10 Appetizers for Your Holiday Buffet
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Spinach-artichoke dip with blue cheese and bacon
Spinach-artichoke dip is a favorite appetizer to order at restaurants, but you can make it at home in the slow cooker! Adding bacon and blue cheese makes it even better! Get the recipe:Date Published: December 5, 2014Date Updated: December 3, 2018
Cherry Barbecued Wings
Prep: 45 minutes Bake: 35 minutes at 375° F
1/2 16-ounce package frozen, unsweetened pitted tart red cherries, thawed
1/2 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon cherry liqueur or cherry juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon liquid smoke
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 pounds chicken wings
Directions for the barbecue sauce:
1. Drain the thawed cherries, reserving 1 tablespoon of the cherry juice, if using instead of cherry liqueur. Place the cherries in a blender container or a food processor bowl. Cover and blend or process until the cherries are nearly smooth.
2. Transfer the drained cherries to a medium heavy saucepan. Add the ketchup, brown sugar, lemon peel, lemon juice, cherry liqueur or reserved juice, salt, ginger, liquid smoke, cinnamon, and allspice. Bring the mixture to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
3. Meanwhile, rinse chicken wings and pat dry with some paper towels. Arrange the wings in a single layer in a 15x10x1-inch baking pan. Bake in a 375° F oven for 30 minutes. Drain the fat from the wings. Return the chicken wings to the baking pan.
4. Pour barbecue sauce over wings. Bake for 5 to 10 minutes more or until the chicken is tender and no longer pink.
Yield: 10 appetizer servings or 4 to 6 main-dish servings
Nutrition Facts (per serving) : 138 cal., 7 g total fat (0 g sat. fat), 29 mg chol., 298 mg sodium, 9 g carb., 1 g fiberDate Published: December 5, 2014Date Updated: December 3, 2018
Hoisin-garlic mushroom appetizers
The key to these slow-cooked mushrooms is their coating - sweet and salty Asian barbeque sauce, hoisin. Let guests eat them with fancy toothpicks!Date Published: December 5, 2014Date Updated: December 3, 2018
Creole Crab CakesGround red pepper gives these appetizer crab cakes a bit of kick. Enjoy them as an appetizer or main course. They're also great in sandwiches or on top of a salad!Date Published: December 5, 2014Date Updated: December 3, 2018
Honey-pepper bacon pops
It's bacon on a stick, brushed with a honey-pepper glaze! This sweet and savory snack is perfect for serving at parties. Get the recipe:Date Published: December 5, 2014Date Updated: December 3, 2018
Peppered Herb Cheese Ball
This goat cheese ball is an easy fix for last-minute entertaining. Roll the cheese in snipped herbs and cracked pepper for a treat with zing.
Prep: 25 minutes Chill: 4 hours to overnight
3 tablespoons snipped fresh chives
3 tablespoons snipped fresh basil
2 tablespoons snipped fresh parsley
1 8-ounce package cream cheese, softened
4 ounces goat cheese
1/4 to 1/2 teaspoon cracked black pepper
1 clove garlic, minced
1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.
2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours. Makes twelve 2-tablespoon servings.
Number of Servings: 12
Serving Size: 2.0 tablespoons
Nutrition Facts (per serving) : 92 cal., 9 g total fat (6 g sat. fat), 25 mg chol., 91 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 3 g pro.
Daily Values: 8% vit. A, 2% vit. C, 3% calcium
1. Variation: Dried Beef Cheese Ball:
Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers or party rye bread.
2. Variation: Italian Cheese Ball:
Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with water crackers or baguette slices.
Per serving: 121 cal., 5 g total fat (6 g sat. fat), 36 mg chol., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily Values: 9% vit. A, 10% vit. C, 7% calcium, 2% iron. Exchanges: 1/2 High-Fat Meat, 11/2 FatDate Published: December 5, 2014Date Updated: December 3, 2018
Golden Pear Chutney
For an effortless appetizer, serve this delectable chutney alongside a wedge of blue cheese and toasted baguette slices.
Click below to get the recipe.Date Published: December 5, 2014Date Updated: December 3, 2018
Grilled gremolata scallops with balsamic syrup
Gremolata, an herb condiment made with chopped parsley, minced garlic, and lemon peel, is the base for this quick marinade. Be sure to adhere to the two to four hour marinating time. Leaving scallops in the acidic mixture too long will ruin their wonderfully soft, creamy texture.Date Published: December 5, 2014Date Updated: December 3, 2018
Create the perfect appetizer with this cheese, prosciutto and asparagus combination. Click below for the recipe.Date Published: December 5, 2014Date Updated: December 3, 2018
Chicken, apricot, and ham lollipops
Chicken strips on a skewer are wrapped in ham, coated with jam, and rolled in bread crumbs, then baked to make a quick dinner or tasty appetizer.Date Published: December 5, 2014Date Updated: December 3, 2018
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