WWTBAM Bored

I want to have a few but you don't want people to totally fill up on them.

Idaes anyone, especially Kay

I have a serving suggestion....

Baked goat cheese


You'll need a shallow baking dish. Put the goat cheese in the middle of the dish. Coat with
a good quality olive oil. Sprinkle the cheese with some herbs de provence. Pour some olive
oil on one side of the cheese (usually about 1/4 inch deep) and balsamic vinegar on the
other side of the cheese. Bake at 350 about 15 minutes, or until the cheese is hot.
Serve with toast points or crackers.

I was going to suggest baked bried with apples, but Kay's baked goat cheese sounds better!

christie1111 wrote:I want to have a few but you don't want people to totally fill up on them.

Idaes anyone, especially Kay

How about one of my favorites - cranberry salsa?

Take one 12 oz. bag of cranberries (fresh or frozen), combine with one bunch of cilantro, one bunch of green onions cut into 1" lengths, 1 jalapeno pepper, minced (seeded or not depending upon your heat preference), 2 limes (juiced), and 3/4 cup of white sugar and a pinch of salt. Combine them in a food processor and chop to medium consistency (or coarser if you like "chunky" salsa). Serve at room temperature with your choice of chips or crackers.

Combining all the aforementioned gets you baked brie with cranberries! But we've had that on the dessert table instead of beforehand. I guess we needed the oven for the turkey, then popped in the brie after the turkey was finished cooking.

One of my favorites one Easter was cold blanched asparagus with a creamy horseradish dip. I don't have a recipe for it, but if it's cold you don't have to get in the way of dinner prep to serve it. It can be done the night before.

earendel wrote:

christie1111 wrote:I want to have a few but you don't want people to totally fill up on them.

Idaes anyone, especially Kay

How about one of my favorites - cranberry salsa?

Take one 12 oz. bag of cranberries (fresh or frozen), combine with one bunch of cilantro, one bunch of green onions cut into 1" lengths, 1 jalapeno pepper, minced (seeded or not depending upon your heat preference), 2 limes (juiced), and 3/4 cup of white sugar and a pinch of salt. Combine them in a food processor and chop to medium consistency (or coarser if you like "chunky" salsa). Serve at room temperature with your choice of chips or crackers.

Yum - I am going to try this one!!!

This is one of my favorite appetizer recipes. It's from a restaurant nearby callee The Hobbit. They serve a seven course meal, with the first course being appetizers in the basement.

Purchase , or make, puff pastry dough.

Roll the pastry out to about a 1/2 inch thickness.

Spread a good Dijon mustard over it, add shredded jalapeno Monterey Jack cheese and a
good brand of salami slices.

Place another piece of pastry over the top and seal the edges well with a mixture of egg white and water.

Decorate edges by rolling or fluting them.

Bake the sandwich at 450 degrees until it is a golden brown and steaming hot.

Slice while hot into squares and serve immediately.

Another light nibble that avoids the oven is sliced rounds of marinated mozzarella with sliced plum tomatoes and chopped basil. Have some olive oil for drizzling and some bruschetta for those who like it as a finger food instead of a salad-type thing on a plate. Plus I love garlic hummus with pita chips, and that comes pre-made at BJs and grocery stores. Sabra brand is my fave.

Who poured molasses on the bored? That's not an appetizer!

I like artichoke dip.

There are all sorts of recipes out there and I go for the easy one:

2 (14 oz.) cans artichoke hearts
1 c. mayonnaise
1.5 c. grated Parmesan cheese

Heat oven to 350 degrees. Chop artichoke hearts into small pieces. Add mayonnaise and Parmesan cheese. Mix all together. Place in oven safe Pyrex dish. Bake at 350 degrees until golden brown and bubbly on top. Serve with Plain Melba Rounds

peacock2121 wrote:I like artichoke dip.

There are all sorts of recipes out there and I go for the easy one:

2 (14 oz.) cans artichoke hearts
1 c. mayonnaise
1.5 c. grated Parmesan cheese

Heat oven to 350 degrees. Chop artichoke hearts into small pieces. Add mayonnaise and Parmesan cheese. Mix all together. Place in oven safe Pyrex dish. Bake at 350 degrees until golden brown and bubbly on top. Serve with Plain Melba Rounds

I will huddle around that and glom it all and skip dinner. Make it with crabmeat added, and I'll roll around in it!

My s-i-l makes the artichoke dip even if we're the only two who will eat it. We like the tangy foods.

I add spinach to my artichoke dip for an extra yum...

ARTICHOKE SPINACH DIP


1 1/2 c. Mayo
3/4 lb Grated fresh Parmesan
2 14 oz. Jars of artichoke hearts, drained and chopped
1/2 lb Fresh spinach, chopped
1 tbsp. Hot sauce
2 Cloves garlic, minced
salt, pepper
1 Tiny can diced chiles (optional)

Spray pan w/ Pam, Bake 325 for 35 - 40 minutes


Major crowd pleaser: looks gross but is Deelish...
SHRIMP DIP

2 cans Shrimp (tuna sized cans)
1 small to medium onion, chopped
2 regular size bars of original Philly Cream Cheese
1 Bottle of HEINZ Chili Sauce
Smush up all ingredients. Serve w/ crackers


The Best STUFFED MUSHROOMS

36 lg. mushrooms
1 smallish onion, minced
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup butter
1/2 cup parsley, chopped
1 cup bread crumbs
1/2 cup parmesan cheese
2 eggs, beaten
6 slices crumbled crisp bacon
salt, pepper, basil, thyme, rosemary, sage (pinches)

Rinse mushrooms, remove stems and set aside. With a melon baller, scoop out caps slightly to make a deeper cavity. Chop stems and trimmings.
Saute onion and garlic in oil and butter, about 5 minutes. Add chopped mushroom pieces and saute 10 minutes more. Remove from heat, add spices, bread crumbs, cheese, bacon, eggs. Mix well.

Stuff caps with mixture and place in well buttered baking dish. Bake uncovered at 350 for 25 - 30 mins. Baste toward the end.

Second Chance wrote:The Best STUFFED MUSHROOMS

36 lg. mushrooms
1 smallish onion, minced
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup butter
1/2 cup parsley, chopped
1 cup bread crumbs
1/2 cup parmesan cheese
2 eggs, beaten
6 slices crumbled crisp bacon
salt, pepper, basil, thyme, rosemary, sage (pinches)

Rinse mushrooms, remove stems and set aside. With a melon baller, scoop out caps slightly to make a deeper cavity. Chop stems and trimmings.
Saute onion and garlic in oil and butter, about 5 minutes. Add chopped mushroom pieces and saute 10 minutes more. Remove from heat, add spices, bread crumbs, cheese, bacon, eggs. Mix well.

Stuff caps with mixture and place in well buttered baking dish. Bake uncovered at 350 for 25 - 30 mins. Baste toward the end.

This is really good and needs to be made a day ahead.


Mexican Caviar
2 (4 1/4 ounce) cans black olives, chopped
2 (4 ounce) cans green chilies, chopped
2 medium tomatoes, seeded & chopped
3 green onions, with tops, chopped
2 garlic cloves, mashed and chopped

3 teaspoons olive oil
2 teaspoons red wine vinegar
1 teaspoon pepper
1 dash seasoning salt

Combine all ingredients and chill overnight. Serve with corn chips.


I buy the small cans of black olives that are already chopped really fine.

Awesome choices guys!

Now, which to make?

Hmmmmm

Kay, don't you have some more to add?

LB, after T-day, can this get added to the recipe thread you made for us?