Cucumber Shrimp Appetizers

This fresh-tasting shrimp spread makes a cool summer low-fat snack or appetizer. Cucumber slices are a fun and healthy alternative to crackers. I’ve made this recipe both with and without the pineapple and both are very refreshing.

Cucumber Shrimp Appetizers

1 can (8 ounces) unsweetened crushed pineapple, drained
1 can (4 ounces) tiny shrimp, rinsed and drained
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped green onion
2 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh dill or 1/2 teaspoon Watkins Dill
1 medium cucumber (8 inches), cut into 1/4-inch slices
Fresh dill sprigs, optional

In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired. This recipe makes 32 appetizers.

Tips

  • Fresh small cooked salad shrimp can be substituted for the tiny canned shrimp.
  • Store bought cucumbers often have a wax coating so scrub cucumbers before using. Scrape the tines of a fork lengthwise down the cucumber around all edges for a decorative ridged effect.

Eleisia
http://www.NotJustVanilla.com
http://www.everydaynecessities.com

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Mozzarella Sticks

This simple recipe for Mozzarella Sticks makes a  fantastic snack for your holiday appetizer tray. Crunchy outside, gooey cheese inside – a treat all ages will love.

Mozzarella Sticks
12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Your favorite marinara or spaghetti sauce

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.

In an electric skillet, heat 1/2 inch of oil to 375° F.

Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve warm with marinara sauce. Yield: 1 dozen.

Happy New Year!

Eleisia
www.NotJustVanilla.com

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Kabob Appetizers

Appetizer-sized kabobs are fun to make and fun to eat. They can be created from a variety of ingredients. These recipes are made from tortellini, salami, cheese, and olives. Using decorative skewers makes them look even more festive. Plan two kabobs per guest.

Antipasto Kabobs
1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Fresh parsley sprigs, optional

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers.

Tortellini Appetizers
18 refrigerated cheese tortellini
1/4 cup fat-free Italian salad dressing
6 thin slices (4 ounces) reduced-fat provolone cheese
6 thin slices (2 ounces) Genoa salami
18 large pimiento-stuffed olives

Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours.

Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick. Yield: 1-1/2 dozen.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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Mini Greek Pizza Muffins

All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike. These muffins are another delicious finger food for your New Year’s Eve party.

mini-greek-pizza-muffins

Mini Greek Pizza Muffins
2 tablespoons extra-virgin olive oil
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 teaspoons Watkins Baking Powder
1/2 teaspoon Watkins Oregano
1 teaspoon sugar
1/4 teaspoon Watkins Garlic Powder
1/4 teaspoon salt
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste

Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes

Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl

Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full

Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature. Makes 24 mini muffins.

Make Ahead Tip
Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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Mini Mushroom and Sausage Quiches

These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your New Year’s Eve party.

mini-mushroom-sausage-quiches

Mini Mushroom and Sausage Quiches
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced green onions
1/4 cup shredded swiss cheese
1 teaspoon Watkins Black Pepper
5 eggs
3 egg whites
1 cup milk

Tip
A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.

Position rack in center of oven; preheat to 325 degrees F. Coat a nonstick muffin tin generously with cooking spray.

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in green onions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Make Ahead Tip
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Wishing you a happy, healthy, and prosperous New Year! 2010!

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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Great Hor’douvres for Father’s Day!

As moms, we often get spoiled on Mother’s Day with special gifts, special food (like these yummy hor’douvres) and lots of special attention.  While Dads don’t say it often, they enjoy a good show of attention and appreciation, too.  Father’s Day is the perfect opportunity to show the “Dad” in your life how much he means to you and your family!

It’s been said that “the way to a man’s heart is through his stomach.” Why not appeal to his stomach (and heart) with some Great Hor’dourves for Father’s Day!?!  If you want to go above and beyond weenies on a stick – here are a few suggestions to make this Father’s Day special:

Antipasto Kabobs

1 package (9 oz) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
¾ cup Italian dressing
40 thin slices pepperoni
20 thin slices hard salami, halved

Cook tortellini according to package directions.  Drain and rinse in cold water.  In a large resealable plastic bag, combine the tortellini, olives, and salad dressing.  Seal bag and turn to coat; refrigerate for 4 hours or overnight.

Drain and discard marinade.  For each appetizer, threat a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, and ripe olive on a toothpick or short skewer. (You could jazz this up and even out the spice with little chunks of mozzarella or slices of provolone cheese, too!)

Bacon Water Chestnut Wraps

1 pound sliced bacon
2 cans (8 oz each) whole water chestnuts, drained
½ cup packed brown sugar
½ cup mayonnaise
¼ cup chili sauce

Cut bacon strips in half.  In large skillet over medium heat, cook bacon until almost crisp, drain.  Wrap each bacon piece around a water chestnut and secure with a toothpick.  Place in an ungreased 9×13 baking dish.

In a small bowl, combine the brown sugar, mayo, and chili sauce.  Pour over water chestnuts.  Bake, uncovered at 350 degrees for 30 minutes or until hot & bubbly.

For a meatier take on this, try these Marinated Scallops Wrapped in Bacon.  Yum!

Chicken wings are another great offering for that special Dad!  There are so many different versions to match a variety of tastes, and they’re not difficult to make!  One of these might spice things up your Father’s Day Honoree:

Restaurant Style Buffalo Chicken Wings

Honey Garlic Chicken Wings

Thai Chicken Wings with Peanut Sauce

Baked Barbecue Chicken Wings

So, this year – go beyond the soap-on-a-rope or flashy tie and feed Dad’s appetite for good food.   It’ll show how much you care!

Debbie Taylor is a wife and busy stay at home mom of 2 daughters.  She enjoys blogging, baking & cooking – and is addicted to coffee & tea.  When she’s not blogging at The Queen Mommy’s Cafe, she’s hosting princess tea parties.

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