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JudyW

Here are some of my favorites I depend on....

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Joined: Feb 17, 2006

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Posted to Thread #30249 at 4:02 pm on Apr 21, 2018

These are from my frozen appetizers file.....

Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green onion.

Cut crusts of the bread. Roll bread thin with rolling pin. Spread cheese
mixture on bread.

Roll up and cut into three logs. Dip logs in melted butter. Put
on foil lined sheet. Freeze. Put in plastic bags.

Bring to room temperature before baking. Bake at 400 for 12-15 minutes until golden brown.
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Flaky Pesto Olive Pinwheels
Makes about 100

12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or coarsely -- chopped

Beat together cream cheese, parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log.

Repeat with remaining pastry, filling and olives.

Freeze logs until solid (or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.
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Prosciutto and Gruyere Pinwheels
Makes about 40

Made these last night they are to die for.

3/4 cups finely grated gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4 oz. frozen puff pastry sheets, thawed
1 large egg beaten lightly
2 oz. thin sliced prosciutto

In a bowl combine gruyere, and sage.

On a lightly floured surface arrange pastry sheet with short side facing you and cut in half crosswise. Arrange one half of sheet with long side facing you, and brush edge of far side with some of the egg. Arrange half of the prosciutto evenly on top of sheet, avoiding the egg brushed edge and top with half of the gruyere mixture.

Starting with side nearest you, roll pastry jelly roll fashion into a log and wrap in wax paper, make another with the other sheet of pastry. Chill seam side down until firm at least 3 hours.

Cut logs crosswise into 1/2 inch thick pinwheels and arrange cut side down on baking sheet one inch apart. These can be frozen at this point and put into plastic bags.

Preheat oven to 400F and lightly grease 2 large baking sheets. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm.
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Olive Cheese Puffs
Makes 50 puffs

2 c grated sharp cheddar cheese
1/2 c soft butter 1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives

Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika. Mix well. Wrap 1 teas. of batter around each olive. Freeze puffs! Bake when frozen at 400F. for 15 minutes.
These are DELICIOUS. They also work well stuffing with nuts, black olives, figs, etc.
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Sausage Balls with Apple and Raisins.

1 lb mild bulk sausage
2 cups buttermilk baking mix
1 1/2 cups grated apple with the peel
1 cup raisins
1/2 cup chopped pecans.

In a medium mixing bowl combine uncooked sausage, baking mix, apple, raisins and pecans mix well.

Roll sausage mixture into 1 inch balls and place on a rack in a shallow pan. bake in a preheated 350 degree oven 15 to 20 minutes or till browned. Turn occasionally while baking.

Serve immediately or freeze then thaw and reheat before serving.
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Sausage and Cheese Rounds

1 pkg. cocktail bread (rye)
1 lb. sausage or ground beef
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce

Brown meat, drain. Melt cheese; mix together meat, cheese and Worcestershire sauce.

Spoon onto bread and lay on cookie sheet. Freeze; when solid, store in freezer bags in freezer.

When ready to use, bake at 350 degrees until bubbly, 10 to l5 minutes.
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Tiny Cheesecakes
Makes 24 Cheesecake Tarts
One of my favorite quick recipes. If you like quick cheesecake, try this:

Beat well, and then add to pre-baked tart shells:
1 pkg (8 oz) Philadelphia cream cheese
300 ml Eagle brand sweetened condensed canned milk
1/4 cup lemon juice.

Spoon on a teaspoon of cherry pie filling just before serving as a topping, if desired. Chill 3 hours. Freezes well.
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I make this every Xmas:
Keep them in the freezer until you need them.

Mushroom Roll-Ups
Makes 4 dozen mini-rolls or 16 egg-roll size rolls

1/2 c very finely chopped onion
1/2 tsp salt
1/2 lb very finely chopped fresh mushrooms
1/4 tsp pepper
1/4 c butter
1/4 tsp garlic powder
8 oz cream cheese
1 loaf ( 16 slice) white bread
1/2 tsp Worcestershire sauce

Saute onions and mushrooms, in butter, until very soft. Add cheese and remaining ingredients. Stir until cheese is melted. Cool.

Remove crust from bread slices. Roll each slice flat with a rolling pin. Spread with cooled cheese mixture. Roll up each slice. Brush lightly with melted butter. Freeze solid.

When ready to serve, remove from freezer, cut each roll into 3 pieces, and bake in a 400 oven for 10-15 minutes, until lightly browned. Serve hot.
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Parmesan Bacon Wraps

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverly wafer crackers
Parmesan Cheese
Cut the bacon in half. I use a small baby spoon and put a little parmesan cheese on each cracker. Wrap 1/2 piece of bacon around and put on rack over pan. (I usually use the broiler rack that came with my oven, or sometimes when I have all ovens and racks going I use jelly roll pans with wire cooling racks on top)Put these in a 250? oven (no higher) and bake really slow for 1-1/2 to 2 hours until brown and crisp. Cool and freeze until needed. To reheat just put in a 300 degree oven (thawed bacon wraps) just until warm. I usually drain on paper towels before putting out.

I make hundreds!!!! of these at Christmas and do weeks in advance.
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Mini Sausage Quiches

1/2 cup butter softened
3 oz cream cheese softened
1 cup flour
1/2 lb bulk sausage
1 cup shredded Swiss cheese
1 Tbsp snipped fresh chives
2 eggs
1 cup half and half
1/4 teaspoon salt
dash cayenne pepper

Crust:
Beat butter and cream cheese in medium bowl till creamy. Blend in flour. refrigerate 1 hour. Roll into 24 (1 inch) balls and press into mini muffin cups.

Preheat oven to 375.

Filling:
Crumble sausage into small skillet. Cook over medium heat till browned stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups and sprinkle with Swiss cheese and chives.

Whisk eggs half and half salt and cayenne until blended pour over sausage in pastry shells.

Bake 20 to 30 minutes or till set. Remove from pans serve hot.

These can be frozen and reheated for about 10 minutes. I am sure that you can make them in a bigger pan like one of those individual pie pans if you are looking for something more substantial, I guess it would just have to do with the measuring of the dough.


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