Recipe Talk

I need any suggestions on how to fix finger foods

this site should do the job for you
http://www.passionateaboutfood.net/finger.php
ok
spike

tysvm spike 4 all your help

LITTLE SMOKIE FINGER FOODS

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10 cans biscuits
1 large pkg. Little Smokies
(approximately 100)

Cut biscuits in half. Wrap around Little Smokies.
Place on cookie sheet. Bake 10 minutes at 375 degrees.
Hint: Spray cookie sheet with Pam to keep from stick-
ing.
Serve with barbecue sauce, cheese dip or mustard. Great
for parties and can be prepared hours in advance.
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POLYNESIAN CHICKEN WINGS

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24 chicken wings
1 1/2 c. flour
1/2 box sesame seed
1/2 bottle soy sauce

Cut chicken wings into 3 pieces, throwing away the wing
tips. Wash chicken thoroughly. Mix flour and sesame seed.
Roll chicken in this mixture. Brown chicken in skillet, then
place in a flat pan in oven. Sprinkle soy sauce over entire
chicken and cook at 300 degrees for 1 hour or until chicken is done.
Serve as a meat dish for a meal or as finger foods at a party.
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SANDWICH SPREAD

Put 1/2 pound bologna slices, 2 hard boiled eggs, 1
medium Kosher dill pickle, 1 medium onion and 3 stalks celery
through food chopper. Add 1/2 teaspoon salt and 5 tablespoons
mayonnaise and mix thoroughly. Serve bologna squares topped
with cheese, olives or pickles as finger foods.
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HOT CHEESE PUFFS

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1 lb. Farmer John's HOT pork
sausage
1 lb. Cheddar cheese
3 c. Bisquick
milk

Combine ingredients with enough milk to mix but dry
enough to pick up dough to make large tidbit drops. Bake at
375 degrees for 20 or 30 minutes until nicely brown. DO NOT Grease
sheet pan.
Makes nice warm finger foods for snacks or a buffet.
Could use some Mexican peppers for added hot flavor if desired.
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POTATO CHEESE SOUP

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potatoes
milk
butter
salt and pepper
cheese (Jack or Longhorn)
onion or onion salt

Cube potatoes, boil to soft (like for mashing). Drain
water. Pour milk to cover. Add butter, salt and pepper (to
your taste). Add onion. Cook to boil to thicken. When ready
to serve, cube cheese and put in soup. Stir to blend. Great
on cold days with a sandwich or finger foods.
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Caramel Pretzel Sticks Recipe #147726
From taste of home. Sounds good!
2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package pretzel sticks
6-12 ounces white candy coating
6-12 ounces milk chocolate confectionary coating
3/4 cup finely chopped walnuts (optional)

In heavy saucepan, combine sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk. Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245 (firm ball stage). Keep warm.
Pour 1 cup caramel into a 1 cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on waxed paper lined baking sheets; let stand until hardened.
In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
Drizzle white coated pretzels with milk chocolate coating; drizzle milk chocolate coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an airtight container.
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White Chocolate Nougat Recipe

Christmas candy at it's easiest and richest. I couldn't believe how fancy and time-consuming these looked and they only took a few minutes in the kitchen.

1 (12 ounce) bag white chocolate chips
1 (7 ounce) jar marshmallow creme
1/3 cup craisins or other dried fruit
1/3 cup whole almonds or walnuts or pecans, chopped coarsely
1/8 teaspoon almond extract or vanilla extract

36 candies

In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).
Divide mixture in half. On separate wax paper sheets, for into two 16-inch long logs with 1/4 inch diameter.
Refrigerate until firm about 2 hours. Cut into 1 inch pieces.
Wrap in colored plastic wrap, cellophane, or waxed paper.
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Cheese & Ham Spirals Recipe

Other fillings can be used, and these can be made ahead by wrapping and freezing before reaching the baking step. When ready to serve, defrost the log, and continue with the recipe by slicing and baking as directed. From Kraft foods "Food & Family" magazine.

1 egg
1 tablespoon water
1/2 (17 1/4 ounce) package frozen puff pastry
1/4 cup grated parmesan cheese, divided
1/4 teaspoon ground cayenne pepper
8 slices shaved ham

24 servings

Preheat oven to 400degreesF
Beat egg and water with wire whisk until blended.
Unfold pastry on lightly floured surface.
Roll into 14x10-inch rectangle; cut in half lengthwise.
Brush both pastry halves lightly with some of the egg mixture.
Sprinkle 3 tablespoons of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices.
Place remaining pastry piece, egg side down, over ham.
Brush with additional egg mixture.
Roll gently with rolling pin to seal.
Roll the long side inward to make 14-inch log.
Cut into 24 slices.
Place, cut side down, on parchment-covered baking sheet.
Brush with remaining egg mixture; sprinkle with remaining 1 tablespoons cheese.
Bake 12 to 14 minute or until golden brown.
Serve warm or at room temperature.
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Mom's Famous Fudge Recipe


2/3 cup cocoa powder
1/4 teaspoon salt
1/4 cup butter
3 cups sugar
1 1/2 cups milk
1 teaspoon vanilla

Butter an 8 inch pan lined with plastic or foil.
Throughly combine dry ingredients in a large heavy saucepan. Stir in milk.
Bring to a full rolling boil on medium heat stirring constantly. Then, boil without stirring until candy reaches 234 degrees on a candy thermometer (soft ball stage). Do NOT stir.
Remove from heat; add butter and vanilla but do not stir. Allow to cool to 110 degrees (pan is barely warm to touch).
Beat until fudge thickens and loses it's gloss.
Quickly spread into the pan and allow to harden.
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Bacon-Wrapped Breadsticks

14 servings; Hands on: 10 minutes; Total time: 35-40 minutes

You can find the crunchy breadsticks in the snack aisle of your market. The most common brand is Alessi. You should have an extra piece or two of bacon.

- 1 (16-ounce) package bacon

- 1 (4.4-ounce) box sesame seed breadsticks

- 1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Wrap bacon in a spiral around breadsticks. Place on a foil-lined rimmed baking sheet, and bake for 25 to 30 minutes, or until the bacon is cooked through. Reverse the sheet halfway through for even cooking.

Place cheese on a plate. When breadsticks are done, remove from baking sheet, and dredge in Parmesan while hot. Set aside on a clean baking sheet or cooling rack, and allow to cool and crisp before serving.

- Adapted from a recipe on Paula Deen's special "Paula's Southern Thanksgiving" on the Food Network

Per serving: 205 calories (percent of calories from fat, 68), 10 grams protein, 6 grams carbohydrates, trace fiber, 15 grams fat (5 grams saturated), 25 milligrams cholesterol, 584 milligrams sodium.

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Speedy Chicken Roll-Ups Recipe Rating:

We have a knock-out snack idea all wrapped up. These spicy chicken rolls are flavorful and fast to fix and a great alternative to egg rolls.


4 flour tortillas or Mandarin pancakes

2 teaspoons vegetable oil

4 skinless, boneless chicken breast halves (4 ounces each), cut into thin strips

1/2 medium red bell pepper, thinly sliced (about 1/2 cup)

2 cloves garlic, minced

1/2 cup hoisin sauce

2 teaspoons Chinese or regular mustard

1 teaspoon hot sesame oil

4 medium green onions, sliced

1/4 cup chopped fresh cilantro


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4



1. Preheat oven to 250degreesF. Wrap tortillas together in foil. Place tortillas in oven to warm.


2. While tortillas are warming, in a large nonstick skillet or wok, heat oil over medium heat. Add chicken, pepper, and garlic. Stir-fry until chicken is no longer pink, about 10 minutes. Add hoisin sauce, mustard, and sesame oil. Cook, stirring, until heated through, about 2 minutes.


3. Spoon chicken mixture evenly down center of tortillas. Sprinkle green onions and cilantro over chicken. Roll up tightly. Place on plates. Serve immediately.



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Tuna Roll-Ups

Ingredients:

One 12-oz. can solid white tuna in water, drained
1/4 cup fat-free mayonnaise dressing
1/4 teaspoon curry powder, optional
One 11-oz. can mandarin orange segments, drained
1/3 cup finely chopped celery or water chestnuts
4 small flour tortillas
2 cups loosely packed torn lettuce and/or smooth spinach leaves

Preparation:

In a medium bowl, use a fork to combine tuna, mayonnaise and curry powder, if using. Stir in orange segments and celery.

Spread 1/4 of tuna mixture onto each tortilla to within 1 inch of the edge. Top with 1/2 cup lettuce. Roll up; serve as finger food.

Serves: 4

Egg Salad Sandwiches on Sourdough

Ingredients:

5 hard-cooked eggs, peeled, finely chopped
1/3 cup mayonnaise
1 Tbs. Tabasco green pepper sauce
2 Tbs. real bacon bits
2 Tbs. sliced green onions, with tops
Dash of seasoned salt, if needed
4 slices sourdough bread, toasted
6 asparagus spears, blanched and cut in half lengthwise

Preparation:

Gently cook eggs by covering with an inch of water in a medium saucepan. Bring to boiling on medium-high heat, remove from surface burner, cover saucepan and let stand 10 minutes off heat. Then drain eggs and plunge them into a bowl of cold water. Let stand 5 minutes. When ready to make the sandwiches, tap egg shells on countertop and roll under palm to crackle the shells. Peel eggs and set aside.

In a medium bowl, mix mayonnaise and green Tabasco with a fork. Dice eggs into the mayo mixture; use fork to stir in bacon bits (from a jar) and green onions. Stir well and then taste for salt, adding just a few grains incrementally.

Meanwhile, have more water boiling in a saucepan and plunge in asparagus spears, which have had bases snapped off, most of the stalk peeled. Cook a minute, then put in cold water to cool immediately. Drain on paper towels and slice lengthwise.

Spread sourdough toast with egg salad and garnish with asparagus spears, using three halves for each serving. You may substitute zucchini or broccoli florets or ripe avocado slices. Have tomato or orange slices on the side, or sweet, tiny grape tomatoes before local tomato season commences.

Serves: 4 open-faced sandwiches

Pita Pizzas

Ingredients:

4 pita breads, 6-inch diameter
One (6-oz.) can Italian-seasoned tomato paste
6 Tbs. grated Parmesan cheese
1 cup cubed cooked chicken breast
Canned mild green chilies, diced, drained
Sliced pitted black olives
1-1/3 cups shredded part-skim mozzarella cheese or pizza-blend cheese

Preparation:

Heat oven to 400 degrees. Spread tops of each pita with about 2 tablespoons tomato paste. Sprinkle each with 1-1/2 tablespoons Parmesan cheese.

Top each with 1/4 cup diced chicken, then desired amounts of green chilies and black olives. Top with 1/3 cup mozzarella.

Bake pitas directly on wire oven rack 10 to 12 minutes at 400 degrees.

Variations: Top with sliced canned mushrooms, quartered canned artichoke hearts, slivers of green bell pepper and Vidalia onion.

Serves: 4

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Zesty Cheese Straws Recipe courtesy Paula Deen
See this recipe on air Wednesday Dec. 21 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 5 dozen
User Rating:

1/2 cup (1 stick) butter, at room temperature
1 pound sharp Cheddar, shredded, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper

Preheat the oven to 300 degrees F.
In a mixing bowl, cream the butter until light and fluffy. Add the cheese and mix until blended. Add the flour, salt, and red pepper, and mix to form a dough. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

Episode#: PA1B16
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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Pecan Clusters Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 24 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 6 dozen
User Rating:

7-ounce jar marshmallow cream
3/4 pound chocolate kisses
2 1/2 cups sugar
6-ounce can evaporated milk
1/2 stick butter
2 cups pecan halves

Place marshmallow cream and kisses into a large bowl. Set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper.

Episode#: PA0608
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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White Chocolate Cherry Chunkies Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 17 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 dozen
User Rating:

1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Preheat oven to 375 degrees F.
In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Episode#: PA1C17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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Hidden Mint Cookies Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 24 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 10 minutes
Yield: 20 cookies
User Rating:

18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Preheat oven to 375 degrees F.
Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

Episode#: PA0608
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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Sugar and Nut Glazed Brie Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 17 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 16 to 20 servings
User Rating:

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Episode#: PA1C17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
--------------------------------
Sugar and Nut Glazed Brie Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 17 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 16 to 20 servings
User Rating:

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Episode#: PA1C17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved