6 Different, Last Minute Appetizers.

Are you tired of the same old appetizers at every party? vegetable platter, chips and dip, sausage balls, cheese and crackers? look at me sounding like a Taco Bell commercial getting you to buy one of those taco boxes for the family. But really, I’m going to share six simple recipes you can bring to our next party!

1. Baked Biscuit Wreath Dip

INGREDIENTS

can refrigerated biscuits (like Pillsbury)

extra-virgin olive oil, for brushing biscuits

1/2 c. plus 1 tbsp. grated Parmesan
2 c. shredded mozzarella
1 c. ricotta
3/4 c. frozen spinach, defrosted and chopped
1/4 c. mayonnaise
2 tsp. garlic powder
1 tsp. kosher salt

Crushed red pepper flakes, for garnish

 

DIRECTIONS

  1. Preheat oven to 350°. Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon Parmesan.
  2. In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
  3. Spoon dip into center of skillet and sprinkle with red pepper flakes.
  4. Bake until warmed through, bubbly, and golden 25-30 minutes. Serve warm.

 

2. Fried Mashed Potato Balls

INGREDIENTS

3 c. leftover mashed potatoes
slices bacon, cooked and crumbled (optional)
2/3 c. shredded cheddar cheese
2 tbsp. thinly sliced chives
1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

egg, beaten
1 1/3 c. panko bread crumbs

DIRECTIONS

  1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are together.
  2. Place eggs and bread crumbs in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in the bread crumbs. Repeat until all mashed potatoes are used.
  3. Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.

 

3. Cranberry Brie Bites

INGREDIENTS

(8-oz.) tube crescent dough

Cooking spray, for pan

Flour, for surface

(8-oz.) wheel of brie
1/2 c. whole berry cranberry sauce
1/4 c. chopped pecans
sprigs of rosemary, cut into 1″ pieces.

DIRECTIONS

  1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
  2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
  3. Bake until the crescent pastry is golden, about 15 minutes. 

4. The Best Sweet Potato Bites

INGREDIENTS

3 to 4 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
2 tbsp. melted butter
1 tsp. maple syrup

Kosher salt

(10-oz.) bag marshmallows
1/2 c. pecan halves

 

DIRECTIONS

  1. Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt.
  2. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil.
  3. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve

 

5. French Dip Sliders

INGREDIENTS

5 tbsp. butter, divided
large onion, thinly sliced
sprigs, plus 1/4 teaspoon fresh thyme

Kosher salt

Freshly ground black pepper

12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices provolone cheese
1/4 tsp. garlic powder
1 tbsp. clove garlic, minced
1 1/2 c. low-sodium beef broth
1 tbsp. Worcestershire sauce

 

DIRECTIONS

  1. Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.
  2. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. 
  3. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 
  4. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. 
  5. Serve sliders with au jus for dipping.

 

6. Jalapeno Popper Stuffed Mushrooms

INGREDIENTS

20 button mushrooms, stems removed
block cream cheese, softened
1 c. Cheddar, shredded
slices bacon, cooked and chopped
jalapeño, minced (seeded if you prefer less heat)
cloves garlic, minced
kosher salt
Freshly ground black pepper
Chopped fresh chives, for garnish

 

DIRECTIONS

  1. Preheat oven to 400 degrees F. In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper.
  2. Stuff mushrooms with mixture and transfer to a baking dish or sheet.
  3. Bake until mushrooms are cooked and mixture warmed through, 25 minutes.
  4. Garnish with chives.

 

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