Another Appetizer
We really enjoy this dish and again, it’s simple, easy to make, and healthful, too. Yummy in the Fall, but tastes good year-round. I hope that you can read my photo recipe. I’m crunched for time but wanted to get it out here before we leave. BTW, I use crumbled/mashed feta instead of goat cheese, as DH prefers it, although either way is great. Peel or don’t peel the sweet potatoes, your choice.
And PLEASE, if you have something negative to say, just pass on by. Not everyone will be interested in this recipe. Not everyone likes sweet potatoes or goat cheese or cranberries or feta. I get it, but if you’re interested in trying it, fine. If you’re not, please no negative comments, just pass on by. I’m just trying to share some of my favs for the holidays.
Comments (13)
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appetizers at my house
Comments (4)I had a "love theme" party once. For appetizers we had Bruscetta, I used a heart-shape cookie cutter to cut the bread slices before toasting them. For another appetizer I threaded one grape tomato, a leaf of fresh basil and a cube of fresh mozzerella onto a toothpick with a tiny wooden heart (from the craft store) glued to one end (3 per person). These were a huge hit! They were easy to make, looked great and were yummy! If you have a recipe for a cheese spread, you can line a heart shaped cake tin and fill it, chill it for a day, then pop it out and serve it on a platter with a variety of crackers. For Drinks - Make a "Blushing Bride": 2 oz. chilled passion fruit nectar into a champagne glass, gently add 3 oz. champagne, then 1/2 tsp. grenadine - Do not shake or stir. It's a beautiful blushing drink. Games - Make up a love quiz. Make a sheet with 10 love trivia questions, like "who is the goddess of love?", ask guests the questions and see who knows the most about love....See MoreBaked cheese olive balls -- OK to reheat later in microwave?
Comments (8)We know this recipe around here! These are delicious but I would not reheat in the microwave. Depending on how long the drive is to your location, I would make them ahead and freeze unbaked. Then bake just before you leave to drive to your destination. Wrap them in foil with some holes poked in the top to let steam out, put down in a cooler with lid on. If it were me, I'd probably make another appetizer and save this recipe for another time when entertaining at home. Teresa...See MoreRec's for appetizers I can keep in Nesco steam table
Comments (3)Assuming people will put this food on individual plates: Asian dumplings in a soy sesame vinegar sauce. Chicken wings. Ground chicken or pork filling for Asian lettuce wraps (soft Boston lettuce leaves on the table) Spinach artichoke dip with Stacy's pita chips in a basket on the table. Layered refried bean/beef nacho dip with tortilla chips in a basket on table. Pulled pork with small slider rolls and cole slaw. Hot chicken salad with mini croissants. Hot deviled crab? Would baked Brie hold up under those conditions? Fruit and nut topping, sliced baguette to serve Cheese fondue or Bagna cauda with vegetable dippers once on the plate. Would need individual small bowls for each guest. -------- The vegetables stump me because they'll be very soft after a long hold in the heat....See MoreHoliday Olive Wreath Appetizer
Comments (28)Peter Piper...lol, 2Many! This is the Spinach Balls Recipe. I got it from one of Susan Branch's cookbooks long ago. I love the make-ahead convenience of these. Spinach Balls (from Susan Branch) 2 (10 oz.) pkgs. frozen chopped spinach, thawed 4 eggs, beaten 2 cups herb stuffing mix (such as Stove Top or Pepperidge Farm) 1/2 cup Parmesan cheese, freshly grated 1 garlic clove, minced 1 small onion, minced 1 tsp. dried thyme 3/4 cup butter, melted Salt and pepper, to taste Squeeze the liquid from the spinach ( use a ricer if you have one). Mix all the ingredients well and chill for 2 hours. Roll into 1-inch balls. Freeze on cookie sheet, and then store in plastic bags till needed. Thaw before baking. Bake at preheated 325 for 25-30 minutes. Serve warm or at room temperature. Note: If you like, it can be a good idea to make one ball after mixing to bake and taste to check seasoning. I know someone who likes to mix in a pinch of cayenne...up to you....See More
3 years ago
3 years agolast modified: 3 years agoI did a proof of concept with a small sweet potato. I have a little, portable air fry oven. I'm not about to pan fry slices for a holiday, so I thought it would be worth a try. Sliced the sweet potato about 1/4" thick, rolled in Lite olive oil and sprinkled with mushroom salt and parsley. Since everything seems to go for 15 minutes at 400° F, cold start, I did that. Perfect! The slices looked cooked and were warm through, but not roasty brown. Just dry enough to feel firm, but not be crunchy, and tender through. The only piece that was soft was a small thick one from the pointy end. I didn't bother preparing toppings, but it was lunch time, so I used some Foggy Morning cheese and some pre-cooked bacon. It needed something to wake it up, so I added a healthy drizzle of Mike's Hot Honey, which was perfect! Not enough honey to make it sweet, just enough to amplify the flavors. The sweet potato toasts are a go!
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Olychick