Reindeer Potluck Appetizer Bar
When one small bite will do
Cook's Notes: A recipe for success-provide the refreshments and invite guest to bring an appetizer to share. Sharing the holiday spirit with others makes for a fun evening.
Cream Cheese and Bacon Cucumber Bites
Ingredients:- 2 large English cucumbers
- 8 oz cream cheese, softened (I always use a 1/3 less fat)
- 1 cup Italian mix shredded cheese
- 2 crushed garlic cloves or 2 tsp minced garlic
- 2 teaspoons chopped chives
- 1-2 TB. dry Ranch seasoning
- 1/2 cup bacon crumbles or use prepared dry bacon crumbles
- Wash the cucumbers very well and peel them in a zebra pattern. Cut the cucumbers into about 1-inch thick rounds.
- Using a small spoon, scoop out some of the cucumber pulp to form little cups.
- Combine cream cheese, shredded cheese, garlic, chives, ranch seasoning in a mixing bowl. Mix very well until all ingredients are thoroughly combined.
- Spoon the cheese mixture into the cucumber cups. Top off with some bacon crumbs. Refrigerate until serving.
Hot Artichoke and Crab Dip
INGREDIENTS:Cook's Notes: A real crowd pleaser of a dip- it's warm, gooey, cheesy and oh so good!
- 8 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (14-ounce) can artichoke hearts, drained and quartered, patted dry with a paper towel
- 12 ounces lump crab meat
- 1 cup shredded fontina or cheddar cheese, divided
- 1/2 cup shredded pepper jack cheese
- 3 green onions, thinly sliced
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425 degrees. Lightly grease a 9-inch baking dish.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina, white cheddar or cheddar cheese and pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
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Dipping Ideas
Crostini
Tortilla chips
Crackers
Baguette ripped into pieces
Bell pepper slices
Carrots
Make a crudits platter with this dip in the middle
Oreo Truffle Cookies
Cook's Notes: Oreo Truffle Cookieshas only three ingredients;Oreo cookie crumbs, cream cheese and melting chocolate.
Comparedto other cookies on a plate below which took way more time with a lot more ingredients this cookie was the most popular with the crowd. What a surprise!
Cooking Tips:
- Usingtop grade Ghirardelli melting chocolate makes a huge difference in the taste. But it does set quickly so only do two cookie balls at a time and then add your decorative toppings. I did one whole tray not knowing this and by the time I went to add topping decorations they did not stick!! Lesson learned.
- Oreos dont use double stuff or flavored Oreos, just the standard work best here.
- Cream cheese avoid using low fat. Standard full fat cream cheese will give the best flavor and consistency. Make sure cream cheese is softened.
- Paper liners found in baking aisle near cupcake liners.
Directions:
Appetizer Bar Part Two
- Prepare a baking sheet: Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
- Crush Oreos: You will use a total of 36 Oreos. Do 12 cookies at a time in the food processor (use entire cookie, dont remove cream filling) and pulse too fine crumbs. Alternatively this can be done by hand by placing Oreos in a gallon size resealable Chill in freezer 20 minutes for easier handling.
- Shape mixture into balls about 1 large tablespoon at a time. Form into balls and place on lined baking sheet.
- In a bowl melt chocolatein microwave.Do 2 cookie balls at a time covering completely in chocolate and decorate with toppings.
- Place cookie balls in small paper liners. Refrigerate until serving.
- Suggestedtoppings:Crushed peppermint candies, crushed cookie crumbs, sprinkles
Appetizer Bar Part Two