I love to cook and want to see what kind of good things you all have going on out there! Desserts and appetizer recipes would be great!

Free Smartphone Software

Every Christmas Eve my family gets together and instead of having a large sit down meal, we all bring appetizers and just snack all night long. Some of the things people are already bringing are little smokies and meatballs, taco plate, pickle roll ups, spinach dip with hawaian bread, and a cream cheese shrimp plate. I am looking for an appetizer to bring but cant really think of something. We try to keep everythign simple so if you have any ideas of thigns that will go along with this let me know. Thanks!

web security

Ingredients
1 large lime, quartered
6 large fresh basil leaves
1/4 cup sugar
1 bottle (16 ounces) Lipton Pure Leaf Green Tea with Honey
1 cup light rum
1 cup chilled seltzer

Preparation
In glass pitcher, squeeze lime, then add basil and sugar. With wooden spoon, thoroughly crush against side of pitcher; add lime rinds.
Stir in tea and rum. Just before serving, add seltzer and pour into ice-filled glasses.
Garnish, if desired, with additional basil leaves.

Serves
4 servings

Preparation Time
10 minutes

Ingredients
1 1/2 cups coarsely grated Boar’s Head Parmesan cheese (6 ounces)

Preparation
Preheat oven to 375°F. Line baking sheet with parchment paper or a nonstick reusable baking liner. Drop level tablespoons of cheese 3 inches apart; spread to form 2-inch rounds.
Bake until edges just begin to color, 6 to 7 minutes.
Transfer to wire rack; cool two minutes. Transfer to paper towels to drain. Repeat with remaining cheese.

Serves
Serves 6.

Ingredients
1 tablespoon paprika
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 package frozen puff-pastry sheets, thawed
1 large egg white, lightly beaten
8 ounces sharp Boar’s Head Vermont Cheddar cheese, shredded, divided

Preparation
Preheat oven to 375°F.
Grease two large cookie sheets.
In small bowl, combine spices.
Unfold 1 pastry sheet. On lightly floured surface, with floured rolling pin, roll pastry into 14-inch square.
Lightly brush with egg white. Sprinkle half of spice mixture on pastry sheet. Sprinkle half of Cheddar on half of pastry.
Fold pastry over to cover cheese, forming rectangle. With rolling pin, lightly roll over pastry to seal layers together. With pizza wheel or knife, cut pastry crosswise into 1/2-inch-wide strips. Repeat process on second pastry sheet.
Place strips 1/2 inch apart on prepared cookie sheets, twisting each strip twice to form spiral and pressing ends against cookie sheet to prevent strips from uncurling (moisten ends with egg white to help them adhere, if necessary).
Bake cheese straws until golden, 20 to 22 minutes. Cool on wire rack.

Serves
Makes 48 cheese straws.

Notes, Tips & Suggestions
Using frozen puff pastry in the preparation cuts preparation time down to minutes.

Ingredients
1 (8-ounce) can refrigerated crescent dinner rolls
3 tablespoons cranberry sauce
3 tablespoons Dijon mustard
1/2 package Hillshire Farm® Lit’l Smokies® Cocktail Links

Preparation
1. Preheat oven to 375°F.
2. Separate crescent rolls and spread lightly with Dijon mustard and cranberry sauce.
3. Cut each crescent roll into thirds, lengthwise.
4. Place Lit’l Smokies Cocktail Links on short side of each triangle. Roll up each starting at short side of triangle. Place on ungreased cooking sheet.
5. Bake 12 to 15 minutes or until golden brown. Serve warm.

Serves
Serves 8 (3 wrapped links per person)

Ingredients
1-1/2pounds boneless beef top sirloin or shoulder center steak (ranch steak), cut 3/4 inch thick
1 medium red bell pepper, cut into 1-inch pieces
1/2 to 3/4 teaspoon ground black pepper
Chopped fresh parsley (optional)
Sauce
3/4 cup whipping cream
1/2 cup chunky peanut butter
1/2 cup water
1/4 cup bourbon or apple cider
2 tablespoons soy sauce
2 tablespoons molasses
2 teaspoons minced garlic
1/4 to 1/2 teaspoon crushed red pepper

Preparation
Soak twenty-four 6-inch bamboo skewers in water 10 minutes; drain.
Cut beef steak into 1-inch pieces. Alternately thread 2 beef pieces and 1 bell pepper piece evenly onto each skewer. Season with black pepper.
Combine sauce ingredients in medium saucepan, stirring until smooth. Bring just to boil. Reduce heat; simmer 12 minutes or until thickened, stirring frequently. Keep warm.
Meanwhile place 1/2 of skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 6 to 9 minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers.
Serve with peanut sauce. Garnish with parsley, if desired.

Serves
Makes 24 servings

Notes, Tips & Suggestions
Cook’s Tip: To grill, place 1/2 of skewers on grid over medium heat of gas grill. Grill, covered, 6 to 8 minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers.

Preparation and Cooking Time
30 minutes

Ingredients
1/2 cup Sun-Maid Natural Raisins
2 tablespoons orange or apple juice
8 ounces goat cheese softened, or cream cheese
1/4 cup finely chopped sun-dried tomatoes in oil
1/4 cup chopped fresh basil
1 clove minced garlic
1/4 teaspoon crushed red pepper flakes
3 heads Belgian endive
Basil sprigs for garnish

Preparation
Combine raisins and juice. Cover and microwave on high power 45 seconds. Let stand 2 minutes.
Combine cheese, tomatoes, basil, garlic and pepper flakes. Mix well. Stir in raisin mixture.
Trim ends of endive and separate heads into spears. Spread cheese mixture on endive spears. Arrange spoke-fashion on serving platter. Serve immediately or cover and chill up to 2 hours before serving. Garnish with basil sprigs.

Serves
Makes about 3 dozen appetizers

Ingredients
1 1/2 cups of Original Bisquick mix
1/3 cup boiling water
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream, mayonnaise or creamy salad dressing
8 medium green onions, sliced (1/2 cup)
2 teaspoons prepared horseradish
1/8 teaspoon red pepper sauce
3 cups chopped or sliced fresh vegetables (mushrooms, radishes, celery, red onion, cherry tomatoes, broccoli, cauliflower, bell
pepper, yellow summer squash, j?cama)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Preparation
Heat oven to 450°F (475°F for high altitude). In bowl, stir baking mix and boiling water until soft dough forms; beat vigorously with spoon 20 strokes. Using fingers dusted with baking mix, press dough in ungreased 12-inch pizza pan, pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes.
Stir cream cheese, sour cream, green onions, horseradish and pepper sauce until well blended; spread evenly over crust. Cover with Glad Press’n Seal sealable wrap; refrigerate 1 to 2 hours or until chilled.
Just before serving, top with vegetables and cheese. Cut into wedges or squares.

Serves
16 wedges

Preparation Time
15 minutes

Start to Finish Time
1 hour 35 minutes

Ingredients
1/2 cup chopped roasted red bell peppers (from jar)
1/4 cup chopped ripe black olives
1/4 cup crumbled feta cheese
1 tablespoon olive oil
1 13 3/4-ounce can artichoke bottoms, drained and patted dry

Preparation
Heat broiler. Line cookie sheet with foil.
In medium bowl, combine peppers, olives, cheese and olive oil. Place artichoke bottoms onto prepared cookie sheet. Mound 1 1/2 teaspoons of stuffing onto each artichoke.
Broil 7 minutes or until golden on top. Transfer artichokes to a platter and serve hot.

Serves
Makes: 15 pieces