Recipe(tried): Appetizer recipes (20 recipes)

Hi Loren ~ Here are some recipes that were previously posted here on the Recipe Link as tried and true. All but one can be made ahead. I hope this helps.
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Cheese/Onion Roll-ups (Posted as tried by Judy/AZ)

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green onion.

Cut crusts of the bread. Roll bread thin with rolling pin. Spread cheese
mixture on bread.

Roll up and cut into three logs. Dip logs in melted butter. Put
on foil lined sheet. Freeze. Put in plastic bags.

Bring to room temperature before baking. Bake at 400 for 12-15 minutes until golden brown.
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Flaky Pesto Olive Pinwheels (Posted as tried by Judy/AZ)

Makes about 100

12 oz. cream cheese -- softened
1 c. grated Parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold enough to roll but still chilled
1 c. whole pitted ripe olives -- wedged or coarsely -- chopped

Beat together cream cheese, Parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log.

Repeat with remaining pastry, filling and olives.

Freeze logs until solid (or up to 2 months).
Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.
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Prosciuto and Gruyere Pinwheels (Posted as tried by Judy/AZ)

Makes about 40

Made these last night they are to die for.

3/4 cups finely grated Gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4 oz. frozen puff pastry sheets, thawed
1 large egg beaten lightly
2 oz. thin sliced Prosciuto

In a bowl combine Gruyere, and sage.

On a lightly floured surface arrange pastry sheet with short side facing you and cut in half crosswise. Arrange one half of sheet with long side facing you, and brush edge of far side with some of the egg. Arrange half of the Prosciuto evenly on top of sheet, avoiding the egg brushed edge and top with half of the Gruyere mixture.

Starting with side nearest you, roll pastry jelly roll fashion into a log and wrap in wax paper, make another with the other sheet of pastry. Chill seam side down until firm at least 3 hours.

Cut logs crosswise into inch thick pinwheels and arrange cut side down on baking sheet one inch apart. These can be frozen at this point and put into plastic bags.

Preheat oven to 400F and lightly grease 2 large baking sheets. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm.
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Olive Cheese Puffs (Posted as tried by Judy/AZ)
(Note from Kelly~WA... these are one of my personal favorites)
Makes 50 puffs

2 c grated sharp cheddar cheese
c soft butter
1 c sifted flour
tsp salt
1 tsp paprika 50 stuffed olives

Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika. Mix well. Wrap 1 teas. of batter around each olive. Freeze puffs and then bake at 400F. for 15 minutes.
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Sausage Balls with Apple and Raisins (Posted as tried by Judy/AZ)

1 lb mild bulk sausage
2 cups buttermilk baking mix
1 cups grated apple with the peel
1 cup raisins
cup chopped pecans.

In a medium mixing bowl combine uncooked sausage, baking mix, apple, raisins and pecans mix well.

Roll sausage mixture into 1 inch balls and place on a rack in a shallow pan. bake in a preheated 350 degree oven 15 to 20 minutes or till browned. Turn occasionally while baking.

Serve immediately or freeze then thaw and reheat before serving.
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Sausage and Cheese Rounds (Posted as tried by Judy/AZ)

1 pkg. cocktail bread (rye)
1 lb. sausage or ground beef
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce

Brown meat, drain. Melt cheese; mix together meat, cheese and Worcestershire sauce.

Spoon onto bread and lay on cookie sheet. Freeze; when solid, store in freezer bags in freezer.

When ready to use, bake at 350 degrees until bubbly, 10 to l5 minutes.
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Tiny Cheesecakes (Posted as tried by Judy/AZ)
Makes 24 Cheesecake Tarts

One of my favorite quick recipes. If you like quick cheesecake, try this:

Beat well, and then add to pre-baked tart shells:
1 pkg (8 oz) Philadelphia cream cheese 300 ml Eagle brand sweetened condensed canned milk
1/4 cup lemon juice.

Spoon on a teaspoon of cherry pie filling just before serving as a topping, if desired. Chill 3 hours. Freezes well.

Note from Judy --I make this every Christmas: Keep them in the freezer until you need them.
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Mushroom Roll-Ups (Posted as tried by Judy/AZ)
Makes 4 dozen mini-rolls or 16 egg-roll size rolls

c very finely chopped onion
tsp salt
lb very finely chopped fresh mushrooms
1/4 tsp pepper
1/4 c butter
1/4 tsp garlic powder
8 oz cream cheese
1 loaf ( 16 slice) white bread
tsp Worcestershire sauce

Saute onions and mushrooms, in butter, until very soft. Add cheese and remaining ingredients. Stir until cheese is melted. Cool.

Remove crust from bread slices. Roll each slice flat with a rolling pin. Spread with cooled cheese mixture. Roll up each slice. Brush lightly with melted butter. Freeze solid.

When ready to serve, remove from freezer, cut each roll into 3 pieces, and bake in a 400 oven for 10-15 minutes, until lightly browned. Serve hot.
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Parmesan Bacon Wraps (Posted as tried by Judy/AZ)

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverley wafer crackers
Parmesan Cheese

Cut the bacon in half. I use a small baby spoon and put a little Parmesan cheese on each cracker. Wrap piece of bacon around and put on rack over pan. (I usually use the broiler rack that came with my oven, or sometimes when I have all ovens and racks going I use jelly roll pans with wire cooling racks on top)Put these in a 250 oven (no higher) and bake really slow for 1-1/2 to 2 hours until brown and crisp. Cool and freeze until needed. To reheat just put in a 300 degree oven (thawed bacon wraps) just until warm. I usually drain on paper towels before putting out.
I make hundreds!!!! of these at Christmas and do weeks in advance.
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Mini Sausage Quiches (Posted as tried by Judy/AZ)

cup butter softened
3 oz cream cheese softened
1 cup flour
lb bulk sausage
1 cup shredded Swiss cheese
1 Tbsp snipped fresh chives
2 eggs
1 cup half and half
1/4 teaspoon salt
dash cayenne pepper

Crust:
Beat butter and cream cheese in medium bowl till creamy. Blend in flour. refrigerate 1 hour. Roll into 24 (1 inch) balls and press into mini muffin cups.

Preheat oven to 375.

Filling:
Crumble sausage into small skillet. Cook over medium heat till browned stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups and sprinkle with Swiss cheese and chives.

Whisk eggs half and half salt and cayenne until blended pour over sausage in pastry shells.

Bake 20 to 30 minutes or till set. Remove from pans serve hot.

These can be frozen and reheated for about 10 minutes. I am sure that you can make them in a bigger pan like one of those individual pie pans if you are looking for something more substantial, I guess it would just have to do with the measuring of the dough.
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Hot Pecan Pie Appetizer (Posted as tried by Judy/AZ)

Toss the following ingredients together and reserve for topping.
cup pecans
2 teaspoons butter teaspoons salt

Filling:
1 (8 oz.) package diet cream cheese
2 teaspoons milk
1 (2 oz.) jar dried beef
1/4 cup chopped green pepper
1 small onion, grated
teaspoon garlic salt
1/4 teaspoon pepper
cup sour cream

Mix all together and place in an 8-inch buttered pie plate. Place the pecans on top.

Bake at 350F for 30 minutes.

Serve on crackers using a small knife for spreading. I use wheat crackers for this particular appetizer.
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Orange Glazed Cocktail Sausages (Posted as tried by Judy/AZ)

1 package Lit'l Smokies (50 links)
1 cup brown sugar
1 tablespoon flour
2 tablespoons mustard
1 tablespoon vinegar
1/4 cup orange juice concentrate (undiluted)

Combine ingredients and heat until warm in microwave.
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Strawberry-Cheese Ball (Posted as tried by Judy/AZ)

1 cup mayo
1 cup sharp cheddar cheese
cup chopped pecans
2 green onions, chopped

Mix in ball and refrigerate over night. Pour 5 oz. strawberry preserves over ball just before serving.
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Spinach Roll-Ups (Posted as tried by Judy/AZ)
2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
pkg Buttermilk Ranch Dressing
Flour tortillas

Mix together first 5 ingredients. Spread on flour tortillas and roll up. Wrap in wax paper. Refrigerate overnight. Slice and serve.
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Spirited Apricot Brie (microwave)(Posted as tried by Judy/AZ)

Makes 6 appetizer servings

cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about lbs.)

Thin baguette slices or water crackers

Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.

Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.

Scoop cheese and apricot sauce onto the baguette slices.
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Bacon Swirls (Posted as tried by Judy/AZ)
Yield: about 2 dozen

1 (8-ounce) can refrigerated crescent rolls
1 (3-ounce) package cream cheese, softened
5 bacon slices, cooked and crumbled
2 Tablespoons minced onion
1 teaspoon milk
Grated Parmesan cheese
Unroll crescent roll dough, and separate into 4 rectangles; press perforations to seal.

Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles.

Roll up, jellyroll fashion, starting at a long side, and press edges to seal. Cut each roll into 8 slices, and place on ungreased baking sheets. Sprinkle swirls evenly with Parmesan cheese.

Bake at 375F for 12 to 15 minutes or until lightly browned. Serve warm.
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Crab 'n Stuff (Posted as tried by Judy/AZ)

8 oz. imitation or real crab meat
8 oz. cream cheese
Seafood or cocktail sauce

Combine cream cheese and crab. Shape in a ball. Pour seafood sauce over crab ball. Serve with wheat crackers.
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Cheese & Fruit Stand (by Gina/FL)

On a pretty glass cake stand arrange the following:

Green Grape Cluster
Red Grape Cluster
Slices of Cantaloupe
Sliced strawberries
Kiwi Slices
Sharp Cheddar Cheese
Swiss Cheese
Brie with Wheat Thin Crackers

(The Brie can be served on a platter by itself surrounded with lavish crackers and Wheat Thins... heat it in the oven with red raspberry preserves and crushed walnuts pieces over it til soft, transfer to a pretty glass dish and surround with the crackers.)
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Dates Wrapped in Bacon (by Gina/FL)

2 boxes of pitted dates
2 packages of bacon
Cut bacon package in half, wrap a date in a bacon half and arrange on a baking sheet. Bake at 350 for about 30 minutes, halfway thru baking turn them around so they bake completely. Drain, let them cool and arrange on a pretty dish with toothpicks.
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Meatball Appetizers (oven or crock pot)

1 lbs. ground beef
1 egg, beaten
1 env. dry onion soup (Lipton)
3 tbs. water
2 tbs. Worcestershire sauce
(can also use frozen meatballs from the grocery)
1 bag of Hillshire Lil'Smokies (optional)

Sauce:
1 bottle (12 oz.) chili sauce (Heinz)
3 tbs. horseradish
1 jar (18 oz.) grape jelly
1/4 cup lemon juice

Combined all ingredients for meatballs. Mix well. Using about 1 tablespoon of mixture, form balls and place in shallow baking dish. Bake at 375 degrees F for 20 minutes. Combine sauce ingredients, pour over meatballs, return to oven for 15 minutes or until sauce thickens. Or arrange meatballs in crock pot and let cook 2 hours or more.