Warm Appetizer Recipes
Via The Girl Who Ate Everything
It's that time of year! Let the entertaining begin! Between hosting football parties and the holidays, it's good to have an arsenal of appetizer recipes on hand. Give these tasty and toasty warm appetizers a try!
24 ounces, White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
1/3 cup Dry White Wine
Salt And Pepper (to Taste)
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving.
|Sweet and Sour Meatballs|
Via Southern Living
Sweet and Sour Meatballs
3/4 pound extra-lean ground beef
3/4 pound ground turkey
1 small onion, minced
1/4 cup egg substitute
1/2 cup Italian-seasoned breadcrumbs
3/4 cup ketchup
1/3 cup white vinegar
1/4 cup low-sodium Worcestershire sauce
3 tablespoons sugar
2 teaspoons dry mustard
Combine first 5 ingredients; shape mixture into 1-inch balls.
Brown meatballs, in batches, in a large nonstick skillet over medium-high heat. Remove meatballs from skillet, and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil.
Add meatballs, reduce heat, and simmer 5 minutes or until meatballs are no longer pink.
1 8 ounce package cream cheese, softened
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
1/4 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Heat the oven to 350 degrees F. Stir the cream cheese, crabmeat, mayonnaise, onion, mustard and Worcestershire in a 9-inch pie plate. Sprinkle with the paprika.
Bake for 15 minutes or until the mixture is hot and bubbling. Serve with crackers.
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