These are great to have on hand for appetizers. They're easier to make than pastry and easier to eat as they don't crumble. They are also lower in calories.
Trim crusts from bread and roll each slice until it is about 1/8 inch thick. Using a 2 inch cookie cutter, cut two circles from each slice, saving trimmings for bread crumbs. Brush lightly with oil. Tuck circles into 1-1/2 inch muffin tins and bake in 350 degree F oven for 10 to 15 minutes or until crisp and light golden brown. Let cool on racks.
These can be stored in airtight containers for up to a week or frozen for a month. One loaf of bread should yield about 40 toast cups. Use any filling you wish.
Source: This came from a magazine article that I saved years ago.
By glenda eileen lockhart from Nova Scotia
This page contains the following solutions.
It's important to use tongs before and during frying these so you don't puncture the wrappers and end up with the filling leaking out.
Makes about two dozen. Combine mozzarella, cheddar, olives, and cream cheese in a bowl. Spread on Triscuits and place on non-greased baking sheet.
Recipe for Garlic-Parmesan Toasts. I cut each loaf of bread into 1/2 inch slices. Brush each one with the oil. Sprinkle the tomatoes on top, then the parmesan and the garlic powder. Put the slices on a baking sheet.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I have a party to go to but I am looking for a good, cheap, easy, fun appetizer to bring?
Cakes from Weedsport, NY
I made a taco dip for a recent get together and it was almost gone by the time it was my turn in line!! (This isn't "finger food", BUT it's cheap, quick and easy to prepare and a lot of people like it.) I mix a large can of fat free refried beans with a couple tablespoons of taco seasoning and spread in the bottom of a 9 x 13 pan.
Does anyone have an idea for a quick and easy appetizer for a party at work for about 40 people. Nothing real fancy - just plain and simple.
The easiest thing I can think of is a crudite.
Get some cherry tomatoes, baby carrots etc and serve with a nice veggie dip. Knorr makes a good veggie dip mix.
put some cheese on Triscuits, microwave quickly and then you can top with pieces of tomato, green or black olives, dollop sour cream, whatever.
Tortilla Chips and salsa...you could even make a fancier dip...I brown some ground meat and drain it, put it in a crock pot or microwave, add cubed velveeta and salsa...heat to melt and serve it warm. It is quick and tasty.
Hi, Take some slices of lunch meat, spread cream cheese on them. Roll each slice up with the cream cheese inside, then slice into fourths.
Grapes and cheese! Get a platter and arrange the grapes with cubed cheese. You can buy the cheese cubed already or you can get a block of cheese and cut it into cubes. Very easy!! It also looks great!
If you have a way of keeping it warm, how about a can of chili without beans and a small-sized Velveeta cheese package (block) microwaved and stirred. Provide tortilla chips. (I find that Mexican Velveeta gives it a different twist and guests cannot always figure out just what you have done!) Also, cocktail sausages in a pot with maple syrup and brown sugar, keeping it warm.
MEATBALLS ...either sweet and sour or bbq.
Here's how I fix mine and everytime we have a party or get together this is what they request from me.
I open a bag or two of frozen meatballs from the grocers, add two bags of lil' smokies sausages, a can of pineapple chunks, and a drained jar of spanish olives.Dump it all into a crockpot and pour a large bottle of bbq sauce over it and cook on high until it heats up, then switch to warm or low heat.
Either frozen meatballs or Little Smokey type cocktail weinies simmered in a crock pot with a whole jar of chili sauce (found near ketchup) and a whole jar of grape jelly. When I got the recipe I could not BELIEVE these were the ingredients - but I have never had ANY leftovers!
It may look like a lot of ingredients but except for the butter which is melted in the baking dish everything else is mixed together and baked. Then cut into bite size pieces and served warm or room temperature so you don't have to worry about reheating. You probally would want to double the recipe for 40 people.
4tbs butter
3 eggs beaten
1 small onion chopped
12 sharp cheddar cheese finaly grated
1 10oz pack frozen chopped spinach, drained
and thawed
1 cup milk
1/4 cup flour
1/2 cup fresh mushrooms chopped
1 tspn salt
couple of dashes of garlic power
1 tspn baking powder
Heat oven to 350
melt butter in 12x9 backing pan when melted spread to
coat sides and bottom.
in a bowl mix everything else. spoon into pan.
bake 35 minutes until lightly brown. cool slightly and
cut into squares (I cut them into bite size pieces for
finger food). Serve hot or at room temperature.
I have used this when catering parties:
2 1lb cans Ham
1 medium size sweet relish
2 8 oz pkgs cream cheese, softened
mustard
hotsauce
2 pkgs 12 inch flour tortilla or 3 smaller size
garlic powder
onion powder
6 large celery stalks
In food processer, finely mince celery. Put in large bowl.Finely mince ham as if for ham salad in processor, add to bowl. Process cream cheese till light and fluffy. Add a squirt of mustard, a few sprinkles of garlic powder and onion powder,few shakes of hotsauce, and the relish to the bowl. Mix well by hand. Stir in cream cheese. If needed, you may add a small bit of mayo to desired consistency. Get out a 9x13 pan, set aside. Place one tortilla on work surface--spread with mixture to 1/2 inch from edges. Roll tightly, then roll tightly in wax paper.Place in pan. Continue till you have used all ham mixture. Refridgerate overnight. When time to serve, cut into 1/2 inch slices and arrange on platter, sprinkle with paprika if desired. I never have any leftover. I call these Lori's Ham Roll-ups. It sounds fussy, but is actually quite easy to make, and you do them the day before. Good Luck!
Bacon Ranch Bread Bites
1 loaf frozen bread dough, thawed
2 t. olive oil
1 pkg. bacon, cut into 1 inch pieces, cooked not crisp, drained
1 cup shredded mozzarella cheese
1 pkg. ranch salad dressing mix (1 oz)
Roll bread dough into 1/2" thick rectangle. Brush top of dough with oil. Cut
dough with sharp knife into 1" pieces. Toss bread dough pieces, bacon, cheese
and salad dressing mix in large bowl. Place on ungreased cookie sheet, shape
into low oval loaf. Let rise until double in size. Bake at 350 for 20 to 30
minutes or until golden brown.
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Bacon Swiss Dip
8oz cream cheese, softened
1/2c. mayo
1 3oz pkg REAL bacon bits/pieces
2c. swiss cheese, shredded
1 bunch green onions, sliced
1 round sourdough loaf
Additional sourdough bread for dipping
Preheat oven to 400 degrees. Hollow out round sourdough loaf, reserving
the bread you remove. Cut additional bread into chunks. Mix together
cream cheese and mayo. Stir in bacon, cheese, and onion. Fill hollow
loaf with dip. Bake until hot and bubbly(about 20 min). Serve with
bread for dipping.
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BBQ Cheese Ball
1 cup (4 oz) shredded sharp cheddar cheese
8 oz. cream cheese, softened
1 tablespoon chopped onion
1/4 cup bbq sauce
Nuts (optional)
Parsely (optional)
Mix all ingredients together. Chill several hours. Shape into bowl and
roll in nuts or parsely, if desired.
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2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
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Chicago Style Spinach and Artichoke Dip
1/2 cup Romano cheese, grated (Parmesan works well, too)
1 clove garlic
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 pkg. (10 oz) frozen artichoke hearts, thawed, chopped
8 oz container cream cheese, garlic-chive flavored
2 large eggs
1 cup mozzarella cheese, shredded
Heat oven to 375. Put Romano cheese in a food processor and turn on. Drop
garlic through feed tube to mince. Stop machine and add all other ingredients
except chopped artichoke hearts and mozzarella cheese. Process until blended.
Turn into a medium bowl and fold in artichoke hearts and mozzarella cheese.
Transfer to a 2 to 3 cup baking dish and bake at 375 for about 20 to 30 minutes.
Serve with tortilla chips, salsa, and sour cream.
Makes 4 servings
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Chile 'N Cheese Roll-Ups
4 oz. cream cheese, softened
1 c. shredded cheese
1 (4 oz.) can diced green chiles
1/2 c. sliced green onions
1/2 c. pitted ripe olives, chopped
4 (6 inch) flour tortillas
Salsa (optional)
In bowl, blend cheese, chilies, onions, and olives. Spread 1/2 cup
cheese mixture on each tortilla. Roll up each tortilla jelly-roll
fashion. Wrap each roll in plastic wrap and chill at least 1 hour.
To serve, cut each roll into 12 (1/2 inch thick) slices. Serve with
salsa if desired.
-------------------------------------------------------
10 medium fresh jalapeno peppers
4 ounces cream cheese, softened
10 bacon strips, halved
Cut peppers in half lengthwise; remove seeds, stems and center
membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap
with bacon and secure with a toothpick. Place on a broiler rack that
has been coated with nonstick cooking spray. Bake at 350* for 20-25
munutes or until bacon is crisp. Remove toothpicks. Serve immediately.
Yield: 20 appetizers
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TOSTADAS
Makes 6-10 servings
1 lb ground beef, browned
2 cans refried beans
1 envelope dry taco seasoning mix
8 oz can tomato sauce
&frac; cup water
10 tostada shells
1 &frac; cups shredded lettuce
2 tomatoes, diced
&frac; lb shredded cheddar cheese
1 can sliced black olives
1 pint sour cream
Guacamole
Salsa
Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker. Cover. Cook on low 6 hours. Crisp tostada shells. Spread hot mixture on tostada shells. Top with remaining ingredients.
Notes: I make the crockpot mixture and then use whatever normal taco toppings we like. Sometimes I buy tostadas, because Save-A-Lot always has them but I dont always go there. Other times we just put the mixture in a soft tortilla shell. Its good and it goes a long way!!!
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Pineapple Chicken Wings
Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 6 servings
2-1/2 lb. split chicken wings, tips removed
2 cans (8 oz. each) pineapple tidbits
1 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 400°F. Place chicken wing pieces in greased 13x9-inch baking pan. Bake 30 min.
DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice; add to pan with chicken, stirring well to coat.
BAKE 30 min. more or until well browned and sauce is thickened.
KRAFT KITCHENS TIPS
Size It Up
Bring these tasty wings to a potluck Super Bowl party. This recipe makes enough for six people.
Make it Easy
Chicken wings can be purchased already split, with tips removed. If you purchase these, you will need 2 lb. These are often sold frozen; thaw before using.
I'm looking for some quick and easy appetizer recipes?
Donna J.
These are all 5-star recipes - ENJOY!
Jet Swirl Pizza Appetizers
INGREDIENTS:
1 (10 ounce) can refrigerated pizza crust dough
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.
Garlicky Appetizer Shrimp Scampi
INGREDIENTS:
6 tablespoons unsalted butter, softened
1/4 cup olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 tablespoons minced fresh chives
salt and freshly ground black pepper to taste
1/2 teaspoon paprika
2 pounds large shrimp - peeled and deveined
DIRECTIONS:
Preheat grill for high heat.
In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.
Brie Cheese Appetizer
INGREDIENTS:
1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.
Quick and Easy Taco Dip
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
3/4 teaspoon taco seasoning mix
1/3 cup salsa
1 (8 ounce) package shredded Cheddar cheese
DIRECTIONS:
In a medium bowl, mix the cream cheese, taco seasoning mix and salsa. Spread the mixture into a shallow serving dish or an 8 inch baking pan. Top with Cheddar cheese. Chill in the refrigerator approximately 1 hour before serving.
Here are a couple of our family favorites...
Cheese Ball "in Crust"
Make or buy an 8 oz. cheese ball
I have just fixed them with a large package of cream cheese and added a couple of tablespoons of raw onion and a couple of tablespoons of dry ranch dressing mix
1 tube of cressant rolls, unrolled and the seams pressed together.
completely cover the cheese ball and seal edges with the cressant roll dough and remove any excess. You can use scraps to make leaves, etc. to decorate top.
Gently brush on a wash made of an egg with a teaspoon of water whisked in.
Bake at 350 till the outside is nice and golden brown and shiny. Serve warm with crackers.
Rumaki
1 lb chicken livers
small can of water chestnuts
1/2 to 1 lb bacon
marinade:
1/2 c soy sauce (I use reduced sodium)
1 tsp ground ginger
2-3 cloves garlic, crushed
Slightly cook chicken livers so that they can be easily handled. Wrap chicken livers around water chestnut, and wrap with 1/2 strip of bacon and secure with a toothpick. Continue until all liver is used up and place in shallow dish in a single layer. Mix marinade and pour over Rumaki. Marinate NO MORE than 1/2 hour (livers tend to break down after that) in refrigerator. Broil until bacon is crisp and serve hot.
Be very careful when using liver that everything, including hands, is very clean before handling and especially after handling. If you have any leftovers, it is probably not a good idea to keep them too long.
CHICKEN QUESADILLA
2 tortillas
1-2 precooked sliced chicken breasts
shredded cheese (mexican blend) to taste
black olives (about 15 sliced)
1 diced red pepper
1 diced green pepper
Adobo season to taste
Heat oven to 350 or heat a large skillet and drizzle with about 2 teaspoons olive oil. Place one tortilla as base, add a layer of cheese. Then add in the remaining ingredients-topped with another layer of cheese. If baking - about 15 to 20 minutes. If skillet until cheese is melted. Remove from heat and let set a few minutes on cutting board (about 5 minutes). Then cut like a pizza. Serve with gaucamolie, salsa, salsa con queso, and cilantro. ALways a crowd pleaser.
1 8 oz package cream cheese
1 can favorite chili (with or whithout beans
Heat together until cream cheese is melted and well mixed. Serve hot with tortilla chips
Tortilla pinwheels (they go FAST)
1 pack flour tortialls
8 0z cream cheese
1/3 cup of salsa your favorite kind we use\
Herdez Salsa Casera mild and good
shredded cheddar cheese
mix all and spread on tortialls then wrap each one
tight overnight in cling wrap then the morning of
unwrap and slice and easy and people always
want MORE I usually double recipe
Pick up a package of Knorr Vegetable Soup mix and follow the recipe on the back for Spinach Dip. It's awesome, easy and people always love it.
Spicy Deviled Eggs
INGREDIENTS:
6 hard boiled eggs
1 tsp. favorite mustard
French's GourMayo Washabi Horseradish as desired
DIRECTIONS:
Simmer eggs for 10 minutes after bring to a boil.
Peel. Cut lengthwise and put yokes in small bowl saving whites halved. Add mustard and as much GourMayo Washabi Horseradish as desired to yokes. Spoon yoke mixture back into white halves. Sprinkle slightly with paprika. Chill before serving.
Celery stuffed with crabmeat/shrimp.
INGREDIENTS:
Fresh celery hearts
2 sm. cans shrimp or crabment
Hellmans Mayonaise to suit you
DIRECTIONS:
Wash Celery. Mix shrimp or crabmeat with Hellman's mayo to taste. Stuff shrimp/crabmeat mixture into celery and cut to suit you.
Chili-cheese dip with corn chips
INGREDIENTS:
1 8oz pkg cream cheese softened
1 can Hormel chili without beans
1 8oz pkg shredded mozzarella cheese
DIRECTIONS:
In a 10"-12" tart pan or glass pie plate, spread evenly the cream cheese. Pour Hormel chili without beans evenly on top. Spread mozzarella evenly.
Microwave on high 1-2 minutes, making sure the cheese on top is all melted. Serve corn chips in a bowl on the side. Dip and mange.
Use thin sliced salami and crescent roll dough to create these pretty roses. These make a perfect decoration for a cheese or antipasto platter for a party or special event.
If you already love cold Caprese appetizers, then give this grilled version a try. The delicious flavors of mozzarella, basil, and tomato broiled atop garlic French bread is sure to be a new favorite.
Start with biscuits placed in a muffin pan, add your favorite toppings, and bake to make this tasty pizza snack. This page contains a pizza puffers recipe.
This easy to prepare sweet and savory combination of canned chicken and apricot halves, blended with Neufchatel and gorgonzola cheeses plus other ingredients, will delight your guests or family. This page contains a recipe for making chicken gorgonzola stuffed apricot cups.
Start with cooked brown rice, cheese, meat or seafood, veggies, egg, and your choice of seasonings to create delicious balls or patties that can be fried and served as appetizers. This page contains brown rice and cheese appetizer recipes.
Sausage meats of all kinds will add to the creation of delicious finger foods for any occasion. This is a page about sausage appetizer recipes.
Ham and various types of cheese work well together for making delicious appetizers for many occasions. This page contains ham and cheese appetizer recipes.
A yummy appetizer for a party or gathering can be sausages. This page contains cocktail wiener recipes.
