your "toppings". 4) And ta-da, you have quick, easy, CHEAP, and impressive sweet appetizers that will dazzle Anyone! Enjoy!
09/30/2009 4:55:52 PM CDT
Suzanne says ...
Mexican Real Deal Take one jar of 365 Whole Foods salsa. To this add one ripe mashed avocado. Place into serving dish. Sprinkle with minced red onion (opt.) Serve with blue corn chips. Yum-m-m! So easy to prepare and a guaranteed pleaser. Beats buying expensive premade dips.
09/30/2009 4:56:24 PM CDT
Mary Derubeis says ...
I would like to win the appetizer contest and am submitting a garlic dip recipe. I put cream cheese and garlic cloves into a food processor, sprinkle a bit of wortceshire sauce and pulse. The combination is easy to form into a ball which I then top with freshly ground pepper. It is a real crowd pleaser when served with crackers.
09/30/2009 4:56:26 PM CDT
Winnie B says ...
My all time favorite would be veggie lumpia. It has mung bean sprouts, japanese sweet potato and carrots, and a few shrimp, about 10. I simply cut the sweet potato in small cubes, about 1cm by 1cm and 2 carrots and saute them in a bit of vegetable oil in a pan, i season it with some salt and pepper and seafood seasoning, toss in mung beans until wilted but still has a bit of a crunch. I take it out and cool it on the side, then i saute in that same pan some shrimp with some seafood seasoning as well until cooked. i peel the shell of it, toss in the food processor and chop until fine. combine shrimp and veggie mixture together, place about 1 tbsp of filling in lumpia wrappers and wrap tightly, lumpia roll should be about 3 inches long and 1 inch in thickness. makes about 30-50 rolls. fry the rolls in vegetable oil until golden brown. dip is just 1/4 C vinegar, 1 garlic minced and salt and pepper to taste.
09/30/2009 4:56:41 PM CDT
Jeannie Fernsworth says ...
Cukecumber Coolies Needed: 4 medium sized fresh cukecumbers (Kirbys are good) Fresh chives (grow your own pot of chives, cheap, easy always fresh) feta cheese plain kefer fresh parsley Peel and slice cukes into 3/4" thick slabs Scoop out the center to form little cuke cups Mix feta, kefer and chopped fresh chives togeter until creamy Stuff cuke cups and sprinkle finely chopped parsley on top Cool as a cukecumber!
09/30/2009 4:59:47 PM CDT
Diana Artemis says ...
My favorite appetizer for the holidays, or any time is this Spinach and Artichoke Dip: 1 8 1/2-oz. can quartered artichokes 1 cup cooked spinach 1 cup vegan mayonnaise (try Vegenaise) 1 cup soy Parmesan cheese 1 tsp. garlic powder Salt and pepper, to taste •Drain the liquid from the artichokes and chop coarsely. Add to a large mixing bowl. •Drain excess liquid from the spinach, add to the mixing bowl with all the other ingredients, and mix well. •Serve with chips, toasted bread, or sliced fresh vegetables. Makes 10 servings
09/30/2009 5:00:15 PM CDT
Bianca Leon says ...
Mini Bagel halves topped with cream cheese, pesto sauce and a sliced cherry tomato or top mini bagel halves with goat cheese, roasted red pepper sauce and a sun-dried tomato.
09/30/2009 5:01:21 PM CDT
Elaine Acierno says ...
When unexpected guests drop by during holidays I have this mixture already made (sealed in foodsaver bags) in fridge. I slice and then serve, quick & inexpensive. (not that the mixture lasts in my fridge, we love this!) Quick Festive Crab Tortilla Rollups 1 8 oz. block of low fat cream cheese softened (you can use lowfat, fat free or regular cream cheese) - To quicky soften microwave for 60 seconds. 1 8 oz.package flaked imitation crabmeat (I use 8 oz. package but you can also use 10 -12oz. package) 1 tablespoon dried parsley flakes 1/4 tsp white pepper (can also use black) 1/2 tsp. Mrs. Dash Tomato Basil Seasoning Blend (can omit if you do not like this) 1 package of Sundried Tomato/or Spinach Tortilla's (can use both) Mix first five ingredients together. Then spread mixture on tortilla shells - depending on how thick you spread this will determine how many roll ups you will make. I can usually get 6-8 tortilla rolls. Roll up, chill then slice into pinwheels. If desired you can sprinkle lightly with any shredded cheese, before rolling up. *You can also add 1/2 diced red pepper & 1 sliced green onion also to the mixture, this makes for a more festive look. If you add the pepper, green onion & even shredded cheese will make the mixture cover more tortilla's.
09/30/2009 5:03:14 PM CDT
mary jo grant says ...
I do believe that Whole Foods has found the tasteful, nutritious way of eating some of those "foods" you never before might have tried. I am crazy over your selection of vegetables, etc. and would challenge other young people to try.
09/30/2009 5:06:50 PM CDT

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