I hosted RC this month, and chose "Appetizers" as the theme. Everyone showed up with some delish dishes!
Lauren's Sweet Heat Molasses Meatballs
Sarah's Thai Chutney Dip
One package cream cheese
One bottle major Greys chutney
Chopped peanuts
Coconut
Scallions
Cover cream cheese with chutney and top with peanuts, coconut and scallions. Serve with crackers.
Caron's Goat Butternut Squash Goat Cheese Stuffed Mushrooms
12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups)
1 tablespoon olive oil
1 1/2 teaspoons finely chopped fresh sage leaves
3 tablespoons butter, divided
1/4 cup dry white wine (such as Chardonnay)
3 (8-oz.) packages fresh mushrooms
1 (4-oz.) goat cheese log
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup panko (Japanese breadcrumbs)
Vegetable cooking spray
Garnish: chopped fresh chives
Preparation
Hands-on: 45 Minutes
Total: 1 Hours
1. Preheat oven to 375°. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8 to 10 minutes or until browned. Add sage and 1 Tbsp. butter, and cook, stirring constantly, 2 minutes. Add wine, and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.
2. Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
3. Stir goat cheese and next 2 ingredients into squash mixture just until combined.
4. Microwave remaining 2 Tbsp. butter in a medium microwave-safe bowl at HIGH 30 seconds. Stir breadcrumbs into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Holding each filled mushroom over breadcrumb mixture, press about 1 Tbsp. crumb mixture onto filling. Place mushrooms in a single layer on a lightly greased (with cooking spray) wire rack in a jelly-roll pan. Bake at 375° for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.
Anna Kate's Tortellini Caprese Bites
1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups halved grape tomatoes
3 (8-oz.) containers fresh small mozzarella cheese balls
60 (6-inch) wooden skewers
1. Prepare tortellini according to package directions. Rinse under cold running water.
2. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.
Virginia's Italian Appetizer Bread
1 tbspn butter, melted
1 tsp finely chopped garlic
1 (1 lb) loaf frozen bread dough, thawed
1/4 lb thinly sliced deli Genoa salami
6 (1 oz) slices deli provolone cheese, cut into strips
1 egg, beaten
1 tsp water
poppy seed, if desired
Stir together butter and garlic in bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet, brush with butter mixture.
Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling.
Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal.
Cover; let rise in warm place 30-45 mins or until almost double in size. Combine egg and water in bowl; brush over braid. Sprinkle with poppy seed if desired.
Heat oven to 350. Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
Dede's Bacon Wrapped Smokies
1 pkg (16 oz) Lit’l Smokies (I use Hillshire Farms)
1 pkg (12 oz) thick cut bacon
3/4 cup packed brown sugar
Directions:
Preheat oven to 400F.
Line a baking sheet with foil (this will make clean-up MUCH easier)
Cut each bacon slice in to 3 or 4 pieces.
Wrap each bacon piece around a sausage allowing for a slight overlap – don’t wrap them too tight).
Secure with a toothpick and place on foil-lined baking sheet. Repeat with the rest of the bacon & sausages.
Sprinkle brown sugar evenly over the sausages
Bake for 15 – 20 minutes until the bacon is browned and the sugar is melted.
Serve immediately.
Ashey's "Mary Lyn's Hot Dip"
1 8 oz. cream cheese
1 can Hormel chili, no beans
sm. can chopped black olives
bunch green onions, chopped
sm. can jalapeno peppers, chopped
8 oz. sour cream
sharp cheddar cheese
Layer in order of ingredients. Bake at 350 degrees until bubbly.
Works well in round shallow dish-- McCarty tray or terra cotta tortilla baker.
Melanie's Rosemary, Fig and Goat Cheese Tarts
Amy's Chocolate Chip Cheese Ball
1 cup of powdered sugar
One package of softened cream cheese
1/2 cup of butter
2 tablespoon caramel sauce
3/4 cup mini choc chips
1/4 cup chopped pecans
1/4 cup carMel chips
Mix cream cheese and butter. Then add caramel sauce and powdered sugar. Stir in 1/2 cup choc chips. Wrap in plastic wrap forming a ball and refrigerate. Before serving roll in 1/4 cup choc and caramel chips and chipped pecans.
Enjoy
Our crew!
