Category Archives: Appetizer

December 22, 2023 · 9:31 am

S’mores Chex Mix

My co-worker at St. John XXIII, Amanda Gray, hosted a Christmas open house this year with this yummy S’mores Chex Mix on the menu. We love how you can store it in gallon ziplocks to have on hand for parties and snacking. -Elizabeth Dronet

Ingredients

  • ½ c creamy peanut butter
  • 1 c chocolate chips
  • ¼ c butter
  • 1 tsp vanilla
  • 9 c Chex cereal (about one box), place in large bowl. (Amanda did 3 c each: chocolate, honey nut, rice)
  • 2 c powdered sugar
  • 3 c Golden Grahams
  • 2 c mini marshmallows
  • 1 c chocolate chips

Method

Super easy to make-

  1. Melt the first 4 ingredients in the microwave- 30 seconds, stir, 30 seconds-done!
  2. Pour melted combo over the Chex and fold the cereal to coat completely.
  3. Add the powdered sugar, split evenly, to two 1 gallon bags (or add it all to one 2 gallon bag).
  4. Add Chex mix, seal baggie, and shake to coat.
  5. Add the extra ingredients.

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Filed under Appetizer, Candy, Entertaining, Holidays

December 13, 2023 · 2:27 pm

Vegetable Turkey

We always have fun when we eat our vegetables!
For the turkey’s body, we used a pear, carrot and bell pepper.

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December 13, 2023 · 1:41 pm

Fruit Turkey

This fruit turkey is so cute and a great activity for kids to help create by following a pattern. Avery and I quickly put it together at Thanksgiving. - Elizabeth

You’ll Need:
Pineapple bottom cut flat on one side for the body
Medium Length Skewers
Turkey made of cardstock with a straw attached to the bottom to tuck under the pineapple body
Grapes, Pineapple pieces, Strawberries for the feathers

*A small pumpkin also works for the body and mozzarella, olives and cherry tomatoes for the feathers.

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Filed under Appetizer, Entertaining, Holidays

June 28, 2013 · 1:20 pm

Veggie Bars

IMG_1430

If you are overloaded with cherry tomatoes from the garden, this is a great recipe to use them up! It’s a cool appetizer for those summer gatherings and picnics.

Recipe by Pat Savoie

Ingredients

2 tubes    Crescent rolls
16 oz     cream cheese
3/4 cup    Miracle Whip salad dressing
1/2 cup    sour cream
1 pkg    Ranch dressing mix

Suggested toppings:

Tomatoes
celery
bell pepper
carrots
grated cheese
pepperoni
ham

Method

Flatten crescent rolls on a cookie sheet lined with parchment paper.  Press into one large crust.  Bake 375 for 10-12 minutes.  Cool

Mix cream cheese, Miracle Whip, sour cream and ranch dressing mix.

Spread on cooled crust.

Top with vegetables and/or meat.  Chill.  Cut into squares.

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Filed under Appetizer, Showers or Teas, Vegetarian

January 26, 2013 · 6:33 pm

Creole Cheese Crackers

I’ve served these little crackers with a kick at Thanksgiving, Christmas and Mardi Gras get-togethers. I like how you can prepare the dough ahead of time, which is a big help when hosting a party. You can use cute cookie cutters to match your theme.

by Elizabeth Savoie Dronet, based on Southern Living’s recipe

Ingredients

1 10oz block of sharp Cheddar cheese, shredded in a food processor
1 1/2 cups flour
1/2 cup butter (1 stick), softened and cut into cubes
1 tsp salt
1/2 tsp cayenne pepper

2 Tbsp half and half (add at the end)

Method

Preheat oven to 350°.

Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

Turn out onto a well-floured surface. Use your hands to fully combine ingredients. Roll to 1/8-inch thickness. Cut with 2 1/2- to 3 1/2-inch assorted star-shaped cutters.  Position cutters closely together as you cut.  Place on parchment paper-lined baking sheets. The crackers do not spread much during the baking process and can therefore be placed closely together on the baking sheet.

Bake 16 to 18 minutes; cool on baking sheets on wire racks.

Note: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.

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Filed under Appetizer, Entertaining, Holidays

September 14, 2012 · 7:06 pm

Jalapeno Cheese Dip

What’s not to love…hot and bubbly bacon and cheese with a little spice!  I served this for my grandson’s 5th birthday party and was surprised how fast it disappeared.  Both children and adults dug in.  The jalapenos that I picked from my yard were not too hot.  I will make this recipe again for a football party and add 6 peppers instead of 4 for more spice.

By Pat Savoie

Dip:

6-8    slices   bacon, cooked crisp then crumbled

2         8oz      cream cheese

1        cup        mayonnaise

4-6                   jalapeno peppers, seeded, chopped

1         cup       cheddar or Mexican Blend cheese, grated

1/2    cup        mozzarella cheese, grated

1/4    cup       green onions, sliced

Topping:

1      cup         Ritz crackers, crushed

1/2  cup        Parmesan cheese, grated

4      oz            butter, melted

Soften cream cheese and stir until smooth.  Add remaining ingredients and spoon into a greased baking dish.  For the topping, mix together the cracker crumbs, Parmesan cheese and the melted butter.  Sprinkled on top of the cream cheese mixture.  Bake at 350 for 20 – 30 minutes.  Serve hot with Ritz crackers.

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February 16, 2012 · 12:54 pm

Hot Crawfish Dip

“What smells so delicious?” my guests kept asking. At my recent Mardi Gras themed Pokeno party, my appetizer buffet included Louisiana inspired dishes. This Hot Crawfish Dip was a winner. Every last piece of French bread was used to sop up this guest favorite.

by Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients

1/2 cup butter (1 stick)
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Tony’s
1 (8-oz.) package cream cheese, softened

French bread baguette slices, slightly toasted

Method

Throw me something Mister!

Melt butter in a medium saucepan over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

This dip would also be good over noodles to make a crawfish fettuccini.  Add a little celery to the onions and pepper if desired.

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Filed under Appetizer, Seafood

January 27, 2012 · 4:19 pm

Leek and Bacon Dip

This was one of those recipes from a covered dish get together that everyone was raving about.  Ewww…leeks!  How can leeks be good?  Can anything be more fattening than bacon and cream?  Like they say, “Try it you’ll like it.”  I know I’m serving it at my next get together.

by Pat Savoie.


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Ingredients

4             Leeks, white section only, discard green
1    lb      Bacon
1   pint  Whipping Cream
Parmesan cheese
Crackers

Method

Clean leeks by slicing (like the white bulb of green onions) and soaking in a bowl of cold water. (See our recipe for Julia’s Potato Leek Soup for examples of how to clean leeks.)
Fry bacon until crisp- Keep bacon grease in the pot.  Drain bacon on paper towels and then crumble.
Pour leeks and bacon crumbles into a 9 x 13 baking dish.
Mix in a handful of shredded Parmesan cheese.
Pour whipping cream over mixture and sprinkle with more Parmesan cheese.
Bake 350 until bubbly throughout.
Serve with crackers.

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January 20, 2012 · 10:22 pm

Baked Apricot Spread

I love the fruit and cheese flavors of this spread.  It is so easy to make and so delicious.  Serve it at your next party.

By Pat Savoie via Kraft

Ingredients

1       pkg     cream cheese, softened
1       cup     shredded cheddar cheese
1/2 cup     sour cream
1/2 cup     dried apricots
1/3 cup     sliced almonds

Crackers

Method

Preheat oven to 350.
Mix cream cheese and cheddar cheese until well blended.
Add sour cream and apricots.  Mix well.
Spread into a 9 inch baking dish.
Sprinkle with almonds.
Bake 350 for 25 to 30 minutes.
Serve with crackers.

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Filed under Appetizer, Vegetarian

January 9, 2012 · 12:24 pm

Chocolate Shots

This will put a “kick” into any holiday party or wedding shower!  What could be more fun than chocolate filled with liqueur flavored ganache?  I made these for my daughter-in-law’s wedding shower and served them with candied orange peel.  What a great combo.  This Christmas, I substituted Godiva liqueur for Bailey’s Irish Cream and left out the orange zest.  Espresso beans were replaced with strawberries.  The chocolate cups can be found online or sometimes in the gourmet sections of Tuesday Morning or similar stores.  

By Pat Savoie, originally by Lisa Patrin

Ingredients

1       cup    heavy whipping cream
6      oz      chopped semisweet chocolate
1/3 cup    Bailey’s Irish Cream liqueur
1     pkg     edible chocolate cordial cups (18)
1    Tbsp    fresh orange zest
18              chocolate covered espresso beans (We found ours at Tony’s Pizza in Lake Charles!)

Method

Bring the cream just to a boil in a small saucepan.  Remove from heat.
Whisk in chocolate until smooth.
Whisk in liqueur.
Place in bowl and refrigerate 45 minutes until chilled, but not firm.
Using and electric mixer, beat ganache until thick and semi firm.
Stir in a pinch of orange zest.
Fit a pastry bag with a size 6 round tip and fill with ganache.
Pipe ganache into chocolate cordial cups almost to the top.
Sprinkle with orange zest and place a chocolate espresso bean on top of each cup.
Refrigerate until ready to serve.

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Filed under Appetizer, Candy, Dessert, Showers or Teas