Here is a selection of the best recipes around for small bites, appetizers, canapes, nibbles, finger foods, dips, and assorted hors d'oeurve recipes. Every recipe has been prepared by us - cooked, tested and served to company - all rated tops in yummy! Great flavor - good to eat - great to serve at your next event, cocktail party, holiday party, or other entertaining you may do.
Oriental Chicken Drumettes
Printable version of recipe
These are the best drummies - super easy to make, always get lots of compliments. Though a bit messy, these have a really great flavor that everyone loves.
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1/8 cup red wine vinegar
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground ginger
1 and a 1/2 teaspoons garlic powder
2 pounds chicken drumettes
Combine red wine vinegar, soy sauce, sugar, ground ginger, and ground garlic in a bowl - stir well to blend. Place chicken drummettes in a large, shallow rectangular glass baking dish - pour the sauce over all the drummies to coat. Bake at 250 degrees, 2 to 3 hours. Stir the drummies every hour to get them nicely coated. Slow cooked to perfection - enjoy!
Yummy Shrimp Canapes
Printable version of recipe
A really excellent appetizer that makes an elegant, flavorful treat for party guests. These get snapped up quickly - serve warm and keep 'em coming!
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10 slices of white bread
4 Tablespoons butter
1 teaspoon thyme leaves
4 ounces frozen shelled, deveined shrimp, cooked and finely chopped
1/2 cup shredded Swiss cheese
1/3 cup mayonaise
1/2 cup fresh bread crumbs
1/4 teaspoon salt
fresh dill for garnish
Preheat oven to 400 degrees.
Cut two circles from EACH of your white bread slices using a 2-inch round cookie cutter or top of a small glass - reserve the leftover bread pieces to make bread crumbs later in the recipe. In a small sauce pan over low heat, melt the butter with the thyme leaves. Place the circles in a single layer on a baking sheet - then using a pastry brush, brush the top of the bread circles with the melted butter mixture. Bake 10 minutes or until the circles are golden.
Meanwhile, combine the shrimp with the cheese, mayo, bread crumbs and salt. Shape the shrimp mixture into 20 balls. After your bread circles are golden, remove from oven - then preheat the oven's broiler. Lightly press each shrimp ball onto the toasted bread circles. Place your baking sheet under the broiler and cook until hot and bubbly (less than a minute in my broiler, but it would vary depending on your oven - keep a CLOSE eye on your canapes so they don't burn). Before serving, garnish each round with a little fresh dill. These are absolutely delicious.
Best Deviled Eggs
Printable version of recipe
I LOVE devilled eggs, but my hubby won't eat them - that is, until I found this recipe. Even he agrees this is the best deviled egg recipe around. A bit more sweet than usual - I don't really think you can go wrong with a recipe that has a little Miracle Whip as an ingredient - yum. This is from the cookbook "Peace, Love, and Barbecue" by Mike Mills and Amy Mills Tunnicliffe.
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12 large eggs
1 and a 1/2 Tablespoons sugar
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon ground black pepper
1 Tablespoon apple cider vinegar
1 Tablespoon prepared yellow mustard
1 dash hot sauce (such as Tabasco)
1/4 cup Miracle Whip salad dressing
1 Tablespoon paprika
sweet pickles or olives for garnish (I like these with a tiny sliver of sweet pickle on the top of each egg)
Hard boil your eggs. The book gives these instructions (though I hard boil mine for this recipe using my standard method): Place eggs in a large stainless steel saucepan and cover the eggs completely with cold water. Bring the water to a rapid boil and boil for 2 minutes. Cover the pan and remove it from the heat. Allow to stand for 25 to 30 minutes. Drain and cover the eggs with cold water. If you cook the eggs this way, you won't get that dark circle you'll sometimes see around the egg yolk.
Carefully remove the peel from the eggs and slice in half lengthwise. Remove the yolk from each egg and place in a medium bowl. Add the sugar, salt, pepper, vinegar, mustard, and hot sauce. Mix with a fork or electric mixer. Gradually add the Miracle Whip, blending well until smooth and creamy; add a few more tablespoons of Miracle Whip if needed and make sure there are no lumps.
Using a teaspoon, fill the egg whites with the yolk mixture and sprinkle the tops with paprika. Garnish with a sliver of sweet pickle or slice of olive as desired. Place each egg on a deviled egg plate (or other serving platter) and refrigerate until chilled. Oh boy - enjoy!
Smoked Salmon Dip
Printable version of recipe
Here is a tasty, swank dip to serve at your next party - very easy to prepare. From Better Homes and Gardens.
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1 8-ounce package cream cheese, softened
1/4 cup half and half, light cream, or milk
3 green onions, finely chopped (about 1/3 cup)
1 Tablespoon lemon juice
4 to 6 dashes bottled hot pepper sauce (such as Tabasco)
2 Tablespoons fresh dill (snipped into tiny pieces)
6 ounces smoked salmon (flaked or cut into thin strips, whatever works for the type of salmon you use)
Dill sprigs
Bagel chips and/or crackers
Thoroughly mix the cream cheese and half-and-half (light cream or milk, if you want it lighter) with a fork. Add green onion, lemon juice, hot pepper sauce, and the 2 Tablespoons snipped fresh dill. Mix until well combined. Fold in the salmon. Cover and chill 4 hours before serving. Garnish with fresh dill sprigs and serve with bagel chips or crackers.
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Bacon Rolls
Printable version of recipe
Here is a simple, yet tasty appetizer adapted from the pages of the vintage "Woman's Day Collector's Cook Book" - 1960 retro cooking at it's best!
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1/4 lb. bacon
12 thin slices fresh white bread
butter
1/4 cup grated Parmesan cheese
2 Tablespoons minced fresh parsley
paprika
Cayenne pepper
Cook bacon until crisp. Drain well on paper towels, then crumble well. Remove the crusts from your bread, then butter each slice (covering the top with a thin layer of butter - not too thin though, you want plenty of butter flavor to come through). Down the middle of each slice, put a line of crumbled bacon, then sprinkle with cheese, parsley, paprika, and a dash of cayenne pepper to taste. Roll up each slice like a cigarette, as tightly as possible, then fasten with a toothpick. Heat your oven's broiler. Place the bacon rolls on a baking sheet (or broiler pan), then broil in your oven until brown (only a couple of minutes in my oven). I like to cut these into smaller pieces after cooking, then serve warm.
Creole Canapes
Recipe for Creole Canape Appetizer is available Here
Smorgasbord Open-Faced Salmon & Cucumber Sandwiches
Printable version of recipe
YummyEats version of a party cucumber tea sandwich - serve to guests on a lovely platter for a decorative display on your buffet table. Makes 16 - double the recipe for a larger party.
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4 ounces cream cheese, softened
1 teaspoon enveloped dry Italian salad dressing mix
1 Tablespoon Mayonaise
1 teaspoon prepared horseradish
16 slices cocktail rye bread (or 2 and 1/2 inch rounds cut out of regular-sized slices of rye bread)
16 thin slices cucumber
paprika
3 ounces sliced smoked salmon
snipped fresh dill
thinly sliced sweet pickle (optional)
Combine the cream cheese, salad dressing mix, mayonaise, and horseradish in a small bowl. Let stand for at least 30 minutes, then spread the mixture on the sliced rye bread. Place one cucumber slice on top of each bread slice, then sprinkle with a little paprika. Slice the salmon into thin strips about the length of your bread pieces. Place two salmon slices in an X pattern on top of the bread slices, then decorate on top of that with a little snipped fresh dill. If you like, place a thinly sliced sweet pickle on top of half the slices. Cover and refrigerate until serving time.
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