Fall is here and it’s the perfect time of year to serve appetizers to a crowd! For football season, you need delicious tailgating food. Try serving a new appetizer after each quarter to keep it fun and interesting. Or, the next time you’re sitting around a fire with your friends enjoying the weather, serve them a small plate of appetizers. It’s a great way to get a little taste of a variety of foods. Don’t forget they’re also great for holiday parties! After all, a party is only as good as the food you serve!!!
Hope you will give these delicious appetizers a try for your next party!!
Crab Stuffed Mushrooms
-1 lb. Fresh Mushrooms, cleaned
-4 Oz. Cream Cheese
-6-7 Oz Crabmeat (Can use in can. Just make sure to drain)
-2 Green Onions, chopped
-¼ C. Parmesan Cheese, grated
-¼ C. Monterey Jack Cheese, shredded
-1/3 C. Hellman’s Mayonnaise
-¼ tsp. Hot Pepper Sauce (I use Frank’s but you can use your favorite one)
-2 Tbsp. White Wine (Optional)
- In a medium bowl, combine cream cheese, crabmeat, green onions, cheeses, mayonnaise, hot sauce and wine (optional).
- Wipe mushrooms clean with a damp towel. Remove Stems and spoon out gills.
- Fill the mushroom caps with rounded teaspoons of filling and place them in an ungreased shallow foil pan. Sprinkle top with paprika.
- Cover with foil. Grill over medium-heat for 12 -15 minutes or until mushrooms are tender and bubbly.
Terri’s Two Cents:
**Can also cook in the oven at 350 in a shallow baking dish for 12-15 minutes.
**You can also use light Cream Cheese for the recipe.
PIZZA STUFFED JALAPENO POPPERS
-15 Jalapenos, cut in half and seeded
-1 lb. Sweet Italian Sausage, cooked and crumbled
-4-5 Mushrooms, finely chopped
-4 Oz. Cream Cheese
-½ C. Cheddar Cheese, shredded
-½ C. Monterey Jack, shredded
- Preheat oven to 375 degrees
- Line your baking sheet with parchment paper or aluminum foil.
- Combine the sausage, cream cheese, mushrooms and 2/3 cup of the cheese together.
- Using your hands, mold the sausage cheese mixture into each jalapeno half.
- Pour the pizza sauce over each one and top with remaining Cheese.
- Bake for 15-20 minutes or until jalapeno is no longer crunchy.
Terri’s Two Cents:
**You can also put in a foil pan, cover with foil and put them on the grill to heat them up.
**Can also use Pepperoni, Canadian Bacon or a combination of meats. You can use any kind of meat that you like. You can also add onions or green peppers if you like them.
Twice Bake Potato Bites
-2 Tbsp. Olive Oil
-1 Ib. Baby Red Potatoes (about 14-16)
-2 Tbsp. Butter
-2 Tbsp. Sour Cream
-1 Oz. Cream Cheese
-2 Pieces of bacon, cooked and crumbled
-½ C. shredded Cheese (any kind such a Cheddar, Colby Jack or Monterey)
-2 Tbsp. Milk
-1 Green Onion, sliced or 2 Tbsp. fresh chives
-Salt and Pepper to taste
- Preheat oven to 400 degrees
- Scrub the potatoes and dry them. Prick each potatoes a couple of times with a fork to let the steam escape.
- Toss the potatoes in the olive oil and place on a baking sheet. Bake for 30 minutes or until tender. Cool slightly
- Reduce oven to 350 degrees
- Using a sharp paring knife, slice the top off of each potato and use a small spoon or melon baller to scoop potato out and add to a mixing bowl. Leave about ¼ of the potato shell. This will keep the form of the potato.
- Add the butter, sour cream, cream cheese, crumbled bacon, ¼ cup shredded cheese, milk and salt/pepper.
- Mix until potato mixture is smooth and then stir in green onions or chives.
- Scoop the mixture into the hollowed out potato with a spoon or put the potato mixture in a quart size bag and snip the corner of the bag. Mound up on top and top with remaining cheese.
- Bake until cheese is lightly browned and the filling is warmed through, about 15-20 minutes.
Terri’s Two cents:
**You can use light sour cream and cream cheese