Lacy Parmesan Crisps
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Serves: 6
 
Simple! Wonderful! Thin rounds of baked cheese.
Ingredients
  • 1½ cups of grated Parmesan cheese (approx 6 ounces)
  • Seasonings or bits of bacon (optional)
Instructions
  1. Preheat oven to 375 degrees
  2. Line a large cookie sheet with parchment paper
  3. Spoon Parmesan by level tablespoons, about 3 inches apart on cookie sheet
  4. Flatten each mound lightly to form a 2 inch round circle
  5. Bake until the edges turn a light golden color
  6. Transfer the parchment paper to a rack and cool for 2 minutes
  7. Transfer the crisps to a paper towel
  8. Repeat with the remaining cheese
Notes
Helpful hints: They run a little while heating Remove them from the parchment paper before they totally cool or they will stick Parmesan is salty -- do not add a seasoning with a lot of salt A little dash of garlic powder is delicious Eat as is or use for dipping

 

Shortbread Brigadeiro
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Serves: 20
 
Sweet, gooey and crunchy.
Ingredients
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • crushed shortbread cookies
  • sugar
Instructions
  1. In a medium non-stick pan, mix the milk and butter. On low heat stir constantly with a wooden spoon.
  2. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes. Remove from heat and add the shortbread chunks. Mix thoroughly.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Put the sugar or other coating into a separate dish.
  5. To mold the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  6. Roll in sugar or other coating.
  7. Transfer the ball to a mini baking cup or square of parchment for serving. Keep in an airtight container for up to 3 days.
Notes
Variation: Roll in shredded white chocolate instead of the sugar.

 

Peanutty Chicken Nuggets
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Serves: 5
 
Great finger food for parties.
Ingredients
  • cup chunky peanut butter
  • ⅓ cup milk
  • 3 tablespoons vinegar, divided (preferable rice wine – not as strong)
  • 1 tablespoon + 1 teaspoon of light brown sugar (divided)
  • 1 tablespoon of soy sauce
  • 2 teaspoons minced garlic (divided)
  • 1 pound of chicken tenders
  • ⅓ cup of minced scallions (about 2 scallions)
  • cup chopped fresh cilantro
  • 1 tablespoon sesame oil
  • 2 teaspoons minced fresh ginger
  • container of tooth picks
Instructions
  1. Preheat broiler and place oven rack about 4 inches from heat source
  2. In a bowl combine the peanut butter, milk, 1 tablespoon of vinegar, 1 tablespoon of light brown sugar, soy sauce and 1 teaspoon of garlic
  3. Add chicken to bowl and toss to coat
  4. Place chicken tenders on foil covered sheet pan
  5. Turn once, until cooked through, about 7 minutes per side
  6. Meanwhile, in small serving bowl combine scallions, cilantro, oil, ginger and remaining vinegar, brown sugar and garlic
  7. When ready, place on serving platter with dipping sauce and toothpick container on the side
Notes
Easy to double. May use almond butter instead of peanut butter if you have a peanut allergy. Almond butter has a milder flavor. You may have to use a bit more so the dipping sauce is not too overwhelming.

 

Tortilla Pizza Roll Ups
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Serves: 6
 
Finger food for Teens and get togethers.
Ingredients
  • 1 package mini tortillas (usually 6 per package)
  • 1 jar of pizza sauce
  • 1 (8 ounce) bag of shredded mozzarella cheeze
  • pepperoni
  • garlic powder (optional)
  • grated parmesan cheese (optinal)
  • toothpicks
Instructions
  1. Lay the tortillas on a flat surface and spread each with 1 tablespoon of pizza sauce, up to ½-inch away from the edge.
  2. Reserve any remaining sauce and place in a dipping bowl.
  3. Spread cheese and pepperoni down the center and sprinkle with garlic if desired
  4. Then roll each one up and stab a toothpick through it to hold together
  5. Rub a little oil on each one for better browning.
  6. Place on a sheet pan lined with foil and bake at 450 for about 7 minutes or until golden brown and the cheese is melted
  7. After removing from oven may sprinkle with parmesan cheese
  8. Cut in half
  9. Serve with the remaining pizza sauce as a dip
Notes
I have seen packages with 24 mini tortillas. The recipe is easy to double. The best part about these is that you can make them the day before (without baking) and refrigerate. Then all you have to do is bake them before the party. May replace the mozzarella cheese with a package of 4-cheese pizza cheese

 

Beef and Pickle Wrap
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Serves: 10
 
Ingredients
  • Small jar of Mini Dill Pickles
  • Soft spread Cream Cheese in container
  • 4½ ounces thin-sliced beef
  • toothpicks
Instructions
  1. Drain pickles and pat dry
  2. Take two slices of the beef and spread cream cheese on them
  3. Lay one slice on top of the other
  4. Take a pickle spear and put it in the middle of the roast beef slices and roll them up
  5. (It goes beef, cream cheese, beef, cream cheese, pickle
  6. Stick a toothpick in the middle to keep it together
  7. Refrigerate overnight for best flavor
  8. Keep refrigerated until ready to serve
Notes
If the beef is sliced too thin it will tear when you try to spread the cream cheese

 

Pecan Cheese Mini Balls
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Serves: Depends on how many you make.
 
Cheese and pecan balls on a toothpick. Great for parties. Teens love these!!
Ingredients
  • Jar/Can of cheese spread in any flavor desired (for example, Cheddar-Style Spread, Hickory-Smoked Cheddar, Cheddar Horseradish or Port Wine-Cheddar)
  • 1 pound bag of toasted pecans halves, finely chopped
  • Toothpicks
Instructions
  1. Spread finely chopped pecans on a dish or large platter
  2. Take a teaspoon of the cheese spread
  3. Place it into your palm and make a small ball out of it
  4. Roll the cheese ball in the pecans
  5. Skewer on the toothpicks
Notes
Make a lot of these. Teenagers just gobble them up!!

 

Corn Crackle Appetizer
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Serves: 16 - 20 squares
 
Great for teen parties !
Ingredients
  • 2 (8-ounce) package corn muffin mix
  • 1 (4-ounce) can of cream-style sweet corn (optional)
  • 2 cups coarsely chopped salted peanuts
  • 1½ cups grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 4 tablespoons butter, melted
Instructions
  1. Prepare corn muffin mix according to package directions
  2. Add the can of cream-style sweet corn and mix together until well blended
  3. Spread evenly in greased 15 ½ x 10 x 1 inch jelly roll pan. (A jelly-roll pan is a baking sheet with sides. The sides are 1-inch deep)
  4. Mix together the peanuts, cheese and garlic salt
  5. Sprinkle the mixed ingredients over the muffin mix
  6. Drizzle butter over the top.
  7. Bake in moderate oven (400 degrees) about 30 minutes or till crisp and lightly browned. Immediately cut in squares; cool slightly and remove from pan.
Notes
Adding the cream-style corn is optional. Corn bread tends to be dry. The cream style corn makes it moist and adds a bit more of the corn flavor.

 

Cheese Onion Pennies
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Serves: 6
 
These are delicious!!!!
Ingredients
  • 1 cup mayonnaise
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped onion
  • 25 rounds of white bread cut out with a 1¾ inch canape cutter (may substitute a small glass and cut around it)
Instructions
  1. Blend the mayonnaise, cheese and onion in a food processor until smooth.
  2. Spread about 2 teaspoons on each round, and place on a cookie sheet.
  3. Broil about 6 inches from heat for 2 - 3 minutes or until top is browned and bubbly.
Notes
These may be prepared in advance and frozen. Defrost thoroughly before broiling or they will be soggy.

 

Lemon Caipirinha Brigadeiro
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Serves: 20
 
Caipirinha is Brazil's national cocktail made of lime and cachaca. This recipe combines those flavors into a brigadeiro.
Ingredients
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • 1 tablespoon Cachaça
  • zest of one lime
  • granulated sugar
Instructions
  1. In a medium non-stick pan, mix the milk, butter and cachaca. Stir constantly with a wooden spoon on low heat.
  2. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes. Now add the lime and lemon zest. Stir vigorously.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Put the sugar into a separate dish.
  5. To shape the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  6. Transfer the ball to the dish of sugar and roll it around to coat all sides.
  7. Transfer the ball to a mini baking cup or square of parchment for serving. They keep in an airtight container for up to 3 days.
Notes
Cachaca is a rum made from sugar cane. If you would like a stronger lime flavor just zest another lime You may also substitute the sugar topping and use the lime zest instead.