ISO Halloween appetizers

Anyone have a favorite Halloween appetizer? I'm going to a Halloween party as part of my MOM's group on Friday and am taking witches wands (chocolate covered prezel sticks with sprinkles) and thought I'd take an appetizer too. :)

reminder to post these

I am taking these two appetizers to a rehearsal dinner for Chris' cousin next weekend. Looked up the recipes to see what I'll need to pick up at the store soon and it reminded me that I don't think I've posted either one. :)

We always did the mini muffins (so they're bite sized) so I can't vouch for the timing on the big ones. Makes a TON of little baby ones, so good for large parties / get togethers or you can freeze then give out at Christmas. I am going to be using Cherry Republic's "Cherries & Cherries" cherry sauce for mine. If I go thru a jar I'll probably throw some of that apple butter on the remaining ones rather than use a partial other jar ;)

CERAMIC CHEESECAKES

Cheesecake:
3 – 8 oz pkg cream cheese
1 cup sugar
5 eggs
1 teaspoon vanilla

Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla

Jam or preserves

Preheat oven to 300 F
Mix together all of the cheesecake ingredients. Divide into cupcake tins with papers in cups (if using minis 1Tbsp is filled size). Bake 35-45 minutes for regular sized cupcakes; 10-15 minutes for mini’s.

Remove from oven and cool 5 minutes.
Fill depression with topping (for minis 1/2tsp) and then dot with small amount of jam (1/4tsp for minis).

Bake @ 325 F for 10 minutes. Cool then chill. Can be frozen.


The second recipe is sort of an oddball, but my husband LOVES it. I actually got it from the weight watchers message boards back in 2005, go figure.

Buffalo Chicken Dip

4oz roasted chicken breast, diced or shredded.
1/2 cup of Frank's buffalo sauce
8 oz block of cream cheese (I usually use only the lite not fat free as fat free doesn't seem to melt well)
1/2 cup light blue cheese or ranch dressing

cut up celery for side
Fritos or Tostidos scoops (they're bad for you but it does taste good with the Fritos)

Combine all ingredients and throw it all in a small crockpot and let it heat through on high. Can be doubled easily.

work party ideas

So I've been told that the management team from Chris' company is coming over here for a work dinner, since they can't talk to everyone if they go to a restaurant. They are getting carryout dinner from Italia Gardens but I am gonna have to do some appetizer and dessert magic.

Appetizers.... hmmm. I may make the Neimen Marcus spread referenced in this post or maybe the spinach/artichoke dip.

Dessert I am making that chocolate chip cheesecake (again) per my husband's request and may make key lime pie. Just to have something if someone doesn't *gasp* like chocolate very much. Plus its a good summery dessert.

Any other recommendations/suggestions?

"bar food" and appetizers

This will not be a healthy post. My husband has requested "bar food" for Sunday, so we can watch the superbowl and be overeating americans like everyone else. I don't even know what time the superbowl starts or who is in it (oh wait the Cardinals are because people have said if they can make the superbowl there's hope for the Lions). But I digress. Onto the junk food!

My husband loves this roast beef dip. I think its a bit salty but then find myself slathering it on triscuits.

BOURBON SAUSAGE

1 – 16 oz pkg. little smoky links
¾ cup cocktail sauce
½ cup packed brown sugar
½ cup bourbon

Combine all ingredients in fondue pot. Bring to a simmer and cook until sausages are heated through. Keep warm.


Meatballs

1 jar Heinz chili sauce
1 small jar grape jelly or currant jelly
frozen meatballs

I just add enough frozen meatballs so it isn't too saucy but there's enough sauce to go around. Can I be more vague? I put it in a crock and just let it sit all day on low.


SPINACH & ARTICHOKE DIP

1 pkg frozen, chopped spinach, defrosted and squeezed dry
2 small jars, artichokes
1 – 8 oz pkg cream cheese
1 cup mayonnaise
1 cup parmesan cheese
5 oz pkg shredded swiss
1 T minced garlic
basil to taste
paprika
bread crumbs

Preheat oven to 350 F.
Combine all ingredients (I throw them in a cuisinart so there's no "chunks" that scare my husband), except paprika and bread crumbs. Place in 1-1/2 quart casserole. Top with bread crumbs and paprika. Bake for 35-40 minutes, or until lightly browned. Serve with assorted crackers, breads.


NIEMAN-MARCUS SPREAD
8oz sharp shredded cheddar cheese
1 16oz jar Helman’s mayo
1 jar Hormel bacon bits
green onion tops (to taste) (2)
1 package slivered almonds

Mix together, chill, spread on crackers
This stuff is like crack, don't make it unless you want to eat it all.


VELVEETA MEXICAN CHEESE DIP

1 can chili (w/ or w/o beans)
1 small box Velveeta cheese or half of the bigger box
1 small jar of salsa
1 (small) can of diced chilies

Cube Velveeta cheese & place in large microwaveable bowl. Add chili, salsa & chilies. Microwave until cheese is melted, stirring occasionally. Serve with tortilla chips. Can also be made in a small crock pot or electric fondue pot, don't have to microwave just dump it all in.
I have also seen Rotel used instead of the salsa/chiles. Sometimes I skip the salsa.


TERIYAKI CHICKEN BITES

½ cup teriyaki sauce (bottled)
1 tsp sugar
2 large boneless skinless chicken breasts
2 Tbsp sesame seeds
1 Tbsp water
1 tsp cornstarch
2 Tbsp peanut oil

Cut chicken into 1” pieces. Set aside. Mix together teriyaki sauce and sugar. Stir until sugar is dissolved. Reserve 2 Tbsp of marinade. Add chicken pieces to remaining marinade and toss until coated. Set aside to marinate at room temp for 30 minutes. In dry skillet, toast sesame seeds over medium heat, stirring often, until golden brown (or you can buy toasted sesame seeds now, yes I'm lazy). Set aside. Combine reserved 2 Tbsp marinade with water and cornstarch, mix well. Set aside. Heat oil in wok until very hot. Remove chicken from marinade and stir fry until cooked through. Pour in marinade/cornstarch mixture and stir fry until sauce thickens – approximately 2 minutes. Serve warm.

Note: My Mom made enough marinade to cover the chicken while it is a chafing dish/fondue pot or whatever you are serving it in to keep it warm. Usually about 3 times sauce that it calls for. She also used to put in a can of pineapple chunks after it was cooked.

I am going to try these this year I think, baked potato skips from freep.com. They have a bunch of other recipes on there, so have at it :)