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Mrs. Martin

In Need of Appetizers for tonight!

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Quote:
Originally Posted by YoursTruly View Post
One More:

Ingredients:


1 1/2 lb. ground beef
1/3 cup finely chopped onion
1/3 cup dry bread crumbs
1 egg, beaten
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/2 cup sour cream
1/4 cup water
2 tsp. Worcestershire sauce
Chopped fresh parsley for garnish



Directions:

In large bowl, thoroughly mix beef, onion, bread crumbs and egg. Shape into 1-inch meatballs; place on 15- by 10-inch baking pan.

Broil meatballs 4-inches from heat 5 minutes or until browned, turning halfway through cooking. Spoon off fat.

In 10-inch skillet, combine soup, sour cream, water and Worcestershire. Add meatballs. Over low heat, simmer 10 minutes, stirring occasionally. Do not boil. Garnish with parsley.

This sounds really good!

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here's my favorite EASY appetizer recipe - and i don't cook:

ARTICHOKE APPETIZER SQUARES

 

1 (8 oz.) can Pillsbury crescent dinner rolls

2 tbsp. grated Parmesan cheese

2 (3 oz.) pkgs. cream cheese, softened

1/2 c. dairy sour cream

1/2 tsp. dried dill weed

1/4 tsp. seasoned salt

1 egg

1/3 c. chopped green onions

1 (14 oz.) can artichoke hearts, drained and chopped

1 (2 oz.) jar diced pimiento, drained

 

Heat oven to 375 degrees. Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Parmesan cheese. Bake at 375 degrees for 5 minutes. In small bowl, beat cream cheese until smooth. Add sour cream, dill weed, salt and egg; blend well. Spread over partially baked crust.

Top with remaining ingredients. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set. To serve, cut into squares. Serve warm or cold. Store in refrigerator.

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These always go over well with our Bunco group. Both are super easy and can be made with things you probably have in your pantry. They can also be easily modified and you can use lower fat ingredients without really effecting the taste.

 

Black Bean Pinwheels

 

1 lb Cream Cheese

1 Can Black Beans, rinsed and drained

2 Cups Shredded Cheese

1/2 Cup Salsa

1 Pack Taco Seasoning

 

Soften cream cheese. Mix in all other ingredients, except beans. Once the mixture is blended well, fold in beans.

 

Spread over tortillas and roll up. Let chill for 30+ minutes then slice into bite sized pieces. Serve with extra salsa and or guacamole.

 

The recipe is great because you can add all kinds of things - corn, peppers, fresh veggies, etc.

Buffalo Chicken Dip Like wings without the mess!

 

INGREDIENTS

2 (8 ounce) packages cream cheese, softened

3/4 cup pepper sauce, such as Franks® Red Hot®

1 cup Salad dressing - Ranch or Blue Cheese

2 cups diced cooked chicken (can use 2, 10 oz cans)

2 cups shredded Cheddar cheese

 

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and 1 1/2 cup cheddar cheese. Spread into a 9x13 inch baking dish.

Bake for 20 minutes in the preheated oven. Top with remaining cheese and bake an additional 10-15 minutes until cheese is melted and browned. If oil collects on the top, dab it off using a paper towel.

 

Serve with tortilla chips, butter crackers, chicken crakers, celery & carrot sticks, etc

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Quote:
Originally Posted by lauren View Post
any suggestions for an easy dairy-free appetizer that could go w/ kebabs? i have picky guests.......
Who doesn't eat cheese? That is a culinary sin!

I'd do hummus and veggies & pita or salsa and guac and chips. Most it can be purchased pre-made or would be really simple to throw together.

You could do an Italian antipasti platter with marinated veggies - artichokes, mushrooms, olives, meats, etc and put the cheese on the side.

What kind of kebabs are you making?

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Dairy free:

Mixed bruscetta is always my go to appetizer:

Buy a long skinny baugette and top with a varitey of jarred goodies: I always have a jar of tomato bruscetta, mixed olive bruscetta & an artichoke one as well. Toast the bread with a bit of olive oil in the oven then top with the bruscetta and sprinkle with Italian seasoning or fresh basil. super easy/cheap/and colorful!

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Quote:
Originally Posted by Amy&Andy View Post
Dairy free:
Mixed bruscetta is always my go to appetizer:
Buy a long skinny baugette and top with a varitey of jarred goodies: I always have a jar of tomato bruscetta, mixed olive bruscetta & an artichoke one as well. Toast the bread with a bit of olive oil in the oven then top with the bruscetta and sprinkle with Italian seasoning or fresh basil. super easy/cheap/and colorful!
this is also a good idea. sometimes i will roast a tenderloin and slice it on the bruschetta with a mixture of loive tapenade and mayo and some arugala...yummy

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dairy-free b/c someone is [supposedly] lactose intolerant.

 

bruscetta is a good idea....i know they'll only eat the tomato one, but dh and i will eat the others! thanks!

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