Help~Best Appetizer~No Cooking?!!?

[sarahlegare]

My hostess wants to do appetizers, but something that we don't have to cook HELP!!!

 

[grayby]

Crudites? With dips made from the seasoning mixes. Friut with a nice sweet dip - the creme for the Strawberry Amaretto Pastries would be nice. A salad?
Or am I heading in a different direction?

 

[pampermemelody]

How about the tomato and basil bruschetta from IGFY book? Since we don't have the bread tubes anymore, you could just slice bread. bring it toasted or just serve it on the bread soft?

 

[climbercanoe3]

What about the Club House Chicken Squares from the All the Best cookbook. You could make the base at home before you go. Nothing else is cooked just added on top.
2 packages (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
2 tbsp mayo
1 small clove garlic, pressed
1 tsp All Purpose Dill Mix (optional)
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 small cucumber
2 plum tomatoes
1/2 cup (2 oz.) shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
Preheat oven to 375° F. Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Use the baker's roller to seal the perforations and press up the sides to form a crust. Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely. Mix mayonnaise, cream cheese, dill and pepper until smooth. Spread over crust. Sprinkle remaining ingredients over cream cheese. Cut and serve.These are really yummy!
Keri-LynETA: Oops the bacon has to be cooked ahead of time too.

 

[janetupnorth]

Is she opposed to the microwave? If you make the wonton chips at home ahead of time, the crab rangoon dip is delish!

 

[jlevernier]

FAVORITE! Apple Berry Salsa! No question!

--Jenny L

 

[sarahlegare]

Thanks everyone!! I'll definately run these by her!! My thought is she's SUPER ANAL about her kitchen being clean...I know her, a little anyway, and she seems the type to be meticulous! She mentioned not wanting to have to clean her oven~I'm sure it's 10x cleaner than most of my hosts, KWIM?!? Should be a really good show though! Thanks all!

 

[Christ Follower]

What if you did the Avocado Salsa cups (from the SB cookbook) and just pre-made the tortilla cups. Then you can just demo the filling.

 

[PC_CPR]

The following no-bake appetizer is always a hit with my hostess/guests. It's from last year's SBRC. The Pampered Chef ®
Artichoke & Sun-Dried Tomato Tapenade
Recipe1 jar (6 ounces) marinated artichoke hearts
6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together using Food Chopper. Serve with Homemade Flatbread, if desired.Yield: 12 servingsNutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 gIt fits nicely in my Simple Additions small square that came with the kit.

 

[Chef Kearns]

The Curried Chicken Lettuce Wraps are my fave!! They are soooo delicious! I have never been able to find Bibb lettuce when I make this recipe (the day after I serve it sure) so I just serve with whatever lettuce is in the store, Club crackers or Wheat Thins. Yum-Yum-Yummy!!

 

[chefann]

If she doesn't want to clean her oven, how about her microwave? Many of the hot dips are good in the micro. If not, the Clubhouse Chicken Squares or Apple Berry Salsa are always a big hit. The Artichoke Tapenade (That Cath posted) sounds really good too.

 

[chef131doreen]

ALSO THE BACON ,lettus and tomato dip , just cook the bacon ahead of time

 

[ChefBeckyD]

The following no-bake appetizer is always a hit with my hostess/guests. It's from last year's SBRC.

The Pampered Chef ®
Artichoke & Sun-Dried Tomato Tapenade
Recipe


1 jar (6 ounces) marinated artichoke hearts
6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)


Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together using Food Chopper. Serve with Homemade Flatbread, if desired.


Yield: 12 servings

Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g

It fits nicely in my Simple Additions small square that came with the kit.

This is SOOOO good!

For a sweet "appetizer" - the new double chocolate cinnamon dip with apples is delish!

 

[chefjwr]

Has anyone made the Avocado Salsa Cups? I was cooking with my recruit Tuesday and those prepared tortilla squares just would not stay in those mini muffin cups and make a cup shape. I used 11 " Burrito tortillas and followed the directions in the Fall 07 Season's Best. They were good but trying to make it work was time consuming and we ended up having to cut the 6" squares into triangles and arrange in the cups. This doesn't hold in the ingredients as well and isn't as pretty. Practice this before a show--this problem really is a time waster. Does anyone have any experience with this recipes and any tips? The avocado salsa is delicious!!

 

[ChefBeckyD]

Has anyone made the Avocado Salsa Cups? I was cooking with my recruit Tuesday and those prepared tortilla squares just would not stay in those mini muffin cups and make a cup shape. I used 11 " Burrito tortillas and followed the directions in the Fall 07 Season's Best. They were good but trying to make it work was time consuming and we ended up having to cut the 6" squares into triangles and arrange in the cups. This doesn't hold in the ingredients as well and isn't as pretty. Practice this before a show--this problem really is a time waster. Does anyone have any experience with this recipes and any tips? The avocado salsa is delicious!!

They can be tricky. What I found that helps is to spray the tortillas with some vegetable oil (using the kitchen spritzer) before cutting them. This softens them up a bit, and helps them stay in the cups better.
Also - the brand of tortilla seems to make a difference. I was making them with part Azteca brand, and part with some tortillas from Aldi's.....and the ones from Aldi's worked much better. Held their shape, didn't crack or tear, and looked prettier once baked!

 

[janetupnorth]

Wonton wrappers also make a good substitute for those who just can't get the tortillas down...

 

[chefann]

Thinner tortillas work better than the thick ones, too. There's too much "spring" in the thick ones, and they want to pop out of the cups.

 

[chefjwr]

What I used that did not work well at all (even with lots of oil and cutting slits on all 4 corners) was the Tia Rosa 8 Flour Tortillas Burrito Size --just regular white tortillas--not diet or whole wheat-still no go. Don't use them--it doesn't work. Anyone have some brands that did work?
Ann--you are right. The tortillas I detail above are quite thick and me and my recruit think that it was the problem.
Janet--wonton wrapper--great idea. I will not use this recipe at a party until I have made it work. I hope your idea will help with this.