Recipe Weekend: Appetizers Anyone?

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Tis the season and everyone needs appetizer recipes!

I've had a couple of good emails this past week, so I thought I'd pass them on this weekend!

Marinated Mozarella bites
BEST way to serve Marinated Mozarella bites> With sprigs of Rosemary!

Yield: Makes about 4 cups  (from Southern Living, Oct 07)

Ingredients

  • 3  (8-oz.) blocks mozzarella cheese
  • 1  (8.5-oz.) jar sun-dried tomatoes, drained and halved
  • 1/2  cup  olive oil
  • 3  tablespoons  finely chopped fresh flat-leaf parsley
  • 1  teaspoon  garlic powder
  • 1  teaspoon  onion powder
  • 1/2  teaspoon  dried oregano
  • 1/2  teaspoon  Italian seasoning
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground pepper
  • Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

mini corbread casserole bites
Best finger ready Cornbread Casserole bites!
Yield: 12 servings (serving size: 3 muffins)

Ingredients

  • 2/3  cup  all-purpose flour (about 3 ounces)
  • 1/2  cup  yellow cornmeal
  • 1  tablespoon  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 1/2  cup  (2 ounces) shredded sharp cheddar cheese
  • 1/2  cup  reduced-fat sour cream
  • 1/4  cup  thinly sliced green onions
  • 1  (8 3/4-ounce) can cream-style corn
  • Dash of hot sauce
  • 1  large egg, lightly beaten
  • Cooking spray

Preparation

1. Preheat oven to 375°.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.
3. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
4. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown.
5. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
6. Serve in small cupcake or truffle wrappers for fancy look, or all together in in serving dish !

Note: This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.

and
veggie n cheese puffs

Vegetable & Cheese Pastry Puffs

makes 48 puffs


INGREDIENTS




  • 1 box (17.3 oz) frozen puff pastry sheets, thawed according to package directions (2 sheets)
  • 1 envelope Knorr Vegetable recipe mix
  • 1 cup Hellmann's or Best Foods Real Mayonnaise
  • 1 container (8 oz.) sour cream
  • 1 package (8 oz.) shredded Swiss cheese

DIRECTIONS

  1. Preheat oven to 400°.

    Unfold pastry sheets and roll each sheet into 12 x 8 -inch rectangle. Cut each rectangle into 24 squares, about 2-inches each. Press squares into mini muffin pans. (Note- if you're really pressed for time, use rolled out crescent rolls!)

  2. Combine remaining ingredients in medium bowl. Generously fill pastry shells with vegetable mixture. 
  3. Bake 15 minutes or until golden brown and puffed; serve warm.

HUNGRY YET?????


You'll love these recipes anytime, besides at parties!


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