easy shower appetizer

[Anonymous]

Anonymous wrote:

Anonymous wrote:tomato and mozz (and basil) skewers

Do you drizzle these with any dressing or serve plain? TIA.

Not the PP you quoted, but I buy the marinated mozz from costco. If it is a small group, I drizzle the unmarinated with olive oil and a bit of balsamic glaze.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:tomato and mozz (and basil) skewers

Do you drizzle these with any dressing or serve plain? TIA.

Not the PP you quoted, but I buy the marinated mozz from costco. If it is a small group, I drizzle the unmarinated with olive oil and a bit of balsamic glaze.

Thanks! I'm the PP who asked, and your suggestions are very helpful!

[Anonymous]

Anonymous wrote:This has always been popular when I've served it and they always go:

Get refrigerator croissants. Unroll on a flat surface. Wipe a thin layer of crisco or softened butter on the top surface of the croissants. Dice some ham and scallions. I use Smithfield VA Country Ham, but and flavorful ham or bacon will do; make sure that whatever you use is cooked (I like the smoked ham that is already cooked and ready to go). Sprinkle a light layer of ham and scallions. Sprinkle a light dash of salt on each croissant. Roll and bake according to the directions on the package (note this will not cook the filling, which is why the meat needs to be ready-to-eat). These can be served and appreciated either at room temp or warmed. I make them ahead of time, take off one or two minutes from the cooking time and then reheat in the oven or toaster oven for 5-6 minutes to warm the up. Because of the croissants, people think they're really fancy.

You know I would probably eat these at a party but man do they sound disgusting when you break it down. Packaged crescent rolls (fat) smeared with fat and filled with ham (salt and fat).

[Anonymous]

Anonymous wrote:

Anonymous wrote:This has always been popular when I've served it and they always go:

Get refrigerator croissants. Unroll on a flat surface. Wipe a thin layer of crisco or softened butter on the top surface of the croissants. Dice some ham and scallions. I use Smithfield VA Country Ham, but and flavorful ham or bacon will do; make sure that whatever you use is cooked (I like the smoked ham that is already cooked and ready to go). Sprinkle a light layer of ham and scallions. Sprinkle a light dash of salt on each croissant. Roll and bake according to the directions on the package (note this will not cook the filling, which is why the meat needs to be ready-to-eat). These can be served and appreciated either at room temp or warmed. I make them ahead of time, take off one or two minutes from the cooking time and then reheat in the oven or toaster oven for 5-6 minutes to warm the up. Because of the croissants, people think they're really fancy.

You know I would probably eat these at a party but man do they sound disgusting when you break it down. Packaged crescent rolls (fat) smeared with fat and filled with ham (salt and fat).

Well, speaking of fat and breaking down recipes . . . same for cheesecake, pound cake, carrot cake, boiled chocolate icing, and fudge . . . but I love them all!

[Anonymous]

Anonymous wrote:

Anonymous wrote:This has always been popular when I've served it and they always go:

Get refrigerator croissants. Unroll on a flat surface. Wipe a thin layer of crisco or softened butter on the top surface of the croissants. Dice some ham and scallions. I use Smithfield VA Country Ham, but and flavorful ham or bacon will do; make sure that whatever you use is cooked (I like the smoked ham that is already cooked and ready to go). Sprinkle a light layer of ham and scallions. Sprinkle a light dash of salt on each croissant. Roll and bake according to the directions on the package (note this will not cook the filling, which is why the meat needs to be ready-to-eat). These can be served and appreciated either at room temp or warmed. I make them ahead of time, take off one or two minutes from the cooking time and then reheat in the oven or toaster oven for 5-6 minutes to warm the up. Because of the croissants, people think they're really fancy.

You know I would probably eat these at a party but man do they sound disgusting when you break it down. Packaged crescent rolls (fat) smeared with fat and filled with ham (salt and fat).

Yeah, but despite that, they are still less calories that most of the desserts (especially the prepackaged ones) at the parties. And, as I said, these are very popular and always go. I've never had to worry about leftovers of these and I'm known for overcooking whenever I entertain.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You can slice granny smith apples (or other apples) into thin slices, place a smear of goat cheese on them, and then some slivers of toasted almonds on top of the goat cheese. You can toast the almonds at home in your toaster oven well in advance. You can slice the apples in advance and dab them with a cut lemon to keep them from turning.

This recipe sounds delicious--thanks! How long do you toast your almonds?

A couple minutes -- just watch until they are toasty brown.

[Anonymous]

Thinly slice some apples, put a round of goat cheese on top, sprinke with roasted walnuts and then drizzle with honey. Divine! And so very easy!

[Anonymous]

Ha ha, oops, hadn't read the whole thread and just saw that PP had the same suggestion!

[Anonymous]

Since your menu so far is completely devoid of any vegetables you may want to go that route! Maybe crudite and dip (I know, but when well done people actually eat it), stuffed mushrooms, stuffed cherry tomatoes, stuffed endive leaves, etc?