Finger Food Recipes ...

[ga_tide_fan]

I am looking for awesome recipes for finger foods that can be prepared in a flash and eaten either while tailgating or sitting in front of the big screen...

Let's see how big this thread can get !!!!!

------------------
You can't strengthen the weak by weakening the strong...

 

[BamaLuver]

Cocktail Sausages with Bacon

1 pkg. 50 cocktail sausages
1/2 bag brown sugar
1 lb. bacon
1 pkg. Toothpicks
**I use a little Jack Daniels **
 
Open package of sausages & drain. Cut bacon longways twice. there will be three sections. wrap sausage with bacon and secure with toothpick. place in crockpot.

When complete, top with the brown sugar. No liquids unless you prefer to add a little whiskey or bourbon. The grease from bacon and the juice from the melted sugar will make a liquid. Cook on high for 3 hours.

Note: My kids like the sausages simply wrapped in croissant dough and baked according to package directions. Serve with a hot mustard, BBQ sauce, etc.

Sausage Balls:

1 pound breakfast sausage
1 pound shredded cheddar cheese
1 cup bisquick
2 tbls. water
 
Mix all the ingredients together. Form into 1-1/2" balls. You can either freeze them at this point or you can bake them at about 400 degrees until golden brown and freeze them afterwards. Great hot.

 

[TideBeliever]

Fried Ricotta Cheese

1 Pint Ricotta Cheese
2 Tbsp. superfine sugar
1 tsp. vanilla extract
1 tsp. grated lemon zest
1 tsp. cinnamon
3 Tbsp. self-rising flour
Peanut Oil
Confectioner's sugar or honey

Preheat deep-frier to 365 degrees with 2 inches of peanut oil.

Mix ricotta, sugar, vanilla, lemon zest and cinnamon in a medium sized bowl.

Add flour a little at a time, stirring until the mixture is fairly stiff.

Drop the dough by tablespoonfuls and cook until browned (about 4 minutes).

Remove to paper towels to drain and powder with confectioners sugar or drizzle with honey or both.

 

[BamaLuver]

Quick & Easy Quesadillas

For easier flipping, place one tortilla in the skillet, top with fillings, and fold in half. Cook as directed, and cut into three triangles.

6 (6-inch) flour tortillas
3/4 cup (3 ounces) Monterey Jack cheese
3/4 cup (3 ounces) shredded Cheddar cheese
1 (4-ounce) can chopped green chiles, undrained
3 medium plum tomatoes, chopped
Vegetable cooking spray
Sour cream
Salsa

Place 1 flour tortilla in a small lightly greased nonstick skillet. Sprinkle with 2 tablespoons each of shredded cheeses. Spread with 1 tablespoon chiles; sprinkle with 3 tablespoons tomatoes. Top with 1 tortilla, and coat with cooking spray.

Cook quesadillas over low heat 2 to 3 minutes on each side or until golden. Remove from skillet; keep warm.

Repeat procedure with remaining tortillas, cheeses, chiles, and tomatoes. Cut each quesadilla into 6 triangles. Serve with sour cream and salsa.

 

[TideBeliever]

Corn and Jalapeno Fritters

1 cup corn kernals (fresh, frozen or canned)
3 eggs beaten
1/2 cup crushed soda cracker crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 jalapeno finely chopped
oil for deep frying

Heat deep fryer to 375 degrees

Place corn in a medium bowl, stir in eggs, crumbs, salt, pepper and jalapeno.

Scoop batter by the spoonful into hot oil for about 4 minutes. Note: dough will be sticky...use 2 spoons ie. one to scrape the dough from the other.

Drain on paper towels.

For dipping sauce:
1 cup sour cream mixed with 2/3 cup hot salsa

 

[bayoutider]

SPICY QUESO DIP

1 lb ground chuck
1 lb hot sausage
1 can cream of mushroom soup
2 cups hot salsa
1 1/2 cups green onions chopped both white and green tops
1 lb velveta cubed
1 lb cheddar cubed

Fry beef and sausage till done. Drain off all the fat. Add mushroom soup and salsa, stir well to mix. Turn stove down to low and add cheeses stirring till melted. Add the green onions at the end and mix well before serving with lots of chips.

Serve with chips.

 

[bayoutider]

SHRIMP SPREAD

8 oz cream cheese softened at room temp
2 lb boiled shrimp chopped fine
juice of 1 lemon
5 green onion tops only minced (can use chive)
Mayonnaise to desired consistancy
hot sauce or Tobasco to taste
1 tbsp Worchestershire
salt and pepper to taste

Mix everything together to the consistancy and taste that suits you and refrigerate overnight. Serve with lots of crackers.

 

[BamaLuver]

Yummm, that shrimp spread sounds delicious!

 

[bayoutider]

TEXAS TRASH

This is the most decadent chex mix I have ever had. A gotta try recipe. Keeps well if you don't eat it all in one day.

1 med. box each of Cheerios, Rice Chex, Corn Chex, Wheat Chex, Cheese Crackers, pretzels.
2 lg cans mixed nuts
1 12 oz jar dry roasted peanuts
2 12 oz bags shelled pecans (if you like pecans like I do add more)

Mix everything together in a turkey roaster or large pan. Heat oven to 275F.

In another pot on the stove mix and heat together:
3 sticks butter or oleo (please use butter)
1 cup bacon or pork fat drippings
3 tbsp garlic salt, onion salt, and Tobasco
2 tbsp Worchestershire sauce

Pour 3/4 of the liquid over dry ingredients stirring constantly so you coat everything and don't get the cereals soggy.
Bake uncovered 1 hour, stirring at 15 min intervals. When you stir, spoon a little of the last 1/4 of the liquid over the mix.

 

[bayoutider]

BOILED SHRIMP

5 lb Large Shrimp
Zataran's liquid crab boil or 1 bag of Zatarans crab boil in a bag.
2 lemons
1 orange
1 large onion
2 bay leaves
3 tbsp red pepper

Put everything but the shrimp in a big pot and bring to a boil. Add shrimp and cook for 3 minutes, only 3 minutes.
Remove from burner and start adding ice to cool down the pot. Let the shrimp sit in the liquid for another 30 minutes to soak up the flavor.

Serve with your favorite dipping sauce.

 

[Streyeder]

Get some good sized skrimp and strips of bacon.

Soak some toothpicks in applejuice for awhile.
Cut bacon in 3rds.
Wrap skrimp with bacon and pin on w/ the toothpicks.
Sprinkle on some garlic salt.
Place under broiler or on grill for a few minutes on each side.

Scrumdiddilyumpcious!




------------------
--Streyeder
"Stupidity should be painful."

Mallet Über Alles!

 

[TideBeliever]

Baked Jalapenos

25 medium jalapenos
1 8 ounce package cream cheese softened
3 cups shredded cheddar cheese
11/2 tsp. worcestershire sauce
4 slices bacon cooked and crumbled

Preheat oven to 400 degrees.
Cut peppers in half lengthwise and remove seeds.
Cook peppers in boiling water for 5 minutes.
Stir together cream cheese, cheddar cheese and worcestershire sauce.
Place 1 heaping tsp. cheese mixture in each pepper half.
Sprinkle with bacon.
Place on baking sheet and bake for 5 minutes.

 

[bayoutider]

<font face="Verdana, Arial" size="2">Originally posted by TideBeliever:
Fried Ricotta Cheese

1 Pint Ricotta Cheese
2 Tbsp. superfine sugar
1 tsp. vanilla extract
1 tsp. grated lemon zest
1 tsp. cinnamon
3 Tbsp. self-rising flour
Peanut Oil
Confectioner's sugar or honey

Preheat deep-frier to 365 degrees with 2 inches of peanut oil.

Mix ricotta, sugar, vanilla, lemon zest and cinnamon in a medium sized bowl.

Add flour a little at a time, stirring until the mixture is fairly stiff.

Drop the dough by tablespoonfuls and cook until browned (about 4 minutes).

Remove to paper towels to drain and powder with confectioners sugar or drizzle with honey or both.

</font>

That sounded too good not to try so I went and got some Ricotta and made a batch.

You folks gotta try this. <a href='http://www.smileycentral.com/?partner=ZSzeb008' target='_blank'><img src='http://smileys.smileycentral.com/cat/4/4_17_4.gif' alt='Bow Down Before You' border=0></a>

 

[bayoutider]

ttt

 

[Bama in VA]

Is there a Costco near you?

Little quiches; already made pigs in blanket; bagel bites. Just check out their frozen food and stock up. Their premade stuff is more popular at many gatherings than the stuff I ( and others) slave over.

 

[ambush32]

It's a little fancy, but....

Hey, GA Tide Fan,

I like this finger food. It's time consuming, but just think of the rave reviews you will get from your friends...

Santa Fe Sushi

3 cups cooked black beans (save some liquid) 1 lb. fresh spinach
2 Tbsp. chopped cilantro ½ lb. jalapeno jack cheese,
1 Tbsp. ground cumin cut into ½-inch strips
1 fresh jalapeno, seeded, diced ½ lb. Colby or Cheddar cheese,
12 oz. boneless, skinless chicken breast, cut into 12/-inch strips
cut into ½-inch strips 1 red pepper, cut into matchsticks
6 (10-inch) flour tortillas 1 yellow pepper, cut into matchsticks
Salt and pepper to taste 1 carrot, cut into matchsticks
1 Tbsp. soft butter ½ cup vegetable oil

Filling: Puree beans in food processor to make a thick paste, adding some of the reserved liquid as necessary. Mix in cilantro, cumin, jalapeno, and salt to taste, reserve.
Season chicken strips with salt and pepper, put on barbecue or broil until done. Stir-fry or lightly steam spinach and cool.
Blanch and shock the peppers and carrot.
To Assemble: Lightly rub oil over tortillas and put in hot skillet for a second or two, just to soften. Spread black bean paste over bottom third about ¼-inch thick. Top with chicken strips in a line, end to end. Place a line of cheese on each side, top with a little spinach and a row of blanched vegetables. Start at the full end and roll evenly and firmly, rub a little butter on the end to act as “glue” to hold it all together. Wrap in plastic and refrigerate 1 hour to firm up.
To serve, slice into 1-inch pieces and serve at room temperature with your favorite salsa or a spicy tomato sauce, cut side up to look like sushi.