party food & appetizers

SoWal Guide

Mar 14, '08 · 5:53 PM6,797

let's share some good stuff. spring time usually means parties and get togethers. surely we all need some new recipes to try! here is one I got from a good friend today, and it looks pretty yummy.

I'm such a gorgonzola ho that I would probably use this instead of blue cheese. but I already have a gorgonzola sauce that I love to use for penne or as a dip, so maybe I will try this one with the blue. :confused:

enjoy.

Warm Blue Cheese Dip with Garlic and Bacon
Prep Time: 30 Minutes (how slow do these people work?)
Cook Time: 30 Minutes (not as brown, but you can stick it in the microwave)
Ready In: 1 Hour
Yields: 14 servings

INGREDIENTS:

7 slices bacon, crumbled (I?ve made it with real bacon bits, but real, crisp bacon is mo? better. The microwave, ready to heat and eat is just fine, plus you don?t spatter up the stove.)

2 cloves garlic, peeled and minced (I?ve used prepared stuff from a jar, as well as garlic powder)

2 (8 ounce) packages cream cheese, softened

1/3 cup half-and-half (Milk works fine)

4 ounces blue cheese, crumbled (Or more...)

2 tablespoons chopped fresh chives (dried works too)

3 tablespoons (or more), toasted, chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Cook bacon to crisp. If using fresh garlic, cook till soft. (see why I use the prepared stuff?)
3. Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer or by hand until blended. Stir in bacon, garlic, blue cheese, pecans and chives. Transfer mixture to a 1 quart baking dish.
4. Bake covered in the preheated oven 15 minutes, or until golden and bubbly.

The original recipe said it?s great with vegetables. HA!
I like it on Wheat Thins ? or just a spoon!

You know, a little scoop on top of a nice grilled steak would be fierce!

:drool:

Replies

FunnChef - AlisonCooks.com

Mar 16, '08 · 10:19 AM#27

Here is a cheese spread that is devine:
1/2 cup toasted chopped pecans
2 cups shredded sharp cheddar
1/2 cup chopped, cooked bacon
1/2 cup chopped green onion
1/2 cup (or more) mayonnaise
dash garlic powder

mix all together and chill in the refrigerator for a couple of hours to allow flavors to meld. Serve with bread, ritz or pita chips.
This is really a glorified pimento cheese...but it is to die for!

Another great hot dip:

1 cup mayonnaise
1 cup chopped onion
1 cup shredded cheese (cheddar, swiss, monterey jack, etc.)
Mix and bake in a dish at 350 for about 1/2 hour, or until brown and bubbly.
Easy, quick and delish!!!!

SoWal Expert

Mar 16, '08 · 10:25 AM#28

I am gonna have to put this thread on "ignore". :bang:

SoWal Insider

Mar 16, '08 · 10:32 AM#29

I am gonna have to put this thread on "ignore".

Yep, making me hungry.

Beach Fanatic

Mar 16, '08 · 10:47 AM#30

Barley, hops, water. Ferment and then consume.

SoWal GuideAuthor

Mar 16, '08 · 10:58 AM#31

Beachbummett - please post your shrimp chowder recipe asap. thank you! (I've heard really good things about your cooking!) :wave:

SoWal Insider

Mar 16, '08 · 11:18 AM#32

Here is a cheese spread that is devine:
1/2 cup toasted chopped pecans
2 cups shredded sharp cheddar
1/2 cup chopped, cooked bacon
1/2 cup chopped green onion
1/2 cup (or more) mayonnaise
dash garlic powder

mix all together and chill in the refrigerator for a couple of hours to allow flavors to meld. Serve with bread, ritz or pita chips.
This is really a glorified pimento cheese...but it is to die for!

Another great hot dip:

1 cup mayonnaise
1 cup chopped onion
1 cup shredded cheese (cheddar, swiss, monterey jack, etc.)
Mix and bake in a dish at 350 for about 1/2 hour, or until brown and bubbly.
Easy, quick and delish!!!!

SoWal GuideAuthor

Mar 16, '08 · 11:52 AM#33

Hot crab dip from Cowgirl Kitchen

really? your judgement on this can be trusted no doubt.

I love to know where really great stuff can be "picked up".. hey that may be another thread idea! we do have some great pick up items around here but you gotta know where.

I think I could write a book on this subject alone....:roll: I have so many recipes...My ex & I used to have a Christmas party every year...I would make about 40 different appetizers.... I would usually start prep about a month early.
Toots...Vic & I loved this dip...and it would be good with toasted walnuts as well...I love blue cheese & walnuts. I love gorgonzola, too...

did you make it?

FunnChef - AlisonCooks.com

Mar 16, '08 · 4:07 PM#34

did you make it?

we did not make it...but she printed it out and both of us thought it sounded delish!!!!!
I have made your gorgonzola sauce for penne, tho, and I LOVE IT!!!!!! :wub:

FunnChef - AlisonCooks.com

Mar 16, '08 · 6:12 PM#35

Here is another nice summer appetizer...great for the beach! Aunt Melissa first introduced me to it. I have not made it in ages but I will soon!

6 medium VIDALIA (or sweet) onions
1/2 cup cider vinegar
1 cup sugar
2 cups water
1/2 cup mayonnaise
1 tsp celery salt

slice onions paper thin. Mix the onions with the vinegar, sugar & water. Refrigerate 3-4 hours. Drain well. Mix onions with the mayonnaise and celery salt. Serve with table water crackers or saltines.

this does not sound so wonderful, but I remember it as being awesome!

Beach Fanatic

Mar 16, '08 · 7:50 PM#36

Wonderful thread idea! I can't wait to try some of these recipes. Here's another......

Tomato-Onion Phyllo Pizza

5 Tablespoons butter or margarine ? melted
7 sheets phyllo dough (18? x 14?)
7 Tablespoons grated Parmesan cheese, divided
1 cup shredded Mozzarella cheese
1 cup thinly sliced onion
7 to 9 plum tomatoes, sliced
1 ? teaspoon minced fresh oregano or ? teaspoon dried
1 teaspoon minced fresh thyme or ? teaspoon dried
salt and pepper to taste

Brush a 15 x 10 x 1 inch baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to keep from drying out). Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers five times, folding edges for each layer.

Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese. Arrange onion and tomatoes over the cheese. Sprinkle with oregano and thyme, salt, pepper and remaining Parmesan. Bake at 375 degrees for 20-25 minutes or until edges are golden brown.

SoWal GuideAuthor

Mar 16, '08 · 11:37 PM#37

Wonderful thread idea! I can't wait to try some of these recipes. Here's another......

Tomato-Onion Phyllo Pizza

this looks ridiculously delicious. is it kind of like tomato pie? :wave:

Beach Fanatic

Mar 17, '08 · 6:35 AM#38

this looks ridiculously delicious. is it kind of like tomato pie?

I'd say it's more like a pizza. The crust is a little on the crunchy side (but not hard). It is also good re-heated the next day.

SoWal GuideAuthor

Mar 17, '08 · 6:50 AM#39

I'd say it's more like a pizza. The crust is a little on the crunchy side (but not hard). It is also good re-heated the next day.

yeah, a sin pizza.:funn:

this reminds me of an easy party / brunch or whatever idea a friend served not long ago - pick up a few balls of fresh pizza dough at publix, divide into 3 or 4 pieces to press into oblong / flattened (but not thin) "pizzas". brush with olive oil, and add yummy combinations of toppings before baking. such as sliced artichoke hearts, parm cheese, moz cheese, mushrooms, peppers. or any combination of favorite cheeses with sausage or other favorite toppings. slice up and serve with soup and/or salad.

Beach Fanatic

Mar 17, '08 · 7:01 AM#40

yeah, a sin pizza.:funn:

this reminds me of an easy party / brunch or whatever idea a friend served not long ago - pick up a few balls of fresh pizza dough at publix, divide into 3 or 4 pieces to press into oblong / flattened (but not thin) "pizzas". brush with olive oil, and add yummy combinations of toppings before baking. such as sliced artichoke hearts, parm cheese, moz cheese, mushrooms, peppers. or any combination of favorite cheeses with sausage or other favorite toppings. slice up and serve with soup and/or salad.

This sounds yummy as well! I think I need to stay away from this thread. It is making me hungry!

Beach Fanatic

Mar 17, '08 · 8:06 AM#41

Barley, hops, water. Ferment and then consume.

Its early morning, but I think this is the best of the bunch!!! :clap:

Beach Fanatic

Mar 17, '08 · 11:34 AM#42

Wonderful thread idea! I can't wait to try some of these recipes. Here's another......

Tomato-Onion Phyllo Pizza

5 Tablespoons butter or margarine ? melted
7 sheets phyllo dough (18? x 14?)
7 Tablespoons grated Parmesan cheese, divided
1 cup shredded Mozzarella cheese
1 cup thinly sliced onion
7 to 9 plum tomatoes, sliced
1 ? teaspoon minced fresh oregano or ? teaspoon dried
1 teaspoon minced fresh thyme or ? teaspoon dried
salt and pepper to taste

Brush a 15 x 10 x 1 inch baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to keep from drying out). Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers five times, folding edges for each layer.

Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese. Arrange onion and tomatoes over the cheese. Sprinkle with oregano and thyme, salt, pepper and remaining Parmesan. Bake at 375 degrees for 20-25 minutes or until edges are golden brown.