Black Olive Penguins and Igloo Cheeseball

Here is a fun idea for your next Winter/Christmas party. Almost too cute to eat!

 For penguins use a jumbo and a small black olive. Slice the jumbo down the center and stuff with cream cheese. Cut a slice of a large carrot and cut out a small triangle, this will make the feet and the slice will be the beak. We also cut the beak in half, thickness wise because it was too thick.
Make a slit in small olive and insert beak, place a toothpick down the center to hold it all in place.

The Penguin Maker

Igloo
Mix 3 packages softened cream cheese with a large bag of Mozzarella, season with salt and pepper. To form igloo use a bowl, shown here is 1/2  of the ball pan from Wilton. Line with Saran Wrap, place cheese inside, cover with another layer and chill.
To make igloo invert and unwrap cheese, pinch and mold by hand, an entrance. Score ice cube design by using a toothpick, dragging it around in circles and then up and down.

Use left over cream cheese for snow around igloo and place penguins.

Planning An Evening with Appetizers- mini foods and desserts

Appetizers for dinner!
 I usually do finger foods for parties, since it is my daughter's favorite way to eat, she would always say, "why don't you make these more often?" My son's biggest complaint was that I never made enough cheese balls for the family. Now that they are both out on their own it seemed a perfect way to have a get together- finger foods- and cheese balls.
We had a table full of bite size yummies and they went fast!

Menu:
Mini pizzas- store bought
wings
sweet chili meatballs
bacon wrapped water chestnuts
mini cheese balls and crackers
deviled eggs
California rolls
ham and cream cheese pinwheels
Finger cookies
Pudding shots
Pumpkin caramel fluff

When planning the layout, I usually get out a dish for each item. I move them around until I have the correct number and placement, then put scraps of paper naming the food item to go there, first so I remember to put everything out, and second if someone helps me, they know where it goes.

Finger Cookies

A day or two ahead you can make foods that store well.
Since it is close to Halloween- we celebrate Fall ourselves but a little ghoulish fun
was had with some shortbread finger cookies.

To make use a basic short bread or low rising cookie dough, shape into fingers, score knuckles with a knife and place a slivered almond for finger nail. Bake as directed, when cool dust with cocoa powder and use red piping gel for blood. Note- this still had too much rise and the fingers were flatter than I wanted so as soon as the came out of the oven I used a spatula to smoosh them inward (kind of like gently sculpting the cooked dough, then let them rest 5 min before removing them to a cooling rack.

Also made one day ahead
California Rolls
Deviled Eggs
Pinwheels- Spread seasoned cream cheese over tortillas, place ham or thin meats and roll up. Slice into bite size pieces. You can also add pickle slices and veggies.
Meatballs can be made ahead and refrigerated or frozen until use, then warm up with any sauce.
Cheeseballs 

The day of-
I made the desserts
Pudding shots
Pumpkin Caramel Fluff-
Mix 1 can pumpkin with 1 c cool whip, 1/2 tsp cinnamon, 1/2 tsp nutmeg and a half a jar of caramel ice cream topping. Place in single serve bowls, top with more cool whip and caramel and add a wafer cookie on top.

Prepare and bake
Bacon water chestnut wraps
Wings
Reheat or cook meatballs
Bake mini pizzas

pinwheels in center, chocolate pudding shooters and pumpkin caramel fluff

California rolls, deviled eggs

mini cheese balls

Meatballs with store bought sweet chili sauce, bacon wrapped water chestnuts

yes, 6 of us scarfed this down! a couple neighbors came by and managed to grab a few leftover scraps
Minis or appetizers are a little work with a big pay off- happy foodies!
Planning
If your having a party and using mini foods, I would plan on 8 - 10 apps per person and 2 mini desserts- minimum!!! that may seem like a lot but
1 egg, 2 bacon wraps, 2 meatballs, 2 pizzas, 2 cheese balls, 1 sushi roll - it adds up fast!!

Stuffed Baguette- and Holiday Buffet

The Stuffed Baguette

  For one 12 inch baguette
Hollow out inside of baguette by cutting off ends and pulling bread out of center. I cut the baguette into two pieces to make it easier and then used a long handle of a wooden spoon.
Filling
8 oz cream cheese
4 oz goat cheese
fresh minced garlic- 1 small clove or garlic powder
pepper to taste
thyme
parsley
basil
finely chopped salami
chopped red peppers
finely chopped olives
I am leaving the amount of spices and meat up to you, tailor it to your taste.
Warm cheeses to room temp and mix together well. Add remaining ingredients and stuff baguette, I went in from each side about half way and again used the wooden spoon to help tap it down. Wrap and chill a few hours, slice when ready to serve.

 This was a great addition to the holiday party table and received much approval. Seen above in slices along with a cheese ball shaped into a snow man.

 Sams club tortellini mixed with pepperoni, salami and olive oil.  Olive ball recipe found here.

 a home made cocoa bar with chocolate stir sticks

And the dessert table.

Coconut Shrimp

Shown in photo, coconut shrimp and regular fried shrimp. 20 count

Clean shrimp remove heads if fresh, peel but leave on tail. Devain and rinse, pat dry.
bowl one- 1 bottle beer*
                 1 c flour*
              salt and pepper to taste
 bowl  two- coconut

* based on 18- 20 shrimp or 2-3 servings, increase amounts for larger batches

Place beer in bowl and let shrimp marinate in it 20 min, remove, add flour salt and pepper
dredge shrimp in beer flour mix then cover in coconut place on a pan and let rest while oil heats.

  Preheat oil in a large pan or deep fryer to 350, add shrimp carefully and turn once cooking about 4-5 min. This depends on the size of your shrimp and the amount you have in at one time.
Serve warm with Thai dipping sauce, sweet and sour, cocktail or tartar sauce.

Cheese Balls

Easy to make and quick to disappear, at least at our house.
Cheese balls are a family favorite, I make them often but my kids will tell you not often enough.
For one medium ball;
Soften 1 8oz package cream cheese
Mix with 12 oz shredded cheese, use cheddar, Monterey Jack, Pepper jack, or any mix or cheese you like.
Now it is up to you, you can leave it simple like that or mix in chopped onions, peppers etc.
Or chopped beef, crab meat, minced shrimp, the possibilities are endless.
For seasoning I usually mix paprika with a hint of cayenne and bit of dried chives.  If you have a powdered spinach dip mix this is also a great seasoning.
Serve with crackers or crusty bread.

Asparagus Rolls

 Phyllo dough
Asparagus
thin sliced ham
Parmesan cheese

Use one sheet of phyllo per appetizer, fold into quarters starting at long end, brush with melted butter or use spray butter to cover entire sheet of dough
place 1 slice of ham and 1 or 2 asparagus spears, roll up and spritz with butter.
Bake at 350 for 20 min
While hot, grate fresh Parmesan over the top and serve.
Be sure and follow directions on package of Phyllo. You must keep it covered with a moist towel when not in use as it dries out very quickly.

Home made Granola

Easy and Yummy, I am not a big one for granola but my friend Dianna shared this recipe for me and I must say it is wonderful! I have made some changes from the original, so feel free to customize it to your taste.

3 c rolled old fashioned oats
1 c sliced almonds
3/4 c shredded coconut
1/4 c wheat germ
1/4 c oat bran
1/3 c dark brown sugar
1/4 c oil
1/4 c maple syrup
1/4 c honey or agave
1 tsp salt
1 c dried cranberries
1/2 c chopped dried apricots, pears or mixture of both
1 c white, milk or dark chocolate chips

Preheat oven to 250
Mix oats, almonds, coconut, wheat germ, oat bran and brown sugar in large bowl
In another bowl whisk together oil, honey, syrup and salt.
Pour over mixture, stir well and place in 13 X 9 pan and bake 1 hour 15 min. stirring every 15 min.
Remove and cool on wax paper. When completely cool place in large bowl, add fruit and chocolate chips, Break up any large pieces and mix well.

 Sweet Tooth Friday

Bacon Wrapped Water Chestnuts

 These are so simple it seems almost silly to post a recipe. But, in case you haven't tried these, you simply must!
Nearly every party we have, we serve these. Rarely are there any left overs.
All you need is a can of whole water chestnuts, a package of bacon and toothpicks.

Cut bacon slices in half and roll around a water chestnut. Secure with toothpick and bake at 400 for about 30 min or until bacon is done to your liking. Crisp is best.
This is exactly how I serve them, however, you may serve with a dipping sauce of your choice.

Easy!

Spinach Wheels

Spinach Wheels.
Can be rolled and refrigerated up to two or three days before.
2 Tbs butter
1 Tbs olive oil
1 package chopped frozen spinach, well drained (10 oz)
finely chopped onion or leek (to taste)
finely chopped water chestnuts
1/2 tsp garlic salt
1/4 tsp black pepper
1 (8oz) package cream cheese, softened
1/2 c grated Parmesan cheese
1 (17.5 oz) package frozen puff pastry, thawed

In medium sauce pan over med. heat, melt butter with oil. Add onion, water chestnuts and saute 5 min, add spinach and heat through, about 3 min.
Add cheeses and stir until melted.
Roll one sheet of pastry to and 11X13 rectangle. Spread half of spinach mixture, leaving a border for sealing.
 Roll up starting with long side, jelly roll style, repeat. Wrap in plastic wrap and chill 2 hours.
 Preheat oven to 350, lightly grease baking sheets, slice into 1/4 slices and bake 25-30 min or until golden. Serve warm.

Cheesy Olive Balls

 Grate 1/4 pound of cheddar cheese
Mix with 1/4 c butter
1/4 tsp paprika
3/4 c flour
Mix well by hand until combined and smooth.
Cover and let sit 15 min.
meanwhile drain 1 jar of stuffed green olives

Pinch off dough by teaspoons and form into a flat round, form around one olive and seal. Place on ungreased cookie sheet and chill 10 min.

Preheat oven to 375 and bake until golden, 10-12 min.

Crab Dip

Take 1-2 pounds of imitation crab meat and separate with your fingers.
Chop 1/2 can water chestnuts
         2 green onions
         1 stick of celery
Add 1/3 c sour cream
1/3 - 1/2 c mayo or Miracle Whip, to desired texture.
Sprinkle with dill weed and salt and pepper to taste.

Peach Glazed Meatballs

1 egg
1 can (8oz) drained chopped water chestnuts
1- 1 1/2 c bread crumbs or panko
2 lb ground turkey
1 8 oz jar peach preserves
1 (12 oz) bottle chili sauce
1 envelope onion soup mix

Combine egg, water chestnuts, and bread crumbs, mix into meat and shape in 1 1/2  in balls.
 Brown evenly until most of pink is out. Combine remaining ingredients, add meat balls and cook over low heat 30 min, sauce will reduce and thicken. Serve with rice.

 

                       Foodie Friday

Stuffed Jalapenos

Clean and remove seeds from jalapenos.  If they are large I like to cut them in half. If you leave hole cut a slit down 3/4 of length of pepper.
Stuff with cheese, soft cheeses work best like goat cheese or cream cheese. Season cheese with salt, pepper and fresh herbs to taste.
Wrap a half piece of bacon around and bake at 350 until peppers cook through about 30-40 min. If your peppers are small go ahead and cook bacon 1/2 way in microwave, they will take less time to cook.

Tomato Pie

(I have not tried this yet..not a typical Northern dish, this one comes from a friend in Mississippi so I hope if you give it a whirl before  I do you will leave a comment and tell me what you thought!)

1 9 inch pie shell, check out my pie crust recipe here.
7 ripe tomatoes, sliced
1 purple onion, sliced
1/2 c mayonaise
1/3 c shredded mozzarella cheese (or cheese of your choice)
1/3 c grated Parmesan cheese
black pepper to taste
cayenne pepper to taste (opt)
2 Tbs finely minced jalapeno pepper - adjust to taste preference!
Garnish with fresh basil and/or oregano

Preheat oven to 350
bake pastry shell until browned, 8-10 min
slice onion and place in bottom of pie crust, slice tomatoes and arrange over onions. Add peppers to taste.
In bowl, combine cheeses, and mayo and jalapenos, spread over pie evenly. Return to oven for 20-25 min or until golden, top with fresh herbs.

Deviled Eggs

Place eggs in cold water and bring to boil, boil 10-15 min. Run cold water over and let sit 5 min. Drain, continue to run cool water over eggs until cool enough to handle. Peel and slice in half. Scoop out yolks into bowl.

I am not going to place amounts here, it will vary according to how many eggs you have and how "wet" you like your filling. 

Mash yolks with fork and add

miracle whip

mustard

finely diced onion or onion powder

relish or finely diced pickles

salt and pepper

paprika

sour cream if you like

and here is a secret ingredient, if you have a spinach dip mix, perhaps like Tastefully Simple, add some of that in, or even a little hidden valley ranch powder.

Sprinkle with a little more paprika and chill

Potato Skins

Clean and bake 6 small baking potatoes at 400 until done and soft on the inside. Be sure and cut small slits to let them vent. Cool completely.

Cut in half and scoop out most of the potato, leave about 1/2 in layer. Set aside for later use.

On each potato skin place cooked crumbled bacon, shredded cheddar cheese, salt and pepper to taste, chives, bake at 350 for 8-10 min or until cheese is melted and heated through. Top with sour cream.

Toppings are up to you, if you would rather use ground hamburger and jalapenos, go for it!

     

shown before baking

Onion Rings

Slice large onions, preferably sweet onions into 1/2 in slices, separate rings

In one bowl place 3/4 c flour

in another bowl, beat 1 egg

In a large shallow dish place 2c of Panko* or regular bread crumbs.You will have to add more as you go along, depending on the amount of rings you are making.

 Take each ring and place in egg, then flour, egg again and then panko.

Place on baking sheet and bake at 400 until crisp, and lightly browned.

Panko will only brown slightly, if you wish for darker crumbs, toast them in a frying pan until golden before breading.

cheese dip

1 8 oz softened cream cheese

1/2 c mayo

1 c shredded cheddar cheese

garlic and onion powder to taste

Mix together, spread in oven safe dish. I used a 10 in round stoneware pan. Top with a sprinkling of pepper and basil. You may add finely crushed Ritz crackers (about 5) to top and even crumbled bacon. Bake at 350 for 20 min. Serve with Ritz or tortilla chips.

Sushi (California Rolls)

 Seaweed, rice wine vinegar and Sticky rice are all available at an Asian market. Many grocery stores will also carry them in the Oriental aisle. NOTE: You must use sticky rice or sushi rice, regular or quick rice will not work!

cook 1 c sticky rice according to package directions

Place in bowl and toss with 1/8 c rice wine vinegar

slice and prepare vegetables and crab.

I use imitation crab sticks, English cucumbers, peeled, seeded and sliced into long strips.

You can slice avocado, asparagus, etc. make it vegan with no meat.

You can also make your sushi with raw fish, shrimp, sliced salmon, tuna etc.

Use a sushi mat, also available at an Asian market, however this is not needed, it just makes rolling a little easier.

Place seaweed onto mat

Spread cooked rice evenly over seaweed and place filling inside, and roll up.

Wrap in plastic and let sit an hour in fridge. Slice when ready to serve.

Use horseradish, sweet and sour or Thai dipping sauce