Reindeer Appetizer Bar Part One

Posted by admin on

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
  • 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
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.
  • Dipping Ideas
    Tortilla chips
    Baguette ripped into pieces
    Bell pepper slices
    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.
  • 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