Tag Archives: appetizer recipes

December 18, 2017 · 8:55 am

10 One-Bite Appetizers for the Holidays

Hosting for the holidays doesn’t have to be stressful with this tasty one-bite appetizers. Whether you’re getting ready for Christmas dinner or planning a New Year’s party, these easy and quick bites will keep guests noshing and talking while you take care of stuff in the kitchen!

one-bite-appetizers

10 One-Bite Appetizers for the Holidays

Fried Green Tomatoes

tomatoes

Avocado Deviled Eggs

egg

Sweet Bacon Crackers

bacon crackers

Spicy Tuna Wonton Cups

wonton

Stuffed Turkey Sausage Rolls

sausage rolls

Vegan Spinach Puffs

spinach puffs

Crispy Arancini

balls

Corn Dog Mini Muffins

corn dog

Prosciutto Wrapped Melon

melon

Sausage Bites with Cranberry and Cheddar

sausage bites

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Leave a comment

Filed under appetizer recipes

Tagged as , , , ,

June 13, 2011 · 9:29 am

Spicy Cheesy Sausage Bites

This week at the Hobbee Hive, we’re showing dad some love!  As a shout out to my own awesome daddy, here’s one of his all-time famous recipes.  We make it every year for New Year’s Eve, Christmas Eve dinner, and/or any event that involves finger food!

SPICY CHEESY SAUSAGE BITES

1 package mini pumpernickel bread

1 package Velveeta cheese

6 spicy chorizo sausages

1.  Lay out 15-20 mini breads on a baking sheet (make sure you spray it with non-stick spray…because the cheese will drip).

2.  In a skillet, cook your chorizo sausages.  If they’re precooked, just heat them up.  Chop into small pieces and drop in a microwave-safe bowl.  Add as much Velvetta cheese as you’d like (we don’t add a ton, but enough to hold everything together) and microwave until cheese has melted.

3.  Stir cheese and sausage until combined and drop by the spoonful onto your mini breads.

4.  Bake for 15-20 minutes at 350 degrees.

You could also make mozzarella and mushroom bites, which are equally as amazing.  Check this recipe out if you’ve got a thing for baby portabella mushrooms.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Leave a comment

Filed under appetizer recipes

Tagged as , ,

June 6, 2011 · 10:18 am

Bruschetta ala “Julie and Julia”

Every time I watch Julie and Julia, I crave bruschetta.  CRAVE IT!  It’s super refreshing in the summer and perhaps one of the easiest things to make.  It’s perfect with just red tomatoes, but you haven’t lived until you’ve tried it with assorted heirloom tomatoes.  As Julie says, “YUM!”.

Rustic Bruschetta with Heirloom Tomatoes

4 slices rough textured bread, such as a crusty baguette, cut lengthwise on a diagonal
16 oz. assorted heirloom type tomatoes, chopped
extra virgin olive oil
1 clove garlic, peeled and halved
sea salt
chopped fresh basil

1. Toss tomatoes with 1 T. olive oil and about 1 tsp. sea salt.
2. Fry bread in 2-3 T. olive oil in skillet, browning on each side, and adding 1 more T. oil if necessary.
3. Rub cut half of garlic over 1 side of fried bread.
4. Spoon tomatoes over bread. Top with chopped basil and more sea salt to taste.
5. Eat with plenty of napkins on hand.

BON APPETIT!

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.

Leave a comment

Filed under appetizer recipes

Tagged as , ,

May 2, 2011 · 9:08 am

Figs with Cheese and Honey

Yesterday was Yom HaShoah, a day set aside in the Jewish calendar to remember those who perished in the Holocaust.  So here at the Hob-bee Hive, I’ve decided to set aside this week to honor those 6 million people who lost their lives not more than 60 years ago.  Today I have a recipe for you that completely encompasses the joy and sadness in life.  These fig treats can be eaten as an appetizer or a dessert.

Figs with Cheese and Honey

FIGS WITH CHEESE AND HONEY

1/4 cup unsalted shelled pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 Tbs. honey

Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then chop coarsely.

Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.

Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta on each piece of fig and sprinkle with pistachios.

Drizzle with honey, sprinkle with salt (if desired),  and serve.

PISTACHIOS for salt, to represent the tears we shed then and now

FIGS for life, to represent procreation

CHEESE for pleasure, to represent indulgence

HONEY for sweetness, to represent all that life has to offer

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.

Leave a comment

Filed under appetizer recipes

Tagged as , , , , ,

November 29, 2010 · 4:47 pm

Fried Stuffing Bites with Cranberry Pesto

Happy (belated) Thanksgiving, everyone!  I hope you all had a most wonderful and satisfying holiday.

As every new year ends, my mother looks forward to one thing:  hosting Thanksgiving.  Of course, hosting means we’re always eating leftovers from dinner for days following…so here’s a new idea to get rid of stuffing…which doesn’t last long as leftovers anyway.  For an extra treat, put some turkey pieces in the middle of the stuffing balls.

Fried Stuffing Bites with Cranberry Sauce Pesto

  • Leftover stuffing
  • 2 eggs
  • 2 teaspoons milk
  • 1 cup seasoned bread crumbs
  • 1 cup cranberry sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup walnuts
  • Oil, for frying

Directions

Preheat oil to 350 degrees F.

Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

2 Comments

Filed under appetizer recipes

Tagged as , , ,

July 12, 2010 · 3:37 pm

Toasted Ravioli

Worried that tomorrow’s ravioli leftovers are going to be Blah-City?  Not to fear!  Toss them in olive oil and pop them in the oven or into a wok and get ready for a delicious leftover makeover!

Yum!

WHAT YOU NEED:

1 package cheese ravioli, cooked, drained and cool

olive oil

spices of your choosing (you could even use a pre-packed spice mix to save $$)

wok or cookie sheet

Toss your ravioli in the olive oil and spices.  If you’re using the oven, place them on a non-stick-sprayed cookie sheet and bake until toasty brown at 350 degrees (about 10 minutes, depending on your oven).  Flip and cook on the other side.

If you’re using a wok, heat oil and carefully drop your ravioli in a few at a time.  Stir occasionally and cook until golden brown on each side.  Remove from the pan and season right away.

Plate your toasted ravioli and serve with a bowl of maranara sauce for dipping.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

2 Comments

Filed under appetizer recipes

Tagged as , , ,