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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
5
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Posted:
Apr 7, 2008 7:31 PM
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Thx everyone, for the great ideas -
I made the stuffed celery with pecans and cayene pepper (see recipe from dcockrell below). It was simple and good. Everyone asked for the recipe - they especially liked the little crunch from the pecans.
I tried the wontons, but they were too hard and dry. I may have over cooked them.
I made my standard peanut butter cookies instead.
Thanks again!
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Posts:
78
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Posted:
Apr 6, 2008 3:59 PM
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little smokies wrapped in bacon then sprinkled with brown sugar is good. you put a tooth pick in them too and then your hands dont get so messy
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Posts:
355
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Posted:
Apr 6, 2008 10:20 AM
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I have a friend who spreads flour tortillas with cream cheese and then tops with chopped banana peppers, rolls them up and then slices into spirals. Simple, yet really yummy.
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Posts:
1
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Posted:
Apr 5, 2008 11:39 PM
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I find a dessert pizza works well for gatherings like this. It serves well hot or cold. Use store bought pizza dough, can of pie filling, I use apple, or cherry pie filling - then sprinkle with a little cinnamon and nutmeg,(for the apple) a little brown sugar, and bake. If you want, you can use a little icing made with powdered sugar and drizzle the top. You can also cut this up in bite size pieces.
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Posts:
91
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Posted:
Apr 5, 2008 9:47 PM
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The stuffed celery is always good!
The hot dogs in the crock pot, well, I'm skeptical, but I bet they are tasty!!
Try fresh mozzarella with either GOOD tomatoes(in season)
OR nice roasted peppers, there are some nice jarred ones out there...
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Posts:
544
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Posted:
Apr 5, 2008 4:55 PM
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A friend of mine brought this to our house, and it was great.
Take a hot dog and slice it into 4 pieces, wrap bacon around it and secure with a toothpick, then add to crockpot with 2 cups of brown sugar and some BBQ sauce. It was so good, I couldn't believe it was just hot dogs.
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Posts:
5
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Posted:
Apr 5, 2008 3:20 PM
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Thanks dcockrell - great ideas!
I was thinking of doing the stuffed celery thing - but with regular cream cheese and/or peanut butter, but that seemed so ordinary. Your idea of "spicing" it up was just the jumping board I needed.
And -- I have been wanting to try won ton wrappers, but wasn't quite sure how to use them. Making cups, in muffin tins - what a great idea.
Thanks again
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Posts:
1
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Posted:
Apr 5, 2008 7:39 AM
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I have an easy favorite, that ALWAYS is a huge hit...
1 can of whole water chestnuts
1lb bacon (cut in half
brown sugar
sharp toothpicks
wrap a 1/2 slice of bacon around the chestnut and secure with a toothpick, place all in a baking dish. Sprinkle them with brown sugar - until they are covered pretty well - maybe a 1/2 cup? Bake at 400 until bacon looks done and crispy, about 25-30 minutes. Let cool a few minutes.
Good luck..
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Posts:
60
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Posted:
Apr 5, 2008 4:21 AM
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These are some of my favorite easy appys. Hope you find some you will like.
Jalapeno Poppers
10 jalapenos
8 oz. cream cheese
10 strips bacon
Slice peppers in half lengthwise. Wearing gloves, remove seeds and membranes. Stuff cream cheese inside each pepper half. Spiral wrap each half with a half slice of bacon. Place on a broiler pan and bake in 375 degree oven for 30-35 minutes or until the bacon is done. These can be frozen before baking.
We love fruit, veggie and cheese trays. For the fruit tray: strawberries, pineapple chunks, grapes, sliced apples, bananas, etc. Serve with fruit dip.
For veggie tray: carrot sticks, sliced bell peppers, celery sticks, broccoli, thinly sliced yellow squash, grape tomatoes, sliced cucumbers, etc. Serve with ranch and/or blue cheese dressing for dip.
For the cheese tray: cubed cheddar, monterey jack, olives, sweet midget pickles, grapes. Serve with toothpicks.
Fruit Dip
8 oz cream cheese, softened
1 small jar marshmallow creme
1 teaspoon almond extract
8 oz Cool Whip
Combine cheese, creme and extract. Fold in Cool Whip.
Deviled Eggs would be great!
Artichoke Dip
4 oz cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 garlic cloves, mashed or 1 tbsp garlic powder
1 14 oz can artichoke hearts, drained and chopped
1 cup Mozzarella cheese, shredded
1 cup grated Parmesan cheese, divided
Combine cream cheese, sour cream, mayonnaise and garlic. Stir in artichokes, Mozzarella cheese and 1/2 cup Parmesan cheese. Spoon into a lightly greased 8x8 baking dish. Sprinkle with remaining Parmesan. Bake at 350 degrees for 25 to 30 minutes. Serve with tortilla chips or crackers.
This is a favorite!
Texas Caviar
2 cans black-eye peas (drained)
2 cans Rotel w/ green chilies
2 cans shoe peg corn (drained)
3 tomatoes chopped
1 bell pepper chopped
1 1/2 tsp garlic powder
1 tsp garlic salt
chopped parsley
black pepper to taste
1/2 cup chopped green onion
1 large bottle Italian dressing
Mix all above and refrigerate 8-12 hours. Serve with Tostito Scoops.
If you don't have panko, you can crush cornflakes for a crispy coating.
Crispy Chicken Bites
4 boneless chicken breasts
Oil
Salt and pepper, to taste
Panko bread crumbs
Pat chicken dry and cut into bite sized cubes. Drizzle 1-2 tbsp oil over chicken and toss to lightly coat. Season with salt and pepper. Dredge in panko. Fry in 1/2 inch of oil until golden. Serve with toothpicks and dipping sauce(s).
Parmesan Pecan Chicken Bites
4 boneless chicken breasts, cubed
24 Townhouse crackers, finely crushed
1/2 cup fresh grated parmesan cheese
1/2 cup pecans, finely chopped
salt and pepper to taste
2 egg whites
1 stick butter
Combine crackers, cheese, pecans, salt and pepper in small bowl.
Beat egg whites until frothy. Dip chicken in egg whites, then cracker mixture. Fry in butter until golden brown. Serve with toothpicksand dipping sauce(s).
Creamy Chili Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
Pinch of cayenne pepper
Combine ingredients. Refrigerate.
Honey Mustard Sauce
1/2 cup mustard
1/3 cup mayonnaise
1/3 cup light corn syrup
1/3 cup honey
Combine ingredients. Refrigerate.
These can be baked on a baking pan, but using a broiler pan allows fat to drip down. I always line the bottom pan with foil for eay clean-up.
Stuffed Bacon Balls
1 box chicken flavored Stove Top stuffing
1/2 lb bacon
Make stuffing in microwave according to direction on box. Roll stuffing into 1 inch firm balls. Wrap with 1/2 slice bacon. Place on broiler pan, bacon seam side down. Bake at 375 degrees for 25-30 minutes, until bacon is done. Makes approx 20 balls.
Sweet Chicken Bacon Wraps by Paula Deen
1 1/4 pounds boneless skinless chicken
1 pound package sliced bacon
2/3c brown sugar (firmly packed)
2 Tbs chili powder
Cut chicken into 1 inch cubes.
Cut each piece of bacon in half,stir together brown sugar and chili powder.Wrap chicken in the bacon and dredge in brown sugar mixture.Place them on a cookie sheet.(spray with cooking spray) and bake at 350 for 30 minutes.
Stuffed Cherry Tomatoes
Cut a thin slice off each tomato top. Scoop out pulp. Invert the tomatoes on paper towels to drain. Spoon filling into tomatoes.
Filling ideas:
You can use cream cheese as your base and add anything you like; cooked crumbled bacon, lightly toasted pecans then dice them, chopped olives, diced celery, minced cucumbers, minced onions, finely shredded cheese, etc. Add a little seasoning like garlic powder, a few drops of hot sauce, dry Italian seasoning, etc. Thin with a little mayo if needed. Maybe make several different combinations.
They are great stuffed with tuna salad, ham salad, egg salad or chicken salad.
Honey-Pecan Stuffed Celery
12 celery stalks, peeled
1/2 cup pecans
1 tablespoon honey
1 tablespoon melted butter
pinch cayenne pepper
pinch salt
8 ounces cream cheese, softened
Cut celery into 4-inch long pieces. Refrigerate in a bowl of ice water until ready to stuff.
Toss pecans with honey, butter, cayenne pepper and salt. Spread on a baking sheet and bake at 375 degrees until nuts are toasted, about 8-10 minutes. Cool completely then chop pecans coarsely, add the cream cheese and stir until smooth. Drain and dry celery then fill.
You can use thawed, frozen cooked shrimp, canned baby shrimp, drained, or fresh or canned crab meat.
Seafood Spread
8 oz cream cheese, softened
Small jar cocktail sauce
Crab meat and/or cooked shrimp
2 green onions, chopped
Spread cream cheese onto serving plate. Spoon sauce over cream cheese. Top with seafood. Garnish with onions. Serve with crackers.
Shrimp Cocktail
Nothing is easier than buying a bag of frozen cooked shrimp. It only takes a few minutes to thaw under running cold water in a colander. Serve with cocktail sauce. I mix catsup, a squirt of lemon juice and bottled prepared horseradish, to taste.
Mexican Quickies
Tostito Scoops
Refried Beans
Shredded Velveeta Cheese
Sour Cream
Sliced Pickled Jalapenos
Put scoops on a cookie sheet. Fill with a tsp of refried beans, a tsp of cheese, a tsp of sour cream then top with a jalapeno. Bake at 350 for 8-10 minutes.
Wonton Chicken Bites
36 wonton wrappers
1/2 of a 16 oz. bag coleslaw
1 cup cooked, finely chopped chicken
1 can (8 oz) water chestnuts, drained, finely chopped
5 green onions, thinly sliced
2 1/2 teaspoons sesame oil
6 tablespoons Chinese plum sauce
Heat oven to 350 degrees. Cut a 1/2 inch strip off one side of wonton skins to keep them square and bite-sized. Pleat wrappers into oiled (spray works well) mini-muffin tins to make cups. Bake until golden, 5 to 8 minutes. Let stand at least 5 minutes.
Place cabbage, chicken, water chestnuts and green onions in a large bowl. Mix together sesame oil and plum sauce and stir into cabbage mix. When ready to serve, spoon into cooled won ton cups.
Chicken and Cream Cheese Wontons
16 oz cream cheese
2 cups sharp cheddar cheese
1 1/2 cups cooked chicken, shredded
1 cup green onions
1 package wontons
Combine cream cheese, cheddar cheese, chicken and onions. Spray cooking oil in a muffin tin. Place 12 won ton wrappers in the muffin tin. Cook won ton wrappers at 350º for 5 minutes. Remove from oven. Add 1 tablespoon of the cream cheese mixture to each won ton. Bake for 10 minutes or until mixture is bubbly.
Ham Roll-Ups
1 pkg sliced ham
8 ounces cream cheese, softened
2-3 green onions, minced
Combine cream cheese and onions. Spread mixture on ham and roll up from the long side. Refrigerate until firm then slice into bite sized pieces.
I wipe the moisture off each slice of ham with a paper towel. It makes it easier to spread the cream cheese.
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Posts:
5
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Posted:
Apr 4, 2008 2:41 PM
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I would like a few suggestions for some finger foods for a church get-together. Something alittle different - but nothing exotic. Thanks for your suggestions
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