Thanksgiving is over and the holiday season has begun. You may be like me, you get invited to a few parties and host your own parties or holiday gatherings at your house. I host Thanksgiving and Christmas at my house along with a few other get togethers thrown in…just because!
Appetizers are my favorite part of any gathering. In fact, I like to host just cocktail/appetizer/pickings parties. Last Christmas, I hosted…again, and I decided that only appetizers would be served. Nothing that required a fork and/or knife. I even used paper plates…say it ain’t so!!! Oh my goodness, did I just put ain’t down in writing?! I never say that non-word, let alone write it! My kids would be shocked! But they won’t read this!
Anyway, here are a few very easy appetizers to help you make your gatherings easy and yummy! And here is the video of What’s Linda Cooking for ORCTV. The staff loved all the appetizers and they were gone…very quickly! Enjoy!
What’s Linda Cooking Easy Appetizers for ORCTV
Debbie’s Cheese Ball
1/4 lb Smoked ham
8 ounces Cream cheese
3 Green onions, chopped
Chop ham, green onions and mix with cream cheese. Make into balls with scoop. Roll in chopped pecans. Refrigerate until serving.
Herb & Parmesan Pinwheels
1 roll Refrigerated Crescent Dinner Rolls
1 (8 ounce) container whipped cream cheese
1⁄3 cup fresh parmesan cheese, shredded
4 teaspoons fresh rosemary sprigs
Preheat oven to 375°F
Do not separate dough into triangles. Gently press or roll seams to seal, but do not flatten.
In small bowl, mix cream cheese, parmesan cheese, and rosemary.
Spread mixture over dough.
Roll up dough from the long side. Slice into 1/2 inch rolls.
Please pinwheels flat onto cookie sheet or baking stone.
Bake 12 – 15 minutes or until golden brown.
8 ounces mushrooms
2 pieces bread
1/2 small onion
2 garlic cloves
Salt & pepper
Take stems out of mushrooms. Chop mushroom stems and onions. Sauté until soft with minced garlic and butter. Add bread crumbs, Italian seasoning and parsley, salt and pepper to taste.
Arrange mushroom caps on baking sheet. With small scoop, fill mushroom caps with bread crumb mixture.
Bake at about 400 for about 15-20 minutes.