Same old tired appetizers

[duh]

One of our functions for this Christmas Season requires that I come up with an appetizer.  Now I'm not saying that the appetizers I know how to make aren't good but.....I've done them again and again and again.

Does anyone have any new insight into make appetizers?

[MassMama]

the smoked salmon roll ups I did for thanksgiving were a big hit
Thin sliced smoked salmon or flaked
some herb wraps
1/2 cup shreadded havarty cheese
2 Tblsp shreadded parmasean cheese
4 oz cream cheese
3 diced green onions
1 Tblsp fresh chopped dill
mix all the cheese onion and dill together if using flaked salmon you can put that in too
spread the cheese on the wrap
if using sliced salmon put this on top of the cheese
Roll
put in the fridge for about an hour
Slice and serve

[landofoz]

I've made these several times in the past couple years and I'm always begged to make more.  Funny, no one in my family ever asks for the recipe, they just ask me to make more....

Spinach and Crab Appetizer Squares

2 packages (8 oz each) refrigerated crescent rolls
1 lemon
1 package (8 oz) imitation crab meat, coarsely chopped, divided
1 package (8 oz) cream cheese, softened
2 Tablespoons Mayo
1 garlic clove, pressed or finely chopped
2 Cups packed baby spinach leaves, thinly sliced
2 plum tomatoes, diced
1 teaspoon dill (optional, I don't know if I've ever used it)

Preheat over to 375*.  Unroll one package of crescent dough across one end of a cookie sheet, roll out the other package of dough so the edges meet the other dough's edge.  Use a rolling pin or your fingers to smush all the seams together, forming a main crust.  Bake 12-15 minutes or until golden brown.  Allow to cool completely.

Zest and juice lemon.  Combine cream cheese, mayo, 1 teaspoon lemon zest, all the lemon juice, and garlic, stir until smooth.  Add half the crabmeat.  Spread mixture evenly over the cooked crust.  Sprinkle spinach and tomatoes over this.  Add the remaining chopped crabmeat on top.  Cut into squares and serve.

If refrigerated, this will keep for a few hours before the crust begins to get soggy.

[patches]

Duh, I've got lots of recipes for appetizers that I used to take when our group went to the Trivial Contests, but I'm on my way to school right now so I'll have to look them up when I get home. 

[duh]

Those do look interesting.  I'm definitely tempted to try them.  They are definitely different than what I usually do.  I'm not sure about transporting your Spinach and Crab Appetizer Squares but if I have an open house I'll definitely use it. 

[duh]

BTW where do I find Herb Wraps?  Are these just like tortillas? 

[Triss]

What about a clam dip?  Dan makes one the whole family really likes.  I do not care for it as I do not like clams but it is a big hit with everyone else.

[duh]

that's always a problem with any seafood dish.  But, dips can be really easy to transport so I'm definitely interested if Dan will share the recipe.

[Triss]

Yep, he loves to share it... And it is very easy.  Here ya go... It is great served with either rippled chips or celery.

Dan's Clam Dip

3 Cans chopped clams (drain 2)
2 packages cream cheese
1 bunch green onions sliced thinly
1/2 cup sunflower seeds

Mix all ingredients together and chill.

[MassMama]

Yeah you can use tortillas too but the wraps are basically just square tortillas .. there are a bunch of different flavors Spinich sun dried tomato ect.. usually near the deli dept at the market 

[patches]

Okay, Duh, this is one of the things I used to take and everybody  loved it.  Actually, it's not the kind of dip you normally think of when someone says dip, since it's has more texture.   

Layered Taco Dip

Ingredients:

1 pound ground chuck (or beef) I like chuck!
1 packet of taco seasoning (I use Taco Bell)
1 16 oz. can refried beans
1 jar of salsa
1 16 oz. container of sour cream
1 package finely shredded cheddar cheese
1 can black olives  (sliced)
guacamole (optional)

Directions:

In a large frying pan brown meat; add taco seasoning according to package directions.  Stir in beans until heated through.  Then with a spatula, spread in 9 X 13 pan (I use my glass baking dish).  Next, layer salsa and sour cream (layer of guacamole is optional).  Sprinkle cheese on top.  Top with ripe olives.  Cover and refrigerate overnight.  Serve with tortilla chips.

Note: I use the guacamole because I love it, but sometimes I serve it on the side in a dish.  My son doesn't like the green in it, so why waste it if it means I can scoop more on mine.   

[patches]

Duh, this is what I'm taking to the Faculty and Staff Christmas party this year.  I made some of these last year and was asked to do a repeat performance. 

Braunschweiger Spread

Ingredients:

1/3 cup (2 oz.) of braunschweiger   
1 to 2 Tbls. drained pickle relish
1 tsp. Worcestershire sauce
8 oz. pkg. cream cheese (softened)
1/4 tsp. garli salt
1/2 cup chopped pecans

Directions:

In a small bowl, combine all ingredients, except pecans, mix well.  Chill about 15 minutes for easier handling.  Shape into ball; roll in chopped nuts. Cover and refrigerate about 2 hours or until firm and flavors have blended.  Serve with assorted crackers or small slices of rye bread. 

[patches]

Duh, here's another great recipe.  I never took this to the Trivial Contests because we had to mess with toothpicks, but I do take it to a lot of other functions.  Sometimes I just make it for myself and share some of it with a neighbor or a friend.   
 
Marinated Vegetables

Marinade:
3 cloves of garlic (minced)
1 cup oil
1/2 cup apple cider vinegar
1 Tablespoon garlic powder
2 teaspoons salt
2 Tablespoons Accent
1 teaspoon pepper
1 teaspoon dill weed
1 teaspoon sugar

Ingredients:
1 jar spanish olives
1 can black olives
1 package cauliflower & broccoli pieces
1 package of fresh mushrooms (sliced)

Mix all the ingredients together and just let it stand in refrigerator for several hours to blend.  This will last a week. 

Duh, I've got some other great recipes, but I'll have to post them some other time because they are all on my other computer which doesn't work, so I'm having to type all these up.   

[patches]

Geesh, I wish somebody else would post some appetizer recipes because I'm always searching for new ones.  Duh, what kind of appetizers have you served before?

Here's a wonderful recipe for Artichoke Dip, but it's way too much to make for myself, so I make it when I have to bring something for a crowd. Actually, I thought about taking this to our Christmas party at school, but they want my a Braunschweiger Spread, which is fine with me since it's a lot easier to transport and I don't have to worry about forgetting my dish.   

Artichoke Dip

Ingredients 
1 (14 oz) can artichoke hearts or bottoms, drained and chopped
1 (6 oz) can marinated artichoke hearts, drained and chopped
1/2 (4 oz) can chopped green chile peppers (add the whole can if you like)
2 oz pickled jalapeno peppers, chopped (I often add more)
2 cloves garlic, peeled and chopped
1/2 cup mayonnaise
1/2 cup sour cream
8 oz cream cheese
1 cup grated Parmesan cheese
Extra jalapeno slices for garnish (optional)

Directions 
Preheat oven to 350 degrees F
Place the artichoke bottoms/hearts in a food processor or blender and process until smooth.
Add chiles, jalapenos and garlic. Continue processing.
Add mayonnaise, sour cream, cream cheese and Parmesan one at a time, processing thoroughly after each addition.
When the mixture is smooth and well-blended, transfer to a medium baking dish (I use a 8" square pan.)
Decorate with jalapeno slices if desired.
Bake in preheated oven 20-30 minutes, or until bubbly and lightly brown

 

[duh]

Thanks Rita for the heads up on the wraps.

The 7 layer dip is a crowd pleaser but we have a woman who usually brings it and I don't want to double up.

What is braunschweiger?

I have a milder recipe for artichoke dip it is another winner.

I'll post my recipes although I'm sure everyone already has them.  Except where they will duplicate ones that already are here.

[duh]

Some of these still may look familar.  They are good I just want to make something different this year.

Cheesy Appetizer Loaf  Makes 24 servings

3 Tbsp    Mayonnaise
1/2 tsp   Garlic Powder
1 pkg   Mozzarella cheese crumbles (8 oz)
2 Tbsp   Chopped Spanish Olives
1 Loaf   French Bread cut lengthwise in half
   Paprika

Preheat broiler.  Mix mayo, garlic powder, cheese and olives.

Spread mixture evenly onto cut surfaces of bread.  Sprinkl;e lightly with paprika.  Place bread on baking sheet.

Broil 6 inches from heat 1 minute.  or until cheese is melted.  Cut into 24 slices.  Serve warm.

Note:  Not an olive fan?  Use 2 Tbsp canned mushrooms, chopped and drained, or finely chopped ham or turkey instead.

[duh]

Cheesy Chili Dip

         Makes 24 servings

1 lb   Velveeta Pasteurized Prepared Cheese Product, cut up
1 can   Chili with or without beans (15 oz)

Mix velveeta and chili in 2 qt microwaveable bowl.  Microwave on high 5 minutes or until velveeta is melted, stirring after 3 minutes.

Serve hot with tortilla chips or Ritz toasted chips.

[duh]

Chicken & Leek Terrine  Makes 16 servings

1 lb   Ground chicken or turkey      
1/2 tsp   Salt
12 oz   Bulk hot pork sausage      
1/8 tsp   Pepper
2    Eggs, slightly beaten   
1/4 cup   White Wine vinegar
1/4 tsp   Marjoram, dried      
1 Tbsp   Margarine or Butter
1/4 tsp   Tarragon, dried      
1 sm    Leek, thinly sliced
1/4 tsp   Thyme, dried      
   Crackers or toast rounds

In a large bowl, combine chicken, sausage, eggs, margaram, thyme, tarragon, salt, pepper and wine.  Set aside.

In a medium skillet, melt margarine or butter.  Add sliced leek and saute over medium heat until leek is limp.  Place leek on bottom of a 6 cup mold or baking dish that fits into your slow cooker.  Carefully spoon chicken mixture over leeks.  Press lightly with the back of a spoon.  Cover with foil.

Place a small metal rack in the bottom of the slow cooker; pour in 2 cups hot water.  Set filled mold or baking dish on rack.  Cover and cook on high about 3 hours.  Remove mold from pot.  Leaving meat in the mold, cover and refrigerate several hours or overnight.   Cut into wedges or thin slices.  Serve with crackers or toast rounds.

Note:  Slice the leeks diagonally for the best appearance.

[duh]

DIM SUM
                              Makes 16 Dumplings
DUMPLINGS:
1/4 c. gluten rice flour
2/3 c. wheat flour
3/4 c. hot water
1/4 c. lard
1 c. cold water
FILLING:
1/2 lb. ground pork
1/4 lb. dried shrimp, chopped
1/2 c. water chestnuts, chopped
2-3 green onions, sliced thin
1 tbsp. white pepper
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. sesame oil
Oil for deep frying
Mix dough. Shape into small ball then roll into circles. Set aside.
Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the dried shrimp, water chestnuts, stir quickly, until pork is grey. Add remaining ingredients. Stir well.
Remove from pan and cool. Place filling in center of dough. Shape into turnover. Deep fry until golden.

[duh]

Fried Wontons
                        
                           Makes 20 servings

4    dried black mushrooms  (clean and soak in warm water 20 - 30 min. squeeze out    excess water and chop fine)

1    leaf Bok Choy  (wash and shredd squeeze out excess water)
1    diced green onion
1   slice ginger chopped fine to 1/2 tsp
1/2 lb    ground pork
1 Tbsp dark soy sauce
1tsp    sesame oil
1 tsp   sugar
   pinch of salt
1    egg slightley beaten
In a medium bowl combine pork, soysause, sesame oil, sugar and salt add the egg and veggies mix well.
Place 1 tsp filing in center of wonton wrapper fold wonton so that it resembles a nurses hat.  (fold in 1/2 then 1/2 again in same direction fold the ends of the first fold towards each other while leaving the second fold ends out)
Heat oil to 375 and slide wontons into hot oil a few at a time turning for even brownness remove when golden brown and drain on paper towels or rack.

Note:  3 Wontons per serving.

[duh]

HAM BALL
2 4.5 ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Garnish with parsley. Serve with assorted crackers.

[duh]

HONEY SOY CHICKEN WINGS
1 kg (about 2¼ lbs.) chicken wings
2 tablespoons sesame oil
3 cloves garlic
2 cm (about 1 inch) new ginger
1/4 cup soy sauce
1/2 cup honey
Cut chicken wings into 3 segments at joints, discard wing tips. Heat a deep wok for 1 minute on high.
Pour oil into wok, swiftly followed by ginger and garlic. Put chicken wings into wok and stir-fry briskly until browned; pour honey and soy sauce over wings and stir-fry for about half an hour or until the liquid resembles molasses.

[duh]

               Italian Dip

                        Makes 24 servings

1 pkg   Cream cheese, softened
1 pkg   Mozzarella cheese, Shredded
1/3 cup   Mayonnaise
1 clove   Garlic, crushed and minced
1/2 cup   Tomatoes, dried, oil-packed chopped
1 cup   Artichoke hearts, marinated, drained & chopped
1 cup   Red peppers, roasted, drained, sliced

Preheat oven to 350*F.  Mix cream cheese, mozzarella cheese, mayo and garlic in medium bowl until well blended. 

Spoon into 9 inch pie plate or casserole dish.

Bake 10 minutes.  Stir.  Arrange tomatoes, artichokes and peppers on top of cheese mixture in 3 seperate sections.  Bake an additional 10 minutes.  Serve with crackers.

[duh]

Mediterranean Caponata  Makes 6 servings

1 lg   Eggplant, peeled and chopped   
2 Tbsp    Olive Oil
1 med   Onion, chopped   
1 Tbsp   Lemon juice
2    Plum Tomatoes, chopped   
1/2 tsp    Salt
1 Tbsp   Capers, drained   
1/8 tsp   Pepper
1/2 cup   Celery, chopped   
6 to 8    Anchovies, finely chopped
1/2 cup   pimiento-stuffed green olives
1/2 cup    Pine nut, toasted and chopped
1 clove   Garlic, crushed

Combine eggplant, onion, tomatoes, capers, celery, olives, garlic, oil, lemon juice, salt and pepper in a slow cooker.  Cover and cook on low 5 to 6 hours.  Stir in anchovies (if desired).  Refrigerate 2 or 3 hours until cool.  Spread on crackers and sprinkle with pine nuts.

Note:  To toast pine nuts, heat in a 350*F oven about 10 minutes or until golden brown.

[duh]

Parmesan Confetti Dip

                           Makes  20 servings

1 cup      Sour Cream
1/2 cup   Grated Parmesan Cheese
1/2 cup    Mayonnaise
1/2 cup   Finely chopped green pepper
1/2 cup   Finely chopped red pepper
1/2 tsp      Garlic powder

Mix all ingredients; cover.  Refrigerate until ready to serve.  Garnish with additional 1 tsp chopped peppers if desired.

Serve with Wheat thins Snack Crackers.