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Pampered Chef: Appetizer Help Needed

  1. leftymac

    leftymac Veteran Member

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    I've been commissioned to bring the appetizers to the Thanksgiving gathering (about 20 people or so). Since it's in someone's kitchen that I've never been to before, I'm gonna bring something I can make in advance. I want two things.

    First, I'm gonna make the BLT dip.

    Now, I'm at a loss for the second thing. I really want to make the Greek Cheese Torta, but I'm fresh out o' Greek Rub and I'm confident the substitutions won't taste as good.

    Any suggestions? Let the ideas flow. I'll munch on my chocolate covered Ritz crackers while I wait. Don't make me eat the whole box! :angel:
     
    Nov 23, 2009
    #1
  2. leftymac

    leftymac Veteran Member

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    One row of chocolate covered Ritz crackers is gone. Zut alors!
     
    Nov 23, 2009
    #2
  3. NooraK

    NooraK Legend Member Gold Member

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    There are three recipes from the Easy and Impressive Appetizers cookbook on CC. I did the Honey-Apple Brie Bites and Chili-Lime Meatballs for my Recipe Tasting last week. I don't care for brie, but my guests said they liked them. They go into pre-made phyllo cups, so if you cut up the cheese and mix up the apple stuff before hand, you can just assemble and bake on-site. The Chili-Lime Meatballs can be made up to 3 days in advance, and you'd just have to heat them up in the 12" skillet. I thought they were fine, DH would have liked them to have more kick.
     
    Nov 23, 2009
    #3
  4. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I really liked the Chili Lime Meatballs!


    But hey - why don't you just take fudge covered Ritz crackers? Hahahaha....I love those! Since discovering them last week, we've (okay, I've) eaten 2-3 boxes of them!



    If you have a place to heat them up, or make them ahead, and steam them there - my new favorite appetizer is the Steamed Wonton Purses. I serve them w/ Ginger Wasabi Sauce and Thai Peanut Sauce....YUM!!!
     
    Nov 23, 2009
    #4
  5. leftymac

    leftymac Veteran Member

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    I won't have any place to heat anything up :( I'm intrigued by these chili-lime meatballs. I don't have that cookbook though. *hint hint*
     
    Nov 23, 2009
    #5
  6. leftymac

    leftymac Veteran Member

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    Oh how nice the meatball recipe is on the PC website. Too bad my asian seasoning mix is all clumped up :(
     
    Nov 23, 2009
    #6
  7. kam

    kam Legacy Member Staff Member

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    When I made the Chili-Lime Meatballs, after I was done heating them in the skillet, I stuck them in a small crockpot to keep them warm. Worked like a charm.
     
    Nov 23, 2009
    #7
  8. kam

    kam Legacy Member Staff Member

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    You could always do some kind of dip in a crockpot (Queso Dip, Buffalo Chicken Dip, Beef Dip, etc) - unless you are looking for something a little "nicer".

    Clubhouse Chicken Squares are good. Make in advance and keep refrigerated. Or how about a Hot Artichoke & Spinah Dip - I am pretty sure someone on here has done it in the microwave.

    I just looked through All the Best and the Lemon Pepper Crab Canapes looked nice. I am wondering if they are any good.
     
    Nov 23, 2009
    #8
  9. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Keith - the Asian Seasoning mix ALWAYS clumps up. Sometimes it's clumped when I get it. I just take a knife and unclump it. (is unclump a word?) Anyway, it's still okay to use.
     
    Nov 23, 2009
    #9
  10. kcjodih

    kcjodih Legacy Member Gold Member

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    They have an alternative for the asian seasoning mentioned in the book...

    To substitute the Asian Seasoning Mix, add 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.

    Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with 1/4 cup water. Cover, heat 7-8 minutes or until hot. Remove from heat, stir in glaze.

    I'd personally make them and then put them in a crockpot and go :)
     
    Nov 23, 2009
    #10
  11. wadesgirl

    wadesgirl Legend Member Gold Member

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    You know what's even better? I make peanut butter sandwhiches out of ritz crackers and then dip them in chocolate almond bark!
     
    Nov 24, 2009
    #11
  12. floccies

    floccies Member

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    The antipasto from the new appetizers cookbook is excellent and be made ahead of time.
     
    Nov 24, 2009
    #12
  13. mom4angela

    mom4angela Member

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    Okay, I'll bite. HOW do you make the choc. covered Ritz crackers? I'm going to the store in a few minutes.. so DO tell!
     
    Nov 24, 2009
    #13
  14. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    They are very complicated. Go to the Cracker Section of the store, and look for the Christmas Cracker Display...pick up the red box that says "Fudge Covered Ritz Crackers" and take to the check out lane and purchase. Wait til you get to your car, and then rip open the box and start eating. :D:D:D
     
    Nov 24, 2009
    #14
  15. pampcheflisa

    pampcheflisa Advanced Member Gold Member

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    I think you can actually buy them in the store now........but if you were going to make them, I think all they are is Ritz crackers dipped in bark chocolate. HTH!
     
    Nov 24, 2009
    #15
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