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!!

Peanut Butter Dessert Ball

Great to serve with graham crackers!

Bring 1 8 oz block of cream cheese to room temp.
Add 3/4 c peanut butter- creamy
3 Tbs brown sugar
Mix well and add
1 - 1 1/4 c powdered sugar
 Form into a ball- will be sticky
Roll into a mix of 1 c chocolate chips and 1 c butterscotch chips
Refrigerate 1 hour.

Peanut Butter and Jelly Sandwich Cake

It's a sandwich....it's a cake! After receiving my latest issue of Food Network magazine I had to make this easy, fun cake for our neighbor's boys.
Of course every adult in the room wanted a piece also.-including me!

Cake
*easy version
mix a white cake mix according to package directions
Bake in an 8X8 or 9X9 pan lined and buttered with parchment paper. You will have cake left over.
Remove from pan, cool completely

When cool, slice off the top of cake to even and create a bread appearance. Slice remaining cake in half so it looks like two pieces of bread.

Filling
Jelly
Peanut butter frosting
    Mix 1/2 c creamy peanut butter
     1/2 c softened butter
     3-4 Tbs milk
     powdered sugar- enough to make a spreadable consistency.
Cover bottom layer of cake with peanut butter frosting, letting it gently slide off the edges for effect, top with jelly and place remaining cake on top. Slice into two triangles.



Option 2
Homemade White Cake- Better Homes and Gardens New Cook Book
Preheat oven to 350
2 1/2 c all purpose flour
2 c sugar
1 tsp baking powder
1/2 tsp baking soda
salt
1 1/3 c buttermilk or sour milk
1/2 c softened butter or shortening-( note using butter will slightly yellow the cake as will vanilla that is not clear. This cake was made with butter and it still looked like bread. For pure white use regular shortening such as Crisco and clear vanilla which can be purchased anywhere cake making supplies are sold.)
1 tsp vanilla
4 egg whites

Butter and line 8x8 or 9x9 pan with parchment and butter again.
Combine flour, sugar, soda, powder, and salt. Add vanilla and milk and shortening, mix on low for 30 seconds, then increase to medium and beat for 2 minutes, scraping bowl.
Pour into pan- again you will have extra
Bake until center tests clean, about25-30 minutes.
continue as directed above.

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Brandied Cherries

Brandied Cherries

Wash 2 pounds of cherries, you do not need to pit or remove stems, however you may if you like.
 In medium sauce pan heat over medium
4 c brandy
3/4 c sugar
Heat just until sugar is dissolved, stir in 1 Tbs almond extract.
Place cherries in two quart jars that have been cleaned and sterilized by boiling water bath or dishwasher.
Divide brandy between jars, seal, and refrigerate.

             Recipe from Mary Jane's Farm


Sun Brandied Cherries

  Fill a clean sterilized quart jar with cherries
 add 1/2 c sugar
1/2- 1 cup brandy (enough to fill jar and cover cherries)
Seal lid and place in sun for 4 weeks.
                        cooks.com

I have tasted the first cherries and lets say ooh lala  go easy on them!
Stay tuned for recipes using brandied cherries!

S'mores Bars

Quicker than a campfire s'more bars!
 1 bag mini marshmallows (set aside 1 cup)
 5 Tbs butter
 1 bag of chocolate chips (I used two half bags, one milk and one white)
 1 box Golden Graham's cereal (smaller size)


Chill your chocolate chips 1 hour in the refrigerator or freeze 20 minutes before making bars
Melt the butter in a large pot and add marshmallows- reserve 1 cup of marshmallows for later
When melted pour over cereal in a large bowl and mix well. Stir in remaining marshmallows and chocolate chips, spray 9x13 pan and spray your hands to help keep mix from sticking to you, press into pan and  allow to set.

Apple Angel Cake

 Quick
Easy
Sweet!
2 ingredients is all you need to make this fast super sweet dessert.
Mix 1 package angel food cake mix with 1 can of apple pie filling. Add no liquid.
I first placed the apples in the bowl and chopped them into finer pieces with a kitchen scissors. Then added the mix until well combined.

Spread in a 9 X 13 sprayed pan and bake for 20-30 minutes. I used a stone baking pan and it took about 27 minutes. Do not overbake, cake will be browned on top and edges but will appear as thought it is not completely set. This is when it is done.
Bake at 350
Now....if you use a glass pan, my grandma always said for angel food lower the oven temp to 325.  If I were you I would listen to her.

I also sprinkled on some cinnamon and sugar before baking, this is optional, it is a very sweet dessert so this could put it over the top for you.  Too sweet does not exist for me so I also drizzled on a little caramel topping. We ate it cooled but warm with ice cream would be divine!

Cookie Pie

Pretzel bottom crust
2 c crushed pretzles
1/2 c sugar
1/2 melted butter
mix and press into sprayed pie plate
Bake at 350 for 8 minutes

While crust is baking make filling
1 c room temp butter
3/4 c brown sugar
1/2 c sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/4 c all purpose flour
1 c chocolate chips ( 1/2 standard size bag) you may use milk, or semi-sweet
1 8oz pkg Reese's mini peanut butter cups

Cream butter and sugars, add in eggs and vanilla until smooth.
Mix baking soda and salt into flour with wire whisk and add gradually to creamed mixture.
Next add in chocolate chips and Reese's . Press into crust and bake for another 30 minutes, Do not over bake, cookie should be almost set. 

Dessert Shooters

Quick and easy dessert shooters! Mix 3 oz softened cream cheese with 1/2 c cool whip, layer with caramel ice cream topping and crushed vanilla wafers. Option 2 layer pudding, cool whip and crushed oreos. How easy was that!

Tip: to place pudding etc in deep shot glasses, try putting filling in a pastry bag or in a ziplock bag and cut the tip off.


There are many more options for mini desserts that can be found Here and Here plus check out pinterest! And you can follow me on Pinterest HERE.

Pumpkin Doughnuts

Pumpkin Doughnuts
from Annies Eats

3 1/2 c all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 c sugar
1/2 c butter, softened to room temp
1 large egg
2 large egg yolks
1 tsp vanilla extract
1/2 c milk or buttermilk
1 c canned pumpkin

Oil for frying- canola, peanut, vegetable

Combine flour, powder, soda, salt and spices, blend well. In another bowl mix sugar and butter, add egg and egg yolks, then vanilla until creamy. In a small bowl or liquid measuring cup combine milk and pumpkin,  Next add pumpkin alternately with flour mixture into creamed butter and sugar. Mix well and cover and chill 3 hours.
Heat 3 inches of oil in a large deep fry pan or Dutch oven. Use a thermometer to maintain a temp of 365-370 degrees.
Roll out dough to 1/2 inch thick, cut with doughnut cutter, or round biscuit or cookie cutter. Use smaller shape for centers, Keep holes for frying.
 When oil is heated carefully drop doughnuts in and cook 3 or 4 minutes per side, or until cooked through and golden brown. Doughnut holes will take less time.
When still warm but cool enough to handle dip into cinnamon and sugar or cool completely and drizzle with powdered sugar icing.
Icing
1 c powdered sugar
1/4 tsp cinnamon
dash of cloves, nutmeg and ginger
2 Tbs milk

Cran Apple Crisp

Is there anything better than warm apple crisp on a cool fall evening? I don't know, first that amazing smell in the kitchen then the burst of apple and cinnamon...why not push it to the limit with a little cranberry.


Ingredients
6-8 large apples, peeled cored and chopped
lemon
1/4 c  white sugar
3/4 c dried cranberries
1 1/2 c brown sugar
1 c flour
1 c oats
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 c softened butter + 1/4 c

Place sliced apples into a bowl with lemon, white sugar and 1/2 tsp cinnamon. Mix well, add cranberries, set aside.
spraya 9X13 pan
In another bowl mix brown sugar, flour, oats, 1 tsp cinnamon, nutmeg, cut in 2/3 c butter with a pastry blender or fork until coarse crumbs are made.
Drain apples and cranberries and place in pan, dot with 1/4 c butter. Evenly spread crumb mixture over top and bake at 350 for 30 min or until apples are tender.

Rice Krispie Watermelon

 A fun twist on Rice Krispy bars and a touch of summer any season.
Make rice krispies as directed but use strawberry marshmallows. Stir to cool slightly and form into a oval watermelon shape.
Hints-
if the bar mix is a little cooler it will hold  together better
butter or spray your hands well
I used a piece of wax paper to help shape and then let it cool wrapped in it which also helped to hold the form
 Make a batch of fondant and tint 3/4 of it dark green and 1/4 light green.
roll out dark green about half the size you will need, then place long narrow pieces of light green for stripes, continue to roll fondant blending the two colors together until large enough to cover watermelon.  Make leaves and vine pieces out of remaining fondant

 Spread canned or home made pink icing over cereal bars then lay fondant over, trimming edges and smoothing as you go. Place vine and leaf pieces using a small amount of water to adhere.

 Slice and eat!

Coffee Toffee Ice Cream

National Ice Cream Day June 17th
I just bought an ice cream maker at a garage sale...for $2.00!
For years I have come across recipes and thought I would love to make this, unsure of whether or not I would ever really use a maker I never saved them. I was afraid I might spend money on one and never use it. So 2 bucks was a win, however.....I had saved none of the recipes. I began scouring through my magazine obsession collection to see what I could find.
Paula Dean's Coffee Toffee was what I settled on.

2 quarts half and half
1 quart heavy cream
12 egg yolks (click here for a great cake to make with the egg whites)
4 c sugar
1 c strong coffee, cooled ( make it strong, I drink pretty strong coffee and it still needed more!)
1 12oz bag toffee bars, chopped

In large Dutch oven combine half and half and cream, cook over med heat until almost simmering.
Remove from heat.
In large bowl beat yolks and sugar, (thick), Gradually pour 1/4 cream mix over eggs, whisking constantly to avoid cooking the eggs.
Next stir egg mixture into remaining cream and reheat whisking constantly for 15-20 min until mixture coats the back of spoon. Cover and chill for at least 4 hours,  Stir in coffee and chocolate pieces.
 Pour into ice cream container and follow makers instructions.
Now my machine because it was used did not come with instructions. You can see the model below, so I let it run about 1 hour, used a medium bag of ice and about 1/2 c rock salt. It probably could have went longer but since this recipe requires placing in freezer 4 hours for a firmer texture I am not sure. After the required time in the freezer it set up well. I know many people eat their ice cream right out of the maker, if you did this I am not sure how long it would take to set well enough or if it even would, so allow plenty of time.

the 2 dollar ice cream maker!

the cake you can make with the egg whites! I mean ya gotta have cake with ice cream right? (see link above for recipe)

Chocolate Angel Food Cake

 

Chocolate Angel Food Cake

1 1/2 c powdered sugar

1 c flour

1/4 c baking cocoa

1 1/2 c egg whites ( 10-12)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 c sugar

Frosting

1/4 c butter

1/4 c baking cocoa

2 Tbs milk

powdered sugar

Preheat oven to 375 and move rack to lowest position.

Cake

Sift powdered sugar, flour and cocoa together 3 times. Set aside.

Beat egg whites, cream of tartar and salt until soft peaks form, add sugar 2 Tbs at a time, continue beating until stiff peaks form.

Fold in cocoa mixture about a quarter at a time. Pour into ungreased tube pan. Run a knife through cake batter making sure there are no air bubbles.

Bake 35-40 minutes, Invert over a bottle or on cake stands if your pan has them. Let cool. Release cake by running a sharp knife along edges and center.

Frosting

in medium sauce pan melt butter, mix in cocoa and milk

Add enough powdered sugar for a drizzling consistency. Pour over cake slowly letting some absorb. Apply a couple layers letting them partially set in between.

Peanut Butter and Jelly Bars

2 sticks butter at room temp
1 1/2 c sugar
1 tsp vanilla
2 large eggs at room temp
2 c peanut butter
3 c flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 c raspberry or strawberry jam
2/3 c chopped peanuts (opt)
Spray 9X13 pan, line with parchment paper, spray  paper. Preheat oven to 350

Cream butter and sugar, add vanilla and eggs, mix well then stir in peanut butter.
In separate bowl sift flour, b powder and salt, Add to creamed mixture until combined. Spread 2/3 dough in pan. Next spread jam ( you can heat in microwave a little to thin if you like).
Place remaining dough in small dollops over jam, sprinkle with chopped peanuts. Bake 45 min.
This are a great snack for your peanut butter lover!

Foodie Friday
Sweet as Sugar Cookies

Cocoa Puff Bars

Bring  to a boil
    1 c sugar
     1 1/4 c Karo syrup
Add 1 1/4 c peanut butter, stir until smooth

Pour over 6-7 cups cocoa puffs cereal and 1 c peanuts

Press into sprayed 9X13 pan. Let set.
Sounds too simple to be so good, but mmm they are yummy!

Rhubarb Baklava

From the Apr/May 2011 Taste of Home magazine.
Rhubarb is a baking staple here in North Dakota, it is just beginning to poke through the ground and soon will be 2 feet high. I grew up with it but most of my life would not eat it cooked...it just didn't look good as a pie or jam to me as a kid. I would however, eat the stalks raw...very tart but ooh so good. Once I finally tried it I fell in love!
Now having never tried baklava...you can see why this recipe appealed to me.

Ingredients
1 c butter, melted
1 pkg (20 sheets) phyllo dough
3 c finely chopped walnuts
1 1/2 c finely chopped rhubarb or frozen*
1 c sugar
1 1/2 tsp cinnamon
1 1/2 c honey
Mix walnuts, rhubarb, sugar and cinnamon and set aside.
Remove phyllo from package, keep all remaining dough covered with a moist towel, they dry out very quickly.
note:You may cut the sheets in half for a better fit into 9X13 pan or fold over, brushing with butter on the inside of the fold as you go,  basically every time phyllo touches another layer of phyllo, spread with butter.
layer 5 whole sheets, spreading each with melted butter. This is the part where you must be fairly quick and hopefully not get interrupted.  Remember keep unused dough covered and using a pastry brush spread your butter thoroughly and evenly between every layer of dough.
place 1/3 walnut mixture over top, repeat with another 5 sheets of phyllo (or 10 half sheets)
and 1/3 nut mix....repeat layer again...total of 3 layers ending with dough.

Using a sharp knife cut baklava into 1 1/2 in diamond shapes. Bake at 350 for 35-40 minutes.
Heat honey over low heat until thinned. Pour over warm baklava. Cool completely, cover and let set overnight.

* frozen rhubarb- measure out frozen, allow to drain while thawing, do not squeeze

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Cracked Egg Cupcakes

 What a fun April Fools joke or a great Easter surprise dessert! From  What's New Cupcake......Cracked Eggs!
Materials Needed
12 baked mini cupcakes, flavor your choice
Ready made white frosting
Home made or store bought lemon curd
White melting chocolate, almond bark or Wilton candy melts
plastic Easter eggs
paint brush
empty egg crate

 To make chocolate eggs, melt over double boiler. Lightly oil shells. Here is a tip, use only the top half of egg that is oval on top and elongated, the bottom breaks too easily when removed!

 Place a couple teaspoons of melted chocolate in egg and swirl, using paint brush to cover sides, Place in fridge to harden, repeat, building up chocolate to an even coat with no thin spots. This will take some time so do it a day ahead even!
When set, remove. Some broken pieces are exactly what you need so don't feel bad if you break a couple.

 Frost cupcakes and place a dollop of lemon curd on each. Place Egg pieces and broken chunks on top. Surprise!

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Edible Cookie Bowl

1 1/4 c all purpose flour

1/2 cocoa powder

1/4 c finely ground pecans

1/2  tsp salt

4 Tbs softened butter

2/3 c sugar

1 egg

1/2 tsp vanilla

Cream butter, sugar, egg and vanilla. Mix flour, pecans, salt and cocoa, stir into creamed mixture.

Roll out on floured surface and cut small cookies. 1/8 in thick, I used a 2 inch scalloped cutter.

Cover a bowl, loaf pan or smaller bowls for individual servings with foil. Spray foil and place on another baking sheet.

Begin laying cookies over foil, overlapping and giving a gentle push with finger to help stick.

Once covered bake at 350 for 10-12 min. Let bowl cool, carefully remove, you may want to invert and remove foil from inside of bowl if you have any resistance.

Fill with more cookies, candy, granola (shown above) or use as a trifle by filling with pudding or ice cream.

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Tator Tots and Jello