HELP!! Need new idea for potluck buffet item - no dessert (lots of those coming already)...

C

cheezz

Well-known member
must be finger food and there will be about 150 people (plus their children). Most people bring desserts or dips so I want to stay away from that. I was thinking caprese skewers if little tomatoes aren't too expensive.

One year I did caramel apples though they didn't seem to fly off the plate.

Any great ideas? Thanks everyone!

 
From my to-try list?

TORTILLA-BASIL PINWHEELS (original name)

INGREDIENTS:
3 7-or 8-inch tortillas
1 5.2-ounce carton Boursin cheese OR semisoft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted sweet red peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, ham, or turkey
1 tablespoon mayonnaise or salad dressing

Fresh basil leaves to garnish (optional)

DIRECTIONS:
1. Spread each tortilla with one-third of the cheese. Cover cheese with a layer of the large fresh basil leaves. Divide roasted red sweet pepper strips among the tortillas and place them over the basil leaves 1 to 2 inches apart. Top with sliced meat. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
2. Roll the tortillas up tightly, jelly-roll style. Wrap each roll in plastic wrap. Chill 2 to 4 hours to blend flavors.
3. To serve, remove the plastic wrap and cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with additional fresh basil leaves, (optional). Skewer each of the cut rolls on frilly picks or short decorative skewers, if desired.

Makes about 24 pinwheels.

Source of Recipe: Better Homes and Gardens

http://www.bhg.com/recipe/appetizers-snacks/wrap-and-roll-basil-pinwheels/

 
On the skewer idea, how about roasting peppers and other veggies

marinating them in a balsamic vinaigrette and skewering them on little picks? Roasted red peppers, zucchini and mushrooms look pretty festive.

 
Salmon Canapes (also in T&T):

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6

http://www.eat.at/swap/forum/index.php?action=display&forumid=2&msgid=14

 
Another from my to-try list: Strawberry Cheesecake Bites

STRAWBERRY CHEESECAKE BITES

1 package (8 ounces) reduced-fat cream cheese (Neufchatel cheese), softened
1/3 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
16 (about 1 pound) whole strawberries
8 graham cracker squares, finely crushed (about 2/3 cup)

In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside.
Using a paring knife or small melon baller, partially hollow out top of strawberries to a depth of 3/4 inch.
Gently fill each with 1 tablespoon cream cheese mixture.
Roll tops into graham cracker crumbs.
Arrange on serving platter.

Variation: Melt 1/2 cup semisweet chocolate morsels; stir into softened cream cheese.
Omit lemon juice and peel. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla
extract. Proceed as recipe directs.
Substitute crushed chocolate wafers for graham crackers, if desired.

Tip: To prepare recipe ahead of time, fill strawberries with cream cheese mixture; cover and refrigerate up to 6 hours. Roll in graham cracker crumbs just before serving.

- From California Strawberry Commission

 
And another: Cherry Tomato Appetizers

CHERRY TOMATO APPETIZERS

40 cherry tomatoes
7 1/2 ounces tuna
4 ounces cream cheese, softened
2 tablespoons onions, grated
salt and pepper
2 tablespoons lemon juice
1 tablespoon heavy cream, to moisten (about)

Cut thin slice from stem end of each tomato. (one reviewer cut from the opposite end).
Remove pulp, and invert on paper towel to drain.
Combine all other ingredients to form a creamy consistency.
Stuff tomatoes using a small spoon.
Garnish with parsley.
Make ahead and chill.

40 appetizers

http://www.recipezaar.com/55086

 
cheezz, for that amount of people & the cost of cheezz (pun intended), basil & cherry tomatoes, etc.

I would suggest Lil Smokies that are always a huge hit.

Here's a recipe and I'm sure there's tons more out there.

I bet these would fly off the table because they're a staple of good comfort food. Maybe you could use or concoct a chipotle sauce and offer Tostitos Scoops or larger tortilla chips on the side for people to spoon in the smokies & sauce with a topping of shredded pepperjack cheese (spoons, spoons, spoons for food safety).

http://www.food.com/recipe/Lil-Smokies-Appetizers-29232

 
Bite-sized sliced wraps with toothpicks or short/halved skewers to hold together? (lollipop style)

Just make some tightly-rolled wraps and slice. Here's some ideas at link.

I'm sure you could make a yummy southwestern-type wrap to please everyone.

Edited to say perhaps a chipotle-flavored cream cheese or dressing, pepperjack slices, and some good thinly-sliced deli roast beef wrapped in a layer of lettuce and different kinds of flavored tortillas. You could use ham and turkey slices too.

http://appetizersnacks.com/53/recipes-for-tortilla-cream-cheese-appetizers-pinwheels/

 
Rec: Bacon-Stuffed Cherry Tomatoes

Exported from MasterCook *

Bacon-Stuffed Cherry Tomatoes

Recipe By :Marlene Sorosky
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds bacon
1/2 cup green onions -- finely chopped
1/2 cup mayonnaise
24 cherry tomatoes

Dice bacon. Fry until crisp. Drain and cool on paper towels. In a mediumbowl, mix bacon, green onions and mayonnaise. Remove stems from tomatoes. Place tomatoes stem-side down on cutting board. Cut a thin slice off tops. With a small spoon, scoop out pulp. Invert tomatoes on paper towels 30 minutes to drain. Fill tomatoes with bacon mixture. Refrigerate several hours or overnight.

Source:
"Cookery for Entertaining"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 200 Calories; 18g Fat (80.3% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 481mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES : They won't roll on the platter if you scoop out the bottoms and stand them stem-side down.

Nutr. Assoc. : 0 0 0 0

 
Rec: Mini Beef Wellington

Mini Beef Wellington

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

3 ounces filet of beef -- trimmed of all fat
2 teaspoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 teaspoons minced garlic
1/4 sheet puff pastry sheet -- cut into 1-1/2" squares
5 1/2 ounces mushroom pate
1 small egg -- beaten

Cut beef into 12 cubes about ½-inch square. Season with olive oil, salt, pepper, garlic. On each square of puff pastry, place 3/4 teaspoon mushroom pate at center. Put one cube of beef on top of pate. Pull all four corners of pastry around beef and mushrooms, forming round shape. Pinch dough closed. (It is OK to stretch pastry slightly.)

These hors d'oeuvres may be prepared ahead to this point and frozen to be baked within a week. If frozen, remove from freezer 20 minutes in advance to thaw. Heat oven to 375 degrees. When ready to proceed, brush dough with beaten egg. Bake at once on lightly greased or parchment-lined baking sheet at 375 degrees for 10 minutes or until pastry is puffed, golden brown. Let cool a few minutes before serving

Description:
"Hors D'oeuvres"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 62 Calories; 5g Fat (69.4% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

NOTES : Pastries also may be baked a few hours ahead, refrigerated and reheated for up to 10 minutes at 350 degrees, just before serving. Makes 12 mini beef Wellingtons

Nutr. Assoc. : 2184 0 0 0 0 0 0 0

 
Rec: Brie and Carmelized Onion Tartlets

Brie and Carmelized Onion Tartlets

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter -- chilled (1 stick) cut into 1/2-inch cubes
3 ounces cream cheese -- chilled cut into 1/2-inch cubes
Filling
1/2 tablespoon butter
2 cups sliced onions (about 2 large)
3/4 teaspoon fresh thyme -- minced
1 clove garlic -- chopped
4 tablespoons dry white wine
1/4 teaspoon sugar
1/2 pound brie -- * see note

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.

Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.


Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in heavy very large skillet over medium-high heat. Add onions; saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and saute 2 minutes. Add 1 tablespoon wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and saute until soft and brown, about 10 minutes. Add remaining 1 tablespoon wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool.


Place a spoonful of brie into shells and top with carmelized onions. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)

Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 108 Calories; 8g Fat (69.5% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 103mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.
*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores.


Nutr. Assoc. : 0 0 0 0 0 0 0 20230 0 0 0 0 0

 
Rec: Pancetta, Leek, and Goat Cheese Tartlets

Pancetta, Leek, and Goat Cheese Tartlets

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter -- chilled (1 stick) cut into 1/2-inch cubes
3 ounces cream cheese -- chilled cut into 1/2-inch cubes
Filling
2 tablespoons butter -- 1/4 stick
2 cups chopped leeks -- chopped White and pale green parts only about 3 large
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta -- * chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese -- crumbled

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.

Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.


Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.


Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)

Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 114 Calories; 9g Fat (68.7% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.
*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4352 0 0 0 0 639

 
Rec: Cocktail Meatballs in Cranberry-Pinot Noir Sauce

* Exported from MasterCook *

Cocktail Meatballs in Cranberry-Pinot Noir Sauce

Recipe By :Sharon Beran of Beran Vineyards
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

2 pounds extra-lean ground beef*
1 1/2 cups fresh homemade bread crumbs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 eggs
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper
Pinot Noir Sauce (see recipe below)
1 can whole cranberry sauce -- (16-ounce)
1 cup firmly packed brown sugar
1/2 cup Pinot Noir wine
2 teaspoons hot Chinese mustard

Preheat oven to 375 degrees F.

Lightly oil a large shallow baking dish or pan.

In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way.

Shape into 1-inch balls. Place in one layer in prepared baking pan.

Prepare Pinot Noir Sauce.

Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock
pot); pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or
skewers.

Cranberry-Pinot Noir Sauce:

In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.

Yield:
"50 small"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 412 Calories; 20g Fat (44.9% calories from fat); 18g Protein; 37g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 580mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES : This recipe was shared with me by Sharon Beran of Beran Vineyards of Hillsboro, Oregon. These meatballs are easy to make and so good! Sharon says to use Costco frozen meatballs if you
want to save time. These are so addictive!

* 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.


Meatballs may be made in advance, After baking the meatballs, freeze
in plastic bags. When ready to use, place the frozen meatballs in the prepared
Cranberry-Pinot Noir sauce and let simmer in the slow cooker for
approximately 1 hour to thaw.


Nutr. Assoc. : 3885 3339 0 0 0 0 0 0 0 470 0 1244 2620

 
Rec: Filo Onion Rolls

These appetizer pastries need to be baked just before serving - but that's okay, since you actually make the pastries ahead of time. I bake the recipe one cookie sheet at a time, so there are fresh, crispy hot rolls to pass around again. They even taste wonderful as they cool. This appetizer recipe also freeze beautifully before baking. Just bake them, while they are still frozen, for about another 10 minutes until golden brown. Read through How to Make Filo Onion Rolls before you begin.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients:
•8 oz. pkg. cream cheese, softened
•2 cups grated Gruyere or Swiss cheese
•2 onions, chopped
•3 cloves garlic, minced
•1/4 cup butter
•1/2 teaspoon dried thyme leaves
•1/8 tsp. pepper
•18 (9" x 14") sheets filo dough, thawed
•More melted butter (I use about 1/3 cup)
Preparation:
In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy skillet, sauté onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool 20 minutes. Mix together onion mixture and cheese mixture and refrigerate for 30 minutes.
Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.

Take the onion mixture, divide it into six parts, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight.

When ready to bake, preheat oven to 375 degrees F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10 - or 4-6, at my parties!

You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375 degrees F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.

http://busycooks.about.com/od/appetizerrecipe1/r/filoonionrolls.htm

 
I like the idea of roll-ups. You can vary them so much and you can make them well

in advance. I have had some very bland ones in the past and some absolutely delicious ones also. I am doing the teacher's luncheon on Thursday, a brunch theme, and I am going to make some of these too.

 
Asparagus tips wrapped in prosciutto. Can be done a day or two ahead

Get thin asparagus if you can, cut it about 4 inches long (save the butts for soup) and blanch it quickly so it's still a bit crisp. Cut prosciutto into small strips. Wrap two or three tips (if small, or 1 large one) around the middle with the prosciutto. YOu can pile them in tupperware and regrigerate. Mix mayo, Dijon mustard, lemon juice and S&P for a dipping sauce.

Arrange the asparagus like the spokes of a wheel on a large platter with a bowl of the sauce in the middle. It's a showstopper.

 
Rec: Italian Mini club sandwiches (Giada's)

Mini Italian Club Sandwiches
Recipe courtesy Giada De Laurentiis

Ingredients
3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-italian-club-sandwiches-recipe/index.html

 
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