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Old 11-14-2015, 12:26 AM   #31
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K-Girl, if you're planning on making the apps yourself rather than unbox and heat, I have two that always fly off the table whenever we had set them out.

The first is a popular one in Greater Cleveland, called a Hanky Panky. It can be as simple as browning Italian sausage, mixing in Velveeta, spreading it on the little party rye slices, and baking for around 10 minutes or so to make it "one". This recipe I found has more ingredients. I've never tried it, so I can't vouch for its quality: Hanky Panky

The second recipe is another 3-ingredient one, Bisquick Sausage Balls. Made from raw ingredients, then baked, Himself's cousin always had a bag of these pre-made and frozen in case someone popped by. All she did was pull them from the freezer, "defrost" them on the tray while we all had our first drink, then bake them up until they were done through. Easy-peasy! Bisquick Sausage Balls
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Old 11-14-2015, 09:25 AM   #32
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A friend of mine made this for a neighborhood potluck. People loved it.

One can Ro-Tel tomatoes, one block cream cheese, one roll Jimmy Dean maple sausage. Brown and crumble sausage, mix in Ro-Tel and cream cheese, heat until cheese melts. Serve with crackers or tortilla chips.
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Old 11-14-2015, 10:36 AM   #33
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Here's an oldie but a goodie: Thai spring rolls and spicy peanut sauce
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Old 11-14-2015, 10:57 AM   #34
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Here's another I've had good reviews on.

Prosciutto and Gruyere Pastry Pinwheels

1 Sheet Puff Pastry
4 Oz Prosciutto, thin slices
2 Tb Fresh Basil, chopped
¾ C Gruyére cheese, finely grated (about 70 gr.)
1 Ea Egg
1 Tb Water

Place the thawed pastry sheet on a work surface. Cut it in half, creating two 9½" x 4¾" rectangles (half the measurements on the box). Using a rolling pin, roll out each dough piece to make a slightly larger rectangle.

Sprinkle half the cheese on the first rectangle of pastry and gently press it into the dough. Leave a half-inch border along one long side bare to facilitate sealing the roll.

Arrange half the prosciutto on top of cheese.

Sprinkle the prosciutto with half the basil.

Beat the egg with the water and brush the plain border with the egg glaze.

Starting at the long side opposite the plain border, tightly roll up the pastry jelly-roll style, pressing gently to seal the long edges.

Wrap the roll in plastic. Repeat the process with the remaining pastry.

Refrigerate the rolls until firm, at least 3 hours and up to 2 days.

Position the oven rack in the center of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.

Cut the logs crosswise into ¾-inch-thick rounds. Arrange the rounds on the baking sheets, spacing them 1 inch apart.

Bake 1 sheet at a time until the pastries are golden brown, about 20 minutes.

Transfer the pastries to a cooling rack. Serve warm.
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Old 11-30-2015, 08:14 AM   #35
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Just came across this on Facebook.
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Old 11-30-2015, 04:49 PM   #36
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I have yet to read any of the notes yet except for K-girl's chicken skewers and CG's Hankie Pankies. So I haven't seen if anyone else thinks guacamole is party worthy. It Is.

I made Hankie Pankies for a tailgate party, must have been the year Pac was doing tailgate sundays and the Browns played the Vikings. Boy, did those slide off the plate!

One of the things I like at a party is simply devilled eggs, and not too gussied up either.

One of our (extended) family's traditions for any get-together is to set out bowls (plural) of M&M's, preferrably in holiday colors. Almost no one eats these anymore, except there is a complaint if they are not visible. Now, with little kids, they must be set up out of reach, and funny, they can find them no matter where they are.

I like to make smoked salmon/ pin wheels with dilled cream cheese, very thin sliced cucumber and snipped green onions. I think the original recipe used lavoush, but I just use flour tortillas.

Another one we make is simply a bowl of homemade pesto to spread on already cream cheese spreaded baguette slices. If you don't want pesto, we have something else like jalapeno cranberry sauce.

A pretty simple appie is blue cheese and toasted pecan and Bacon wrapped and baked stuffed dates. An even easier one is stuffed orange scented cream cheese and (canned) smoked almonds stuffed dates. You can use dried apricots too, although I have not done this.

We did some Scandanavian appies one year. Small Swedish meatballs on picks, pickled herring on triscuits or ritz crackers, cheeses and sliced pickles and pickle beets. Sliced Danish sausage, which I can't find anymore, Probably devilled eggs. Oh, and I remember we made a special Danish meatloaf, which I no longer have a recipe. Well, it was a fun party, I remember that and which apartment we lived at the time.

Party time. Fiesta. Feliz Navidad!
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Old 11-30-2015, 05:13 PM   #37
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Quote:
Originally Posted by Whiskadoodle View Post

Another one we make is simply a bowl of homemade pesto to spread on already cream cheese spreaded baguette slices. If you don't want pesto, we have something else like jalapeno cranberry sauce.
Party time. Fiesta. Feliz Navidad!
The pesto idea reminded me of this green olive version!

Green Olive Pesto recipe | Epicurious.com
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Old 11-30-2015, 08:16 PM   #38
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Oooooo, Swedish Meatballs!

My Aunr use to make some sort of grape jelly deal with Lil Smokies... RECIPES ANYONE?
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Old 11-30-2015, 08:24 PM   #39
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Oooooo, Swedish Meatballs!

My Aunr use to make some sort of grape jelly deal with Lil Smokies... RECIPES ANYONE?
There's a recipe in my vintage Betty Crocker cookbook for meatballs (not Swedish) in a mixture of grape jelly and chile sauce. I've had it at a friend's Super Bowl party and made it myself. It's pretty tasty I think browned Lil Smokies would be good in that sauce, too.
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Old 11-30-2015, 08:24 PM   #40
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... snipped ...
First off I go to the Dollar store and Purchase a pretty plate so I don't have to worry about getting my plate back.
I do the very same thing! I keep a few different serving dishes, platters, bowls, cake carriers, etc. I even found Guacamole serving bowls with a chip dish! (we have Dollar Tree here, I like them best)
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Appetizers for the Holiday Season What are you thinking of doing? [ATTACH]22288[/ATTACH] I made these for a Summer Bar-B-Que, Teriyaki Chicken Skewers just couldn’t be easier. (well it can, and I figured it out) Take boneless-skinless Chicken thigh meat, Cut into 1 ½ - 2 inch strips Marinade overnight (8-12 hours) in Your favorite bottled Teriyaki sauce (or homemade, I went easy) I used [URL="http://www.amazon.com/Mr-Yoshidas-Original-Marinade-Grilling/dp/B00286BJ90"]Mr. Yoshida’s ® Original Marinade & Cooking Sauce [/URL] Then, find some 6 inch (or cut the longer ones with kitchen shears) Broil or grill the chicken strips; once cooked through, Set aside on a plate, covered with tin foil until you’re party is about to start Slice each strip into about 1 inch pieces thread 3-4 chunks of chicken onto each skewer, Arrange attractively on a platter and serve (I made the mistake of trying to grill the meat on the skewers, they burned even though I soaked them in water) Those apps will be gone in now time, be sure to make more than you think you should DH and I are hosting a Christmas Open House later in the month, And this is one dish that I will be making, it’s wonderful, simple, pretty and well received by your guests 3 stars 1 reviews
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