When it comes to summer party appetizers, I believe the easier the better. If you can at least have it prepared the night before that is best. Stuffed mushrooms, nacho beef dip and chocolate covered cherries can be done in advance. The others are easy enough to do minutes before company arrives or on the spot. Here here are a few ideas to make your party a success.
BACON WRAPPED CRABMEAT
1 pound sliced bacon, slices cut in half
8 ounce crabmeat
1/4 cup duck sauce or honey mustard
This is my all-time favorite appetizer because your guests will think you went all out and in reality, it is easy.
Spread the bacon (cut in half) on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon and roll. Put on medium high barbecue or you can broil. Turn as needed until bacon is brown and crispy. Take out and place on plate. Stick a toothpick in several pieces.
Serve with duck sauce or honey mustard. Serves 10-12..
This can be done with shrimp if you prefer, but it rolls much better with crabmeat.
CHOCOLATE COVERED CHERRIES
Dipping chocolate
Package of fresh strawberries (size depends on how many you want to make)
Melt chocolate as directed on package. Dip strawberries into melted chocolate and let drain. Put on wax paper in a pan and put in refrigerator about 30 minutes. This is easy to do the night before and always a party pleaser.
STUFFED MUSHROOMS
15-18 large mushrooms
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
1/4 cup finely chopped walnuts
2 crumbled pieces of bread (flavor of your choice)
1 tbsp grated Parmesan cheese
1/2 tbsp Herb Seasoning
Ground black pepper
1/2 tsp paprika (optional)
Preheat oven to 350 degrees. Clean mushrooms, remove and finely chop stems.
Heat oil in a non-stick skillet. Sauté chopped mushroom stems adding onions, garlic and walnuts until onions are tender. Remove from heat.
Stir in crumbled bread, parmesan cheese, herb seasoning and pepper. Stuff mushroom caps, packing firmly. Put mushrooms in baking dish. Sprinkle tops with paprika.
Bake 20 to 25 minutes. Serves 10 to 12.
Do this in advance and re-heat and serve.
NACHOS AND BEEF DIP
If you are going to have a party, a dip is a must. I like this one because it has beef and gives the dip more substance.
12 oz ground beef
2 red chilies
3 scallions
1 1/2 cup sour cream
1/2 cup cheddar cheese, shredded
1 can refried beans
Salt
Pepper
Cook ground beef. Once browned, add chilies and cook stirring for 5 minutes. Add scallions, salt and pepper and cook for 5 minutes longer.
Heat re-fried beans in stove or in microwave.
Arrange some nachos on a plate and place beef on top. Then coat with re-fried beans, sour cream and then sprinkle cheese. Place additional nachos in another bowl. You may want to place guacamole on the side for those that enjoy it. Not everyone likes it so I do not place it in the main dip. You can make also make this in advance and microwave the dip to serve hot or, if you like, serve it cold.
Serves 8 to 10.
PIGS IN A BLANKET
1 package small cocktail wieners
1/2 cup shredded Colby jack cheese
2 packages crescent rolls
Honey barbecue sauce, ketchup or duck sauce
Unroll crescent rolls and cut into thirds. Sprinkle shredded cheese over triangles. Roll hot dogs in crescent.
Place on greased cookie sheet.
Bake at 350 degrees for about 10 minutes or until golden brown.
Serve with dip of your choice. Makes 26 to 30 hot dogs.
This probably needs to be done as company arrives but if you prepare in advance all you need to do is place it in the oven. This appetizer is an oldie but goodie. Everyone still loves these little treats. So, do not overlook making these.
Don’t forget FINGER FOODS to go on top of crackers and Melba toast. Some good choices are tomato wedges, olives, pickles, cheese, pepperoni, cucumber and carrot slices. It’s best to let each person choose which topping they want on crackers rather than topping them yourself. Also include celery sticks topped with cottage cheese.
