Small Spreads

No Cook Spread #1

CORN AND CRAB SALAD TORTILLA CUPS

Crab, corn and avocado salad with lime and cilantro and a little bit of heat from a jalapeno, all piled into crunchy tortilla cups. This is quick and easy and it sounds very light and tasty. This recipe makes 64. I would make half the recipe for a small spread.

Recipe found here:  https://snappygourmet.com/corn-crab-salad-tortilla-cups/

EASY SAUSAGE SKEWERS

Smoked sausage skewered with Colby-jack cheese, zucchini slices and cherry tomatoes – couldn’t be easier and it sounds like a tasty little bite. As an option, these can also be served with an Italian dressing dipping sauce or mustard.

Recipe found here:  http://homemadehooplah.com/recipes/easy-sausage-skewers/

LIME CILANTRO HUMMUS WITH PITA CHIPS

This hummus is fresh and light tasting with a little bit of spice, and it only takes about 5 minutes to make. It’s simple and delicious.

Recipe found here:  http://www.veganfamilyrecipes.com/lime-cilantro-hummus/

 

ARTICHOKE & SUN-DRIED TOMATO CUCUMBER ROLLS

Artichoke & Sun-Dried Tomato Cucumber Rolls
Yields 30
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Ingredients
  1. 1 Cup Cream Cheese
  2. 8-10 Artichoke Hearts, marinated, chopped
  3. 8-10 Sun-dried Tomatoes, marinated, chopped
  4. 1 Seedless (English) Cucumber
  5. 2 Carrots, small, shredded
  6. 2 Teaspoons Green Onions, sliced
  7. 2 Teaspoons Fresh Parsley, chopped
  8. 1-1/2 Teaspoons Lemon Juice
  9. 1/2 Teaspoon Garlic Powder
  10. 1/8 Teaspoon Cayenne Pepper
  11. 1/4 Teaspoon Black Pepper
  12. 1/4 Teaspoon Salt
Instructions
  1. Mix the cream cheese with the parsley, lemon juice, garlic powder, cayenne pepper, black pepper and salt. Slice the green onions; shred the carrots and chop the parsley, artichoke hearts and sun-dried tomatoes. Cut the cucumber in half and slice each half into 15 thin strips with a vegetable peeler. Spread each cucumber strip with the cream cheese mixture, top with artichoke hearts, sun-dried tomatoes and carrots. Roll up the cucumber strips and serve.
Small Spreads http://smallspreads.com/

BANANA CREAM BITES

These are like mini banana cream pies. This recipe makes quite a few, but they’re small and bite-sized, so they’ll probably disappear quickly.  

Recipe found here:  http://www.highheelsandgrills.com/banana-cream-bites/

 
Shopping List

• Johnsonville Smoked Sausage (12 ounces)
• Lump Crab Meat (1/2 pound)

• Colby Jack Cheese (24 ounces)
• Cream Cheese (1 cup)
• Milk (1-2/3 cups)

• Bananas (2)
• Avocado (1/2)
• Cherry Tomatoes (1 cup)
• Carrots (2 small)
• Zucchini (4 medium)
• Seedless (English) Cucumber (1 large)
• Red Onion (1/4 cup)
• Green Onions (2 teaspoons)
• Jalapeno (1 teaspoon)
• Lime (2)
• Lemon Juice (1-1/2 teaspoons)
• Fresh Cilantro (1 large bunch)
• Fresh Parsley (2 teaspoons)

• Artichoke Hearts, marinated (8-10)
• Sundried Tomatoes, marinated (8-10)
• Canned Corn (7-1/2 ounces)
• Chickpeas (1-1/2 cups)

• Tahini (2 tablespoons)
• Italian Dressing (optional – for dipping sauce)
• Olive Oil (4-5 tablespoons)

• Vanilla pudding mix (3.4 ounce package)

• Cumin (1 teaspoon)
• Garlic Powder (1/2 teaspoon)
• Salt (about 3/4 teaspoon)
• Black Pepper (1/4 teaspoon plus a couple of dashes)
• Cayenne Pepper (1/2 to 3/4 teaspoons)

• Tortilla Chip Cups (about 32)

• Pita Chips (1 party-size bag)
• Vanilla Wafers (1 box)

• Whipped cream topping (1 small container)

• Toothpicks

Preparations

Assuming this is a last minute party, there will be no prep the day before the party.

Day of the party:

• For the Corn Crab Salad Tortilla Cups: Combine the corn, crab, avocado, red onion, cilantro and jalapeno. Mix olive oil, lime, salt & pepper and toss with the crab salad. Spoon the mixture into the tortilla cups. Place on serving platter.
• For the Easy Sausage Skewers: Cut the sausage and the Colby Jack cheese into cubes. Slice the zucchini. Skewer the sausage, cheese, zucchini and cherry tomatoes on toothpicks. Place them on a serving platter. Pour Italian dressing into small bowl to serve with the skewers. (optional)
• For the Lime Cilantro Hummus: Mix all ingredients (except cayenne pepper) in a food processor until creamy. Place the hummus in a serving bowl; drizzle with olive oil and sprinkle with cayenne pepper.
• For the Artichoke & Sun-dried Tomato Cucumber Rolls: Mix cream cheese, parsley, lemon juice, garlic powder, cayenne pepper, black pepper and salt. Slice the green onions, shred the carrots and chop the parsley, artichoke hearts and sun-dried tomatoes. Make the cucumber strips with a vegetable peeler. Spread each cucumber strip with the cream cheese mixture, top with artichoke hearts, sun-dried tomatoes and carrots. Roll them up and place on a serving platter.
• For the Banana Cream Bites: Mix the pudding and milk together until smooth. Place in refrigerator for about 5 minutes. Chop the bananas, reserving half of a banana for garnish slices. Add the chopped banana to the pudding. Spoon the pudding onto the vanilla wafers, top with whipped cream and garnish with sliced banana. Place on serving platter.

…And enjoy the spread!

Brunch Spread #2

GREEK HAM SLIDERS

These sliders are a little crunchy on the outside and warm and gooey on the inside with cream cheese and feta cheese and ham, artichoke hearts, black olives, spinach, red peppers and spices. These have really great flavor.

GREEK HAM SLIDERS
Yields 24
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Ingredients
  1. 24 Slider Buns
  2. 48 Slices Ham, thinly sliced
  3. 1-1/2 Cups Feta Cheese, crumbled
  4. 1 Cup Cream Cheese
  5. 3/4 Cup Red Bell Peppers, thinly sliced
  6. 3/4 Cup Artichoke Hearts, chopped
  7. 1-1/2 Cups Black Olives, sliced
  8. 1-1/2 Cups Fresh Spinach, chopped
  9. 1/4 Cup Green Onions, sliced
  10. 1/4 Cup Butter
  11. 1-1/2 Teaspoons Garlic Powder
  12. 1-1/2 Teaspoons Dried Oregano
  13. 1/4 Teaspoon Black Pepper
  14. 3 Teaspoons Sesame Seeds
Instructions
  1. Preheat oven to 350 degrees. Melt the butter with the garlic powder, oregano, and black pepper. Set aside. Mix together the cream cheese, feta cheese and green onions. Spread both sides of the slider buns with the cream cheese mixture. Top the bottoms of the slider buns with red bell peppers, black olives, artichoke hearts, spinach and ham (2 slices per slider). Put the slider tops back on and brush them with the garlic butter mixture. Bake for 20 minutes.
Small Spreads http://smallspreads.com/

CHEESY BREAKFAST NACHOS

Bacon and eggs with veggies and black beans on top of crunchy tortilla chips and melted spicy cheddar cheese. What a perfect snack for a brunch spread!

Recipe found here:  http://rantsfrommycrazykitchen.com/2016/05/02/cheesy-breakfast-nachos-brunchweek/

FRIED MASHED POTATOES

Breaded, deep fried mashed potato balls with cream cheese, Parmesan cheese, chives, garlic and other spices. These sound amazing!  

Recipe found here: http://www.mantitlement.com/recipes/fried-mashed-potatoes/

DILL, CHEDDAR & GREEN ONION CHEESE BALL

Cheese balls are so easy to make. Simply mix all ingredients, form into a ball and cover with nuts. They’re quick and they look and taste great. This one has cream cheese, mild cheddar cheese, dill, parsley, green onions and garlic, and it’s covered in pecans. Serve with your favorite cracker.

Recipe found here: https://veronicascornucopia.com/2010/01/01/dill-cheddar-green-onion-cheese-ball/

APPLE FILLED STREUSEL MUFFINS

These muffins are filled with apples and lots of cinnamon with a streusel topping and finished with a drizzle of icing. The apple filling keeps them very soft and moist. They’re just delicious!

Apple Filled Muffins
Yields 24
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Muffins
  1. 3 Cups Flour
  2. 1/2 Cup Sugar
  3. 3/4 Cup Light Brown Sugar
  4. 1 Cup Butter, softened
  5. 2 Large Eggs
  6. 1 Cup Milk
  7. 1/2 Cup Plain Non-fat Greek Yogurt
  8. 2-1/2 Teaspoons Baking Powder
  9. 1/2 Teaspoon Salt
  10. 1 Teaspoon Vanilla Extract
  11. Cooking Spray
Apple Filling
  1. 7 Medium-sized Honeycrisp Apples
  2. 2 Tablespoons Brown Sugar
  3. 1 Teaspoon Lemon Juice
  4. 1 Teaspoon Cinnamon
  5. 1/4 Teaspoon Ground Nutmeg
Streusel Topping
  1. 4 Tablespoons Butter
  2. 2 Tablespoons Flour
  3. 1/2 Cup Light Brown Sugar
  4. 1/2 Cup Pecans, chopped
  5. 1 Teaspoon Cinnamon
Icing
  1. 1-1/2 Cups Powdered Sugar
  2. 4 Teaspoons Milk
  3. 1/2 Teaspoon Vanilla Extract
  4. 1/4 Teaspoon Almond Extract
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium sauce pan, combine ingredients for the apple filling. Cook over medium heat for 10 minutes, stirring occasionally. Remove from heat and let cool.
  3. In small bowl, mix together all ingredients for the streusel topping until crumbly.
  4. In a stand mixer or hand mixer, cream the butter and sugar together for about one minute, until smooth and creamy. In a separate bowl, combine the flour, baking powder, salt and cinnamon. Add the flour mixture to the butter mixture, along with the eggs, yogurt, milk and vanilla. Mix until combined, about a minute.
  5. Spray 2 muffin tins generously with cooking spray. Spoon about 1 heaping tablespoon of muffin mix into each muffin cup (cups will be a little less than ½ full); top each one with about 1 tablespoon of the apple filling, and top with another tablespoon of muffin mix. Sprinkle with streusel topping. Bake for 20-25 minutes, or until toothpick comes out clean when inserted into muffin. Allow muffins to cool in pans for 15-20 minutes. This will make it easier to remove them. Remove muffins from pans and cool on wire rack for 15-20 minutes longer. In a small bowl, mix together all ingredients for the icing. When muffins are completely cool, drizzle them with icing.
Small Spreads http://smallspreads.com/

Shopping List

  • Ham, thinly sliced (48 slices)
  • Smoked Bacon (8 slices)

 

  • Eggs (11)
  • Butter (1-3/4 cups)
  • Milk (1-1/2 cups)
  • Plain Non-fat Greek Yogurt (1/2 cup)
  • Cabot’s Chipotle Cheddar (8 ounces)
  • Mild Cheddar Cheese, shredded (1 cup)
  • Feta Cheese, crumbled (1-1/2 cups)
  • Parmesan Cheese, grated (1/2 cup)
  • Cream Cheese (19 ounces)

 

  • Artichoke Hearts (3/4 cup)
  • Black Olives (1-1/2 cups)
  • Black Beans (1 small can)

 

  • Red Bell Peppers (3/4 cup)
  • Fresh Spinach (1-1/2 cups)
  • Green Onions/Scallions (1 bunch)
  • Tomatoes (2)
  • Jalapeno (1)
  • Yellow Onion (1 small)
  • Fresh Parsley (1 teaspoon)
  • Lemon Juice (1 teaspoon)
  • Honeycrisp Apples (7 medium size)

 

  • Mashed Potatoes (4 cups)

 

  • Bread Crumbs (1 cup)
  • Vegetable oil (for frying)
  • Cooking Spray
  • Flour (4 cups plus 2 tablespoons)
  • Sugar (1/2 cup)
  • Light Brown Sugar (1-1/4 cups plus 2 tablespoons)
  • Powdered Sugar (1-1/2 cups)
  • Baking Powder (2-1/2 teaspoons)
  • Vanilla Extract (1-1/2 teaspoons)
  • Almond Extract (1/4 teaspoon)
  • Cinnamon (2 teaspoons)
  • Ground Nutmeg (1/4 teaspoon)
  • Pecans, chopped (1-1/2 cups)
  • Sesame Seeds (3 teaspoons)
  • Dill Weed (1/2 teaspoon)
  • Garlic Powder (2-1/4 teaspoons)
  • Dried Oregano (1-1/2 teaspoons)
  • Black Pepper (1/2 teaspoon)
  • Salt (1-1/2 teaspoons)

 

  • Slider Buns (24)
  • Tortilla Chips (32)
  • Crackers (2 small boxes or 1 party size box)

 

Preparations

 A day before the party:

  • For the Greek Ham Sliders, slice the red bell peppers and black olives; chop the spinach and artichoke hearts. Store separately in covered containers in refrigerator. Mix the cream cheese with the feta cheese and sliced green onions. Store in covered container in refrigerator.
  • Scramble the eggs and cook & crumble the bacon for the Cheesy Breakfast Nachos. Store separately in covered containers in refrigerator. Chop the tomatoes, onion and jalapeno. Store separately in covered containers in refrigerator.
  • Mix all ingredients (except pecans) for the Dill, Cheddar & Green Onion Cheese Ball; form into a ball; place in the center of a serving platter; cover with plastic wrap and refrigerate.
  • For the Fried Mashed Potatoes, mix together the mashed potatoes, cream cheese, chives, egg, Parmesan cheese, garlic powder, salt and pepper. Roll into balls and store in covered container in refrigerator.
  • Make the Apple Streusel Muffins. Allow them to cool completely and drizzle them with icing. Cover and store at room temperature.

Day of the party:

  • For the Greek Ham Sliders, melt the butter with the garlic powder, oregano and black pepper. Preheat oven to 350 degrees. Prepare the sliders; brush tops with butter; sprinkle with sesame seeds and bake for 20 minutes. Arrange on a serving platter.
  • Prepare the Cheesy Breakfast Nachos. Bake at 350 for 8-10 minutes. Arrange on a serving platter.
  • Dip the mashed potato balls into flour, eggs and bread crumbs; fry until golden brown. Place in a serving bowl or on a platter.
  • Cover the cheese ball with pecans. Arrange crackers around it on the serving platter.
  • Arrange the Apple Streusel Muffins on a serving platter, bowl or basket.

…And enjoy the spread!

 

Vegetarian Spread #1

ZUCCHINI & YELLOW SQUASH SLIDERS WITH ASIAN SLAW

A little unique and healthy vegetarian slider. Breaded zucchini and yellow squash on soft slider buns topped with a flavorful Asian slaw.  I pan fried the zucchini and yellow squash, but they can certainly be deep fried if you prefer a little more crunch.

 

ZUCCHINI & YELLOW SQUASH SLIDERS WITH ASIAN SLAW
Yields 18
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Ingredients
  1. 2 Medium Zucchini (36 slices)
  2. 2 Medium Yellow/Summer Squash (36 slices)
  3. 2-1/2 Cups Panko Bread Crumbs
  4. 3/4 Cup Soy Sauce
Slaw
  1. 2-1/4 Cups Cabbage, shredded
  2. 3/4 Cup Carrots, shredded
  3. 3 Tablespoons Green Onions, sliced
  4. 3/4 Cup Red Bell Pepper, julienned
  5. 3/4 Cup Water Chestnuts, sliced & julienned
  6. 3 Tablespoons Cilantro, chopped
Dressing
  1. 3 Tablespoons Soy Sauce
  2. 3 Tablespoons Rice Vinegar
  3. 3 Teaspoons Toasted Sesame Oil
  4. 3 Teaspoons Lime Juice
  5. 3 Teaspoons Honey
  6. 3 Teaspoons Dijon Mustard
  7. 1/4 Teaspoon Ground Ginger
  8. 1/4 Teaspoon Black Pepper
Instructions
  1. In a large bowl, combine the slaw ingredients. In a separate bowl, whisk together ingredients for the dressing; toss with the slaw and set aside. Slice the zucchini & yellow squash into 1/4” rounds; dip them into soy sauce and cover them with bread crumbs. Heat a frying pan, spray generously with cooking spray and spray the topsides of the zucchini & summer squash with cooking spray. Cook each side over medium heat for 4-5 minutes until tender and golden brown. These can be deep fried rather than pan fried if you prefer a little more crunch.
  2. Place 2 slices of zucchini & 2 slices of yellow squash onto each slider bottom; top each one with about 2 tablespoons of slaw. Place slider tops on and serve.
Small Spreads http://smallspreads.com/

CHEESY MUSHROOM PUFF PASTRY BITES

Warm, flaky puff pastry topped with baby portobello mushrooms, caramelized onions and melted Swiss cheese. Sounds like a great little vegetarian bite. This recipe makes 50 bites. I would make half the recipe for a small spread.

Recipe found here: ww.wellplated.com/mushroom-puff-pastry/#_a5y_p=2951628

FETA CHEESE COVERED OLIVES

Black olives covered in cream cheese and feta cheese with fresh dill and rolled in crushed hazelnuts.

Recipe found here: http://diethood.com/feta-cheese-covered-olives-giveaway/

ROASTED RED PEPPER AND ARTICHOKE TAPENADE

This is a simple and quick spread to make and it’s very tasty. It goes well with any type of toasted sliced baguette, crackers, or pita chips. I processed mine a bit too long when I made it, so it wasn’t quite as chunky as it was supposed to be, but it still tasted great.

Recipe found here: http://lifeloveandgoodfood.com/roasted-red-pepper-and-artichoke-tapenade/#_a5y_p=5161916

SALTED CARAMEL BROWNIE BITES

Mini fudgy brownies with a gooey salted caramel filling. YUM!

Recipe found here:  http://www.livewellbakeoften.com/2016/06/02/salted-caramel-brownie-bites/

 

Shopping List

  • Egg (3 large)
  • Heavy Cream (3 tablespoons)
  • Butter, unsalted (1/2 cup)
  • Swiss or Gruyere Cheese (1/4 cup shredded)
  • Cream Cheese (8 ounces)
  • Feta Cheese (1 cup crumbled)
  • Parmesan Cheese, grated (1/2 cup)

 

  • Baby Bella Mushrooms (8 ounces)
  • Cabbage (2-1/4 cups shredded)
  • Carrots (3/4 cup shredded)
  • Yellow Onion (1/2 of a large onion)
  • Yellow/Summer Squash (2 medium size)
  • Zucchini (2 medium size)
  • Green Onions (3 tablespoons)
  • Red Bell Pepper (3/4 cup)
  • Lemon Juice (1-1/2 tablespoons)
  • Lime Juice (3 teaspoons)
  • Cilantro (3 tablespoons)
  • Fresh Dill (1 to 2 teaspoons)
  • Fresh Parsley (1/3 cup plus some for garnish)
  • Garlic, minced (3 cloves)
  • Thyme Leaves (1 teaspoon fresh or ¼ teaspoon dried)

 

  • Artichoke Hearts (14 ounce can)
  • Black Olives (1 can)
  • Capers (1/4 cup)
  • Roasted Red Peppers (7 ounce jar)
  • Water Chestnuts (3/4 cup)
  • Rice Vinegar (3 tablespoons)
  • Soy Sauce (3/4 cup plus 3 tablespoons)
  • Toasted Sesame Oil (3 teaspoons)
  • Olive Oil (4 tablespoons)
  • Dijon Mustard (3 teaspoons)
  • Whole Grain Mustard (1-1/2 tablespoons)

 

  • Flour, all-purpose (1/2 cup)
  • Sugar (1 cup)
  • Honey (3 teaspoons)
  • Cocoa Powder, unsweetened (1/2 cup)
  • Vanilla (1 teaspoon)
  • Ground Ginger (1/4 teaspoon)
  • Salt (1/2 teaspoon plus extra for brownie topping)
  • Black Pepper (about 1/2 teaspoon)
  • Hazelnuts (1/2 cup)

 

  • Frozen Puff Pastry Sheet (one 10-inch square sheet)
  • Panko Bread Crumbs (2-1/2 cups)
  • Crackers or Pita Chips or Sliced Baguette
  • Soft Caramel Candies (20)
  • Toothpicks

 

Preparations

 A day before the party:

  • Make the slaw & dressing for the Zucchini & Yellow Squash Sliders. Store the slaw and dressing in separate covered containers in refrigerator.
  • For the Cheesy Mushroom Puff Pastry Bites, saute the onions and saute the mushroom mixture. Store the onions and mushroom mixture in separate covered containers in refrigerator. Place puff pastry in refrigerator to thaw.
  • Make the Roasted Red Pepper and Artichoke Tapenade. Store in covered serving bowl in refrigerator.
  • Make the Salted Caramel Brownie Bites. Store in airtight container.

 Day of the party:

  • Make the Feta Cheese Covered Olives. Place on serving platter in refrigerate until ready to serve.
  • Preheat oven to 400 degrees. Roll out the puff pastry; cut into 2” rounds; assemble and bake the Cheesy Mushroom Puff Pastry Bites. Place on serving platter and garnish with fresh parsley.
  • Bread the zucchini & yellow squash; pan fry or deep fry them and place them on the slider buns. Toss the slaw with the dressing and top the sliders with the slaw. Arrange on a serving platter.
  • Arrange crackers, pita chips or sliced baguette on serving platter with the Roasted Red Pepper and Artichoke Tapenade.
  • Arrange the Salted Caramel Brownie Bites on a serving platter.

…And enjoy the spread!

 

 

Christmas Spread #1

CHICKEN ENCHILADA PINWHEELS

Chicken enchilada flavors rolled into bite sized tortillas. These are wonderful! They’re cheesy and a little spicy – a great little party bite. This recipe is quite large; it makes 80. I would only make half of that for a small spread. It will still make quite a few, but these are quite addicting. I don’t believe you’ll have leftovers.

Recipe found here: http://www.bettycrocker.com/recipes/chicken-enchilada-pinwheels/1e80d60b-8c92-473f-a2d5-78e082bad9b6

 chicken-enchilada-pinwheels

PROSCIUTTO WRAPPED ASPARAGUS PUFFS

Prosciutto, asparagus, sun-dried tomatoes and melted Italian cheeses baked in flaky puff pastry. These sound delicious!

Recipe found here: http://thecozyapron.com/prosciutto-wrapped-asparagus-puffs-the-perfect-little-golden-morsels-for-the-holidays/

LAYERED MEXICAN DIP

Every year, I make this Mexican dip for my family’s Christmas party. Everyone just loves it and they look forward to it once a year. I couldn’t possibly show up to the party without it. Although it may seem like a lot of dip, it disappears super fast.

mexican-dip1
 

Layered Mexican Dip
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Ingredients
  1. 16 Ounces Refried Beans, Vegetarian Style
  2. 2 Medium Ripe Avocados
  3. 16 Ounces Sour Cream
  4. 1 Ounce Package Dry Taco Seasoning, Mild
  5. 8 Ounces Mexican Blend Cheese, Shredded
  6. 2 Medium Tomatoes, Diced
  7. 1 Cup Black Olives, Sliced
  8. 1/2 Cup Green Onions, Sliced (green part only)
  9. 1 Tablespoon Lemon juice
  10. 1/4 Teaspoon Salt
  11. Couple Dashes Black Pepper
  12. 1 Party Size Bag Tortilla Chips
Instructions
  1. In a small bowl, mash the avocados with 1 tablespoon sour cream, lemon juice, salt & black pepper. In a separate bowl, mix together the remaining sour cream with the taco seasoning. Chop the tomatoes; slice the black olives and the green onions. Spread the bottom of a 9x13 pan with the refried beans; top with the avocado mixture; top with the sour cream/taco seasoning mixture; cover it with the shredded cheese and top with tomatoes, black olives and green onions.
Small Spreads http://smallspreads.com/

SANTAS SNACK MIX

A mixture of popcorn, holiday-shaped pretzels, peanuts and M&M’s. This is like caramel corn, but so much better. It’s drizzled with chocolate and covered with holiday sprinkles. What a great, sweet, festive snack!

Recipe found here: http://www.smartschoolhouse.com/easy-recipe/santas-snack-mix#_a5y_p=4543618

MINI PUMPKIN CHEESECAKES WITH CARAMEL PECAN TOPPING

These are better than pumpkin pie! – Decadent, creamy cheesecakes with lots of pumpkin pie flavors and a gingersnap cookie crust; topped with a gooey caramel pecan topping and sprayed with fresh whipped cream. These are perfectly delicious for any holiday party.

 

MINI PUMPKIN CHEESECAKES WITH CARAMEL PECAN TOPPING
Yields 20
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Crust
  1. 1 Cup Gingersnap Cookie Crumbs
  2. 1/4 Teaspoon Cinnamon
  3. 1/4 Cup Butter, Melted
  4. 20 Cupcake liners
  5. Line muffin tins with cupcake liners. Mix together all ingredients and press into cupcake liners; about 1 tablespoon in each liner.
Filling
  1. Two 8-ounce Packages Cream Cheese
  2. 1/4 Cup Heavy Whipping Cream
  3. 7-1/2 Ounces Pumpkin Puree (half of a 15 ounce can)
  4. 2 Large Eggs
  5. 3/8 Cup Sugar
  6. 3/8 Cup Brown Sugar
  7. 1-1/2 Tablespoons All-Purpose Flour
  8. 1 Teaspoon Cinnamon
  9. 1/2 Teaspoon Nutmeg
  10. 1/4 Teaspoon Ground Ginger
  11. 1/8 Teaspoon Ground Cloves
  12. 1 Tablespoon Vanilla
Caramel Pecan Topping
  1. 3/4 Cup Brown Sugar
  2. 1/8 Cup Butter
  3. 1/4 Cup Heavy Whipping Cream
  4. 3/4 Cup Pecans, Chopped
  5. 1/2 Teaspoon Vanilla
  6. 1/2 Teaspoon Cinnamon
  7. Dash of Salt
  8. 1 Can Spray Whip Cream (optional)
Instructions
  1. Preheat oven to 300 degrees. Line muffin tins with cupcake liners. Mix together all ingredients for crust and press into cupcake liners; about 1 tablespoon in each liner.
  2. Using electric or hand mixer, cream together the softened cream cheese and the sugar and brown sugar. Mix in the eggs, one at a time. Mix in the heavy whipping cream, pumpkin puree, flour, cinnamon, nutmeg, ginger, cloves and vanilla. Spoon the filling over the crusts. Bake for 25 minutes. Allow to cool in muffin tins for 10 minutes; then remove from pans and allow cheesecakes to cool on wire rack.
  3. In a small saucepan, cook the brown sugar, butter, heavy whipping cream, cinnamon and salt over medium high heat for 5-7 minutes, until mixture boils and thickens. Remove from heat; add vanilla and pecans. Cool for at least 20 minutes. Once the cheesecakes are cooled, top them with caramel pecan topping and spray with whip cream (optional).
Small Spreads http://smallspreads.com/

Shopping List

  • Chicken, cooked (1 cup shredded) (Rotisserie chicken works well)
  • Prosciutto (6 slices)
  • Eggs (3 large)
  • Mexican blend cheese, shredded (8 ounces + 3/4 cup)
  • Italian four blend cheese (1-1/4 cup)
  • Cream cheese (three 8-ounce packages)
  • Butter (about 1 cup)
  • Heavy whipping cream (1/2 cup)
  • Sour cream (16 ounces)
  • Spray whip cream (1 can) – (optional)

 

  • Tomatoes, medium (2)
  • Asparagus (24 spears)
  • Avocados, ripe (2 medium)
  • Green onions (1 bunch)
  • Cilantro (1/4 cup)
  • Garlic, minced (1/2 teaspoon)
  • Lemon juice (1 tablespoon)

 

  • All-purpose flour (1-1/2 tablespoons)
  • Sugar (about 2 cups)
  • Brown sugar (about 1-1/4 cups)
  • Corn syrup (3/4 cup)
  • Vanilla (1-1/2 tablespoons)
  • Cinnamon (1-3/4 teaspoons)

 

  • Dove dark chocolate candies (1 package)
  • Peanuts (2 cups)
  • Pecans, chopped (3/4 cup)
  • Holiday sprinkles (1 cup)
  • M&M’s holiday baking minis, or holiday mint candies, or white chocolate peppermint candies (1 package)
  • Cupcake liners (20)
  • Black pepper (couple dashes)
  • Salt (1/4 teaspoon + a dash)
  • Nutmeg (1/2 teaspoon)
  • Ground ginger (1/4 teaspoon)
  • Ground cloves (1/8 teaspoon)

 

  • Gingersnap cookie crumbs (1 cup)
  • Popped popcorn (8-10 cups)
  • Pretzels, holiday shaped (2-3 cups)
  • Tortilla Chips (1 party size bag)

 

  • Black Olives (1 cup)
  • Diced tomatoes with green chilies (half of a 10 ounce can)
  • Dry Taco Seasoning, mild (1 ounce package)
  • Old El Paso original taco seasoning mix (1 tablespoon)
  • Sun dried tomatoes (not oil packed) (1/4 cup)
  • Pumpkin Puree (7-1/2 ounces)
  • Refried beans, vegetarian (16 ounces)

 

  • Puff pastry sheets (2 sheets / 1 box)
  • Tortillas, burrito size (4)

Preparations

 A day before the party:

  • Combine all ingredients (except tortillas) for the Chicken Enchilada Pinwheels. Store in covered container in refrigerator.
  • Roll up the Prosciutto-Wrapped Asparagus Puffs. Place them on a baking sheet; brush with egg wash; cover and refrigerate.
  • For the Layered Mexican Dip, slice the black olives and green onions and chop the tomatoes. Store in covered containers in refrigerator.
  • Make the Santas Snack Mix and store in covered, airtight container.
  • Make the Mini Pumpkin Cheesecakes with Caramel Pecan Topping. Allow them to cool; place on serving platter, cover and refrigerate.

 Day of the party:

  • Spread the chicken enchilada mixture over the tortillas, roll them up and refrigerate about 30 minutes. Slice into 1/2 inch slices and place on them on a serving platter.
  • Preheat oven to 400 degrees. Bake the Prosciutto-Wrapped Asparagus Puffs for 15 minutes and arrange them on a serving platter.
  • Prepare the Layered Mexican Dip. Pour the tortilla chips into a serving bowl.
  • Place the Santas Snack Mix in a serving bowl or platter.
  • Spray the Mini Pumpkin Cheesecakes with whip cream and sprinkle with cinnamon (if desired).

…And enjoy the spread!

 

Thanksgiving Spread #2

BAKED HAM AND CHEESE ROLLUPS

Ham and Swiss cheese rolled up into crescent rolls and baked with a buttery mustard glaze – sounds amazing! I would double this recipe for a small spread, so that it makes 24 appetizers.
Recipe found here: http://www.highheelsandgrills.com/baked-ham-and-cheese-rollups/

MINI SMOKED TURKEY & ASIAGO QUICHES WITH SWEET POTATO CRUST

I love to serve mini quiche at parties. They’re easy to make and great for any type of party. These have a bit of sweetness from the sweet potatoes. I think it pairs nicely with the smoked turkey and salty Asiago cheese.

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MINI SMOKED TURKEY & ASIAGO QUICHES WITH SWEET POTATO CRUST
Yields 24
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Ingredients
  1. 7 Eggs, large
  2. 4 Slices Smoked Turkey Lunchmeat, thinly sliced
  3. 1/2 Cup Milk
  4. 1/2 Cup Asiago Cheese, shredded
  5. 1 Medium Sweet Potato
  6. 2 Tablespoons Green Onions, sliced
  7. 2 Tablespoons Red Bell Pepper, diced
  8. 2 Teaspoons Fresh Parsley, chopped
  9. 1/2 Teaspoon Italian Seasoning
  10. 1/2 Teaspoon Salt
  11. 1/2 Teaspoon Black Pepper
  12. Cooking Spray
Instructions
  1. Preheat oven to 375 degrees. Spray mini muffin tin with cooking spray. In a small bowl, shred the sweet potatoes and mix with 1 egg. Press mixture into the muffin cups; about 1 teaspoon in each cup. Bake for 10 minutes. Chop the smoked turkey into small pieces. Slice the green onions, chop the red bell pepper and the parsley. Top each sweet potato crust with green onions, red bell pepper, smoked turkey and Asiago cheese and parsley. Whisk together the remaining 6 eggs, milk, Italian seasoning, salt and black pepper. Pour the egg mixture on top of the sweet potato crust, filling each muffin cup to the top. Bake for 15 minutes.
Small Spreads http://smallspreads.com/

ONION CRANBERRY PECAN CHEESEBALL

This is simple and quick to throw together. There are only a few ingredients, but it has a great combination of savory and sweet, with a little bit of tartness from the cranberries. To form the mixture into a ball, I find it helpful to put plastic baggies over my hands, spray the outside of the baggies with a little bit of cooking spray and form the mixture into a ball. It’s much less messy this way and it won’t stick all over your hands.
Recipe found here: http://realhousemoms.com/onion-cranberry-pecan-cheese-ball/

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APPLE PIE BITES

This recipe is from one of my favorite shows – The Chew. These are super simple and they only bake for about 10 minutes. I would double this recipe for your small spread.

Recipe found here: http://abc.go.com/shows/the-chew/recipes/apple-pie-bites-clinton-kelly

PECAN PIE TRUFFLES

Pecan pie flavors rolled up into a little ball and covered in chocolate. These are really good and there’s no cooking involved. You can even make them a day or two before your party.
Recipe found here: http://www.highheelsandgrills.com/pecan-pie-truffles/

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Shopping List

  • Smoked Turkey Lunchmeat, thinly sliced (4 slices)
  • Boar’s Head SmokeMaster Black Forest Ham, thinly sliced (1-1/2 lbs)

 

  • Asiago Cheese, shredded (1/2 cup)
  • Sharp white cheddar cheese (2 cups shredded)
  • Swiss Cheese, thinly sliced (24 slices)
  • Cream cheese (8 ounces)
  • Eggs, large (7)
  • Butter (1-1/4 cups)
  • Milk (1/2 cup)

 

  • Store-bought pie crust dough (2)
  • Crescent dough sheet (2 tubes)

 

  • Sweet Potato (1 medium)
  • Fresh Parsley (1 small bunch)
  • Granny Smith Apples (2)
  • Green Onions (1 bunch)
  • Red Bell Pepper, diced (2 tablespoons)

 

  • Italian Seasoning (1/2 teaspoon)
  • Dried Minced Onion (2 tablespoons)
  • Salt (1 teaspoon)
  • Black Pepper (1/2 teaspoon)
  • Poppyseeds (2 tablespoons)
  • Cinnamon (2 teaspoons)
  • Vanilla (1-1/2 teaspoons)
  • Sugar (1/2 cup)
  • Light Brown Sugar (1 cup)
  • Maple Syrup (2 tablespoons)
  • Corn Syrup (3/8 cup)
  • Dipping Chocolate (Candiquik) (16 ounces)
  • Pecans, chopped (3-1/2 cups)
  • Craisins (1 cup)
  • Graham Cracker Crumbs (1 cup)
  • Cooking Spray

 

  • Worcestershire sauce (1 teaspoon)
  • Yellow Mustard (3 tablespoons)

 

  • Crackers (2 boxes)
  • Wax paper

Preparations

 A day before the party:

  • For the Mini Smoked Turkey & Asiago Quiches, shred the sweet potatoes; mix with 1 egg & bake the sweet potato crust. Cool and cover muffin tin with plastic wrap or foil and store in refrigerator. Chop the smoked turkey, red bell pepper, parsley and green onions; store separately in plastic baggies in refrigerator. Whisk together the eggs, milk, Italian seasoning, salt and black pepper; store in covered container in refrigerator.
  • Mix together ingredients for the Cranberry Pecan Cheeseball; form into a ball on a serving platter; store covered in refrigerator. Wait until the day of the party to add the pecans. Toast the pecans; allow them to cool; store in covered container.
  • Mix together ingredients for the Pecan Pie Truffles. Form them into balls, dip them in chocolate and sprinkle with chopped pecans. When the chocolate is set, place the truffles on a serving platter; cover and store at room temperature.

Day of the party:

  • Assemble the Baked Ham and Cheese Rollups. Bake at 350 degrees for 35 minutes. Cover with foil after baking to keep warm. Place on serving tray when ready to serve.
  • Increase oven temp to 375. Assemble the Mini Smoked Turkey & Asiago Quiches. Bake for 15 minutes. Cover with foil to keep warm. Place on a serving tray when ready to serve.
  • Increase oven temp to 425. Assemble the Apple Pie Bites and bake for about 10 minutes. Sprinkle with Cinnamon and sugar mixture and place them on a serving platter.
  • Add the toasted pecans to the Onion Cranberry Pecan Cheeseball. Arrange crackers around the cheeseball on the serving platter.
  • Uncover the Pecan Pie Truffles and serve.

…And enjoy the spread!

 

Thanksgiving Spread #1

30 MINUTE MOZZARELLA STUFFED TURKEY MEATBALLS WITH HOME-MADE MARINARA SAUCE

These are delicious! They’re a little crunchy on the outside and the inside is filled with melted gooey mozzarella cheese. I would make these somewhat small so they’re a nice, easy one-two bite appetizer.
Recipe found here: http://bakerbynature.com/30-minute-mozzarella-stuffed-turkey-meatballs-with-homemade-marinara/

Turkey Meatballs

LOADED MASHED POTATOES APPETIZER BITES

Everything you’d want on a baked potato – cheese, bacon, sour cream and chives – all in a bite-sized snack.
Recipe found here: http://www.ohmy-creative.com/kitchen/appetizer/loaded-mashed-potatoes/#_a5y_p=5320303

SMOKED SALMON DIP SERVED WITH SLICED BAGUETTE

This creamy smoked salmon dip is served cold. It’s very easy to make too – All you need to do is whip it up in a food processor and it’s ready to serve.
Recipe found here: http://www.fromvalerieskitchen.com/smoked-salmon-dip/

THROW TOGETHER FALL SNACK MIX

This is a simple, sweet and salty snack mix with warm fall spices.

Throw Together Fall Snack Mix
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Ingredients
  1. 15 ounce bag Mini Twists Pretzels
  2. 11 ounce bag Candy Corn
  3. 1-1/2 Cups Roasted, Salted, Whole Almonds
  4. 2 Cups Semi-Sweet Chocolate Chips
  5. 1 Cup Dried Cranberries
  6. 2 Teaspoons Cinnamon
  7. 1 Teaspoon Nutmeg
Instructions
  1. Mix together pretzels, candy corn, almonds, chocolate chips and dried cranberries. Toss with cinnamon and nutmeg.
Small Spreads http://smallspreads.com/

GINGERSNAP PUMPKIN CHEESECAKE BITES

A no-bake dessert with flavors of pumpkin cheesecake without all the fuss. These tasty bites can be whipped up in no time at all.

Gingersnap Pumpkin Cheesecake Bites

Gingersnap Pumpkin Cheesecake Bites
Yields 36
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Ingredients
  1. 36 Gingersnap Cookies
  2. 1/2 Cup Pumpkin Puree
  3. 1/2 Cup Cream Cheese, softened
  4. 1 Cup Whipping Cream
  5. 3 Ounces Semi-Sweet Chocolate Chips
  6. 3 Tablespoons Pecans, chopped
  7. 2 Tablespoons Light Brown Sugar
  8. 1-1/2 Teaspoons Cinnamon
  9. 1/4 Teaspoon Nutmeg
  10. 1/4 Teaspoon Ground Cloves
  11. 1/4 Teaspoon Ginger
Instructions
  1. Melt the chocolate chips in the microwave for about 1 minute, stir until smooth and completely melted. Using a stand mixer or hand mixer, on high speed, whip the whipping cream until soft peaks form. Stir in the pumpkin puree, softened cream cheese, brown sugar, 1/2 teaspoon cinnamon, nutmeg, ground gloves, and ginger. Mix until well blended, about 20 seconds. Place a generous teaspoon of the pumpkin mixture onto each gingersnap cookie; top with chopped pecans; drizzle with chocolate and sprinkle with cinnamon.
Small Spreads http://smallspreads.com/

Shopping List

  • Smoked Salmon (4 ounces)
  • Bacon (3 tablespoons, chopped)
  • Ground Turkey (1 pound)

 

  • Eggs (2)
  • Cheddar Cheese, shredded (1 cup)
  • Mozzarella Cheese (4 ounces)
  • Romano Cheese, grated (1/2 cup plus additional for garnish)
  • Cream Cheese (1-1/2 cups)
  • Sour Cream (1-1/4 cups)
  • Whipping Cream (1 cup)
  • Mashed Potatoes (homemade or store-bought) (3 cups)

 

  • Chives (1 bunch)
  • Fresh Dill (2 tablespoons plus additional for garnish)
  • Garlic Cloves (5)
  • Lemon (1)
  • Parsley, fresh (2 teaspoons plus additional for garnish)

 

  • Olive Oil (6 tablespoons)
  • Sugar (1/2 teaspoon)
  • Light Brown Sugar (2 tablespoons)
  • Semi-Sweet Chocolate Chips (2-1/3 cups)
  • Pecans, chopped (3 tablespoons)

 

  • Salt (about 2 teaspoons)
  • Black Pepper (about 1 teaspoon)
  • Crushed Red Pepper Flakes (1/2 teaspoon)
  • Italian Seasoning (4 teaspoons)
  • Ginger (1/4 teaspoon)
  • Ground Cloves (1/4 teaspoon)
  • Cinnamon (2 teaspoons)
  • Nutmeg (1-1/4 teaspoons)
  • Toothpicks

 

  • Whole Wheat Panko Bread Crumbs (1 cup)

 

  • Mayonnaise (1/4 cup)
  • Horseradish, cream-style (2 teaspoons)

 

  • Crushed Tomatoes (one 28-ounce can)
  • Pumpkin Puree (1/2 cup)
  • Dried Cranberries (1 cup)

 

  • Baguette (1 large loaf)
  • Pretzels, mini twists (15 ounce bag)
  • Whole Almonds, roasted & salted (1-1/2 cups)
  • Gingersnap cookies (36)
  • Candy Corn (11 ounce bag)

 

Preparations

A day before the party:

  • Make the Throw Together Fall Snack Mix. Store in ziplock bag or airtight container.
  • Mix together ingredients for the Mozzarella Stuffed Turkey Meatballs. Form then into balls and store them in a covered container in the refrigerator.
  • Make the marinara sauce for the Mozzarella Stuffed Turkey Meatballs. Store in covered container in refrigerator.
  • Make the Smoked Salmon. Place in serving bowl. Cover with plastic wrap and store in refrigerator.
  • Make the pumpkin cream cheese mixture for the Gingersnap Pumpkin Cheesecake Bites. Store in covered container in refrigerator.

 Day of the party:

  • Place the Throw Together Fall Snack Mix in a serving bowl.
  • Mix together ingredients for the Loaded Mashed Potatoes Appetizer Bites. Bake until golden brown. Place on serving platter.
  • Slice the baguette to serve with the Smoked Salmon Dip.
  • Spoon the pumpkin cheesecake mixture onto the gingersnap cookies; top with chopped pecans; drizzle with chocolate and sprinkle with cinnamon. Place on serving platter.
  • Cook the Mozzarella Stuffed Turkey Meatballs and put a toothpick in each one. Warm the marinara sauce in the microwave. Spoon the marinara sauce onto a serving platter. Place the meatballs in the sauce and sprinkle with Romano cheese and garnish with fresh chopped parsley.

…And enjoy the spread!

 

Football/Super Bowl Spread #1

TURKEY FETA BURGER SLIDERS WITH DIJON YOGURT SAUCE

Feta cheese makes all the difference; it gives these turkey burgers wonderful flavor. Even if you’re not a fan of turkey burgers, just give these a try; I think you’ll really enjoy them.turkeyburgersliders1

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Turkey Feta Burger Sliders with Dijon Yogurt Sauce
Yields 24
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Turkey Burgers
  1. 2 Pounds Jennie-O Extra Lean Ground Turkey
  2. 1-1/2 Cups Feta Cheese, crumbled
  3. 1/2 Cup Fresh Parsley, chopped
  4. 2 Green Onions, sliced
  5. 2 Tablespoons Soy Sauce
  6. 2 Tablespoons Dijon Mustard
  7. 2 Teaspoons Spike Seasoning
  8. 1 Teaspoon Garlic Powder
  9. 1 Teaspoon Black Pepper
  10. 48 Bread & Butter Pickle Slices
  11. 4 Roma Tomatoes (1 tomato has about 8 slices)
  12. 24 Slider Buns
  13. Cooking Spray
Dijon Yogurt Sauce
  1. 4 Tablespoons Dijon Mustard
  2. 4 Tablespoons Kraft Mayo with Olive Oil
  3. 1 Cup Plain Non-Fat Greek yogurt
  4. A few dashes of Black Pepper
  5. A few dashes of Salt
Instructions
  1. In small mixing bowl, mix together all ingredients for Dijon Yogurt Sauce. Set aside.
  2. In a large bowl, combine the ground turkey, feta cheese, chopped parsley, sliced green onions, soy sauce, Dijon mustard, Spike Seasoning, garlic powder, and black pepper; form into 24 small patties.
  3. Spray a large skillet generously with cooking spray. Cook burgers over medium high heat for about 5 minutes each side.
  4. Spread both sides of slider buns with Dijon mustard sauce. Place turkey burgers on bottoms of slider buns, top each one with one tomato slice and two bread & butter pickle slices. Put slider bun tops back on and serve warm.
Small Spreads http://smallspreads.com/

SWEET AND SPICY BACON WRAPPED LITTLE SMOKIES

Recipe found here: http://www.crunchycreamysweet.com/2016/01/06/sweet-and-spicy-bacon-wrapped-little-smokies-recipe/

WARM SPINACH ARTICHOKE DIP WITH PITA CHIPS

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Warm Spinach Artichoke Dip with Pita Chips
Makes about 4 cups
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Ingredients
  1. 1-1/2 Cups Cream Cheese
  2. 1 Cup Plain Non-fat Greek Yogurt
  3. 2 Teaspoons Dijon Mustard
  4. 1/2 Cup Parmesan Cheese, grated
  5. 1 Cup Mozzarella Cheese, shredded
  6. 1 Cup Artichoke Hearts, Marinated, chopped
  7. 1 Cup Fresh Spinach, chopped
  8. 2 Tablespoons Red Bell Peppers, finely chopped
  9. 2 Tablespoons Green Onions, sliced
  10. 2 Tablespoons Fresh Parsley, chopped
  11. 2 Teaspoons Lemon Juice
  12. 2 Teaspoons Garlic Powder
  13. 1/2 Teaspoon Black Pepper
  14. 1/2 Teaspoon Salt
  15. Pita Chips (Two 7-8 ounce bags or one party size bag)
Instructions
  1. Preheat Oven to 350 degrees. In a large bowl, mix together all ingredients except for the mozzarella cheese. Spoon mixture into a baking dish. Sprinkle with Mozzarella Cheese and garnish with parsley. Bake for about 35 minutes, until cheese is melted and bubbling Serve warm with pita chips.
Small Spreads http://smallspreads.com/

CHEESY RANCH CHEX MIX

A simple, tasty snack mix full of cheesy, ranch flavor. Sounds like a great game day snack.

Recipe found here:  http://fakeginger.com/cheesy-ranch-chex-mix/#_a5y_p=4261982

CHOCOLATE COVERED STRAWBERRY FOOTBALLS

These are so cute – chocolate covered strawberries that look like little footballs – perfect for a football spread! This recipe makes 12. I would double it for a small spread. I think these will go quickly.

Recipe found here: http://www.mymommystyle.com/?p=6716  

 

Shopping List

  • Jennie-O Extra Lean Ground turkey (2 pounds)
  • Bacon (7 slices)
  • Little Smokies Cocktail Sausages (1 package)

 

  • Butter (3 tablespoons)
  • Cream Cheese (1-1/2 cups)
  • Feta Cheese (1-1/2 cups)
  • Mozzarella Cheese, shredded (1 cup)
  • Parmesan Cheese, grated (1 cup)
  • Plain Non-Fat Greek Yogurt (2 cups)

 

  • Fresh Parsley (1/2 cup plus 2 tablespoons)
  • Fresh Spinach (1 cup)
  • Green Onions (1 small bunch)
  • Red Bell Peppers (2 tablespoons)
  • Roma Tomatoes (4)
  • Strawberries, large (24)
  • Lemon Juice (2 teaspoons)

 

  • Artichoke Hearts, Marinated (1 cup)
  • Bread & Butter Pickle Slices (48)
  • Soy Sauce (2 tablespoons)
  • Ranch Seasoning Mix (One 1-ounce package)
  • Dijon Mustard (6 tablespoons plus 2 teaspoons)
  • Kraft Mayo with Olive Oil (4 tablespoons)

 

  • Cooking Spray
  • Brown Sugar (1/4 cup)
  • Dark Chocolate Chips (or candy melts) (3 cups)
  • White Chocolate Chips (1/2 cup)

 

  • Black Pepper (1-1/2 teaspoons plus a few dashes)
  • Salt (1/2 teaspoon plus a few dashes)
  • Chili Powder (1/2 teaspoon)
  • Garlic Powder (3 teaspoons)
  • Spike Seasoning (2 teaspoons)
  • Toothpicks

 

  • Slider Buns (24)
  • Cheez-It Crackers (2 cups)
  • Chex Cereal (rice, wheat, or corn) (8 cups)
  • Mini Pretzels (2 cups)
  • Pita Chips (two 7-8 ounce bags or one party size bag)

 

Preparations

 A day before the party:

  • Combine the ingredients for the Turkey Feta Burger Sliders and form into patties. Cover and refrigerate.
  • Make the Dijon Yogurt Sauce for the Turkey Feta Burger Sliders. Cover and refrigerate.
  • Combine ingredients for the Warm Spinach Artichoke Dip and spoon it into a baking dish. Cover and refrigerate.
  • Make the Cheesy Ranch Chex Mix. Store in airtight container.

 Day of the party:

  • Make the Chocolate Covered Strawberry Footballs. After the chocolate sets, arrange them on a serving platter.
  • Place the Cheesy Ranch Chex Mix in a serving bowl.
  • Preheat oven to 350 degrees. Make the Sweet and Spicy Bacon Wrapped Little Smokies. Bake for about 22 minutes. Place on serving tray; serve with toothpicks.
  • Place the Warm Spinach Artichoke Dip in the oven. Bake for about 35 minutes. This can bake at the same time as the Sweet and Spicy Bacon Wrapped Little Smokies. Serve the dip with pita chips.
  • Cook the Turkey Feta Burger Sliders and place them on the slider buns with the Dijon Yogurt Sauce, and top with tomato slices and bread and butter pickle slices. Arrange on serving platter.

…And enjoy the spread!

 

 

Girls’ Night Spread #1

CRAB SALAD IN CRISP WONTON CUPS

Crispy baked wonton cups filled with a light crab and mango salad with a little bit of spice.

Recipe found here: http://www.foodnetwork.com/recipes/ellie-krieger/crab-salad-in-crisp-wonton-cups-recipe.html

MUSHROOM CREAM CHEESE PHYLLO TRIANGLES WITH TOMATO DIPPING SAUCE

These appetizers are light and flaky and stuffed with a mushroom and cream cheese filling.mushroom-phyllomushroom-phyllo2 mushroom-phyllo12

 

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Mushroom Cream Cheese Phyllo Triangles with Tomato Dipping Sauce
Yields 17
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Ingredients
  1. 12 Sheets Phyllo Dough
  2. 8 ounce package white button mushrooms, chopped
  3. 3 Tablespoons Philadelphia Cream Cheese
  4. 1 Tablespoon Grated Parmesan Cheese
  5. 1 Green Onions, chopped
  6. 1/4 Cup Fresh Parsley, Chopped
  7. 1 Teaspoon Spike Seasoning
  8. 1/4 Teaspoon Garlic Powder
  9. 1/4 Teaspoon Dried Basil
  10. 1/4 Teaspoon Black Pepper
  11. 1/4 Teaspoon Salt
  12. Cooking Spray
Tomato Dipping Sauce Ingredients
  1. 1 (14.5 ounce) Can Diced Tomatoes with Basil, Garlic & Oregano
  2. 1 Tablespoon Green Onions, chopped
  3. 1 Tablespoon Red Bell Pepper, chopped
  4. 1 Tablespoon Fresh Parsley
  5. Couple Pinches of Black Pepper
  6. Couple Pinches of Salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In large saute pan, over medium-high heat, saute mushrooms, green onions, Spike seasoning, garlic, basil, salt & pepper until tender, about 4-5 minutes. Remove from heat and stir in cream cheese, Parmesan cheese and parsley. Let cool for 10 minutes or so.
  3. Lay a couple of pieces of wax paper onto your counter. Carefully unroll phyllo dough and place 2 pieces of dough onto the wax paper. Place a damp paper towel over the remaining phyllo dough just to keep it from drying out. It dries out quickly.
  4. Starting at the short end of the phyllo dough, cut the 2 pieces of dough into 3 equal strips. Place about 1 tablespoon of mushroom mixture on 1 strip of dough and fold over to form a triangle, then fold over the opposite way to form another triangle and continue until they are all rolled up into little triangle pouches. Spray them with cooking spray and place them on a baking sheet that has been sprayed with cooking spray. Bake for about 20 minutes, until golden brown.
  5. For the tomato dipping sauce: Puree all ingredients in blender until smooth, about 30 seconds. Serve at room temperature.
Small Spreads http://smallspreads.com/

BACON APPLE BUTTER BRUSCHETTA

These flavors started out as a spread for crackers that I’ve made before with the same ingredients. It may sound like a bit of a strange combination, but the salty bacon pairs nicely with the sweet apple butter and the creamy cheese. It’s something that you just have to try!

bacon-apple-butter-brushetta

Bacon Apple Butter Bruschetta
Yields 20
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Ingredients
  1. 1 loaf of French bread
  2. 3/4 Cup Philadelphia Cream Cheese
  3. 10 Slices of Bacon, chopped
  4. 1/2 Cup Apple Butter
  5. 1/4 Cup Green Onions, Sliced (Green part only)
  6. 4 Teaspoons Butter, Melted
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with foil. Spread the bacon out on the foil. Cook bacon until crisp; about 20-25 minutes. Drain bacon on paper towel lined plate. When cool, chop bacon into small pieces.
  2. Slice French bread into 1/2” slices; brush with melted butter and bake at 375 degrees for 15 minutes until crisp.
  3. Spread each piece of toasted bread with about 1 heaping teaspoon of cream cheese; spread about 1 teaspoon of apple butter over the cream cheese; sprinkle with chopped bacon & sliced green onions.
Small Spreads http://smallspreads.com/

SWEET AND SALTY CINNAMONY PRETZEL SNACK MIX

Sweet and salty and sprinkled with cinnamon; sounds like a perfect snack to share with your girlfriends.

Recipe found here: http://chocolatechocolateandmore.com/sweet-salty-cinnamony-pretzel-snack-mix/

DRUNK CHOCOLATE COVERED CHERRY/ALMOND CHERRIES

These fresh sweet cherries are soaked in cherry flavored vodka and almond extract and then covered in dark chocolate and white chocolate. These are amazing and addicting!img_20160819_172204089

img_20160820_122518360drunk-cherries2

Drunk Chocolate Covered Cherry/Almond Cherries
Yields 30
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Ingredients
  1. 30 Fresh Sweet Cherries
  2. 1-1/2 cups Cherry Flavored Vodka
  3. 1-1/2 Tablespoons Almond Extract
  4. 6 Ounces White Chocolate
  5. 6 Ounces Dark Chocolate
Instructions
  1. With a toothpick, poke 5-6 holes in each cherry. Place the cherries in a glass jar with a lid. Mix the vodka and almond extract together and pour it over the cherries. Let the cherries soak for 24 hours. After they have soaked, strain the cherries, reserving the liquid. (This reserved cherry/almond flavored vodka makes a great cocktail added to your favorite cola or lemon/lime soda). Dry the cherries well with a paper towel and place on a plate while you get the chocolate ready. Place white chocolate in a microwave safe glass bowl and microwave for 30 seconds; stir; microwave in 10 second intervals, stirring afterwards, until completely melted. This should only take 1 minute or so. Place the dark chocolate in a separate bowl and melt the same as you did with the white chocolate. Let the chocolate cool on the counter for about 5 minutes. Holding a cherry by the stem (Note: if the stem has fallen off, stick a toothpick in the top of the cherry to dip it in chocolate), dip half of the cherries in white chocolate, allowing excess to drip off. With a spoon, drizzle a little bit of the dark chocolate onto the white chocolate dipped cherry. And follow the same process for dark chocolate; drizzling with white chocolate. Place cherries on a plate covered with wax paper. When they are all covered in chocolate, allow to set up on counter or for a quicker setup, place the cherries in the freezer for about 5 minutes to allow chocolate to set. Remove from freezer and arrange cherries in serving bowl or platter or in large martini glasses.
Small Spreads http://smallspreads.com/

Shopping List

  • Lump Crabmeat (1/2 pound)
  • Bacon (10 slices)
  • Parmesan Cheese, Grated (1 tablespoon)
  • Philadelphia Cream Cheese (1 cup)
  • Butter (3 tablespoons + 1 teaspoon)
  • White Chocolate (6 ounces)
  • Dark Chocolate (6 ounces)
  • Almond Extract (1-1/2 tablespoons)
  • Sugar (1/4 cup)
  • Cooking Spray
  • Canola Oil (2 teaspoons)
  • Olive Oil (2 tablespoons)
  • Coarse Sea Salt (1 tablespoon) (optional – recipe says that you can use the coarse salt at the bottom of the pretzel bag instead of buying coarse sea salt)
  • Salt (about 1 teaspoon)
  • Black Pepper (1/2 teaspoon)
  • Cinnamon (2 tablespoons)
  • Garlic Powder (1/4 teaspoon)
  • Red Pepper Flakes (hot) (1/2 teaspoon)
  • Dried Basil (1/4 teaspoon)
  • Spike Seasoning (1 teaspoon)
  • Apple Butter (1/2 cup)
  • Canned Tomatoes with Basil, Garlic & Oregano (One 14.5-ounce can)
  • Celery (1 stalk)
  • Mushrooms, white button (8 ounce package)
  • Red Bell Pepper (1 tablespoon)
  • Green Onions (1 bunch)
  • Cilantro (2 tablespoons)
  • Fresh Parsley (1/4 cup + 1 tablespoon)
  • Lime (1)
  • Sweet Cherries (30)
  • Mango (1/2 cup)
  • Wonton Wrappers (18)
  • French Bread (1 loaf)
  • Phyllo Dough (12 sheets)
  • Chex Cereal (1 cup)
  • Pretzels (2 cups)
  • Peanuts (1 cup)
  • Vodka, Cherry Flavored (1-1/2 Cups)

 Preparations

 A day before the party:

  • Wash the cherries and poke some holes in each one. Place cherries into a jar; fill with cherry vodka and almond extract. Put the lid on the jar and let sit on the counter overnight to soak.
  • Make the Sweet and Salty Cinnamony Pretzel Snack Mix. Store in airtight container.
  • Make the mushroom filling for the Mushroom Cream Cheese Phyllo Triangles. Store in covered container in refrigerator.
  • Make the crab salad. Store in covered bowl in refrigerator.
  • Bake the wonton cups; cool and store in plastic bag.

 Day of the party:

  • Strain the cherries. Pat dry with paper towel. Dip cherries in chocolate. After the chocolate has set, place in serving container. I like serving these in large martini glasses.
  • Put the snack mix in a serving bowl.
  • Cook the bacon and chop into small pieces.
  • Slice the French bread; brush with butter & toast bread in the oven. When cooled slightly, spread with cream cheese; spread apple butter on top; top with bacon and scallions. Place on serving platter.
  • Blend the ingredients for the Tomato Dipping Sauce and pour into a small serving bowl.
  • Make the Mushroom Cream Cheese Phyllo Triangles. Bake and place on serving platter with the bowl of Tomato Dipping Sauce.
  • Fill the wonton cups with crab salad. Arrange on serving platter.

       …And enjoy the spread!

 

Greek Spread #1

MINI GREEK CHICKEN TACOS

I love zucchini and I’m always trying to find new ways to use it and I’m obsessed with spiralizing it lately. I experimented with adding it to a taco with some Greek flavors and I think it turned out great. I think it adds a nice texture and flavor.

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Why waste all of those leftover tortilla pieces? greek-chicken-tacos20Cut them into strips, spray them with with cooking spray and bake at 400 degrees for about 15 minutes. They’re great seasoned with salt, garlic, dried parsley and grated Parmesan cheese. These tortilla strips are perfect for snacking on and they also make a great salad or soup topper.

Mini Greek Chicken Tacos
Yields 20
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Ingredients
  1. 10 Fajita size (7”) Flour Tortillas
  2. 2 Large Chicken Breasts, cooked and shredded or thinly sliced
  3. 1 Zucchini, medium sized, spiraled
  4. 4 Mini Red Bell Peppers, thinly sliced
  5. 20 Black Olives, sliced
  6. 3/4 Cup Feta Cheese, crumbled
  7. 1/4 Cup Cilantro
  8. 1/2 tsp Dried Oregano
  9. 1/2 tsp Spike Seasoning
  10. 1/2 tsp Salt
  11. 1/2 tsp Black Pepper
  12. 1 Tablespoon Lemon Juice
Yogurt Sauce
  1. 3/4 Cup Plain Nonfat Greek Yogurt
  2. 1 Teaspoon Green Onions, minced
  3. 1 Teaspoon Cucumber, minced
  4. 1 Teaspoon Lemon Juice
  5. 1 Teaspoon Fresh Parsley, finely chopped
  6. 1/4 Teaspoon Garlic Powder
  7. 1/4 Teaspoon Dried Dill
  8. 1/4 Teaspoon Salt
  9. A Pinch of Black Pepper
Instructions
  1. Mix the all ingredients for the yogurt sauce. Refrigerate until ready to use.
  2. Preheat oven to 400 degrees. Cut tortillas into 20 small rounds. Using a drinking glass with a 3-1/2” opening, cut around the glass with a sharp knife on the tortilla; you should get 2 out of each one. Bake the tortillas on an upside down cupcake pan at 400 degrees for 7-10 minutes. If you don’t want to waste the leftover tortilla pieces, you can cut them into strips, spray them with cooking spray and bake at 400 degrees for about 15 minutes. They’re great seasoned with salt, garlic, dried parsley and grated parmesan cheese. These tortilla strips are perfect for snacking and they also make a great salad or soup topper.
  3. Place chicken breasts on a cookie sheet and season with Oregano, Spike seasoning, salt, black pepper, and lemon juice. Bake at 400 degrees for 20-25 minutes. You can either slice the chicken into thin slices or shred it into small strips.
  4. Spiral the zucchini into a bowl; cook for 1 minute in microwave. Cut some of the zucchini sprials so that it’s not one big long strand.
  5. Fill the tortillas with chicken, zucchini, red bell peppers slices, and sliced black olives; top with feta cheese, yogurt sauce and chopped cilantro.
Small Spreads http://smallspreads.com/

MINI-SPANAKOPITAS (GREEK SPINACH PIES)

These are light and flaky and filled with spinach and feta cheese and baked until crisp. They’re simple and delicious.

Recipe found here: http://www.myrecipes.com/recipe/mini-spanakopitas-greek-spinach-pies

LOADED GREEK DIP

This dip is loaded with Greek flavors. It’s so good and easy to throw together.

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Loaded Greek Dip
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Ingredients
  1. 2 - 8 Ounces Containers Plain Hummus
  2. 1/2 Cup Philadelphia Whipped Cream Cheese
  3. 1/2 Cup Plain Nonfat Greek Yogurt
  4. 1/2 Cup Feta Cheese, crumbled
  5. 1/4 Cup Black Olives, sliced
  6. 1/4 Cup Green Olives, sliced
  7. 1/2 Cup Artichoke Hearts, canned, diced
  8. 1/2 Cup Grape Tomatoes, diced
  9. 1/2 Cup Cucumber, Diced + 2 Teaspoons Cucumber, minced
  10. 1/2 Cup + 2 Teaspoons Green Onions, sliced
  11. 2 Teaspoons Lemon Juice
  12. 2 Teaspoon Fresh Parsley, finely chopped
  13. 1/2 Teaspoon Dried Dill
  14. 1/2 Teaspoon Garlic Powder
  15. 1/2 Teaspoon Salt
  16. 2 Pinches of Black Pepper
  17. 2 Bags Pita Chips (7-8oz size)
Instructions
  1. Mix together the cream cheese, Greek yogurt, dried dill, 1 teaspoon chopped parsley, 2 teaspoons sliced green onion, garlic powder, salt & black pepper. Chop cucumber, grape tomatoes and artichoke hearts into small pieces. Slice the green onions and black and green olives. Spread hummus onto a serving platter; spread the yogurt mixture over the hummus; top with crumbled feta cheese, black & green olives, artichoke hearts, tomatoes, cucumbers, green onions and sprinkle the remaining parsley on top. Serve with pita chips.
Small Spreads http://smallspreads.com/

HONEY PUFFS (LOUKOUMATHES)

I haven’t made these yet, but they look and sound delicious – homemade mini donut holes fried and drizzled with honey, walnuts and cinnamon. I would imagine they’re quite addicting.

Recipe found here: http://www.food.com/recipe/loukoumathes-honey-puffs-309156

 Shopping List

  • Egg (4 large)
  • Chicken Breasts (2 large)
  • Milk (3/4 cup)
  • Butter (4 tablespoons)
  • Cottage Cheese, low fat (1/4 cup)
  • Plain Nonfat Greek Yogurt (1-1/4 cup)
  • Philadelphia Whipped Cream Cheese (1/2 cup)
  • Feta Cheese (about 2 cups)
  • Parmesan Cheese, grated (2 tablespoons)
  • Hummus, plain (two 8-ounce containers)
  • Flour Tortillas (10 fajita size -7”)
  • Phyllo Dough (5 sheets)
  • Artichoke Hearts (1/2 cup)
  • Black Olives (one 6-ounce can)
  • Green Olives (1/4 cup)
  • Cilantro (1/4 cup)
  • Cucumber (1 medium size)
  • Fresh Parsley (3 teaspoons)
  • Fresh Spinach (10 ounce package)
  • Green Onions (2 bunches)
  • Lemon Juice (3 tablespoons)
  • Grape Tomatoes (1/2 cup)
  • Zucchini (1 medium size)
  • Mini Red Bell Peppers (4)
  • Olive Oil (1 tablespoon plus 2 teaspoons)
  • Oil for frying
  • Flour, All-Purpose (1-1/2 cups)
  • Baking Powder (3 teaspoons)
  • Sugar (4 tablespoons)
  • Honey (1 small bottle)
  • Walnuts, chopped (about 1/2 cup)
  • Cinnamon (1-2 teaspoons)
  • Dried Dill (2-1/4 teaspoons)
  • Dried Oregano (1/2 teaspoon)
  • Garlic Powder (3/4 teaspoon)
  • Salt (1-3/4 teaspoons)
  • Black Pepper (1 teaspoon)
  • Spike Seasoning (1/2 teaspoon)
  • Pita Chips (2 bags – 7-8oz size or 1 party size bag)

Preparations

 A day before the party:

  • Cut the tortilla rounds and bake in the oven to form mini taco shells. Cool and store in airtight container or plastic bag.
  • Spiralize the zucchini. Store in covered bowl in refrigerator.
  • Slice the black olives for the tacos; store in covered bowl in refrigerator.
  • Slice the mini red bell peppers for the tacos; store in covered bowl in refrigerator.
  • Make the cucumber yogurt sauce for the tacos; store in covered bowl in refrigerator.
  • Make the filing for the Spanokopitas; store in covered bowl in refrigerator.
  • For the Greek Dip, slice the black olives and green olives, and chop the artichoke hearts, cucumbers, tomatoes, green onions and parsley. Store in covered bowls in refrigerator.
  • For the Greek Dip, mix together the cream cheese, Greek yogurt, dried dill, parsley, green onion, garlic powder, salt & pepper. Store in covered bowl in refrigerator.

 Day of the party:

  • Assemble and bake the Spanokopitas. Place on a serving platter.
  • Mix up the dough for the honey puffs and deep fry them. Place them on a serving platter and drizzle with honey, and top with cinnamon and chopped walnuts.
  • Cook the chicken & shred it or slice it.
  • Cook the spiralized zucchini in the microwave.
  • Chop the cilantro for the tacos.
  • Assemble the tacos and place on a serving platter.
  • Assemble the Greek Dip on a platter. Place pita chips in serving bowl.

    …And enjoy the spread!

 

Brunch Spread #1

BACON, EGG & SMOKED MOZZARELLA BREAKFAST SLIDERS

The smoked mozzarella cheese pairs nicely with the crispy bacon; making this a perfect little brunch snack.

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Bacon, Egg & Smoked Mozzarella Breakfast Sliders
Yields 24
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Ingredients
  1. 24 Slider Buns
  2. 20 Large Eggs
  3. 24 Slices of Bacon
  4. 24 Slices of Smoked Mozzarella Cheese
  5. 4 Tomatoes, medium sized, thinly sliced
  6. 2 Avocados, thinly sliced
  7. 1 Teaspoon Salt
  8. 1/2 Teaspoon Black Pepper
  9. 4 Teaspoons Butter
  10. 1 Teaspoon Garlic Powder
  11. Cooking Spray
Instructions
  1. Preheat the oven to 375 degrees. Line a cookie sheet with aluminum foil and spread the bacon out onto the foil. Bake for 20-25 minutes or until desired crispness. When the bacon is done, place it on a paper towel lined plate to cool. Cut each slice of bacon in half. In a large bowl, whisk the eggs with salt and pepper. Spray muffin tins with cooking spray. Pour eggs into muffin cups, filling about 3/4 full. Bake for 13-15 minutes, until set.
  2. Spray two 9x13 baking pans with cooking spray. Place the 24 bottoms of the slider buns in the baking pans. Top each bun with one egg, one slice of cheese, and two half pieces of bacon. Put the slider bun tops back on.
  3. In a small bowl in the microwave, melt the butter with the garlic powder for about 30-45 seconds. Using a pastry brush, brush the garlic butter on the tops of the buns. Bake at 375 degrees for 20 minutes or until cheese is melted. Remove from oven. Remove the slider bun tops and place a slice of tomato and two slices of avocado on each bottom. Put the slider bun tops back on and serve.
Small Spreads http://smallspreads.com/

CINNAMON FRENCH TOAST BITES

This recipe makes 36 small bites of crispy French toast covered in cinnamon and sugar.

Recipe found here: http://www.recipetineats.com/cinnamon-french-toast-bites

SPIRALIZED SWEET POTATO & PARMESAN BITES

Spiralized sweet potatoes with savory flavors and melted Parmesan cheese.
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Spiralized Sweet Potato & Parmesan Bites
Yields 30
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Ingredients
  1. 2 Sweet Potatoes, Medium Size, Spiralized
  2. 1/2 Cup Shaved Parmesan Cheese
  3. 2 Large Eggs
  4. 1 Green Onion, finely chopped
  5. 1 Teaspoon Roasted Garlic, minced
  6. 1 Tablespoon Fresh Basil, finely chopped
  7. 1/2 Teaspoon Dried Basil
  8. 3/4 Teaspoon Salt
  9. 1/2 Teaspoon Black Pepper
  10. Cooking Spray
Instructions
  1. Spiralize the sweet potatoes into a large bowl. In a small bowl, whisk together eggs, green onion, roasted garlic, fresh basil, salt & black pepper and toss with the spiralized sweet potatoes. Spray mini muffin tin with cooking spray. Fill mini muffin cups about 3/4 the way full with the sweet potato mixture. Top with shaved Parmesan cheese and dried basil. Bake at 375 degrees for 18-20 minutes.
Small Spreads http://smallspreads.com/

MEDITERRANEAN BAKED FETA WITH TOMATOES, SERVED WITH PITA CHIPS

Warm feta cheese baked with tomatoes and Kalamata olives and cherry tomatoes. This is a quick, easy recipe; it only bakes for 15 minutes.

Recipe found here: https://smittenkitchen.com/2012/08/mediterranean-baked-feta-with-tomatoes/

FROZEN BANANA BITES

These are easy to make and they’re very tasty little sweet treats – bananas and peanut butter covered in chocolate and frozen. It’s a great way to end a brunch spread. Note: 1 banana makes 6 of these bites.

Recipe found here:  http://www.keeperofthehome.org/2014/06/frozen-banana-bites-perfect-summertime-treat.html

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Shopping List

  • Bacon (24 Slices)
  • Eggs (24 large)
  • Milk (1/2 cup)
  • Butter (about 1/2 cup)
  • Feta Cheese (one 8-10 ounce block)
  • Smoked Mozzarella Cheese (24 Slices)
  • Parmesan Cheese, shaved (1/2 cup)
  • Tomatoes (4 medium size)
  • Cherry Tomatoes (1 cup)
  • Avocados (2)
  • Sweet Potatoes (2 medium size)
  • Green Onion (1)
  • Red Onion (1/4 cup)
  • Garlic (1 clove)
  • Roasted Garlic, Minced (1 tablespoon)
  • Fresh Basil (1 tablespoon)
  • Fresh Parsley (2 tablespoons)
  • Bananas (4)
  • Kalamata Olives, pitted (1/3 cup)
  • Peanut Butter (1 small jar)
  • Maple Syrup (1 bottle)
  • Coconut Oil (1/3 cup)
  • Olive Oil (1 teaspoon)
  • Cooking Spray
  • Sugar, white (1/4 cup)
  • Chocolate Chips, semi-sweet (1-1/2 cups)
  • Vanilla Extract (1/2 teaspoon)
  • Salt (2 teaspoons + a pinch)
  • Black Pepper (1 Teaspoon + a few grinds)
  • Dried Basil (1/2 teaspoon)
  • Dried Oregano (1 teaspoon)
  • Garlic Powder (1 Teaspoon)
  • Cinnamon (1/2 teaspoon)
  • Slider Buns (24)
  • White Bread, unsliced, 1 loaf
  • Pita Chips (Two 7-8 oz size bags or one party size bag)

Preparations

 A day before the party:

  • Assemble the Frozen Banana Bites. Store uncovered on serving platter in freezer until ready to serve.
  • Slice the smoked mozzarella cheese for the breakfast sliders; store refrigerated in plastic baggie.
  • Cut the bread into cubes for the French toast bites. Store in sealed plastic baggies.
  • For the French Toast Bites, whisk the eggs, milk and salt together and store in covered bowl in refrigerator.
  • For the Mediterranean feta dip, chop the Kalamata olives & tomatoes. Store refrigerated in covered bowl.
  • Bake the egg cups for the sliders; store in covered container in refrigerator.
  • Cook the bacon for the breakfast sliders; store in covered container in refrigerator.

 Day of the party:

  • Make the Spiralized Sweet Potato & Parmesan Bites. Arrange on serving platter.
  • Make the Mediterranean Feta dip; serve with pita chips.
  • Slice tomatoes and avocado for the Breakfast Sliders.
  • Assemble the Breakfast Sliders and bake in oven; when finished, top each one with sliced avocado and a slice of tomato; arrange on serving platter.
  • Make the French toast bites; arrange in a serving bowl or platter. Serve with maple syrup.
  • Remove the frozen bananas bites from the freezer.

    …And enjoy the spread!