Finger Foods for Card/Board Game night
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Finger Foods for Card/Board Game night

    Ham and Cheese Puffs

    Quick Cooking - July/August 2000 pg 41
    Serving Size: 24

    1 package cooked ham (2 1/2 ounce) -- sliced and chopped
    1 small onion -- chopped
    1/2 cup Swiss cheese -- shredded
    1 egg
    1 1/2 teaspoons dijon mustard
    1/8 teaspoon pepper
    1 tube refrigerated crescent rolls -- (8 ounces)

    In a bowl, combine the first six ingredients; set aside. Divide crescent dough into 24 portions. Press into greased miniature muffin cups. Spoon 1 tablespoon ham mixture into each cup. Bake at 350 degrees for 13 - 15 minutes or until golden brown. Yield 2 dozen.


    Made mixture and instead of crescent cup, I put it into won ton cups and baked for about 5 minutes. Worked just as well.

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    Yummy That'll be good Saturday night

  3. #3
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    Mozzarella Puffs

    Serving Size : 10

    1 tube refrigerated butttermilk biscuits
    1 teaspoon dried oregano
    3 ounces mozzarella cheese
    2 tablespoons pizza sauce

    Make an indentation in the center of each biscuit; sprinkle with oregano. Cut the mozzarella into 10 cubes, 3/4 inch each; place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal. Place seam side down on an ungreased baking sheet. Spread pizza sauce over tops.

    Bake at 375 degrees for 10 - 12 minutes or until golden brown.

  4. #4
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    Seafood Appetizer

    Serves 16

    2 cups frozen cooked cocktail or salad shrimp
    1 can crescent rolls
    1 cup flaked imitation crabmeat -- cut in small pieces
    1 teaspoon seafood seasoning blend
    1 teaspoon garlic powder
    1 1/2 cups shredded Mexican cheese blend
    1 teaspoon dried parsley flakes

    Heat oven to 375 degrees.
    Thaw shrimp as directed on package. Drain well; press between paper towels to remove excess liquid. Cut shrimp into small pieces.
    Unroll dough onto ungreased cookie sheet.
    Press to form 12 x8 inch rectangle.; firmly press perforations to seal.
    Top dough with shrimp and all remaining ingredients in order listed.
    Bake at 375 degrees for 15 to 20 minutes or until crust is golden brown.
    Cut into squares.

  5. #5
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    Tiny Cherry Cheesecakes

    Serving Size : 24
    1 cup all-purpose flour
    1/3 cup sugar
    1/4 cup baking chocolate
    1/2 cup butter or margarine -- cold
    2 tablespoon cold water
    Filling:
    2 packages cream cheese -- softened (3 ounces each)
    1/4 cup sugar
    2 tablespoon milk
    1 teaspoon vanilla extract
    1 egg
    1 can cherry or strawberry pie filling

    In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly.
    Gradually add water, tossing with a fork until dough forms a ball.
    Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth.
    Beat in milk and vanilla.
    Add egg; beat on low just until combined.
    Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15 to 18 minutes or until set. Cool on a wire rack for 30 minutes.
    Carefully remove from pan to cool completely.
    Top with pie filling.
    Store in the refrigerator.

    Makes 2 dozen

  6. #6
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    Key Lime Mini Tarts

    Makes 60

    1 can sweetened condensed milk -- (14 ounces)
    1/2 cup Key Lime juice
    1 container frozen whipped topping -- (8 ounces) thawed
    4 packages frozen mini filo dough shells -- (2.1 ounces each)
    Raspberries -- if desired

    Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
    Fold in whipped topping.
    Spoon heaping teaspoonful lime mixture into each filo shell.

    Cover and refrigerate tarts at least 1 hour or until set but no longer than 24 hours.

    Garnish with raspberries.

  7. #7
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    BUTTERY ONION PRETZELS

    1 1/4 C butter
    1 envelope dry onion soup mix (I use beefy)
    1 pkg. (16 oz) chunky pretzels (broken into pieces, I use ones already in nugget shape or really like the ones that look like little waffles!)

    In a skillet, melt butter.
    Stir in soup and mix well.
    Add pretzels & toss to coat.
    Spread into a ungreased baking pan.

    Bake @ 250 for 1 1/2 hrs. stirring every 15 m
    Now, I usually dbl. the recipe and use my 17" pan and just melt the butter in that and add the soup.

    I've also started adding a handful or two of mixed nuts.

  8. #8
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    Ham and Cheese Pnwheels

    A slice of ham spread with cream cheese, a pickle laid on top.
    Roll up tight and wrap with sarahn.
    2 hours or more chilled.

    Unwrap and slice into little pinwheels and skewer with toothpicks.

    Simple and yummy.

  9. #9
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    Texas Trash

    3 cups Graham Cereal
    1 cup mini square pretzels
    1 cup salted peanuts
    1 cup pecans (halves)
    1 pkg (16 oz) vanilla or white chips

    In large bowl. mix all ingredients except the chips/ Melt the chips according to directions on the package.
    Pour over the cereal mix and mix until all is covered.
    Spread out on waxed paper.

    When cool. break into pieces.

  10. #10
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    Lemon and White Chocolate Filled Squares

    1 package puff pastry sheet -- thawed
    1/3 cup granulated sugar
    1/4 cup all-purpose flour
    1/4 teaspoon salt
    2 cups half and half or light cream
    2 ounces white chocolate baking squares or bars -- chopped
    4 egg yolks -- beaten
    1 teaspoon vanilla
    1/3 cup whipping cream
    1/3 cup lemon curd
    coarse sugar
    white chocolate curls

    Unfold pastry on a lightly floured surface.
    Using a 1 3/4 inch fluted square cutter, cut 25 squares out of each sheet of pastry (50 total).
    Place half of the pastry squares on ungreased cookie sheets. Using a 3/4 inch square cutter, cut the center out of remaining squares of pastry. Discard centers or bake separately and use as tops.

    Preheat oven to 400 degrees.
    Brush edges of pastry squares on the cookie sheet with egg white and top with a pastry square with the center removed to form a square cup.
    Use a fork to seal edges. Brush tops with egg whites and sprinkle with coarse sugar.

    Bake for 12 to 14 minutes or until golden. Transfer to wire rack and cook. Place in an air tight container and store at room temperature for up to 24 hours, if desired.

    For pastry cream, stir together the granulated sugar, flour, and salt in a heavy medium saucepan, gradually stir in half and half or light cream and white chocolate baking squares or baking bars. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Gradually stir half of the hot mixture into the beaten yolks; return all of the yolk mixture to the saucepan. Bring to a gentle boil.

    Reduce heat, cook and stir for 2 minutes. Remove from heat.
    Transfer to a medium bowl. Stir in vanilla. Cover surface of pastry cream with plastic wrap. Cool until warm (about 1 1/2 hours); do not stir.

    Beat whipping cream in a small bowl with an electric mixer on medium high speed until soft peaks form.

    Beat in lemon curd until combined. Fold whipped lemon cream into the warm pastry cream.
    Cover and chill for 2 to 6 hours.
    To serve, spoon or pipe some of the filling into square pastry cups.
    Garnish with white chocolate curls and lavender. Makes 25 servings.

    Instead of puff pastry, I served the lemon mixture in phyllo tart shells. It was also suggested the mixture could be used in miniature cream puffs or éclairs.

  11. #11
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    Shish-Ka-Bobs

    Marinate chicken or beef and grill with an assortment of veggies. I like mushrooms, peppers, onions.

    Put all items on a platter and let your guests use toothpicks to get the items they want.

  12. #12
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    Sausage Balls with Apple and Raisins

    1 lb mild bulk sausage
    2 cups buttermilk baking mix
    1 ½ cups grated apple with the peel
    1 cup raisins
    ½ cup chopped pecans.

    In a medium mixing bowl combine uncooked sausage, baking mix, apple, raisins and pecans mix well.

    Roll sausage mixture into 1 inch balls and place on a rack in a shallow pan. bake in a preheated 350 degree oven 15 to 20 minutes or till browned. Turn occasionally while baking.

    Serve immediately or freeze then thaw and reheat before serving.




    Sausage Balls

    2 cups buttermilk baking mix
    1 pound pork sausage
    1 (11 ounce) can condensed cream of Cheddar cheese soup

    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, combine the baking mix, sausage and cheddar cheese soup. Mix well and shape into 1 inch balls.

    Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean and the balls are golden brown.

    Makes 24 servings

    Nacho soup would be wonderful in these.

  13. #13
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    Almond Raspberry Tassies

    pastry dough
    1/2c Butter or margarine (softened)
    3 oz Cream cheese
    1 c Flour
    filling
    1/4 c Raspberry preserves
    1/2 c Sugar
    1/2 c Almond paste; 2-ozs
    2 Egg yolks
    3 tb Flour
    2 tb Milk
    1 tb Orange juice

    Pastry Dough.
    Blend softened butter and cream cheese.
    Stir in flour.

    Cover and chill.
    Divide dough into 24 balls.
    Press into sides and bottom of small muffin tins.
    Fill with almond-raspberry filling.
    Filling.
    Put 1/2 teaspoon raspberry preserves into each unbaked shell.

    Use your fingers to combine sugar and almond paste.
    Add egg yolks one at a time.
    Beat well as you add each yolk.
    Blend in other ingredients.
    Spoon into shells.
    Bake in a 400 oven for 15 minutes.
    Cool before removing from
    pan.
    Store in refrigerator or freeze.

    --------------------------------------------------------------------------


    Dutch Almond Treats

    SHELLS
    1 c. butter (no substitutes)
    2 pkgs. (3 oz. ea.) cream cheese, softened
    2 c. flour

    FILLING
    3 eggs
    1 c. sugar
    1 can (8 oz.) almond paste, cut into cubes
    sliced almonds

    In mixing bowl, cream butter and cream cheese. Gradually add flour, mix well. Cover and refrigerate for 1 hour.

    Roll into 1" balls, press each ball into the bottom and up the sides of a greased mini muffin cup. Set aside.
    For Filling:
    Beat eggs until fluffy and light. Add sugar, mix well. Beat in almond paste. Spoon a rounded teaspoon into each of the prepared mini muffin cups. Top each with a garnish of a slice or two of almond.

    Bake 325 degrees for 25 to 30 minutes or until lightly browned and filling is set. Cool 10 minutes and then remove to cool to wire racks.

    Makes 4 dozen

  14. #14
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    AFTERBURNERS
    From Southern Living

    12 unpeeled medium-size fresh shrimp
    12 jalapeño peppers
    6 bacon slices, halved lengthwise

    Peel and devein shrimp.
    Cut a slit in each jalapeño; remove seeds and membranes.
    Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

    Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

    Serve with a spicy queso dip.
    Makes 6 appetizer servings.

  15. #15
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    Vegetable Pizza

    2 pkgs crescent rolls
    1/2 c miracle whip or mayonnaise
    2 8 oz pkgs cream cheese
    1 pkg ranch mix (dry)

    toppings:
    whatever vegetables you like to serve on it..from broccoli, cauliflower, radishes, tomatoes, celery carrots, whatever you like..
    flatten crescent rolls on a cookie sheet (jelly roll pan) and bake until golden brown.

    Mix cream cheese, mayo, and ranch mix; spread on top of cooled crust Top with toppings.

    Refrigerate.

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