Appetizers?

[minnie56]

Going to a BBQ tomorrow and taking an appetizer..I am bored with mine.
Anyone have a good one?

Thanks!

 

[roliepolieoliefan]

I make a good one called BLT dip. Yummy!

Just google BLT dip and its Paula Deen's recipe. Everyone loves it!

 

[NEVERENOUGHWDW]

Do you want a cold appetizer?
How many people?

 

[Ohiodislover]

What about

vegie pizza
buffalo chicken dip
spinach dip w/ pumpernickel bread

I'm making these for a party tomorrow


Marinated Ham & Swiss Buns Appetizer Recipe

Ingredients:

* Marinade:
* 1 cup butter
* 1/4 cup sweet onion, minced
* 2 Tablespoon poppy seeds
* 1/2 teaspoon garlic powder
* 1 Tablespoon Worcestershire sauce
* 2 Tablespoons hot or spicy mustard
* 1/4 cup brown sugar
* 1 Tablespoon chopped parsley


* Sandwiches:
* 24 (about 2 x 2-Inches each) small dinner rolls
* Horseradish mayonnaise
* 24 thin slices of deli ham
* 24 thin slices of Swiss cheese

Preparation:
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside.

Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

 

[Mom21]

Some I use:

Rotel dip
1 package Velvetta melted mixed with a pound of sausage (cook prior and make small pieces of it) and a can of Rotel Chilis and Tomatoes. You can make it as mild or as spicy as you like since sausage comes in mild and hot and so does the Rotel. I serve with Tostitos, but I've actually had people eat it with a spoon Also I have left the sausage out as I have both Jewish and Muslim friends, and I know that they are going to be there. Still yummy.

My daughter makes an awesome artichoke dip that even her friends mow down on. She uses 2 bricks of cream cheese brought to room temp. Microwaves one of those frozen blocks of spinach and mixes it together with chopped artichoke hearts. You use however many artichokes you want to taste.

Meatballs in a crockpot with IKEA swedish meatball sauce. Always gone in 5 minutes. I cook the meatballs at home in the oven and wait until I get to destination to make the sauce (a minute or 2 as I leave it a bit watery) and dump in a crockpot on warm.

Of course BBQ meatballs and little smokies in a crockpot are good. And the old standby Jimmy Dean sausage balls. Those are gone in a few minutes also. Nobody can resist the grease. LOL.

I post in a while when I get back home if I can think of more. We make meals out of appetizers. We love them.

 

[princess momma]

Funny you should ask I came here looking for ideas too! I'm having people over tomorrow. My MIL invited herself and the rest of the family over. I need to come up with a menu and nobody has offered to bring anything.

I know I'll be making this:

CHOCOLATE COVERED STRAWBERRIES

Ingredients

2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate chips (or milk chocolate chips)
2 tablespoons corn syrup
6 tablespoons butter

Directions

Wash strawberries and pat dry.
Place on paper towels until they reach room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
Allow excess chocolate to drip off into pan.
Place stem side down on waxed paper covered baking pan or cookie sheet.
Refrigerate until set, about 15-20 minutes

 

[princess momma]

I have a big bag of tortilla chips from Costco, so I'm making some Pico de Gallo. I'm going to double the recipe and add a clove of finely chopped garlic. I have a 3 part glass relish dish that I'll serve it in. I'll put a scoop of cream cheese on the bottom of the middle segment before topping it with pico.

PICO DE GALLO

Ingredients

4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro leaf, chopped (or more to taste!)
2-3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt

Directions

Combine all ingredients; cover and refrigerate for at least an hour.
This tastes best the same day that it's made, but is okay the next day.

 

[Ohiodislover]

Here is another one of my favorites

Mexican Corn Dip

2 Cans of Shoe Peg Corn
1 Can of Rotele Chopped Tomatoes w/green chilies
1 stick of butter
1 block of cream cheese
cumin


Sauté corn in butter for a couple of minutes and add tomatoes, then turn heat down to melt the cream cheese....when melted add cumin. I do not have an amount of cumin to use.....just to taste. It's a good bit of cumin...maybe 2 tbls at least. Keep trying it until you like the taste!! Serve warm/hot!

I use the Lime Tostado chips for a little snaz!

 

[NEVERENOUGHWDW]

fresh mozzerella, fresh basil & tri colored tomatoes.....drizzle with olive oil when your there....

scallops wrapped in bacon....just heat on the grill when your there

mini crab cakes, fruit kabobs....