2009.01.20
Deadline for Cookbook Giveaway approacheth...
Don't forget that if you'd like to win a copy of Matthew Mead's "Entertaining Simple," you can enter by sending me a recipe for a cheap, easy appetizer! Just leave the recipe as a comment on this blog by 5 p.m. today. I will announce the winner tomorrow!
Also, get this craziness: One of the two finalists in the Duke's Mayonnaise jingle contest is originally from Bedford, Va.! I do not want to influence your voting, so I'm not telling which one it is until after the contest is up. But y'all are smart. You can probably figure it out for yourselves.
Hey Lindsey,
My favorite recipe is called Finger Salad - no, there are no appendages, but you don't need a knife and fork to eat it.
This is one of those recipes that doesn't have precise measurements and you can alter the ingredients to suit your own tastes. I have provided approximate measurements here.
Finger Salad,
1 head Cauliflower
1 head Broccoli
1 lg Carrot
1/2 small sweet onion
1/2 bell pepper, any color
1 cup mayo
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 can crescent roll dough
Roll dough onto cookie sheet and pat out to cover edges. Press seams together if using regular rolls. Prick with fork a few times and bake according to package directions. Let cool.
Mix sour cream and mayo in a small bowl and set aside to chill (can also use a container of ranch dip if you wish for more ease).
Chop veggies fine using a blender or food processor. Spread dressing onto chilled crescent roll dough. Pat veggies in an even layer on top of dressing until thickly coated. Top with cheese and chill thoroughly. Cut into squares.
To make this really easy, you can always get vegetables off the salad bar that are pre-cut into smaller pieces, or even get the "steamer bags" from the produce section. Then you just wash and toss in the blender or food processor. I have one of those hand-crank choppers that has a tall vessel, so I just use that. It works really fast and there's no crying when chopping the onions! This is a great healthier appetizer that works well with lower fat versions of the sour cream and mayo, and even the crescent rolls. I've even made this with biscuit dough (made from baking mix) in a pinch, but you have to roll that out pretty thinly and prick well to keep it from puffing up too much.
Comment by Jennifer — January 21, 2009 @ 9:06 am
Hey Jennifer, my friend Stacy has made an appetizer like this before! Except I think she used some sort of cream cheese mixture (maybe mixed w/ ranch dressing mix?) to spread on the crust. It was really, really good. And you can use low fat dairy products if you are on a diet, and buy low fat crescent dough, I believe. I remember it turning out very pretty, too, with the greens and reds and oranges. Thanks!
Comment by lindseynair — January 21, 2009 @ 9:26 am
Lindsey,
Here is a recipe that I used for our Quick New Years Eve party.
Turkey and Cheese Roll-up
1 can Pillsbury Crescent Creations
Turkey Deli Meat
Cheese
Mustard
Roll out the Pillsbury Crescent Creations onto a baking sheet, layer your turkey, cheese (I used Shredded Sharp Cheddar), and mustard (I used Spicy Chipotle). Then roll your dough, like you would do for a pinwheel type appetizer and bake according to dough directions.
Once you take it out of the oven, let it rest/cool before slicing into 1/2 inch servings.
Comment by KyAnne — January 21, 2009 @ 10:50 am
One of the easiest and best appetizers I make is:
1 box crescent rolls divided into two pieces, press seams together
3 ounces or more cream cheese, room temperature.
1 green onion chopped fine
1/4 cup real bacon or real bacon bits
pepper to taste
Mix up ingredients and spread equal parts on crescent rolls. Cut each roll into 16 pieces and place on cookie sheet or jelly roll pan. Bake at 350 until slightly brown. Serve warm.
Trust me, you will like these.
Comment by Sharon — January 21, 2009 @ 10:57 am
For the dressing on Finger Salad you can use lots of things - the point is that it should be thick but spreadable, and with a tangy flavor. You don't want it to sink into bread dough. Cream cheese and ranch powder would work. You could also use some mix of cream cheese/mayo if you don't like sour cream. I've also used that ranch dip for potato chips that comes in a tub and that works really well too.
Comment by Jennifer — January 21, 2009 @ 12:23 pm