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.
Thanks,
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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
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
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.
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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.
A veggie pizza that uses crescent rolls as the base with cream cheese and various toppings.
www.mimbly.com/
www.cdkitchen.com/
I've made these several times and they always go over well. You'll have to figure out how many you'll need for 40 people. Take large dill pickles, dry them well (that's the trick to make the rest easy). Cover (use your hands) the dried pickle with room temp. cream cheese and roll a slice of ham lunch meat around it. Put them in the refrigerator until chilled, then slice. They are very pretty and taste great...and look like you worked harder than you did.
Someone posted similar, but get the ham lunch meat (a little thick and rectangular) soft cream cheese, and green onion. Blot the ham and spread an even layer of cheese, clean & cut the onion green (the green should be whole) and lay it on the short side of the ham, and roll it up and slice....HAMMIE ROLLS! They are delicious, and carb/diabetic friendly ;)
Also, deviled eggs are the best! You can get the 5 dozen box of eggs and have PLENTY for seconds!
Quick & Easy!
Flour tortilla pinwheels
mix cream cheese (soft) and salsa and grated cheddar cheese and then roll up in burrito fashion
I make night ahead and leave wrapped burritos in
saran wrap then next morning
un wrap and slice thin so you have pinwheels.
have fun
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