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Archive through December 19, 2007

The TVClubHouse: General Discussions ARCHIVES: Oct. 2007 ~ Dec. 2007: Cooking Corner: Christmas Party appetizers: Archive through December 19, 2007 users admin

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Texannie
Member

07-16-2001

Wednesday, December 19, 2007 - 5:10 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I have three parties this weekend that I am bringing appetizers for.

I am doing spinach tortilla rollups filled with raspberry chipolte cream cheese like this


and taking parker house rolls shaping them into a christmas tree shape and baking them. then i will hollow out the middle and fill it with spinach artichoke dip and surround it with red and green tortilla chips.

Mocha
Member

08-12-2001

Wednesday, December 19, 2007 - 7:37 am   Edit Post Move Post Delete Post View Post Send Mocha a private message Print Post    
Hey Annie do you do catering?? If not then I think you should.

Julieboo
Member

02-05-2002

Wednesday, December 19, 2007 - 7:39 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Annie, can you post the recipes for those? Is the rasp/chipolte cc easy?

Texannie
Member

07-16-2001

Wednesday, December 19, 2007 - 7:50 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I just started last year Mocha. Thanks!
Julie, the raspberry chipolte is real easy..you buy a bottle of raspberry chipolte dressing and mix it with cream cheese. spread it in a thin layer on a tortilla and then roll. wrap in plastic wrap and refridgerate overnight. before serving slice into pinwheels.
http://www.jelly.com/products/sauce.htm

for the spinach artichoke dip,
in a saucepan saute diced red bell peppers and garlic in butter, add salt and pepper
melt in cream cheese and sour cream
add frozen spinach, blend
add marinated artichoke hearts (drained)
add grated mozzarello
simmer on the stove for about 30 minutes

if it starts looking too thick add some half and half

i am a southern cook so i don't have exact measurments..it's all by eyeball and taste.

Mocha
Member

08-12-2001

Wednesday, December 19, 2007 - 7:52 am   Edit Post Move Post Delete Post View Post Send Mocha a private message Print Post    
Oh ok good. Now if you'd only move to Baltimore... :-)

Julieboo
Member

02-05-2002

Wednesday, December 19, 2007 - 8:00 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Thanks! Now where do you get green tortillas? Or do you "dye" them yourself? (I am a cooking dope, so maybe they are easy to find??)

Texannie
Member

07-16-2001

Wednesday, December 19, 2007 - 8:07 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
LOL Mocha

at the grocery store, where the tortillas are. they have spinach ones.

Texannie
Member

07-16-2001

Wednesday, December 19, 2007 - 8:13 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Mission brands are good
http://www.missionfoodservice.com/products/wraps/

Juju2bigdog
Member

10-27-2000

Wednesday, December 19, 2007 - 9:09 am   Edit Post Move Post Delete Post View Post Send Juju2bigdog a private message Print Post    
Julieboo, the raspberry chipotle sauce is fairly common in Texas but might be hard to find where you are. If you can't find it in a regular grocery store, try a foo-foo grocery store like Whole Paycheck Foods. Ditto the green tortillas.

And if you want to do a realllllly easy holiday hors d'ouevre, you take a block of cream cheese, put it on a plate, and pour some raspberry chipotle sauce over it on the plate. Put a butter knife on the plate. Slap down a bowl of crackers.

Scooterrific
Member

07-08-2005

Wednesday, December 19, 2007 - 9:43 am   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
I am going to do sausage balls this year!!!

Julieboo
Member

02-05-2002

Wednesday, December 19, 2007 - 12:21 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
QUESTION ONE:

I am going to make Paula Deen's Peppermint pie

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35069,00.html

I want to add a bit more chocolate somehow. But I pretty much suck in the kitchen and I never even made this before... So what would you suggest:
1. putting the choc sauce that hardens when cold on top (kind of a thick drizzle thing)
2. putting a layer of hot fudge sauce on the bottom (before putting the main filling in)
3. or ???

Julieboo
Member

02-05-2002

Wednesday, December 19, 2007 - 12:55 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
QUESTION TWO:

Any suggestions for a cheap (and more importantly easy) dessert that would yield enough for 28 guests???

Julieboo
Member

02-05-2002

Wednesday, December 19, 2007 - 12:56 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
QUESTION THREE:

What is the ratio of sauce to cream cheese for the pinwheels?

Grooch
Member

06-16-2006

Wednesday, December 19, 2007 - 12:57 pm   Edit Post Move Post Delete Post View Post Send Grooch a private message Print Post    
Jello.

Wargod
Moderator

07-16-2001

Wednesday, December 19, 2007 - 1:13 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
LOL Julie no suggestions but the only thing I can think of when I see Paula Deen's name is, "Butter makes it better!" in that great big southern accent she has.

Texannie
Member

07-16-2001

Wednesday, December 19, 2007 - 1:27 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Julie,
#1. just drizzle some hershey's chocolate sauce on top of the pie right before you serve it.

#2 get a rectangle casserole dish, layer the bottom with ice cream sandwhiches. next put a then layer of sliced bananas, next a layer of caramel sauce, next a layer of coolwhip. repeat one more time. top with cool whip. freeze. take out of the fridge about 15 minutes before serving. slice into squares. on the plate drizzle some caramel sauce around it and then on top.

#3. think in terms of a pb&j ration

Julieboo
Member

02-05-2002

Wednesday, December 19, 2007 - 1:31 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Thanks Annie!!! YOU ROCK!!

And war, butter does make it better, but probably not in the peppermint pie!

Karen
Member

09-07-2004

Wednesday, December 19, 2007 - 1:32 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Question 1: Probably a mix of 1 and 2. Make sure the crust is baked before you put fudge in the bottom, or it'll go soggy. I'd suggest melting white chocolate and drizzling that over the top once the pie is set.


Question 2: Scrumptious.

2 cups whipping cream, whipped
2 cups sour cream
1 1/2 - 2 bags miniature marshmallows (regular ones, not coloured / flavoured)
Pineapple chunks, drained
Canned mandarin oranges, drained
Seedless green grapes, halved

Whip the whipping cream until stiff, fold in sour cream and marshmallows. Fold in enough fruit to make it thick and chunky. Make this the night before your party so the acid in the sour cream breaks down the marshmallows a bit, stirring every couple of hours as it sits in the fridge. Divine. This is our standard Christmas dinner dessert.


(*tip*: use a metal bowl and put both the bowl and the beaters in the freezer for about an hour before whipping the cream)



Question 3: Probably enough to give it flavour but still hold the texture of the cream cheese. Start small and add amounts until you're happy. Cooking isn't a science like baking is.

Karen
Member

09-07-2004

Wednesday, December 19, 2007 - 1:35 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Ah, Tex beat me to it.

Another good appy recipe... little shrimpies. I've shared this recipe here before, I think.

Equal parts cream cheese and mayonnaise, mixed together evenly. Stir in a handful of grated monterey cheese, then mix in baby shrimp and sliced green onions. Spread on any white bread you like (baguette discs are great) and broil until just browned on top.

(Sorry for the lack of measurements... I'm an eyeballer cook, too, LOL)

Texannie
Member

07-16-2001

Wednesday, December 19, 2007 - 1:44 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
LOL Karen!

another easy appy is take a bag of frozen meatballs, dump them into your crockpot. now dump a can of wholeberry cranberry sauce on top and a bottle of chili sauce. cook on high for about 2 hours and then check. keep warm on low

Mameblanche
Member

08-24-2002

Wednesday, December 19, 2007 - 1:44 pm   Edit Post Move Post Delete Post View Post Send Mameblanche a private message Print Post    
This is what we do at our parties for appetizers:

I take brie and cammembert cheeses and I put them in the microwave til they are soft and starting to get runny, and then put out some fancy jams, and fancy crackers, add some grapes and other seasonal fruit, hard cheeses like cheddar, brick, havarti, and patés, babaganouche (eggplant spread), hummus, pita bread, shrimp ring and dip, and folks can mix and match whatever yummies suit them.

I also buy these items that we love and are very popular with our guests:


Dr. Oetker Ristorante Mini Pizzas (thin, crispy, and very flavourful.) About 15 minutes in the oven.


(various brands) Frozen Mini Quiches - microwaveable.

ETA - I almost forgot to add that our local grocery chain, Dominion, prepares fresh and terrific fruit and veggie trays with dips, which I usually bring to parties when I am the guest.

Urgrace
Member

08-19-2000

Wednesday, December 19, 2007 - 2:53 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Found out the hard way that just because a recipe is fabulous in one region doesn't mean it will be treated with the same respect in another region!

My friend in Georgia gave me her tried and true recipe for cream cheese with marshmallow cream for dipping fruit, because her friends request it and love it. I took it to a party and it was barely touched, because people here prefer the spicy hot dips more than sweet ones. Lesson learned.

Mameblanche, those mini-quiches are wonderful! Slothkitten introduced me to them.

Sunshyne4u
Member

06-17-2003

Wednesday, December 19, 2007 - 3:46 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
Karen's recipe is similar to one we make called Ambrosia .

When I read the question as to what to make for 28 people that recipe immediately popped into my mind.

2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino, drained
1 can coconut flakes
1/2 bag mini marshmallows
4 oz. sour cream
16 oz. Cool Whip

Combine sour cream and Cool Whip. Fold in all other ingredients. Chill covered for at least 2 hours.


I dont like the Low Fat Cool whip...but the lowest calorie type is great!!! i think it is something like COOL WHIP FREE

Sunshyne4u
Member

06-17-2003

Wednesday, December 19, 2007 - 3:51 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
Cool free is 2 tbl = 15 calories.

Cool regular is 2 tbl = 25 calories

Cool lite is 20 cal. but it tastes funny

Sunshyne4u
Member

06-17-2003

Wednesday, December 19, 2007 - 3:56 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
If anyone wants to take something small, I found that my crab dip was a party favourite.

chop a small amount of onion very fine and add to a Softened cream cheese brick . Throw in some worchestershire sauce and stir it up.

press into a pieplate

Cover with a layer of seafood sauce (or homemade ketchup/horseradish sauce but it isnt as nice)

Open a can of Flaked Crab...drain and sprinkle liberally ontop of the seafood sauce.

Chill pie plate until party. Serve with triscuit Crackers OR stonedwheat thins.

((this thread is making me HUNGRY))