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berrygirl's picture

A group of us are getting together to make appetizers for the Christmas season. I am looking for meatless appetizers that freeze well. So far we have mushroom turnovers and cream cheese pinwheels (rolled up tortillas). Anybody have any other suggestions?

pandabear7575's picture

(post #65895, reply #15 of 35)

These came from Mastering Hors d’oeuvres


Spray a mini miffin pan with non stick spray. Make these, freeze them in the pan, pop them out and just stick them in a ziplock. Whe you want to cook them, you can put them back in a mini muffing pan, or just on a baking sheet. Increase cook time by 10 minutes.


You can use any pastry crust recipe or buy pre-made tart shells or puff. My favorite time saver is to buy roll out pie crust and cut it into 3 inch circles and use my mini-muffin pan to bake them in. Use a shot glass to push the pastry into the bottom of the tin. Then you won't poke it with your fingernails.


 


Tomato, Basil, & Mozzarella


2 T olive oil


1/3 C diced onion


2 cloves minced garlic


1/8 t red pepper flakes


3 seeded and diced tomatoes


3/4 t salt


2 large eggs


½ C shredded mozzarella


¼ C chopped basil


 


Preheat the oven to 400 degrees.


 


Saute the onions in the olive oil over medium heat until soft. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes and ¼ t salt and raise the heat to medium high and cook until the liquid has evaporated. Let cool.


 


In a mixing bowl, beat 2 eggs with a fork. Add the tomato mixture along with the cheese, basil, and ½ t salt. Spoon filling into tartlet shells. Bake until the filling is puffed and brown, about 20-25 minutes. Let cool for 10 minutes just to let the mixture set. Unmold and serve.


 


Spinach and Pepper Tartlet


 


1 lb stemmed spinach or 1 box frozen, squeeze dry


½ C  Italian Fontina cheese- shredded


1 roasted and coarsely chopped red bell pepper


¼ C heavy cream


¾ t salt


½ t pepper


2 large eggs


 


Rinse the spinach.  With the water still clinging to the leaves, place in a sauté pan over medium high heat and cook until tender and wilted. Drain and rinse the spinach with cold water to stop the cooking. Squeeze out the excess water. (You may also use frozen spinach as well. )


 


Mix the fontina cheese with the spinach, red pepper, cream, salt, and pepper. Beat the two eggs with a fork and fold into the cheese mixture. Spoon into the tartlet shells and bake for 20-25 minutes until puffed and brown. Let cool for 10 minutes to set, unmold and serve.


 

Cissytoo's picture

(post #65895, reply #24 of 35)

I've been making these for years.  They're dead easy.


English Muffin things


6 English muffins, split


8 oz. sharp cheddar, grated on a box grater


2/3 cup Hellman's mayonnaise


3 Tbsp grated onion


1 14 oz. can pitted black olives, drained and roughly chopped (FP)


dash curry powder


Combine, cheese, mayonnaise, onion, olives and curry powder.  Divide among muffin halves.  Can be frozen at this point.


Cut each muffin half into six pieces.  Place on parchment-lined cookie sheet and bake in a preheated 350* oven for 15 - 20 minutes, until browned and bubbling.  (If other things are in the oven at the same time at a different temp., add a little baking time if the oven temp is lower and decrease it if the oven temp is higher.)

pamilyn's picture

(post #65895, reply #26 of 35)

I'm bumping this to the top. Someone was looking for it.

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Judy/AZ's picture

(post #65895, reply #31 of 35)

Here are some of our favorite appetizers - most of them can be frozen.

Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted
Combine cream cheese, egg yolk, sugar and green onion.
Cut crusts of the bread. Roll bread thin with rolling pin. Spread cheese
mixture on bread.
Roll up and cut into three logs. Dip logs in melted butter. Put
on foil lined sheet. Freeze. Put in plastic bags.
Bring to room temperature before baking. Bake at 400 for 12-15 minutes until golden brown.

Flaky Pesto Olive Pinwheels

Makes about 100
12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or coarsely -- chopped
Beat together cream cheese, parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log.
Repeat with remaining pastry, filling and olives.
Freeze logs until solid (or up to 2 months).
Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Prosciutto and Gruyere Pinwheels

Makes about 40
Made these last night they are to die for.
3/4 cups finely grated gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4 oz. frozen puff pastry sheets, thawed
1 large egg beaten lightly
2 oz. thin sliced prosciutto
In a bowl combine gruyere, and sage.
On a lightly floured surface arrange pastry sheet with short side facing you and cut in half crosswise. Arrange one half of sheet with long side facing you, and brush edge of far side with some of the egg. Arrange half of the prosciutto evenly on top of sheet, avoiding the egg brushed edge and top with half of the gruyere mixture.
Starting with side nearest you, roll pastry jelly roll fashion into a log and wrap in wax paper, make another with the other sheet of pastry. Chill seam side down until firm at least 3 hours.
Cut logs crosswise into 1/2 inch thick pinwheels and arrange cut side down on baking sheet one inch apart. These can be frozen at this point and put into plastic bags.
Preheat oven to 400F and lightly grease 2 large baking sheets. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm.

Olive Cheese Puffs

Makes 50 puffs
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika. Mix well. Wrap 1 teas. of batter around each olive. Freeze puffs and then bake at 400F. for 15 minutes.

Sausage Balls with Apple and Raisins.

1 lb mild bulk sausage
2 cups buttermilk baking mix
1 1/2 cups grated apple with the peel
1 cup raisins
1/2 cup chopped pecans.
In a medium mixing bowl combine uncooked sausage, baking mix, apple, raisins and pecans mix well.
Roll sausage mixture into 1 inch balls and place on a rack in a shallow pan. bake in a preheated 350 degree oven 15 to 20 minutes or till browned. Turn occasionally while baking.
Serve immediately or freeze then thaw and reheat before serving.

Sausage and Cheese Rounds

1 pkg. cocktail bread (rye)
1 lb. sausage or ground beef
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce
Brown meat, drain. Melt cheese; mix together meat, cheese and Worcestershire sauce.
Spoon onto bread and lay on cookie sheet. Freeze; when solid, store in freezer bags in freezer.
When ready to use, bake at 350 degrees until bubbly, 10 to l5 minutes.

Tiny Cheesecakes

Makes 24 Cheesecake Tarts
One of my favorite quick recipes. If you like quick cheesecake, try this:
Beat well, and then add to pre-baked tart shells:
1 pkg (8 oz) Philadelphia cream cheese
300 ml Eagle brand sweetened condensed canned milk
1/4 cup lemon juice.
Spoon on a teaspoon of cherry pie filling just before serving as a topping, if desired. Chill 3 hours. Freezes well.
I make this every Xmas:
Keep them in the freezer until you need them.

Mushroom Roll-Ups

Makes 4 dozen mini-rolls or 16 egg-roll size rolls
1/2 c very finely chopped onion
1/2 tsp salt
1/2 lb very finely chopped fresh mushrooms
1/4 tsp pepper
1/4 c butter
1/4 tsp garlic powder
8 oz cream cheese
1 loaf ( 16 slice) white bread
1/2 tsp Worcestershire sauce
Saute onions and mushrooms, in butter, until very soft. Add cheese and remaining ingredients. Stir until cheese is melted. Cool.
Remove crust from bread slices. Roll each slice flat with a rolling pin. Spread with cooled cheese mixture. Roll up each slice. Brush lightly with melted butter. Freeze solid.
When ready to serve, remove from freezer, cut each roll into 3 pieces, and bake in a 400 oven for 10-15 minutes, until lightly browned. Serve hot.

Parmesan Bacon Wraps

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverly wafer crackers
Parmesan Cheese
Cut the bacon in half. I use a small baby spoon and put a little parmesan cheese on each cracker. Wrap 1/2 piece of bacon around and put on rack over pan. (I usually use the broiler rack that came with my oven, or sometimes when I have all ovens and racks going I use jelly roll pans with wire cooling racks on top)Put these in a 250° oven (no higher) and bake really slow for 1-1/2 to 2 hours until brown and crisp. Cool and freeze until needed. To reheat just put in a 300 degree oven (thawed bacon wraps) just until warm. I usually drain on paper towels before putting out.
I make hundreds!!!! of these at Christmas and do weeks in advance.

Mini Sausage Quiches

1/2 cup butter softened
3 oz cream cheese softened
1 cup flour
1/2 lb bulk sausage
1 cup shredded Swiss cheese
1 Tbsp snipped fresh chives
2 eggs
1 cup half and half
1/4 teaspoon salt
dash cayenne pepper
Crust:
Beat butter and cream cheese in medium bowl till creamy. Blend in flour. refrigerate 1 hour. Roll into 24 (1 inch) balls and press into mini muffin cups.
Preheat oven to 375.
Filling:
Crumble sausage into small skillet. Cook over medium heat till browned stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups and sprinkle with Swiss cheese and chives.
Whisk eggs half and half salt and cayenne until blended pour over sausage in pastry shells.
Bake 20 to 30 minutes or till set. Remove from pans serve hot.
These can be frozen and reheated for about 10 minutes. I am sure that you can make them in a bigger pan like one of those individual pie pans if you are looking for something more substantial, I guess it would just have to do with the measuring of the dough.

Hot Pecan Pie Appetizer

Toss the following ingredients together and reserve for topping.
1/2 cup pecans
2 teaspoons butter
1/2 teaspoons salt
Filling:
1 (8 oz.) package diet cream cheese
2 teaspoons milk
1 (2 1/2 oz.) jar dried beef
1/4 cup chopped green pepper
1 small onion, grated
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
Mix all together and place in an 8-inch buttered pie plate. Place the pecans on top.
Bake at 350F for 30 minutes.
Serve on crackers using a small knife for spreading. I use wheat crackers for this particular appetizer.

Orange Glazed Cocktail Links

1 package Lit'l Smokies (50 links)
1 cup brown sugar
1 tablespoon flour
2 tablespoons mustard
1 tablespoon vinegar
1/4 cup orange juice concentrate (undiluted)
Combine ingredients and heat until warm in microwave.

Strawberry-Cheese Ball

1 cup mayo
1 1/2 cup sharp cheddar cheese
1/2 cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate over night. Pour 5 oz. strawberry preserves over ball just before serving.

Spinach Roll-Ups

2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
1/2 pkg Buttermilk Ranch Dressing
Flour tortillas
Mix together first 5 ingredients. Spread on flour tortillas and roll up. Wrap in wax paper. Refrigerate overnight. Slice and serve.

Spirited Apricot Brie (microwave)

Makes 6 appetizer servings
1/2 cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about 1/2 lbs.)
Thin baguette slices or water crackers
Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.
Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.
Scoop cheese and apricot sauce onto the baguette slices.

Bacon Swirls

Yield: about 2 1/2 dozen
1 (8-ounce) can refrigerated crescent rolls
1 (3-ounce) package cream cheese, softened
5 bacon slices, cooked and crumbled
2 Tablespoons minced onion
1 teaspoon milk
Grated Parmesan cheese
Unroll crescent roll dough, and separate into 4 rectangles; press perforations to seal.
Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles.
Roll up, jellyroll fashion, starting at a long side, and press edges to seal. Cut each roll into 8 slices, and place on ungreased baking sheets. Sprinkle swirls evenly with Parmesan cheese.
Bake at 375F for 12 to 15 minutes or until lightly browned. Serve warm.

Crab 'n Stuff

8 oz. imitation or real crab meat
8 oz. cream cheese
Seafood or cocktail sauce
Combine cream cheese and crab. Shape in a ball. Pour seafood sauce over crab ball. Serve with wheat crackers.

MadMom's picture

(post #65895, reply #32 of 35)

Wow!  These sound great.  would be nice to make a bunch and have them in the freezer for the holidays.



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