I like to make mini quiche's with either your traditional crust or wonton wrappers.
Of course melon with prochutto, but I like to cut my melon with a baller and then put a square of prochutto on top with toothpick. These are nice served in carved out mellon.
Dried beef dip-I am going to post a thread with this recipe later
crispy baked or fried ravioli, but the only problem with this one is it needs to be served after baking.
I know I have posted this several times before, but no matter what I serve this one seems to be the biggest hit.
Tex Mex dip
2 cans frito lay bean dip (white label)-sometimes I will use black bean dip if I can't find frito lay.
3 ripe avocados
2 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 8oz. carton sour cream
1/4 cup mayonnaise
1 package taco seasoning mix
1 bunch scallions, chopped
1 green pepper, chopped
1 can black olives, chopped
2 tomatoes, chopped
Longhorn Cheese, grated
Fritos or Doritos
Layer ingredients in order given. Serve with chips. We like fritos
crescent wrap brie
I take a piece of brie. I add a pre-bought spice mixtrue (I can't remember the name right now since I am at work) it had dill, lemon, garlic and other herbs. I blend the 2 together and work the brie back into shape. Wrap crescent rolls around it. Design something pretty on top, brush with egg wash and bake until golden.
I'm haven't experimented with other mix in ideas for the brie, but plan to.
1 can tomato soup
1/2 cup onion, chopped
cup celery, chopped
8 oz. cream cheese
1 envelope unflavored gelatin
1 cup mayonnaise
12 oz. lobster cooked (my mom uses 2 tails) cooked and chopped
1/2 cup warm liquid of lobster juice
Heat soup and cream cheese until melted. Soften gelatin in warmed lobster juice and mix everything together. Add a dash of hot pepper. Spray mold with pam. Fill and chill. Serve with crackers. We use ritz crackers.
Really pretty molded in the shape of a lobster. This is a picture of the one we use