Thursday, November 29, 2012

More Holiday Bites

     For some people, serving a bag of chips and salsa out of a jar is enough to make a gathering a party.  I agree that when surrounded by people who love to be together, that might be all that is required. However, the holidays are times when a little extra pizazz and dazzle make occasions memorable.  Even just one out-of-the-ordinary appetizer makes an event seem more special.  The foundations of these little bites are made of dough I snagged out of the freezer section in the grocery store.  It is so easy to make these morsels ahead of time, freeze them, and then bake them right before they are served. Each is not more than just a couple of bites -  so enjoy! 

Vegetables such as peppers in all colors, red and green cabbages, and even cucumbers can be used as clever dip containers.  Slice off the tops, hollow out the insides, and spoon in the sauce.

 Baked Ham Sliders with Honey Mustard Dipping Sauce

1 dozen bake & serve yeast rolls (or refrigerated biscuits cut in halves)

1 tablespoon country style Dijon mustard

2 tablespoons chopped green onion


¼ cup butter, softened


12 slices deli ham


 With a serrated knife, split each roll in half so there is a top and bottom. Brush the mustard over the top of each roll. Mix the green onion and butter together and lightly spread the mixture on the inside top and bottom of each roll. Fold the ham slices so they will fit and place each one between the top and bottom slices of each roll.  Place on cookie sheets and bake at oven temperature indicated on the roll package for at least 10 minutes or until the rolls are brown.  These sliders can be assembled and frozen until ready to be baked in preheated oven.


Honey Mustard Dipping Sauce

Mix together:

3 tablespoons country style Dijon mustard

2 tablespoons mayonnaise

2 tablespoons honey

Individual Italian Pies




2 ready-made pie crusts

1 cup shredded pepper jack cheese

½ cup store bought pesto (plus 1 tablespoon for top of pies)

2 tablespoons pine nuts



Using a small juice glass as a “cookie cutter” cut out small circles from the pie crusts.



 Spread the pesto on half of the pieces, distribute the cheese on each one, then top with the other half of the pie crust rounds. Brush the top of each individual pie with the remaining 1 tablespoon of pesto and top with a few pine nuts.  This can now either be frozen until party time or bake at 400 degrees for 15 minutes or until the top is golden brown.

Puff Pastry Mini Tarts



 Slice each sheet along the three fold marks and then cut each third into five pieces.  Then top with goat cheese, sliced cherry tomatoes or asparagus tips, and drizzle with olive oil.  Bake at 400 degrees for 15 minutes.  If pastry starts to become too brown before cooking time is over, cover loosely with foil.

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