Chicken Parmesan Mini Pizzas

I found this recipe in this Southern Living publication. I made them for an actual meal, but they would really be great for an appetizer.

Chicken Parmesan Mini Pizzas

1/2 pound fried chicken fingers (I used Publix)
Ragú Pizza Quick Sauce
1 loaf French bread
fresh basil, sliced and chopped
Italian cheese ( I used Sargento Artisan Parmesan and Romano)
melted butter

Slice chicken into small pieces.

Brush bread with melted butter and lightly toast at 350° for about 5 minutes.

Spread a small amount of sauce onto the bread. Top with chicken and basil.

Top with cheese and bake for an additional 10 minutes.

I served mine with a salad. These are delicious and very easy!

Uncommonly Easy Guacamole Dip

I love guacamole dip, but my husband and I are not fond of raw onion or garlic. This my version of guacamole, which is an easy recipe that can be made quickly in a food processor. Add all the onion and garlic that your heart desires, but this is delicious just as it is, and with no annoying aftertaste.

Easy Guacamole Dip

3 ripe avacados, peeled
1 can Rotel tomatoes, drained
1 cup chopped fresh cilantro
1 cup sour cream
1 jalapeño pepper, chopped
salt to taste

Combine all ingredients and process until smooth. Serve with chips

Crispy Cheddar Wafers

This is a crunchy and delicious cheese cracker that would be a perfect savory appetizer, especially for a shower. They are also great just for snacking.

Crispy Cheese Wafers
2 cups grated sharp cheddar cheese
2 sticks butter, softened
2 cups flour
2 cups Rice Krispies
1/2 tsp cayenne pepper

Combine ingredients in a large bowl. Roll into small balls and place on a parchment-lined cookie sheet. Press with the tines of a fork to flatten. Bake at 350 for 10-12 minutes. Cool on a wore rack.
Yield: approximately 3 dozen, depending on size


Combine ingredients in a large bowl:

Roll into balls and place on a parchment-lined cookie sheet:

Flatten with a fork:


Bake at 350 for 10-12 minutes. Transfer parchment to a wire rack to cool:


Enjoy!

Shot Glass Crudites

This is a fun and different way to serve vegetables and dip. I found these shot glasses at Garden Ridge. You can also get disposable ones at party supply stores. Simply pour Ranch dressing into each glass and add the vegetables of your choice. I sprinkled them with a little dill.

Christmas Tree Cheese Appetizer

This is an old Southern Living recipe that I have been wanting to make for years. I altered some of the ingredients a little, but constructed it just like the directions.

1/4 cup chopped onion
1 green bell pepper, chopped
1 tbsp butter, melted
1/4 cup wine (the recipe called for white, all I had was red)
3 cups grated sharp Cheddar cheese
2- 8oz pkg cream cheese, softened
Coatings: fresh parsley, finely chopped pecans
1 (12") Styrofoam cone
plastic wrap
2 tubs soft cream cheese
1 (10 oz) package Wheat Thins
1 large jar jumbo pimiento-stuffed olives
1 red bell pepper

Saute onion and bell pepper in butter until tender. Add wine and simmer, uncovered, until liquid has evaporated. Set aside. (If you don't want to do this step, you can just add the raw onion and bell pepper).
In a food processor, combine cheeses and onion mixture. Process until smooth and chill for at least 30 minutes.

Shape mixture into 3/4 inch balls. Make sure to keep them small. Roll half in chopped pecans and half in the fresh parsley. (I chopped the parsley as well as the pecans in the food processor). Place on a wax paper-lined pan and chill for about 2 hours. (I put them in the freezer for about 30 minutes).

Wrap the cone with plastic wrap, covering all surfaces. Spread softened tub cream cheese over the plastic wrap, making about a 1/2" layer. Sprinkle the parsley over the cream cheese.

Press a row of the crackers into the cream cheese-coated cone at the base. Attach a row of cheese balls just above the crackers with wooden picks, alternating the parsley-covered balls with the pecan-covered ones. Attach a row of olives above the cheese balls, using the wooden picks. Press another row of crackers above the olives, creating a shingled effect. Repeat these steps until the cone is covered completely.

Using a sharp knife, cut the red bell pepper into a star shape. I actually cut two, and placed them back to back, and attached them with the wooden picks.

Serve the remaining cheese balls on crackers at the base of the tree.


Wrap the cone with plastic wrap, making sure to cover all surfaces. (This cone is actually made of oasis, and that's only because that is what I had on hand).

Spread the tub cream cheese over the plastic wrap:

Then sprinkle with the chopped parsley:

Begin attaching the crackers at the base:

Using the wooden toothpicks, attach the cheese balls. I found it easier to place the toothpick into the cone first, then the cheese ball onto the toothpick:

I chose to alternate the first row with small olives:

This is the almost finished product:

I had to transport mine to my sister-in-law's, so I held it in my lap. I didn't want a Christmas Eve disaster on my hands.

Place the extra cheese balls on crackers at the base of the tree:

This project requires a good bit of time and effort, but has a really wonderful presentation. It is also quite delicious.