Veggie Pizza

I could make a meal out of this appetizer. The only time consuming part, to me, is spreading out the crescent rolls. For the veggies, I use the pre-shredded carrots and just give them a quick chop. So easy and yum! Always a hit!

Veggie Pizza
Adapted from Pillsbury

Ingredients
2 cans crescent rolls
8 oz package of cream cheese, softened
1/2 C sour cream (I have also used plain yogurt and it worked too)
1 package ranch dressing mix (or some dill and garlic powder)
Chopped veggies of choice (I use red peppers, carrots, and broccoli)

Directions:
-Preheat oven to 375. Unroll crescent rolls and press together seams on an ungreased 15x10 baking sheet. I find there is always overlap and I need to do some creative configuring. Make sure you press on the sides so you have a crust!
-Bake 13-17 minutes or until golden brown. Let cool completely
-Mix together cream cheese, sour cream, and seasoning and spread evenly over baked and cooled crescent rolls. Sprinkle veggies on top; refrigerate until ready to serve.

Rumaki

An appetizer fit for any bacon lover! And honestly, I think it is impossible to get a picture of this rumaki that makes it look like you want to eat it. My manager from my old part-time job makes this for all of our get togethers and I love it.

Rumaki
Ingredients:
Whole water chestnuts
Thick-cut bacon, cut in half
Dark brown sugar
Soy sauce
Oh, and you will need toothpicks


Directions:
-Drain water chestnuts and put in a container.  Cover with soy sauce and let marinate overnight.  Give it a shimmy-shake if you remember.
-Wrap each piece of bacon around a water chestnut and secure with a toothpick.  Bake at 400 on a foil or parchment covered cookie sheet until bacon is crispy.  Be sure you cover the cookie sheet or it will be a nightmare, lol.

Tortilla Pinwheels

I have to perfect my rolling techniques for these guys because they happen to always come unrolled for me. But they are a light, yummy treat for any party. Prepare ahead of time to let the flavors of the cream cheese and salsa meld together and so the roll will hold up when you slice them.

Tortilla Roll-Ups
Ingredients
8 oz cream cheese, softened
Salsa (to the consistency you desire; I use a little less than half of a jar)
Fresh baby spinach
Thin slices of turkey and ham (from the deli)
Flour tortillas

Directions
-Mix cream cheese and salsa together. Using a hand blender is helpful, or make sure your cream cheese is VERY soft. Make sure the mixture is not too runny.
-Spread mixture on a tortilla. Layer with baby spinach then the turkey/ham
-Starting at one end, tightly roll up tortilla, keeping it tight as you go. Wrap tightly (can I say tightly any more?) with plastic wrap and store in fridge.
-Right before serving, slice thinly using a serrated knife.

BLT Dip

I love this dip. I could eat it with a spoon. We always have it at family parties and whenever I bring it anywhere, it is a huge hit!


BLT Dip
Ingredients
16 oz container of mayo (I always use low-fat)
16 oz container of sour cream (again, I always use low-fat)
2 tomatoes, seeded and diced
1 jar Real Bacon Bits

Directions
Mix all ingredients together and chill for several hours. Serve with a sliced baguette. So easy and delish!

White Bean Dip

I have had this dip from Katie bookmarked for ages, and finally decided to whip it up for our small and simple dinner party on Saturday.  I served it with peppers and cucumbers and a delicious sunflower seed baguette.  I love the slight lemon flavor and the fresh parsley.  I added more parsley because, well, because I love it.  It was surprisingly easy as well, with the most time consuming part being to chop the onion!  It is going in my files as a must-serve for our next party!

White Bean Dip
adapted from Good Things Catered

Ingredients:
2 14oz. cans of white beans, drained and rinsed thoroughly, divided
2 Tbsp butter
1 large onion, finely chopped
1/4 tsp salt
2 garlic cloves, minced or pressed 
1 1/2 Tbsp coarsely chopped fresh flat-leaf parsley 
1 tsp thyme
1/2 tsp. freshly ground white pepper
1/4 c. water
1 1/2 Tbs. fresh lemon juice
1/4 cup extra-virgin olive oil

Directions:
-In a medium sauté pan over medium heat, melt butter and add salt and onion 
-Cook until onion is lightly golden, about 10 minutes.
-Add garlic, parsley, thyme, and white pepper and cook until fragrant, about 30 seconds.
-Deglaze pan with water and lemon juice, scraping up all browned bits.
-In the food processor, add onion mixture and half white beans and pulse, scraping down sides, until starting to smooth.
-Turn food processor to on and add the olive oil slowly while blending until smooth.
-Turn out bean mixture into a medium bowl and fold in remaining whole beans and salt and pepper if needed.

Mini Twice-Baked Potatoes

These are a sure-hit for any party!  I have made these several times already and they are always quick to disappear.  I did not have a steamer insert the first few times I made them, but was able to remember to get one this time, and let me tell you...what a difference!  The potatoes were perfectly cooked and much easier to handle than last time!  Oh, and pay no attention to the guy on the right; he got a little damaged in transport and his cute little piped top deflated.

Mini Twice Baked Potatoes

courtesy of Good Things Catered

Ingredients:
1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half

Directions:
-Place steam insert over large stockpot and bring to a boil over medium heat.
-Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own.
-Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.
-Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely.
-Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell. 
-Place scooped out potato into bowl with cheese mixture.
-Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible. 
-Add half and half to smooth mixture and salt and pepper to taste.
-Preheat oven to 375 degrees and prepare baking sheet.
-Place potato sheels onto baking sheet.
-Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.
-Bake filled potatoes until heated through and just browning on top.

Sausage Cups

A favorite of my group of friends, and a definite hit anywhere! One friend began bringing them to all of our parties and soon enough, we were all asking for the recipe! A super easy appetizer for a small crowd! Sausage Cups
1 lb Bob Evans original sausage
2 C shredded cheese (you can do cheddar, but we have found the 4 cheese Mexican style is the best)
1 C ranch dressing (I used light)
4 boxes phyllo dough cups (so you end up with about 60 sausage cups since there are 15 per box)

Directions:
-Preheat oven to 350
-Brown the sausage
-Mix sausage, ranch and cheese until combined.
-Put into cups (I used my little cookie scooper thingie...you know, the one that looks like an ice cream scoop?)
-Back for 10 minutes, or until the bottom is slightly golden
-Serve warm!