Friday, 23 December 2011

Marinated Mixed Olives, Jalapeno Pepper Poppers, Sweet and Sour Meatballs, PHILLY Shrimp Cocktail Dip, Pickles in a Blanket

Hi everyone!

Tomorrow is Christmas Eve and I'm hosting my family. I've decided to go with heavy appetizers. I'll fill in with veggies, crackers, and things like that. Here is what I have planned:

Marinated Mixed Olives
Amy - amylz
Recipe courtesy Dave Lieberman

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Jalapeno Pepper Poppers
my4bunnies via *rebecca*

fresh jalapenos (we usually get about 20 medium ones)
1 8 oz block of cream cheese, softened
2 cups shredded Monterrey Jack or Colby cheese
6 bacon strips cooked till crispy, drained and crumbled
1/4 tsp. salt
1/4 tsp. chili powder

Blend the above ingredients together in a bowl. Cut jalapenos in half lengthwise, de-seed and stuff with mixture. Bake at 350 degrees uncovered on a baking sheet sprayed with Pam.The length of baking time determines how hot the peppers will be. (We usually cook ours for 30 minutes.)
Hot = 20 minutes, Medium = 30, Mild = 40

Sweet and Sour Meatballs I
Amy - amylz
All Recipes

2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

1. In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

PHILLY Shrimp Cocktail Dip
Amy - amylz
3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup KRAFT Cocktail Sauce
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese. SPRINKLE with Parmesan cheese and onions. SERVE with Ritz Crackers.

Pickles in a Blanket
Amy - amylz
Family Fun

12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained, plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges. Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style. Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).

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