Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Sunday, December 17, 2017

Chocolate Strawberry Brie Bites / #SundaySupper

Chocolate Strawberry Brie Bites are definitely an appetizer you will want on your next party menu! Super simple to put together, and you can do it ahead of time, then add the drizzle right before serving. These little appetizers are bursting with flavor, from the chocolate cracker to the fresh strawberry to the balsamic drizzle. You are going to love these, and so will your guests! 
 Chocolate Strawberry Brie Bites
(printable recipe at end of page) 

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
 Clean and trim strawberries.
Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!


For more Make Ahead Dinner Party Recipe inspiration, check out these yummy ideas!



Ahead of Schedule Starters

Earlier the Better Entrees

Prepared Ahead Dessert

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.




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Chocolate Strawberry Brie Bites

ingredients:

Chocolate Crackers

Brie Wedge

Fresh Strawberries

8 ounces Balsamic Vinegar

instructions:

  1. Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
  2.  Clean and trim strawberries.
  3. Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
  4. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  5. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
  6. Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!
Created using The Recipes Generator

Wednesday, November 15, 2017

Cranberry Cheese Balls / #CranberryWeek

Sometimes when you are entertaining, simple is best. Simple doesn't mean it isn't tasty good, or it isn't unique, or it doesn't have that party"wow" factor, it just means it is simple and easy to prepare. These little Cranberry Cheese Balls fit all the above qualifications, and they definitely need to be on your party list this holiday season! 
 It's a good idea to make these cheese balls a day or two before you want to serve them. It gives time for the flavors to meld together, and you get to check something off your list a day earlier! These cheese balls also make wonderful hostess gifts and are great  for potlucks!
Cranberry Cheese Balls
(printable recipe at end of page)

8 ounces Cream Cheese~softened
4 ounces Goat Cheese~softened
2 cups Dried Cranberries
Rosemary Sprigs



Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
 Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.

 See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:



Thanks for joining me today! Drop by on Friday to see the recipe for my Cranberry Clusters! Delicious Cranberry Clusters Candy to serve to guests, stick into gift tins, or enjoy yourself! See you Friday!


Cranberry Cheese Balls

ingredients:


  • 8 ounces Cream Cheese~softened
    4 ounces Goat Cheese~softened
    2 cups Dried Cranberries
    Rosemary Sprigs

instructions:


  1. Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
  2. Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
  3. Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
  4.  Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.
Created using The Recipes Generator
  
 

Friday, September 8, 2017

Cheesy Pepperoni Pizza Dip / #15 Minute Friday

After school snacks were a necessity in our house when my son was growing up. Sometimes the snacks were a treat that I bought, and sometimes they were something I made earlier in the day. It all depended on how busy I was at work. These days I have a lot more time, but my son is grown, and not looking for after school snacks. But, sometimes I see things at the grocery, and they are just too cute to pass up. That is how this Cheesy Pepperoni Pizza Dip happened!

 Cheesy Pepperoni Pizza Dip
(printable recipe at end of page)

1-13.8 ounce Pillsbury Pizza Crust
1 1/4 cup Pizza Sauce
Hormel Pepperoni Mini's
Shredded Mozzarella Cheese


preheat oven to 425℉

Open the pizza crust and spread it out on a pizza pan. You can use a baking sheet or anything that is oven safe. Bake for 11 minutes, but watch the crust to make sure it cooks thoroughly. 
Remove pizza crust from the oven and cool on cooling rack. Turn oven to 325 degrees.
Place half of the pizza sauce in a bowl. Add mini pepperoni pieces around the top of the sauce. 
Place the rest of the sauce on top of the pepperoni pieces. Just spoon it right on top. Place pepperoni pieces on top of sauce, just like the first layer. Place shredded mozzarella on to the top of the pepperoni's.
Place in oven and bake for 3 minutes. Turn to broil and broil for 1 minute.
Cut the pizza crust into strips for dipping.
Have fun enjoying your Cheesy Pepperoni Pizza Dip!






Thanks for stopping by #15 Minute Friday!


Cheesy Pepperoni Pizza Dip

INGREDIENTS:


  • 1-13.8 ounce Pillsbury Pizza Crust
  • 1 1/4 cup Pizza Sauce
  • Hormel Pepperoni Mini's
  • Shredded Mozzarella Cheese

INSTRUCTIONS:


  1. preheat oven to 425℉
  2. Open the pizza crust and spread it out on a pizza pan. You can use a baking sheet or anything that is oven safe. Bake for 11 minutes, but watch the crust to make sure it cooks thoroughly.
  3. Remove pizza crust from the oven and cool on cooling rack. Turn oven to 325 degrees.
  4. Place half of the pizza sauce in a bowl. Add mini pepperoni pieces around the top of the sauce.
  5. Place the rest of the sauce on top of the pepperoni pieces. Just spoon it right on top. Place pepperoni pieces on top of sauce, just like the first layer. Place shredded mozzarella on to the top of the pepperoni's.
  6. Place in oven and bake for 3 minutes. Turn to broil and broil for 1 minute.
  7. Cut the pizza crust into strips for dipping. Enjoy!
Created using The Recipes Generator

Monday, September 4, 2017

Rice and Seafood Stuffed Mushrooms / #Taste Creations


These Rice and Seafood Stuffed Mushrooms are an easy and tasty appetizer that you need at your next football party or get together! It's easy to make a lot at one time, making them a definite for large gatherings. Just cook them in a larger skillet than I used here, and when putting them under the broiler, use a baking sheet. You can really make these your own by exchanging the seafood for chicken, and switching out the 4 cheese for another favorite! No matter how you make them, I know you and your guests will love them!
I made this recipe as part of the #Taste Creations group. Today we are sharing recipes we made with rice. Find all the recipes at the end of this post.

Rice and Seafood Stuffed Mushrooms
(printable recipe at end of page)

6 pieces of Shrimp
1 teaspoon Concentrated Shrimp and Crab Boil
2-3 ounces of Crab Legs, already cooked
4 ounces Cream Cheese~softened
1-2 ounces Onion~chopped
2 ounces cooked Rice
2 ounces Butter
Shredded 4-Cheese


Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
Remove crab from shell. Chop into small pieces.
Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
Pull off the stems and wash and dry mushrooms. If you are making ahead of time for a party or get together, stop here. Refrigerate the filling and start cooking the mushrooms right before the party!
Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
Once the mushrooms are browned, add the mix to the inside of the mushrooms. 

Cover with a lid to let the mushrooms and stuffing cook. 
Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes.
 Enjoy your Rice and Seafood Mushrooms! 
Thanks so much for joining me today!

Don't they look wonderful and tasty! Stop by and visit the bloggers who made these delicious recipes. 

Cauli Rice Pudding ~ Our Good Life
Instant Pot Indian Spinach Rice Recipe~Tikkido
Italian Sausage and Vegetable Rice Casserole~ An Italian in My Kitchen

Click on the link below to find lots of other rice recipes!


An InLinkz Link-up




Rice and Seafood Stuffed Mushrooms

INGREDIENTS:


  • 6 pieces of Shrimp
  • 1 teaspoon Concentrated Shrimp and Crab Boil
  • 2-3 ounces of Crab Legs, already cooked
  • 4 ounces Cream Cheese~softened
  • 1-2 ounces Onion~chopped
  • 2 ounces cooked Rice
  • 2 ounces Butter
  • Shredded 4-Cheese

INSTRUCTIONS:


  1. Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
  2. Remove crab from shell. Chop into small pieces.
  3. Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
  4. Pull off the stems and wash and dry mushrooms.
  5. Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
  6. Once the mushrooms are browned, add the mix to the inside of the mushrooms.
  7. Cover with a lid to let the mushrooms and stuffing cook.
  8. Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
  9. Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes. Enjoy!
Created using The Recipes Generator

Monday, August 7, 2017

Roasted Corn Dip / #TasteCreations

How do you like your corn? We are talking corn today at #TasteCreations! I don't know about you, but I think corn is one of the sweetest pleasures of summer.  My favorite way to enjoy it is roasted in a campfire or on the grill! If you haven't tried this method yet, give it a try! Roasting gives the corn a deep, wonderful flavor that I think you will love!
When putting together this Roasted Corn Dip, the peppers and the onion are roasted too, so you have a totally roasted bowl of goodness right here! Add some chips, and this dip will be welcome at your next bbq or game watching get together!

Roasted Corn Dip

1/4 of a red, yellow, and orange pepper
1 ear of corn
1/4 Vidalia Onion
4 ounces Sour Cream
2 ounces Ranch Dressing
1 teaspoon Hot Sauce
1/4 of a Green Onion
Chips to dip

Cut the onion in 1/4's. Wrap the entire thing in foil. Cut the peppers in to 1/4's also. Clean the corn. Place the corn the peppers and the onion on the grill. Grill on high. When they start to brown, turn the corn, and turn over the peppers. The onion can be left alone.
Chop the peppers in to very small bite size pieces. Do the same with the onion. 
Cut corn off of the cob. Mix the onion, peppers, and corn together. You will need 1 cup of the mix.
Mix together the sour cream and ranch dressing. Add hot sauce and mix.
Add the veggie mix to the sauce. Add more if needed. Leave out a little bit of the peppers and corn and add to the top of finished bowl. Add chips for full dipping pleasure! 

Thank you for dropping by today!

 Click  on the link below to find more "corn" recipes!






Thursday, June 29, 2017

Southern Style Seven Layer Dip / #CookOutWeek2017

When we lived in the southwest, a friend of mine brought a 7 Layer Dip over to the house for a party. I was in love with this yummy layered concoction and all it's southwestern flavors like avocado, refried beans and salsa! Talk about good~Yum! Every layer tasted great by itself, but incredibly great all together.
A few years ago, we moved to North Carolina, and for a while now, I having been thinking about recreating "the best dip in the world" with a Southern Style version. So here it is! I used baked beans instead of refried, BBQ instead of salsa, and cheddar instead of 4 Cheese. You are going to love it!
 Southern Style Seven Layer Dip

Wednesday, June 21, 2017

Easy Puff Pastry Shrimp Appetizers /#ProjectBeautiful

If you received an invitation to a Garden Party, what would you expect? Trays of gorgeous little treats, beautifully set tables and fresh flowers everywhere? Well, today you are invited to a Garden Party, and I am serving Easy Puff pastry Shrimp Appetizers that I know you will love. I hope you will join me!
Easy Puff Pastry Shrimp Appetizers
(printable recipe at end of post)

Medium bowl filled with water and ice
2 teaspoons Shrimp and Crab Boil~liquid
10 pieces extra large Shrimp
10 Pepperidge Farms Puff Pastry Cups
5 teaspoons Cocktail Sauce
4 tablespoons Sour Cream
1/2 teaspoons Garlic Powder
1/2 teaspoons Sriracha
Blueberries and Strawberries 
Lettuce Leaves and Grape Tomatoes


Make an ice bath by filling a medium bowl with ice and water. Set in fridge.
Peel and devein shrimp. Prepare a pot filled with hot water and the shrimp and crab boil. Bring to a boil. Drop shrimp in and boil for 3-4 minutes. Remove shrimp from pot, and rinse with cold water. Immediately place shrimp into water bath that you prepared earlier.
Let sit in water bath until completely chilled. The water bath stops the shrimp from cooking, so they will not become rubbery. Remove from water bath and refrigerate until ready to use.

Prepare puff pastries according to package directions.
Place a small spoonful on to each puff pastry. Top each dollop of sauce with a cooked shrimp. Garnish the plates with lettuce, tomatoes, blueberries and a strawberry.
 I am so glad you dropped by today! I hope you will enjoy these Easy Puff Pastry Shrimp Appetizers!
Click the link below to find more Fun Garden Party Ideas!


Easy Puff Pastry Shrimp Appetizers

INGREDIENTS:

  • Medium bowl filled with water and ice
  • 2 teaspoons Shrimp and Crab Boil-liquid
  • 10 pieces extra large Shrimp
  • 10 Pepperidge Farms Puff Pastry Cups
  • 5 teaspoons Cocktail Sauce
  • 4 tablespoons Sour Cream
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Sriracha
  • Blueberries and Strawberries
  • Lettuce Leaves and Grape Tomatoes

INSTRUCTIONS:

  1. Make an ice bath by filling a medium bowl with ice and water. Set in fridge.
  2. Peel and devein shrimp. Prepare a pot filled with hot water and the shrimp and crab boil. Bring to a boil. Drop shrimp in and boil for 3-4 minutes. Remove shrimp from pot, and rinse with cold water. Immediately place shrimp into water bath that you prepared earlier. Let sit in water bath until completely chilled. The water bath stops the shrimp from cooking, so they will not become rubbery. Remove from water bath and refrigerate until ready to use.
  3. Prepare puff pastries according to package directions.
  4. Place a small spoonful on to each puff pastry. Top each dollop of sauce with a cooked shrimp. Garnish the plates with lettuce, tomatoes, blueberries and a strawberry.
  5. Enjoy!
Created using The Recipes Generator