What are some good appetizer or finger food recipes?

Please just tell me about ones you have actually tried.What are some good appetizer or finger food recipes?
Parmesan Puffs


Serves 8 - 16








This should serve 16 if you're offering another quick %26amp; easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.








16 slices Italian bread, cut 1/2 inch thick


2 Tbsp olive oil


l %26amp; 1/2 cups mayonnaise


3/4 cup grated Parmesan cheese(about 3 oz)


1 tsp Worcestershire sauce








Preheat oven to 350°.





With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.





While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.





Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.











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Little Chicken Burgers


Serves 8








No, not ';Chicken Little'; burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.





These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.





1/2 cup bread crumbs


2 lb ground chicken


3 garlic cloves, minced


1/2 cup minced Italian parsley


1/2 tsp dried oregano


1/2 tsp dried basil


2 Tbsp lemon juice


Salt %26amp; freshly ground black pepper


1 to 2 Tbsp extra-virgin olive oil








Place the bread crumbs in a small shallow dish. Set aside.





In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.





Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.











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Chicken Almond Puffs


Serves a bunch (depending on size of spoonfulls)





For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.








1 cup finely chopped, cooked chicken meat


3 Tbsp + 2 tsp toasted and chopped almonds


2/3 cup chicken broth


1/3 cup canola oil


1/4 tsp Worcestershire sauce


3/4 tsp seasoning salt


3/4 tsp celery seed


1/8 tsp cayenne pepper


2/3 cup all-purpose flour


2 tsp dried parsley


3 eggs








Preheat oven to 450F.





Combine chicken and almonds and set aside.





In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.





Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.





Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.





Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.








Onion-Dip-Not-From-Soup-Mix


Serves 4








Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.








1 cup low fat sour cream


1/4 cup finely chopped scallions/green onions


2 tsp lemon juice








Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.














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Mozzarella in Carrozza


Makes 8








Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?





1 8 oz package part-skim mozzarella cheese slices


8 slices thin, firm white bread, crusts removed


2 large eggs, well beaten


¼ cup milk


¼ cup all-purpose flour


½ tsp salt


¼ tsp ground black pepper


½ cup plain dried bread crumbs


3 Tbsp vegetable oil


4 Tbsp butter or margarine


8 anchovy fillets, drained


1 Tbsp chopped fresh parsley


1 tsp capers, drained


1 tsp fresh lemon juice





Preheat oven to 200F.





Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.





Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.





Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.





In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches %26amp; cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).





Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.





In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.





I think they’re gonna love these.








Crab Dip with a Kick


Serves 4-6








There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.








8 oz whipped cream cheese with chives


2 Tbsp whipping cream


3 Tbsp minced Bermuda or sweet onion (optional)


2 tsp bottled horseradish


1/2 to 1 tsp Old Bay Seasoning


3 Tbsp shredded sharp Cheddar cheese


1 lb fresh lump crabmeat,undrained








Preheat the oven to 400°F.





In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.





Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.











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Nachos with Chorizo %26amp; Black Beans


Makes 36








Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn





36 unbroken large tortilla chips


3 large ripe plum tomatoes, cut into 1/4-inch pieces


1/3 cup chopped fresh cilantro


1/4 tsp salt


1 Tbsp vegetable oil


1 fully cooked chorizo sausage (3 oz), finely chopped


1 medium onion, finely chopped


1 garlic clove, finely chopped


1/2 tsp ground cumin


1 can (15 to 19 ounces) black beans, rinsed and drained


1 cup (4 oz) Monterey Jack cheese, shredded


2 pickled jalapeno chiles, very thinly sliced








Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.





Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.





Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven %26amp; spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .








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Cucumber Sandwiches on Pumpernickel


Makes 20








Here's a classic that you will find to be an easy appetizer and a darned good one, too.








1 package whipped cream cheese


1 package Italian salad dressing mix


Cucumber for slicing


1 package pumpernickel bread, party sandwich size











Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.











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Crab Toast with a Kick


Makes 40 Small Toasts





For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.








10 slices white bread


1 8 oz can crabmeat


2/3 cup mayonnaise


1 tsp lemon juice


1 tsp sherry or white wine


Salt and pepper to taste


Cayenne pepper(Oh, so little)








Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.





Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.











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Cheddar Straws


Makes too many to count





Please try not to eat all of these treasures before your guests or family arrive.








2 cups all-purpose flour


2 cups shredded sharp Cheddar cheese


3/4 cup butter ( or “other”, if you must)


1 teaspoon baking powder


1/4 teaspoon cayenne pepper


1/2 teaspoon salt


1/2 cup water





Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.





Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or ';other';) in a bowl and mix until well combined. Add just enough water to make a very stiff dough.





Roll pieces of the dough into pencil-width sticks on a lightly floured surface %26amp; cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.





Avacodo Salsa


Makes About 1 cup








Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!








2 ripe avocado


4 tomatillos, husks removed


1/4 cup cilantro leaves


1/2 cup green onion


1 tablespoon lemon juice


1/2 jalapeno, fresh, seeded


1 teaspoon salt


1 large garlic cloves


1/2 of a small onion





Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.





Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.





Crabby Stuffed Mushrooms


Serves 6








When people get stuffed they're kinda mellow, but apparently mushrooms get ';crabby';.














1 lb fresh mushrooms - big ones


7 oz crabmeat(fresh,canned or faux-ney)


5 green onions, thinly sliced


1/4 tsp dried thyme


1/4 tsp dried





oregano


1/4 tsp ground savory


ground black pepper to taste


1/4 cup grated Parmesan cheese


1/3 cup mayonnaise


3 Tbsp grated Parmesan cheese


1/4 tsp paprika


Preheat the oven to 350 degrees





In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.





Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.





Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.











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Prosciutto Roulades


Makes 12





These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.











2 oz. ricotta cheese (J/4 cup)


2 oz. Stilton cheese, crumbled


1 tablespoon dairy sour cream


12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)


1 pear


Lemon juice








Garnish with lime slices and dill sprigs, if desired








In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.





Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.





Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.











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Salami Crescents


Makes 32(Reduce everything by half for a smaller party)





Try not to eat them all yourself while waiting for the guests or family to arrive.











1 17 oz pkg. (2 sheets) frozen puff pastry, thawed


2 Tbsp dairy sour cream


1 tsp prepared hot mustard


16 slices Italian salami


8 slices Swiss cheese, room temperature


1 egg, beaten








Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.





Preheat oven to 400F.





In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.





Arrange salami and cheese on the pastry.





NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami %26amp; cheese and trying to replace them on the pastry.





Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.





Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.





Hummus Just Like Grandma's (If you're Middle Eastern)


Makes 2 Cups








Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.








15 oz. can garbanzo beans, drained


1/4 cup fresh or frozen lemon juice


1/4 Cup sesame or tahini paste


4 cloves garlic, minced (optional)


1 tsp. salt


1/4 tsp.pepper


2 Tbaps. olive oil


2 Tbsp fresh parsley, finely chopped


1 tsp paprika


Pita bread, sliced pie-style into 8 triangles per pita








In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.





Transfer to serving bowl. Sprinkle loosely with parsley and paprika.





After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.











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Crostini - Easy Appetizer Style


Makes 12





These ';little toasts'; can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.














12 slices Italian bread (the long skinny kind), 1/2 inch thick


1/4 cup olive or vegetable oil


1 Cup chopped tomato


3 Tbsps. chopped fresh basil leaves


1 Tbsp. capers or chopped ripe olives


1/2 tsp. each salt %26amp; pepper 12 slices mozzarella cheese








Heat oven to 375 degrees





Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.





Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.





Bake about 8 minutes or until cheese is melted. Serve hot.











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Cheddar Mini-Quiche


Makes 4 to 5 Dozen





Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.








3 eggs


1 lb. small curd cottage cheese


3 Tbsp. sour cream or sour 1/2 and 1/2


4 oz.sharp Cheddar, (pre-shredded in a bag)


1/2 Cup Bisquick


1/4 tsp. salt


Black pepper to taste


4 Tbsps. melted butter





In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.





Bake in preheated 375° oven 25 to 30 minutes.





OK, it's not the easiest easy appetizer but the result is worth the little extra effort.











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Mushrooms Marsala


Serves 4





Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.











1 lb. mushrooms (buy clean ones to save time)


2 Tbsps. butter


Juice of 1/2 lemon


1/4 cup dry Marsala wine


Salt and freshly ground pepper


1 Tbsp. minced fresh parsley








Break off the stems (save them for soup) and leave the mushroom caps whole.





Heat butter in a skillet (call it a ';saute pan'; this becomes ';gourmet';) and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.





Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.











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Gourmet Fried Cheese


Makes approx. 30 pieces





Why ';gourmet';? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.











8 oz. Brie or Camembert cheese


1/2 cup all-purpose flour


1 egg


1/2 cup milk


1 cup fine breadcrumbs


Oil for deep frying








Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.





Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.





Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.





Serve immediately - but be careful, the cheese is hot.What are some good appetizer or finger food recipes?
I've made those Parmesan Pufs before! They're amazing. Only feeds 4. They're THAT good! Report Abuse

Black Bean and plantain empanadas. Use drained canned black beans or black bean refries if you want it easy, or make your own from dried turtle beans if you have more time than money. Once you have the cooked beans, lightly mashed, add comino, oregano, chili powder and minced onion and garlic and fry in a little oil until warmed through. On 3'; squares of a good pastry dough (homemade or packaged) place about a teaspoon of the bean sauce, top with grated monterey jack cheese and a teaspoon of diced, nearly ripe plantains or very firm bananas. Fold one corner over diagonally to make a triangle and seal edges. Bake according to pastry instructions until golden. Gosh, these always get compliments, and you can make them as spicy as you can stand.
Made these the other night. Stuffed portobello mushrooms with cream cheese, crab meat, shrimp and fresh dill with parmesean bread crumbs.
A big bowl of spinach dip (recipe on the Knorr's Vegetable Soup box), with a plate of freshly cut vegetable
Oh, this is SO good... spoon some goat cheese on a cracker and top it with blueberry chutney if you can find it! Your guests will think you are AMAZING!
ham roll - cream cheese garlic powder and chives spread into ham sliced med thick and rolled then cut into bite size.





ham n cheese pockets - pilsbury creasents rolled flat and pinched together so there are no seams. then spread hot mustard over the dough and add ham and shredded cheddar fold over the sides and pinch shut. brush with a egg wash and bake at 400 for 20 min. Cut into 12 slices at an angle for east snacking no mess.





frozen chocolate strawberries - freeze berries and use the ice cream toppers the harden put a stand skewer in the green skirt (top of berries) so they stand free and spin while pouring chocolate over.
How about some hummus %26amp; pita bread? It's healthier than chips.
little tiny wienies covered in BBQ sauce, or sauteed shrimp covered in white wine, with galic and a little sherry.
1. meatballs


2. drunk cocktail weenies


3. sausage balls


4. beef ball


5. party pizza's


6. stuffed mushrooms


7. boiled shrimp with cocktail sauce


8. pig in a blanket


9. keilbasa and cheese tray


10. relish tray


11. spinach dip


12. onion dip


13. vegetable dip


14. salsa


15. cheese dip


16. blue cheese dip


17. broccoli and artichoke dip


18. crab meat dip


19. chicken tenders


20. tuna salad party sandwiches


21. pimento cheese party sandwiches


22. chicken salad party sandwiches


23. stuffed celery with blue cheese and gorgonzola


24. sliced ham for sandwiches with spicy mustard


25. sliced beef tenderloin for sandwiches with cream horseradish sauce


26. melon filled with assorted fruits


27. strawberry's dipped in sour cream and powdered sugar


28. brownies


29. assorted cookies


30. sliced starberry and sliced caramel cake tray


31. tomato, onion, cucumber, and black olives marinated in italian dressing


32. olive tray


33. crackers


34. chips


35. tostado's


36. dip size frito's


37. baked brie


38. sliced pork tenderloin with mayo , mustard, or barbecue sauce


39. potato salad


40. pasta salad


41. 7 layer dip


42. fried chicken drumettes


43. chicken dip


44. corn dip


45. fruit punch


46. avocado dip


47. brushetta


48. crab claws with cocktail sauce


49. sushi


50. chocolate covered pecans


go to allrecipes.com for the recipes!
Contact me and when I get home I will send you some real good and easy appetizer recipes.


( in an hour or 2 )
Mozzerella Stix!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Shrimp cocktail. Its easy, simple and people like it.





Go to the store and get the jumbo shrimp, cooked, peeled and chilled. Costco you can get the frozen bag. Let thaw overnight in the fridge.





In a deep platter, add crushed ice, lettuce leaves, and add the shrimp. In the middle add a bowl of cocktail sauce. Garnish the platter with lemon wedges.





You can add toothpicks on the shrimp, or if you have time, make little kabobs using long toothpicks and add 2 or 3 shrimps per toothpick, so people can pick up and go.
CORNMEAL FRIED CHICKEN FINGERS


USE HALF FLOUR AND HALF CORNMEAL


TO COAT USE EGGS


PLACE CHICKEN IN EGGS,DREDGE IN FLOUR,CORNMEAL MIX AND DEEP FRY.SERVE WITH YOUR FAVORITE BARBQUE SAUCE.
Best Garlic Bread Ever


INGREDIENTS:





* 3 bulbs garlic


* 2 tablespoons olive oil


* 1 (1 pound) loaf Italian bread


* 1/2 cup butter


* 1 tablespoon chopped fresh parsley (optional)


* 2 tablespoons grated Parmesan cheese (optional)





DIRECTIONS:





1. Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.


2. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.


3. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.


4. Broil for about 5 minutes, until toasted.








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Veggie Pizza Squares


INGREDIENTS:





* 2 (10 ounce) cans refrigerated crescent roll dough


* 1 (8 ounce) package cream cheese, softened


* 2/3 cup mayonnaise


* 1 teaspoon dried dill weed


* 1 teaspoon minced onion


* 1/2 teaspoon minced garlic


* 1/2 cup chopped cauliflower


* 1/2 cup chopped broccoli


* 1/2 cup chopped green bell peppers


* 1 (8 ounce) package shredded Cheddar cheese





DIRECTIONS:





1. Preheat oven to 400 degrees F (200 degrees C).


2. Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.


3. In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.


4. Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.











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This recipe needs Tahini a sesame seed puree. It is added to food ecspecailly Hummus. You can probably find it in a Middle Eastern Store...or get premade Hummus at most stores!





Hummus I


Submitted by: Marie


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';This is a very basic recipe for the popular garbanzo and sesame seed pate. Vary the flavor by adding a few mint leaves, a little fresh ginger, or red pepper flakes. I make it in a food processor now, but I used to make it by putting the garbanzo beans through a ricer.';


Original recipe yield: 3 cups.





Prep Time:


10 Minutes


Ready In:


10 Minutes


Servings:


24 (change)





INGREDIENTS:





* 2 (15 ounce) cans garbanzo beans, drained


* 1/2 cup roasted tahini


* 1/4 cup lemon juice


* 1 teaspoon grated lemon zest, minced


* 2 cloves garlic


* 1/4 cup packed flat leaf parsley


* 1/4 cup chopped green onions


* salt to taste


* ground black pepper to taste





DIRECTIONS:





1. Place garbanzo beans, tahini, lemon juice, lemon zest, garlic, parsley, and green onion in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.








I have found them on http://allrecipes.com/ and tried them all.


Have Fun!
Ok this may not sound very good but it REALLY IS VERY VERY GOOD%26gt;%26gt;%26gt; and EASY!!!


1 large tub of Cream Cheese///(the whipped kind only)


1 large can of Tyson all white chicken


1/2 package of dry pwdered Hidden Valley Ranch Dressing





Drain the water out of the chicken %26amp; put in a mixing bowl %26amp; mash up chicken with a fork, slowly mix in cream cheese, and slowly mix a little at a time in of the powdered ranch dressing.





That's all there is to it ( it does taste best chilled but you can eat it right away )





Serve with your favorite crackers.. (I like the wheat thins best)
Pinwheels - Mix some cream cheese with a little parsley, garlic salt and chopped green chiles, spread on flour tortilla and roll up. Cut into 1/2 inch pieces and they look like pinwheels. Good stuff!
Red Pepper %26amp; Goat Cheese Bruschetta:


INGREDIENTS:


1 large sweet red pepper, cut in half and seeded


6 plum tomatoes, cut in half lengthwise


1 medium onion cut in 1/2 inch thick rounds


4 tablespoons olive oil, divided


2 teaspoons Morton® Hot Salt™


2 cloves garlic, minced


1/2 cup crumbled soft goat's cheese


1 tablespoon balsamic vinegar


1/2 teaspoon Morton® Hot Salt™


1 loaf French bread


1 tablespoon chopped fresh basil





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DIRECTIONS:


Preheat grill to medium-high.


Toss the red pepper, tomatoes and onions in 2 tablespoons of olive oil and 2 teaspoons of Morton® Hot Salt™ and place on grill for 10 - 12 minutes or until red peppers, tomatoes and onions are charred and softened, (the onions may take a little longer than the tomatoes). Turn once or twice for even grilling.


Allow red peppers, tomatoes and onions to cool to room temperature and chop coarsely. Gently mix together the red pepper, tomato and onions, garlic, goat's cheese, balsamic vinegar and 2 tablespoons of olive oil. Season to taste with 1/2 teaspoon of Morton® Hot Salt™ and let sit for half an hour at room temperature.


Slice the French bread, on an angle into 10-12 1-inch thick slices and brush with olive oil. Toast both sides of the sliced French bread, lightly on the grill. Transfer bread to a baking sheet.


Generously spoon the roasted pepper and goat's cheese bruschetta mixture evenly over the slices of toasted bread.


Place the tray on the grill and close the lid, allowing the bruschetta to warm and the cheese to soften for 3 - 5 minutes. Remove from grill, top with chopped fresh basil and serve.
cheese sticks. Slice some cheese and wrap with crepe and deep fry. deep in a thousand island dressing.
My mom makes these really great shrimp things. Get a couple of pounds of big shrimp, cleaned and deveined. Put into a tupperware, and tip a bottle of Heinz chili sauce over them. Let sit over night in the fridge. Next day, wrap each shrimp with a half piece of bacon, skewer with a toothpick and broil until the bacon is crispy.





I also like potato skins, which are a good way to use leftover baked potatoes. Halve them lengthwise, and scoop out the middles. Deep fry shells in hot oil. Drain, then fill with pretty much anything. I like cheddar, montery jack, bacon and green onions with sour cream. I have also used leftover taco meat, roasted vegetables, roasted chicken...like i said, pretty much anything.