This is the time of year I frantically search cookbooks for new and different appetizer recipes. Whether hosting my own Christmas party, or bringing a dish to a friends’ house, I always need lots of ideas. Here are some yummy ones I’ve come up with:
Artichoke Triangles
1 can (14oz) artichoke hearts, drained & chopped
½ cup mayonnaise
¼ cup shredded Swiss cheese
½ cup freshly grated Parmesan cheese
1 clove garlic, finely chopped
1/8 tsp freshly cracked pepper
1 package frozen puff pastry dough, thawed
2 Tbl. Half & Half
Preheat oven to 400 degrees. Line large baking sheet with foil or parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and Half & Half. On lightly floured surface, roll l sheet of pastry into a 12×9″ rectangle, trimming edges if necessary to make it straight. Cut into twelve 3″ squares. Place 1 Tbl. mixture on each square. Lightly brush edges with Half & Half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on baking sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with Half & Half. Refrigerate 20 minutes. Bake 20-25 minutes or until golden brown. Serve warm.
Yield 24 pieces
Apricot-Amaretto Delish
1-10oz. jar apricot preserves (or peach)
2 Tbsp. Amaretto (or 1 tsp. almond flavoring)
1-8oz. pkg. cream cheese, softened
Mix Amaretto and preserves together. Pour over block of cream cheese on serving plate. Serve with Ritz or other crackers.
Crab-filled Veggie Bites
12 cherry tomatoes
12 fresh snow peas
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2 Tbl. reduced-fat cream cheese
1 Tbl. finely chopped green onion
2 tsp. reduced-fat sour cream
2 tsp. chili sauce
1 tsp. lemon juice
1/2 tsp. prepared horseradish
Cut the top of each tomato; scoop out pulp with a small spoon and discard. Invert tomatoes on paper towels to drain; let stand for 1-3 hours. Place 1 inch of water in a saucepan and add snow peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry; refrigerate. In a bowl, combine the remaining ingredients and mix well. Using a sharp knife, make a slit down the side of each pea pod. Fill peas and tomatoes with crab mixture. Arrange on a serving platter; cover and refrigerate for at least 30 minutes.
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