HOLIDAY APPETIZERS

ULTIMATE GUIDE TO

APPETIZERS

TOP 10
TIPS
HOW-TO 

8 for great tips and hints to help you with your planning. then who does? Wishing you the best. But we believe with the proper planning. If they don’t deserve to be spoiled this time of year. Don’t forget to check out pg. the right quick and easy recipes and a few tips and hints. top-rated appetizers is a wonderful mix of hot and cold choices. The Staff at Allrecipes  . And even if you aren’t hosting a party. endless Christmas pageants and crowded malls—you may think the last thing you have time for is hosting a holiday open house. old standbys and modern favorites. This collection of five-star. you’ll discover it can be easier than you imagined. add one of these to your family’s holiday meal. and even timesaving recipes that can be made before-hand.Contents  3 Editorial Note Top 0 Appetizers 8 Host an Appetizer Open House Editorial Note With the demands of the holidays—lengthy gift lists.

and evenly sprinkle with cashews. In a medium bowl. . place artichoke hearts. 3. drained /3 cup grated Romano cheese /4 cup grated Parmesan cheese / teaspoon minced garlic  (0 ounce) package frozen chopped spinach. In a blender or food processor. then spread with a mango chutney. Parmesan cheese and garlic .. Spoon into prepared baking dish. rub the curry powder into the rind to thoroughly coat the surface. or until cashews are slightly golden and cheese inside the rind is melted.Top 10 Appetizers CUT AND SAVE Chutney Baked Brie Submitted by: Hillary Quinn “This round wheel of Brie is dusted with curry powder. Spread a generous layer of chutney over the top. The sweet/savory combination is creamy and delicious.but it’s very rich! Serve warm with tortilla chips. cut into halfinch slices DIRECTIONS: . Preheat oven to 350˚F (75˚C). Place the Brie wheel in a large pie plate or oven-proof dish. 3. 4.. Photo by: Allrecipes INGREDIENTS:  (4 ounce) can artichoke hearts. or until cheese is melted and bubbly. Photo by: Allrecipes INGREDIENTS:  (. pound) wheel Brie cheese  teaspoons ground curry powder  ( ounce) jar mango chutney  cup chopped cashews  French baguette. Romano cheese. Preheat oven to 350˚F (75˚C). . Bake in the preheated oven for 0 to 5 minutes. but not ground. Bake 5 minutes in the preheated oven.” Original recipe yield: 6 servings. heavy cream. Pulse until chopped. Grease a 9x3 inch baking dish. sour cream and mozzarella cheese. CUT AND SAVE Hot Artichoke Spinach Dip Submitted by: Sherrie D “This is a warm delicious dip. Serve with slices of baguette.” Original recipe yield: 3 servings. Sprinkle curry powder over top and sides of Brie. mix together spinach. Garnish with extra sour cream and salsa if you like. studded with chopped cashews. Set aside. 3 . Stir in artichoke mixture. and baked until the cheese inside the rind is melted. thawed and drained /3 cup heavy cream / cup sour cream  cup shredded mozzarella cheese DIRECTIONS: .

Toss to coat. Serve warm with your favorite dipping sauce. and sprinkle over the nuts. Refrigerate for 30 minutes. add water.” Original recipe yield: 0 servings. shaking off excess flour. turning once. Photo by: Allrecipes INGREDIENTS:  egg / cup all-purpose flour /3 cup beer  / teaspoons baking powder /4 cup all-purpose flour  cups flaked coconut 4 shrimp 3 cups oil for frying DIRECTIONS: . 3. Lightly grease a 0x5 inch jellyroll pan. stirring occasionally. Hold shrimp by tail. 4 . Roll shrimp in coconut. . Meanwhile. Allow to cool. and spread evenly on the prepared pan. Preheat oven to 50˚F (0˚C). allow excess to drip off. remove shrimp to paper towels to drain. or until golden brown. Place /4 cup flour and coconut in two separate bowls. Using tongs.CUT AND SAVE Coconut Shrimp Submitted by: Linda Vergura “These crispy shrimp are rolled in a coconut beer batter before frying. Fry shrimp in batches: cook. Mix the sugar. salt. Photo by: Allrecipes INGREDIENTS:  egg white  teaspoon cold water 4 cups whole almonds / cup white sugar /4 teaspoon salt / teaspoon ground cinnamon DIRECTIONS: . and dredge in flour. .” Original recipe yield: 6 servings. Bake for  hour in the preheated oven. In medium bowl. then store nuts in airtight containers. 3. and beat until frothy but not stiff. Lightly beat the egg white. Dip in egg and beer batter. I use orange marmalade. and place on a baking sheet lined with wax paper. / cup flour. for  to 3 minutes. and stir until well coated. and cinnamon. combine egg. mustard and horseradish mixed to taste. For dipping sauce. Add the nuts. heat oil to 350˚F (75˚C) in a deep-fryer. CUT AND SAVE Cinnamon-Roasted Almonds Submitted by: BJ “Here is an easy snack idea to serve at any holiday party. until golden. beer and baking powder.

DIRECTIONS: . so here it is for everybody to enjoy. Set aside to cool.” Photo by: Adina Original recipe yield:  servings. Fry until any moisture has disappeared. In an electric food processor or blender. Preheat oven to 350°F (75°C). Add garlic and chopped mushroom stems to the skillet. Using a little spoon. Blend well. . softened / teaspoon minced garlic  tablespoon Worcestershire sauce  tablespoon hot pepper sauce  pound shredded Cheddar cheese  cup pecans. discarding tough end of stems.” Original recipe yield:  servings. fill each mushroom cap with a generous amount of stuffing. onion powder and cayenne pepper. Photo by: What a Dish! INGREDIENTS: 3 (8 ounce) packages cream cheese. Spray a baking sheet with cooking spray. combine the ground pecans and parsley in a shallow bowl. but still in discrete pieces. Chop stems extremely fine. INGREDIENTS:  whole fresh mushrooms  tablespoon vegetable oil  tablespoon minced garlic  (8 ounce) package cream cheese. Parmesan cheese. black pepper. taking care not to burn garlic. These cheese balls freeze well for months and make wonderful holiday gifts. Wrap individually in plastic wrap and place in the freezer. combine cream cheese. softened /4 cup grated Parmesan cheese /4 teaspoon ground black pepper /4 teaspoon onion powder /4 teaspoon ground cayenne pepper CUT AND SAVE Herman Reunion Cheese Ball Submitted by: Ann “The requests for this family recipe never stop. 3. Worcestershire sauce and hot pepper sauce. Add Cheddar cheese and process until the Cheddar is fine. Clean mushrooms with a damp paper towel. stir in cream cheese. Shape the mixture into balls or logs. While the balls are in the freezer. When garlic and mushroom mixture is no longer hot. or until the mushrooms are piping hot and liquid starts to form under caps. Remove the balls from the freezer and roll them in the pecan and parsley mixture. Mixture should be very thick. Heat oil in a large skillet over medium heat. 5 . . To give the balls as gifts: wrap each ball or log individually in festive holiday plastic wrap. garlic. coarsely chopped /4 cup chopped fresh parsley DIRECTIONS: . Bake for 0 minutes in the preheated oven. Carefully break off stems.CUT AND SAVE Mouth-Watering Stuffed Mushrooms Submitted by: Angie Zayac “These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy’s absolute favorite. Arrange the mushroom caps on prepared cookie sheet.

until the mixture is fairly smooth. . and mix well. DIRECTIONS: . rosemary. garlic. Return to room temperature before serving. and cook until tender. and place on a serving platter. and salt. and liquid has reduced.” Original recipe yield: 8 servings. Transfer to a serving bowl and refrigerate for at least  hour. red peppers. using long pulses. Combine figs and water in a saucepan over medium heat.” Photo by: Allrecipes Original recipe yield: 6 servings.CUT AND SAVE Fig and Olive Tapenade Submitted by: Anne “This is an easy gourmet appetizer. (The hummus can be made up to 3 days ahead and refrigerated. and slightly fluffy. and sprinkle with walnuts. Cover.) . INGREDIENTS:  cup chopped dried figs / cup water  tablespoon olive oil  tablespoons balsamic vinegar  teaspoon dried rosemary  teaspoon dried thyme /4 teaspoon cayenne pepper /3 cup chopped kalamata olives  cloves garlic. Bring to a boil. Photo by: Allrecipes INGREDIENTS:  (5 ounce) can garbanzo beans. In an electric blender or food processor. tahini. cumin. drained  (4 ounce) jar roasted red peppers 3 tablespoons lemon juice  / tablespoons tahini  clove garlic. and stir in the olive oil. lemon juice. thyme. Serve with slices of French bread or crackers. minced salt and pepper to taste  (8 ounce) package cream cheese /3 cup chopped toasted walnuts CUT AND SAVE Spiced Sweet Roasted Red Pepper Hummus Submitted by: Holly “Serve with pita bread—you can cut pita bread into wedges and toast it for a different taste sensation. cayenne. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. puree the chickpeas. and cayenne. Add olives and garlic. Process. Sprinkle the hummus with the chopped parsley before serving. Unwrap cream cheese block. Season with salt and pepper to taste. Spoon tapenade over cheese. balsamic vinegar. 6 . and refrigerate for 4 hours or overnight to allow flavors to blend. I’ve brought this to several parties and it is always a hit! Serve with slices of French bread or crackers. minced / teaspoon ground cumin / teaspoon cayenne pepper /4 teaspoon salt  tablespoon chopped fresh parsley DIRECTIONS: . Remove from heat.

Place one almond inside each date. Slit dates. Preheat the broiler. Worcestershire sauce. milk. Broil 0 minutes. 7 . Wrap dates with bacon.CUT AND SAVE Cajun Appetizer Meatballs Submitted by: Doreen “This is a great appetizer meatball recipe with a little kick to it. In a small bowl. 3. place in a serving dish and cover with the barbeque sauce mixture.” Photo by: Allrecipes Original recipe yield:  servings. parsley. or until there is no pink left in the middle. Photo by: Allrecipes INGREDIENTS:  (8 ounce) package pitted dates 4 ounces almonds  pound sliced bacon DIRECTIONS: . or until bacon is evenly brown and crisp. Toss to coat. DIRECTIONS: . Cajun seasoning. and egg. using toothpicks to hold them together. 3. mix thoroughly the ground beef. Dates are stuffed with almonds and wrapped in bacon” Original recipe yield: 6 servings. bread crumbs. It can be made ahead and frozen in resealable plastic bags. . Preheat oven to 350° F (75°C). then added to sauce and heated. In a large bowl. Lightly grease a medium baking sheet. When meatballs are done. hot pepper sauce. onion. . Bake in preheated oven for 30 to 40 minutes. quick appetizer that I first tasted at a Native American wedding ceremony. combine the barbeque sauce and peach preserves. INGREDIENTS:  pound lean ground beef  / teaspoons hot pepper sauce  tablespoons Cajun seasoning  tablespoon Worcestershire sauce  tablespoon dried parsley /4 cup finely chopped onion /4 cup fresh bread crumbs /4 cup milk  egg / cup barbeque sauce / cup peach preserves CUT AND SAVE Bacon and Date Appetizer Submitted by: Cinn “An easy. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet.

Hot and cold You want to be sure to have a steady flow of food for your guests. check it twice Don’t forget that this party is yours to enjoy as well. place a large garbage container in front of your kitchen sink to make plate scraping easier. This will help make sure you have a place for everything. 8 . load plates into the dishwasher. etc). Use sticky notes to identify which ones will be used for which appetizers. For dips and spreads.Host an Appetizer Open House Take the fuss out of planning an elegant holiday event with these easy tips. chilled shrimp. As a rule. Clean as you go Ideally have someone on “dish patrol” helping clear away dishes and refill platters . like hummus dips and fresh veggies. You should plan on an average of three of each item per guest. Any time during the evening when you can steal a couple of minutes. make a complete shopping list (include ingredients as well as decorations and supplies) and a game plan: an hour-by-hour schedule for the day of the party. To ensure that you’ll relax and enjoy spending time with your guest. Make a list. try to have your first batch of hot appetizers coming out of the oven half an hour after the party begins. plan on needing two tablespoons for each dip per guest (more for tried and true favorites like our Hot Artichoke Spinach Dip). (Or maybe you can enlist the help of a teenager?) But if not. Do the math For hand-held appetizers (stuffed mushrooms. Serve it up Lay out all of your platters and serving dishes at least two days ahead of time. You can do this by staging when hot appetizers come out of the oven and balancing that with items that don’t need heating.