Need a new idea for an New Years Appetizer

Pot Stickers
Lumpia / Egg Rolls
Crock Pot Fondue

My all-time favorite and always a bit hit!

Unless you hate olives!

I've tried it with mushrooms, etc. Not the same. It's the sharpness of the green olive combined with the sharp cheddar cheese that is the bomb!

Olive Cheese Balls

2 cups shredded sharp natural Cheddar cheese (8 ounces) (I use extra sharp, shred it and allow it to come to room temp as it will melt better)
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup butter, melted (Use real butter because you can get it hotter without burning it. If it's really hot, it will melt the cheese and make a cheesy dough.)
48 small pimiento-stuffed olives, drained and patted dry



Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.

Makes 4 dozen appetizers

The nice thing is you can make these up ahead of time and freeze them. Then when you want a small appetizer, take a few out and bake them.

To give credit where credit is due. . . this is straight out of a Betty Crocker cookbook!

Dale

doxiemom11 wrote:
I've tried the stuffed jalapenos and they were very hot and not pleasant to eat. The flavor was good (it has bacon instead of sausage) but the mouth burned so much you didn't want another bite.
Fingers even burned from picking it up!

I love stuffed jalapenos, but I couldn't eat them if they did this.

Couple tricks I've learned. . .

I cut the caps off, then split them in two. Then remove the seeds. If they are super hot, do this under running water, small stream and you can wear rubber gloves if you're extremely sensitive. Then take a teaspoon and scrape the inside flesh. This removes the "hot" part, I think it's capsaicin which is where the sting is. It doesn't take much, but when I do it I get all of it out and the jalapeno is reduced to basically a green pepper. In fact, we like a bit of a bite. But I usually get them completely tamed.

If you are willing to give it another go, I think you will find this helps.

Dale

tothetrail wrote:
Just saw this posted. I'm going to try it.

Stuffed Jalapenos

Ingredients:
1 lb ground sausage (HOT if ya like! )
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Since we first saw this recipe, we have made it twice. Yum yum. We keep small packs of cooked ground sausage for adding to eggs, pizza, etc., so it makes this recipe quick and easy.

Dale

Fiesta crab dip served with Honey Wheatables crackers. It's sometimes dinner at our house :B Like it best made with at least a "medium" picante sauce.

Subject: Lazy Sausage Rolls


2 cups Bisquick mix
1tsp Onion Powder
1/2 cup water
pinches of green spices... thyme, sage, oregano...rosemarie
1 tsp cayenne pepper
2 tbsp onion flakes

mix together into a ball, knead, then flatten to about a cutting board size 12 by 18 inches

mash 500 grams of pork sausage, then with the back of a fork spread it all over the dough

roll up the dough from one side like a jelly roll, and cut about 3/8 inch slices, then shape round and put on a greased cookie sheet

beat an egg, brush on a bit onto the top spreading the roll a bit, and sprinkle with sesame and poppy seeds

bake at 450F for about 14 minutes

these freeze really well, and take out frozen... about 15 seconds per unit in a microwave.

there you go... totally yummy

cmoecmoe wrote:
Heading off to a New Years celebration and I am looking for a new appetizer to take.

Any ideas out there?

Craig

I'm completely wild over an appetizer at Texas Land & Cattle restaurants served to me this year.

Jalapeno Spinach Dip with tortilla chips.

Chipotle Raspberry Meatballs

Easy, quick, addictive.

Glitter Grapes....eat 12 at midnight for 12 months of sweetness



Ingredients
1 lb green seedless grapes or 1 lb red seedless grapes, pulled from the stems and rinsed
1 (3 ounce) packages sugar-free gelatin mix, flavor of your choice ( NOT prepared)

Directions
Spread about 1/4 of the the gelatin mix on a pie plate.
Rinse the grapes under water, and place a handful on the plate.
Shake the plate gently to roll the grapes in the gelatin, coating the grapes. Place coated grapes into a bowl.
Repeat with the remaining grapes/gelatin
Place the bowl in the refrigerator for at least an 1 hour.
The colder they are the better

Pig Peckers