Who doesn't love appetizers? These appetizer recipes for baby showers are perfect finger food that isn't too heavy but won't leave your guests suffering from sugar overload with only cupcakes as the main course.
1/4 cup tomato juice
1 (6 1/2 or 7 1/2 oz.) can crab meat (drained and flaked)
1 Tablespoon chopped parsley
1/4 teaspoon salt
Dash of pepper
1 egg, well beaten
1/2 cup fine dry bread crumbs
1 Tablespoon Worcestershire sauce
9 slices bacon (cut in half)
Mix tomato juice and egg.
Add crab meat, bread crumbs, parsley, lemon juice and seasonings. Mix thoroughly.
Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick.
Bake in oven at 350-400 degrees until bacon is lightly brown. Makes 18 rolls.
8 oz. dairy sour cream
1 package (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 cup grated Cheddar cheese
1/2 cup chopped green onion
5 (10 inch) flour tortillas
Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends.
Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.
4 lg. heads garlic (at least 2 1/2 inches in diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 oz.) wheels brie, toasted baguette slices
Preheat oven to 350 degrees. Remove all but one layer of skin from garlic; do not expose flesh.
Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil.
Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score large X in top of each wheel of cheese.
Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Makes 8 servings.
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
1/2 cup prepared pizza sauce
4 oz. (1 cup) shredded Casino brand natural Muenster cheese
Fresh oregano, if desired
(Or 100% natural Kraft shredded low moisture part-skim Mozzarella cheese).
Heat oven to 375 degrees. Remove dough from can in rolled sections; do not unroll.
Cut each roll into 12 slices; place cut side down, 1 inch apart, on ungreased cookie sheet.
Bake at 375 degrees for 10 minutes. Remove from oven.
Spoon about 1 teaspoon sauce on top of each slice; sprinkle cheese over sauce.
Return to oven; bake 3 to 5 additional minutes or until edges are golden brown and cheese is melted. Garnish with oregano. Serve warm. 24 snacks.
2 packages Lil Smokies
1 can of Coca-Cola
ketchup (enough to cover Lil Smokies)
In a Crock-Pot, add 2 packages of Little Smokies. Cover with enough ketchup to suit, and pour 1 can of Coca-Cola over the Smokies and ketchup mixture.
Cook on high for 2-3 hours. Simmer on low for an additional 30 minutes.
1 cup soft bread crumbs (2 slices bread)
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup milk
Sour Cream Sauce (see below)
Boiled potatoes or hot cooked noodles
Minced parsley for garnish
SOUR CREAM SAUCE:
2 Tablespoon butter
2 Tablespoon flour
1 cup beef broth
1/2 teaspoon salt
Dash cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup dairy sour cream, room temperature
Blend ground beef, egg and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, ground cloves, nutmeg, cinnamon and milk. Form 50 one-inch diameter meatballs and fry. Serve in sauce from a chafing dish.
Sour Cream Sauce:
Pour all excess-oil from fry pan. Add butter to brownings. Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper and Worcestershire sauce; cook, stirring until thickened and bubbly. Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.
1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano
Melt butter in skillet. Cook onion until translucent.
Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly.
Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture.
Bake at 350°F for 15 minutes.
1/4 teaspoon prepared mustard
1/8 teaspoon dill
3 Tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon salt
1-2 teaspoons milk
Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
Makes about 6 servings.
1 can cheese soup
1/2 cup thick and chunky salsa
1 lb. boneless skinless chicken breast
Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.
Bake in a 350°F oven for about 7 minutes.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 Tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne
In a medium bowl, mash together the avocados, lime juice, and salt.
Mix in onion, cilantro, tomatoes, and garlicup Stir in cayenne pepper.
Refrigerate 1 hour for best flavor, or serve immediately.
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped 1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.
Garnish with black olives.