Planning a party but don’t want to serve the same old, same old? Well, why not “warm-up” the party with appetizers that are both fun to make and fun to eat?
Following are some creative recipes that are designed to keep the compliments coming and, because they’re so good, the plates will be kept clean. Have fun!
Horseradish Ham Spread Tropicale
(approximately 96 hors d'oeuvres)
1-1/2 lb ham
8 oz. canned crushed pineapple, well drained
1 tbsp horseradish sauce
1 tsp mustard
1/4 cup mayonnaise
Puree ham in a food processor. Add pineapples, horseradish sauce and mustard. Puree until the mixture resembles smooth paste. Add mayonnaise and mix until just combined. Serve spread with assorted crackers.
Chutney Cream Cheese
(144 hors d'oeuvres)
1 lb. cream cheese
1 tbsp jalapeno pepper sauce
8 oz commercially available apple chutney
1/2 cup green onions, sliced
Beat cream cheese and pepper sauce with an electric mixer until soft and fluffy. Fold in chutney and green onions by hand. Serve with toast points.
***Spicy Potato Skins
8 slices bacon
3 medium baking potatoes
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup green onions, sliced
8 oz monterey jack cheese with jalapeno, shredded
1/2 cup sour cream (optional)
Cook bacon until crispy. Scrub potatoes thoroughly and bake in 400º F oven for 1 hour or until done.
Allow potatoes to cool to the touch. Cut in half lengthwise. Carefully scoop the pulp leaving 1/4 inch shell (reserve the pulp for use in another recipe or discard.) Sprinkle the potato cavities with salt and pepper. Add in crumbled bacon and green onions, and top off with cheese. Place potato skins on a baking sheet and place under a broiler until cheese melts. Potato skins may be served with sour cream, if desired.
Zesty Turkey Quesadillas
(12 appetizer size pieces)
4 6" soft flour tortillas
6 oz roasted breast of turkey, sliced
4 oz chedder cheese, shredded
2 tbsp canned green chili
1/2 cup green onion, sliced
1/2 cup chunky tomato salsa
1/2 cup sour cream
Chop turkey into small pieces. Divide turkey, cheese, green chili and green onion evenly over 4 tortillas. Fold tortillas in half and cook in a large non-stick pan over medium-high heat. Turn the tortillas after two minutes and cook the other side 3 minutes longer. Cut into thirds; serve warm and tomato salsa and sour cream.
Sun-Dried Tomato Bruschetta
(16 appetizer size pieces)
3/4 stick unsalted butter
3 cloves fresh garlic
1/8 cup fresh sweet basil, chopped
1/8 cup fresh parsley, chopped
1 12" french bread
1/4 cup sun-dried tomatoes, thinly sliced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup romano cheese grated
4 oz mozzarella cheese, shredded
Preheat oven to 375 degrees F. In a small pan, heat butter, garlic, basil and parsley together over medium heat until butter is completely melted. Set melted butter mixture aside. Cut french bread lengthwise. Brush melted butter mixture evenly on both cut sides of the french bread. Season with salt and pepper. Sprinkle the buttered bread evenly with pecorino, mozzarella and sun-dried tomatoes. Place bruschetta on a baking sheet and bake in the center of oven for 12 to 13 minutes. Cut bruschetta into 16 equal pieces and serve immediately.
Break Time: The following video, New Casper Cartoon Show Opening title sequence, courtesy of You Tube.