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Posted: 11/16/2005 10:09:15 PM EDT
Well, since MissusGee started the holiday cookies recipe thread, I wanted to start an hors d'oeuvres thread to share, and get some ideas as well.

These are always first to go at the Christmas party I cater every year:

Crostinis with Artichoke Hearts and Sun-Dried Tomato

1 baguette (I usually choose sourdough)
Extra-virgin olive oil
1 pkg cream cheese
1 small bunch fresh chives, finely chopped
1 small jar sun-dried tomatoes (packed in oil)
1 jar artichokes hearts

Preheat oven to 375 degrees. In small bowl, mix cream cheese and chives, cover and put back into fridge; let chill for about an hour to let the flavor of the chives infuse the cream cheese. Slice baguette on a bias in 1/2-inch slices. Place on baking sheet and brush with oil; bake in oven until golden-brown and crispy, no more than 5 minutes. Once baguette slices have cooled, spread with a thin layer of the cream cheese mixture, then top with a half an artichoke heart and a sun-dried tomato.

Simple recipe, but people love it.

And for New Years/Superbowl parties:

Refried Bean Dip

2 cans refried beans
1/2 block sharp cheddar cheese, shredded
1 jar salsa (whatever heat you desire)
1 pkg cream cheese, cut into small chunks

In a saucepot over medium heat, heat beans and add cream cheese until blended; add salsa and heat; all cheddar until melted. Piece of cake.

Serve warm with torilla chips. Guys seem to especially love this recipe for Superbowl gatherings; but as a warning, clear the room.
Link Posted: 11/17/2005 6:27:34 AM EDT
Link Posted: 11/17/2005 7:01:09 AM EDT
Link Posted: 11/17/2005 7:30:09 AM EDT
Link Posted: 11/17/2005 7:34:00 AM EDT

Originally Posted By TheRedGoat:
Hors D'oeuvres? My favorite!

pez.multiply.com/recipes

TRG



Would that be the edible boxers?
Link Posted: 11/17/2005 10:05:58 AM EDT
My favorite is bacon wrapped water chestnuts. Get the cans of whole water chestnuts from the chinese food shelves and simply wrap in one layer of bacon and stick with a toothpick. Bake for like 20 or 30 minutes at 350 and thats it. Everybody loves bacon
Link Posted: 11/17/2005 5:44:14 PM EDT
I have a Question:


How do you pronounce those words?
Link Posted: 11/17/2005 6:14:52 PM EDT

Originally Posted By GiggleSmith:
I have a Question:


How do you pronounce those words?



Or durves. Once again, the French make no sense.
Link Posted: 11/17/2005 8:09:05 PM EDT
Link Posted: 12/11/2005 12:07:15 PM EDT
Bump for Christmas time.
Link Posted: 12/11/2005 12:58:23 PM EDT
Andrea's Cheeseball

1 small can crushed pineapple, WELL drained
1 small onion chopped fine and drained
half green pepper, chopped fine
2cups walnuts, chopped fine
2 blocks cream cheese, softened


mix first three ingredients into the cream cheese along with 1 cup of the walnuts (using your hands to kind of knead is the best way) mold into a ball with your hands and roll in the second cup of walnuts

chill--the longer you chill it, the better it will taste
Link Posted: 12/12/2005 6:21:29 AM EDT
mix some ham and chives with some cream cheese, shove in pickled jalapeno halves. stuffed jalapenos, good stuff.

take cream cheese, pour picante over it. aggie dip, good stuff.

take those already made meatballs they sell for spaghetti and stick em in a crock pot with cream of mushroom soup. hell if i know what its called but it's good stuff.

theres just no reason to make munchies harder to prepare than the meal. for instance, in

"Crostinis with Artichoke Hearts and Sun-Dried Tomato"
i made out a few 'ands,' 'sun,' 'dried,' and 'tomato' but the rest of it would require a dictionary for me to make any sense out of it.

Link Posted: 12/12/2005 10:17:34 PM EDT
Originally Posted By MrsGloftoe:
Texas crab grass

1 small can crab meat flaked, drained
1 box frozen chopped spinach
? cup parmesan cheese
3 scallions, chopped fine
1 stick butter

Need clarification...How much parmesan?

Thanks,

Gwen
p.s. clever name for the recipe...
Link Posted: 12/12/2005 10:26:53 PM EDT

Originally Posted By TexRdnec:
theres just no reason to make munchies harder to prepare than the meal. for instance, in

"Crostinis with Artichoke Hearts and Sun-Dried Tomato"
i made out a few 'ands,' 'sun,' 'dried,' and 'tomato' but the rest of it would require a dictionary for me to make any sense out of it.


Forgive me, California is lacking a bean and cornbread bar on every corner.
Link Posted: 12/12/2005 10:48:17 PM EDT
Chestnuts in bacon are my favorite.

My girlfriend dips them in BBQ first before baking them, way better!!!!!!
Link Posted: 12/13/2005 9:53:01 AM EDT
Link Posted: 12/15/2005 7:18:19 PM EDT

Gwen
p.s. clever name for the recipe...
Whoopsie! It's 2/3 cup. I guess the special character got lost in translation.

I got the recipe from a friend of mine. It's really tasty! One note - start with half (or less) the butter and work up. It's pretty rich.

Thanks for the hint, I'm taking this to a party Saturday night. Victorian reenactors/Sherlock Holmes era.

I'm sure this will be a hit :)

RICH is Good!

:) Gwen
Link Posted: 12/17/2005 6:53:41 PM EDT
<---- LOOK 500 POSTS!!!!! I'm legit now!


Cheesy Shrooms

2 packages of mushrooms (your choice as to what kind)
2 tubs of Veggie Cream cheese.

Separate the Shroom tops for the stems.
Fill the tops over flowing with veggie cream cheese.
Place on a cookie sheet, cr.cheese side up
Broil for 5-10 minutes, until the tops are a little brown

Easy, quick and very delicious.

You can also sprinkle things on the tops of the cr. cheese, like paprika, bacon, anything really.
Link Posted: 12/20/2005 9:18:35 AM EDT
I do mushrooms a little different, but they are a big hit.

Sautee four cloves of garlic in butter, finely chopped.

Add chicken broth. And more butter.

Add StoveTop stuffing, and enough chicken broth to have the right mushy consistency.

Save.

Prep about twenty mushrooms by cleaning and removing stems.

Trim bad end of stems, then finely chop (I use the food processor) the stems.

Add stems to the stuffing mix and stir thorougly.

Lastly, with heat still on, add freshly grated parmesan cheese to stuffing mix. Stir while heating until cheese just starts to melt. Remove from heat.

Lay mushrooms on cookie sheet, stuff with stuffing mix.

Bake in oven at 350 for short time (maybe 10 minutes) then broil for like 3 minutes to crisp tops.

Remove and enjoy immediately.
Link Posted: 12/20/2005 9:44:55 AM EDT
Get the tiny loaves of rye bread and make miniature ruben sandwiches. Use Boar's Head brand meats and cheeses if you can get them.
Link Posted: 12/24/2005 4:53:17 PM EDT
I made the Crab Grass dip last week, it was a huge hit!

mmmmmmmm

Definately a 'keeper'

Gwen
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