Appetizers & Hor'dourves
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Bacon Roll-Ups
Photo and recipe presented by
The Oliver Inn Bed & Breakfast
South Bend, Indiana
1 can whole water chestnuts
1 lb. bacon
Cut each bacon strip in thirds, wrap
chestnut and secure with toothpick.
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1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar
Mix and pour over bacon roll-ups. Bake at 350 degrees for 45 minutes. Serves 6.
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Mushrooms Stuffed with
Sweet Italian Sausage
12, 2-inch white mushrooms
4 Tbs. olive oil, divided
1/2 pound sweet Italian sausage,
removed from casing
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1/2 cup finely chopped shallots
1 tsp. finely chopped garlic
3/4 cup fresh bread crumbs
2 Tbs. chopped parsley
3 Tbs. freshly grated Parmesan cheese, divided
2 Tbs. seasoned dry bread crumbs
1. Wipe mushrooms with a damp paper towel. Trim the bottom of the stems and remove them from the mushrooms. Finely chop the stems and set aside.
2. Heat 2 tablespoons of the olive oil in a 10-inch All-Clad Sauté Pan. Add the sausage and cook 3 to 4 minutes breaking up meat into small pieces with a spoon. Add the shallots, chopped mushroom stems and garlic. Continue to sauté for about 3 minutes or until most of the liquid has evaporated. Remove from the heat. Add the fresh breadcrumbs, parsley, and 2 tablespoons of the cheese. Adjust the seasonings.
Preheat the oven to 400°F. Generously oil an All-Clad 9-inch Round Baker. Fill each mushroom cap with a hefty tablespoon of stuffing, mounding it in the center. Combine the remaining tablespoon of Parmesan cheese with the dry bread crumbs and sprinkle generously over the top of the mushrooms. Drizzle with the remaining olive oil. Bake for 15 to18 minutes or until the mushrooms are tender and lightly brown on top.
Recipe Courtesy of
Sur La Table
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Chicken and Shrimp Satays
12 jumbo shrimp, deveined, tail-on, halved
3 boneless chicken breasts, sliced lengthwise into 1/2" thick strips
2 cups Cranberry-Teriyaki Glaze, divided (recipe below)
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Prepare a hot grill, greased with cooking spray. Meanwhile, thread shrimp onto skewers (about 3 each) and thread chicken, lengthwise, onto skewers to encourage even cooking. Brush shrimp first with 1 cup Cranberry-Teriyaki Glaze and season shrimp with salt and pepper. Brush chicken with same cup of Cranberry-Teriyaki Glaze and season chicken with salt and pepper.
Grill satays on both sides until cooked through, about 5 minutes a side for chicken, about 3 minutes a side for shrimp. To serve, arrange on satay plates with reserved cup of Cranberry-Teriyaki Glaze in dipping bowl.
Cranberry-Teriyaki Glaze - About 3 cups
1 large red onion, sliced
1 tablespoon minced ginger
1 cup dried cranberries
Zest and juice of 1 orange
1 cup naturally brewed soy sauce
2 cups cranberry juice
½ cup sugar
¼ cup grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Procedure
1. In a sauce pan coated lightly with oil on high heat, saute the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% on low heat, about 10-15 minutes. Check for flavor.
2. Immediately, transfer to a blender and blend until smooth (with small bits is preferable), drizzling in the oil. Do not blend super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge.
Recipe from
Sur La Table
Apricot Wraps
1 (14-ounce) package dried apricots
1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce
Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a wooden pick. Place on two ungreased 15 x 10 x 1-inch baking pans. Bake, uncovered at 375*F (190*C) for 25 minutes or until bacon is crisp, turning once. Transfer to paper towels to drain. In a small saucepan, combine jelly and soy sauce; cook and stir over low heat until warm and smooth. Serve as a dipping sauce.
Makes about 4 1/2 dozen appetizers.
Endive with Blue Cheese
3 oz Cream cheese
3 oz Bleu cheese
3 Tablespoons Unsalted butter
1/4 cup Whipping cream
2 large bunches Belgian endive
paprika
Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.
Makes about 2 dozen appetizers.
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Mini Quiches
Make bite-size quiche that deliver big taste! Serve them for a brunch buffet or a simple appetizer.
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1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)
1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.
Recipe reprinted by permission of ©Betty Crocker
Pineapple Cheeseball
Perfect for the holidays!
2 pkg (8 oz) Cream Cheese
1 Can 8 oz Crushed Pineapple, drained
1/4 cup finely chopped green pepper
2 tbs finely chopped onion
1 tbs seasoned salt
1 Cup crushed Pecans
Garnish:
Canned Pineapple Slices
Cherries
Parsley Sprigs
Assorted Crackers
In medium bowl, with fork, beat cream cheese until smooth. Gradually stir in pineapple, 1/2 cup pecans, the green pepper, onion and salt. Shape into ball, roll in remaining nuts, wrap in plastic film, refrigerate overnight.
Cheddar Bacon Log
1 (8 ounce) package cream cheese, softened
3 tbsp mayonnaise
1/8 tsp Worcestershire sauce
3 drops hot pepper sauce
1/4 cup bacon, cooked crisp, crumbled
2 cups shredded cheddar cheese
2 tbsp green onions, sliced
1 cup pecans, toasted, chopped
Combine cream cheese, mayonnaise, Worcestershire sauce and hot pepper sauce in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in bacon, cheese and green onions. Cover; refrigerate for 2 hours.
Form cheese mixture into log shape or cheese ball; roll in pecans to coat. Wrap in plastic food wrap; refrigerate until well chilled (at least 2 hours). Serve with crackers.
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Bacon Wrapped Figs
1 package (12 ounces) fully cooked cottage or Canadian-style bacon
2 packages (8 ounces each) dried whole Calimyrna figs, stems removed
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30 pistachio nuts
30 small fresh basil leaves
1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.
2. Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan.
3. Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.
Recipe and permissions from Betty Crocker
Tiramisu Mascarpone Fondue
Crisp Italian ladyfingers
Large, whole strawberries, with stems attached
Ripe peaches, cut into wedges
1 tsp Instant Espresso Powder
1 tbsp boiling water
1 (17-ounce) container mascarpone cheese
1/4 cup confectioner's sugar
2 tbsp sweet marsala wine
2 tsp constarch
3 large egg yolks, at room temperature
Bittersweet Chocolate, finely chopped, for serving
1. In a small bowl, dissolve the espresso powder in the boiling water. In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners' sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.
2. In a medium bowl, whisk the egg yolks to combine. Gradually whisk in about 1/2 cup of the warm mascarpone mixture. Whisk the egg yolk mixture into the mascarpone mixture. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Place the chopped chocolate in small, individual bowls.
3. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.
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Cheesy Herb and Beef Bites
Just four ingredients are all you need to prepare these no-bake bites that are ready in a mere 15 minutes!
10 thin slices roast beef, about 4
inches in diameter (from 6-oz package)
1/4 cup garlic-and-herbs spreadable
cheese (from 4- to 6.5-oz container)
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1/4 cup finely chopped red bell pepper
2 unpeeled cucumbers, cut into 40 slices
1. Unfold each beef slice so that it is flat. Spread each slice with 1 teaspoon cheese and 1 teaspoon red bell pepper. Carefully roll up.
2. Cut each roll into 4 pieces. Place each beef roll on cucumber slice. Serve immediately.
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Baked Spinach Balls
Ensure a delicious beginning to any meal with these appetizers packed with flavor and nutrient-rich spinach. Spinach is a great source of iron, which is important in the fight against anemia.
2 cups sage and onion or herb-seasoned bread stuffing mix
1 small onion, chopped
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
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1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup fat-free reduced-sodium chicken broth
2 egg whites, beaten
Dijon or honey mustard (optional)
1. Combine bread stuffing mix, onion, cheese, garlic, thyme and pepper in medium bowl; mix well. Combine spinach, broth and egg whites in separate medium bowl; mix well. Stir into bread cube mixture. Cover; refrigerate 1 hour or until mixture is firm.
2. Preheat oven to 350°F. Shape mixture into 24 balls; place on ungreased baking sheet. Bake 15 minutes or until spinach balls are browned. Serve with mustard for dipping, if desired. Garnish, if desired.
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Layered Shrimp Appetizer
This is an impressive but extra easy appetizer to serve to friends.
1 (8-ounce) package cream cheese
2 tablespoons milk
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup coctail sauce
6 ounces cooked small shrimp
2 tablespoons sliced green onions
Crackers
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Combine cream cheese and milk in small bowl until smooth. Stir in cheese, reserving 2 tablespoons for topping. Spread cream cheese mixture on bottom of 10-inch round serving dish; spread evenly with cocktail sauce. Top with shrimp, onions and reserved cheese. Cover; regrigerate at least 1 hour. Serve with crackers.
Yield: 10 servings
More appetizer recipes at LAND O LAKES®
Roasted Red Pepper Stuffed Mushrooms
12 large (about 12 ounces) fresh white mushrooms
3 tablespoons olive oil, divided
1/2 cup diced roasted red peppers (from a 7-ounce jar)
1 teaspoon minced garlic
1/2 teaspoon salt
0 1/8 teaspoon ground black pepper
2 tablespoons dry white wine
1/4 cup shredded smoked Gouda cheese
2 tablespoons unseasoned dry bread crumbs
Preheat oven to 350 degrees F. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.
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Chef/Owner Philippe Chin Chanterelles, Philadelphia
YIELD: 4 Portions.
Mushroom Pinwheel
1/2 lb. Fresh White Mushrooms
1/4 cup Butter or Margarine
1/2 cup Onion, finely minced
1/2 cup Sesame Seeds, divided
1 tsp. Salt
1 tsp. Lemon Juice
1/4 tsp. Ground Black Pepper
1 - 13 3/4 oz. pkg. Hot Roll Mix
2 tbs. Milk
Rinse, pat dry and finely chop fresh mushrooms and set aside. In a medium skillet melt butter. Add onion and sauté for 3 minutes; add reserved mushrooms; sauté 5 minutes. Stir in 2 tbs. of the sesame seed, lemon juice and black pepper; cool. Prepare roll mix as label directs. On a lightly floured board roll out dough to an 18 x 12-inch rectangle. Spread mushroom mixture over dough to within 1 inch of edges; roll dough lengthwise, jelly roll fashion. Brush all sides of roll lightly with milk. Sprinkle all sides with remaining 6 tbs. sesame seed. Cut crosswise into 12 pieces. Place, cut side up, on greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake in a pre-heated moderate over (375 deg.) for 25 minutes or until golden. Serve with brown gravy and roast pork if desired.
YIELD: 12 Portions
Hot Cream Cheese Canapes
Easy and Nummy Recipe
8 ounces cream cheese, softened
1 egg, lightly beaten
1/2 onion, minced
Salt and ground pepper
30 small bread squares, toasted
Preheat the broiler, mix the cream cheese, egg, onion, and pepper together, mashing them well with a fork, add salt to taste. Spread generously on toasted bread and run under the broiler until puffed and lightly browned. Serve at once.
Garlic Cheese Fondue
1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes
Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
Set fondue over candle or canned heat. Serve fondue with bread.
Servings: About 8 - 10
Swedish Meatballs
Swedish Meatballs make wonderful appetizers. Try Swedish cranberries called Lingonberries found in most large supermarkets on the gourmet preserves shelf.
1 lb. lean ground beef
1 lb. pork, ground
1 c. fresh bread crumbs (4 slices chopped in blender)
1 onion, chopped
3/4 cup milk
2 eggs, beaten
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. ground black pepper
1 tsp. salt
2 tbsp. chopped fresh parsley (optional)
Gravy:
Serve meatballs in a brown gravy. Add 2-3 tablespoons sour cream and 1 teaspoon dried dillweed or 2 tablespoons fresh dillweed.
Place ground beef and ground pork in a large mixing bowl. Sprinkle with bread crumbs, onion, salt, pepper, spices and egg. With hands, mix together until everything is well blended, adding milk gradually until mixture becomes a paste (mixture will be quite loose).
Roll mixture into small balls, between 3/4 inch and 1 inch in diameter, not larger. Swedish meatballs are small! Fry in butter in large heavy skillet, over medium heat, turning frequently until lightly browned all over. Place in a bowl which as been lined with paper towels. Over low heat, and retaining brown bits in pan, make a brown gravy. When finished, add sour cream and dillweed. Return meatballs to pan, reheat in gravy until heated through (5-10 minutes).
Swedish meatballs are traditionally served with mashed potatoes, vegetables and Lingonberries, but cranberry sauce can be substituted.
 
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