Theholidays mean gatherings. If you are hosting or attending a family dinner, holiday open house, or festive cocktail party, having a list of appetizers to pull out is vital this time of year. These are all fast, easy, can be made ahead.
These can be made ahead and kept in the freezer, so you always have something ready for last minute.
■½ cup butter or margarine, softened
■½ cup finely shredded cheddar
■1 cup all-purpose flour
■¼ tsp paprika
■¼ tsp salt
■½ cup pecan halves
■Dash of Tabasco
Preheat oven to 350 degrees. Cream the butter and cheese. Combine dry ingredients; add to creamed mixture. Shape dough into 4 inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with a pecan half and push down carefully to flatten.
Bake for 15 minutes. Remove to wire rack to cool. Makes two dozen.
These are easy to transport, and can be served warm or at room temperature.
■18 ounces marinated artichoke hearts, drained well (Do not use plain. Get the marinated for the added flavor.)
■¾ cup freshly grated parmesan
■1 tsp garlic salt
■4 ounces cream cheese, softened
■2 (15 count) packages mini phyllo shells
Preheat oven to 350 degrees. Place artichokes in food processor. Pulse 4 times, until they are finely chopped. Add parmesan, garlic salt and cream cheese. Pulse 2 to 3 times, until combined.
Scoop into phyllo shells. Bake for 15 to 20 minutes, until heated through. Makes 30
I like these just as they are, but you can also top with some crisp crumbled bacon.
■1, 12 ounce package mini sweet peppers
■1-2 tbsp olive oil
■Salt and pepper to taste
■8-10 package of soft herbed goat cheese
■1 tbsp fresh chives, chopped
Preheat oven to 425 degrees. Line baking sheet with foil and set aside. Slice the tops off the peppers and cut peppers in half lengthwise. Remove seeds. Lay peppers in a single layer on baking sheet and drizzle with oil.
In a small bowl mix goat cheese, salt and pepper until smooth. Fill each pepper with the cheese. Bake for 10 minutes. Then broil for 1 minute until cheese is browned. Remove from oven and top with chives. Serve warm or at room temperature. Serves 8.
The red and green colors make this perfect for Christmas.
■3, 8 ounce packages of cream cheese, softened
■½ cup grated parmesan cheese
■3 cloves garlic, minced
■8 ounce jar basil pesto
■8 ounce jar oil-packed sun-dried tomatoes, minced and well drained
In large bowl add cream cheese, parmesan cheese, and garlic; beat well. Divide into thirds (1 cup each). Line a 5-cup mold or 8×4 loaf pan with plastic wrap. Spoon 1/3 of the cheese mixture into the pan and smooth with a spatula.
Spoon pesto evenly over the cheese layer. Spoon 1/3 cheese mixture over the pesto and smooth with spatula. Spoon sun-dried tomatoes evenly over cheese layer. Spoon remaining cheese mixture over the tomatoes and smooth with spatula.
Strike the filled pan on countertop 3 to 4 times to pack down. Cover and refrigerate at least 24 hours. When ready to serve, turn pan upside down onto serving platter.
Remove plastic wrap. Serve with toasted baguette slices or crackers. Serves 12.
And finally, wishing you Merry everything and happy always.