Small Spreads

Dessert Spread #1

ESPRESSO CASHEW CLUSTERS

Whole cashews covered in caramel and dipped in espresso dark chocolate and sprinkled with sea salt. These are too good! I love cashews and the whole salty/sweet combination and these certainly do not disappoint. I think these are completely amazing! They would be awesome paired with a rich cup of coffee or a dry red wine.

Recipe found here: http://www.joyfulhealthyeats.com/espresso-cashew-clusters/

WHITE CHOCOLATE OREO COOKIES

Soft white chocolate chip cookies filled with Oreo chunks. They look delicious.

Recipe found here: https://therecipecritic.com/2015/04/white-chocolate-oreo-cookies/

PEACH FILLED CUPCAKES

Yellow cupcakes with a with a fresh peach filling, topped with cinnamon buttercream frosting and toasted pecans. These are super moist and filled with peachy goodness.

Peach Filled Cupcakes
Yields 24
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Cupcakes
  1. 1 boxed yellow cake mix
  2. 3 eggs
  3. 1/4 cup canola oil
  4. 1/4 cup butter, very soft
  5. 1 cup water
Peach Filling
  1. 3-1/2 cups fresh peaches, peeled and diced
  2. 1/4 cup brown sugar
  3. 1 teaspoon flour
  4. 1/2 teaspoon cinnamon
  5. 2 pinches nutmeg
Cinnamon Buttercream Frosting
  1. 3/4 cup butter, very soft
  2. 6 cups powdered sugar
  3. 1/4 cup milk
  4. 1-1/2 teaspoons vanilla extract
  5. 1/2 teaspoon almond extract
  6. 1/2 teaspoon cinnamon
Toasted Pecan Topping
  1. 1/2 cup pecans, chopped
  2. 1 teaspoon butter
  3. 1 teaspoon brown sugar
  4. Pinch of salt
Instructions
  1. Preheat oven to 350 degrees. Make the peach filling: In medium sauce pan, cook all ingredients for 5 minutes. Remove from heat and set aside to cool. Make the toasted pecan topping: In a dry saute pan, over medium heat, toast pecans for about 5 minutes. Remove from heat and toss with butter, brown sugar and salt. Make the cinnamon buttercream frosting: In stand mixer or using a hand mixer, mix all ingredients until smooth and creamy.
  2. Using a stand or a hand mixer, blend together the cake mix, butter, canola oil, eggs and water; mix for 2 minutes on high. Line two cupcake pans with cupcake liners. Spoon about 1 tablespoon cake mix batter into each cupcake liner; top each with 1 tablespoon peach filling; top that with another tablespoon of cake mix batter. Bake for 13-15 minutes. Remove cupcakes from pans and cool on wire rack. When cooled, frost the cupcakes as desired; sprinkle with the toasted pecan topping.
Small Spreads http://smallspreads.com/

SMORES FLUFF WITH GRAHAM CRACKERS

A quick easy, fluffy dessert dip made with chocolate pudding, Cool Whip and marshmallow cream with chocolate chunks and mini marshmallows folded in. Serve with graham crackers to complete the smores flavor.

Recipe found here: http://fakeginger.com/smores-fluff/

STRAWBERRY CHEESECAKE STRAWBERRY BITES

Strawberry halves topped with strawberry flavored cream cheese. These are delightful little bites and so easy to make and they look pretty too.

Recipe found here: http://www.thekitchenismyplayground.com/2016/01/strawberry-cheesecake-strawberry-bites.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/vrRfX+(The+Kitchen+is+My+Playground)

 

Shopping List

  • Butter (1-3/4 cup plus 1 teaspoon)
  • Cream cheese (4 ounces)
  • Eggs (5)
  • Milk (1/4 cup)
  • Strawberries (10 large)
  • Peaches (3-1/2 cups)
  • Yellow cake mix (1 box)
  • Flour (2-1/2 cups plus 1 teaspoon)
  • Sugar (3/4 cup)
  • Brown sugar (1 cup plus 1 teaspoon)
  • Powdered sugar (6 cups plus 1-1/2 tablespoons)
  • Baking powder (1/2 teaspoon)
  • Baking soda (1 teaspoon)
  • Cinnamon (1 teaspoon)
  • Nutmeg (2 pinches)
  • Salt (1 teaspoon)
  • Sea Salt (for garnish)
  • Almond extract (1 teaspoon)
  • Vanilla extract (2-1/2 teaspoons)
  • Canola oil (1/4 cup)
  • Pecans, chopped (1/2 cup)
  • Cashews, whole (1 cup)
  • Dark chocolate melting wafers (14 ounces)
  • White chocolate chips (2 cups/12 oz bag)
  • White non-pareil sprinkles and/or pink sugar sprinkles
  • Food Coloring, pink (1 drop)
  • Hershey’s chocolate bars (1/2 cup)
  • Chocolate Pudding (1 cup) (homemade or store-bought)
  • Marshmallow crème (1 cup)
  • Marshmallows, mini (1/2 cup)
  • Soft, chewy caramels (8 ounces)
  • Espresso, ground (1-1/2 tablespoons)
  • Strawberry jam (2 tablespoons)
  • Cool Whip (8 ounces)
  • Graham Crackers (1 box)
  • Oreo cookies (14)
  • Wax paper

 

Preparations

A day before the party:

  • Prepare the S’mores Fluff. Place in covered serving bowl. Store in refrigerator.
  • Make the Espresso Cashew Clusters. After the chocolate has hardened, arrange them on a serving platter or bowl. Cover until ready to serve.
  • Make Peach Filled Cupcakes. Wait to top them with pecans until the day of the party. Arrange them on a serving platter. Cover until ready to serve.
  • Make the White Chocolate Oreo Cookies. Arrange them on a covered serving platter. 

Day of the party:

  • Make the Strawberry Cheesecake Strawberry Bites. Arrange them on a serving platter.
  • Uncover the S’Mores Fluff. Serve with graham crackers.
  • Uncover the White Chocolate Oreo Cookies and the Espresso Cashew Clusters.
  • Top the Peach Filled Cupcakes with toasted pecans and arrange them on a serving platter.

…And enjoy the spread!

 

Vegan Spread #1

ROASTED CAULIFLOWER DIP WITH TORTILLA CHIPS

This dip is unique and very tasty. It has a great nutty flavor that is wonderful with the roasted cauliflower. It’s topped with roasted hazelnuts and fresh parsley. I think it would pair well with some crispy, salty tortilla chips.
Recipe found here: http://www.cookincanuck.com/2017/02/roasted-cauliflower-dip-recipe-vegan/?m

CROSTINI WITH ROASTED CHERRIES AND THYME ON ALMOND RICOTTA WITH HONEY AND BALSAMIC

This crostini sounds delicious. Warm toasted bread with almond ricotta and roasted cherries; drizzled with agave and balsamic. This recipe makes 12, but I would double it for a small spread so your guests have the option of having more than one. Substitute agave in the recipe instead of honey to make it vegan. 
Recipe found here: http://heatherchristo.com/2016/05/23/crostini-with-roasted-cherries-and-thyme-on-almond-ricotta-with-honey-and-balsamic/

BAKED VEGETABLE SPRING ROLLS

Flaky, crispy phyllo dough filled with zucchini, carrots, green beans and red bell peppers, served with a sweet soy dipping sauce and topped with roasted sesame seeds. These are wonderful! 
Recipe found here: http://skinnyms.com/veggie-spring-rolls-recipe/

CHILI ROSEMARY ROASTED NUTS

A combination of cashews, almonds and pistachios roasted with fresh rosemary, lime and warm smokey spices. They are completely addicting! 
Recipe found here: http://therealfoodrds.com/chili-rosemary-roasted-nuts/

3 INGREDIENT DAIRY FREE FUDGE

A simple, creamy chocolate fudge with only 3 ingredients. I think this would be a great sweet addition to any vegan spread.

Recipe found here: http://theprettybee.com/2015/11/3-ingredient-dairy-free-fudge.html

 

Shopping List

  • Almond Ricotta (2 cups)

 

  • Bell pepper (1/2 cup)
  • Carrots (1 cup)
  • Cauliflower florets (5 cups)
  • String Beans (1/2 cup)
  • Zucchini (1 cup)
  • Shallot (1 large)
  • Onion, medium (1)
  • Garlic clove (1)
  • Parsley, flat-leaf, fresh (1 tablespoon)
  • Thyme, fresh (24 sprigs)
  • Rosemary, fresh (1 tablespoon + 1/2 teaspoon))
  • Cherries (24)
  • Lime (1/2)

 

  • Avocado oil (1-1/2 tablespoons)
  • Balsamic glaze (about 1/4 to 1/2 cup)
  • Olive oil (7 tablespoons)
  • Soy sauce (4 tablespoons)

 

  • Salt (about 1-1/2 teaspoons)
  • Black Pepper (3/4 teaspoon)
  • Chili powder (1/2 teaspoon)
  • Smoked Paprika (1/2 teaspoon)
  • Cumin (1/2 teaspoon)
  • Sesame seeds, roasted (1 tablespoon)

 

  • Coconut milk, canned, full fat (13.5 ounces)
  • Agave (about 1/4 cup)
  • Coconut sugar (1/4 cup)
  • Confectioner’s sugar (3/4 cup)
  • Cornstarch (1 tablespoon)
  • Dairy free dark chocolate chips (3 cups)

 

  • Back to Nature Cashew Almond Pistachio mix (9 ounces – about 2 cups)
  • Back to Nature Jumbo Cashews (9 ounces – about 2 cups)
  • Hazelnuts, chopped (3 tablespoons)

 

  • Phyllo pastry sheets (4 sheets)
  • Baguette (24 slices)
  • Tortilla chips (1 party size bag)

 

  • White wine (or cider vinegar) (3 tablespoons)

 

Preparations

 A day before the party:

  • Prepare the 3 Ingredient Dairy Free Fudge. When fudge is firm, cut into bite size pieces and place them on a serving platter. Cover and store in refrigerator.
  • Roast the Chili & Rosemary Nuts. When cool, place them in a covered serving bowl.
  • Prepare the filling and the dipping sauce for the Baked Vegetable Spring Rolls. Store in separate covered containers in the refrigerator.
  • Prepare the Roasted Cauliflower Dip and place it in a covered serving bowl. Store in refrigerator. Wait to garnish with olive oil, parsley and hazelnuts until the day of the party. Chop and toast the hazelnuts. When they are cool, place in a ziplock baggie. Chop some parsley for garnish; store in ziplock baggie in refrigerator.

Day of the party:

  • Preheat oven to 400 degrees. Roll up the Baked Vegetable Spring Rolls. Bake for 15 minutes. Cut them in half, place them on a serving platter and sprinkle with roasted sesame seeds. Serve with dipping sauce.
  • For the Crostini with Roasted Cherries, roast the cherries and the slices of baguette for 5-7 minutes. Spread the crostini with almond ricotta, top with cherry halves and thyme. Drizzle them with agave and balsamic and a sprinkle of salt. Place them on a serving platter.
  • Uncover the Roasted Cauliflower Dip; drizzle with olive oil; top with roasted hazelnuts and parsley. Serve with tortilla chips.
  • Remove the fudge from the refrigerator; uncover.
  • Uncover the Chili & Rosemary Nuts; garnish with fresh rosemary if desired.

…And enjoy the spread!

 

 

Brunch Spread #3

SPINACH & MUSHROOM OMELET BITES

Spinach & Mushroom Omelet Bites
Yields 32
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Ingredients
  1. 10 Large Eggs
  2. 1 Cup Fresh Baby Spinach, chopped
  3. 1 Cup Mushrooms, chopped
  4. 1 Cup Parmesan Cheese, shredded
  5. 1/2 Cup Grape Tomatoes, chopped
  6. 1/4 Cup Fresh Parsley, chopped
  7. 1/2 Teaspoon Dried Oregano
  8. 1/4 Teaspoon Garlic Powder
  9. 1/2 Teaspoon Salt, plus a few dashes for garnish
  10. 1/4 Teaspoon Black Pepper, ground
Instructions
  1. Preheat oven to 375 degrees. Spray 2 mini muffin pans generously with cooking spray.
  2. Chop the spinach, mushrooms, grape tomatoes and parsley. Fill each muffin cup about 3/4 full with mushrooms, spinach and shredded Parmesan cheese.
  3. Whisk together the eggs, dried oregano, garlic powder, black pepper and 1/2 teaspoon salt. Pour the egg mixture over the spinach, mushrooms and Parmesan cheese, filling the muffin cups almost to the top.
  4. Bake for 10 minutes. Allow to cool for a few minutes. Remove omelet bites from the pans. Place them on a serving platter and top each one with chopped grape tomatoes, chopped parsley and a sprinkle of salt.
Small Spreads http://smallspreads.com/

CHEESY TURKEY PESTO ROLLS

Turkey, mozzarella cheese and pesto baked into warm crescent roll dough until it’s melty and cheesy. This recipe makes 9 rolls. I would double it for a small spread. 
Recipe found here: http://www.bakerita.com/cheesy-turkey-pesto-rolls/

SUN-DRIED TOMATO & KALAMATA OLIVE HUMMUS WITH PITA CHIPS

This whips up in your food processor in no time at all. It’s a combination of chickpeas, sun-dried tomatoes and Kalamata olives with garlic and fresh basil with a bit of cumin for a slight smoky flavor. Sounds pretty perfect to me.
Recipe found here: http://www.connoisseurusveg.com/sun-dried-tomato-kalamata-olive-hummus/

BLUEBERRY PANCAKE BITES

Bite-sized pancakes with fresh blueberries baked inside and drizzled with icing. These are very easy to make. They’re moist and so delicious.
Recipe found here: http://www.motherthyme.com/2016/03/blueberry-pancake-bites.html

SPIKED PEACH MELON BALLS

Why have plain melon balls when you can have vodka soaked peach flavored melon balls? Sounds like a pretty great addition to a brunch spread to me. These are awesome just on their own or as a tasty garnish in a mimosa or your favorite cocktail.


Spiked Peach Melon Balls
Yields 24
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Ingredients
  1. 24 Cantaloupe Balls (about 1/2 of a medium size melon)
  2. 2-1/2 Cups Peach Flavored Vodka (I used Smirnoff Peach Vodka)
  3. 1-1/2 Tablespoons Honey
  4. 1 Tablespoon Lime Juice
  5. 24 Small Mint Leaves
  6. 24 Toothpicks
Instructions
  1. Using a melon baller, make 24 one-inch balls. Place them in a shallow bowl or a tall glass and cover them with peach flavored vodka. Refrigerate for at least an hour. Strain the melon balls, reserving the liquid for your next cocktail. Place the melon balls on a serving platter, drizzle them with honey and a squeeze of lime. Skewer the mint leaves with the toothpicks and stick them into the melon balls. Serve them on their own or as a garnish in your favorite cocktail.
Small Spreads http://smallspreads.com/

Shopping List

  • Deli Turkey, thin sliced (1-1/2 pounds)
  • Eggs, large (11)
  • Milk (about 1-1/2 cups)
  • Butter (2 tablespoons)
  • Mozzarella Cheese, shredded (1-1/2 to 2 cups)
  • Parmesan Cheese, shredded (1 cup)
  • Pillsbury crescent rolls (2 tubes)
  • Mushrooms (1 cup)
  • Spinach, fresh baby (1 cup)
  • Grape Tomatoes (1/2 cup)
  • Sun-dried tomatoes, dry (not oil-packed) (1/3 cup)
  • Basil leaves, fresh (1/2 cup)
  • Mint leaves (24 small)
  • Garlic cloves (2)
  • Blueberries, fresh (1/3 cup)
  • Cantaloupe (1/2 of a medium size)
  • Lemon (1)
  • Lime (1)
  • Chickpeas (14 ounce can)
  • Tahini (3 tablespoons)
  • Pesto (1/2 cup)
  • Kalamata olives, pitted (3/4 cup)
  • Olive oil (2 tablespoons)
  • Flour, all purpose (1-1/2 cups)
  • Sugar (2 tablespoons)
  • Confectioner’s sugar (1/2 cup)
  • Honey (1-1/2 tablespoons)
  • Baking powder (1/2 tablespoon)
  • Vanilla Extract (1/2 teaspoon)
  • Cumin, ground (1/2 teaspoon)
  • Garlic powder (1/4 teaspoon)
  • Oregano, dried (1/2 teaspoon)
  • Salt (about 1-1/2 teaspoons)
  • Black pepper, ground (1/4 teaspoon)
  • Toothpicks (24)
  • Pita chips (1 party size bag)
  • Peach Flavored Vodka (2-1/2 cups)

Preparations

 A day before the party:

  • Make the Sun-dried Tomato & Kalamata Olive Hummus. Store in refrigerator in covered serving bowl.
  • Prepare the Cheesy Turkey Pesto Rolls. Place them on a baking sheet, cover with foil or plastic wrap and store in refrigerator.
  • Prepare and bake the Blueberry Pancake Bites. Allow them to cool. Mix ingredients for the icing. Wait to cover them with icing until the day of the party. Store them in an airtight container. Store icing in refrigerator in covered bowl.

Day of the party:

  • Make the Spiked Peach Melon Balls. Allow them to soak in the peach vodka in the refrigerator for at least an hour. After soaking, strain them, place them on a serving platter, squeeze lime over them and drizzle with honey. Skewer each melon ball with a mint leaf.
  • Bake the Cheesy Turkey Pesto Rolls at 350 degrees for 25-30 minutes. Place them on a serving platter.
  • Raise oven temperature to 375 degrees. Prepare the Spinach & Mushroom Omelet Bites. Bake for 10 minutes. Allow them to cool for a few minutes. Remove the omelet bites from the pans; place on a serving platter; top each one with chopped grape tomatoes and chopped parsley and a sprinkle of salt.
  • Remove the icing from the refrigerator and allow it to come to room temperature, stir until smooth. Place the Blueberry Pancake Bites on a serving platter; drizzle them with icing.
  • Uncover the Sun-dried Tomato & Kalamata Olive Hummus, place on a serving platter with pita chips.

…And enjoy the spread!

 

 

 

 

No Cook Spread #2

SALMON PINWHEELS

Sweet and spicy flaked salmon with cream cheese, spinach, red bell pepper and dill rolled into spinach flavored tortillas and cut into bite size pieces. Sounds delicious to me! This recipe makes 16. I would double it for a small spread. 
Recipe found here:
http://www.thenovicechefblog.com/2016/08/salmon-pinwheels/

GREEK CHEESE BALL WITH CRACKERS

This is a tasty spread with Greek flavors – feta cheese, Kalamata olives, and artichoke hearts, seasoned with oregano and lemon juice and covered with chopped pecans. It’s great with any type of cracker.

Greek Cheese Ball
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Ingredients
  1. 16 Ounces Cream Cheese, softened
  2. 3/4 Cup Feta Cheese, crumbled
  3. 1/4 Cup Kalamata Olives, chopped
  4. 1/3 Cup Artichoke Hearts, chopped
  5. 1-1/2 Tablespoons Red Bell Peppers, diced
  6. 1-1/2 Tablespoons Green Onions, chopped
  7. 2 Teaspoons Lemon Juice
  8. 1/8 Teaspoon Black Pepper, ground
  9. 1/4 Teaspoon Oregano, dried
  10. 1/2 Cup Pecans, chopped
Instructions
  1. Chop the Kalamata olives, artichoke hearts, red bell peppers, and green onions and mix them with the softened cream cheese, along with the feta cheese, lemon juice, black pepper and oregano. Form the cream cheese mixture into a ball and place on a serving platter. Cover with chopped pecans.
Small Spreads http://smallspreads.com/

MANGO GUACAMOLE WITH TORTILLA CHIPS

This is an excellent guacamole recipe. It’s delicious and fresh tasting and the mango adds just a touch of sweetness. It’s very addicting. Recipe found here: https://wholefully.com/mango-guacamole-avocados-mexico/
  

BLACKBERRY CUCUMBER CAPRESE SKEWERS

Skewers of fresh blackberries, crisp cucumber and creamy mozzarella cheese drizzled with a balsamic glaze.
Recipe found here: http://thesweetestoccasion.com/2017/05/blackberry-cucumber-caprese-skewers/

COOKIE DOUGH DIP

This sounds sinful! Cream cheese and butter mixed with brown sugar, chocolate chips and toffee chips. This dip can be eaten right away, or chilled for an hour if you have time. Serve with graham crackers.
Recipe found here: http://bellyfull.net/2012/02/06/cookie-dough-dip-2/

Shopping List

  • Butter, unsalted (1/2 cup)
  • Cream cheese (24 ounces)
  • Cream cheese, whipped (8 ounces)
  • Feta cheese, crumbled (3/4 cup)
  • Mozzarella balls, mini (25)

 

  • Avocados, ripe (4)
  • Red Bell pepper (3 small)
  • Cucumber chunks (25)
  • Spinach leaves, baby (6 cups)
  • Jalapeno (1)
  • Green onions (1-1/2 tablespoons)
  • Red onion (1 small)
  • Basil leaves (25)
  • Cilantro, fresh (1/2 cup)
  • Dill, fresh (2 tablespoons)
  • Blackberries (25)
  • Mango, ripe (1)
  • Lemon (1)
  • Lime (1)

 

  • Chicken of the Sea’s Sweet & Spicy Flavored Salmon Pouch (four 2.5 ounce packages)
  • Kalamata olives (1/4 cup)
  • Artichoke hearts (1/3 cup)
  • Balsamic vinegar (1/4 to 1/2 cup)
  • Olive Oil (1/4 to 1/2 cup)

 

  • Brown sugar (2 tablespoons)
  • Powdered sugar (1 cup)
  • Vanilla (1-1/2 teaspoons)
  • Pecans, chopped (1/2 cup)
  • Chocolate chips, mini (1 cup)
  • Toffee bits (1 cup)

 

  • Italian seasoning (about 1 teaspoon)
  • Oregano, dried (1/4 teaspoon)
  • Black pepper (about 1/4 teaspoon)
  • Salt (about 1/2 teaspoon)

 

  • Spinach tortilla wraps (4)
  • Tortilla chips (1 party size bag)
  • Crackers (1 party size box)
  • Graham crackers (1 box)

 

  • Bamboo skewers (25)

Preparations

A day before the party:

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

Day of the party:

  • Make the cookie dough dip; place in a serving bowl; cover and refrigerate until ready to serve.
  • Prepare the Salmon Pinwheels. Slice them and arrange them on a serving platter.
  • Make the Greek Cheese Ball; place on a serving platter; cover with chopped pecans, and arrange crackers around it.
  • Make the Mango Guacamole; place in a serving bowl. Serve with tortilla chips.
  • Prepare the Blackberry Cucumber Caprese Skewers; arrange them on a serving platter and drizzle with balsamic glaze.
  • Uncover the cookie dough dip, place on a serving platter with graham crackers.

…And enjoy the spread!

 

Picnic Spread #1

CHICKEN BACON PRESSED PICNIC SANDWICHES

Chicken & bacon sandwiches on crusty bread with cheddar cheese, onions and spinach, topped with a raspberry honey mustard. These sound delicious! 

Recipe found here: http://hostthetoast.com/chicken-bacon-pressed-picnic-sandwiches-raspberry-honey-mustard/

 

STRAWBERRY JALAPENO SALSA WITH TORTILLA CHIPS

This is a great salsa! It’s light and refreshing and has wonderful flavor with a nice combination of sweet and spicy. It pairs well with salty tortilla chips.

Recipe found here: https://theviewfromgreatisland.com/strawberry-jalapeno-salsa/

 

 

MINI  ITALIAN APPETIZER SKEWERS

A tasty little bite of cheese tortellini, salami, cheddar cheese and olives. This recipe makes 50, so you’ll only need ½ the recipe for a small spread.

Recipe found here: http://www.listotic.com/easy-mini-cold-italian-appetizer-skewers-for-a-crowd/

 

FUDGY CHOCOLATE COOKIES

These cookies are rich and chocolaty and simply delicious. When I made these, I drizzled them with chocolate, but if your outdoor picnic is in warm weather, I would recommend following the recipe and covering them in sugar instead.

Recipe found here: http://dishesanddustbunnies.com/fudgy-chocolate-cookies/

 

Shopping List

  • Bacon (1 pound)
  • Rotisserie Chicken (1.5 to 2 pounds)
  • Salami (25 slices)

 

  • Eggs (3)
  • Butter (1-1/4 cup)
  • Cheddar Cheese, Extra-Sharp, sliced (1 pound)
  • Sharp Cheddar (25 cubes)

 

  • Cheese Tortellini, refrigerated (half of an 8-9 ounce package)

 

  • Spinach, baby (4 large handfuls)
  • Cilantro (handful)
  • Jalapeno pepper (1)
  • Red Onion (1 large)
  • Strawberries (15-20)
  • Lime (1)

 

  • Flour, All-purpose (2-1/2 cups)
  • Sugar (2-1/2 cups)
  • Baking Soda (1-1/4 teaspoons)
  • Cocoa (1 cup)
  • Vanilla (2-1/2 teaspoons)
  • Black Pepper (to taste)
  • Toothpicks (25)

 

  • Black Olives, medium size (1 small can)
  • Green Olives, medium size (6 ounce jar)
  • Honey Mustard (1/2 cup)
  • Italian Salad Dressing (1/2 bottle)
  • Raspberry Preserves (1/2 cup)

 

  • Sesame Semolina (2 loaves)
  • Tortilla Chips (1 bag)

 

Preparations

 A day before the party:

  • Bake the fudgy chocolate cookies; allow them to cool; store in airtight container.
  • Cook the tortellini. When they are cool, place them in a large ziplock bag with ½ bottle of Italian salad dressing and allow to them to marinate in the refrigerator overnight.
  • Prepare the Chicken Bacon Pressed Picnic Sandwiches. Wrap them in plastic wrap. Press them down with a heavy object and allow to sit overnight in the refrigerator.

 

Day of the party:

  • Skewer the tortellini, salami, cheese and olives for the Mini Italian Appetizer Skewers.
  • Unwrap the Chicken Bacon Pressed Picnic Sandwiches and slice each loaf into 8 pieces. Place sandwiches on serving platter covered with plastic wrap. Serve with the raspberry mustard.
  • For the Strawberry Jalapeno Salsa, chop the strawberries, red onion, jalapeno, and cilantro; add lime and black pepper. Place in a covered serving bowl. Serve with tortilla chips.
  • Pack everything in your picnic basket.

And enjoy the spread!

 

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!