Sensational Appetizers
Jun 23, 2017 ● By Frisco STYLE
A collection of amazingly delicious appetizer recipes from Frisco Style Magazine
Prep Time: 15 minutes
Cook Time:
Servings: 4
INGREDIENTS
JALAPEÑO CHEESEBALL BITES
- 2 cup(s) sharp cheddar cheese
- 8 ounce(s) cream cheese softened
- 1/3 cup(s) mayonnaise
- 1/4 teaspoon(s) garlic powder
- 1/4 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) onion powder
- 2 jalapenos seeded
- 4 ounce(s) diced pimento
- salt and pepper
- 1/3 pound(s) crispy bacon chopped
- 1 cup(s) pecans chopped
CREAM CHEESE OLIVES
- 8 ounce(s) cream cheese softened
- 1/2 cup(s) crumbled feta cheese
- 2 tablespoon(s) whole milk
- 1/2 teaspoon(s) ground black pepper
- 30 olives pitted
- 2 tablespoon(s) chopped pecans
- 2 tablespoon(s) olive oil
SALMON CUCUMBER BITES
- 2 cucumbers cut
- 1 pound(s) smoked salmon cut
- 8 ounce(s) cream cheese softened
- 3 tablespoon(s) fresh dill chopped
- 1 tablespoon(s) horseradish
- 1 tablespoon(s) Heavy Cream
CHEESE WEDGE TUXEDOS
- 1 block(s) white cheese
- crackers
- black olives
BACON AND BREAD ASPARAGUS
- 15 spear(s) asparagus
- 8 slice(s) bacon
- 1 can(s) flavored breadsticks
BALSAMIC BEEF CROSTINI
- 1/2 pound(s) thin cut steak
- 1/2 cup(s) olive oil
- 1/3 cup(s) balsamic vinegar
- 2 tablespoon(s) Worcestershire sauce
- 2 clove(s) garlic minced
- salt and pepper
- 1 French baguette sliced and roasted
- 8 ounce(s) cream cheese
- 2 cup(s) arugula
- balsamic vinaigrette
INSTRUCTIONS
JALAPEÑO CHEESEBALL BITES
- Combine the cheese, mayonnaise, garlic and onion powder, cayenne pepper, pimento and jalapeños in a bowl and blend. Season the mixture with salt and pepper, cover and refrigerate it until it firms. Combine the chopped pecans and cooked bacon in a bowl. Roll the pimento cheese into tablespoon-size balls and roll them into the bacon-pecan mixture. Just before serving, put a pretzel stick in each ball.
CREAM CHEESE OLIVES
- In a bowl, combine cheeses, milk and pepper. Beat at medium speed until smooth. Pipe the cheese mixture into the olives and top with pecans. Drizzle the olives with oil.
SALMON CUCUMBER BITES
- Peel the cucumbers and slice them into one-inch circles. Place them in the refrigerator. Place the cream cheese, dill, horseradish and cream in a bowl and beat until combined. Spread one teaspoon of cream cheese on each cucumber slice, then top each slice with a piece of smoked salmon. Insert a toothpick down the center.
CHEESE WEDGE TUXEDOS
- Cut the cheese into triangular wedges and place them on the crackers. Cut up the olives into button and bowtie shapes and place on top of cheese.
BACON AND BREAD ASPARAGUS
- Preheat your oven to 375 degrees. Cook your bacon in the oven on a tray for about 6 minutes. Turn the temperature down to 350 degrees. Cut up the bread stick dough so you end up with 15 pieces. Secure the bacon at the bottom of the asparagus spear with a toothpick and wrap it to the other end of the asparagus. Wrap the dough around exposed portions of the asparagus. Repeat this step for the remaining spears. On a greased baking sheet, cook the spears for about 20 minutes.
BALSAMIC BEEF CROSTINI
- Put the marinade ingredients in a bag. Seal, shake and refrigerate for one hour. Toast the bread in the oven. Spread about one teaspoon of cream cheese onto the bread then top with arugula. Set aside. Cook the steak and let it rest for 10 minutes after cooking. Cut the steak into triangles and place it on top of the arugula. Right before serving, drizzle about 1/2 teaspoon of balsamic vinaigrette over each crostini.
Recipes
onion powder
garlic powder
0 stars
Appetizers
ground black pepper
olive oil
cayenne pepper
Heavy Cream
mayonnaise
cream cheese
chopped pecans
Worcestershire sauce
balsamic vinegar
jalapenos
pecans
salt and pepper
black olives
sharp cheddar cheese
diced pimento
crispy bacon
crumbled feta cheese
whole milk
olives
cucumbers
smoked salmon
fresh dill
horseradish
white cheese
crackers
asparagus
bacon
flavored breadsticks
thin cut steak
garlic
French baguette
arugula
balsamic vinaigrette