Holiday Appetizers! A few recipes for you!
Do you need a few easy appetizers for all the holiday parties this weekend? Here are some delicious recipes for you! Just add great friends and great drinks and you have your self a party! A few girlfriends and I got together and had a pajama party and tried out all of these appetizers! Delicious!!! I highly recommend the Meatballs, they are SO easy to make! I think my overall favorite was the Gorgonzola Shrimp! SO YUMMY!
52 (2 pounds) frozen Casa Meatballs, fully cooked
1 can (16 ounces) whole berry cranberry sauce
1 cup barbecue sauce
Place frozen meatballs in a 3 ½ to 5-quart slow cooker prepared with nonstick cooking spray.
In a bowl, stir together cranberry sauce and barbecue sauce. Pour mixture over meatballs. Cover and cook on low heat for 5-6 hours or on high heat for 2 ½ -3 hours. During a party, meatballs can be left in the slow cooker on the warm or low setting. Serve as appetizers with toothpicks. VARIATION: Combine all ingredients in a 3 to 4 quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.
Merry Shrimp Martinis
1 (12oz) package SeaPak Shrimp Scampi, frozen
1 can (14.5 oz) diced tomatoes
1 teaspoon lemon zest
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
Garlic Crostinis: Bread slices (such as thin sliced ciabbata bread)
½ cup reserved scampi butter
Preheat large skillet 1-2 minutes on medium-high heat. Preheat oven to 400 degrees. Place shrimp in skillet and sauté for 7 minutes. Pour off ½ cup scampi butter and reserve for crostinis. Add tomatoes, lemon zest, horseradish, Worcestershire sauce and hot sauce to skillet. Bring to a simmer. For the Garlic Crostinis, brush reserved scampi butter on bread slices. Place on baking sheet and bake for 10 minutes. Portion shrimp into serving dishes and garnish with celery springs and garlic crostinis.
Tempura Shrimp with Wasabi Cream Dipping Sauce
1 (8.2 oz) package SeaPak Tempura Shrimp
1/3 cup sour cream
¼ cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice
Stir together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks. Preheat oven to 425 º. Place shrimp on baking sheet and bake for 14 minutes. Serve shrimp immediately with cold wasabi cream sauce. Makes 8 appetizers.
4 lbs. Byron’s Fully Cooked BBQ
3 cans crescent dough
1 bag shredded pepper jack cheese
Preheat oven to 350° F. Heat BBQ tray according to package instructions. Alternatively, place thawed product in slow-cooker and heat on high for 3-4 hours. Once BBQ is fully heated remove from heat and drain excess liquid off BBQ. Open crescent rolls and unroll. Separate the two rectangles. Lay each rectangle flat and press the seams of the triangles together. Cut in half so you end up with 24 squares. Spray muffin tin with non-stick cooking spray. Press one dough square into each of 24 muffin wells. Add BBQ (roughly 2 tablespoons) and sprinkle with shredded cheese (roughly 1 teaspoon). Bake BBQ tartlets for 10-11 minutes and serve hot.
Gorgonzola Shrimp Bites
1 (9 oz) package SeaPak Jumbo Butterfly Shrimp
Preheat oven to 425º. Bake Butterfly Shrimp according to package instructions. Remove from oven. Turn oven to broil. Spoon apricot preserves (about ½ teaspoon) onto each shrimp. Top with Gorgonzola crumbles (about ½ teaspoon). Place shrimp under broiler for 1-2 minutes, watching closely. Serve immediately. Makes 16 appetizers.
*company provided samples for review
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