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Appetizer Recipes

Appetizers
&
Hors D'oeuvres

Free Recipes at Sur La Table
Free Appetizer Recipes at Cooking.com
Free Hors d'oeuvre Recipes at Igourmet
Joyce's Fun Cooking Apperizers
Free Appetizer Recipes at Betty Crocker
Land O'Lakes Appetizer Recipes
Kraft Appetizer Recipes
Free Appetizer Recipes at Del Monte
Free Appetizer Recipes at Betty Crocker
Free Healthy Main Dish Recipes
Hickory Farms Appetizers & Hors D'Oeuvres

Bacon Roll-Ups

Photo and recipe presented by
The Oliver Inn Bed & Breakfast
South Bend, Indiana

1 can whole water chestnuts
1 lb. bacon
Cut each bacon strip in thirds, wrap
chestnut and secure with toothpick.

1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar

Mix and pour over bacon roll-ups. Bake at 350 degrees for 45 minutes. Serves 6.

Italian Stuffed Mushrooms

1 dozen very large white mushrooms
2 tablespoons olive oil
3 garlic cloves
1 cup cooked crumbled hot Italian sausage
1/2 cup breadcrumbs
2 tablespoons red wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil

Salt and ground black pepper to taste
3 tablespoons freshly grated Parmesan cheese

1. Scrub mushrooms.
2. Remove stems; chop stems.
3. Heat oil in a skillet.
4. Add garlic; cook one minute.
5. Add sausage and mushroom stems; heat through.
6. Add breadcrumbs, wine, parsley and basil.
7. Season with salt and pepper.
8. Fill caps with sausage mixture.
9. Sprinkle cheese on top.
10. Bake 15 minutes.

Makes 6 to 8 servings.

Source: Houston Chronicle

Baked Crab Rangoon

24 wonton wrappers
Five-spice powder, as needed, optional

Cream Cheese Dip:
8 1/2 ounces crabmeat, drained if using canned meat, and flaked
8 ounces cream cheese
1 teaspoon chopped red onion
1 - 2 green onions, diced

/2 teaspoon Lea and Perrins Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper, to taste

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray 2 baking sheets with non-stick spray. Combine the cream cheese and crab meat mixture. Stir in the remaining ingredients, mixing thoroughly. Take a wonton wrapper and lightly dust it with the five-spice powder if using (about 1/8 teaspoon) Cut the wonton diagonally so that it forms 2 triangles. Continue with the rest of the wrappers. (Cover the remaining wrappers with a damp cloth so that they don't dry out).

Arrange the wonton wrappers on the baking sheets. Place in the stove on the middle rack, and bake until they turn brown (5 to 6 minutes). Remove and cool. Place the cream cheese in a medium sized baking dish. Bake until the cream cheese is heated through and just starting to bubble (18 to 20 minutes). Remove and serve immediately with the wonton chips for dipping. If desired, also serve hot mustard and/or sweet and sour sauce.

Apricot Wraps

1 (14-ounce) package dried apricots
1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a wooden pick. Place on two ungreased 15 x 10 x 1-inch baking pans. Bake, uncovered at 375*F (190*C) for 25 minutes or until bacon is crisp, turning once. Transfer to paper towels to drain. In a small saucepan, combine jelly and soy sauce; cook and stir over low heat until warm and smooth. Serve as a dipping sauce.

Makes about 4 1/2 dozen appetizers.

Endive with Blue Cheese

3 oz Cream cheese
3 oz Bleu cheese
3 Tablespoons Unsalted butter
1/4 cup Whipping cream
2 large bunches Belgian endive
paprika

Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.

Makes about 2 dozen appetizers.

Baked Cranberry Almond Brie

3/4 cup all-purpose flour
1/4 cup creamy butter, softened
1 (3-oz.) package cream cheese, softened
1 (8-oz.) (4 1/4-inch) round Brie cheese
3 tablespoons cranberry orange sauce*
3 tablespoons chopped almonds, toasted
1 egg
1 teaspoon water

1.Combine flour, butter and cream cheese in large mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves side of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).

2.Heat oven to 400°. Roll each half of dough on lightly floured surface to 1/8-inch thickness. Cut 8-inch circle from each half (save dough scraps for decoration). Place 1 circle on ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with remaining pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs. Beat egg with water in small bowl; brush top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set.

3.To serve, cut into small wedges. Serve with apple slices and crackers, if desired.

*Substitute 3 tablespoons whole berry cranberry sauce.

Pineapple Cheeseball

Perfect for the holidays!

2 pkg (8 oz) Cream Cheese
1 Can 8 oz Crushed Pineapple, drained
1/4 cup finely chopped green pepper
2 tbs finely chopped onion
1 tbs seasoned salt
1 Cup crushed Pecans

Garnish:
Canned Pineapple Slices
Cherries
Parsley Sprigs
Assorted Crackers

In medium bowl, with fork, beat cream cheese until smooth. Gradually stir in pineapple, 1/2 cup pecans, the green pepper, onion and salt. Shape into ball, roll in remaining nuts, wrap in plastic film, refrigerate overnight.

Sugared Bourbon Pecans

2 cups pecans, halved
1 cup white sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1/3 cup bourbon
1/3 cup water

Combine all ingredients except pecans and bring to soft, ball stage (238-240 degrees F), stirring constantly. Stir in pecan halves and mix thoroughly. Spoon out on buttered wax paper, aluminum foil or parchment paper to cool. (When using wax paper, be sure to buffer with newspaper underneath as hot wax will transfer to whatever is beneath.)

Cheddar Bacon Log

1 (8 ounce) package cream cheese, softened
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
3 drops hot pepper sauce
1/4 cup crisply cooked bacon, crumbled
2 cups shredded cheddar cheese
2 tablespoons sliced green onions
1 cup toasted, chopped pecans

Combine cream cheese, mayonnaise, Worcestershire sauce and hot pepper sauce in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in bacon, cheese and green onions by hand. Cover; refrigerate at least 2 hours.

Form cheese mixture into log shape or cheese ball; roll in pecans to coat. Wrap in plastic food wrap; refrigerate until well chilled (at least 2 hours). Serve with crackers.

Black Truffle Canapes

5 thin slices firm, white sandwich bread
2 tablespoons unsalted butter, melted
7 ounces pate with truffles*
2 to 3 tablespoons creme fraiche or sour cream
Black truffles shavings

* Can substitute any good-quality pate.

Preheat oven to 350 degrees F. Brush bread with melted butter and cut out approximately twenty 1 1/2- to 2-inch circles with round cookie cutter; arrange, buttered sides up, on a large baking sheet. Bake in middle of oven approximately 7 to 10 minutes or until pale golden. Remove from oven and cool completely. NOTE: Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

To prepare, place thin slices of pate on each toast round. Top with creme fraiche or sour cream and truffle shavings. Cover with plastic wrap until ready to serve, but don't let sit too long as bread toasts will become soft.

Makes 20 canapes.

Tiramisu Mascarpone Fondue

Crisp Italian ladyfingers (savoiardi)
Large, whole strawberries, with stems attached
Ripe peaches, cut into wedges

Instant Espresso Powder, 1 teaspoon
Boiling Water, 1 tablespoon
Mascarpone Cheese, 1 (17-ounce) container
Confectioner's Sugar, 1/4 cup
Sweet Marsala Wine, 2 tablespoons
Constarch, 2 teaspoons
Egg Yolks, 3 large, at room temperature
Bittersweet Chocolate, finely chopped, for serving

1. In a small bowl, dissolve the espresso powder in the boiling water.
2. In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners' sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.
3. In a medium bowl, whisk the egg yolks to combine.
4. Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
5. Whisk the egg yolk mixture into the mascarpone mixture.
6. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes.
7. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner.
8. Place the chopped chocolate in small, individual bowls.
9. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.

Spinach-Artichoke Party Cups

36 (3-inch) wonton wrappers
1 can (8-1/2 ounces) artichoke hearts, drained and chopped
1/2 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, minced

Preheat oven to 300°F. Spray miniature muffin pan lightly with cooking spray. Press 1 wonton wrapper into each cup; spray lightly with cooking spray. Bake about 9 minutes or until light golden brown. Remove shells from muffin pan; set aside to cool. Repeat with remaining wonton wrappers.*

Meanwhile, combine artichoke hearts, spinach, cheeses, mayonnaise and garlic in medium bowl; mix well. Fill each wonton cup with about 1-1/2 teaspoons spinach-artichoke mixture. Place filled cups on baking sheet. Bake about 7 minutes or until heated through. Serve immediately.

*Wonton cups may be prepared up to one week in advance. Cool completely and store in an airtight container.

Tip: If you have leftover spinach-artichoke mixture after filling the wonton cups, place the mixture in a shallow ovenproof dish and bake it at 350°F until hot and bubbly. Serve it with bread or crackers.

Baked Spinach Balls

Ensure a delicious beginning to any meal with these appetizers packed with flavor and nutrient-rich spinach. Spinach is a great source of iron, which is important in the fight against anemia.

2 cups sage and onion or herb-seasoned bread stuffing mix
1 small onion, chopped
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper

1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup fat-free reduced-sodium chicken broth
2 egg whites, beaten
Dijon or honey mustard (optional)

1. Combine bread stuffing mix, onion, cheese, garlic, thyme and pepper in medium bowl; mix well. Combine spinach, broth and egg whites in separate medium bowl; mix well. Stir into bread cube mixture. Cover; refrigerate 1 hour or until mixture is firm.

2. Preheat oven to 350°F. Shape mixture into 24 balls; place on ungreased baking sheet. Bake 15 minutes or until spinach balls are browned. Serve with mustard for dipping, if desired. Garnish, if desired.

Layered Shrimp Appetizer

This is an impressive but extra easy appetizer to serve to friends.

1 (8-ounce) package cream cheese
2 tablespoons milk
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup coctail sauce
6 ounces cooked small shrimp
2 tablespoons sliced green onions
Crackers

Combine cream cheese and milk in small bowl until smooth. Stir in cheese, reserving 2 tablespoons for topping. Spread cream cheese mixture on bottom of 10-inch round serving dish; spread evenly with cocktail sauce. Top with shrimp, onions and reserved cheese. Cover; regrigerate at least 1 hour. Serve with crackers.

Yield: 10 servings

More appetizer recipes at LAND O LAKES®

Roasted Red Pepper Stuffed Mushrooms

12 large (about 12 ounces) fresh white mushrooms
3 tablespoons olive oil, divided
1/2 cup diced roasted red peppers (from a 7-ounce jar)
1 teaspoon minced garlic
1/2 teaspoon salt
0 1/8 teaspoon ground black pepper
2 tablespoons dry white wine
1/4 cup shredded smoked Gouda cheese
2 tablespoons unseasoned dry bread crumbs

Preheat oven to 350 degrees F. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.
v Chef/Owner Philippe Chin Chanterelles, Philadelphia

YIELD: 4 Portions.

Mushroom Pinwheel

1/2 lb. Fresh White Mushrooms
1/4 cup Butter or Margarine
1/2 cup Onion, finely minced
1/2 cup Sesame Seeds, divided
1 tsp. Salt
1 tsp. Lemon Juice
1/4 tsp. Ground Black Pepper
1 - 13 3/4 oz. pkg. Hot Roll Mix
2 tbs. Milk

Rinse, pat dry and finely chop fresh mushrooms and set aside. In a medium skillet melt butter. Add onion and sauté for 3 minutes; add reserved mushrooms; sauté 5 minutes. Stir in 2 tbs. of the sesame seed, lemon juice and black pepper; cool. Prepare roll mix as label directs. On a lightly floured board roll out dough to an 18 x 12-inch rectangle. Spread mushroom mixture over dough to within 1 inch of edges; roll dough lengthwise, jelly roll fashion. Brush all sides of roll lightly with milk. Sprinkle all sides with remaining 6 tbs. sesame seed. Cut crosswise into 12 pieces. Place, cut side up, on greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake in a pre-heated moderate over (375 deg.) for 25 minutes or until golden. Serve with brown gravy and roast pork if desired.

YIELD: 12 Portions

Hot Cream Cheese Canapes

Easy and Nummy Recipe

8 ounces cream cheese, softened
1 egg, lightly beaten
1/2 onion, minced
Salt and ground pepper
30 small bread squares, toasted

Preheat the broiler, mix the cream cheese, egg, onion, and pepper together, mashing them well with a fork, add salt to taste. Spread generously on toasted bread and run under the broiler until puffed and lightly browned. Serve at once.

Garlic Cheese Fondue

1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced

1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes

Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.

Set fondue over candle or canned heat. Serve fondue with bread.

Servings: About 8 - 10

Greta's Swedish Meatballs

Swedish Meatballs make wonderful appetizers. Try Swedish cranberries called Lingonberries found in most large supermarkets on the gourmet preserves shelf.

2 lb. lean ground beef
1 c. fresh bread crumbs (4 slices chopped in blender)
1 onion, fried until soft but not brown
1-1 1/2 c. water (do not use milk as it toughens meat)
2 eggs, beaten
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. ground black pepper
1 tsp. salt
2 tbsp. chopped fresh parsley (optional)

Note: In some parts of Sweden rice is used instead of bread crumbs.

Gravy:
Serve meatballs in a brown gravy. Add 2-3 tablespoons sour cream and 1 teaspoon dried dillweed or 2 tablespoons fresh dillweed.

Fry onion until soft. Place ground beef in a large mixing bowl. Sprinkle with bread crumbs, fried onion, salt, pepper, spices and egg. With hands, mix together until everything is well blended, adding water gradually until mixture becomes a paste (mixture will be quite loose).

Roll mixture into small balls, between 3/4 inch and 1 inch in diameter, not larger - important. Swedish meatballs are small! Fry in butter in large heavy skillet, over medium heat, turning frequently until lightly browned all over. Place in a bowl which as been lined with paper towels. These can be frozen at this point. Over low heat, and retaining brown bits in pan, make a brown gravy, either from scratch or from a packet. You will need more than one packet. When finished, add sour cream and dillweed. Return meatballs to pan, reheat in gravy until heated through (5-10 minutes).

Swedish meatballs are traditionally served with mashed potatoes, vegetables and cranberry sauce.