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Finger Foods

12 years ago

We are having a retirement party for our Church Director. We are supposed to bring Finger Foods. I love the recipes that I see on here,so maybe you can share your favorites.

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Comments (16)

ellendi
12 years ago
Not recipes but I love: cooked, yet slightly hard asparagus wrapped in prosciutto.
Triangle toast, or a thin cracker with smoked salmon, red onion and capers or dill.
Put tiny mozzarella balls with cherry tomatoes on fancy toothpicks.
If you have access to an oven, bring pigs in blankets and bake there. Serve with mustard.
Cooked shrimp tray with cocktail sauce.
The classic spinach and artichoke dip in a bread bowl. Serve with crackers.
Cheese and cracker platter with grapes.
Looking forward to seeing what everyone else comes up with. I love finger foods.
ravencajun Zone 8b TX
12 years ago
Those tortilla roll ups are very easy and you can use so many different items in them. I usually use cream cheese chives and thinly sliced ham or turkey or even bacon crumbles and what ever else I have around that sounds good. Oh sliced black olive I like that.

We love boudin balls but you have to be able to buy boudin in your area.

Little smokies sausages wrap a piece of bacon around secure with tooth pick and either bake or fry.

And of course chicken drummetts fried or baked with buffalo hot sauce or bbq sauce.
Related Discussions
Fried fish - finger food or fork food?
Q
Comments (31)
I made fish and chips on Sunday, and I used a recipe similar to Ann's, except that it has egg in it, and I dredged the fish in seasoned flour before dipping it into the batter. It probably came out too thick for Ann's taste, but Kevin and I liked it. When making the chips, I cut the potatoes into 1/2" (or slightly smaller) strips and stored them in ice water for a couple of hours. Then I deep fried them at 350 degrees for 3-4 minutes, drained them on paper towels, and left them to cool while I prepared the fish. After I was finished cooking the fish, I refried the potatoes at 375 degrees for about 7 minutes, and they came out better than any other fried potatoes I had ever made before. I had been aware of the twice cooked method for years but had never gotten around to frying any myself because I feel like I get enough fried potatoes when I go out. However, these were so much better than what I get in restaurants that I will make them again fairly soon. Also, I was suprised at how much cheaper russet potatoes were than the potatoes I usually buy. I ate the potatoes with a fork, as I did the fish, which was some kind of "rock" fish from Canada. I also made tartar sauce and a soy/mirin dipping sauce for tempura turnips that I did not get around to cooking. I plan to cook the turnips tonight and also make some crab hush puppies, which will be a new experiment for me. Lars
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Need ideas for 'elegant' finger foods for a Sweet 16!
Q
Comments (30)
Sounds like fun! Something we've done for several parties is to cook up a selection of sausage bites (chicken apple/sweet Italian/Sun dried tomato) etc. We've particularly loved serving Bruce Aidell's, but you can find great varieties everywhere. So we pre-cook, and serve in a chafing dish with toothpicks and 3 selections of dipping mustards (whole grain, honey mustard, horseradish). They go like hot cakes every time for adults and kids. Stuffed mushrooms are always another big hit and easy to do in quantity. I've done crab stuffed, cheese stuffed, sausage stuffed. It's all good. Another idea that serves a crowd is a carving station. For New Year's, we did tri-tip roasts with little rolls on the side and horseradish sauce. I've also pictured doing a ham with little biscuits and selections of spreads and chutneys to go with it. And as mentioned above, a large smoked salmon with creme fraiche and red onion. It's all the little sauces and choices that make it seem so elegant. Don't forget a large cheese and fruit tray (and I don't mean cubes ;-), with large triangles of a wonderful blue, aged goat, or even a tete de moine (with a girolle!), perhaps with quince paste and honey and a cracker selection. As a side note, we're having a Sweet 16 for our daughter this weekend, but we're going the bonfire route. There will be the standard fare available by the fire including dogs, s'mores etc. Then in the kitchen we'll have finger foods such as ravioli/marinara, shrimp cocktail, veggies, that sort of thing. I'm also setting up a hot chocolate bar as it's supposed to be in the low 40's later in the evening, so I'll have teens in and out. As mentioned a few times above, just having stations even for the lowly hot dog turn it into a fun and elegant affair. I would love to see what James Beard would do with a hot dog station! Anyway, it sounds like a lot of fun, a definite challenge and a chance to show off your cooking skills!
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Need ideas for vegetable ' finger foods'
Q
Comments (13)
I have made all of these in the past and they have always been VERY weel received! Oh and I love sauerkraut balls that Linda mentioned, but mine have corned beef/ham bits in them so they really aren't veggie. Alexa **************************************************** Eggplant caviar From Kyra’s Secrets of Russian Cooking 1 large eggplant 1 large onion, chopped very fine 1 small can tomato paste 1 green pepper chopped very fine 1 tsp vinegar (or slightly more) 2 tablespoons olive oil 1 tsp powdered sugar salt & pepper to taste Bake the eggplant until tender. When cool, skin it and chop very fine. Saute onion and pepper in 1 tbsp of olive oil. Add tomato paste and simmer 4-5 minutes, add in the remaining oil. Add vinegar, sugar, salt, pepper and chopped eggplant. Cook very slowly over low heat for 20 minutes, adding more oil if needed. Remove from heat and put in a container in the refrigerator. Serve very cold with thin sliced black pumpernickel and unsalted butter. ******************************************************** Roasted Pepper and Artichoke Puffs (about 4 dozen) 2 Tbsp unsalted butter 1 bunch scallions, trimmed and minced 2 cloves garlic, minced 1 can (13 ¼ oz) artichoke bottoms, drained and cut into ¼ inch dice 3 oz thinly sliced prosciutto , minced 3 Tbsp finely shredded fresh basil 2 oz Parmesan, grated (about ½ cup) 2 oz Jarlsberg or Gruyere cheese grated (about ½ cup) 1 Tbsp fresh lemon juice ½ cup Hellman’s mayonnaise 3 erd bell peppers 3 yellow bell peppers ¼ cup olive oil 2 Tbsp balsamic vinegar Fresh ground pepper & salt to taste 1. Melt the butter in a small skillet over medium high heat. Add the scallions and garlic and cook, stirring frequently, until just softened about 2 ��" 3 min. Transfer to a med mixing bowl. 2. Add the artichoke bottoms, proscuitto, basil, parmesan and Jarlsberg to the scallions and toss to combine. Sprinkle with lemon juice and pepper. Bind the mixture with mayo and refrigerate at least 1 hour. 3. Prepare the peppers: Preheat the oven to 400F. Stem & seed each pepper, then cut into chunks about 2 x 1 ½ inches. Place the peppers in a single layer in a large shallow baking dish. Drizzle peppers with olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from the oven and let cool. When ready to serve the hors d’oeuvres, preheat the broiler. Mound about 2 tsp of the artichoke mixture onto each pepper wedge. Arrange in rows on a baking sheet and broil 3 ��" 4 inches from the heat until puffed and bubbly about 2 minutes. Let cool a few minutes then transfer to a tray and pass with plenty of napkins. From Cold-Weather Cooking by Sarah Leah Chase ********************************************************** Tapas Sherry Mushrooms Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices. Serves 4 10 minutes preparation + 12 minutes cooking Difficulty: Medium Ingredients 1/4 cup (2 fl. oz) olive oil 4 cups (8 oz) mushrooms, wiped clean and quartered 6 cloves garlic, minced 3 tablespoons dry sherry 2 tablespoons lemon juice 1/2 teaspoon dried red chile, seeded and crumbled 1/4 teaspoon Spanish paprika Salt and pepper, to taste 2 tablespoons chopped parsley Preparation Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper. Cook for about 5 minutes or until the garlic and mushrooms have softened. Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters. *********************************************************** Spanikopita 16 oz Phyllo Dough,thawed in the fridge for 24 hours 10 oz Frozen Spinach,thawed and drained of all liquid 3/4 lb Feta Cheese,375 Grams 1/2 lb Cottage Cheese,pressed and drained about 1 Cup 1/4 lb Cream Cheese,Softened 3 Eggs 1/4 cup Fresh Dill,Chopped Fine Salt Pepper Nutmeg 3/4 cup Butter,melted In large bowl combine all ingredients except phylo and butter.Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc. Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm Artichoke and Herb Tarts Ingredients 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets) 1 package (8 ounces) cream cheese, softened 1 cup shredded mozzarella cheese (4 ounces) 1 cup freshly grated Parmesan cheese 1 can (14 ounces) artichoke heart, drained and chopped 1/2 cup diced roasted sweet red pepper 1/4 cup chopped fresh parsley Directions Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry. Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm. Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese. Make Ahead Tip: Prepare the cheese filling up to 5 days in advance. *********************************************************** Artichoke Heart and Red Pepper Bites These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat! 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour *******************************************************
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Finger foods
Q
Comments (31)
Okay, for those of you having a thrilling Saturday night like me (shepherding a gaggle of giggling girls gorging on gorp and other gunk)... here is an update. CRL, the pumpkin butter is a brilliant substitute for lemon curd, merci! Easy peasy. Rococo, I am guessing you really mean mini stroopwaffel, which I did find at trader Joes. They are chewy not crisp and more sweet than buttery, but the perfect size. But, after freezing the Destrooper Waffle cookies aren't crisp anymore anyway. So the only really difference for the purposes of this recipe is that stroopwaffel are sweeter, which I think is fine, since we are used to sour with lemon, but not sour with pumpkin. I just made a half batch as a trial. The pumpkin filling is yummy, but a touch sour (since it is 3.5 oz creme fraiche - sour - and only 1/8 c of sweetened pumpkin butter, whipped up.) But the filling is delish and sophisticated and I think the caramel in the cookie may be just the perfect touch of added sweetness! When they freeze I need to experiment with a pecan garnish vs toffee. In process (TJ makes the Creme Fraiche looks so pretty, no?)
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Georgysmom
12 years ago
Chicken salad or egg salad sandwiches cut in strips are always good. Deviled eggs a big hit at functions, too.
ravencajun Zone 8b TX
12 years ago
Biscuit Bites

1can(5 biscuits) Hungry Jack flaky biscuits

6slices bacon fried crisp and crumbled

1/2cup grated cheese

spray mini muffin pan with Pam.ÃÂ Separate each biscuit into 2 layers and press 1/2 into muffin pan.ÃÂ Place crumbled bacon into each biscuit.ÃÂ Then sprinkle grated cheese over each biscuit.ÃÂ Bake at 375 for 8-10 minutes.ÃÂ serve hot makes 10 biscuits.

These Texas toast treats are all excellent and extremely easy to make and each one can be cut into 4 pieces for smaller finger food. These are definitely tried and true, used them many times over the years.

Texas toast pizza:
New York brand Texas Parmesan Toast slices
Pepperoni slices
Grated/shredded cheese (your choice)
Pizza sauce or spaghetti sauce
Place the Texas toast slices (frozen) on a piece of foil or on a cookie sheet top with a spoon full of the sauce, then add the pepperoni slices, and top with the grated cheese. Heat in 425 oven for 7-9mins.

Texas toast Mexican treats:
New York brand Texas Parmesan Toast slices
Salsa
Refried beans (black beans or regular) Heated
Grated/shredded cheese
Place the Texas toast slices (frozen) on a piece of foil or on a cookie sheet top with a spoonful of salsa, then spread on preheated refried beans, and top with the grated cheese. Heat in 425 oven for 7-9mins.
you can add chopped tomatoes and sour cream after heated if desired. Or sliced black olives.

Texas Toast Mini Muffs (muffaletta)
New York brand Texas Parmesan or Cheese Toast slices
Thin sliced hard salami or Lebanon bologna
Thin sliced ham or turkey
Muffaletta olive mix
Grated/Shredded cheese
Place the Texas toast slices (frozen) on a piece of foil or a cookie sheet. Top with the sliced meat (2 slices 2varities). Spread the olive mix over the meat. Top with shredded cheese. Heat in 425 oven for 7-9 mins.
patti43
12 years ago
These are good, but you'll need to use a lot more than 1 box of Stovetop.

Bacon-Wrapped Stuffing (The Cheap Gourmet)

1 box stuffing mix (Stovetop)
6 slices of bacon, cut in half

Preheat oven to 350. Cook stuffing according to package directions. Let cool 5 minutes. Using a cookie scoop, create a ball or roll 2 Tbsp. stuffing mix into 2" balls. Wrap each with 1/2 slice bacon and secure with a toothpick. Place stuffing balls on baking sheet lined with parchment paper and bake for 15-18 minutes or until bacon is crisp and top of stuffing is lightly browned. Makes 12.
Terri_PacNW
12 years ago
Mini cinnamon rolls so very easy. I never did them in a mini cupcake pan, but that would help with sticky fingers. Line the tin with a paper cup.
Mini Cinnies
Also, mini cubes of brownies. Bake a recipe in a sheet/jelly roll pan lined with greased well parchment. Chill and use a big knife to slice into cubes or mini cookie cutters.
My favorite recipe.
Browned Butter Brownies

What about a pasta salad on stick. Use a big pasta. Tossed in a vinaigrette with mini tomatoes, cucumber chunks, red onion, feta..Layer one of each on a frilly pick.
Any favorite salad fixings..olives, baby spinach leaves...think about how you could turn your fav pasta salad into one bite.
Fun2BHere
12 years ago
This was posted on the QVC site by user LoLa and we love them.
Pizza Puffs
(recipe source adapted: Everyday with Rachel Ray & Lick The Bowl)

3/4 cup flour
3/4 tsp baking powder
1 tbsp Italian seasoning
1/4 tsp red pepper flakes (optional)
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
Pinch of salt
1/2 cup pizza sauce (of your choosing)

Preheat oven to 375.

Grease a 24Ã¢ÂÂcup miniÃ¢ÂÂmuffin pan. In a large bowl, whisk together the four, baking powder, Italian seasoning, salt and red pepper flakes. Whisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the miniÃ¢ÂÂmuffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce.
glenda_al
12 years ago
I've made this many times!

Green Chile Squares
===================
. It can be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 cans green chiles **I puree mine
4 well beaten eggs
.

Preheat the oven to 350 degrees. ***I use a square pyrex dish for thicker squares.
Sprinkle the cheese and chiles in the
bottom of a 9X13 baking dish.. Pour the eggs over the top. ***I stir everything together and pour in the baking dish
.Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares.

Don't reheat! Best served room temp or chilled.

Preparation Time: 5 minutes
linda_in_iowa
12 years ago
Brownies, bars, cookies.
Vanislegirl88
12 years ago
These are easy.

Olive Cheese Balls

2 cups shredded sharp Cheddar cheese (8 ounces)
1 1/4 cups all-purpose flour
1/2 cup butter
48 small pimiento-stuffed olives, drained and patted dry

1. Stir together cheese and flour in large bowl. Stir in butter thoroughly. (I use my food processor.)
2. Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
3. Heat oven to 400ÃÂºF. Bake 15 to 20 minutes or until light brown.

Makes 4 dozen appetizers
bob_cville
12 years ago
I made my own recipe for Swedish meatballs for a friend's superbowl party a few weeks ago. Since you simply use pre-made frozen meatballs, and just add the sauce they are pretty easy to make.

Swedish Meatballs
(serves an entire super bowl party)

200 frozen meatballs
5 medium onions chopped
4 Tbsp butter
1 Tbsp better than bouillon concentrate
3 Tbsp flour
1/3 cup medium dry Madeira
1 quart half and half
1 cup sour cream (or plain greek yogurt)
1 tsp paprika

Microwave meatballs in large glass bowl until thawed and heated.

Melt butter, in large pan, add onions and cook until softened and translucent. Add Madeira and cook until most of it evaporates. Add flour and bouillon concentrate and stir in well.

Add half and half and paprika and cook and stir until thickened
Blend sauce with hand blender until smooth. Remove from heat and stir in sour cream.

Add meatballs to large (6 QT) crock pot, pour sauce over meatballs, stir until meatballs are well coated.
glenda_al
12 years ago
Marinated cheese cubes
1/2 lb cheese squares
1/4 c olive oil
1 tsp dried parsley
1/2 tsp garlic powder and onion powder
1/2 tsp oregano
ground pepper
salt
place in single layer, pour and distribute oil
marinate overnite Turn several times while marinating
Let come to room temp before serving

If you prefer, drain excess oil and spices

Great with gourmet crackers. Serve with toothpicks
sandiefl
Original Author
12 years ago
Wow! They all sound great. It is going to be hard to choose. I always know where to come when I need help. Thank you again.
Sue_va
12 years ago
An old favorite of mine.

Vegetable Party Sandwiches

1 medium onion
1 cucumber
1 firm tomato
1 carrot
1 green pepper

Peel and clean the veggies and run through a food chopper.

1 envelope Knox gelatin dissolved with 2 Tbs hot water.
Mix with veggies and one pint mayo or salad dressing.*
*Depending on how juicy veggies are, may use less.
Season to taste and chill until congealed.

Use various breads and cut into squares, circles, triangles, rectangles.

Hint: Make the sandwiches and then trim off the crusts. Makes a neater, filled to the edge sandwich.

Sue
socks
12 years ago
Deviled eggs are easy and people seem to like them.
glenda_al
12 years ago
Another favorite

Spinach squares
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) finely shredded sharp cheddar cheese
Dash of Nutmeg (opt) **To me, the nutmeg gives it an extra umph. I like it.

Directions
1. Heat oven to 350 degrees F. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.

2. In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees F for 45 minutes or until lightly browned.

3. Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.
They are fine served room temperature or chilled.

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