Casual entertaining is one of my favorite ways to get a group of people together to enjoy one another’s company and easy party snacks are essential. Of course my favorites include herbs and spices! It’s great to serve a few snacks that are hot but that can be prepared & frozen ahead of time so you can enjoy the party too.
HOT PARTY SNACKS
Spinach Balls; Cook 1 10oz pkg of chopped spinach, then drain and squeeze out excess moisture. Melt 4Tbs butter and cook 2Tbs minced onion. Combine the onion and spinach with 1c stuffing mix, 1/2c Parmesan cheese and 1Tbs herb seasoning . Allow to stand at room temperature for 1 hour. Shape into balls and place on lightly greased cookie sheet and bake at 325 degrees for 15 mins. Serve hot.
NOTE: Balls may be frozen unbaked, but they must be fully thawed before baking as directed.
Cheese Bites: Melt 1/2c butter, cool slightly then combine with 1/2c grated cheddar cheese, 1Tbs Dijon mustard and 6 slices of cooked crumbled bacon. Fold in 1 egg white. Remove crust from 8-10 thin bread slices and spread with cheese mixture. Cut into small squares and bake at 400 degrees for 10 mins.
Note: May be frozen by placing uncooked squares on cookie sheet until frozen, then place in bag. Bake directly from the freezer at 400 degrees for 12 mins
Olive Cheese Balls: Combine 1c grated Cheddar cheese, 2Tbs butter, 1/2c flour, 1/8tsp dried mustard and a dash of cayenne pepper. Put a small piece of dough in your hand and roll around a large stuffed olives. Bake at 400 degrees for 12-15 mins, or until golden. Serve hot. Makes 25.
Note: may be frozen by placing uncooked balls on cookie sheet until frozen, then place in bag. Bake directly from the freezer at 400 degrees for 12 mins.
COLD PARTY SNACKS
Confetti Crusted Cheese: Line a baking sheet with waxed paper. Form 2lb soft goat cheese into small balls using 1Tbs cheese for each. Place on baking sheet and refrigerate for 10 minutes to set. Place 2Tbs finely chopped parsley, 2Tbs snipped fresh chives or chive blossom florets, 2Tbs fresh thyme, on separate plates. Roll about 6 balls in each of the herbs to coat and set aside. Put 1Tbs cracked black pepper, 2tsp paprika and 2tsp curry powder on separate plates. Roll about 6 balls each on the spices to make a thin band of spice around each ball. Continue until all cheese is used. Refrigerate until ready to serve.
Stuffed Mushrooms: Remove 16 fresh mushroom stems and mince. Sprinkle caps with lemon juice. Combine chopped stems and 1c Boursin type garlic cream cheese and fill caps. Garnish with parsley or chives.
Variation: Mince the mushrooms and combine with the cream cheese. Spread the mixture on flattened bread slices and roll. Chill and cut to serve.
Herb Spiced Nuts: Heat 1/2c butter in skillet, add 2c walnuts or pecans, stir and cook 20 mins. Remove & drain on paper towel. Shake 1Tbs each fresh rosemary and thyme, 2c confectioner’s sugar and 1Tbs each cinnamon, cloves and nutmeg in a paper bag. Add nuts and toss until coated. Spread on paper towel to cool then store in airtight container.
Sweet & Spicy Peanuts: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat. Combine 1c sugar and 1Tbs chili powder then add to nuts to coat evenly. Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins. Remove from oven, stir to separate and cool.
Herbed Pretzels: Combine 1 bag pretzel nubs with 1/2c melted butter, 1Tbs herb seasoned salt and 2Tbs Worcestershire sauce until coated. Place on greased cookie sheet and bake at 250 degrees for 1 hour stirring every 15 mins. Spread on paper towels to cool and store in airtight container.
“Do not forget to entertain strangers, for by so doing some people
have entertained angels without knowing it.”
I Corinthians 10:31