Pattianne's Christmas Appitizers

Wonderland - Christmas Recipes - Desserts - Appetizers - Dishes - Beverages

Appitizers and Dips

Page Two

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Appetizers, Dips, Brie and Potatoe Skin Recipes

Recipe #1

Baked Brie in Phyllo
w/Mango Chutney Recipe #1 Baked Brie in Phyllo with Mango Chutney 3 sheets phyllo dough, thawed 3 tablespoons olive oil 1 (8 ounce) round Brie cheese 1/4 cup mango chutney Preheat oven to 350 degrees F (175 degrees C). Place on sheet of phyllo on your work surface. Brush with 1 tablespoon of olive oil. Lay a second sheet on top of the first, and brush with an additional tablespoon of olive oil. Place the third sheet on top. Place the brie towards the middle of one of the narrow edges of phyllo dough and roll up. Fold the ends of the phyllo under the brie, place onto a baking sheet, and brush with the remaining tablespoon of olive oil. Bake in preheated oven until phyllo is golden, about 15 minutes. Place onto serving platter, and spoon the mango chutney over top. From Pattianne's "Christmas Kitchen"!! ">

Recipe #2

Brie Cheese Appetizer

From Diane Abbotsford B.C. Recipe #2 Brie Cheese Appetizer If you do not want a sweet wheel, you may substitute herbed cheese spread for the preserves. 1 (8 ounce) wheel Brie cheese 3 tablespoons apricot preserves 1/2 (17.5 ounce) package frozen puff pastry, thawed 1 egg white Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white. Bake for 30 minutes, or until the pastry in golden brown. Serve immediately. From Diane Abbotsford B.C. Canada "Thank-You" Dianne! Pattianne's "Christmas Kitchen"!!

Recipe #3

Dutch Babies Recipe #3 Dutch Babies Make a puffy batch of these yummy pancake-like delights. 1 cup whipping cream 1/2 cup all-purpose flour 1/2 teaspoon salt 9 eggs Preheat oven to 450 degrees F (230 degrees C). In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans. Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes. Top them off with fruit, jelly, syrup or powdered sugar. Serves 4. From Pattianne's "Christmas Kitchen"!!

Recipe #4

Fried Avocados

From Dianne Abbotsford B.C. Recipe #4 Fried Avocados 2 cups vegetable oil (for frying) 1 cup all-purpose flour 2 tablespoons salt-free herb seasoning blend 1 pinch ground cumin 1 avocado - peeled, pitted and sliced 1 egg, beaten Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C). In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter. Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot. From Dianne Abbotsford B.C. Canada "Thank-you" Dianne! Pattianne's "Christmas Kitchen"!!

Recipe #5

Loaded Potato Skins Recipe #5 Loaded Potato Skins Delicious crispy potato skins are filled with bacon, scallions and cheese. 4 large potatoes, washed 4 tablespoons olive oil 4 tablespoons thinly sliced scallions 8 tablespoons Cheddar and/or Monterey Jack cheese 4 slices of bacon, cooked and crumbled 16 ounces sour cream Salt Preheat oven to 400 degrees *F. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool. Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin. Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown. Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream for dipping. Makes 8 servings. "ENJOY"! From Pattianne's "Christmas Kitchen"!! ">

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Recipe #6

Restaurant-Style Potato Skins

From Gary White Rock, B.C.

Recipe #7

Patti's Potato Skins

Recipe #8

Zucchini-Cheese Appetizer Squares

Recipe #8

Zucchini-Cheese Appetizer Squares

The Parmesan cheese makes a crust for this quiche-like hors d'oeuvre.
 
8 tablespoons grated Parmesan cheese 
1/2 cup vegetable oil 
1/2 cup sesame seeds 
1 onion, chopped 
1 clove garlic, minced 
2 1/2 cups grated zucchini 
6 eggs, beaten 
1/3 cup dried bread crumbs 
1/2 teaspoon salt 
1/2 teaspoon dried basil 
1/2 teaspoon dried oregano 
1/4 teaspoon ground black pepper 
3 cups shredded Cheddar cheese

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Parmesan cheese.  Place 1/2 tablespoon vegetable oil in a medium size frying pan, heat on medium-high. Add sesame seeds and stir constantly until seeds are lightly browned. In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Cheddar cheese; stir until well combined. Press mixture into prepared baking pan. Sprinkle Parmesan cheese and sesame seeds over the zucchini mixture. Bake 30 minutes or until set when lightly touched in the center. Let cool at least 15 minutes before cutting into 1 inch squares.

From Pattianne's "Christmas Kitchen"!!

Recipe #9

Bacon-Wrapped Breadsticks Appetizer

Recipe #10

Low fat
Triple Onion Dip

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Recipe #11

Fried Brie

Recipe #12

Caramelized Pear Brie

From Anna Burnaby, B.C. Canada

Recipe #13

Caramel Brie

Recipe #14

Bacon Wrapped Smokies

Recipe #15

Sweet and Sour Hot Dog Appetizer

Recipe #16

Sweet Brie Wheel

Recipe #17

Apricot Glazed Chicken Drummies

Recipe #17
        Apricot Glazed Chicken Drummies

A finger-licken' good appetizer.

Sauce Ingredients:
1 tablespoon Butter
3/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
1/3 cup soy sauce or teriyaki sauce
1/4 cup firmly packed brown sugar
1/4 cup dark molasses
1/4 cup honey
1 (14-ounce) bottle (1 1/3 cups) ketchup
1/4 teaspoon crushed red pepper
1/2 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 (12-ounce) jar apricot preserves

Drummies Ingredients:
3 to 3 1/2 pounds chicken drummies

Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring often, until onion is softened (3 to 4 minutes). Stir in all remaining sauce ingredients except apricot preserves. Continue cooking until sauce just comes to a boil (3 to 6 minutes).  Reduce heat to low. Cook, stirring occasionally, 20 minutes. Cool 10 minutes. Stir preserves into cooled sauce.  Heat oven to 400°F. Place drummies in lightly greased 13x9-inch baking pan. Pour sauce over drummies; stir to coat. Bake for 45 to 60 minutes, basting occasionally, or until drummies are tender and sauce has thickened. Makes 3 dozen drummies.

VARIATION: Apricot Glazed Pork Riblets: Substitute pork riblets for chicken drummies. Bake at 425°F for 15 minutes. Drain off fat. Reduce heat to 400°F. Pour sauce over riblets; stir to coat. Bake for 35 to 40 minutes, basting occasionally, or until tender.

TIP: To serve, keep chicken warm by placing in slow cooker on low heat setting. If covered, sauce will become thin.

From Pattianne's "Christmas Kitchen"!!

Recipe #18

Avocado Angels

from Brenda

Recipe #18
         Avocado Angels

3/4 pound chorizo sausage or hot ground pork sausage
4 large ripe avocados, peeled and mashed
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 cup (4 ounces) Mexican style shredded cheese
60 small wonton wrappers
Vegetable oil

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and let cool.  Stir together avocado and next 3 ingredients; stir in sausage and cheese.  Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with vegetable cooking spray; cover with additional wax paper.  Pour oil to a depth of 3 inches into a Dutch oven; heat to 350*F (175*C). Fry wontons, 3 or 4 at a time, 1 1/2 minutes on each side or until golden; drain. Makes 5 dozen.

From Brenda Saettle WA U.S.A.
"Thankyou"! Brenda

Pattianne's "Christmas Kitchen"!!

Recipe #19

Baked Cranberry Almond Brie

Recipe #19            
        Baked Cranberry Almond Brie

Warm Brie topped with cranberry sauce and toasted almonds is hidden in a soft, flaky cream cheese pastry. It's magically easy to make!

Pastry Ingredients:
3/4 cup all-purpose flour
1/4 cup Butter, softened
1 (3-ounce) package cream cheese, softened

Filling Ingredients:
1 (8-ounce) 4 1/4-inch diameter round Brie cheese
3 tablespoons cranberry orange sauce*
3 tablespoons chopped almonds, toasted

Topping Ingredients:
1 egg
1 teaspoon water

Dippers Ingredients:
Apple or pear slices
Crackers
**NOTE

Combine flour, butter and cream cheese in large mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).  Heat oven to 400°F. Roll each half of dough on lightly floured surface to 1/8-inch thickness. Cut 8-inch circle from each half (save dough scraps for decoration). Place 1 circle on ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs.   Beat egg with water in small bowl; brush top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges. Serve with apple slices and crackers. Makes 8 servings.

*Substitute 3 tablespoons whole berry cranberry sauce.

**NOTE: Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside pastry.

To toast almonds, spread evenly in shallow pan. Bake at 350°F, stirring once, for 4 to 6 minutes or until lightly browned. Cool completely.

Nutrition Facts (1 serving): Calories: 260 Fat: 20 g Cholesterol: 80 mg 
Sodium: 280 mg Carbohydrates: 13 g Dietary Fiber: 1 g Protein: 9 g

From Pattianne's "Christmas Kitchen"!!

Recipe #20

Artichoke, Jalapeño and Parmesan Dip

Recipe #20
      Artichoke, Jalapeño and Parmesan Dip

You can adjust the "heat" of the dip to your personal preference by the amount of jalapeno peppers used, just remember that no two batches of pickled peppers share the same intensity of heat.

1 (8-ounce) package cream cheese, softened
1 cup finely grated fresh Parmesan cheese
3 or 4 pickled jalapeño peppers, finely chopped
1 (6-ounce) jar marinated artichoke hearts, drain, reserve marinade
1 to 2 teaspoons jalapeño sauce
Salt and freshly ground black pepper to taste

Use a food processor with metal blade to finely grate Parmesan cheese. Add the cream cheese, mixing well. Transfer cheese mixture to a mixing bowl. Chop jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped. Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture. Mix well. If needed, add small amount of additional marinade to obtain desired consistency. Salt and pepper to taste. Refrigerate until ready to serve. Serve with a variety of crackers or chips. Makes about 2 cups.

From Pattianne's "Christmas Kitchen"!!

Recipe #21

Blue Cheese and Pear Bruschetta

From Chrissie Seattle WA

Recipe #21
   Blue Cheese and Pear Bruschetta

Delicious hors d'oeuvres. Just dice the pears, toss with a bit of blue cheese and spoon the mixture onto toasted baguette rounds spread with creamy mascarpone.

2 ripe Bartlett or Anjou pears
1 tablespoon fresh lemon juice
1 tablespoon minced fresh Italian flat leaf parsley
2 ounces sharp crumbly blue cheese, like Maytag, Roquefort or Cabrales (about 1/3 cup crumbled)
1 1/2 tablespoons olive oil
Freshly ground black pepper
1 baguette (12-inches), cut into 1/2-inch thick rounds
8 ounces mascarpone cheese
1/4 cup finely chopped walnuts, toasted

Rinse the pears but don't peel them. Cut them into small dice and place in a small bowl. Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly. Season to taste with freshly ground black pepper. Set aside. (The topping can be prepared up to this point up a few hours ahead. Store, covered, in the refrigerator.)   Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side. 
Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly. Finish each one with a sprinkling of walnuts and serve. Serves 24.

From Crissie Seattle WA U.S.A. These are so good Pattianne
"Thankyou" Chrissie!

Pattianne's "Christmas Kitchen"!!

Recipe #22

Apple Curry Chutney and Ham Spirals

Recipe #23

Cranberry Pork Pillows

Recipe #23
       Cranberry Pork Pillows

1/2 pound ground pork
1/2 cup chopped onion
1 (8.5-ounce) jar CROSSE & BLACKWELL® Apple Curry Chutney
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon ground sage
1/4 teaspoon salt
1 (17.25-ounce) package frozen puffed pastry sheets, thawed
1 large egg, beaten

PREHEAT oven to 350 F.  COMBINE pork and onion in large skillet. Cook over medium-high heat, stirring to break apart pork, for 4 to 5 minutes or until pork is no longer pink; drain. Stir in chutney, cheese, sage and salt. 
ROLL out each pastry sheet on floured surface to form a 12-inch-square. While leaving a 1/2-inch border, arrange tablespoonfuls of pork filling on one pastry sheet, spacing each mound about 3 inches apart. Lay remaining pastry sheet even over filling. Press down between mounds of filling to seal pastry and gently push out any pockets of air. With fluted pasta wheel or chef's knife, evenly trim edges of pastry square. Slice between mounds, making 3-inch squares. Brush tops with egg. Place on ungreased baking sheets.  BAKE for 18 to 22 minutes or until golden brown. Remove to wire rack to cool slightly. Serve warm. Makes 12 appetizer servings.

From Pattianne's "Christmas Kitchen"!!

Recipe #24

Layered Monterey Pumpkin Dip

Recipe #25

Pita Triangles (w/Greek Feta And Olive Spread)

Recipe #26

Baked Taco Dip

Recipe #27

Tortilla Pinwheels

Recipe #28

Crab Cheese Ball

Recipe #29

Salmon Pat'e

Recipe #30

Bacon Cheese Squares

Recipe #31

Brandy Baked Brie

Recipe #32

Turkey Nuggets

from Vicky

Recipe #33

Smoked Salmon and Cream Cheese Roll-ups

from Annie

Recipe #34

Devilishly Good Eggs

Recipe #35

Deviled Egg

Recipe #36

Shrimp Deviled Eggs

Recipe #36
         Shrimp Deviled Eggs  
 
   
6 eggs
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/2 cup coarsely chopped cooked salad shrimp, thawed if frozen
1 tablespoon seafood cocktail sauce

Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.   Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.   Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions. Serves 12.   NOTE: To keep eggs from tipping over, cut a very thin slice from the rounded bottom of each egg half.  Very fresh eggs are difficult to peel when they are hard cooked. For easier peeling, use eggs that have been in the refrigerator the longest.  You can make these deviled eggs up to two days ahead, but add the cocktail sauce and green onions just before serving.

Nutrition Information: 1 Serving: Calories 80 (Calories from Fat 60);   Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g);  Cholesterol 130mg;   Sodium 150mg;   Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g);  Exchanges: 0 Other Carbohydrate;  0 Vegetable;  1/2 Medium-Fat Meat;  1 Fat Carbohydrate Choices: 0

From Pattianne's "Christmas Kitchen"!!

Recipe #37

Bacon-Wrapped Breadsticks

Recipe #38

Salmon Log Appetizer

Recipe #39

Jellied Pig's Feet (Headcheese): Ukrainian

from Mother Calgary AL

Recipe #39
Jellied Pig's Feet (Headcheese): Ukrainian

A well-liked old-time dish and very popular as an appetizer. It may be prepared in advance and refrigerated until needed. The troublesome task of broiling the meat may be omitted, but the dish will lack that subtle smoked flavor which gives it a distinguishing touch.

2 pig's feet
1 pork shank
1 tablespoon salt
1 small onion
1 stalk celery with leaves
1 sprig parsley
1 medium carrot
5 peppercorns
1/2 bay leaf
2 cloves garlic
Salt
1 tablespoon vinegar

Wash and scrape the feet and shanks very thoroughly. Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well.

Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color.

Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.

Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.

Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.

If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth.

Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.

Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top. Serve in slices and garnish with sprigs of parsley and hard cooked eggs.

From Mother Calgary Alberta Canada
"Thnakyou"! Mother

Pattianne's "Christmas Kitchen"!!

Recipe #40

California Crab Melt

Recipe #41

("Yum")

Cranberry Cocktail Meatballs

Recipe #41
       Cranberry Cocktail Meatballs

"YUM"!

2 pounds Ground beef
1 cup Corn flake crumbs
2 Eggs
1/2 cup Chopped, fresh parsley
1/3 cup Ketchup
3 tablespoons Minced onions
2 tablespoons Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper

Sauce 
16 ounces Can, jellied or whole cranberry sauce
12 ounces Chili sauce
1 tablespoon Brown sugar
1 tablespoon Lemon juice
 
In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on low for serving. Makes 4 to 5 dozen meatballs, depending on size.

From Pattianne's "Christmas Kitchen"!!

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Wonderland - Christmas Recipes - Desserts - Appetizers - Dishes - Beverages