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Old 01-05-2011, 11:33 AM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,653,858 times
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sskkc...
GREAT IDEA...
I forgot about the checkerboard cake. I have a special cake pans just for that.

I plan to make mini pecan pie muffins...those are to die for.

The desserts are pretty much covered...
I just need more ideas for main course finger foods..

Thanks...
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Old 01-05-2011, 11:37 AM
 
Location: Richardson, TX
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Meatballs can be picked up on toothpicks. Another great toothpick appetizer is a mini insalata caprese - teardrop tomato, marinated fresh mozzarella ball, and a basil leaf.

I love an antipasti tray - salamis, green and black olives, marinated artichoke hearts, etc.
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Old 01-05-2011, 11:54 AM
 
Location: Richardson, TX
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This is not exactly finger food in the traditional sense of no dishes, but guaranteed to be popular - make a crock pot of velveeta or queso dip and get some of those paper boats. All you need are some pickled jalapenos and tortilla chips and you have a little nacho bar.

Last edited by Debsi; 01-05-2011 at 12:34 PM..
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Old 01-05-2011, 12:28 PM
 
Location: Western Washington
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Quote:
Originally Posted by bulldogdad View Post
Wrap little smokies in them and bake. Serve with various dipping sauces.
A HUGE cost-saving alternative to crescent rolls for those rollups? Make a batch of refrigerator roll dough. Not only can you keep it for up to 5 days in the fridge, but you can make an assortment of treats for a fraction of the cost. Simply follow the roll dough recipe (one using lukewarm mashed potatoes and yeast is the best!). Cover and place in the fridge for at least 8 hours. To make the "crescents" roll dough thinly, put a large bowl on it, cut around it with a pizza roller or knife, then slice the circle of dough into wedges. We love the cream cheese ones, or cream cheese w/ bacon bits, little smokies, cream cheese & strawberry jam, jalapenos & cream cheese....whatever you like. Bake at 375 til golden brown. These doughs are fabulous for many things.

Roll thinly, cut into larger circles, fill with filling of your choice, pull edges up and seal, place in muffin tins....instant filled tarts. Make cinnamon rolls out of it. Fabulous dough to have on hand! Also, those tortilla pinwheel treats are always a hit! Some of our favorites include "Philly Cheesesteak" filling, Ham/cream cheese/baby spinach, artichoke spread mixed with cream cheese and sprinkled with chopped walnuts, Cream cheese/diced cooked chicken w/ diced celery. Cream cheese makes an excellent base for so many different rollups, as it helps the pinwheels stick together.

We also do several kinds of meatballs....I make up the "basic" meatball...diced dehydrated onion, lean ground beef, quick oats, eggs, spices. Divide the meat mixture into several bowls and customize from there. We love Swedish, Taco, BBQ and Sweet & Sour.

I do my dips & spreads in the same way as the meatballs. I will make a huge batch of "base", using cream cheese, sour cream & mayonnaise......customize from there!
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Old 01-06-2011, 06:22 AM
 
Location: Brisbane, Australia
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To get away from too many carb heavy finger foods in the way of sandwiches, pastry items etc how about some cocktail sticks with a half cherry tomato, a slice of feta cheese (or any other cheese) and a slice of cucumber speared on - looks very pretty and colourful and is tasty and refreshing.
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Old 01-06-2011, 07:59 AM
 
Location: Western Washington
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^^ On that line.......how about kabobs? You can stick all kinds of veggies & meats, even some pineapple.
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Old 01-06-2011, 08:07 AM
 
Location: Coastal Georgia
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Has anyone mentioned deviled eggs yet? They are always popular. I like to use the smallest eggs I can find...one little bite.
also maybe buy some petit fours. They're pretty and old ladies like them (my grandmother did).
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Old 01-06-2011, 08:09 AM
 
Location: Western Washington
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Quote:
Originally Posted by gentlearts View Post
Has anyone mentioned deviled eggs yet? They are always popular. I like to use the smallest eggs I can find...one little bite.
Good point gentlearts! Also, if you make the filling creamy enough, you can fill them with a pastry bag or even put the filling in a ziplock, cut the tip off and squirt the filling in the cavity. Waaaay faster! A pastry bag with a large star/flower tip makes a lovely, fancy deviled egg!
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Old 01-06-2011, 10:30 AM
 
Location: Burlington County NJ
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I don't know why I didn't think of it....I am constantly asked to bring deviled eggs to parties! Deviled eggs are a great idea! I've tried to use the pastry bag too, but the filling always gets stuck in there. I make mine pretty thick I guess.
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Old 01-06-2011, 10:53 AM
 
Location: Western Washington
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Quote:
Originally Posted by nic529 View Post
I don't know why I didn't think of it....I am constantly asked to bring deviled eggs to parties! Deviled eggs are a great idea! I've tried to use the pastry bag too, but the filling always gets stuck in there. I make mine pretty thick I guess.
Use your food processer to make it really creamy. It also makes for a very light, fluffy filling....not at all heavy and it pipes just like buttercream frosting!
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